MICHELIN Guide Starred Restaurants 2025

1 Star • French. Light dining is the chef’s approach. For the amuse-bouche, the theme is ‘five flavours’. A medley of finger foods adds a playful touch; roast wagyu comes in a clear sauce of beef juices. The meal concludes on a Japanese note, with soba. A soup of vegetable cut ends is poured into the bowl, adding value while ensuring nothing is wasted. The meal weaves abundant experience and creative evolution, unfolding as a biography in food.

1 Star • French. La Bécasse aspires to greet guests with something new and exciting every time they visit. Rather than follow past recipes, the restaurant enlivens familiar ingredients with creative preparation techniques and sauces. A sojourn in France taught the chef the importance of terroir, the characteristics of the land from which sprouts the character of each ingredient. To convey the blessings of each season, the chef visits markets daily, seeking new ways to reflect Japanese terroir through French cooking.

1 Star (Green Star) • French. The chef seeks to feel and convey the terroir of Ohara, through its climate, landscape, and produce. Early each morning he visits the market, to listen to the farmers and think about recipes for the vegetables on offer that day. Prix fixe menus interweave wild mountain greens and flowers with game, drawing the diner into the natural milieu of the rural mountain communities. Food is cooked over a wood fire fed by lumber from forest thinning. In the counter kitchen, he tends a brightly burning flame, his attention focused on the food he’s preparing.

1 Star • French. Black-and-white photos of the palace of Versailles adorn the walls; the palace symbolises the era when France was at the height of its splendour, and pays homage to the restaurant’s name, which means 'glory'. Paying respect to the development of French cuisine from the dishes favoured by the royal court, the chef adds a modern twist with his own hand, blending classic influences with contemporary elements. The pairings of international wines are another reflection of his modern sensibility.

1 Star (Green Star) • French. Taking pride in domestic ingredients, the restaurant presents a distinctly Japanese approach to French cuisine. Dishes are light, with restrained use of fats and oils in line with modern tastes. Seasonal menus highlight fruits such as peaches and strawberries from local farmers, making the most of their natural character. Courses featuring sweetfish, chestnuts and mushrooms are also tempting. ‘La Paix’ means peace, expressing a wish for a harmonious table where producers and chef come together in mutual understanding through food.

1 Star • French, Contemporary. A dining room in black and lavender, appointed in the style of a French chateau. The theme here is intimacy: Joël Robuchon done casual. The menu includes seasonal specialities and hometown cooking in a contemporary style, with preparations both simple and modern. Attentive service brightens the mood as the cuisine inspires lively conversation. Experience the true joy of gourmet dining.

1 Star • French. The concept is ‘together with nature’. The chef takes inspiration from ingredients he sources from producers with whom he has strong relationships. Vegetables, river fish, meat, tea; all cultivated in the natural beauty of Nara. The breath of each season and the chef’s passion find clear expression in the prix fixe offerings. Menus list ingredients only. The chef loves to share the features of each terroir, the personalities of the food producers, and anecdotes about cooking.

1 Star (Green Star) • French. Takuto Murota procures ingredients himself, hunting game in the mountains and growing vegetables in his home garden. Harmonious coexistence with nature is the theme of his cooking and nowhere is this conviction more evident than in his game dishes. Meat is grilled, bones and entrails made into sauces; nothing edible is wasted. Venison blood macarons have become emblematic of LATURE. Classic cuisine with a touch of modern sensibility conveys respect for life.

1 Star • French. To mark its half-century anniversary, LE PONT DE CIEL broke new ground, converting to a ‘counter French’ format. The open kitchen buzzes with activity as cooks and serving staff attend customers. The key to the fare here is cooking with firewood. Vegetables are roasted, fish smoked, meat wrapped in flame. The name means ‘bridge across the sky’, reflecting the chef’s desire to foster a culture that connects a relaxing time with delicious cuisine.

1 Star • French. Creative courses channel the free spirit the chef cultivated in Paris. Venturing into new domains of French cooking, le sputnik dives deep into techniques such as such as ageing, fermenting and extracting. Dessert elements such as tuiles find their way into cooking, showcasing the chef’s patisserie experience with intricate recipes and three-dimensional arrangements. Beets with foie gras, arranged into a crimson rose, form an oeuvre of stunning beauty.

1 Star • Italian. The chef prizes his relations with food producers; the better to express the appeal of each region’s topography. Lega’ means ‘bind’ or ‘connect’: the restaurant binds together the food cultures of Italy and Nara and puts diners in touch with the thoughts of food producers. Sushi of uncured ham and persimmon leaf, venison senbei—a dish resembling Nara’s famous deer crackers—and other unique items overlay one tradition onto another. The chef honed his skills in Italy’s Piemonte region, which is why he devotes himself to making hand-rolled pastas such as tajarin and agnolotti in autumn and winter.

1 Star • French. Thierry Voisin leads the main dining room here at the Imperial Hotel. True to its name, Les Saisons celebrates the finest ingredients of each season. Built on a classical French foundation and enriched with Japanese ingredients, the cuisine seeks harmony through sweetness, acidity and umami on every plate. The classical-modern setting offers a moment of timeless elegance. In keeping with the restaurant’s seasonal theme, the four private rooms are named Spring, Summer, Autumn and Winter.

1 Star • Innovative. The name is a mashup of ‘Luna’ and ‘Terra’, Earth and Moon – a trip around the world that starts here. The theme is a showcase of season and culture. Combining the seasons of Japan with food cultures from countries around the world, the restaurant concocts dishes of exuberant creativity. Uniquely, main dishes are crafted with vegetables from Ohara and Fushimi, and grilled onigiri caps the meal. The many and varied pairings are a source of delight.

1 Star • French. A theatre-style open kitchen is centred around a wood-fired oven. Blazing flames flicker as the aroma of burning wood fills the room. All items on the prix fixe menu, from appetiser to dessert, are cooked over this wood fire. Seasonal ingredients from across Japan are prepared through grilling, steaming and smoking. A touch of smokiness and fragrant sauces lend each dish its distinctive character.

1 Star • Japanese. The chef, a native of the Goto Islands, weaves the flavours of Nagasaki into his prix fixe menus. He beguiles his guests with the fish of his native region, served as sashimi and wanmono. ‘Hatoshi’ is minced shrimp between two slices of crispy fried toast; Goto udon is a beloved local old favourite. With cultivated kappo technique, the chef turns common dishes into pictures of elegance. ‘Hakuran’ is an amalgam of his parents’ names. Sharing the charms of Nagasaki with the diners of Kyoto is an act of gratitude to his hometown.

1 Star • French. The restaurant has had a new chef since 2026. The interior, kitted out like an English manor house, is the reason for the name ‘Manoir’. Eager that guests should relax as if in their own homes, the owner/sommelier serves guests himself. The chef’s aim is to serve light French cuisine. The sweetness and tartness of fruit are overlaid with the umami of fermentation and salt-pickling. Game is delivered by hunters from Hokkaido and other places throughout Japan. Enjoy the wild flavours of game cuisine, with a glass of French wine.

1 Star • Contemporary. After Ashiya and Gion, the new frontier for Hiroyuki Koshimo is Karasuma. The shop’s previous name, ‘Roiro’, meant ‘Black as Lacquer’, so Koshimo changed it to ‘Pure White’ to set a different tone. Though his technique is French, Koshimo is not limited by genre, incorporating Japanese elements to broaden the expressive range. Risotto in season, prepared with Yosano rice, is a perennial favourite in this lively and hospitable eatery.

1 Star • Japanese. Hanging in the kitchen is a framed calligraphy motto bearing the phrase ‘Hakuraku no ikko’ -a reference to distinguishing true quality. It reflects the chef’s wish to keep improving so as to earn the respect of his diners. For the chefs, the plain wood counter is the stage on which they perform as one cohesive unit. Food and dishware captivate with seasonal combinations. The hassun is especially attention-grabbing: beauty sculpted from the bounty of land and sea, where both rich and light coexist. Guests here are welcomed with carefully prepared dishes.

1 Star • Japanese. Guided by the motto ‘Dainty comes from cordiality’, the chef approaches his cuisine with care. Seasonal Yamato vegetables are sourced from nearby farms, as he came to appreciate how fresh vegetables can be while working at a restaurant with its own fields. Hassun platters combine classical techniques with new ideas. The menu reflects the traditions of Japanese cuisine and the touch of the seasons. The chef’s sincere approach shows in his work, a constant reminder of his gratitude for nature’s bounty.

1 Star • Sushi. The second-generation owner-chef welcomes you to his shop tucked away in a residential quarter of Abeno. Though the interior is newly renovated to serve as the chef’s own stage, the exterior, passed down from his father, deliberately retains a Showa era look. With roots planted firmly in the local community, the chef takes care to source his fish from Osaka Bay and nearby seas. He rests his fish to draw out the flavour, accenting it again by serving it on mildly vinegared rice. The friendly air of the gentle chef brings back nostalgic memories of the neighbourhood sushi houses of old.

1 Star • Mexican, Contemporary. This is the place to sample modern Mexican cuisine. Respect for the traditions of the motherland are palpable as Japanese ingredients and modern techniques move the genre forward. Corn, the staple food, along with cacao and chili peppers, is sourced from Mexico, and, following tradition, the food is cooked over a wood-fired grill. Milpa is the name in the Nahuatl (Aztec) language for a farming system that enriches the earth; the chef likens cooking techniques to farming, cultivating a new Mexican culinary culture in Osaka.

1 Star • Japanese. The owner and chef are a picture of brisk motion behind the counter. Offerings range from simple fare to more elaborate dishes, so everyone can choose something they fancy. Soups of ground vegetables and fruit mark each season. Potato salad is served Mirei-style: adding cucumber pickled in rice bran. Nama-fu (a steamed mixture of wheat gluten and rice flour) baked with blue cheese shows the house’s playful side. When a single dish is prepared, the owner asks if we’d like him to split it for us—a considerate touch.

1 Star • Japanese. The cobblestone street where the Kaburenjo Theatre of traditional dance is located is lined with teahouses and geisha houses, lending the quarter a distinctive air of elegance. Here in the crossroads of performing art and that is Miyagawacho, the restaurant seems at first glance to break the mould. Yet the inclusion of familiar beef cutlet in the procession of less conventional fare feels somehow nostalgic. Cuisine unbound by convention and the handiwork of the reliable chef delight the spirit.

1 Star • Japanese. The framed motto reads, roughly, ‘Begin at the start, and when you get to the end, begin again with the spirit of the novice.’ Taking to heart this aphorism of tea master Sen no Rikyū, the chef toils at his craft with the sincerity of a beginner. He encountered this spirit in Kyoto, where he learned the art of chakaiseki. Rice is served the moment it is ready, so guests can observe the changes in it as the steam billows. Handmade sweets conclude the meal, following the etiquette of the wabicha style of the tea ceremony. Strong matcha also reflects the essence of the Way of Tea.

1 Star • Japanese. Japanese decor with Scandinavian chairs creates a harmonious modern Japanese interior. The chef respects the boundaries of Japanese cuisine while overlaying some creative touches. Tsukuri are dressed with salted kombu, enhancing umami. Tofu skin is grated and incorporated into pureed soup, coaxing out its sweetness. Pairing of fish and vegetables with fruit adds a lightness for a modern sensibility. Ingenious, yet true to the native flavours of the ingredients.

1 Star • Japanese. Food that makes you appreciate the goodness of Japanese cuisine all over again; nothing pretentious, just a reminder of how delicious familiar flavours can be. One novel touch is that rice is cooked in a Nanbu iron pot, for results different from the usual clay one. The house aims for simple preparations that treasure the culture and techniques cultivated by previous generations. The cuisine, plated on antique tableware, evokes the idea of ‘onko-chishin’ — learning from the old to create something new.

1 Star • French. Alexis Moko polished his skills in Paris and London before decamping to Kyoto. Encountering an old merchant’s house that had once served as a dietary school, he opened a restaurant where he could express his knowledge of French cuisine through Japanese ingredients. Moko makes the most of the freshness of vegetables from nearby Ohara while ageing fish and meat in a curing warehouse to amplify umami. Dishes inspired by classic cuisine are dressed generously in sauces to create a light, refreshing touch.

1 Star • French. MONOLITH links the splendour of classic cuisine to the future. Pastry-wrapped meat symbolises this connection – the diner can choose from several types. Hewing close to time-honoured recipes, beef and lamb are dressed in a Madeira wine and truffle sauce, while pigeon is prepared in a rich salmis. Sauce is assiduously reduced and poured unstintingly, in true orthodox style. Respect for tradition and the classics, eloquently expressed through cooking.

1 Star • Japanese. ‘Mube’ refers to the fruit of the Japanese staunton vine. The owner-chef adopted the name because it is considered a talisman of longevity and a famous product of his native Shiga. His use of that prefecture’s fermented foods reflects his personality, and he also prepares narezushi, a traditional fermented food of fish, salt and rice, as well as fish sauce and miso. Among his passions lies the interaction between dashi and the umami of fermentation, though he uses the latter’s characteristic flavour with restraint, in deference to modern tastes. A link climbing to the future for the food culture of his forebears.

1 Star (Green Star) • Japanese. The kitchen comes alive with the spirited motion of the chefs. Guided by the philosophy of ‘rustic beauty and cultured refinement’, they plate ingredients in their natural form, giving true expression to their flavour. Flame-broiled or stewed dishes prepared on earthen charcoal braziers before guests’ eyes are to be enjoyed along with their aromas. Steaming in clay pots brings the goodness of rice grown in Kyotango to the fore. Cuisine imbued with the seasons and respect for nature.

1 Star • Japanese. The chef leads his team of cooks like the lead goose guiding its flock in flight. Clad in red armbands and snow-white kitchen uniforms, the kitchen team embodies the spirit of Japan. The accent on vegetables echoes the chef’s experience in shojin-ryori, the vegetarian regimen of Buddhist monks. Mutsukari’s repertoire varies widely, from ohitashi, a boiled vegetable side dish, and nikogori, jellied broth of meat or fish, to various deep-fried and grilled foods. Sashimi is dressed with a vinegar and nori jelly. Casual variations make for delightful idiosyncrasies.

1 Star • French. To scale greater heights in the culinary world, Hideyuki Shibata moved his establishment to Minami-Aoyama. The shop’s name is an amalgam of marge, French for ‘margin’, ‘frame’ or ‘blank canvas’, and the English word ‘merge’. Within its margins, mærge offers a fusion of people, things and ideas from around the world. Prix fixe menus bring together two distinct styles, both honouring traditional, classic French fare and incorporating fresh, imaginative aspects. Inherited French techniques and a modern sensibility merge within this restaurant’s frame.

1 Star • French. Auspicious kumiko woodwork patterns, a counter lined with lacquered trays: the modern Japanese décor is in keeping with the culinary theme of ‘wakon yosai’ or ‘Japanese spirit with Western learning’. Cooking is mainly done over wood flame. Japanese seasons and ingredients, wrapped in French tradition and philosophy, all wreathed in the smoky aroma of firewood. Mētis is a goddess of wisdom in classical Greek mythology; perhaps she inspires the chef as he concentrates his own wisdom to weave delicious cuisine.

1 Star • French. Black, white and orange are the tricolore of ‘Watanabe-ism.’ Black represents faith that cannot be tainted; white, the freedom to become any colour; and orange, the flame manipulated by the chef. On offer here is a fusion of French and Edo food cultures. Sobagaki is emulsified using French techniques; local Japanese elements include kaminari-okoshi, a roasted and flavoured mochi cracker; and monaka, a sweet of azuki bean paste sandwiched between crisp wafers. Watanabe-ism has deep roots in Asakusa-Komagata.

1 Star • Japanese. The chef is an earnest devotee of everything that makes a restaurant great, thanks to careful study of ingredients, culinary technique and attention to every customer. Recipes are tested over and over to get the flavour just right. Knowing that the taste of dashi soup stock changes over time, the chef patiently rests his stock to draw out the flavour. While known to refer to traditional methods, alternations between new and old are a signature of Nakamitsu’s menus.

1 Star • Japanese. Located close to the beloved Osaka Temmangu Shrine, the ‘Yu’ in the restaurant’s name is a character in the name of the chef’s mentor. Apprenticing at an old-school Osaka kappo, the chef learned not only cooking skills but also the bold spirit of a chef who holds court behind the counter. Courteous yet charming, his gregarious manner keeps the conversation flowing. The format is omakase, but with the flexibility to indulge diners’ whims.

1 Star (Green Star) • Chinese. ‘Kuko’ is the goji berry, reputed to be a natural drug granting longevity and perpetual youth. A devotee of traditional Chinese medicinal cuisine, the chef follows the principles ‘You are what you eat’ and ‘Healthy food can help prevent and support recovery from illness’. Thus guided, he takes up Nara ingredients to prepare dishes that minister tenderly to the body’s needs. Prix fixe meals revolve around both Nara and Chinese vegetables, all grown in the restaurant’s own garden. Dishes arranged on Jingdezhen porcelain are a gorgeous sight. Music of the guqin, the ancient Chinese seven-stringed zither, flows through this merchant’s house in the historic capital.

1 Star • French. As a boy, Chef Kenichi Nemoto was an enthusiastic angler, and seafood is the focus of the prix fixe menus he arranges. To ensure variety, Nemoto varies his preparation styles: frites, soups, butter roasting, and so on. In gratitude to the natural world of sea and mountain where he encounters his ingredients, he wastes nothing. The chef is earnest in his relations with producers, such as building bonds of trust with the fishermen of Shimoda.

1 Star • Tempura. The motto on the noren, ‘After having tempura, finish with soba’, declares the personality of Sonoji. The chef learned the arts of both soba and tempura when he ran a shop in his native Shizuoka. For tempura pieces, he focuses on the bounty of Shizuoka’s Suruga Bay and traditional Edo seafood. Vegetables shipped directly from farmers accentuate each season. The soba served at the end of the meal is topped with kakiage of sakura shrimp, ‘the jewel of Suruga Bay’. The unique menu reflects each stage on the chef’s gastronomic journey.

1 Star • Japanese. The counter was lacquered by the couple who run the restaurant as a wish for its enduring prosperity. The sign is a memento handwritten for them by the monk of Daitokuji Temple, to which the couple regularly journey to draw water. To impart the flavour of each ingredient, the chef follows a creed of simple, honest preparation. His talents are on full display in the Kyoto cuisine he studied so diligently. The meal closes with handmade Japanese confectioneries. As a devotee of the Omote Senke school of tea ceremony, the chef serves thin tea, which he prepares himself as a token of gratitude.

1 Star • Japanese. Generous portions give satisfaction, while ingenious ingredient combinations make simple presentations all the more impressive. To learn about fish, the chef spent time working at a fishmonger’s. Fish is prepared simply—freshly sliced, grilled or deep-fried—yet with clever twists as befits a connoisseur. The meal concludes with white Omi rice grown by the chef’s uncle in Hira, served steaming in Shigaraki clay pots. With his friendly demeanour, the chef is often seen deep in conversation with guests.

1 Star • Sushi. Back when there weren’t many sushi restaurants in Nishi-Azabu, the chef was determined to blaze a trail here. And ‘blaze a trail’ is basically what Taku means. The same trailblazing was what led him to be among the first sushi chefs to hire a sommelier, and to spread sushi culture in Hawaii. The variety of his omakase set meals, which start at 30 items, is eye-popping. Nigiri items alternate with drinking snacks. Sushi rice may be seasoned with white or red vinegar, depending on the fish topping—another trailblazing move.

1 Star • Japanese. The chef’s creed is devotion to his craft heart and soul. Having learned this attitude to cooking from his mentor at Taian, where he apprenticed, he constantly burnishes his culinary skills through meticulous attention to ingredient selection, food preparation methods and use of dishware. One vital contributor to his menus is the charcoal flame. The chef’s experience speaks through his pan-seared sashimi and grilled dishes wreathed in aromatic smoke. Inventiveness and painstaking diligence create cuisine that impresses.

1 Star • Japanese. Dreaming up cuisine that matches the food to the guest is the mission of this Naniwa kappo. The menu’s called ‘Yuno’s omakase’ proclaiming a free-and-easy approach that strays from the norms of Japanese cuisine. Sashimi assortments are paired with onion dipping sauce or condiments; grilled items are dressed with vegetable sauces. Fishbone broth used in hot-pot fare attests to the restaurant’s spirit of wasting nothing. Come to enjoy the chef’s playful spirit and flavours of Osaka expressed through quality ingredients.

1 Star • Japanese. Nishitemma Ichigaya upholds the traditions of Osaka while incorporating new influences. Creative inspiration and painstaking attention to detail are the watchwords here. Use of ma-kombu kelp to enliven the broth of soup dishes pays tribute to Semba merchant food culture. Traditional vegetables of Osaka showcase the attractions of that great commercial city. From time to time, French methods are employed as well. The seafood with miso sauce américain is a flavour found only here.

1 Star • Unagi / Freshwater Eel. This restaurant has been in business since the days of the Edo shogunate. Kanejiro Kanemoto is its fifth-generation proprietor, committed to a life of craftsmanship. Guided by the belief that eel is ‘a delicacy for the people,’ he has worked to share its appeal. With practiced craftsmanship, he patiently steams the eel to drip out excess fat then grills it without seasoning in the shirayaki style, or dips it in sauce and broils it to create beguilingly aromatic kabayaki. The dipping sauce has evolved over the generations, with the proportions of soy sauce and mirin shifting according to changing tastes. Kanemoto trains fresh cohorts of cooks, keeping the eel culture of Edo alive.

1 Star • Japanese. The look of the establishment is a ‘modern-day tearoom’, with concrete walls and glass-enclosed kitchen. The operation is run by the proprietor and the sommelier, both of whom have experience working in Japanese restaurants in Paris. From the proprietor’s native Tokushima come supplies of seafood, citrus fruits and rice. Another Tokushima influence is the use of Awa bancha, a fermented tea. Nogizaka Shin hosts tasting events every month, featuring discussions about pairings with wines and Japanese sake. The teamwork between chef and sommelier points to the future of kappo.

1 Star • Japanese. The menu alternates between omakase set menus and à la carte options. The evening begins with a procession of seasonal dishes, accompanied by wagyu stew rather than soup. Choose additional items from the menu or ask for a presentation of the ingredients of the day. White rice and miso soup wrap up the meal. We recommend the deliciousness of freshly cooked rice with accompaniments such as fried fish, fried chicken or braised pork.

1 Star • Tempura. Tempura is simple: coat food in batter and deep-fry it. Yet from that very simplicity arises the subtlety and difficulty of the craft. Green asparagus spears are plump with flavoursome moisture; drop the spears into hot oil and their moisture quickly heats up, turns to steam and leaps from the fryer. The role of the coating, and the essence of tempura, is to capture that delicious moisture and concentrate it. Experience cultivated through training turns tempura from good to magnificent.

1 Star (Green Star) • Contemporary. ‘Harmony’ and ‘circulation’ are the keywords of this dining experience. Through his partnerships with farmers, the chef returns compost to revitalise the soil. The prix fixe presentation starts with a bowl of soup. Vegetable ends are used in the soup’s creation, expressing a wish for a society that doesn’t waste food. Prepared with French techniques, the fare is simple and light. The grey of the interior creates something of a laboratory feel.

1 Star • Japanese. After learning the basics at a ryotei, the chef worked at a kappo, where he discovered how to make dining fun. What he finds compelling about being a chef, he says, is that while the food itself is consumed at once and disappears, the occasion lingers in the memory. His ingenuity comes to the fore in Kyoto cuisine rich in dashi and vegetables. Side dishes such as boiled vegetables and ground soup, skilfully served both cold and warm, make for a treat that is simple yet impressive. Rice cooked in clay pots joins items such as preserves simmered in sweetened soy sauce, dried mullet roe and peppered crepe.

1 Star • Japanese. The chef never forgets his connection to his apprentice days. From his two mentors, he learned the basics of Japanese cuisine and the spirit of delighting diners. Years of experience are reflected in skilful work at counter and grill, convivial conversation, and creative food preparation. The restaurant’s name, Kitagawa, includes characters meaning ‘many’ and ‘joy’. We sense a strange connection between things no one man could accomplish alone.

1 Star • Japanese. Great care goes into preparations, while the menu reflects traditional annual events, presented with genuine hospitality. The chef faithfully carries on the techniques he learned at Osaka‘s Masuda. The way he continually builds on the reputation of the restaurant by working closely with the chefs is also inherited from his mentor. Hassun is arranged on platters, expressing the beauty of Japanese cuisine. Guided by the maxim ‘Challenge yourself with conviction rather than chasing trends’, the chef carries on the techniques and spirit cultivated over the years.

1 Star • Japanese. The father-and-son team, along with their wives, offer a warm welcome to this kappo with deep roots in Saga. You can order à la carte or omakase style. Fish dishes are the stars of the menu, prepared in a number of ways: steamed with salt and sake, grilled, or however you like. Eel are prepared both unseasoned and dipped in soy-based sauce for you to taste and compare. At lunch the menu of boiled tofu and hiryuzu (deep-fried tofu mixed with thinly sliced vegetable) is the attraction. Treasuring its links with the region it calls home, Okina gets its tofu from Saga.

1 Star • Sushi. Asakusa is a second hometown for the chef, who has lived here since his apprenticeship. He inherited both spirit and skill, along with tools and serving ware, from his mentor. He reveres the old teachings of the sushi world but does add a few twists of his own. He adds sweet potato shochu to rich soy syrup; to rolled omelette, he adds soy milk. The character for the chef’s surname of ‘Oku’ developed from a combination of the characters for ‘house’, ‘rice’ and ‘palm of hand’; a sign, he contends, that he was destined to run a place where he would fashion rice meals with his hands.

1 Star • Beef. The chef’s love of beef began when he was a boy, when his father would cook thick-cut steaks for him. He is a beef evangelist, proclaiming its appeal to the world. His decision to create a ‘meat kappo’ arose from his training in kaiseki. Wagyu beef is used in every Japanese preparation style, including nigiri sushi, char-grilled and shabu-shabu. The beauty of the traditional building, the kimono-clad service and the colourful dinnerware all add to the ambience. Through beef cuisine, Oniku Karyu is spreading the word about Japanese culture.

1 Star • Japanese. As the official ‘Tourism Ambassador for Awaji’s Food Culture’, Kota Ono employs Awaji ingredients in each item of his omakase set menu, paying homage to the island of his birth. He proudly sources not only seafood and wagyu but also soy sauce and even salt from his native Awaji, expounding its charms from the bustle of Kitashinchi. Luxury foods of the season adorn a large platter, unstintingly served in hearty portions. The goal is to be a place where flavoursome food is served, without forgetting imagination and playfulness.

1 Star • Japanese. The history and culture of Nara, told through the local cuisine. The chef makes a special effort to showcase the ingredients of Gojo, the city of his birth. Vegetables gathered each morning bring freshness and vibrancy to the menu; Hinohikari rice is used to make iimushi or steamed mochi rice with seasonal toppings, and takikomi-gohan, or mixed rice. The dishes, hot and fragrant, are served over a counter of Yoshino cedar. The chef enthusiastically shares the stories behind his creations, to ensure diners get a feeling for the landscape where their food comes from, and the people who grew or raised it.

1 Star • Japanese. Japanese cuisine reflects a spirit of gratitude for the bounty of nature and of prayer for people’s happiness. The chef values that spirit, pouring it into every dish he makes. The menu, woven from annual festivities, unfolds as a tale of the seasons. Skills honed at a ryotei live in the chef’s painstaking preparation and every detail of arrangements. The origins and customary usages of each cup and plate, related by the proprietress, add grace notes to the meal.

1 Star • Japanese. A small shop curtain flutters in a Gion shopping street; walk along cobblestones sprinkled with water to a quiet nook where the noise of the high street is soon forgotten. The menu draws inspiration from a list of poetic seasonal terms. Cooking showcases the peak flavours of each ingredient so as to keep in step with the changing seasons. Precise knife work and pairings of foods with tableware express learning accumulated, like tree rings, over many years. A place to experience the understated poise of Japanese cuisine.

1 Star • Japanese. A cypress counter in a room with adze-hewn ceilings and clay walls – an austere décor by which the proprietor sets the tone. ‘Simple fare’, says the menu, whose offerings avoid shows of splendour in favour of honest presentation. Sense of season flows entirely from the taste and aroma of the food. Sashimi wrapped in kombu, for example, or wanmono prepared with clear soup. Results are all the more impressive for the effort paid where few will notice. Natural flavours to calm the soul.

1 Star • Japanese. Great ingenuity is poured into the menu to fill it with creative cuisine. Sashimi is garnished with condiments such as deep-fried onions and coarsely grated daikon. Fish cuisine is accented with sauces of mushrooms and vegetables. As a born-and-bred Osakan, the chef gravitates toward Naniwa’s traditional vegetables. The meal wraps up with three types of rice dishes: white rice and several accompaniments, pickled fish on rice and seasonal mixed rice. The generosity of free refills ensures that guests leave satisfied.

1 Star • Italian. In Italy, the chef experienced the fierce pride the Italians have in their home regions. Deeply impressed by the unique cuisines of people who produce and consume locally all their lives, he set his sights on combining Japanese sensibilities with Italian cooking. One example is anago carpaccio: deboned conger eel accompanied by tomato and bagna càuda. The focus on seafood derives from his love of the bounty of the sea, learned at his grandmother’s house in Okinoshima.

1 Star • Chinese. With ‘Old Sichuan’ as its guiding principle, the restaurant reinterprets and refines the flavours of Sichuan’s past. Each course draws inspiration from Chinese history and its notable figures. Dish names are written in two kanji characters, inviting guests to imagine their flavours. ‘Furong’ takes its cue from the hibiscus, the official flower of Chengdu, while ‘Guifei’ incorporates the wine favoured by the famed Tang-era beauty Yang Guifei. The chef’s passion is thoughtfully conveyed through the manager’s explanations.

1 Star • French. Freshness is number one with the chef of Pierre, so he focuses on ingredients grown and raised in Japan. The menu only lists the ingredients, encouraging guests to give their imaginations free rein. Japanese seasonings such as mustard and chilli peppers mixed with yuzu zest lend a distinctive accent. French cooking techniques are married with Japanese ingredients, which are then prepared with a light touch. Spellbinding views from the spacious dining room high in a tall building add to the ambience.

1 Star • French. Originality is demonstrated here through ingredients from each season and classic techniques. Omakase set menus feature refined, beautiful arrangements, with light flavours to suit a modern sensibility. The name declares that the house is a gathering point, bringing together everyone and everything else involved in food and restaurants. The site chosen for its relaunch was where Point first started. Anticipation is building for this fresh turning point.

1 Star • French. Piped baroque music and service on trolleys recall the goodness of French restaurants in the old days. As befits a restaurant managed by a Yamanashi winery, grape leaves adorn the walls and the company’s own wines are served. A devotee of classic cuisine, the chef excels in dishes baked in pie crusts, and is generous with sauces. The fruit that decorates the tables can be made into crêpes Suzette.

1 Star • Italian. The name ‘Primo Passo’ means ‘first step’. The chef was in charge of pasta at the celebrated Quattro Passi restaurant in Naples before taking his first step towards independence in Shintomicho. His aim is to create ‘Italian cuisine with a Japanese twist’. He uses plenty of dashi and Japanese ingredients. Also incorporating Japanese elements are the coffered ceiling, mud walls and vertically written menu. He serves several small dishes featuring his speciality pasta to showcase a variety of flavours.

1 Star • French. PRUNIER is the main dining room of Tokyo Kaikan, a meeting-place cherished for generations. The décor conjures images of fish and flowing water, harking back to the restaurant’s earliest days when it specialised in seafood. Here you can enjoy modern French cuisine that reflects the shifting seasons, presented in an elegant setting. Sole bonne femme, handed down from generations of head chefs, keeps a tradition alive and well. Gracious service adds an extra touch to the meal.

1 Star • Japanese. The name means ‘spirit of fun’ and also refers to the chef’s given name, Shintaro. All occupations have their joys and sorrows, but the chef maintains a spirit of fun. At the same time, he never forgets reverence for tradition. Lacquered wooden trays and dishes garnished with flowers convey each season. Self-expressive yet respectful of traditional boundaries, his goal is the evolution of Japanese cuisine. Cuisine is a mirror of the soul; joy itself.

1 Star • Japanese. True to his creed, ‘Life resides in cooking that is free of affectation’, the chef strives to serve food that is honest and down-to-earth. Paying close attention to the strength of his cooking flame, he sources the flavours of each season—bamboo shoots, pike conger, matsutake mushrooms, and puffer fish—and slow-cooks them over charcoal. Indian-ink paintings behind the counter depict lotuses in each season. In the language of flowers, the lotus represents a pure and chaste spirit. The chef’s honesty and respect for foodstuffs are reflected in his carefully pared-down creations.

1 Star • French. Elegant dining with a view of Yasaka Pagoda. The cuisine is authentic French, crafted with classic techniques and sauces. Emphasis is on ingredients from Kyoto, hewing close to the producers and topography of that township. Herbs plucked from the family garden add grace notes to flavours; French ingredients such as caviar and truffles bring refinement to the mix. Arrangements are as pretty as oil paintings, making the cuisine truly bright and beautiful.

1 Star • Contemporary. At this sister location to a Hiroshima restaurant, a chef who honed his skills in Italy displays his talents. Ingredients are from around the Kinki region as well as the chef's beloved Hiroshima. Italian fare is the base, overlaid with French influences from the flagship restaurant, resulting in a seamless blend of French and Italian recipes. Potato gnocchi is the signature dish. Its culinary roots, so important that the name is spelled with an extra ‘o’, extend deep into both Hiroshima and Nakanoshima.

1 Star • Japanese. The unique menu follows a maxim the chef learned as an apprentice: ‘Good food is easy to understand, easy to eat, and delicious’. Carefully limiting the ingredients of each dish, he combines them in clever ways to draw out their special charms. Rice dishes bring the meal to a close, chosen from an extensive list that includes white rice served at the perfect point, seasonal takikomi-gohan, and a rice bowl crowned with ginger-scented, sweet-soy simmered beef. ‘Inaya’ means ‘House of Rice’; a name filled with a love and respect appropriate for the Land of Abundant Rice.

1 Star • Japanese. Playful-hearted fare and amiable service keep the establishment packed evening after evening. In the spirit of blending Western and Japanese styles, Koichi Maekawa dons chef’s whites and pipes light jazz over speakers. His credo is that food should be fun, so his roving imagination goes above and beyond Japanese, Chinese, and Western traditions. The all-wood interior and vaulted ceiling exude warmth, evoking a houseboat. With Maekawa as skipper and his chefs as the crew, this ‘ship’ keeps passengers smiling and rides a wave of popularity.

1 Star • Sushi. The chef’s path was inspired by the meticulous craftsmanship of sushi masters. Hearkening back to Edo-period food culture, he strives for orthodoxy, committed to generously sized nigiri with thick-sliced toppings. Simmered clam and anago are finished with a rich nitsume sauce. A former interior contractor, the chef designed the restaurant himself. Traditional elements such as the tsukedai, wooden trays used for serving sushi, and handwritten fish names on the wall evoke a sense of nostalgia.

1 Star • Japanese. Kaiseki prepared with a sushi chef’s sensibility. Abalone risotto is a luxury, prepared with generous lashings of boiled abalone. In an original interpretation, tuna is sliced thin, to complement the light soy sauce. Rice is prepared a sushi chef’s way, cooked with a minimum of water to bring out the flavour when eaten. Pu-erh tea is served after dinner, reflecting the chef’s culinary experience in Shanghai. Bursting with passion and ambition to innovate, Sassa is moving Japanese cuisine forward.

1 Star • French. The name is French: saucer used as a verb, to pour sauce or to drizzle sauce on bread. The standard fare is what the chef terms ‘saucer’: freshly baked bread on one plate and a sauce on the other. Consommé drawn over a period of three days is a key ingredient. Morel mushrooms in spring and sweetfish in summer impart seasonal flavours. As an apprentice, the chef was appointed saucier, sauce master; his confidence shines in his work today.

1 Star • Tempura. The chef learned his tempura skills at Rakutei, a now-closed Akasaka restaurant. Oil is replaced frequently, paying careful attention to its temperature, the humidity and the nature of the ingredients used. The chef recalls how the series of movements by which tempura pieces are coated in batter and deep-fried was seared into his memory as he watched his mentor, a true craftsman, at work. The flow of the meal is distinctly old-school Tokyo, yet the chef knows how to make his tempura unique with a few novelties, such as mochi rice cake with dried mullet roe.

1 Star • Japanese. The name means ‘a tranquil space surrounded by lush greenery’. It conveys the richness of Japanese culture, which cherishes the beauty of the changing seasons. Featuring vibrant vegetable and seafood delicacies, the menu reflects the emotions of each season in both presentation and tableware. By serving shojin ryori, the vegetarian cuisine developed by Zen monks, the restaurant aims to preserve ancient culinary tradition. It values its connection to the Zen-sect Tengenji Temple, as it is located in the grounds.

1 Star • Japanese. Seasonal notes and playfulness abound in the menu. Simple preparations etch themselves in the memory. During the Gion Festival, SEN displays a replica of the Naginata Boko, the first float in the festival’s parade, reflecting the city’s traditional events and customs. At the close of the meal, choose from an assortment of comfort foods such as mackerel sushi, chazuke and ramen. The chef learned to ‘read the room’ as an apprentice and is known to change ingredients and preparation styles based on guests’ conversation. The spirit of graceful service, expressed in cooking.

1 Star • Chinese. Service consists of many dishes in small quantities, hence the name. Creativity abounds, inspired by ingredients and preparation methods from numerous countries. Steamed spicy beef rather than chicken, chicken-wings stuffed with foie gras, and Peking duck wrapped in kadaif pastry show off Series’ talent for arrangement. To accentuate the variety of culinary styles, pairings range widely as well. Pair wine, sake or a cocktail with your meal.

1 Star • Japanese. Makoto Onozawa finds inventive ways to break the mould while respecting tradition. Soup dishes and sashimi uphold the basics, reassuring the diner. Broiled unagi seasoned in soy-based sweet sauce is served together with broiled unseasoned unagi for a special treat. Rolled sushi of tuna and pickled daikon radish are served in the intervals, bringing satisfaction. The meal concludes on two comfort-food notes: soba and curry. Breaking tradition, after all, is about seeing the job to completion.

1 Star • Japanese. ‘The look surprises, the taste reassures.’ The chef’s passion for creativity makes his culinary spirit unique. Decoratively arranged sashimi are briefly heated to draw out moisture. The chef doesn’t serve soup dishes, as much of his cooking tailors the dashi stock to each dish. His freewheeling personality makes the evening fun, while the folk-art vibe of the interior, including a chest of drawers inherited from the chef’s grandparents, fills the air with memories and the warmth of family.

1 Star • Japanese. With his expertise refined at a Kyoto cuisine restaurant, the chef emphasises seasonal ingredients, showcasing his experience in dishes that highlight their finest qualities. He starts with delicacies and aemono appetisers designed to enhance the enjoyment of sake. The warm boiled wild mustard greens with deep-fried tofu is a Sasada speciality perfected over many years. All the dishes are carefully prepared with a focus on simplicity, showcasing the chef’s humble personality and dedication to his craft.

1 Star • Innovative. Freewheeling cuisine by a chef with Japanese spirit and Western learning. Gratin of truffles and clams is reminiscent of scallop coquilles served at Western restaurants. Use of serving dishes irrespective of cuisine shows a blending of Western and Japanese styles. Lacquered wooden trays, however, change with each dish, professing a sensitivity to beauty that pervades every aspect of Shimmonzen Yonemura. Supported by a team of young workers, the cuisine of Chef Masayasu Yonemura evolves with each restaurant he opens, from Kiyacho to Yasaka to Shimmonzen.

1 Star • Japanese. The owner-chef focuses on the blessings of nature to bring out the unvarnished flavours of his ingredients. He starts off each meal by presenting the items that have arrived that day. In support of the producers who underpin Osaka’s food, he applies his skills to the traditional vegetables of Naniwa. Past experience at a fishmonger also enables him to source high-quality seafood. He prizes the inherent flavour of each ingredient above all, so keeps arrangements simple. Antique tableware highlights seasonal dishes.

1 Star • Chinese. The chef, once dedicated solely to Cantonese cuisine, expanded his repertoire as he honed his craft in Hong Kong and Shanghai. Prix fixe menus incorporate traditions from regions across China, using ingredients selected from a broad purview. The chef focuses not only on seasoning but also on the natural flavours of the ingredients; dried abalone simmered in water alone testifies to his conviction. After dinner the chef serves Chinese tea, conveying gratitude to guests as he converses with them.

1 Star • Contemporary, Italian and Japanese. The colour scheme speaks of immaculate purity. The white interior is refreshing; the blank spaces left in the arrangements bring clarity of focus. Eager to share the attractions of his hometown with the world, the chef largely gets his ingredients from Shimane Prefecture. Seafood arrives from former classmates; fruit from farmers for his desserts. The style is Italian-based cuisine made with Japanese foodstuffs, bringing the delicious taste of quality ingredients to the fore.

1 Star • Japanese. The chef admired a certain chef in Kyoto as a youth and burnished his skills to try to measure up. That spirit shines in details such as the charcoal brazier and wood-fuelled stove installed in the kitchen. Rice served in clay pots ranges from barely-cooked (niebana: ‘when the first steam rises’) to scorched; enjoy savouring how its character changes depending on the moment it is dished out. White miso soup infuses dashi stock of vegetables and kombu kelp, a staple of shojin ryori. Kyoto vegetables are used in takiawase. The chef breathes Kyoto cuisine into his menu, creating memories that linger.

1 Star • French. Kaoru Aihara is a veteran of fish cuisine with an inquiring mind. Depending on the fish, he may break apart the fibres, transform the fish oils, add umami or increase complexity even to the aroma. His ‘Charcuterie of the Sea’ appetiser explores the possibilities of fish through French culinary technique. Immerse yourself in the story of fish through the geography of Japan, a land surrounded by ocean.

1 Star • French. ‘Sinae’ is an acronym for ‘simple, natural, essence’. The chef presents his cuisine with simplicity, naturally using seasonal domestic ingredients to draw out the essence of each. Cooking like this that respects their aromas and flavours requires delicate preparation. Pure-white vessels take on colour from the foods that grace them, making the white of the margins all the more beautiful. The beige keynote of the dining room enfolds the diner in warmth.

1 Star (Green Star) • French. Chef Shinsuke Ishii brings the passion of the producers to your table with his unique recipes. Using underutilised fish species and local ingredients, he passionately conveys human connections. The fish wrapped in pie pastry, resembling taiyaki, hides a playful twist within its sophistication. The chef personally serves his creations, and the whole team unites to engage with guests. The dining experience is filled with energy and a sense of togetherness.

1 Star • Japanese. To improve himself, the chef strives to master the arts of tea ceremony, flower arrangement and calligraphy. Those traditional arts and forms are represented by the ideal of ‘shin-gyo-so’—formal, semi-cursive and cursive forms of writing, the first being the most orthodox and the last being the freest, with semi-cursive in between. The principle of shin-gyo-so is to preserve the essentials while giving rein to imagination. The chef follows another credo, the Zen principle of ‘sokkon’, or savouring the moment and banishing worldly thoughts. The chef pays attention to every detail, from cuisine and room arrangements to service.

1 Star • Japanese. What Kanako Wakimoto aims to deliver is simple, honest deliciousness. Ingredients in season are picked when they are ripe, reaping maximum nutrition in each season. The chef’s sweeping selection of meat dishes, rice dishes and sweets stems from her earnest desire to please the customer. To suggest closeness to nature, Wakimoto named her restaurant Sorahana, ‘Sky Flower’. As she devotes herself to her cooking, Wakimoto is in her element, like flowers blooming in a field under the sky.

1 Star • Japanese. ‘Sui’ means ‘green’. The chef chose the name so as not to forget where he came from, as his birth month and the day he went independent were both in the season of fresh green leaves. Having apprenticed under a Naniwa kappo mentor, the chef believes in a Japanese cuisine that thinks outside the box. Guests can choose an extra side dish, with Western‑style options such as crab cream croquettes and beef cutlet also available. Enjoy pairings with not just sake but a selection of wines as well.

1 Star • Japanese. The chef’s gastronomic experience includes stints in Sydney and New York. The creative flair he acquired along the way finds expression in the imaginative freedom of his menu. Appetiser of sea urchin and tuna is paired with caviar. Hassun platters incorporate unique choices such as spring rolls and roasted pork fillet. Broiled seafood and grills of eel and wagyu are accented by the aroma of bincho charcoal. The meal wraps up with handmade soba or rice in clay pots available on request.

1 Star • Sushi. What matters most at Sushi Hashimoto is the presentation of the sushi toppings. Fish is cut in wide strips that wrap around the sushi rice. A delicate touch of refined nikiri is used sparingly, the better for the blended sushi rice to bring out the flavour of the fish. Gizzard shad stuffed with minced fish is inherited from the Edo style, while the straw-smoked Spanish mackerel dressed in mustard is an avant-garde expression. The counter was built by artisans to create a harmonious atmosphere; the chance to enjoy sushi casually is one reason for Sushi Hashimoto’s popularity.

1 Star • Sushi. Sea bream is marinated in kombu, gizzard shad in vinegar; sushi rice is seasoned with red vinegar and salt. The scrupulous training the chef received as an apprentice pervades every aspect of the restaurant. Nigirizushi begins with pale white-flesh fish. Tuna, served three pieces in succession, leaves an impact. Sushi rice is served on the warm side, the better to bring out the sweetness of the fish oil. Simmered conger eel brings the meal to a close, as in the old days. The restaurant stands on the river’s edge, so you can watch the boats plying the waters below as you dine.

1 Star • Sushi. The chef defends the traditions and skills of Edo-style sushi while showing creativity with some innovations of his own. Japanese halfbeak and horse mackerel are accented with ginger and mirin–soy reduction; simmered conger eel is served both salted and dipped in eel sauce for taste comparison. Nigiri is shaped using rice seasoned with red vinegar—a showcase of techniques cultivated over years of experience. Treading the path of the sushi chef was a dream in his teenage years. Steady devotion to craft is a lesson learned from sushi.

1 Star • Japanese, Sushi. The shop has operated as Sushi Kappo for half a century. Sushi techniques acquired in Tokyo are married with Kyoto cuisine in an omakase service with a twist of originality. Appetisers, wanmono and grilled items bring seasonal flavours in succession; sushi arrives at meal’s end. In an entertaining touch, additional items can be chosen from the classic wooden sushi nameplates hung on the wall. Come for the cuisine served on elegant vessels collected over many years and for fish from the Seto Inland Sea.

1 Star • Sushi. Sushi Kawashima pursues its own way in the sushi world, a route that crosses paths with the food culture of Nara. Sashimi is dressed with hishio, a koji-mould and salt-water mixture said to be the origin of soy sauce. Snacks are served with preserved so, a condensed-milk product enjoyed in ancient Japan. Yamato tachibana pepper is a seasoning made from an ancient citrus fruit. Sushi of gizzard shad with persimmon leaf testifies to the chef’s lively imagination. Nigirizushi is formed without wasabi, to bring out the flavours of the topping and sushi rice. Persimmon-leaf tea is a relaxing treat to end the meal—a nice Nara touch.

1 Star • Sushi. Recently it has become the fashion among sushi restaurants to show off the business cards or other tokens of tuna wholesalers to signal that they are the real deal. Keita Aoyama is the diametric opposite. Hearing this bit of news, you probably like him already—fortunately, as affinity with the owner-chef is a vital element of the sushi shop experience. Aoyama is a man of kind temperament. Nigiri are formed large; cut toppings are thick and broad, according to the characteristics of each fish, so as to wrap around the vinegared rice when formed, making them impressive.

1 Star • Sushi. The omakase set menu begins with snacks such as steamed abalone, tender-boiled octopus and salt-grilled blackthroat seaperch. The large number of items keeps the sake flowing before the nigirizushi arrives. For the sushi, large-grained rice from the previous year’s harvest is chosen to create a sense of presence, and red vinegar and rice vinegar are mixed in to pair with a wide range of toppings. Pickled tuna, steamed conger eel and kanpyo are painstakingly prepared. Watch the chef work and witness the single-minded devotion of a sushi artisan.

1 Star • Sushi. In pursuit of new heights, the chef relocated to a new setting, riding the waves of change with his love for the sea, fish, and surfing. His appetisers showcase originality and creativity, with tuna sukiyaki as a prime example. For nigiri, however, he remains committed to orthodox techniques, crafting a menu with a carefully measured rhythm. The spotlight is on tuna, presented in a trio of lean, medium, and fatty cuts. Even the vinegared rice is finely tuned to complement the fish’s rich flavours.

1 Star • Sushi. Just one character, ‘sushi’, graces the noren. The owner-chef calls out a hearty ‘Irasshaimashi!’, an Edo-style welcome that proudly reflects where he apprenticed. He salts his fish thoroughly to eliminate moisture, concentrating the flavour as his mentor taught him to do. Sushi rice is seasoned with red vinegar and salt, never with sugar. The focus on nigirizushi and acceptance of drop-in customers preserve the spirit of the old-school sushi shop. The soul of Edo thrives even here in the geisha district of Kyoto.

1 Star • Sushi. The chef was a fishmonger before pursuing the path of the sushi artisan. Every sushi piece he forms is an expression of gratitude to the fishermen and wholesalers. The meal begins with hand-delivered negitoromaki (roll sushi of tuna and green onions). Pairing rolls of monkfish liver and kanpyo (dried gourd) with sweet, thick kijoshu is inspired by how foie gras matches so well with botrytised wine. The omakase set menu is wonderfully satisfying with its generous selection of items. Add to all this the three requisites of good service: awareness, attentiveness and smiles. No wonder reservations are hard to come by.

1 Star • Sushi. Sit down at the counter, and the calligraphy on the wall catches the eye. A gift from the chef’s mentor, it reads ‘Jikishin’, meaning ‘true heart’, a Zen exhortation to disengage from worldly attachments and maintain a pure spirit unsullied by petty distractions. The omakase set menu begins with items reflecting the chef’s experience with Kyoto cuisine, then proceeds to sushi. The beguiling texture of the sushi rice, which leaves a lingering sweetness, derives from a combination of rice from both this year’s and last year’s harvests. Sushi moulded with unwavering conviction and an honest heart.

1 Star • Sushi. The talent of the faithful proprietor shows in his omakase. Let the knowledgeable proprietress guide you for pairings between sake and food. Nigiri begins with zuke-maguro, a classic Edomae topping. Gizzard shad is first lightly salted, enhancing the flavour. Instead of ginger pickled in sweet vinegar, tsukemono made with seasonal vegetables are served to provide variation. Adorning the storefront is a shimenawa, a rope of twisted straw, hung here with a prayer for a roaring trade. Guests from throughout Japan and around the world are warmly welcomed, and every evening bustles.

1 Star • Sushi. Having been born and raised overseas, the chef chose the path of the sushi artisan out of a desire to work in a field that involves Japan’s traditions and culture. Among the appetisers, standard items include simmered monkfish liver and steamed abalone. Sushi toppings start with the subtler flavours and proceed to bolder ones, paired with white-vinegar or red-vinegar sushi rice according to topping. Pioneering directions in modern sushi include squid glazed with salt water mixed with white birch sap and conger eel paired with an herbal liquor reduction.

1 Star • Sushi. A sushi restaurant produced by Gion Sasaki . Chefs who honed their skills in Japanese cuisine under their master now stand at the counter. The two types of sushi rice are selected according to the topping, and steamed or grilled dishes are interwoven between the nigiri in a unique touch. Fresh-cooked rice is seasoned with red vinegar; conger eel delights the eyes as it cooks over bamboo grass on an earthen brazier. The chefs work together with well-oiled precision, calculating their moves to deliver each morsel at the moment of peak flavour.

1 Star • Sushi. The omakase set menu begins with medium-fatty tuna, a single piece of sushi that epitomises the pride of the sushi artisan. It testifies to the passion with which he prepares his tuna, celebrates the strong bond of trust between him and his wholesaler, encapsulates his gratitude for human relationships and embodies the teachings of his mentor. Items such as kappamaki, a sushi roll stuffed with lashings of cucumber, and rolled omelette in hot dashi attest to character as well as skill. The bustle of the cooks’ activity behind the counter brings satisfaction to the soul as well as the belly.

1 Star • Sushi. Situated in a quiet residential district, Sushi Sanshin is only open at lunchtime. The naturally lit interior presents an austere charm. The chef is schooled in the old ways of sushi-making, but weaves in a few tricks of his own. For example, the simmered clam nigiri is carefully prepared with precise knife work and finished with a hint of yuzu. The tamagoyaki, placed on top of the rice like a horse's saddle, conceals a touch of oboro within. Norimaki made with herbs to evoke vegetable flavours is a speciality found only here. Pursuit of the new, tempered by respect for the classics.

1 Star • Sushi. The sign’s calligraphy was done by the proprietor himself. Sake vessels made of Satsuma cut glass reflect Kagoshima hometown pride. Fish is mainly shipped in from Kitakyushu, but some are selected at the Tsuruhashi and Kuromon markets. For vinegared rice, the house favours the sour flavours of eastern Japan to the sweeter varieties of the west. In Edo style, rice from the previous harvest is cooked relatively firm, vinegared and kept at body temperature. Sushi of fatty tuna is formed with salt for a more striking flavour. Sea-urchin portions are generous. Even the rolled omelette shows the practised hand of the skilled sushi artisan.

1 Star • Sushi. Seafood largely comes from the Amakusa islands off Kyushu’s west coast, because that’s where the chef is from. For the same reason, salt, soy sauce and local sake are sourced from Kumamoto. The providence of sea and land are all used in natural ways. To ensure compatibility between rice and topping, rice is matched with red or rice vinegar as appropriate. Depending on its nature, rice from different regions may be cooked separately, then combined and vinegared. Strictly speaking, this reminds us that sushi is simply a way of eating rice.

1 Star • Sushi. Rice is cooked in a wide-brimmed pot called a hagama and mixed with rice vinegar to make pure white sushi rice. The streamlined shape of the nigiri sushi proclaims the chef’s pedigree. Sushi rice is an essential part of sushi, the chef explains, as the sourness gives the flavour presence. Careful attention is paid to temperature, to harmonise with the flavour of each sushi topping. The chef’s individuality and character inform every nigiri he crafts. The white interior and hinoki cypress counter give a crisp, dignified beauty. Integrity runs through everything here.

1 Star • Sushi. The movements of the owner-chef’s fingers as he works are a marvel to watch. This deftness is apparent in his side dishes and sushi. His knife technique, informed by a deep understanding of the characteristics of each fish, raises the flavour to a new level. Sushi rice is changed frequently to maintain just the right temperature, that of the human body. Rice is gathered in the palm of the hand as if capturing air. Wasabi, applied with the index finger, is apportioned just right, as is the nikiri. Formed with practiced economy of movement, each nigiri is formed perfectly for true flavour.

1 Star • Sushi. Reading the signs of the times, the third owner transformed this sushi restaurant, once known for its catering, into an omakase spot serving appetizers and nigiri. Despite the modern shift, traditional Edomae techniques like ageing, marinating, and curing the fish remain unchanged. The friendly chef creates a welcoming atmosphere, while his wife skilfully handles the grilled dishes. With meticulous craftsmanship and reasonable prices, it’s easy to see why this place is a local favourite.

1 Star (Green Star) • Innovative. Picture yourself standing in a lush mountain valley, listening to the murmur of a nearby stream. This is SÉN’s ‘watershed cuisine’, a prix fixe experience in which time slowly passes and everyday cares are forgotten. The focus of this fare is on the foods of the Kumano River valley. The bounty of this mountain stream, which flows from the village of Tenkawa to the sea, includes vegetables, fish and game supplied by local farmers and hunters. In tribute to a region that prospered through forestry, the dishes are cooked over firewood.

1 Star • Italian. The prix fixe selection of numerous small dishes borrows an idea from Spanish tapas. Playful presentation and gorgeous arrangements upgrade Italian cuisine to a modern interpretation. The open kitchen is a stage, the semicircular counter the theatre’s front row. White serving-ware matches the white interior and the whole dining room feels like a canvas, a space to be filled by bright and colourful cuisine.

1 Star • Sushi. The counter spreads like a fan, so guests surround the kitchen. Chef and apprentice serve snacks and nigiri in turn, moving in perfect harmony. The house snack is iwashi-isobemaki, bite-sized pieces of pilchard wrapped in nori. Old-school sushi craftsmanship is woven in, such as spring sea bream topped with sweetened egg yolk flakes and lean tuna paired with mustard. In mutual support between restaurateur and farmers, sushi rice comes from the chef’s native Noto Peninsula. The team keeps the sushi smoothly flowing with deft motions, serving each guest with just the right intervals. ‘Takumi’ means ‘artisan’, and the term fits.

1 Star • Japanese. Amid the refinement of a dignified tea arbour, the chef cooks with sincere devotion. His attentiveness derives from his early work at a ryotei, where he was a doorman in charge of footwear. Tanimoto’s forte is charcoal grilling, preparing each ingredient with the strictest attention. The meal ends with a generous lineup of various rice dishes including, white rice, takikomi-gohan and chazuke, followed by tea poured by the chef himself. The spirit of graceful service brings satisfaction to the depths of the soul.

1 Star • Tempura. The chef has devoted his life to the path of the tempura craftsman. He watches his pot in silence, focusing on the sound of the oil. Frying his tempura on high heat, he teases out moisture to concentrate the flavour. Creative flourishes are avoided, letting the deliciousness of ingredients in season speak for itself. Batter thickness and flame heat are continually adjusted to produce a light and airy tempura. A traditional Japanese tea-house carpenter created the interior, transforming it into a graceful space.

1 Star • Tempura. The spirit of the tempura artisan lies in treading the well-worn path of tradition while enlivening it with unique interpretations. Service begins with light-flavoured fish and grows steadily stronger in taste through vegetables to shrimp. The umami of roasted sesame oil enhances lighter-flavoured pieces; stronger-flavoured items are lightly fried in cold-pressed sesame oil. The meal wraps up with an inventive flourish to heighten enjoyment of the season, such as ‘temcha’, a bowl of rice topped with clam tempura steeped in tea, which may be served in spring, or ‘tembara’, shredded tempura of sea bream mixed in rice, in autumn.

1 Star • Tempura. Tempura at its most colourful, drawing from various disciplines in Japanese cuisine. Tempura shrimp is wrapped in nori; bamboo shoots are boiled, then deep-fried. Other ideas are borrowed from kaiseki tradition. Wagyu tempura and ‘Tenbara’, seasoned rice topped with mixed vegetables and seafood tempura, are distinctive offerings. Familiar items such as sillago and conger eel are woven into the mix, varying tone and pace. To ensure lightness of flavour, a blend of sesame oil and rice oil is favoured. Fertile imagination and Japanese elements fuse in this unique tempura approach.

1 Star • Tempura. Tempura pieces are deep-fried in high heat to draw out moisture for a fragrant coating. Shrimp are served two pieces in succession, fried at different temperatures to contrast the texture of rare and medium. Depending on availability, you might receive two kinds of squid, each imparting a different flavour. On the wall hangs a work of calligraphy — a gift from his mentor — casting a quiet but discerning eye over the apprentices at work. It reads ‘Menkyo Kaiden’: ‘attain full mastery of the arts of our trade’. The words seem to whisper, ‘Catch up, and surpass me.’

1 Star • Tempura. Tempura craftsmanship handed down from the chef’s father. The essence of tempura is respected, with just a few unique, imaginative changes added. Omakase set menus display a distinctive flair, with shrimp taking the lead role. The first piece is deep-fried rare, to elicit sweetness. Shiitake mushroom stuffed with minced shrimp pairs the bounty of mountain and ocean for a beguiling texture. Another shrimp piece, with viscera concealed within, exudes a tempting fragrance. The meal concludes with kakiage, tempura of mixed seafood and veggies, with shrimp appearing once more to take a bow. Choose a bowl that takes your fancy. Quantity can be adjusted to taste.

1 Star • Japanese, Tempura. The chef’s parents ran a tempura shop, so he followed in their culinary footsteps. After learning the techniques from his father, he enhanced his wares with elements from other Japanese traditions to evoke colours and seasons that tempura can’t express on its own. ‘Ten-Masa Kaiseki’, as the chef calls his menu, strikes a balance between tempura and kaiseki. Dishes are served in the style of appetizers, soup, or sashimi, while tempura is prepared and served one piece at a time. In an elegant touch, haiku penned by the chef adorn the menu.

1 Star • Tempura, Japanese. Tempura kaiseki, inherited from the chef’s grandfather. Japanese cuisine expresses the turning of the seasons. Tempura is fried one item at a time in canola oil, with a thin, lightly seasoned coating. Dipping sauce is served warm; tofu in a deep-fried style preserves the grandfather’s methods. Dressing tempura items in chopped onions and mustard is the Tenjaku style. Feeling that the afternotes should be light, the meal ends with white rice cooked in clay pots.

1 Star • Japanese. Tenoshima is named after Teshima, the island where the chef’s father was born. As he wields his skills in the kitchen, he remains conscious of ingredients and techniques deeply rooted on the island. Nyumen, a savoury noodle soup, is prepared with dried sardine broth for a beloved taste of home. Using underused fish species supports both sustainability and the livelihoods of fishermen. Bozushi reflects his experience at Kyoto’s Kikunoi. Driven by the chef’s wealth of experience, Tenoshima is broadening the purview of Japanese cuisine.

1 Star (Green Star) • Japanese. ‘Good old traditions and colourful, fun Japanese cuisine’ is the credo of owner-chef Shigeru Terada. He works traditional festivals or events into each of his hassun, which he serves with a ready smile. The reason he chooses contemporary plates and bowls is so diners can experience a journey through the present with the artists. Fresh vegetables arrive from his parents in Mie Prefecture, the images on the coaster are painted by his mother, and his elder brother designed the interior.

1 Star • Contemporary, Spanish Contemporary. TOKi is supervised by akordu, a restaurant based in Nara. From its location in Tokyo, TOKi communicates the appeal of Nara to a wider audience through the dining experience. The cornerstone of the prix fixe menu is Yamato-grown produce and locally raised livestock. Refined through Spanish culinary techniques, the dishes are prepared with a light touch. The use of Yoshino Japanese cypress for the interior and Akahada ware for the tableware reflects the culture of the ancient capital. Guests are guided through the distinctive qualities of each region and the stories behind the ingredients.

1 Star • Japanese. ‘Tradition and innovation always travel together’ is the credo of the Imperial Hotel. ‘Growth and happiness for the future’ is the motto of the Ishikawa Group. Together the partners founded Torakuro, whose cuisine is guided by both convictions. French techniques such as consommé and confit are overlaid with Japanese traditions like dashi soup stock and char-grilling. One of the Imperial Hotel’s founders, Eiichi Shibusawa, once said, ‘Serve the customer courteously and you create a memory for a lifetime’. Here, that spirit is taken to heart.

1 Star • Yakitori. The name is short for ‘yakitori no saki’, meaning ‘the future of yakitori’, and a harbinger of things to come in the yakitori world is just what Torisaki aims to be. Using brand-name chicken from Fukushima, the chef and his team grill skewers of chicken over a high flame. A chicken skewer combining liver with chochin has become a signature item thanks to the affinity between the cuts used. The atmosphere of the machiya interior is nostalgic; the sight of the cooks in their twisted headbands a cheerful welcome.

1 Star • Yakitori. The purely Japanese interior, with its orderly row of lacquer trays, is a setting fit for a kappo. The chef’s kaiseki experience manifests everywhere in the restaurant’s offerings. The name-brand chicken he uses is tender and richly flavoursome. Salt is used with restraint; instead, a light dipping sauce brings out the native flavour of the chicken. Breast meat fried with crumbled rice crackers and rice cooked with seasoned chicken mince are ideas that spring from Japanese cuisine. The restaurant’s name means ‘chicken artisan’, and it’s not hard to see why.

1 Star • Contemporary, Italian. The book ‘Tosara no Ryori’ (‘Ten-Plate Cuisine’) became the guiding light of the chef’s life. One line in the book defines ‘cuisine’ as ‘a word that conveys boundless gratitude to the greatness of Nature for the vast bounty the Earth provides’. Deeply moved by the author’s values and perspective on life, the chef expresses the fascination of the natural world and food producers through a prix fixe menu of ten courses. Cuisine formed from his bonds with others is the tale of the chef’s journey.

1 Star • French. The Tokyo location was born from a meeting between the founder of the Hotel New Otani and the owner of the Paris flagship. The original restaurant, established in 1582, is said to be where the fork was first introduced. The legendary ‘Three Emperors Dinner’ at the 1867 Paris Exposition remains a historic milestone. Among the enduring specialities, the Three Emperors- style goose foie gras remains a constant. This stage for haute cuisine continues to foster connections and inspire harmony.

1 Star • Japanese. The name is both a play on the owner’s name and a prayer for everlasting prosperity. The menu combines kaiseki and beef, showcasing Japan’s famous wagyu. Tsukuri and wanmono start the evening, celebrating the season. A procession of wagyu variations follows: beef-tail spring rolls, char-grilled tongue, and a main dish of beef cutlet. Japanese and beef dishes delight in equal measure.

1 Star • Japanese. Tozentei takes its name from a fictitious restaurant in a novel. ‘Tozen’ means ‘tipsy,’ a state of being slightly and comfortably under the influence; the name invites guests to find pleasure in both tucker and tipple. The fabric of human relations in this family-run restaurant exudes a feel of immersion in a cheerful TV drama or story. Tilefish steamed with plums and kombu consummately combines the flavour of the fish flesh with the tartness of dried plums. Tozentei is located close to Tenmangu, a shrine famous for the plum trees beloved by the poet and statesman Sugawara no Michizane. The connection is tangible.

1 Star (Green Star) • French, Contemporary. The menu card is designed like vocabulary flip cards, inviting guests to flip through the pages with growing anticipation. The enoki mushroom sausage was born from an encounter with a passionate producer, while the consommé, made from spent hens, embodies a deep respect for ingredients. The restaurant’s name means ‘Three Faces’, reflecting the interconnected roles of producers, guests, and staff. Their shared story unfolds through each course.

1 Star • Japanese. Fusa means ‘linen’ or ‘hemp cloth’, which is used in Shinto rituals to symbolise cleanliness. The word was chosen for the restaurant’s name because, like Japanese cuisine, it developed from an origin as a sacred offering, and indeed the shop curtain hanging at the shop’s entrance is woven of pure linen. As part of his daily duties, the owner-chef prays at Ujiko Shrine and draws pure votive water from there. The proprietress, a qualified sommelier, suggests pairings of sake and wine.

1 Star • Crab Specialities. Love of shellfish above all else led the chef of Ubuka to tread the culinary path. He has done his homework, and the results show in a menu filled with crab and prawn suggestions. Some items follow kaiseki style, while others are Western in influence. Terrine of hair crab is an idea borrowed from French cuisine; fried prawns are immersed in sauce américaine. The meal concludes with crab and vegetables on rice cooked in an earthenware pot. Portions are generous to ensure guests can fully appreciate their shellfish. No wonder this restaurant is so busy.

1 Star • Japanese. The chef spent years fine-tuning his skills in a Japanese restaurant in Hozenji Yokocho. While treasuring the lessons he learned there, he now blazes his own culinary trail. Mindful of how knife technique can affect the flavour of sashimi, he practises daily and his grounded approach to cooking is reassuring to watch. Bringing together everything he has learned over his career, he expresses it in cuisine of the ‘here and now’. Rather than just copy his mentor, the chef treads his own path in the gastronomic world.

1 Star • Japanese. A procession of dishes that linger in the diner’s memory. Seasonal flavours are used in generous measure, such as Japanese pepper flower, pike conger, matsutake mushrooms and crab. Preparation methods, whether that be grilling, boiling or more, are astutely tailored to each ingredient, showcasing its qualities from every angle. This talent for bringing out the best in food is born of long years of experience. A favourite haunt of the literati, the Uozuya sign calligraphy is by essayist Masako Shirasu.

1 Star • Chinese. The interior’s keynote black bespeaks modern dining; the cuisine, modern Chinese with further innovations, confirms the impression. The concept of Chinese-French fusion cuisine adds uniqueness, exemplified by the foie gras sandwiched between two thin, crisp wafers redolent with Shaoxing wine. Use of decompression cooking and liquid nitrogen ensure that ingredients retain all their flavour. Advanced methods give rise to new directions in cuisine.

1 Star • Italian. The chef brings out the best in seasonal ingredients to conjure simple, tasty fare. Early morning market visits, part of his daily routine, furnish the ingredients that inspire ideas for his kitchen. Pasta of sweetfish and crab, simmered in their own broth, express the candid flavours of the season. Wines that bring out the flavours of each dish are part of the appeal of Vena. Ask the sommelier about the house’s range of finely aged wines.

1 Star • Innovative. An auberge at the foot of Mt Wakakusa. Here, at the epicentre of Nara gastronomy, the bounty of the land is used to its fullest potential. Locations of producers and producing regions are featured on the menu as a sign of respect. Inspired by Mt Wakakusa’s famous ‘burning mountain’, food is cooked over a wood flame, imparting a smoky fragrance while preserving moisture. The name COMMUNICO means ‘understanding each other’ in Italian, a prayer that food creators and diners will find mutual understanding here.

1 Star • Japanese. The restaurant’s name combines the owner-chef’s surname with ‘wa’ (harmony), expressing both his reverence for Japanese cuisine and his wish for guests to relax over the meal. His culinary techniques and spirit of hospitality were honed in a ryotei. Flowers are personally arranged and seasonal tableware selected to welcome guests. The cuisine is kaiseki, visually refined. Sashimi is presented in a bowl of ice, while the hassun is variously arranged with cherry blossoms in spring or seasonal leaves in autumn, evoking the changing seasons.

1 Star • Japanese. The name ‘Wagokoro’ was chosen as the chef aims for cuisine that calms the soul. Rather than pursue beautiful presentation for its own sake, the chef seeks a natural appearance that delights the hearts of diners. This commitment shines in grilled items such as rolled omelette and sweetfish, as well as in bowls of stewed items. Handmade thick-fried tofu and fish cake are the perfect companions to their broth. Flavours as only a chef who has toiled earnestly in the fields of Kyoto cooking can produce.

1 Star • Japanese. The menu changes every two weeks, ensuring that guests rarely encounter the same dishes twice. The breadth of ideas and the meticulous creativity behind them are striking. Drawing on Japan’s tradition of the seventy-two micro-seasons, the restaurant follows the rhythms of nature, allowing diners to savour its many blessings. Seasonal flowers arranged on lacquered trays convey the breath of each passing season. A signature dish of the founding chef, iso-yaki abalone is served year-round. Grilled and accompanied by a rich liver sauce, it remains a firm favourite among regular guests.

1 Star • Yakitori. On the theme of ‘playing with fire’, the chef finds ingenious variations on flame and preparation, resulting in yakitori full of variation and surprises. Smoky aromas billow from wing tips grilled over a wood flame. Helmeted guinea fowl, deep-fried with minimal oil, is an idea borrowed from tempura. Duck is char-grilled and swaddled in ankake sauce. Chicken paté and fruit skewers cleanse the palate between courses. You never know what’s coming next, and that’s part of the fun.

1 Star • Yakitori. A man of few words, the chef fixes his attention on his grill. He focuses on every detail of yakitori—the state of the charcoal, how the skewers are assembled and grilled—pursuing the subtleties of a cuisine. His favoured type of chicken is game fowl, prized for its supple texture and rich flavour. It is seasoned with a salt base and modulated with added chicken fat or vinegar, then wreathed in smoke as it cooks on the grill. Skewers are interspersed with chicken-based snacks such as cold chicken breast and mincemeat potato salad. A procession of dishes of lively originality.

1 Star • Yakitori. The ‘Japanese Jidori’ on the coasters means chicken breeds native to Japan. The chef takes pride in using only such chicken, never mixing them with foreign breeds. The concept here is to eat the entire bird. Rare cuts of chicken are shared between two diners, which is why reservations are only accepted for groups of two or more. To ensure that guests savour the richness of the chicken to the full, there are no dipping sauces. Respect for food producers and passion for yakitori pervade every aspect of Torisen.

1 Star • Japanese. In pursuit of a new expression of Japanese cuisine, the restaurant brings its own inventive ideas to the table. In the sashimi platter, each variety of seafood is paired with distinct seasonings and accompaniments. Inspired by the sauces of Western cuisine, grilled beef is served with smooth vegetable purées. The house’s credo, ‘onko-tokujitsu’, embodies a spirit of warmth, compassion and sincerity. That sincerity is evident in the way the chef approaches the work.

1 Star • Creative. Chef Koichi Katsumata pours his devotion into his fruit selections, which he gathers as he calls on farms throughout Japan. Flavours variously embrace citrus fruits, mangoes, peaches, figs, and chestnuts as the seasons change. Each course offers variations in fragrance, texture and temperature, and through the incorporation of vegetables. The chef was born in Yamanashi Prefecture in the imposing presence of Mt. Fuji, hence the name of the establishment (yama means ‘mountain’). Yama demonstrates that, like the rugged Japanese islands so rich in peaks and valleys, pure sweetness can take a wide variety of forms.

1 Star • Japanese. Guests are greeted with a cup of Kakegawa tea from the chef’s native Shizuoka, while kukicha, tea made from tea twigs, or ‘genmaicha’, green tea made from roasted brown rice, is served between courses. Combinations of foodstuffs convey the distinctiveness of the menu. Fruit is paired with fish and vegetables as their natural sweetness and acidity adds depth and contrast. Meat dishes are a vital part: depending on the season, diners may be entertained by meat hot-pots created before their eyes. The chef caters to guest preferences with a flexible imagination, pursuing an experience tailored for each diner.

1 Star • Japanese. The menus are focused on words associated with the traditional calendar; ingredients are plotted on a map of Japan to show which items come from where. The proprietor and his cooks begin by introducing the ingredients then work as a team to prepare the meal, presenting freshly cooked aromas and flavours. Strict attention is paid to temperature and texture. The choice of serving vessels and presenting food on paper or leaf garnishes convey hallowed customs in Japanese cuisine. The flavours of the season are savoured with the calendar never far from your mind.

1 Star • Fugu / Pufferfish. In a previous life, this was a sushi shop. The second-generation owner-chef, preparing food at the counter left over from earlier days, apprenticed at a wholesaler, then at a ryotei, before hanging out his shop curtain as a fugu (puffer fish) chef. Wild-caught tora fugu arrive from Shimonoseki. Fugu sashimi arranged in a floral pattern called botan-zukuri is arrayed on celadon plates, and chirinabe hotpots followed by zosui rice gruel are prepared by the book. Patiently aged homemade ponzu sauce, appetisers of fugu skin or jellied fugu, and stone-grilled fugu show off the chef’s individuality and spirit.

1 Star • Japanese. Down a narrow blind alley in a corner of Arakicho known for its dining spots, a traditional lantern casts a soft glow. Inside, the intimate space offers counter seating only, where the chef demonstrates the refined techniques of kappo. The menu favours individuality over formality. With the first toast in mind, fried dishes appear early in the meal. Steamed sushi seasoned with red vinegar is paired with seasonal seafood, and house-made soba is another highlight. The generosity of each portion adds to the satisfaction.

1 Star • Italian, Italian Contemporary. Simple fare that speaks straight to the heart is the objective here. Fritters are deep-fried one by one in a quest for that instant of perfect flavour. Pasta is interpreted through Japanese ingredients. Japanese sea bream grilled in pie crust ventures outside the Italian cuisine box. The name of the house is an amalgam of the first letter of Yamamoto, the chef’s surname, plus ‘unico’, Italian for ‘unique’. Free imagination lends a unique spin to natural flavours.

1 Star • Japanese. Abundant seasonal foods reflecting the bounty of Japan in plates and bowls, while refined preparations following Japan’s old lunisolar calendar prove the worth of ryotei experience. A range of carefully selected sakes are available; a collection of antique glassware sets off drinks and dishes in a cheerful light. ‘Zeshin’ abbreviates a phrase meaning ‘believe in your path and follow it wholeheartedly, always asking whether a thing is right or wrong’. The restaurant’s wish is to impart the joy of eating.

1 Star • Spanish, Contemporary. Zurriola is the name of a beach in San Sebastián, in northern Spain’s Basque Country. By comparing and categorizing various elements like the ocean-surrounded environment and the use of charcoal and firewood, the chef has come to understand their connections and discovered many affinities between Spain and Japan. In his menu, caviar is smoked over grapevines; foie gras is infused with the aroma of Pedro Ximénez grapes. One man’s sensibility expressed through contemporary cuisine.

1 Star • French. The restaurant shares a site occupied by a sake brewery since the days of the shoguns. A black counter reflects the Japanese interior of this refurbished traditional house. Locally grown and raised ingredients are the star of the cuisine, with Nara-style pickled vegetables, Yamato beef and vegetables all expressing the terroir of Nara. Akitsuho rice, used in sake brewing, makes an appearance in prix fixe offerings, transformed into rice dishes such as paella and risotto. Sake pairings from the unique expertise of a sake brewer are another reason to visit.

1 Star • French. Although rooted in French techniques, the cuisine here minimises butter and cream, allowing the natural aromas and flavours of the ingredients to shine in a lighter finish. Chilled oysters with seawater and citrus jelly, as well as kadaif-wrapped john dory, have become the chef’s signature dishes. A plant-based vegan course also reflects his philosophy. ‘Edition’ speaks to his approach of constantly editing and refining recipes, always updating them.

1 Star • Spanish. At the start of the 21st century, when the ‘modern Spanish’ trend began, the chef was accumulating experience in Madrid and San Sebastián. Today he parlays Spain’s cuisine of many small dishes into a modern prix fixe menu. Refined tapas, arroz suffused with regional character and plancha-grilled items, flamed to bring out the natural flavour of each foodstuff, showcase the pride the chef takes in his work.

1 Star • Modern Cuisine. Situated inside the A22 Hotel, JOHN Chef's Hall is an intimate seven-table, 20-seater affair. It overlooks the kitchen pass, where you can watch the chefs preparing a tasting menu that reflects both the country and the seasons. Cooking is modern and also playful in places, but never at the expense of flavour, with all ingredients treated with equal reverence and understanding. The chefs present and explain the dishes themselves; maybe pikeperch with dill and rhubarb, or strawberries three ways with lemon verbena ice cream. Make the most of the bespoke wine pairings by booking a room for the night.

1 Star • Creative. A red-brick former warehouse on the edge of the city plays host to this surprisingly sophisticated restaurant. You start downstairs with drinks and amuse bouches, before heading up the narrow spiral staircase for dinner, where Max has designed everything from scratch, from the furniture to the crockery. Numerous elements make up each of the original dishes on the surprise menu, with sweet, savoury and acidic flavours all balancing one another, and delicious sauces bringing each dish together perfectly. Home-grown ingredients, such as petunia, could accompany the likes of langoustine and pumpkin.

1 Star • Modern Cuisine, Farm to table. With its winning combination of historical and modern features, this restaurant has a really appealing look. The dominant feature of the dining room is a lovingly preserved old wine press (or Torkel in the local dialect), which blends in well with the modern decor that surrounds it. The conservatory is fantastic: the walls can be open up, so you feel like you're sitting on a terrace among the vines with views of the Rhine Valley. Proprietor Ivo Berger and his team propose a contemporary take on classic cuisine. Dishes such as "hand-dived scallop, miso nage, radish, quinoa", as well as grilled meat and fish, showcase top-quality ingredients. presented without unnecessary fuss, they impress with their balance and flavour. An attentive and charming front-of-house team provides excellent wine recommendations – the list of around 850 labels includes both wines from the estate and an outstanding international selection.

1 Star (Green Star) • Innovative. Demo's monochrome décor takes in black ash units, black candles and tiny black & white portraits – an echo of the equal measures of boldness and restraint in Chef-Owner Tadas Eidukevičius' cooking. His imaginative set menu changes throughout the year and works to promote cultural exploration, with intriguing dish names building excitement. You might move from a 'Broth of Tranquility' (mushroom stalks, elderflower, roasted nuts), through 'Peculiar Ideas' (halibut, yeast, carrots, vanilla, smoked mackerel, ginger, coffee), before finishing with 'Gratitude' (cauliflower, apricot, nashi pear, herb caramel).

1 Star • Modern Cuisine. The discreet sign outside this period house adds to the intimate feel inside, while the dark, modern décor goes well with the easy-going atmosphere. There are two menus on offer but the best decision is to go for the tasting menu so you can try as many dishes as possible. The chef has a distinct style: his food comes with a certain creativity but flavours are always balanced, complementary and assured. Snacks like smoked eel beignet or cheese crisp with Baltic herring get your taste buds in the mood for heartier dishes like cod with fish broth sauce or beef tenderloin with shiitake mushrooms.

1 Star • Modern Cuisine. Vilnius’ historic city centre plays host to a lovely courtyard of shops and eateries, all owned by the same team, with the flagship being this appealing restaurant with a high ceiling and rough-hewn walls. The whole room is immaculately kept, with a refreshingly laid-back feel, but the kitchen counter is the place to sit so that you can interact with the genial chefs and really immerse yourself in the process.

1 Star • Creative. Crispy grey shrimps with a frothy espuma of cod and samphire: the signature appetiser illustrates the calibre of the experience you can expect in this former apothecary, which sports an authentic herringbone parquet floor and warm fabrics strewn in subtle industrial references. We won’t say more as chef Mathieu Van Wetteren voluntarily preserves the mystery, as is the case of his surprise menu. With a painstaking eye for detail, his creative streak refrains from falling into the trap of overworking his recipes and aims more for simplicity and purity, with the occasional Japanese accent. Cod is poached in butter at a low temperature and flanked by a cream of cèpes and a gutsy frothy sauce based on fish stock and fermented yeast. The menu rolls out a patchwork of big-boned, forthright flavours. This unorthodox chef never fails to surprise!

1 Star • Organic, Creative. Archibald De Prince is going from strength to strength in the company of Rachel, who acts as your charming hostess. De Prince honed his skills as second chef to René Mathieu at La Distillerie as you will quickly realise. Vegetables take pride of place in his culinary score, but not to the detriment of meat and fish. The chef has a knack for sourcing outstanding local produce which he then enhances courtesy of a deft creative touch. He might craft a tartare of locally bred salmon trout with a subtle herby salad, adding a suave caper and parsley emulsion for a final flourish of contrast. The setting is equally stylish and adorned with modern works of art. Even better, book a pleasant room and stay overnight to do full justice to the talent of this gifted chef.

1 Star • Italian. La cucina italiana has no secrets for Roberti Fani. After earning a Michelin star in his homeland, he has put down his roots in the Luxembourg village of Roeser, where he demonstrates how far his cuisine has evolved. On the ground-floor of a rather ordinary residential complex, he has opened a snug, stylish establishment, in the company of a seamless professional front-of-house team and a first-rate sommelier. Chef Fani is a seasoned chef who deploys his immense know-how apparently effortlessly in the kitchen, while his brigade of young chefs adds their own creative spin. You might taste classically crafted pigeon, flanked by a big-boned gravy and then paired with pieces of panettone, confit citrus fruits and a pistachio cream. However, you will be equally entranced by rich, unctuous tagliatelle simply paired with egg yolk, cooking juices, parmesan and the heady aromas of white truffles. Simply divine! Do not be misled, the apparent simplicity of each dish is the result of a consummate command of textbook culinary techniques. What more proof that Italians do it better do you need?

1 Star (Green Star) • Seasonal Cuisine, Vegetarian. René Mathieu has set up shop in the Airfield Hotel as he pursues his work with plants. This champion of Luxembourg’s terroir and of the rich plant world continues to grow without disavowing his ambitious or innovative streak. His unorthodox approach to vegetables, herbs and fruits is truly impressive. He presents the raw ingredients of each of his dishes, explaining their qualities and how he cooks them. Chef Mathieu endeavours to shine the spotlight on authentic natural flavours, underscoring them subtly and intensely. His sauces further enhance each dish, adding suave smoky notes which are the baseline of his menu. He might grill leek hearts in the oven before pressing them and then cooking them over an open fire, hence the succulent smoky edge or he may pair a cream of green leek with fermented lemon, while toasted hazelnuts add a crunchy edge and truffles a hint of sophistication. At Fields, your tastebuds are taken on a whirlwind tour in keeping with the seasons as the chef’s fascinating jus constantly surprise and impress. René Mathieu loves cooking and his passion for food is entirely infectious.

1 Star • Modern Cuisine. An open kitchen framed by a green marble counter occupies the centre of this stylishly appointed, street corner edifice. The counter seats are particularly popular, but there is also a friendly communal table available. It is a pleasure to admire Clovis Degrave and his team, who are more than happy to chat and share with diners. We recommend the several course set menu that blends creativity with Japanese serenity.The chef avows a weakness for exceptional ingredients, whose quality he underscores thanks to amusing textures and big-boned sauces. For example, he may gently sear a slice of Balfego tuna belly on the binchotan, adding a vibrant mix of brown rice and grated wasabi. Or how about a ravioli stuffed with egg yolk and coated in a light, smoky emulsion and grated white truffle?Clovis Degrave has a knack for combining high-flying technique with gutsy flavours, with special mention for his fruity fermented concoctions and painstakingly crafted sauces. His set menu is both impeccably balanced whilst addictively intriguing.

1 Star • Classic French. Fans of Gallic fare adore Guillou Campagne. This family-run restaurant was for many years in the hands of Pierrick Guillou and the chefs he trained continue to pay tribute to his legacy on a daily basis. Lysianne and Katell, his widow and daughter, also continue to uphold the family tradition of hospitality in this old stone edifice flanked by an exquisite garden terrace. Authenticity and intensity are the watchwords of Guillou Campagne, so you can expect lashings of cream and butter and ingredients such as foie gras and scallops. The focus is primarily on wholesome, hearty flavours, rather than on fancy or fussy plating. Examples include a hunger-obliterating meat pie of pork, veal and foie gras, smothered in a hearty périgourdine sauce flanked by a green salad tossed in a divine dressing. Guillou Campagne pays tribute to recipes of yesteryear and its extensive line-up of dishes reads like a culinary encyclopaedia.

1 Star • French, Seasonal Cuisine. Camille Tardif and Julien Lucas’ knock-out villa is a genuine ode to top-drawer Gallic ingredients. Only the best produce, like Brittany lobster and Provence asparagus, gets onto the table. Chef Lucas learnt the ropes in top French restaurants, notably with Joël Robuchon, as you will quickly taste in his high-flying repertory. His steadfast commitment to sustainable development and his love of Luxemburg produce demonstrate how in tune with his era he is. His delicate craftsmanship and flawless technique can be appreciated in dishes like hare à la royale crafted to textbook perfection: strong gamey meat in a rich sauce with a hint of chocolate and a subtle salad. Julien Lucas exalts the intense flavours of pedigree Gallic cuisine with a scattering of contemporary details, such as fruity citrus notes for added freshness and depth. For example, he may cook green asparagus in a stock of tonka beans for extra acidity, then adding slices of fermented asparagus and a foamy mousse of hop beer. The elegant, yet quirky interior, strewn with globetrotting souvenirs and flanked by a lovely cliffside terrace, is the epitome of stylish. The seasoned couple clearly knows how to pamper discerning foodies.

1 Star • Italian. Gracious Simonetta and veteran chef Ilario Mosconi have been adding an exuberant note to Luxembourg’s fine dining scene since 1986. Originally from Lombardy, the couple welcomes you into a handsome townhouse steeped in swish elegance and boasting a terrace by the River Alzette. The secret of their success no doubt lies in their overriding desire to please their guests. In true Italian tradition, the cuisine is founded on first-class ingredients and everything is made from scratch in a pared back culinary ethos. Rather than a glut of ingredients, each subtle dish sings an ode to the south courtesy of clever new spins that appeal. The chef may flank marinated sardines with al dente linguine, dressed in olive oil and confit lemon with a sprinkling of fresh parsley and lemon zest. There is something to suit everyone on the seemingly endless à la carte menu. The house-made pasta is to die for. Mosconi rolls out big-boned flavours and wholehearted enthusiasm, all of which with characteristic Italian pizazz.

1 Star • Japanese. Ryôdô embodies Japan’s legendary respectful lifestyle in the heart of Luxemburg’s suburbs. The luminous interior and light wooden furnishings are suitably minimalist and the food is exquisitely served by women attired in kimonos who have a knack for setting you at your ease. It is well worth savouring this fervent admiration of tradition. The lunchtime score is either à la carte or a choice of kaiseki and bento menus, while in the evening, you can choose between Sushi, Vegan or Tasting menus. Chef Ryôdô Kajiwara delicately expresses the full gamut of Japanese subtlety, calling upon the pure-bred depth of outstanding produce, such as A5 wagyu and wild seabass, underscored by marinades and sauces. You will be surprised by a fillet of seabream cooked slowly in sake for a sweet-sour result that is paired with a subtle sauce of razor clams and mussels. You can also expect truly exceptional sushis, like a temaki of Otoro tuna, caviar and crunchy nori. An opportunity to taste the chef’s devotion and mastery of Japanese cuisine is a thrilling experience, which is further enhanced by the first-class sake list (we fell in love with the Junmai sakes).

1 Star • Italian. This award-winning Macao outpost offers the same exquisite fine-dining experience as its Hong Kong flagship. A single set tasting menu focuses on Sicilian cuisine – the appetisers awaken the tastebuds with ingenious food combinations, the hand-rolled pasta is simply divine and the hazelnut soufflé with a runny centre an exquisite surprise. Caring service befits the quality of the food.

1 Star • Innovative. Aji is helmed by a young Singaporean chef who fusions French flair with first-rate Japanese produce and Asian flavours. To wit, crispy skinned shima aji is served with sauces made from matcha green tea and 20-year-old dried tangerine peel. The counter is for diners who opt for the tasting menu that relates the chef’s memories. It can be creatively paired with red, white and yellow wines alongside sake and hard liquor.

1 Star • Italian. This family-owned haute cuisine brand from the Amalfi Coast opened this outpost in Macau to celebrate Italian home-style cooking. Versace’s signature glammed up, glitzy design provides the perfect foil to the equally decadent score. The kitchen pays homage to southern Italian food with vibrant flavours, courtesy of fresh produce from the family's own organic farm – try their handmade tagliolini with parmigiano reggiano and white truffle.

1 Star • Sichuan. The room is aptly decorated with glass murals depicting a Sichuan landscape in ink painting style. The experienced head chef leads a team of Sichuan natives who roll out a diverse range of taste profiles featuring Sichuan spices. Their fried giant white shrimp with chillies pickled in-house boasts bouncy flesh and savoury umami thanks to the fermentation process. The perfumed oil used in Sichuan boiled dishes strikes a balance between numbing heat and aromas.

1 Star • Cantonese. If you’re looking to impress, you can’t fail with this Cantonese restaurant atop a skyscraping hotel. The stunningly ornate room is supremely comfortable, as are the private rooms that can be joined into one big one. Chef Ho has years of experience and his tasty creations boast a modern aesthetic, a match for the sumptuous surroundings. Try their double-boiled soups, honey-glazed Iberico char siu, and Australian veal with ginger and scallion.

1 Star • Japanese. Mizumi features three zones devoted respectively to tempura, teppanyaki and sushi, each with two set menus. Those seated in the main dining room adorned by a koi centerpiece can order anything from the à la carte menu. Chef Hironori Maeda ensures that everything is crafted with utmost care. Try the juicy, tender Kagoshima Wagyu tenderloin deftly grilled on a teppan, with sea salt, wasabi, black pepper, and onion gravy on the side.

1 Star • Cantonese. The room is the epitome of lavish maximalism and one wall is covered in a 35-metre-long Suzhou silk embroidery with a chrysanthemum theme. On the menu, ingredients from around the world are used to craft refined Cantonese dishes, including ancient, labour-intensive recipes. Steamed crab claw on egg custard with lobster bisque uses 2-kg of crustaceans from the Philippines. In the colder months, their snake soup warms the heart and soul.

1 Star • Cantonese. No expense was spared in fitting out this upscale restaurant, whose recurring dragon motif and stunning floral chandelier in the foyer are the epitome of lavish. The menu is equally elegant and rich in flavour: the squab two ways is a must – the crispy skin deep-fried bird showcases the precision of Cantonese cooking while the version steeped in Chaozhou spiced marinade oozes savoury depth. The tea counter boasts over 50 premium teas.

1 Star • Sushi. Formerly Shinji by Kanesaka that shut its doors amid COVID-19, the upmarket omakase Japanese restaurant has been reincarnated as Sushi Kinetsu. Regulars can rest easy that their sushi are made the same way as before by the same kitchen team. Fish is flown in from Japan three times a week. The rice from Yamagata is cooked in spring water from Kagoshima before being dressed in a light-tasting vinegar. Two menus available; booking essential.

1 Star • Sushi. The first overseas outpost of the legendary Hokkaido establishment, Sushi Miyakawa is open for dinner only with an omakase menu comprised of 10 Edomae-style sushi, appetisers, miso soup and dessert items. Three types of rice from Hokkaido and Akita prefectures are dressed in a blend of three red vinegars and are perfectly paired with the freshest seasonal catch, mostly from Hokkaido. With only 10 counter seats and one room, reservations are recommended.

1 Star • Cantonese. In Chinese culture, cranes symbolise nobility and wisdom, so it is no wonder that this popular restaurant uses the divine bird as a theme for its décor and tableware. The head chef expertly deploys traditional techniques that bring out the best in every ingredient. Lunchtime dim sum reveal exquisite craftsmanship and boundless creativity – try black swan pastry stuffed with roast goose, foie gras and yam bean that delivers layers of textures and flavours.

1 Star • Cantonese. This spacious and elegant yet intimate restaurant has a glass-clad wine cellar at its centre. The chef champions a cooking style with reduced amounts of seasoning so as to allow the true flavours of the first-rate ingredients to shine through. Cantonese classics such as succulent honey-glazed char siu with the perfect ratio of fat to lean meat sit alongside novel creations that meld various culinary influences. The dim sum lunch is also a delight.

1 Star • Japanese. Just like its namesake in Hong Kong, Zuicho specialises in kappo cuisine. With an illustrious career spanning over 30 years, chef Kinomoto rolls out three omakase menus that show attention to detail, meticulous care and exceptional skill. All the ingredients are flown in from Japan, like Hokkaido bafun uni and tuna belly in the hand roll, as well as Satsuma A5 Wagyu from Kagoshima – the tenderloin is deep-fried and sirloin is used in sukiyaki.

1 Star • Malaysian, Contemporary. Informed by stints in Japan and France and paying homage to his culinary roots, Chef Low refashions European recipes with Japanese, French and Malaysian influences. His set menu takes diners on a culinary journey inspired by his personal history and memories. An array of cooking techniques is deployed to great effect, such as cooking in melted beeswax, dry aging, and searing in claypot. Elevate the experience with local rice wine and sake pairings.

1 Star • European Contemporary. Inside a bus depot-turned art space sits this distressed building clad in corrugated metal panels. However, the interior is miles apart from the exterior, boasting a modern and sleek look. The menu changes monthly and showcases sophisticated European fare with subtle local twists. Every item served has been well thought out – the homemade sourdough with tomato butter is always a highlight. Even the palate cleanser surprises in pleasant ways.

1 Star • Peranakan. Memorabilia in show windows and a 60s soundtrack exude the charm of a bygone era. Chef Gaik Lean has been guarding her secret recipes for decades and she makes no compromises in terms of food quality. Many items are made from scratch, including her heavenly pie tee and gulai tumis that uses over eight ingredients in the curry paste, such as fresh saffron. Also try nasi ulam, an old-time recipe.

1 Star • Malaysian, Contemporary. The theatrical dining room is quite stunning, and the chef adds drama to local favourites with modern techniques and meticulous plating. His "Tour of Malaysia" menu celebrates the breadth and depth of the country's culinary heritage – even more enjoyable with cocktail and wine pairings. Consider ordering the add-on abalone Lawas rice – creamy Sarawakian heirloom rice topped with abalone cubes, briny caviar and a dash of kaffir lime oil.

1 Star • Thai contemporary. Tucked inside an office building, this upmarket restaurant serves Thai dishes rooted in tradition but with creative twists and stylish plating. Chef Noom, who also owns Chim by Siam Wisdom, in Bangkok, devises two multicourse tasting menus that change every season. Quality ingredients from Japan are used in conjunction with local spices, fruit and vegetables. The Lost Recipe is a 200-year-old variation of tom yum with nicely balanced flavours.

1 Star • French Contemporary. Divided into bars and dining rooms, the three-story restaurant also sports a Louis XIII-themed private room. Diners can choose from the Omakase menu, seasonal menus and vegetarian options. Dishes range from modern classics, such as French roast chicken and freshly made pasta, to novel creations, all of which underscored by solid skills and quality international produce. Don’t miss the cheese trolley with 20 choices.

1 Star • Innovative. Perched atop a skyscraper, the restaurant affords panoramic vistas of KL's skyline. Chef Sidney Schutte hails from the southern shores of the Netherlands. His menu is a delectable amalgam of French techniques, Nordic sensibility and Asian twists; seafood and vegetables are his strong suits. His dessert is the final bow, imparting depth and sweetness. With a menu spanning 3 hours, it's the perfect setup for a date.

1 Star • Malaysian, Contemporary. Self-taught Chef Chong uses Malaysian produce to imbue his French-leaning 11-course tasting menu with local colour and flavour. His lobster bisque is made with smoky Tahal oil based on asam laksa; his beurre blanc incorporates a creamy curry with turmeric and coconut milk à la masak lemak. Equally inspiring, his curated tea pairings complement the food by flavour bridging. Ask the chef for the tea tasting notes.

1 Star • Modern Cuisine, Mediterranean Cuisine. De Mondion delivers a stylish dining experience that fully matches the magnificent, fortified city of Mdina in which it is set. The gourmet restaurant occupies the top floor of the charming Xara Palace hotel, a 16C edifice. The indoor dining room is intimate and elegantly appointed, with lush carpets that lend it a soft, refined vibe, while the outdoor terrace commands a breathtaking view stretching over the island’s eastern side all the way to the coast. Chef Clint Grech and his team add a modern, light twist to Mediterranean fare, accented by a few French influences. An example: the tarte tropézienne paired with zabaglione at the end of the meal is particularly noteworthy. Technique is used thoughtfully, in a bid to achieve culinary harmony and balance. We particularly enjoyed the sea bass, with perfectly seared skin, flanked by pomelo, mushrooms, and an intense gutsy jus. In addition to swish, spot-on service, the restaurant is also proud of its savvily curated, well-stocked international wine cellar.

1 Star • Mediterranean Cuisine, Contemporary. Tucked away in one of Sliema’s quiet side streets, this small restaurant has become something of a beacon for fine dining in Malta. The kitchen is led by talented young chef Hiram Cassar, a former sous chef with valuable international experience under his belt. The menu is concise and well-structured, featuring creative dishes that aim for balance and elegance and composed around a small number of cherry-picked ingredients. Stand-out dishes include a house-made agnolotti pecorino with delica pumpkin, pine nuts and mostarda di Cremona, as well as seabass escalope with leeks, preserved lemon, capers and kombu seaweed, but it is worth bearing in mind that respect for the seasons is the backbone of this establishment. Seamless, attentive service and an excellent wine list, featuring over 700 labels and numerous tasting options by the glass, including premium vintages, add the final flourish to this premium dining experience.

1 Star • Modern Cuisine, Creative. The lavish rooftop restaurant on the eleventh floor of the 1926 Le Soleil Hotel draws inspiration from the carriages of the Orient Express, creating an atmosphere that is both glamorous and steeped in history. In the warmer months, guests can also enjoy a panoramic terrace overlooking the city. In the open kitchen, chefs Andrew Borg and David Tanti craft a concise yet compelling selection of dishes, blending creativity with an international flair. While the menu may appear limited, the quality is anything but. Among the most popular dishes are the cured scallops with kombu, fennel and fresh yuzu, as well as the veal sweetbreads with beetroot, lobster XO and green pepper sauce. The dessert offering features just one option, but it unfolds into two or three indulgent, beautifully executed small portions – including a whisky zabaglione with butter-soaked brioche for dipping that is truly irresistible.

1 Star • Modern Cuisine, Mediterranean Cuisine. In 2017, chef Jonathan Brincat transformed a centuries-old house into a restaurant, naming it after his own nickname: Noni. A small staircase takes you down to the main dining room, set beneath a stone barrel-vaulted ceiling. Guests can choose between a full tasting menu or a shorter version. Either way, the experience offers a vivid, personal journey through the flavours of Malta: seasonal, mostly local ingredients, flanked by a menu map that pinpoints the locations of their suppliers, and traditional dishes reworked with a creative, contemporary slant. A standout example is their modern take on the classic Maltese fish soup, aljotta. The catch of the day is cooked separately, skin-on, then placed on a rich tomato and herb cream. At the table, the attentive staff pours the aromatic soup around the fish (generously seasoned with garlic, naturally), while a side bowl holds slightly spicy rice with pieces of puffed fish. Connoisseurs will appreciate the “Cellar” section, devoted to vintage whites and reds.

1 Star • Creative, Contemporary. Overlooking Balluta Bay, Rosamì occupies a beautiful Maltese-style villa, whose first floor, pleasantly sheltered from the street below, houses a classic, stylish restaurant, with a distinctly romantic edge. The cuisine, now helmed by a youthful yet highly experienced Italian chef, showcases dishes with an international twang presented in two surprise tasting menus: one six course and the other eight, both flanked by a selection of appetisers and local cheeses from small producers - a delightful way to experience Malta’s artisanal excellence. The service is highly professional, courtesy of staff whose in-depth knowledge enables them to explain each dish with confidence. The wine list features vintages from around the world alongside local wines and an excellent selection available by the glass.

1 Star • Modern Cuisine, Creative. Housed within the stylish Rosselli Hotel, on one of Valletta’s most elegant streets, Under Grain welcomes guests into a setting as sophisticated as its cuisine. The restaurant occupies the building’s historic lower level, where diners pass by the kitchen before entering a dining room crowned by a vaulted stone ceiling. Inspired by the tailor shops that once lined Merchant Street, the concept is woven throughout, from sewing-pattern menus to displays of garments, and even the pincushion used to present the bill. The offering is fully à la carte, with the option for guests to create their own tasting menu, reflecting the chef’s distinctly creative approach. At times, he ventures into bold, unexpected combinations – as in one of his signature dishes pairing mussels with sweet Gorgonzola and passion fruit – while at others he embraces more classic flavours. Even the bread course is memorable, evoking the chef’s childhood snacks. The wine list is thoughtfully curated and rich in gems from around the world, with a particular focus on Italy and France, alongside an excellent by-the-glass selection.

1 Star • Mexican, Contemporary. Many restaurants claim to be transporting, but how many deliver on the promise? Animalón certainly does. In season, this spot shines with an al fresco dining space under a centuries-old oak tree (during colder months, they move to a pop-up space). It's the very definition of tranquility, yet with owner Javier Plascencia at the helm, it's equally thrilling.The contemporary Mexican cuisine pulls influences from all over the country. The kitchen's vision is apparent in dishes like beer-braised barbacoa wrapped in a banana leaf, steamed and smoked in a pig's bladder, then served tableside for a dramatic presentation. Meanwhile, a tableside pour of tomato broth infused with chocolate clams is equal parts sweet, savory, and gently spicy.

1 Star • Mexican. Located in the bougainvillea-strewn Grand Velas hotel, this plush oceanfront restaurant is sophisticated, amplified by the resort-formal dress code. The terrace is a nice spot for bites and cocktails, and a few choice tables overlook a koi pond.Two multicourse tasting menus are threaded with global elements and inspirations, and this is a kitchen unafraid of taking risks, especially when it comes to flavor combinations. Start with small plates like a bluefin tuna tart with uni, ginger and lemon. Depending on which menu is selected, diners may encounter entrees like triple-seared angus beef or spiny lobster with a basil sauce.

1 Star • Creative, Mexican. Once inside the opulence of the Grand Velas resort, guests are treated to an indulgent, immersive experience encompassing stunning ocean views, assiduous service, and, of course, singular cuisine. As its name indicates, the cooking here is driven by the creative vision of Chef Nahúm Velasco, who delivers a sophisticated tasting menu that emphasizes novel combinations and compelling textures. A meal might progress from spider crab paired with silky jackfruit, to smoked bacon with tuna, or perhaps a foam of Jerusalem artichoke with huitlacoche and mushrooms. The menu changes regularly with ample originality, surprise, and culinary artistry. A wine pairing celebrating boutique growers in Mexico is a worthy and enlightening splurge.

1 Star (Green Star) • Seafood, Mexican. This rustic-chic collaboration from the people behind Deckman’s and the winery Casa de Piedra brings together what both places do best: seafood and sparkling wine. The outdoor dining area is casual and inviting thanks to communal tables, café lights strung overhead and a jaunty instrumental playlist. Diners do not need to opt for the full tasting and instead should look to the compact a la carte menu. Sourcing pristine seafood, the kitchen excels with raw or otherwise light preparations in the form of aguachiles and ceviches. A tray (or two) of perfect oysters matched with a crisp and bubbly Blanc de Noir certainly gets the meal off on the right foot, followed by tender, sliced geoduck paired with beet aioli, ponzu and cucumber.

1 Star • Mexican, Fusion. Nestled on the Viñedos de la Reina property, Damiana is a dream setting. Under the canopy of several large trees, generously spaced tables amid thriving garden beds create an intimate, exclusive feel. The ever-friendly Chef Esteban Lluis celebrates the bounty of the region with a seasonal, multicourse tasting menu that regularly highlights pristine seafood in a creative, contemporary way. As beautiful as they look, dishes like grilled rockfish or seafood rice are equally compelling in taste. Looking to the land, local suckling pig served with mole, tortillas and fiery salsas was another recent stunner. In terms of beverage, wine pairings highlight excellent producers primarily from Mexico.

1 Star • Mexican, Contemporary. A pre-dinner cocktail at the moody 686 Bar upstairs is a smart way to start an evening in the capable hands of Chef Lucho Martinez. Named for his daughter Emilia, the intimate restaurant on the ground floor suits couples well, while the handsome kitchen takes a contemporary look at Mexican ingredients, many of which are seafood. Think grilled young corn served in a sauce made of coffee, browned butter and yuzu or a tostada bearing Veracruz-style fish stew topped with shaved avocado and caviar. The signature dessert celebrates all things mamey, arriving as a Swiss roll and frozen tartlet. Refined, bold flavors come through clearly in this cuisine.

1 Star • Mexican, Creative. The address may no longer be a secret, but reservations at this hot spot are closely guarded (and only available by direct messaging on Instagram). The covered rooftop setting is enhanced with bountiful greenery and a lovely, relaxed vibe.Chef Ana Dolores González and a young, talented team cook with plenty of personality and a solid foundation of strong technique and good ingredients. Styled like a tasting menu and portioned for two, these dishes are impressive. Items of note include the pescado del dia, which may be grilled cod set in a luscious green mole with crushed ripe plantain, fava beans, and pumpkin seeds. Staying on theme, the masa and plantain tamal de pescado is filled with chile red-tinted fish with a flavorful salsa macha.

1 Star • Mexican. With only four communal tables, no sign, and no menu, this cash-only, sidewalk operation in Roma Norte offers a surprising experience that prioritizes food over fuss. In place of typical creature comforts, find a bustling kitchen that cooks and cooks until diners tap out. It is anyone’s guess as to what’s coming but know that heirloom corn nixtamalized and ground in house serves as the foundation for many of the dishes. Tortillas, sopes, and huaraches alike are molded and griddled to order and then dressed in a dazzling variety of seasonal ingredients and sauces. Tableside salsas pack lightning bolts of heat and enliven every course. Be warned: Reservations are not accepted, and an on-site waitlist gets long in a hurry.

1 Star • Mexican, Contemporary. If you’re not staying at the Hotel Xcaret, be sure to devote extra time to arrive at this restaurant, as it involves some navigation. However, once you’ve found it, you’re in for a treat. The cuisine has a definite French bent, which is perhaps no surprise given Chef Carlos Gaytán’s training, but there is nonetheless a confident use of distinctly Mexican flavors and ingredients. This is cooking with a clear sense of identity and strong technique, and noteworthy for bold, creative flavor combinations. The mushroom beignet decorated with a frilly crisp of cauliflower in a creamy truffle and mint sauce is a standout, as is the seared filet mignon with crispy potato mille-feuille garnished with house-cured ikura. Even the palate cleanser, a rosemary ice cream set on pearls of honeydew and cantaloupe, is memorable. Choose the wine pairing to learn more about Mexican wines.

1 Star • Mexican, Creative. The three Rivera-Río brothers (Rodrigo, Daniel, and Patricio) combine their talents here, overseeing the culinary, pastry, and front-of-house efforts for this singular establishment. More than perhaps any other, this restaurant embodies the new face of Norteño cuisine, celebrating local ingredients and traditional dishes with a menu that is simultaneously inventive, playful, and bold. A sense of pride in local traditions and ingredients is apparent throughout their immersive tasting menu, whether it’s a suckling pig paired with a distinctive mole neolonés, or an exceptionally tender, reimagined take on cabrito, paired with plum and foie gras. Cocktail pairings, whether with or without alcohol, are both thoughtful and memorable.

1 Star • Contemporary, Mexican. Harbored in a striking space inside the Hotel Xcaret Arte, Le Chique practically exudes charm. The lovely setting is matched by polished service, and gorgeous presentations are distinguished by theatrical flourishes. Taken as a whole, an atmosphere of special occasion pervades the experience. The tasting menu spans Mexico's regions, showing a clear sense of style and personality while consistently impressing with creativity, excellent ingredients, strong technique and impactful flavors. A fruit and foie gras salad nestled in an orange or a huitlacoche-stuffed donut with poblano and epazote sauce are just a few of the first luxurious bites that begin the meal. A dazzling array of seafood arrives in style, followed by heartier compositions and a lengthy procession of sweets.

1 Star • Mexican, Traditional Cuisine. One could spend an entire afternoon or evening in the shaded, breezy courtyard of the young talent, Chef Thalía Barrios Garcia. Colorful and creative, she channels traditional Oaxacan recipes as well as memories from her hometown of San Mateo Yucutindoo. Local produce takes priority, evident in starters like grilled squash composed with a lush pipián blanco and spearmint. The tamales, which she learned from her grandmother, are peerless. A recent version was enriched with ricotta and enrobed in a duo of moles. Heartfelt, comforting cooking can further be found in delightful preparations like a fried quesadilla filled with the catch of day. A selection of ancestral beverages rounds out the experience.

1 Star (Green Star) • Mexican, Traditional Cuisine. This Oaxaca favorite can count 25 years of history to its name, but that’s not stopping them from forging ahead with their own ideas and sense of refinement. Set in a dazzling, open-air courtyard, the space buzzes as personable servers guide locals and visitors alike. Start with a terrine of vegetables dressed with avocado puree, featuring product from the operation's organic garden north of the city, before moving to the mole sampler, which is a masterclass in sauce work. Salsa borracha is another can’t-miss sauce that shines with tender pork ribs. The tortilla and cafe dessert is a clever play on a traditional local breakfast snack. The restaurant even makes its own mezcal, which is used in their finely made cocktails.

1 Star (Green Star) • Mexican, Contemporary. Open seasonally and set on the grounds of Lomita winery, Lunario is tucked inside a greenhouse-like building. It's a stunning first impression to walk along the winding path to discover this chic, modern space where an open kitchen draws attention and a few counter seats are available for those who enjoy a front-row seat. Chef Sheyla Alvarado presides over two multicourse tasting menus with a seasonal, contemporary and vegetable-forward focus, and many ingredients are sourced from their own farm. Her cooking is creative and bold, evidenced by dishes like the duo of Baja oysters juxtaposing sweet and spicy and the blue corn sope with a brilliant blend of carrot purée, smoked shrimp, and bright bougainvillea. Flan in chamomile vinegar with honey ice cream is an unexpected triumph.

1 Star • Fusion. Always buzzing, Masala y Maiz draws curious diners eager for a taste of this highly original cuisine. Chefs Norma Listman and Saqib Keval cook with a seamless style, effortlessly blending African, Indian, and Mexican cuisines. This is food that leaves a lasting impression, as in samosas tucked with suadero or potato with pepitas and topped with vibrant sauces. Superb prawns from Veracruz are grilled aggressively and come with melting butter infused with vanilla, while chilpachole, a red-hued seafood stew from Veracruz, is revamped with a tamal colado and softshell crab. The meal concludes on a strong note with a rich, fudgy chocolate tamal offset with fresh orange supremes, avocado mousse, and pistachio and rose powders.

1 Star • Mexican. While the bones of its industrial past are present, this chic Roma Norte restaurant's gorgeous space boasts white brick, tile, and soaring ceilings. It's breezy and beautiful—and you'll want to linger for hours. Chef Eduardo Garcia's French and globally influenced Mexican cuisine draws attention. Order à la carte or try their tasting menu that begins with a trio of snacks including a beet tartare tartlet topped with caviar; an infladita tucked with Comté cheese foam and caramelized onion, and a tempura-fried shiso leaf with kanpachi. From the abalone tostada with pepita sauce to the ceviche de pulpo with leche de tigre, these are creative and wildly flavorful dishes. Desserts lean savory, as in black truffle ice cream or flan topped with caviar.

1 Star (Green Star) • Contemporary. Set inside Casa Olivea hotel, this charming restaurant displays a confident simplicity and purity of flavor on a frequently changing seasonal menu. It wears its farm-to-table bona fides on its sleeve thanks to pristine produce that arrives daily from nearby acreage that is organically and sustainably tended. Guests select between multicourse vegetarian or seafood-forward menus, with a handful of à la carte offerings, and will find equal satisfaction in main dishes like their daily catch with a celeriac puree or grilled octopus atop mole blanco. Desserts, like caramelized plums with a purple basil sorbet or a squash-filled eclair with kohlrabi ice cream, are particularly intriguing.

1 Star • Contemporary, Mexican. After 25 years of operation, Chef Guillermo González Beristáin’s flagship remains a standard bearer for Monterrey’s fine dining scene, offering skillful cooking that combines Mexican cuisine with accents from Asia and France. The stylish space offers diners a choice between an ample à la carte offering and a tasting menu that best highlights the kitchen’s talents. Flavorful dishes, characterized by a sense of balance and astute seasoning, range from a sweet tamal of winter squash paired with crème fraîche and caviar, to a dish of crisp-skinned quail with foie gras mousseline, pistachios, and cherries. Desserts end the meal on an elegant note, like a Pavlova filled with raspberry compote and a sorbet of lychee and white tea.

1 Star • Creative, Mexican. Chef Elena Reygadas's Rosetta is a perennial favorite, packed with a crowd that comes here for creative cooking that is decidedly Mexican but is inflected with global influences. Dishes are designed for sharing, ideal for those who want to sample more of her ingenious creations like the cabbage tacos with two small rounds of Savoy cabbage, served warm with pistachio puree and romeritos. Blending interesting flavors and textures, this dish is a great play on expectations, and its different shades of green are visually arresting. A sweet potato tamal over toasted pumpkin seeds with a buttermilk sauce and salsa macha is equal parts sweet and savory. Thin slices of Manila mango accompanied by coconut cream and horchata ice cream makes for a lovely ending.

1 Star • Creative, Mexican. Sud 777 enjoys an enviable location in Mexico City's ritzy Pedregal neighborhood. The space is modern and sprawling, with lofted ceilings, dark wood, and earthy colors.Chef Edgar Núñez presides over a multicourse tasting menu as well as a large a la carte comprising starters like a crispy corn infladita tucked with succulent octopus in a green mole or a sophisticated potato salad with soft boiled eggs and anchovies. As for the dish that simply can't be missed? It's the suckling Pig finished with a pibil-style sauce as well as pineapple, served with house-made tortillas for creating your own tacos.

1 Star • Mexican. After more than half a century in business, this taqueria, with just enough room for a handful of diners to stand at its counter, has earned is place in Mexico City's taco pantheon. Its signature creation, the Gaonera taco features thinly sliced beef filet, seared to order and seasoned simply with salt and lime, cooked alongside fresh corn tortillas. A handful of other options, including chuleta (pork chop) and costilla (beef rib) are likewise worth considering, and a duo of excellent house-made salsas make for fine accompaniments.

1 Star • Creative, French Contemporary. This revamped farmhouse is the place to come for a lively dining experience in a vibrant and trendy setting. Upbeat music plays in the background, large chandeliers hang from the ceiling, modern art adorns the walls… This restaurant is brimming with atmosphere, yet also has a romantic side thanks to the subdued lighting and dark colour scheme. Working in an attractive open kitchen, André Gerrits's vibrant creativity befits the setting. His cuisine has verve and knows no boundaries. In his diverse creations, he gives pride of place to vegetables from his own garden, along with other gems of Dutch produce. From the amuse-bouche onwards, the chef reveals his love of global influences, while showing equal mastery of the classics. Take, for instance, perfectly medium-rare chateaubriand wrapped in spinach leaf and puff pastry, placed on a creamy mushroom purée and paired with carrot seasoned with fermented garlic cream, a wonderful chilli sauce and grated summer truffle. 't Amsterdammertje is all about bold flavours and fun – all delivered with remarkable expertise. Be sure to check out their delicatessen, Marché.

1 Star • Modern French. 't Ganzenest will forever be associated with Harry Visbeen, who held a MICHELIN star for many years. Today, Erik Tas is writing a new chapter of this beautiful story. He has cultivated the authentic allure of the building and revamped the restaurant with just the right dose of elegance. A glance at the menu reveals that chef Tas is a fan and connoisseur of top-quality produce such as turbot, veal sweetbreads and wagyu. He enhances these ingredients with the perfect garnishes and expertly done sauces with great depth of flavour. Take, for example, the wonderful cream sauce with chanterelles and the rich veal jus that elevates a fillet of turbot to new heights. He showcases strawberries, for instance, in a beautifully airy soufflé, but also subtly macerated with a ball of super creamy vanilla ice cream and in an elaborate creation with a strawberry coulis brightened with a dash of vinegar. Erik Tas is an astute chef who knows how to get the best out of his ingredients, and understands that less is more. The produce is clearly the star of the show here – the enthusiasm with which the waitstaff present the wines and cheeses is infectious.

1 Star • Modern Cuisine, Modern French. 't Lansink is a warm and welcoming haven for food lovers. Established in 1916, this characterful house is located in the heart of the historical Tuindorp neighbourhood with its romantic gardens. The dedicated front-of-house team makes it its mission to pamper you. A friendly chat, expert wine recommendations, or an explanation of their fantastic cocktails? They are here for you, serving up the delicious creations of the enterprising Lars van Galen with real pride. He puts the spotlight on local ingredients such as Twente asparagus and game from the region, adding carefully considered garnishes and deeply flavoured sauces that showcase his culinary talent. Think pan-fried cod served beautifully translucent with aromatic oxtail, fried capers and a beurre blanc with capers for some added kick. At 't Lansink, the main ingredient is allowed to shine in visually appealing dishes. Why not enhance your culinary experience by booking yourself in for a thrilling spectacle at the chef's table or booking an overnight stay?

1 Star • Modern French, Classic French. Striking contemporary art adorns the walls inside this historical property dating back to 1863 – at 't Raedthuys, art and dining go hand in hand. The modern decor beautifully preserves the building's authentic character. A window to the kitchen allows you to see the chefs and their team at work. On sunny days, the terrace at the front is the perfect spot for a romantic dinner for two. Prepare to be delighted as hostess Anouska Lamers and sommelier Karina van der Kolk introduce you to their unique collection of imported wines, which pair beautifully with the culinary creations of Tom Lamers and Hans den Engelsen. These chefs are traditionalists, who excel at classic dishes such as tournedos Rossini. They have a masterful ability to cook a leg of Dutch lamb to perfection, ensuring it is juicy and seasoned just right. However, they also have a modern edge, delighting diners with artistic plating and surprising textures. Think savoury crème brûlée or Jerusalem artichoke – as chips, as a cream, raw and pickled – with smoked eel. You should definitely sample something from the cheese trolley, which boasts around 30 cheeses. No doubt about it: the real artists are in the kitchen!

1 Star • Modern French. A potted history of the location that now houses Alma: It was once home to De Swaen, the restaurant where renowned chef Cas Spijkers, was awarded one and then two MICHELIN stars. Today, Wouter van Laarhoven is upholding the establishment tradition of excellence. You enter through the vibrant Alma Bodega on the ground floor to reach the fine dining restaurant on the first floor. This stylish, refined establishment that exudes modern sophistication is complemented by a magnificent terrace overlooking the Lind. Chef Van Laarhoven pours his soul (alma in Spanish) into each dish, combining inventiveness with technical skill. Authentic finesse lends a sense of coherence, while playful ideas and inspiration from his travels breathe life into the dishes. In Mexico, for example, he learnt to incorporate chicatana ants into beurre blanc, adding cocoa and umami nuances. He delights in playing with subtle citrus notes and the power of sauces, as demonstrated in his brunoise of delicate, buttery otoro with nori, sake-marinated watermelon, citrus gel and a rich dashi-based vinaigrette that provides an additional kick.

1 Star • Modern French. The decor at Amarone is elegant, luxurious and alluring, featuring a white 3D wall by the open kitchen and artistic nods to Japan. This is a fantastic restaurant where you will immediately feel comfortable. Hostess and sommelier Yoshiko adds to the experience with her appealing wine list and astute recommendations. In the kitchen, chef Jan van Dobben expresses his love for classic and Japanese cuisine, expertly combining ingredients such as Wagyu and umeboshi with top-notch local produce. For instance, he elevates hamachi with a sweet and sour vinaigrette made with rice vinegar. He also adds a delightful spiciness to his venison dish, with a patiently reduced jus infused with star anise. The chef's technical mastery and creative flair result in dishes that beautifully balance out contrasting flavours. He reimagines the classics, a feat requiring great talent.

1 Star • Modern Cuisine, Classic Cuisine. Apicius is the culinary triumph of chef Thorvald and host Gaylord de Winter. The brothers have consistently held at least one MICHELIN star every year since 2003. Good taste is in their DNA, and their expertise shines through in the tiniest details – from the perfectly chosen Burgundy to pair with a fish dish, to the velvety pistachio ice cream complementing an exotic dessert. Chef Thorvald has a true knack for the classics. Exceptional ingredients are the foundation of his cuisine. He keeps fish preparation simple and straightforward: he sears it skin-side down – just long enough – and elevates it with refined finishing touches and a sauce that adds depth. For example, succulent sea bass gets a touch of acidity from a foam made from house-made pickles. Appealing presentations add a fresh twist, too. In the dining space, you are surrounded by art and floral decorations that add an air of elegance to the setting. Ask for a table by the kitchen if you want to watch the chefs in action.

1 Star • Modern French, Seasonal Cuisine. Au Coin des Bons Enfants holds an important place in Maastricht's culinary history having received its first MICHELIN Star back in 1957. Driven by youthful energy, Timo Reichelt and sommelier Lino de Vrede are now writing a new chapter that pays all due respect to the past, maintaining the establishment's elegant and romantic ambience, including a fabulous secluded terrace. Chef Reichelt's cooking puts the produce centre stage. His style is rather classic, enhanced by his knack for drawing the very best out of quality ingredients and his talent for spectacular sauces. The deep flavour of a beurre blanc enriched with icewine, for example, perfectly ties together pan-seared North Sea turbot and a succulent cut of Livar pork. Or he pan-fries yearling venison the meat to a perfect medium-rare and finishes it with a glossy, rich sauce grand veneur and the sweet, vibrant tang of redcurrants. This is indulgent traditional fare prepared by a young chef with a sound grasp of flavours. The finesse of the dishes is accentuated by the wines. The sommelier delights in sharing his passion for Pinot Noir and wines from the Old World, which are also available by the glass.

1 Star • Modern Cuisine, Creative. Born and bred in Harderwijk, Yornie van Dijk has taken over the restaurant of his former boss Rik Jansma and made it his own. The interior combines specially commissioned drawings, exposed brick walls and high-end materials. This is a welcoming place with a youthful energy and an open kitchen that immediately draws the eye. Chef Van Dijk makes the nuances of contemporary cuisine his own, with a sure touch when it comes to balancing acidity and seasonings. It is clear that he is a proponent of Nordic Cuisine, a puristic cooking style onto which he puts his own spin. Vegetables and herbs sourced as locally as possible play a defining role. You don't have to teach this chef how to add depth to a beurre blanc with lemon thyme to elevate turbot. But he really showcases his refined touch with a tartlet layered with brunoise of green asparagus and courgette, topped with a julienne of celery, asparagus and a fantastic leek broth infused with hemp seeds, accompanied by al dente courgette, a green asparagus cream and potato croutons. Rest assured: Basiliek is as much a top destination for foodies as it ever was!

1 Star • Creative. Start by soaking up Beluga's atmosphere over an aperitif in the trendy lounge. The real adventure begins in the adjacent dining space, which boasts high ceilings, stylish design and views of the Maas River. Servais Tielman proves himself to be a connoisseur when it comes to ingredients, from luxury items such as caviar and truffle to vegetables grown in Limburg. He and his team have mastered the art of turning bright ideas into bold flavours. The creative chef enjoys experimenting with textures and culinary techniques from far-flung places. He understands perfectly how crisp acidity and sweet nuances can enhance each other. Langoustine is a case in point: seared briefly, coated in an apricot glaze, paired with an apricot purée, topped with a slice of Suprema de Cecina ham and served alongside a heavenly langoustine bisque seasoned with star anise and lemongrass. Chef Tielman's dishes come to life courtesy of beautiful presentations and masterful technique. A culinary declaration of love you won't quickly forget.

1 Star • Regional Cuisine, Modern Cuisine. As soon as you step into Bij Jef, you are struck by a sense of peace and space. The minimalist interior has been specifically designed as a setting in which guests can enjoy Texel's bounty of produce – the local suckling lamb is world famous and, needless to say, also a firm fixture here. But Jef Schuur draws much more from his surroundings. Salty herbs, crustaceans and shellfish… the list goes on. Chef Schuur puts his terroir first – be sure to take a look around the impressive vegetable garden behind the restaurant – and he showcases it elegantly in contemporary-style dishes. His innovative creations often feature invigorating sweet and sour nuances. This is a chef who likes to surprise. Sauces are key: think a rich lamb jus and herb-infused oil to pair with crispy slow-roasted lamb neck. The refreshing flavours of Texel are paired with some real gems from the world of wine, selected by maître d' Nadine, for example the delicate Madeira Rainwater Reserva that brings out all the flavours of the subtle dessert based on blood orange. Divine! You'll also be hard pressed to resist the trolley of pastries to go with your coffee. And as a cosy finale to this wonderful experience, you should definitely consider booking one of the designer guestrooms.

1 Star • Classic Cuisine. In this cosy bistro, you could easily fancy yourself in Paris instead of Utrechtsestraat in the heart of Amsterdam. The large oyster bar, the walls adorned with the menus of legendary French brasseries, the vintage crockery on the tables and the lovely seats at the counter (our favourite spot) – here, the reverence for the past is clear. Richard van Oostenbrugge and Thomas Groot give traditional fish recipes a fresh but down-to-earth twist with a sure hand. They are once again making their mark here with no-nonsense dishes that you can savour every day of the week – including at lunchtime! Start, for example, with the rich bisque featuring a fine brunoise of salted lemon that adds just the right level of sharpness. You could follow that up with turbot roasted on the bone with zolderspek (aged smoky bacon), or a more elaborate dish of butter-fried monkfish topped with foie gras, served with a duck liver sauce infused with dashi and umeboshi, along with a subtly sweet pear cream and deep-fried kale. This is next-level fish cuisine. Old school. Original. And à la carte!

1 Star (Green Star) • Modern Cuisine, Vegetarian. Luc Kusters ranks among the founding figures of Dutch Cuisine. Working with local producers, respecting the micro-seasons and placing vegetables and fruit at the fore, the experienced chef was an early proponent of an ecologically responsible approach. His move to Rembrandtpark strengthens that vision, which resonates in every detail. The cosy decor incorporates modern design, and you can see the chef's own produce growing all around the restaurant. Kusters's inventiveness as a chef is evident in both his striking plating and flavour combinations. His cuisine is light yet brimming with intensity; it is often plant-based, though he also works with Dutch Kamper lamb and North Sea pike-perch. Halibut, for example, is barbecued to perfection, with a translucent interior and a crisp crust, served with a charred pointed cabbage jus and a concentrated beef broth, and finished with crisp cabbage leaves, seaweed flakes and crunchy kelp. For the two set menus – "Pure Plant" and "Dutch Menu" – the versatility and nuances he draws out of treasures from Dutch soil is uncommonly captivating. The way chef Kusters turns "simplicity" into memorable cuisine is truly remarkable.

1 Star • Modern Cuisine, International. Bougainville is Hotel TwentySeven's upscale restaurant. Warm fabrics, luxurious design and bronze tones come together in a setting that is intimate and romantic. The contrast with the features of this historical building is indeed something to behold, and the magnificent view of Dam Square is equally remarkable. Tim Golsteijn's cuisine is in keeping with the sophisticated surroundings. He marries flavours from East and West with a creativity all his own. For this chef, technical skill and culinary instinct go hand in hand. He effortlessly balances the intensity of ingredients such as Thai green curry and za'atar with delicate French aromas. Chef Golsteijn does not shy away from daring combinations, but always ensures that the flavours enhance each other. For instance, he bastes succulent premium-grade turbot with a béchamel made with an intense fish fumet and cauliflower. A subtly sweet black garlic cream, plump morels stuffed with Jerusalem artichoke purée and a floral white wine sauce add extra layers of nuance to this flavour-packed dish. Every meal at Bougainville is a fascinating journey of discovery. And it is made all the more exciting by the sommelier's amazing cellar.

1 Star • Regional Cuisine, Modern Cuisine. Many restaurants may claim to have the kind of atmosphere in which diners feel at home, but here it really is the case. This place is located on the charming Nieuwe Markt and has a terrace that overlooks the square. Inside, driftwood and drying herbs hang from the ceiling, and the large wine wall gives the contemporary decor individuality. This is a cosy setting, and diners clearly come to have a good time. Jonnie and Thérèse Boer have built up a kitchen team that loves working with produce from Zwolle, often cooks on the wood fire and manages to create dishes that are original but not overly complex. Our inspectors were bowled over by a combination of wonderfully crispy veal sweetbreads with a subtly sweet glaze, both raw and deep-fried shrimps, crunchy vegetable accoutrements and an exquisite peanut sauce that elevated the entire dish, enhancing the complex flavour nuances. At Brass Boer Thuis, the chefs are not afraid to use bold flavours, but they always manage to strike the right balance. As a result, the extensive menu is full of mouthwatering options. Who says fine dining can't be a relaxed affair?

1 Star • Creative French. Calla, both a Mexican flower and the Greek word for "beauty", perfectly captures the serene feel of this elegant restaurant. In both the champagne lounge and the dining room, the decor is stylish, with decorative flowers adding a touch of warmth. Ronald van Roon puts great emphasis on vegetables in his dishes, picking up a fresh supply from Laantje Voorham vegetable garden every day. The meticulous chef likes to combine his harvest with other top-notch ingredients that he prepares as simply as possible to let their natural flavours shine through. He is unwavering when it comes to his cooking methods and choice of produce; it is the garnishes that bring variety. When the vegetable garden is at its most productive, he celebrates that abundance, for example, with a signature dish. Our inspectors were delighted by the combination of confit yellow beetroot, crunchy peas, red meat radishes, various herbs from the garden and a wonderful leek oil-based hollandaise sauce to underscore this tribute to the season. Calla's promises a memorable dining experience that is both understated and sophisticated.

1 Star • Modern Cuisine, French Contemporary. The stately national monument that houses Central Park is quite a sight to behold. This magnificent palace with breathtaking views of the surrounding grounds is the perfect setting in which to enjoy sophisticated fine dining. Luxury is the name of the game here, but there's nothing stuffy about this place. The service staff are attentive, and the selection of wines and champagnes is really impressive. An overnight stay at the hotel is the perfect way to round off your experience. But first, take the chance to savour a finely crafted take on classic, coherent dishes. Traditional cooking techniques and intense sauces make for wonderfully crisp and vibrant culinary creations. Clever new twists produce surprising results. The earthy, sweet and sour nuances of beetroot combined with fresh blackberries, foie gras and a robust jus with sweet notes of sherry form the perfect accompaniment to duck cooked on the carcass. Grilled fillet of turbot is elevated by textures of carrot, mussels and a beautifully aromatic mussel nage. Come to Central Park for no-nonsense cuisine packed with subtle yet pronounced flavours.

1 Star • Modern Cuisine. Cheval Blanc is the epitome of a perennial favourite. Set in an elegant and inviting townhouse, this upscale restaurant is the perfect destination for food lovers. The team's enthusiasm is infectious. Maître d' and owner Ton Nelissen gives his diners a warm welcome and is always on hand to provide astute wine recommendations. Chef Huub van der Velden pulls out all the stops to ensure your dining experience is unforgettable. A top-quality main ingredient and some carefully considered garnishes: that's all it takes. For instance, he combines perfectly pan-seared scallops with al dente white asparagus, an unctuous rapini mash, sautéed morels and finely chopped shallots, finished with a vegetable jus, as well as a rich brown butter emulsion. The chef's cooking is all about simplicity and substance, with no frills. Cheval Blanc is a classic that has always kept up with the times.

1 Star • Modern French, Vegetarian. Ninety per cent vegetables and fruit, 10% meat (mostly game) and shellfish – that is the foundation on which chef Merijn van Berlo and his team build their dazzling tasting menus. This ecologically responsible vision extends to the glass, with a stylish range of organic and natural wines. Most of all, though, it is the chefs' creativity that shines – they know how to capture the essence of each season with remarkable flair.A grilled green asparagus cream, for example, is topped with pieces of asparagus poached in lapsang souchong tea, a fine julienne of raw white asparagus, a subtly spicy almond and horseradish ice cream, fresh green strawberries and, to finish, a vinaigrette of filtered gazpacho enriched with elderflower. This is what they call "spring on a plate"! This is cuisine with a clear identity: profound, vibrant and singular.Choux stands as an ambassador of nature's bounty. The lively atmosphere in this industrial-meets-vintage warehouse setting amplifies its appeal, cementing its place as a favourite among locals and food enthusiasts alike.

1 Star • French Contemporary. This terraced castle is full of character and historical charm. From the herringbone parquet flooring to the impressive chandeliers, this place is a classic restaurant at heart. The views over the Baroque gardens and the Jeker Valley are simply stunning! An aperitif or coffee in the historical Marl Caves is an experience in itself. With a feel for the zeitgeist, Robert Levels breathes new life into French classics. Vegetables are harvested from his own garden (an appealing vegetarian set menu is available), and the sauces are always outstanding. A masterpiece in its own right, his foie gras terrine is served with a compote that provides a refreshing sweetness, along with a rich veal jus vinaigrette. His jus made from seasonal vegetables lends depth to the crispy blade steak. Chef Levels tempers the intense flavours of classical cuisine with exciting exotic touches, giving vegetables the attention they deserve and focusing on palatability. A castle fairy tale par excellence!

1 Star • Creative, Seasonal Cuisine. Zeeland shows its cosmopolitan side at Codium. This colourful restaurant has a Scandinavian-Japanese zen aesthetic that reflects the understated exuberance of the cuisine. Codium (named after a type of seaweed) is committed to Zeeland's terroir, yet open-minded when it comes to fresh, creative ideas. Seafood from the Eastern Scheldt and the North Sea are, of course, staples of the menu. But Wouter Kik is just as fond of working with Zeeland lamb. For example, the chef grills turbot on the bone, poaches it in olive oil and presents it encircled by a jus based on a full-bodied fish fumet with the lively touch of Worcestershire sauce and parsley oil. The fish is also topped with flesh from the side of turbot and grilled razor clams. A virgin Bloody Mary, harmonising beautifully with the dish's spice and zest, is served alongside. The cuisine is often characterised by salty flavours, acidity and spice, but the chef's creativity makes for new impressions every time. Special mention also for the unique wine pairings, which add even more depth and intensity to each plate.

1 Star • Creative, Farm to table. George Kataras is a chef with a style all of his own. He creatively combines smoky nuances from the grill and barbecue, vibrant fermented flavours and a distinctive Nordic-style subtlety. Three to four elements are all he needs to create surprising dishes. Think succulent barbecued dry-aged sea bass topped with powdered Sichuan pepper, bergamot zest and a rich sauce based on fermented asparagus and the fish's bones. The chef demonstrates that finesse does not necessitate luxury ingredients with his fabulous combination of smoked broccoli and anchovies, capers, fermented onion and various leaves to add bite and brightness. That's the power of simplicity!The set menu – opt for a short or long version – is an immersive experience complemented by outstanding pairings courtesy of a sommelier with a penchant for natural wines. The vintage feel of the setting carries through to the listening bar in the cellar – enjoy a cocktail and some light bites as the DJ provides the musical backdrop. Come to CUE to unwind and experience a real festival of flavours.

1 Star • Classic French. Margo Reuten is a trailblazer in the Dutch culinary world. She has held at least one MICHELIN Star since 1999 and is the only female chef with this accolade in the Guide. Time and again, she impresses with her keen eye for detail, generosity and choice of ingredients, which she works meticulously, drawing on a wealth of technical expertise. The beautiful presentation of the dishes instantly makes your mouth water. Her cooking style is contemporary but also embraces classic sauces. Her experience is beyond question, yet she continually pushes herself to explore new techniques with which she keeps diners on their toes. For example, she pairs North Sea turbot with a watercress-infused vinaigrette made with a mild vinegar and serves it alongside succulent lobster tempura and a curry mayonnaise. Bold flavours guaranteed! The glass-fronted kitchen allows you to watch the chef at work from the modern dining space. Fascinating wine recommendations come courtesy of host and sommelier Petro Kools. Da Vinci – pure excellence.

1 Star • Creative. With its neon lights, bold graphics, street art and night-club atmosphere, Daalder makes a striking impression. In this hip spot, Dennis Huwaë says he can really do his thing. Renowned for his creative yet unpretentious cooking, he continues in this vein with conviction. His strong personality resonates in every detail. You can even watch the chef and his team in action on an actual "cooking stage". Chef Huwaë draws on his Indonesian roots and other Asian influences to add pep to his inventive creations, and he is certainly not averse to contrasting flavours, although at times he also reveals a classic touch. Langoustine, for example, is briefly seared and served with a silky cauliflower cream, yuzu and miso gels, as well as foamy kefir and bisque sauces. Subtle, intense, explosive – this is Dennis Huwaë through and through. Meticulous but generous, he is always in pursuit of variety and the element of surprise. Daalder is, above all, a place where fun takes centre stage.

1 Star • Modern French. Is that a deer or hare bounding across the sweeping fields that surround this country manor? Very possibly! A meal at De Bloemenbeek always comes with a side of serene natural beauty. Be sure to take the aperitif in the warm and inviting lounge before moving through to the stylish restaurant area, where a dark carpet, glinting chandeliers and open fireplace set the stage for a cosy fine dining experience. Game hunted in the Twente region, vegetables from local farmers and Far Eastern flavours are artfully brought together by master chef Michel van Riswijk and head chef Vincent Goris. Expect classically indulgent robust sauces and exquisite creams. The best of the Twente terroir meets expertise and the occasional creative flourish in dishes that leave a lasting impression. Succulent pan-fried pike-perch with wonderfully crispy skin is, for example, accompanied by finely chopped white cabbage stewed in vanilla butter, as well as a warm, umami-rich vinaigrette with capers and smoked eel, plus crispy Bentheim Black Pied pork belly. The generosity here is genuine!

1 Star • Classic French, Creative French. De Gieser Wildeman is a cherished institution that has been given a new lease of life by Marco van der Wijngaard, who has taken it over from René Tichelaar and is forging his own path while respecting its past. Dining in this converted farmhouse with a thatched roof, stylish interior design and pleasing decorative details is still a cosy affair. From the conservatory overlooking the lovely garden, you can watch the brook gently babbling by. In this alluring setting, the chef brings together youthful dynamism and sophisticated flavours to the table.His meticulous cooking style is marked by contemporary versatility and lightness. The intense sauces with which he likes to finish his dishes tableside demonstrate his fondness for depth of character. Take, for instance, his cuttlefish roulade filled with a prawn farce and crowned with slivers of pata negra and marinated tomatoes. A prawn-head mousseline and gazpacho with oregano deliver the intensity the dish demands. The handsomely presented plates fully live up to expectations.Be sure to peruse the wine list and don't be shy about asking for recommendations – it will only make your meal even more enjoyable. One thing is certain: De Gieser Wildeman is ready for the future.

1 Star • Modern French, Modern Cuisine. Drive onto the sprawling estate, follow the driveway through the rolling countryside and admire the stately mansion that houses Landgoed Lauswolt hotel. What a first impression! Inside, the high ceilings, marble fireplace, large chandelier and period features are enchanting. The terrace affords fantastic views over the golf greens. Everything is perfect down to the last detail, and that goes for the food, too. Each ingredient receives meticulous attention, with sauces, creams and marinades elevating every dish. French influences meet local produce, often accompanied by surprising trimmings. Seb Smit delights in using seasonings from far-flung places to make his dishes sing. For instance, he pairs turbot fillet with sweet-and-sour marinated fennel, a silky mousseline enriched with briny seaweed, katsuobushi and a dashi finished with floral notes. The cheesecake-based dessert, with its delicate harmony of textures and exotic flavours, is simply irresistible. The sommelier meets this culinary whirlwind with a selection of perfectly matched gems. A top-flight dining experience awaits you here. Even at teatime, this luxurious hotel has plenty of surprises in store!

1 Star • Modern French, French Contemporary. Run by Richard van Oostenbrugge and Thomas Groot, the renowned duo behind Restaurant 212, this is a bistro of the old school. As you enter this charming, vintage-style space in the bustling Utrechtsestraat, you receive a warm welcome from the chefs, and delicious aromas waft towards you. You quickly get the feeling there are no obligations and yet anything is possible. The entire à la carte menu is a real treat for any foodie. The chef is not afraid to use less fashionable ingredients such as oxtail and pike-perch. The intensity of his no-nonsense dishes makes a convincing case for why these overlooked foodstuffs are deserving of more attention. Ratte potato purée is seasoned with herbs and smoked butter, and served with an intense beurre blanc, dried tuna foam and a generous quenelle of caviar. He is equally adept at pairing crisp veal sweetbreads with candied orange, tandoori carrots and an intense bisque sauce. At De Juwelier, they keep things straightforward yet still surprise you with traditional robust flavours, modern freshness and French finesse. Here you can enjoy a proper feast, just like in the old days – at unbeatable value for money!

1 Star (Green Star) • Organic. De Kas has grown steadily since it was established in 2001 and has now reached maturity. "From plant to plate" has always been the motto here, a vision of sustainability that seemed a tall order at the outset. But the team persevered and today are a standard-bearer of the MICHELIN Green Star. They grow about 300 varieties of vegetables, herbs and fruit both on site and in their larger field in the Beemster Polder. What is harvested in the morning from the imposing greenhouse will take pride of place on the plate a little later, in light, modern creations. Tip: make a beeline for the fabulous garden terrace. Wim de Beer and Jos Timmer are masters in the art of delicately balancing sweet and sour flavours. Subtle sauces highlight the creative vegetable dishes (sometimes with meat or fish). For example, a soft saffron cream elevates the smoky flavour of barbecued pointed cabbage, and the briny freshness of cockles is accentuated by a lime leaf emulsion. The wealth of natural produce that these chefs have at their disposal is a constant source of inspiration for their seemingly boundless creativity, and that is what foodies really revel in.

1 Star • Modern French, Creative. De Kromme Dissel represents a piece of Dutch culinary history, having retained a MICHELIN Star since 1971. It is set in a 17C Saxon farmhouse that has a charming rustic interior and crackling fireplace that exude timeless warmth. Maître d' Ronnie Brouwer and his team provide attentive service and expert wine recommendations; seasoned chef Tonny Berentsen breathes new life into classic cuisine with creative ideas. Drawing inspiration from his travels through Asia, he elevates a venison jus with five spices to tease extra nuance out of venison saddle. Another standout: succulent quail breast roulade filled with intensely flavoursome foie gras, accompanied by crispy pan-fried quail legs, textures of salsify and a rich and creamy truffle-infused quail sauce. The chef lets his ingredients shine, continuing De Kromme Dissel's proud heritage with his signature style. This perennial favourite continues to reinvent itself – much to the delight of many a foodie!

1 Star • Country cooking, Modern Cuisine. With the Eastern Scheldt and North Sea serving as primary suppliers, and De Zilte Hof vegetable garden across the street providing the chefs with vegetables, fruit and herbs, De Kromme Watergang takes full advantage of the bountiful ingredients Zeelandic Flanders has to offer. That ambassadorial role is also reflected in the respect they have for the produce, which is evident in their nose-to-tail approach. Open since 1993, this beloved restaurant now mostly sees Tom Vinke at the helm of the open kitchen, as he gradually takes over from his father, Edwin.Here, produce is king, elevated by the chef's carefully considered garnishes and spicy exotic seasonings. For instance, he poaches ling from bycatch in butter and barbecues it briefly. He then serves it up with a foamy jus with dill, crunchy peas and herbs from the garden. The bold briny favours of Zeeland are given a sophisticated twist and the occasional international touch.One final tip: Extend your stay by booking one of the lovely suites, and you will fall in love with the beautiful surroundings, just as the chefs have.

1 Star • Creative, Asian Influences. De Leuf is a really appealing family business run by hostess Sandra van de Bunt, her daughter Michelle, and son Robin, who is in charge in the kitchen. The trio's enthusiasm and dedication is extraordinary. The creative chef draws inspiration from his travels throughout Asia, without turning his back on the classic finesse for which this establishment is known. As soon as you enter, the team at the dining counter prepare a few appetisers for you. A combination of red shiso leaf ice cream, lukewarm rice and a sakura and black sesame seed coulis is a shining example of the intense Far Eastern flavours that are showcased here. Local produce and Asian seasonings complement each other beautifully. Sea bass marinated in miso, for instance, is accompanied by crispy flattened rice and a heavenly sauce based on shiitake and bonito flakes. This cuisine is technically accomplished, sophisticated and inspired. Chef Van de Bunt does not shy away from complexity. De Leuf's revamped decor combines regional materials with a Japanese zen feel. This half-timbered farmhouse (1769) is a paragon of contemporary class and character. Here, the Van de Bunt family propose a totally immersive experience.

1 Star • Farm to table, Modern French. Chef Michael Corpel and sommelier Frank de Haas are writing a new chapter in the illustrious story of De Moerbei. In 1996, this old farmhouse was transformed into a stylish restaurant exuding elegance. From its early days to the present day, the ambition of this place has remained unchanged: to delight guests with top-quality produce, be it wine or North Sea sole. Chef Corpel takes inspiration from techniques and ingredients from all over the world, while resolutely forging his own culinary path. His meticulously crafted dishes draw on local produce, enhanced here and there by exotic touches, to showcase his love for the North Sea and the intensity of classic sauces. Turbot fried in beurre noisette, for example, is given a lift by infusing the beurre blanc with dashi and incorporating drops of herb oil. Pieces of lobster tail and flash-grilled green asparagus round out the meal. At De Moerbei, the purity of the flavours takes centre stage, leaving a lasting impression on every diner.

1 Star • Modern Cuisine, French. De Nederlanden bears its name well. The decor, the charming service and the culinary style lend this former country hotel a quintessentially Dutch atmosphere. Combining historical charm with contemporary sleekness, this building has plenty of character. It feels like time is standing still as you enjoy an aperitif on a bench with views over the Vecht River and the drawbridge. Pure bliss! It is clear from the menu that chef Wilco Berends loves his terroir: When it comes to produce such as lamb, eel and cheese, rest assured that he will serve you the very best the region has to offer. Be sure to try his oyster dishes – a speciality and a great start to your meal! What follows is the result of a blend of classic expertise and contemporary, playful creativity. This chef has mastered the art of cooking Anjou pigeon to a perfect pink finish, gently confiting the legs and presenting the bird with a visually stunning selection of accompaniments including artichoke, mushrooms and foie gras. The desserts, too, are divine – the delicately sweet tarte Tatin with wonderfully silky vanilla ice cream creates an elegant interplay of hot and cold. For a truly unforgettable experience, be sure to book one of the romantic guestrooms.

1 Star • Modern Cuisine, Modern French. Nature takes centre stage at De Swarte Ruijter. Located on the Holterberg, this charming thatched house boasts stunning views of the nearby pine forest and seamlessly incorporates natural elements into its interior design. Erik de Mönnink draws inspiration from the beautiful surroundings, which fuel his creativity every day. His unconventional cuisine showcases locally sourced produce such as mushrooms, venison and nagelhout (air-dried veal). This chef knows how to captivate his diners, creating fascinating dishes featuring playful contrasts in texture. His daring combinations are sometimes quite astonishing. Think freshly caught North Sea crab encased in a jelly of the same crustacean and then deep-fried. Textures of mango and apple provide an exquisite sweetness. The dish is then finished with a rich, aromatic curry sauce. This chef is a master at balancing bold flavours and bright acidity. Your cordial hostess, Esther, will make you feel right at home as you savour this celebration of Salland's rich bounty.

1 Star • Modern French. Jilt Cazemier is certainly close to his suppliers: as you make your way to his restaurant, you will even spot the grazing lambs. A champion of local produce, he showcases its quality with consummate skill. When he prepares that locally raised lamb, he utilises the whole animal, from nose to tail. The depth of flavour of his main ingredient is enhanced by his intense sauces. His refined technique is evident in every dish, his playful garnishes providing refreshing contrasts. For example, he elevates lobster with a blend of salty herbs, a carrot puree with a bright orange flavour, a rich lobster bisque infused with coral, a zesty lemongrass emulsion, and a dashi-infused jus for a Far Eastern twist. This chef is constantly evolving, seeking new ways to express his culinary creativity. The attention to aesthetic detail extends to the dining space. The moment you arrive in the charming village of Zuidlaren, you will be won over by the elegance and homely feel of this historical Saxon farmhouse (1719 ). Nab a spot on the terrace overlooking the village green if you really want to experience the true essence of De Vlindertuin.

1 Star • Modern Cuisine, Mediterranean Cuisine. The magnificent view of the dunes and the North Sea are an integral part of your dining experience at Demain. On the second floor of Strandhotel Cadzand, clean lines and a harmonious blend of wood tones lend the restaurant area a warm and inviting feel. Romée and her team provide charming and attentive service; Dani Hoefnagels and his crew whisk you away on a culinary voyage from Zeeland to the Mediterranean.Before being seated, diners are invited into the kitchen for some amuse-bouches. The passion and skill that go into this operation are immediately apparent. Think super-fresh Dutch hamachi with a smoked eel mayonnaise, an intense herb coulis and a burst of freshness provided by caviar lime, apple gel and chopped kiwi. One of the chef's signature dishes is pan-seared langoustine with a touch of lime zest, served on a bed of paella and accompanied by a rich saffron-infused jus made from the langoustine itself. The abundance of Zeeland's terroir finds unique expression at Demain.

1 Star • Asian Influences. Steven Klein Nijenhuis's commitment to sustainability is apparent as soon as you enter his restaurant. He no longer serves dairy, beef or pork; instead, he lays the focus squarely on vegetables and fruit. His creativity and penchant for working with Asian ingredients make for dishes that are full of surprises and frequently have an unusual umami twist. Techniques such as pickling and the subtle use of seasonings such as sambal give local ingredients an extra dimension. He incorporates locally foraged lion's mane mushroom, for instance, into an intensely flavoursome dish with onion dashi, fermented black garlic and apple, crispy potato and dried leek powder. The chef is a real beer lover, so it is well worth perusing the beer menu to find the perfect beverage accompaniment. This stylish listed building (1735), with its grand chandelier, exudes the atmosphere of an inviting inn. The cosy lounge is the perfect place for a digestif or coffee by the fire. Should you wish to extend your stay, there are lovely guestrooms available.

1 Star • Creative, Modern Cuisine. Located on the outskirts of Enschede, Joann is an inviting restaurant that seamlessly blends contemporary sophistication with the old-world charm of the 1916 listed building that houses it. The bustling activity in the open kitchen is as captivating as a stage performance. The combined efforts of chef Emiel Kwekkeboom in the kitchen and hostess Mandy and her team front-of-house ensure a memorable dining experience – complete with a fantastic wine list.The chef likes to showcase the best of his own vegetable and herb garden in dishes that strike a perfect balance of heat, acidity and finesse. He gives free reign to his culinary creativity, for instance, presenting perfectly pan-seared red mullet on a brunoise of white grapes and a lemon gel. This is complemented by subtly marinated celeriac and a bagna cauda emulsion infused with the robust flavours of hazelnut and anchovy. At Joann, each plate is brought to life by aromatic sauces and carefully balanced exotic spices. If you prefer, you can upgrade the set menu to a more upscale version, or opt for the vegetarian alternative. In any case, you can expect excellent value for money.

1 Star • Modern French, Creative French. Joelia's charm permeates every nook and cranny of this restaurant. As you enter, you'll be instantly smitten with the eclectic decor, a captivating fusion of vintage and contemporary design. This space exudes a certain American grandeur, and the open kitchen and the impressive wine collection on show add to the atmosphere. Maître d' Pieter Timmer and chef Sofiane Bons inject a youthful energy into proceedings, including the menu. The passionate chef honours his French roots with meticulously crafted sauces and dishes. He adds pep and intensity by drawing inspiration from far-flung places, especially Asia. Red mullet, for instance, is barbecued to perfection, yielding a wonderfully crispy crust. To elevate the dish, the chef uses the fish bones to create a vibrant sauce packed with character. This is paired with a subtly sweetened mole, its characteristic nuttiness and spice adding another dimension. Pea and asparagus garnishes lend a burst of freshness and playfulness. This chef works with a broad palette of flavours, and these are complemented by an impressive wine collection of no less than 12 000 bottles.

1 Star • Organic, Creative French. Blokzijl is a picture-perfect little slice of the Netherlands. Opt for a table by the window to enjoy the delightful view of the lock and the quintessential brick houses – from the upper floor you can even see the storks' nest across the street! The wall decorated with cartoons is also sure to draw the eye. When it comes to the food, the dishes on the menu are testament to the creativity of the talented chef. With an eye for detail, he bends organic and local produce to his will. Fine classic flavours are shaken up in occasionally daring combinations. The precise dosing creates intriguing nuances. Half a Canadian lobster, for example, is presented in an open lasagne with the subtle bitterness of Blokzijl endive and a lobster bisque infused with the distinctive aroma of bay leaf. The cheese and wine selection is equally enticing. It is no accident that, bar one year, Kaatje bij de Sluis has retained at least one MICHELIN Star since 1978. Quality reigns supreme here.

1 Star • Creative. Leave Utrecht's bustling city centre behind for a while and let yourself be swept away by Karel 5's medieval charm. Luxury meets authenticity in this historical oasis, where you can admire old paintings and sculptures as you dine beneath crystal chandeliers, and, when the weather is fine, have lunch on the beautiful garden terrace. Leon Mazairac and his team conjure up cuisine that does justice to the setting, for a true fine dining experience. Game from the Veluwe, Belgian endive, saffron from Herentals: Chef Mazairac makes a point of working only with top-quality produce that he sources as locally as possible, and he is also passionate about vegetables. As an amuse-bouche he serves a bouquet of seasonal vegetables accompanied by a classic, delicately acidic vinaigrette. The freshness of nature and the richness of the sauces are the hallmarks of this chef's cooking. He has a penchant for vegetarian dishes, and a meat- and fish-free set menu is always available. But when he serves sole, for example, it is poached to perfection and comes into its own thanks to a beurre blanc sauce with vin jaune and fresh trimmings. Karel 5 embodies a marriage of tradition and innovation.

1 Star • Creative French. André van Alten is a fine example of a chef who continually reinvents himself while remaining grounded in his core principles. The unwavering quality of the ingredients, the expertise with which wild duck is roasted on the bone and the depth of the turbot jus complementing an ultra-fresh cut of the fish all showcase his impressive classical training. We also applaud the chef's eagerness to share his experience with younger generations. His ability to keep a cool head as he leads his team in the open kitchen is remarkable. But the chef does not stop there and keeps innovating. He showcases his creativity in the preparation of his garnishes. The diversity of textures, the interplay of hot and cold, the vibrancy of subtle acidity... With such finesse, he creates depth of flavour. He has a preference for fish, although the lamb loin in a sea salt crust is one of the house classics. The delightful hostess's exquisite wine pairings perfectly complement the food. In this intimate setting with its tranquil verdant terrace, diners are assured an exceptional experience. This tradition of excellence has endured for over 50 years!

1 Star • Modern Cuisine. "Fine food art" is the culinary promise of chef Lars Scharp and maître d' Floor Wiggers, and one that is delivered on dish after dish. Lars has developed his own creative cooking style and, thanks to his mastery of traditional French cuisine, he really shakes things up. A fusion of rich, complex sauces and cooking techniques results in an intricate style of cuisine. Think yellowtail and North Sea shrimp tartare topped with tom kha gai gel and a vibrant melon and kaffir lime vinaigrette, delivering an intense Thai-inspired flavour profile; or even medium-rare lamb with the umami nuances of a miso and walnut crust, combined with an intense lamb gravy, scallops and stewed lamb. The chef merges European and Asian flavours to form something truly unique. The design of this spacious restaurant – complete with a splendid terrace overlooking the bustling harbour and recent urban developments – is the icing on the cake.

1 Star • Modern Cuisine. Here you can admire how the beach merges with the North Sea. Red, yellow and ochre tones dominate the upscale decor in turn. The colourful rugs, art on the walls and classic furniture all add to Latour's luxurious, elegant feel. And then there is the extremely attentive service, which will make you feel like royalty! Kenny Friederichs brings a vibrant edge to this magical place by striking the perfect balance between classic cooking techniques and modern precision. His dishes are clearly structured, celebrate local produce and are free of unnecessary frills. He pairs al dente squid tagliatelle with the gentle sweetness of confit red pepper, a creamy and spicy aji amarillo emulsion, and crispy souffléed squid tuiles dusted with Espelette pepper. A meal at Latour is captivating from start to finish. A final word of advice: leave some room for one of the wonderful desserts such as the textures of beetroot with vanilla ice cream, liquorice, pumpkin seeds and raisins. Simply divine!

1 Star • Creative French. The exquisite Weeshuis Hotel is housed in THE landmark edifice of the historic city of Gouda. The chic COCO champagne bar is the perfect spot to sample a lavish breakfast, a casual lunch, a wickedly tempting tea or a glass of champagne! Oozing with character, thanks to historic vaults, fresh bouquets of flowers and LIZZ’s signature luxury, you can expect a global experience in the capable hands of gifted Remco Kuijpers. The seasoned chef unveils his culinary sensitivity and flawless technique. Spices and subtle Asian acidity add a new dimension to first-class Dutch produce. He embarks you on a fascinating and occasionally amusing journey. For example, sweetbread acquires a new range of nuances thanks to an clever blend of sherry, umeboshi plums, cumin, sakura vinegar, shiso and pumpkin. High-flying craftsmanship that is rich in surprises, originality and expression without falling into the trap of cloying or staid – an instinctive sense of balance pervades every dish. One final word for the excellent service, attentive yet not fawning and for the mind-blowing wine-food pairing suggestions.

1 Star (Green Star) • Creative, Organic. With a slogan like Volg de natuur ("Follow nature") and a name that refers to the fertile, clay-rich soil of the area, it is immediately clear that terroir is a key focus at Lutum. This vision is carried through into every aspect of the restaurant. The decor has a natural Zen feel, with an abundance of decorative features reminiscent of trees. The menu showcases the freshest ingredients sourced directly from local gardens and food forests.The surprise menu, designed to minimise waste, highlights local produce and adds an international twist with ingredients such as koji and miso. This cuisine is vibrant and exciting. They infuse a variety of pak choi creations, such as a leaf coulis and a stem slushy, with the subtle spiciness of tandoori and the floral complexity of different blooms. The chefs meticulously craft their dishes and regularly amaze diners with their sauces – the depth of flavour of the red wine and cardamom-based sauce they serve with venison is a case in point. The food at Lutum packs a punch!

1 Star • Creative French, French Contemporary. Chef Tommy and maître d' Vera have given their charming premises in the centre of Utrecht a stylish makeover. Soft mood lighting contributes to an intimate feel, understated design has a soothing effect and a large mural enlivens the space. Vera runs the dining room with effortless grace; Tommy presents a passionate tribute to his terroir through his dishes. Vegetables, sourced as locally as possible, play a central role (a vegetarian set menu is also available). This is a chef who cooks with great precision, shows a deft touch in applying fresh acidic notes and skilfully plays with temperatures and textures. Creativity, craftsmanship and powerful sauces set his cuisine apart. Take his signature dish of langoustine served on a bed of cashew and chicken skin cream, with samphire, violet flowers, and a dazzling bisque and tandoori sauce. Another shining example is the Veluwe venison fillet accompanied by a game sauce enriched with umeboshi. Outstanding! The extensive wine list is equally compelling (you can see the wine cellar next to the restrooms) and places particular emphasis on Dutch and Belgian labels.

1 Star • Modern Cuisine. Jan Marrees's trademark is his relaxed approach to gastronomy. A glance at his extensive menu (there are also two set menus, one of them vegetarian) will bring a smile to the face of any foodie. You can opt for one of the chef's specialities such as the crispy fried sweetbreads with an intense veal jus and fruity notes of apple and apricot. Alternatively, there is a variety of small, modern delicacies. Zesty and bitter, powerful and delicate, creamy and crispy: every dish is an exciting interplay of flavours and textures made with top-quality ingredients. This is a chef who certainly does not shy away from contrasts and really showcases his talent in the process. The way he puts his own spin on a dame blanche sundae while respecting classic flavours cannot fail to impress.With labels from around the globe, the fantastic wine list certainly has the perfect accompaniment in store, including some attractive pairings by the glass. As for the modern interior – an atmospheric interplay of leather, marble and striking copper chandeliers, adorned with the shells of Gillardeau oysters by hostess Patricia. A visit to Jan Marrees version 2.0 is a must!

1 Star • Modern Cuisine. Since 1984, the Van Bourgonje family has nurtured Merlet hotel and restaurant, turning it into a firm favourite for many a guest. This extraordinary eatery is testament to their culinary passion. It's hard not to be impressed by the dining space: gold leaf, a moss wall behind the cosy fireplace, 3D effects and a glass wall filled with coloured sand shaped like dunes. The stunning interior design reflects the restaurant's surrounding natural beauty. The terrace overlooking the dunes is also delightful. With Volendam native Marco Helsloot, they have secured the services of yet another gifted chef. His culinary artistry lies in his masterful blend of zesty flavours and subtle Asian accents. Premium ingredients are the norm here, including locally sourced produce such as Wadden Sea prawns and Texel lamb. For instance, he incorporates vegetables from De Noorderhoeve care farm into a colourful dish with a wonderfully fragrant curry sauce, trout eggs and caviar. Another tempting proposition is the langoustine – perfectly pan-seared, it is elevated by a medley of green apple, celery, smoked almonds, lime and lardo di Colonnata. An intriguing dining experience from start to finish.

1 Star • Creative. ML is a firm favourite for many a foodie. Mark and Liane Gratama's restaurant is housed in an imposing listed building in the heart of Haarlem. The modern decor blends vintage elements with chic design. The Chef’s Bar, next to the open kitchen, is the place to be if you want to watch the enthusiastic Mark Gratama at work. Each dish is a creative masterpiece, playfully combining a delightful variety of textures. His unique ingredient combinations demonstrate his willingness to experiment and push culinary boundaries. For example, he incorporates a hint of seaweed into a blueberry-based dessert and a zesty verjus sorbet. With meticulous precision, he unites the disparate flavours of seared langoustine and hearty beef sausage into a perfectly balanced dish. The finishing touch of an exquisite sauce or broth, frequently drawing on Asian influences, provides extra punch. It is inspiring to watch this consummate professional constantly evolve his craft.

1 Star • Creative. Monarh embraces the character of this monastery, which dates back over 125 years, with a private dining space set beneath vaulted ceilings and surrounded by exposed brickwork. The interior of this romantic restaurant, meanwhile, is sleek and stylish, clearly designed with a keen eye for aesthetics. Paul Kappé delivers visually stunning dishes that reflect his precise and detail-oriented approach. He has a true talent for elegant plating. Beauty goes hand in hand with bold flavours. The chef showcases time-honoured cooking techniques and elaborate garnishes. Smoking, glazing, bright gels… One taste impression quickly follows another. Halibut sautéed in beurre noisette, perfectly translucent at its core, is elevated by a light and frothy but intensely flavoursome beurre blanc. Textures of cauliflower add a playful touch – think delicately sugared crisps made from the stem, or cauliflower couscous seasoned with tarragon and tarragon vinegar for a zesty kick. The cuisine at Monarh is carefully calibrated, giving full expression to intense flavours. Fascinating!

1 Star • Creative French. Picture the scene: as you take in the magnificent view of the IJ, a luxury yacht appears to sail right past yout. Perched at the very tip of the IJdok, MOS boasts a location like no other! Tables on the terrace are coveted, but the interior with its velvet finishings is also a feast for the eyes. Soft pastel tones, colourful flower arrangements, stylish design, and ambient lighting make for a relaxed yet chic setting. Chef Egon van Hoof also knows how to make a visual impression with his elegantly presented dishes. Thanks to his technical skill, he can let his creativity run wild. He is not afraid to push boundaries with unusual combinations, but he never loses sight of the harmony of flavours. For example, he pan-sears skate fillet until it is crispy, locking in the juices, and tops it off with a variety of additions such as earthy mushrooms, Savoy cabbage, tangy sauerkraut and a frothy beurre blanc with a hint of bacon. Egon van Hof's intricate creations tantalise the palate from amuse-bouche to dessert – at a price that won't break the bank.

1 Star • Modern Cuisine, Sushi. Are those UFOs on Bernardus golf course? It may look like that, but this futuristic building actually houses a beautifully designed restaurant that exudes casual luxury. The terrace overlooking the golfing greens is simply divine! Each description of the dishes on the extensive menu is more tempting than the last. You will want to try everything! Chef Schoonus and his team incorporate a nod to various Asian cuisines in their dishes. Start off with a few amuse-bouches and some fabulous sushi, then continue, for instance, with succulent grilled sole elevated by orange salt and a kimchi-infused beurre blanc. Also, be sure to sample the high-quality meat – such as Wagyu A5 steak – served straight from the Robata grill. This is sophisticated and intriguing food, with subtle Eastern touches and intricate sauces creating excitement every time. This is the kind of place you want to go to every day – to discover new taste sensations over the course of a relaxed meal.

1 Star • Creative. Having sold De Loohoeve, Marleen and Jeroen Brouwer moved a little further north to Groningen, where they have given the Theresiakapel a facelift. The simplicity of the chapel has been preserved, as have the beautiful stained-glass windows, which are now complemented by a stylish interior design. This is no run-of-the-mill restaurant: upon entering, you are led through the state-of-the-art kitchen. The two chefs have joined forces in the kitchen to better express their creativity. It was already clear that their originality and sense of inventiveness knew no bounds, and here at Noor they continue to refine their personal style. Their dish of celeriac cooked in a salt crust and combined with ingredients including yoghurt and salted lemon is a firm favourite with diners. Another tempting option is the dry-aged sea bass, pan fried until buttery soft and served with baked potato, a beautifully rounded verjus beurre blanc infused with subtle fermented notes, and a salty codium-flavoured oil. Words like "exuberant", "meticulous" and "adventurous" spring to mind, including when it comes to the vegetarian set menu, which showcases "everyday" vegetables (order in advance). An inimitable dining experience!

1 Star • Creative French. Novaela encapsulates the magic of the Bagijnhof, a historical beguinage. The blend of upscale contemporary design and old architectural features is unique; the oval stone counter and the wooden beams immediately draw the eye. A few tables beneath the glass roof, which can be opened in fine weather, afford front-row views of the open kitchen, where the enthusiastic Daniel Duijster Gomero is at work. His cuisine is all about creativity, excitement and beautiful presentation.The chef's Peruvian heritage runs as a subtle leitmotif through both the tasting menus and the concise à la carte selection. He works only with the finest ingredients, which he likes to elevate with spice, heat and bright acidity. Langoustine, for example, is seared to a perfect translucent finish and topped with caviar and a salsa of melon, cucumber and fresh herbs. Thinly sliced sheets of melon are filled with langoustine tartare. And that is not all: he also adds charred leek, leek cream, a silky langoustine sauce and drops of lovage and coffee oil. This cuisine is detailed and multifaceted, yet always true to its essence – and that testifies to great talent.

1 Star • Asian, Asian Influences. Danny and Helena Tsang opened their restaurant Nieuw Hong Kong in Sint Willebrord in 1982. It may have been just another Chinese eatery at first, but the owners' ambitions evolved over time and they set their sights on showcasing the true finesse of Asian cuisine. And they have been successful in their quest: today, they invite diners to embark on a culinary voyage from Japan via Hong Kong and China to Thailand, Malaysia and Singapore. Chef Danny's cooking style fuses tradition with creativity. Sweet, sour, zesty and umami flavours are precisely balanced in subtle combinations. He creates exciting dishes in which exotic seasonings meet French techniques for an extra layer of sophistication. East and West become one here. The chef's expertise is evident in his house-made gochujang, his Sichuan chilli sauce, the crispy fried shallot and the star anise and five-spice-flavoured cooking juices that accompany his Peking-style barbary duck. His daughter Monica's expertly chosen wine pairings elevate this delightful dining experience (the wine room itself is a sight to behold). The premium tea selection serves as an equally ideal accompaniment, allowing the subtle nuances of the dishes to truly shine. The Tsang family are proud ambassadors of Asia's culinary richness.

1 Star • Modern Cuisine. Everything here revolves around the open kitchen, which is done out in black. Serenity and elegance abound at Odille, with artworks by Daisy Boman dotted throughout. Hostess Lotte Bloem and chef Casimir Evens invite you into their world, where time stands still for a moment as Brabantian generosity meets international finesse.The kitchen is a creative playground where bold flavours are expertly combined. The chef presents the Bresse pigeon at your table, showcasing the bird before it is roasted on the carcass. The finished dish arrives a little later: perfectly medium-rare fillets, a spicy broccoletto cream, bay leaf oil and crunchy vegetable garnishes. A full-bodied pigeon jus infused with summer savoury elevates this indulgent combination of classic and vegetal flavours. This chef brings his colourful creations to life with natural nuances and rich sauces. The finishing touch is provided by the carefully selected wines, which make for a truly harmonious dining experience.

1 Star • Modern French. Olde Marckt, which has been run by the Stoverink family since 1998, has been given a stylish makeover. Albert, the father, ensures seamless service, personally guiding diners through the tempting wine list, which features French, German and Austrian labels (be sure to request a visit to the wine cellar after dessert!). Son Bram has returned to Aalten to take charge of the kitchen, reverently preserving the classics of the house, such as dishes featuring eel, asparagus, and game shot by his father, Albert.But this chef is more versatile than that. His sophisticated cuisine with its subtle cosmopolitan inflections immediately gives away his background, which includes time at De Lindenhof in Giethoorn. For instance, he glazes langoustines of impressive size and quality with tomato, which yields wonderful fruity-sweet nuances. An XO sauce made from scallops and prawns, elevated with goat butter, adds further intensity. This chef avoids gimmickry and brings finesse with individuality to every dish. The menu is extensive, with simpler options at lunchtime, but the culinary depth is never compromised.

1 Star (Green Star) • Creative. This place is ONE of a kind. Housed in a converted factory, the restaurant blends raw industrial elements with trendy decor featuring unusual art including murals. The terrace at the Roer River is a fabulous spot in which to unwind. You are in good hands here, which you will sense as soon as the charming Canadian hostess comes to the table. She is your guide as you venture into Edwin Soumang's world of culinary sustainability. The chef boasts an urban kitchen garden of no less than 1 000m2, and he understands that the foundation of any great dish is the quality of its ingredients. What he does not grow himself, he sources as locally as possible. His creativity is inspired by the richness of his terroir. He accompanies Geuldal suckling lamb neck he not only with a rich lamb jus, but also a zingy yoghurt dressing with mint oil and crisp vegetable accoutrements. He incorporates Wellant apple into a soufflé prepared in time-honoured tradition, and serves it with vanilla ice cream and an apple compote. A captivating dining experience!

1 Star • Creative. Flowers are a thing at Perceel. They add a vibrant touch to the modern interior design, which draws on the building's old-world character. Outside, there is a terrace right by the Ijssel River, as well as a herb and flower garden. Flowers are not only part of the decor; Jos Grootscholten also likes to add them as a final flourish to his dishes. He shows you what it means to be in perfect harmony with nature. Herbs from his garden and zesty notes are at the heart of his cooking. The beef tartare with kimchi and sweet-and-sour cornichons is a signature dish. Another standout: crispy veal sweetbreads with cauliflower and hazelnut, served with an exquisite lavender-infused veal jus and a potato espuma. At Perceel, the food is exciting and meticulously prepared. The chef's taste for experimentation extends to the drinks as well – he creates intriguing kombucha-based pairings to complement his dishes. Sharon, your ever-obliging hostess will be happy to walk you through the tempting à la carte menu.

1 Star • Modern French, Seasonal Cuisine. Dining at Pieter and Paula's cheerful restaurant feels a bit like coming home. The welcoming interior is the perfect setting for culinary indulgence, and the hospitality truly comes from the heart. Chef Pieter brings a wealth of experience and a keen intuition to his cooking. No frills – just pure classical finesse, expertly executed and spiced up with a dash of playful originality. For instance, he drizzles a succulent fillet of sea bass with a light white wine sauce with a little oyster liquor added to give it a gentle tang. An intense fish broth and spiced focaccia make this hearty dish complete. This cuisine is down to earth and features harmonious combinations and top-quality ingredients – you might even be tempted to lick your plate clean! The range of French and Italian wines certainly has the perfect pairing in store. Foodies find their place at Pieters Restaurant.

1 Star • Modern Cuisine. With Jozua Jaring, not everything is as it seems. He pays great attention to detail in the meticulous presentation of his dishes and likes to surprise diners with contrasting colours and forms. This is a restaurant with a real "wow" factor – chef Jaring puts his own exciting spin on classic flavours, taking your taste buds on a culinary adventure: conjuring up vegetable ice cream concoctions, dabbling with Asian citrus notes or rounding off a dish with a classic, deeply flavoursome vegetable jus. Such inspirations take this chef's top-quality ingredients to the next level. Think sweet and smoky barbecued langoustine accompanied by al dente ravioli stuffed with langoustine meat, along with various textures of carrot and a full-bodied bisque. This chef has mastered the art of working with fish and seafood, and his creativity does not lose any momentum when it comes to devising vegetarian dishes. This characterful building has an equally tasteful decor: a little rustic, a tad eclectic, but very much on trend – with an imposing open Molteni kitchen serving as the hub of the action. And then there is the cosy waterside terrace (specify when booking).

1 Star • Creative French. Restaurant 1857 prides itself on being chic but by no means stuffy. A narrow street leads to this former coach house – the old horse trough is still in the open kitchen! – that exudes an elegant combination of authentic charm and contemporary sophistication. Joke, your charming hostess, is also the talented pastry chef behind the restaurant's fabulous desserts.Joey van Heesbeen's creative dishes are technically impressive, visually striking and at times complex. He likes to experiment with bold flavours and the umami-rich nuances of Asian cuisine. In his unique take on beef Wellington, he incorporates miso mustard and a powder made from dried vegetable scraps. He pairs briefly seared langoustine, with a creamy shellfish-based XO sauce. Langoustine mayonnaise, yuzu gel and salty caviar add an extra kick to this intense creation. Round off your meal with a coffee or tea and sample one of the expertly crafted treats from the dessert trolley – another testament to the chefs' skill. As well as the set menu (vegetarian version available), there is a tempting à la carte selection.

1 Star • Modern Cuisine. Lars Aukema is a chef who does not need top-of-the-range ingredients to create exciting dishes. Having worked under the tutelage of Jonnie Boer for a long time, he has now proven himself to be a dab hand at showcasing flavours from the region and around the globe. He combines, for instance, yellowtail tartare with crunchy kohlrabi, topped with yellowtail sashimi and dusted with black cardamom and kaffir lime zest. Lime gel, marinated green strawberry and a fermented kohlrabi broth add the finishing touches to this understated dish. This is a subtle flavour combination you won't forget. This is a chef who possesses exceptional technique and has the audacity to create bold flavour combinations.Lars Aukema and his team offer a choice between a set menu (vegetarian version available) and a tempting à la carte selection. You can rely on Robin, your knowledgeable sommelier, to recommend the perfect wine pairings. The charming hostess Lisa deserves a special mention. Restaurant Affect is a wonderfully welcoming place for those who appreciate pure, unadulterated flavours.

1 Star • Creative French, World Cuisine. At Atelier, you never know what to expect. Creative Hans Kinkartz knows how to link familiarity with excitement and every dish has a surprise in store. A prime example is his pan-seared red mullet, with its crispy skin and juicy flesh, which he pairs with wonderfully briny mussels with layers of lardo di Colonnata. A barigoule sauce and an espuma with baharat seasoning add that extra depth and a burst of freshness. The smoky notes of barbecued pineapple are offset by the subtle bite of ginger, umeboshi and a beautiful quenelle of chai ice cream. Chef Kinkartz is known for his love of Asian flavours, which give his dishes that extra dimension. With creative abandon, this experienced craftsman gives classic cooking techniques a fresh, modern twist. Each and every dinner in this historical half-timbered house, with its elegant symbiosis of contemporary design and industrial austerity, comes with its own surprises. Hostess Ellen, whose passion for wine is infectious, offers exceptional pairings. Atelier is synonymous with bespoke culinary craftsmanship.

1 Star • Modern French. Tom Beckers leaves nothing to chance when it comes to pleasing his diners. He rolls out the red carpet to welcome you into his cosily decorated restaurant. The striking open kitchen grabs your attention from the get-go. As soon as the shellfish bisque arrives with the amuse-bouches, you can sense the personality behind the cooking. Thoughtfully crafted dishes showcase classic expertise and precise technique across a fabulous set menu.This chef knows the art of less is more. The way he brilliantly presents spiced North Sea crab alongside a caramel-accented crisp, a poultry mousse, a chilled, deeply flavoured shellfish velouté and a drizzle of lime oil, demonstrates his understanding of flavours at their most fundamental level. His signature dish featuring foie gras, brioche, hazelnut and apple is not to be missed.You can place your full trust in the wine pairings, which have some delightful surprises in store. Everything at Restaurant Calva radiates passion – making a meal here a joy for any foodie.

1 Star • Modern Cuisine. Anne and Sander Spruijt have set up shop in the former town hall of picturesque Linschoten. The characterful building has retained its original charm and been enhanced with elegant additions. One look at the large glass-walled wine room makes it clear you have come to the right place to sample some first-rate labels. From the warm welcome to the post-dinner coffee and confectionery, you can look forward to genuine hospitality at De Burgemeester. Sander Spruijt is a technically proficient chef who loves to showcase his culinary skills – from marinating and smoking beetroots to dry-ageing beef in butter and herbs, he is a master of his craft, expertly combining textures and bold flavours. Take his succulent pike-perch, topped with a brunoise of Reypenaer cheese and a Jerusalem artichoke cream. Morels braised in butter and a punchy white wine sauce made with Pineau des Charentes add further complexity to this rich dish. His meticulous attention to detail ensures everything is spot on. A firm favourite!

1 Star • Modern Cuisine. Admire the grandeur of this fully restored 17C château as you take the road up, walk across the little bridge and immerse yourself in its attractive blend of historical features and contemporary luxury. Heemstede Castle is an exceptional and enchanting location, and in Ollie Schuiling it has a very talented chef at the helm. You can expect a few surprises on the wine list, including some sought-after gems from Europe, as well as a nod to the Netherlands. The wines perfectly complement the intense flavours of the chef's dishes. Exceptionally fresh top-quality produce, sublime sauces and inventive preparations with a "wow" factor make this place the success that it is. The chef has a meticulous approach to his extremely well-crafted and visually appealing cuisine. Take his lightly smoked breast of Anjou pigeon, paired with a giblet mousse, a parsnip mousse and a wonderfully intense sauce infused with garam masala. This really is a fairy tale castle!

1 Star • Modern Cuisine. It was at the MICHELIN-starred Bougainville that Chef Dorus Floris and sommelier Lendl Mijnhijmer first crossed paths and the seeds of this partnership were sown. The synergy between them is palpable – in the impeccable service, the lounge-like ambiance of this elegant open-plan restaurant, and especially in the way everything complements the food on your plate. Chef Floris effortlessly experiments with seasonings from around the globe and refreshing nuances. His intricate sauces showcase his exceptional technique. He artfully combines perfectly seared langoustines with Jerusalem artichoke, an intense bisque enriched with espresso and curry oil for just the right amount of heat. A symphony of flavours!Sommelier Lendl Mijnhijmer knows his stuff. He serves the wines without revealing the label, encouraging diners to discover the nuances before he provides his expert commentary. The extensive à la carte menu is testament to the pair's commitment to delighting diners. Showw is the result of two passionate creative minds coming together.

1 Star • Creative, Modern French. Built in 1625, the national monument Huize Lindenoord has kept its historical character intact. Inside, the gorgeous ornate ceilings adorned with chandeliers and graceful curves harmonise beautifully with the modern upscale decor of this restaurant. The surrounding parkland and garden lend this sumptuous setting an added air of distinction. Jan Smink, a proud farmer's son and true Frisian at heart, proves himself to be a charismatic chef who dares to push boundaries. His culinary style is thoughtful, bold and exciting. Backed by great technical prowess, he artfully dances with textures, temperatures and flavours. Think velvety potato mousseline with chives, topped with a few earthy sautéed morels. This is accompanied by mushrooms in a vibrant marinade and al dente white asparagus crowned with melted pancetta and briny caviar. A beurre blanc enriched with pancetta oil melds all these exuberant nuances into a dish that is full of depth. This is Jan Smink through and through: creative and unconventional, but never complicated for the sake of it. He infuses every dish with personality and consistently captivates with his surprise menu.

1 Star • Modern French. The Wolfslaar experience begins as soon as you drive onto the magnificent estate. As you approach the former coach house, you will be struck by the natural beauty of your surroundings, which you can enjoy to the full on the terrace. The chic and elegant interior exudes a warmth that comes courtesy of luxury materials such as walnut and marble. In this enchanting setting, Maarten Camps takes you on an exciting adventure, in which each ingredient is thoughtfully prepared in a multitude of ways. He throws in Asian flavours to add depth to his creative process, for instance seasoning hand-cut beef tartare with the perfect amount of soy sauce and XO sauce, combining it with a fresh and sweet tartare of North Sea crab, oyster juice, yuzu gel and pickled celery. The sauces whipped up by chef Camps are also more than worthy of a mention – see, for example, his vibrant, full-bodied beurre blanc, infused with dashi and sake and served with a beautiful fillet of turbot. The sommelier plays his part with an extensive wine list and perfect pairings, making your experience here all the more memorable.

1 Star • Creative, Modern French. Joris Bijdendijk has put the Rijksmuseum's gem of a restaurant on the map with his highly personal culinary approach, working predominantly with homegrown vegetables spiced with the exotic influences that characterise Dutch cuisine. He whisks his diners away on a unique culinary adventure. Having been completely revamped and done out in natural materials, the interior has a warm feel and creates an even more immersive experience. RIJKS® is a reflection of the bustling city of Amsterdam. The sophistication of the well-considered dishes is immediately striking. With one mind-blowing idea after another, this is captivating and intriguing cuisine. Take his signature dish, which features a millefeuille made of slivers of beetroot, which is beautifully earthy and slightly sweet, finished with a rich beurre blanc elevated with Tomasu soy sauce and fresh parsley oil – simplicity at its most delicious! At Rijks, you will discover Dutch gastronomy 2.0.

1 Star • Modern Cuisine. An oyster shell filled with a goose liver crémeux topped with raw oyster pieces and an apple brunoise, accompanied by a sea buckthorn cream with sambal and oyster juice foam – this is the kind of inventive, highly technical creation that demonstrates Mike Cornelissen's talent. Representing the fourth generation of his family to run this restaurant, he has made it entirely his own. The interior has been transformed into a sleek and stylish space, but the terrace has retained its original charm. But it is his creativity and the beautiful presentation of his dishes that are most remarkable. The beautifully plated dishes are visually arresting. His imagination knows no bounds. Fantastic local produce such as trout from 't Smallert farm and Betuwe cherries are expertly combined with international seasonings. This is a unique culinary adventure that you conclude by toasting a marshmallow yourself on a table-top charcoal fire. The innovative set menu is updated every three months, surprising and delighting diners every time.

1 Star • Creative French. Ron Blaauw can safely be called a culinary mastermind. In 2013, the popular chef transformed his two-Michelin-star restaurant into this accessible gastrobar and immediately made it a success. The establishment is urban, colourful and hip. Even a visit to the toilet is an experience here – football commentary can be heard in the men's room, while the ladies are treated to jokes. Chef Blaauw has created different vibes in which you can discover his relaxed gastronomy. There is no room for frills in this gastrobar, but all the more for original combinations and distinctive flavours. Here you can enjoy inventive simplicity. Smart, refined, distinctive. Think, for example, of a rosé-cooked pigeon fillet “en croûte” with a slice of goose liver, accompanied by grilled spring onion and a sauce based on morels, cognac and a poultry gravy for deep power. At Ron Gastrobar, the flavours swing on the plate. The impressive menu offers classics such as beef Wellington, vegetarian options such as the amazing onion Martini (with Comté cheese foam!) and top-quality products such as wagyu and sea bass prepared on the barbecue. You'll want to try everything here! At Ron Gastrobar, the flavours of the cosmopolitan city of Amsterdam come to life.

1 Star • Asian and Western, Modern Cuisine. The names Sonja and Nico Boreas have been synonymous with excellence on the Dutch fine dining scene for many years. Having decided to scale down their operation, they now invite you to this cosy restaurant located on the ground floor of their own home. The couple consistently demonstrate that their expertise is indisputable: in the case of hostess Sonja, she impresses with her wine list and the natural ease with which she works the room, providing service with a personal touch to each and every diner.Chef Nico's personalised cuisine and bold flavours leave a lasting impression. He has a knack for creating complex sauces and sets himself apart with his use of exotic seasonings. Sole fillets, for example, are accompanied by a jus infused with yuzu koshō and a beurre blanc with koji, which adds depth and vibrancy to the dish. Nico Boreas is a savvy chef who can bring out the best in any ingredient. Be sure to add the cheese cart to your set menu – you'll be glad you did. Sabero is, and always will be, a firm favourite!

1 Star • Creative. Upon entering the 17C Villa Bleijenburg, you choose: left for the easygoing gastrobar serving elegant small plates and the ever-classic sole meunière throughout the day, or right for a more upscale fine dining experience with a multi-course set menu or small à la carte selection. Both sleek, stylish spaces overlook the central kitchen, where Dennis Middeldorp demonstrates his ability to effortlessly combine classical expertise with creative ideas, a love for the fresh vibrancy of Asian cuisine and respect for the principles of Dutch Cuisine. To brighten up a rich terrine of smoked eel and foie gras, he serves it with kohlrabi dressed in a tangy vinaigrette, a vadouvan espuma and dashi oil. He pairs a perfectly medium-rare lamb fillet with an exquisite anise-infused lamb jus, a hearty lamb navarin and crunchy spring vegetables such as asparagus and peas. With meticulous technique and a playful touch, the chef never compromises on the depth and elegance of the flavours. Cuisine driven by passion and sensitivity!

1 Star • Modern Cuisine, Fusion. East meets West at this restaurant, where chef Alexander Ioannou spices up familiar flavours with subtle touches of acidity and an interplay of exotic seasonings. This is creative cuisine that packs a punch, but for all the complexity of its flavours, it is very easy to enjoy – just take a look at all the happy faces around you. The chef likes to come to the table to present his signature celeriac dish. You might want to congratulate him on his fabulous creation: He imbues thin slices of celeriac with smoke on the barbecue and combines them with a celeriac cream, a perfectly runny egg and a robust hollandaise sauce. A creamy garlic sauce provides the necessary finesse, shavings of black truffle add their distinctive fragrance. The open kitchen, to the rear of this trendy establishment, means you can watch the spectacle of the chefs at work. This is a laid-back setting place in which to discover a host of new flavours – and that goes for the wine too; the dedicated sommelier will enthusiastically guide you through the list. One final tip: Be sure to book because this place has plenty of fans.

1 Star • Farm to table, Modern Cuisine. As soon as you enter this lounge-like restaurant, you are greeted by the breathtaking view of the boats bobbing about on the Western Scheldt. Spetters enjoys a prime location between the fish market and Breskens marina – and produce enthusiast Laurent Smallegange could not be happier as he showcases Zeeland's rich bounty, from Eastern Scheldt lobster to Sluis lamb. His cooking style is both creative and unassuming. The dishes are brought to life by international influences and zingy flavours, and the innovative preparation techniques are truly stimulating. Each creation is carefully conceived. He pairs succulent pan-fried sea bass, for example, with the earthiness of chanterelles in a creamy sauce in which the mushroom beautifully complements the richness of a poultry stock. The chef's signature dish, a combination of sweetbreads and Eastern Scheldt eel, is a testament to his culinary skill. No frills, just an abundance of sparkling flavours. If you would prefer to drop by in summer for a slightly simpler, casual lunch, do try Eb & Food just next door.

1 Star • Asian Influences, Modern Cuisine. Welcome to Gilbert von Berg's creative space. Watch him in action in the open kitchen of his stylishly rugged, nature-inspired restaurant, where he brings his culinary vision to life. He has surrounded himself with a fantastic team so that he can focus on his cooking. The apparent complexity of his sophisticated creations at times belies their simplicity. It is the intensity of the flavours is key here. His ingredient-led cuisine takes its cue from the seasons: more Asian in summer, more French in winter etc. Local produce is given pride of place, and non-native ingredients only feature if they make a valid contribution. For example, the chef elevates confit skate wing with Chinese pointed cabbage – both marinated and raw – briny cockles, oyster leaf and a plankton-infused beurre blanc. On a second plate, an oyster is enhanced with a beurre blanc enriched with salmon roe, seasoned further with sake and soy to create umami nuances – a brilliantly conceived creation! The set menu certainly makes for a captivating culinary adventure.

1 Star • Modern French. This restaurant is named after Koosje Edema, once a prominent figure in this lovely village. Her former home is now a magnet for foodies. The old-world interior is cosy and charming, with soft ambient lighting and antique furnishings creating an intimate atmosphere. As for the terrace by the church… In fine weather, you could feel yourself transported to the Mediterranean! Drawing on a wealth of experience, versatile chef Roland Veldhuijzen is making his mark on this magnificent location with good old-fashioned culinary expertise, showcasing his wonderful vinaigrettes and flavoured olive oils. For instance, he elevates a dish of veal tartare and pan-seared langoustine with an exquisite ponzu vinaigrette, as well as a beurre noisette and foie gras cream. He occasionally gives his creations a modern twist, but it is the refined traditional techniques that really bring out their intensity. Tante Koosje would be proud of her successors.

1 Star • Modern Cuisine. The Millennium Tower is a Rotterdam landmark and, thanks to this vintage-chic restaurant, also a destination for foodies. The open kitchen and the view of the central station afforded by the floor-to-ceiling windows are the standout features of the space. But it is chef Wim Severein's expertise and inventive spirit that really steal the show. His cooking style is clean and accessible, and his use of spices adds international flair and a distinctive personality – uncompromising and bursting with flavour. For example, he cooks farm-raised pigeon until medium-rare, carves it with meticulous precision and serves it with various textures of parsley root for earthy nuances. He finishes the dish with a coffee-infused pigeon jus and a sprinkle of crushed hazelnuts. Less really is more here! The sophisticated flavour profiles are further elevated by the sommelier, who presents an outstanding international wine list. For a culinary adventure in the heart of Rotterdam, The Millèn is the place to be.

1 Star • Modern Cuisine. Contemporary design and classical elegance merge harmoniously in this dining space, which dates back to 1885 and is part of the Anantara Grand Hotel Krasnapolsky Amsterdam. The touches of gold in the decor create a sense of luxury. One can almost imagine an Austrian princess walking in at any moment. In this exclusive setting, the talented chef takes you on what will at times be a real adventure. You will immediately notice the use of fresh citrus, exotic spices and produce grown on Dutch soil. Expect vibrant, occasionally daring flavours. The young chef incorporates all this into imaginative dishes that showcase his technical prowess. Just like his team, he likes to come to the table to talk you through his creations. Think perfectly pink-roasted dry-aged lamb accompanied by a patiently reduced lamb jus, anchovies, morels and mushrooms filled with braised leg of lamb and magnolia flowers. Here you will enjoy international cuisine with modern sophistication as its guiding principle. The White Room is a true example of Amsterdam-style grandeur.

1 Star • Modern French. Tradition and originality are combined with a sure touch at Tout à Fait. Outside, you have the charm of Maastricht's centre, while inside you can enjoy the ambience of this chic restaurant, in which minimalist design underscores the character of the historical building. This is definitely a place where diners can feel comfortable – all the more so once the first amuse-bouches arrive at your table. Bart Ausems is a passionate chef who has accumulated years of know-how when it comes to the classics – he has retained a MICHELIN Star since 2002! No one can top him when it comes to cooking venison saddle to a perfect medium rare. He elevates it with a rich flourish – slow-braised venison shoulder crowned with foie gras – and ties it all together with a deep, robust jus. His light sauces and penchant for zesty notes denote his awareness of modern influences. Chef Ausems also likes to demonstrate his range of techniques by cooking top-notch produce such as pigeon on the rotisserie. This is an institution where the dedication runs deep – the chef even lights a candle before each service for good measure.

1 Star (Green Star) • Creative, Country cooking. Niven Kunz is famous for his 80/20 concept: at Triptyque, vegetables and fruits make up at least 80% of each dish. A true ambassador for Westland, he frequently crosses the region to visit his suppliers. Along with hostess Virginie van Bronckhorst-Kunz, he aims to help you feel at one with nature. They do this subtly, with a certain natural ease. The elegant luxury of the decor also has a natural undertone, with details like dried flowers adding a touch of sophistication.With a highly personal creative approach, the chef puts the terroir in the spotlight. His dishes are defined by their deep, complex flavours. Through a multi-day process, he transforms carrots into a plant-based steak tartare that looks and tastes astonishingly like the real thing. A pickle gel and crunchy croutons add the final touch to this remarkable dish. He blends vibrancy and innovative techniques with rich sauces that provide a powerful foundation. This is purity redefined, paired with outstanding wines.

1 Star • Creative, French Contemporary. Creativity does not have to revolve around spectacle. Do not expect crazy combinations or 101 variations from Hans Derks. The ingenuity of this modest chef lies in finding harmony with a limited number of elements. For example, he will pimp an ajoblanco soup, with its delicate balance between almond and garlic, with fresh pieces of herring, fish roe and a visually appealing palette of vegetables such as beetroot, radish and leek. That is the power of simplicity. Chef Derks likes to play with Mediterranean flair and Eastern intensity, and dares to update a preparation of tournedos Rossini, for example. He pays special attention to his (often regional) suppliers and knows how a beurre blanc with roasted garlic adds elegance to poached monkfish. No frills, just deep flavours. This former butcher's shop in picturesque Ravenstein exudes trendy purity. It is a place where, surrounded by Brabant conviviality, you can experience the power of understated creativity.

1 Star • Modern French. The view from this elegant pavilion, taking in the Hollands Diep River and the marina, is so enchanting it's almost impossible to describe. The dancing waves, visible through the expansive glass windows, create a mesmerising effect. Henrie van der Heijden marries classic cooking techniques with international influences, adding a vibrant and lively touch. Thanks to the small portions, you can decide which horizons to explore in your set menu. Savour the flavours of France with an unctuous chicken, pata negra and foie gras terrine… Or embark on an Asian culinary voyage and tuck into tender red mullet and poached lobster tail elevated by a fragrant green curry lobster sauce. Chef Van der Heijden adds his distinctive contemporary flair to these beautifully balanced and incredibly delicious dishes. The exquisite sauces and vinaigrettes he uses to complement the main ingredients showcase the craftsmanship of a talented chef.

1 Star • Creative, Contemporary. Parc Broekhuizen takes full advantage of the natural beauty that the Utrechtse Heuvelrug has to offer. Dining in this impressive historic country house, overlooking the beautiful estate and ponds, is a special experience. The terrace is a piece of paradise on earth. The relaxed music and subtle modern design give this beautiful setting just what it needs. The chefs break through that tranquillity with distinctive, sometimes daring flavours. They spice up their creative flavour combinations with fresh acids and refined garnishes. For example, they serve langoustine glazed and fried in a tartare, spiced up with caviar, carrot textures and an aromatic herb sauce. On the second plate, you will find a juicy cooked langoustine with spicy carrot cubes, nuances of citrus and shellfish foam. These chefs attach great importance to sauces and want to get as close to the essence as possible. The modern refinement of their visually appealing creations is fascinating. The surrounding nature, delicacies from local suppliers and the herb garden inspire the chefs. Luxury products feel at home in the menus, the lunch and the à la carte offerings. And why not round off this culinary experience with a memorable overnight stay at Parc Broekhuizen?

1 Star • French. The culinary highlight of the Kleine Berg, a charming shopping street, can be found at no 10. Behind its discreet façade, this elegant fine dining restaurant boasts a stylish yet delightfully cosy interior. And no sooner are you seated than you'll be bowled over by the work of Yuri Wiesen, who specialises in French cuisine. A virtuoso of classic techniques, he is also adept at handling ingredients from around the globe and creating playful texture combinations. What sets him apart is his ability to take familiar flavours and give them an unexpected twist, creating a truly exciting dining experience. He steers clear of unnecessary fuss in his dishes, pairing, for instance, perfectly pan-seared, still translucent Eastern Scheldt lobster tail with al dente white asparagus, the salty bite of sautéed sea lavender and a rich, frothy bisque. If the chef happens to get a delivery of fresh strawberries, he'll be sure to serve them up as his special of the day – coupe Romanoff, anyone? Now that's the mark of a true craftsman.

1 Star • World Cuisine, Farm to table. This restaurant occupies the third floor of a building by architect Jan Wils, who also designed the Olympic Stadium across the street. No doubt Wils would have been proud of this American-style urban brasserie, which feels both grand and intimate. The cocktail bar is delightfully trendy. The cuisine never fails to impress – especially its use of fire. Chef Joris Bijdendijk and his team love to cook with the charcoal grill and traditional ovens, which they handle with great skill. For instance, they pair fluffy deep-fried bara (a Surinamese-Hindustani snack) and crispy veal sweetbreads with a zesty vinaigrette made with yuzu, raw green tomatillo and herbs picked from their own garden. Bold flavours are given extra depth with a sure hand. Their commitment to sustainability fuels their creativity, as seen in the parfait glacé made with stale bread from their bakery. The chefs have a penchant for plant-forward cuisine and enjoy playing around with spices and contrasts. An exciting dining experience is guaranteed!

1 Star • Japanese. Yamazato made history when, thanks to Masanori Tomikawa's subtle cuisine that is full of velvet-smooth flavours, it became the first traditional kaiseki restaurant outside Japan to be awarded a MICHELIN star. The chef displays his incredible technique, for example, by serving thinly sliced sea bream sashimi or a deceptively simple salad that contains a whirlwind of nuances. Frequently flown in from Japan, the ingredients are showcased in their purest form. This place is all about the depth of the flavours. For instance, half a persimmon is hollowed out and stuffed with small cubes of the fruit along with Japanese scallops and maitake mushroom.The chef then tops it with a gratinated silky mousse of egg, lotus root and dashi. Sweet salty bliss to lose yourself in! The minimalist aesthetic, natural wooden hues and the tranquility radiated by the decor carry you away to the Land of the Rising Sun; the sight of the Japanese garden and the ladies dressed in traditional yukata evoke a sense of serenity. Yamazato is an ode to tradition.

1 Star • Creative. Adrian Zarzo Habraken is a man who knows what his customers want. The funky vibe of his lounge-style restaurant is the gateway to his culinary world. You can see the chefs in action in the open kitchen, and a visit to the impressive wine room is an experience in itself. Brace yourself for chef Zarzo's bold fusion of traditional Spanish recipes and progressive ideas. This is complex cuisine, but the focus lies squarely on the flavours. Perfectly fried on the skin, red mullet is combined with braised lacinato kale and fennel, fennel foam and his take on the Catalan suquet fish soup, à la bouillabaisse, with crispy prawn. This is a dish with spirit! His quest for novelty is captivating, as seen in his delectable dessert featuring a unique combination of mushrooms and chicory. Both Zarzo's wine list (with more than 2 000 labels!) and sommelier happen to be among the best in the country. Although the selection includes some excellent wines from around the globe, it is Spanish gems that are given pride of place. This is wine pairing par excellence!

1 Star • Seafood, French. Whether smoked or marinated, prepared in tempura or ravioli, encased in a salt crust or served as tartare – one thing is clear at Patrick 't Hart's kitchen: only the finest seafood makes the cut. His solid expertise in classic cuisine gives him the freedom to explore various techniques – always focused on elevating the sea's rich bounty to perfection. The authentic flavours of the produce shine through in original creations. The chef's fish dishes include influences from around the world – enhanced by the brininess of nori, the sweet and sour nuances of sambai,and the bright freshness of a tom kha kai emulsion. His playful garnishes bring the plate to life, but sometimes he goes all out with an intense shellfish jus and fish cooked on the bone. Creative flair is perfectly balanced with timeless finesse. Take, for instance, his succulent sea bass fillet dish that showcases the versatility of carrot by transforming it into a barbecue sauce and a zesty reduction. It does not get more maritime than this: the chic restaurant is located in the Schipperskwartier, the decor features a large fish staring down at you from the tiled wall, you have a view of the water…

1 Star • Modern Cuisine. Having both worked at various MICHELIN-starred restaurants, hostess Jody and chef Joey share a deep-seated passion for the culinary arts. Together, they create a dining experience that is flawless down to every last detail. Street art is a key feature of the decor in this restaurant, which is housed in an elegant street corner building. Diners can look forward to attentive service and exceptional wine pairings.Beauty and substance go hand in hand: Joey Stinissen's elaborate creations are pleasing both to the eye and the palate. With a preference for organic ingredients, the chef uses exotic spice blends for just the right kick. For instance, the medium-rare duck breast is enveloped in a crispy gremolata and pumpkin seed coating, delicately sweetened with paprika and elevated with rendang spices. The dish is made complete by a bao bun seasoned with ras el hanout. It is evident in his decision to include more varied dishes in the surprise menu than in the à la carte that this is a chef who does not shy away from hard work. A labour of love.

1 Star • Modern French. Wine lovers have embraced Zoldering. With three great sommeliers at your service, don't hesitate to ask for advice. The two impressive wine lists offer something for every budget – one lower-key selection and one featuring iconic wineries. The suggested pairings on the menu are by no means redundant either, because you're really spoilt for choice here! This lively neighbourhood bistro has the feel of an old Amsterdam café and provides a relaxed setting in which to savour exuberant revamped French dishes. The vegetarian interpretation of filet americain has already become a classic of chef Tomas Bron's. He creates this appetiser with house-made focaccia and deeply spiced and intensely flavoured tomato for an amazing trompe l'œil effect! His sauces are equally worthy of acclaim, such as the exquisite poultry jus with morels, which elevates the partridge fillet beautifully. There is nothing superfluous here, just ingredients that are replete with flavour and make for a heady balance. Rest assured you'll have a great time at Zoldering.

1 Star • Creative, World Cuisine. Bram Helleman has a knack for elevating everyday ingredients, such as salt and lemon, and his unique combinations and preparations create dishes with deep flavours and nuances. For instance, Ibérico pork is presented as a meltingly tender secreto, barbecued pork belly and velvety rillettes served with creamy polenta and a carrot sauce infused with advieh, the Persian spice blend. These are the creative details that make his colourful dishes stand out. From the very first amuse-bouche, chef Helleman showcases his exuberant vision, which draws on influences from around the globe. With his controlled use of piquancy and Asian spices, he creates dishes that are both flavourful and intriguing. Tip: Be sure to try the signature dish featuring foie gras, sambai, oyster, tsukemen broth and enoki. To help you find the perfect accompaniment to this whirlwind of flavours, Sjoerd and Patricia are on hand with astute recommendations from the impressive selection of international wines. With its sleek interior design and views of the magnificent garden, this former coach house is now a delightful culinary oasis. This is the place to come for an elegant contemporary fine dining experience!

1 Star • Creative. With its low-ceilinged intimacy and bright red décor, the cheekily named Bar Amour contains subtle throwbacks to the brothel that once occupied this space. In these unusual surroundings, an impressively well-run dining experience unfolds. The tasting menu blends superb, recognisably Norwegian produce, like skrei cod and reindeer, with influences from Chef Carlos De Medeiros’ native Portugal. Every dish arrives showcasing refined craft and a harmonious balancing of flavours. It's not that easy to find, hidden away on the first floor of the Tranen pizzeria and café.

1 Star • Modern Cuisine, Creative. The word 'Fagn' refers to the welcome, food and lodgings given to travellers at rural farmhouses in days gone by – and the team here want their guests to experience the same warmth at this intimate restaurant. Each of the beautiful surprise dishes comes with a story, which is enthusiastically explained.

1 Star • Modern Cuisine. A truly memorable evening awaits at Gaptrast, where you’ll be warmly greeted by the charming manager and given a glass of local cider while being talked through some of the outstanding local ingredients they have dry aged. Next, you’re escorted up to the moody lounge for a range of meticulously prepared snacks, before being shown through to a fantastic restaurant whose dark lighting draws your focus to the open kitchen where a charcoal fire is ablaze. The surprise menu comprises incredibly original and complex creations packed full of vibrant flavours – such as duck with winter apples and vin jaune.

1 Star • Modern Cuisine. One of the few restaurants around that is owned by its sommeliers, Hermetikken is unsurprisingly characterised by its superb wine selection, with an impressive array of producers on the list. It’s not all about the wine though, as the cooking proves to be a fitting counterpart. The chefs’ skills lie in finding well-judged contrasts and mining depth of flavour from just a few ingredients; duck served in three ways (succulent breast, rich ragout and full-flavoured sausage) is the perfect encapsulation of these considerable talents.

1 Star • Modern Cuisine. You’ll be well looked after by the friendly team at this canteen-style neighbourhood bistro. Its quirky name comes not from what it serves but has been kept from its former life as a sex shop. Both the décor and the cooking take on a simple, unfussy style, with the surprise tasting menu formed around the best local ingredients available. Rich, modern dishes are elegant, vibrant and technically adept, with delicate touches and real depth of flavour. Options might include reindeer with an aromatic chanterelle and porcini broth, and the Jura wines in particular are a hit.

1 Star (Green Star) • Modern Cuisine. The two ‘K’s are Ola Klepp and Elisabeth Kress – he leads the kitchen, while she guides the attentive service team – and their heartfelt passion for working with nature underpins everything they do. Ola’s contemporary 10-course tasting menu takes you on a journey through both their garden and the surrounding region via a series of very personalised, imaginative recipes; you might find smoked cherry tomatoes served with a vinaigrette of their own juice or lightly caramelised onion with leeks and water extracted from potato skins. The room might have an elegant look, but the atmosphere is pleasingly laid-back.

1 Star • Modern Cuisine. Set in the KODE 4 art museum, this stylish restaurant offers views over lake Lille Lungegårdsvannet. Larger than life Chef-Owner Christopher Haatuft passionately oversees the whole place, serving dishes and engaging with guests. The 10 course tasting menu is informed by fabulous Norwegian produce, always including scallops landed nearby by Christopher’s close friend. Dishes have a freshness about them and allow the main ingredient to shine.

1 Star • French. Named after a classic Jacques Tati comedy, this intimate restaurant harks back to the founding era of French cuisine. The chefs wear toques and their classical training comes through in dishes like duck à l'orange with glazed turnips, carrots and kumquat confit. There is a pleasing level of refinement in the sauces – like a superb sauce marinière with razor clams royale – and everything is beautifully presented. An impressive French wine list accompanies the food.

1 Star • Japanese. Bergen’s Skostredet Hotel is the location for Sergey Pak’s latest restaurant opening – a dimly lit room with sleek styling and black and grey hues. Just one sitting per night ensure maximum enjoyment of the evening, which comprises either a shorter 14-course or a full 20-course tasting menu. In both, Sergey shows off his remarkable knife skills, preparing a refined omakase experience that blends high-quality Norwegian ingredients with impeccable Japanese techniques. Appealing dishes could include such delights as reindeer sashimi or wagyu served with caviar and gold leaf.

1 Star • Japanese. Young chef Airis Zapašnikas pours his skill and knowledge of Japanese cuisine into an impressive omakase menu at this intimate restaurant. Just 10 guests sit at a counter whilst the chef works and explains his methods, serving dishes that combine traditional sushi techniques with quality Norwegian fish. At over three hours, this is a extended and enchanting experience, enhanced by wine, sake or juice pairings.

1 Star • Japanese, Seafood. A 10-seat counter is the stage for this multi-course sushi experience, where each element is introduced and explained to diners by the light-hearted and engaging team. Watch the chefs' deft hands at work as they craft dishes founded on superlative, mostly Norwegian ingredients. The skilful preparations include traditional nigiri as well as more playful, internationally tinged creations like a fish ‘taco’ where nori replaces the usual tortilla.

1 Star • Creative. Your experience here will be far more pleasant than the name suggests, with a range of global influences resulting in fabulously original dishes. The restaurant is tucked inside the Att | Kvadraturen hotel and is enlivened by a bold mural dominating one wall. Counter seats are available to enjoy the beautifully presented and technically impressive dishes which meld flavours, textures and combinations from around the world. The Dimensions menu takes guests on an 18-21 course journey from the ocean to the city, while the Classics menu comprises 14 servings of SAVAGE favourites.

1 Star • Contemporary, Modern Cuisine. This grand dining room in the Britannia hotel comes complete with mirrors, sparkling chandeliers and even a Caviar Bar. Choose one of the large tables or, if you want to interact with the chefs, opt to sit at the counter, where you’re served at the same time as your fellow guests. The intricate and technically accomplished dishes have a classical base and make great use of the best Norwegian ingredients, with the exceptional snacks a brilliant way to kick things off.

1 Star (Green Star) • Creative. As you enter this tiny restaurant inside a former stable block, you find yourself in the kitchen being greeted by the chefs; you can then eat in the same space whilst watching them at work, or request a table upstairs for a little more intimacy. The surprise menu evolves daily and has a playful touch, with the well-balanced dishes making great use of vegetables, herbs, flowers and fruits from their own garden.

1 Star • Classic Cuisine. A charming 17th-century house in the city’s heart plays host to these three elegant dining rooms, where chandeliers hang from wonderfully ornate stucco ceilings and an interesting array of antiques and curios are on display. Expertly rendered classical cooking uses seasonal ingredients in familiar combinations that are given a personal touch when it comes to the seasoning. Dishes could include seared halibut with spiced scallops or langoustine in a deliciously rich bisque. Top-notch service and a comprehensive wine list complete the picture.

1 Star • Modern Cuisine, Seafood. This breathtakingly stunning building half-submerged in the sea provides a singular and spectacular setting in which to dine. The sense of anticipation grows as you descend the beautifully crafted oak-and-steel staircase to the dining room 5m under the sea, where panoramic windows afford an underwater view. It's no surprise to find plenty of seafood on the seasonal tasting menu, where superb produce, like sweet and juicy langoustine tail, is treated with a light touch and welcome restraint to bring out its natural flavours.

1 Star • Modern Cuisine. Start your evening with a walk around Frogner Park and the Vigeland Sculpture Park, before heading for this sumptuous restaurant – which is a perfect match for the elegant neighbourhood in which it sits. Service is a highlight here, from the charming welcome and the well-pitched wine recommendations to the cheerful presentation of the dishes – often brought to the table by the chef himself. Norwegian ingredients and classic French techniques come together in impeccably prepared, meticulously presented combinations such as poached skate wing from Ålesund with pickled radish and bouillabaisse sauce.

1 Star • Mediterranean Cuisine, Creative. Located way up on the 33rd floor of northern Poland’s tallest building, this restaurant affords views over Gdańsk and out to the Baltic Sea. The cooking is equally spectacular, underpinned by Polish produce, driven by Spanish flavours and incorporating a few Italian influences. The superb pumpkin risotto is a prime example, with a perfectly judged amount of melted liquorice drizzled over the top in a nod to the chef's childhood. The service is smooth and charming, while the wine list is a treasure trove for oenophiles.

1 Star • Modern Cuisine. Floor-to-ceiling glass windows ensure that a visit here will be accompanied by spectacular views of the eponymous mountain, which towers 1,895m above sea level. The spacious building is in total harmony with the region – an affluent area popular with skiers. An à la carte is available alongside three tasting menus (comprising classic, seasonal or vegan fare), which are the best way to sample the kitchen’s expressive, consummately seasoned dishes. Influences and produce come from both Poland and France, in dishes such as smoked eel with potato and a top-tier sabayon.

1 Star • Modern Cuisine. A century-old building on the eastern side of the Vistula River is home to this contemporary yet intimate restaurant. Chef Witek Iwański offers a choice of two tasting menus, both of which demonstrate his respect for high-quality ingredients as well as his impressive technical skills – and he often delivers the dishes personally to your table. After the delicate, colourful snacks that signal the start of dinner, you can expect expertly rendered dishes like Skrei cod with radish, a luxurious seafood cocktail, and a modern reworking of ‘surf & turf’ that uses ribeye and crayfish. The service team are eager and attentive.

1 Star • Modern Cuisine. Setting a high standard in the Poznan dining scene for many years, Muga is an elegant place with plush, understated décor and classically formal service that mirrors the surroundings. The French-based cooking shows both utmost skill and a welcome restraint; grassy white asparagus, for example, might excel in the simple company of rich pistachio and tangy bilberry. Wine plays a large role too: the list is excellent; Sommelier Łukasz is charming and generous; and their wine shop Casa de Vinos is just next door if you want to pick something up on the way home.

1 Star • Creative. Experienced chef-owner Andrea Camastra hails from Puglia, lives in Poland and has a passion for Asian cuisine. All three of these have an influence over the tasting menus at his clever and original restaurant – and the kitchen team carry off all the combinations of flavours and styles with aplomb. Go for the 'Maestro' menu and accompany it with a 'Polish', 'Funky' or 'Jazzy' wine pairing – names which match the vibe, the jazz-inspired murals and the soundtrack. In a unique touch, inspired by his degree in Chemistry from Oxford, Andrea even has an on-site lab for testing out his creations.

1 Star • Modern Cuisine. Managing to retain its neighbourhood feel while serving as a destination restaurant within the city, Rozbrat 20 has continued to evolve onwards and upwards over the years. Today, it’s a smart spot where the front room affords a view of the skilled chefs as they work on intricate dishes that have a creative edge – such as a deep, delicious consommé made from unused bread, or expertly cooked langoustine with kohlrabi and kombu. Look out for the well-judged butter flavoured with Marmite too, which the chef took a liking to while working in London.

1 Star • Creative, French Contemporary. There are some restaurants that exude positive energy – and this is, without a shadow of a doubt, one of them. The two monkeys after which it is named (and which are also depicted on the logo) refer, somewhat surprisingly, to the two chefs at the helm (Vítor Matos and Guilherme Spalk) and their approach to their work – at the same time as offering a high-quality culinary experience, they are also keen to entertain and have fun! This unique space, occupying the former wine cellar at the luxury Torel Palace Lisboa hotel, recreates, in stunning wood, the concept of a theatrical dining experience for just 12 guests built around a central island that provides the setting for the open kitchen. On the single, creatively focused menu, which includes some French-inspired details, guests can explore flavours from around Portugal (we particularly enjoyed the onion chawanmushi and the violet shrimp). The chefs interact constantly with their guests, who are not restricted to a fixed time schedule, enabling them to manage their own experience in more relaxed fashion.

1 Star • Modern Cuisine. This could be the icing on the cake during your visit to this beautiful city, with its medieval centre declared a World Heritage Site. The restaurant, in an unassuming building in the historic centre, features a charming dining room from which you can see the kitchen, separated by a glass wall. Chef António Loureiro, always loyal to the idea that “cooking is also about storytelling”, serves up his Equilíbrio (“Balance”) tasting menu (available in 6 or 9 courses) and a small menu with dishes taken from it, such as his excellent, tender and tasty veal with cauliflower. The balanced concept, brimming with sensitivity and modern touches yet grounded in a solid traditional foundation, emphasises a deep respect for raw ingredients. Curious details? On the upper floor, there’s a private dining room and... a small terrace filled with aromatic plants!

1 Star (Green Star) • Creative. Haute cuisine in the heart of the Alentejo? This restaurant is located in the Paço do Morgado de Oliveira, a 14th-century building restored in full respect of its original structure and, in turn, set within the Fitapreta winery, surrounded by vineyards and meadows where cattle graze. Here, in an intimate yet sophisticated setting, the connection between the culinary world and that of viticulture is constant. Upon arrival, you are guided on an immersive journey while the story of the house is told, with aperitifs and stops both on the terrace and in the kitchen, a space that preserves the charm of former times. In the dining room, chef Afonso Dantas’s elaborate proposal takes shape in two contemporary tasting menus: Poda Longa and Poda em Vaso (both with wine-pairing option). Curious details? We were surprised by the bread moment, reserved for the very end, after dessert, and prepared in another room, encouraging lively conversation among diners.

1 Star • Modern Cuisine. This house is located near the Moorish castle and was designed with heart, as a tribute to the city’s history; little wonder it has two terraces with spectacular views over Tavira and the Gilão River. The attentive couple who run it, with Cláudia Abrantes watching over everything in the dining room and her husband, chef Luís Brito, at the helm of the stoves, spare no effort to make the experience perfect. The concept, always seeking balance between vegetables and seafood, unfolds as a sensory and emotional journey through Portuguese flavours via three tasting menus (Três momentos, Entre momentos and A viagem do sabor) and an à la carte service that lets you order any dish featured on them. Curious details? The petit fours will surprise you, presented on a ceramic piece adorned with figures of animals, musicians and horsemen, echoing one found in an archaeological dig by the city walls.

1 Star • Modern Cuisine. This sophisticated spot, contemporary in feel and with a charming climate-controlled, glass-fronted terrace, pays true homage to the Algarve, with dishes that reinterpret its flavours and show a special fondness for using local fish and seafood. Chef Rui Sequeira, now back in his homeland after stints at prestigious restaurants, champions a signature kitchen that, grounded in good sense, combines modern techniques with traditional roots. It offers à la carte service with a small number of dishes, an intriguing tasting menu (O amor além do tempo: uma viagem pelas lendas algarvias) that tells different regional legends linked to each course, and, as an extra, the option of a vegetarian menu. What caught our attention? The moment of Pão de fermentação lenta, manteiga, azeite virgem extra e muxuma de atum, slow-fermented bread with butter, extra-virgin olive oil and tuna muxama - salt-cured tuna -, arriving at the table still warm, made with sourdough is... a true pleasure for the senses.

1 Star • Creative. This is one of those places where you seek more than just a meal — you seek produce, flavour, technique... and a culinary experience that moves you; not surprisingly, they wanted to pay tribute to José Saramago’s famous work “Blindness” and build their ethos around three concepts that play with the senses: Feel, Touch and Provoke. This restaurant, inside the Torel Palace hotel, is overseen by Chef Vítor Matos and champion a cuisine guided by common sense, serious in presentation yet playful (some blind tastings are offered), with plating not devoid of a theatrical touch. The concept involves a single surprise tasting menu, called Blind Emotions, with two variations: one featuring 10 courses and another with 12. They may surprise you with lit butter candles, the tinkling of a Swiss cowbell, or a Polaroid photo while you’re blindfolded... Do you accept the challenge?

1 Star • Modern Cuisine. The main menu is inspired by a famous quote from the Portuguese poet Alexandre O’Neill: “Há Mar e Mar, Há ir e voltar...” (“Where there’s Sea, there’s coming and going...”), while the lunch menu is called “Tradição do Mar e Montanha” (“Tradition of Sea and Mountain”) (all with vegetarian options). Drawing on this saying, Chef José Lopes unveils carefully crafted, elegant creations, sometimes paying tribute to his grandmother’s Indian heritage. Such is the case with the course called “Herança da Avó” (“Grandmother’s Heritage”), which perfectly balances salty and sweet flavours, with spices and heat. The offering is underpinned by a modern cuisine with regional flavours, featuring plenty of culinary nods to Algarve recipes. The space has an atmosphere that blends classic and modern, boasting a striking central wrought-iron fireplace and an inviting terrace for sunny days. Additionally, there is an extensive, well-curated wine cellar, complemented by truly professional service!

1 Star • Modern Cuisine. We find ourselves in the gourmet space of the Four Seasons Hotel Ritz Lisbon, a luxurious and emblematic hotel that nevertheless allows the restaurant to assert its own identity, with a separate entrance. The establishment, which adopts the word “curadoria” (“curators who care for art”) as its name, has Chef Rodolfo Lavrador at the stoves and boasts an open kitchen where a modern, audacious and balanced cuisine is championed—considered creations with surprising technical command. The offering conveys Chef Rodolfo’s view of his culinary path between past and present, so two tasting menus are presented: the first, named Percurso (“Path”), pays homage to Portuguese recipes reinterpreted with contemporary techniques; the second, entitled Passo (“Step”), is an experience that underscores the evolution and the steps the chef has taken throughout his career. Both versions can be vegetarian!

1 Star • Contemporary. Chef Octávio Freitas has shown that it is possible to turn your dreams into reality here on the terrace of The Views Baía hotel, where the dining experience is matched by truly superb views, particularly from the sofas on the patio and once night starts to fall.In this attractive space, featuring an impressive open kitchen and an original interior design that is inspired by a banana plant, the cuisine has a strong local DNA showcased via typical “petiscos” from the island prepared with a contemporary touch. These are complemented by a whole host of accompaniments that, wherever possible, are prepared in-house (cured and matured fish, bread made with local flour, cheese, butter, maritime-inspired “enchidos”). These are highlighted on three tasting menus (Armed with Senses, The Chef’s Battle and The Chef's Bench) the first two sub-divided into different moments: Encounter, Offensive, Attack and Surrender. Desarma’s wine cellar houses one of the world’s best selections of Madeira wines.

1 Star • Contemporary. Set in a historic building but featuring a renovated contemporary interior, this welcoming restaurant stands out as a splendid option for a meal in the city centre, being just a few metres from the 19th-century Mercado Ferreira Borges.Award-winning chef Rui Paula (Casa de Chá da Boa Nova, in nearby Leça da Palmeira) has revamped this establishment’s concept in a more gastronomic direction, focusing solely on a tasting menu called "Não há futuro sem memória" (There’s No Future Without Memory) (available in 6, 10 or 14 courses). The first starters can be served at the bar at the entrance, and subsequently, in the intimate dining room, you can savour contemporary dishes with traditional roots, not without a few Asian touches introduced by Sandro Teixeira, the resident chef. A standout dish? Without a doubt, the Squid / Carbonara, considered a house classic that reinterprets the delicious tagliatelle carbonara made exclusively with squid.

1 Star (Green Star) • Vegetarian. Chef José Avillez is one of the leading figures on the Portuguese gastronomic scene, who continues to enhance his legend through hard work and diversification across his restaurants. This small but welcoming venue, next door to his award-winning Belcanto, surprises both for its contemporary aesthetic (with an original library adorning both walls and joining at the ceiling) and for its culinary approach, creatively focused entirely on working with seasonal, organic, locally sourced vegetables — though that by no means prevents the dishes from being technical, tasty, and texturally spot-on. After ringing the bell at the entrance, you are shown to your table and presented with a unique, 100% vegetarian tasting menu exploring concepts such as zero waste, always well matched by a list of biodynamic wines, craft beers, and in-house kombuchas... One of the dishes we liked most was the autumn vegetable stew / fig leaf!

1 Star • Creative. A culinary enclave well worth considering in the historic Chiado district, which toys with Newton’s law of universal gravitation to create its own "Gravitational Taste" concept. Here, behind the robust façade of an old building, you’ll find an informal, more modern interior that includes an open-view kitchen and dining rooms lit in a contemporary, minimalist fashion. Enjoy superb views across the Tagus estuary to a backdrop of geometrically shaped ceilings and azulejo panels which are a silent testament to the past but which add appropriate character and personality.The creative cooking on display is highly visual yet at the same time elegant, pure and with a strong focus on vegetables. French chef Vincent Farges follows the thinking of Leonardo da Vinci in his defence of "simplicity and maximum sophistication", focusing on the essentials to elevate the dining experience via two tasting menus: Inspirações (8 courses) and Epurismo (10 courses).

1 Star • Modern Cuisine. On a narrow street in downtown Porto, you’ll find one of those restaurants that captivates true food lovers; unsurprisingly… it can be hard to get a table! When you ring the bell, the doors open onto an intimate space brimming with personality, reminiscent of Japanese izakayas, featuring a counter opposite the kitchen where all dishes are prepared. What’s their proposition? A tasting menu that will leave no one unmoved, highlighting Chef Vasco Coelho Santos’s passion for a wide array of world cuisines. With coherence as a foundation, he pushes flavour to its limit, enabling him to work with charcoal, introduce smoky notes, use aged fish from his own fishmongers (many sourced from Azorean waters)... and pair the main ingredients with intriguing condiments, from spices to spicy herbs. The chefs, who interact a great deal with customers, always add a surprise dish not shown on the menu!

1 Star • Modern Cuisine. If you’re wandering around the city’s historic sights, such as the Monument to the Discoveries and the Belém Tower, make sure you also pay a visit to this charming restaurant. With a backdrop ambience that combines the classic and modern, this space exudes personality and elegance, as well as boasting an exquisite bar at the entrance with views of the Tagus. Taking a seat at one of its tables is an invitation to embark on a journey across the traditional flavours of Portugal through dishes that combine high-level technique and top-quality ingredients. Under the baton of chef André Cruz, the menu has been created with an emphasis on seasonal produce, most of which are from local suppliers, as is reflected on the Semente menu, which comes in four different versions: Leaf, Roots, and two vegetarian options. Classic Portuguese dishes have been enhanced with a touch of sophistication, such as the “Sea Stew” (Cozido do Mar), featuring fish, a selection of bivalves and local vegetables, or the typical convent-inspired Sericaia dessert from the Alentejo, made with eggs and served with honey and native herbs.

1 Star • Modern Cuisine. In the heart of the Parque Natural de Sintra-Cascais, this 17C fortification, now converted into a hotel, recalls its military past thanks to the two large cannons at the entrance. The setting is enhanced by the views of the ocean and of Cabo da Rocha, the most westerly point on mainland Europe.In the elegant panoramic restaurant, chef Gil Fernandes offers à la carte options and two set menus (Memórias: Degustação and Experiência) that showcase the property’s maritime inspiration through his reinterpretation of innovative dishes that have a strong focus on aesthetics and locally sourced ingredients. Head here in good time for dinner, as it’s very pleasant watching dusk fall from the tables by the windows... and there’s only enough space for early birds!

1 Star • Creative, Regional Cuisine. If you have yet to discover the modern cuisine of Trás-os-Montes, the “wonderful kingdom” extolled by the renowned writer Miguel Torga, you cannot miss this restaurant, an example of honesty, passion and a desire to excel. Expertly run by the Geadas brothers, with the media-savvy Óscar in the kitchen while António supervises the dining room and acts as sommelier, it boasts a classic décor and a spectacular view over the city’s fortress. Chestnuts, mushrooms, aromatic herbs, variants of the typical alheira sausage, a cheese trolley... local products take the lead in various menus: a seasonal one, a vegetarian one, and five more dedicated to renowned artists from the Porto School of Fine Arts (Amândio Silva, Júlio Resende, Graça Morais, Armando Alves and Nadir Afonso). A characteristic dish? If possible, do not miss the Bola de Berlim, a dessert often sold on Portuguese beaches and here, in its version, presented as a trompe l’oeil.

1 Star • Contemporary, Grills. Just a few metres from Estádio do Dragão, chef Ricardo Dias Ferreira leans into ancestral cooking where... fire is the star of the show! Here, almost everything is prepared over fire and in the wood-fired oven (embers and low-temperature cooking also play an important role), giving the dishes a very distinctive flavour. With a minimalist feel and a U-shaped table-counter that houses the kitchen within it, the restaurant breathes an industrial air while also incorporating an elegantly decorated dining room. We recommend taking a seat at the counter to watch the entire preparation process and breathe in the aromas rising from the stoves. The offering, built around the Organic Tasting Menu by Gastro and its 15 moments, evolves with the products available each season, with a special focus on the marine world (carabineiro prawns, scallop, black hake, red mullet...). The sommelier can lift the experience even further if you fancy exploring the wine list, including options served by the glass!

1 Star • French Contemporary. Fancy taking your taste buds on a trip to France? This delightful restaurant in historic Alfama, tucked away in the peaceful Pátio de Dom Fradique (next to the Palácio dos Condes de Belmonte), is run by Chef Philippe Gelfi who, staying true to his origins, serves up contemporary cuisine with French roots, where elegance and technique unite with flavour, working diligently with ingredients based on the finest local seasonal produce. It might be interesting to explore his tasting menus (Grenache and Experience) at the tables alongside the kitchen, where you can watch the cooks, all elegantly attired in their classic “toque blanche” working tirelessly under the chef’s guidance. The terrace, brimming with romance, is a great option if you are looking for a special dinner and the weather permits!

1 Star • Mediterranean Cuisine. Its entrance is independent from the luxurious Conrad Algarve hotel and displays an unmistakable character, both through the private lobby bar and the elegant, contemporary dining room. The terrace, perched above the pool, can further enhance the experience! The culinary offerings are created by renowned German chef Heinz Beck (holder of three MICHELIN stars at La Pergola, Rome), who remains faithful to a philosophy rooted in Mediterranean and Italian influences, emphasising a balance of modernity and the creation of healthy cuisine, increasingly recognised under concepts such as “healthy cooking”. It offers an à la carte service and two tasting menus, one with 7 and one with 9 courses, both with a pairing option. A signature dish from the chef? Be sure to try his famous Fagottelli Carbonara - marvellous homemade pasta in the shape of small pouches - filled with carbonara and Pecorino cheese, which bursts with flavour.

1 Star (Green Star) • Contemporary. Thanks to top-quality local ingredients, well-defined textures and harmonious flavours, everything is so delicious here that you’ll want to try every dish!This restaurant, situated on a large farm-wine estate surrounded by vineyards, olive groves, and even a reservoir, boasts a modern look with hints of Scandinavian design. It is also self-sufficient in vegetables, as it has its own market garden that provides all of its organic ingredients. The constant focus on sustainability results in modern cooking that is based around seasonal ingredients both from the farm estate and the Alentejo. There are two menu options: Esporão I and Esporão II, both available with a wine pairing. Wine tourism activities are also available, including a visit to the cellar.

1 Star • Contemporary. This welcoming restaurant isn’t in the city centre or on the usual tourist routes, yet... it’s truly worth the visit! Angélica Salvador, the Brazilian-born chef at the helm, offers her take on traditional Portuguese and international cooking through a small menu and two contemporary-leaning tasting menus, Homenagem and In Diferente (7 and 9 moments, respectively), both with their own pairing option and the possibility of changing a dish if the diner wishes. Her concept is different and personalised, with signature details, making the most of both the wonderful fish from the Matosinhos or Aveiro fish markets and the fantastic local meats. Standout dishes? We especially enjoyed her Pescada Selvagem, wild hake, and the dessert called Maracujá, passion fruit, made with yuzu, carrot, ginger and coconut milk. The team are extremely attentive and professional!

1 Star • Japanese, Fusion. Located in the renowned Galerias Ritz at the Four Seasons Hotel Ritz Lisbon, Kabuki Lisboa was the first of the group’s ventures outside Spain. This is no minor undertaking given the close relationship the Portuguese have always had with the sea, and the fact that they were the first to establish contact with Japan! The space extends across three floors and boasts a sophisticated contemporary ambience that combines art and fine dining. On the lower floor, guests can enjoy cocktails, liqueurs as well as an “executive” menu; the main dining room is home to a sushi bar (sashimi, usuzukuri, nigiris, makis etc) decorated with a striking mural illustrating the five key tenets of Japanese philosophy: Earth, Water, Fire, Wind and Void; while the brightly illuminated top floor floor offers a menu option (lunch only) dedicated to a different ingredient every day. Japanese-Mediterranean cuisine based around the very best Portuguese ingredients.

1 Star • Japanese. Beneath this name, which references the chef who opened the restaurant and the capital city of Japan’s Ishikawa region, lies a gateway to a different culinary world. The traditional kaiseki cuisine, recognised as one of Japan’s most refined styles since it was practised in the imperial court and accompanied the tea ceremony, aims to delight diners in this small, minimalist restaurant, with a single counter for eight guests. The courteous Chef Paulo Morais, who works in full view and explains each dish in detail, offers several menus (three at lunchtime, with the same appetisers, and six during dinner service) that remain faithful to the kaiseki philosophy; admittedly with some leeway, yet still respecting its essence. In the evening, everything takes on a more elaborate and haute-cuisine style. The quality of the fish and nigiris (scallop, clam, tuna belly, turbot, scarlet prawns...) is truly spectacular!

1 Star • Japanese. “Cut and cook” is the meaning of the Japanese term that gives this place its name, and today it surprises as much with its contemporary elegance as with its intimate feel. Heading up the cuts is chef Tiago Penão, whose mastery in fusing the traditional with the modern shows in dishes that are flavourful, precise and beautifully thought through. In a space with an L-shaped counter for 12 diners, the chef and his dedicated team bring a single omakase menu to life. Here, the excellence of the produce stands out in a very special way: the nigiris are spectacular, celebrating the quality of local fish and seafood while combining different techniques (maturation-chamber ageing, curing, embers, maceration), as does the team’s commitment to Omotenashi, the most genuine form of Japanese hospitality, designed to honour and delight guests. You’ll need to arrive a little early, because everyone begins this exclusive gastronomic journey in sync!

1 Star • Creative. The Penha Longa Resort is an exclusive complex, both due to its location in the Sintra-Cascais Natural Park and its luxurious facilities… boasting views of a golf course! The experience at Lab by Sergi Arola, featuring a cocktail bar and an impressive glass-walled wine cellar, begins with a variety of appetisers or tapas laid out on a large table shaped like Portugal, taking us on a tour of the country’s flavours (usually explained in detail by the chef himself). In its modern dining room, boasting an incredible view over the greens, celebrated Spanish chef Sergi Arola presents, via his menus (“In Memory” and “Heritage” as well as a vegetarian option called “The Garden”), highly flavoursome and meticulous signature dishes, often strongly Mediterranean in inspiration, made with top-quality local products and some Cape Verdean touches contributed by the resident chef, Vladimir Veiga.

1 Star • Modern Cuisine. They say the Casa da Calçada hotel, the 16th-century palace that houses Largo do Paço, is made “of stones and dreams”. The truth, without doubt, is that it captivates with its location and can be the perfect touch during your visit to the beautiful city of Amarante, one of Portugal’s most romantic destinations. The restaurant, running smoothly under the baton of talented chef Francisco Quintas, surprises with an easy contemporary comfort, bare tables and modern details that still feel elegant. It champions two modern tasting menus (13 or 15 moments, both with pairing options) that bring together freshness, technique and youth, showing strong coherence and a fine sense of balance as each flavour is played with (two dishes impressed us especially: Prawn, buttermilk, dill, lemon and Turbot, giant squid, caviar, bergamot). A starter is served in the kitchen as you watch the team at work, and several dishes are plated before your eyes by the chef himself!

1 Star • Contemporary. If you feel like going on a high-flying culinary adventure, you will find a magnificent option here, as the luxurious The One Monumental Palace hotel provides the perfect setting. French chef Julien Montbabut, who already reached Michelin star status in Paris, rethinks his concept to take us on a grand culinary journey through Portugal’s various regions. He revisits each region’s classic recipes from his own perspective and lends a touch of modern cuisine and a deep respect for flavours to dishes based on native ingredients. The experience is presented in two versions: Grande viagem [“Grand Journey”] (10 courses) and Passeio [“Stroll”] (6 courses). Both come with the chef’s signature dish, Sapateira (brown crab), which combines Savora mustard and yuzu, blending sweet, acidic and marine notes in an extremely delicate presentation. To conclude the journey, allow yourself to be surprised by the delicious infusions made from herbs and plants chosen by the chef — you definitely will not regret it!

1 Star • Modern Cuisine. At this restaurant, just a stone’s throw from the 18th-century Baroque Basílica da Estrela, they say they work with micro-seasons to maximise flavour and fulfil their zero-waste policy. Loco brims with surprises from the moment you step through the door, starting with its eye-catching, fully open kitchen and amplified by extensive design details that reflect the house’s creativity and character. Chef Alexandre Silva concentrates his entire culinary philosophy into a single surprise tasting menu of 16 “moments” or steps, inspired by Portuguese tradition yet in constant evolution and viewed through a contemporary lens. A recommendation? Don’t miss the drinks list, which offers not only superb organic wines from small producers but also a variety of craft beers, herbal liqueurs and house-fermented natural juices, most of them made on site.

1 Star • Contemporary, Traditional Cuisine. It offers great comfort and surprises by virtue of its location in the heart of the Alentejo countryside, in the splendid, modern hotel L’AND Vineyards Relais & Châteaux. The dining experience features creative cuisine with traditional foundations, drawing inspiration from the chef's personal experiences and memories. The menu, mostly enjoyed by the hotel’s guests, is presented in an à la carte format and through two tasting menus: Expedição ("Expedition") in 8 moments and Caminhos (“Paths”) served in 12 moments, both inspired by Portuguese travels and the flavours of its former colonies. A standout dish? We loved the Duck, served with rice, snails, and watercress—a unique and delicious combination.

1 Star • Modern Cuisine. A haute cuisine-style restaurant adjacent to Zunzum Gastrobar, located in a glass-fronted building next to the Lisbon Cruise Terminal (a bonus for parking, with a huge public car park available). The restaurant, with a contemporary feel, surprises visitors with a large open central kitchen, surrounded by a counter that allows you to watch the chefs at work at all times. Chef Marlene Vieira, together with her team, presents a signature approach based on two tasting menus (9 or 12 courses) referencing both Portuguese tradition (we loved her refined blue lobster, green curry and seaweed) and flavours from other latitudes, always accompanying the dishes with cornbread following her grandmother’s old recipe. A curious detail? If you order a meat option, you are presented with a selection of handcrafted knives, with different handles and hand-sharpened blades, from which you can choose.

1 Star (Green Star) • Creative. This restaurant will undoubtedly surprise you, as it is an architectural and culinary oasis that lights up the serene Dão wine region like… a true beacon at night! Through two tasting menus (Lemos and Chef), Chef Diogo Rocha delivers a creative cuisine built on traditional foundations, centred around the produce of this region as its cornerstone. Here, flavours are honoured, techniques are explored, and whenever possible, products from the estate itself or small local producers are used, following seasonal availability. The superbly spacious, modernly designed, fully glazed building captivates with how it blends into the surrounding vineyards, inviting you to take in the splendid views and unique sunsets. The wines used in the pairings, of course, come from the estate’s own cellar.

1 Star • Japanese, Creative. Open since 1992, this Japanese restaurant is one of the country’s oldest. Its connection to Japanese culture is clear, as Midori means “green”, an obvious reference to the fantastic vegetation surrounding the Penha Longa hotel, merging into the lush mountains of the Sintra-Cascais Natural Park. An open kitchen, vinyl-covered walls, a beautiful mural designed by a Portuguese artist, and large windows are the backdrop for a pleasant, cosy atmosphere. The offering of talented Chef Pedro Almeida, here served up daily by the young resident chef Tiago Santo, reveals Portuguese cuisine with a Japanese soul, adopting the techniques of the Far East country and applying them to the best local produce. Across two tasting menus — Kiri and Yama, with 7 and 9 courses, respectively — the selection translates into bold dishes like the roasted tomato nigiri, the Kakuni-style beef tongue served with scorched aubergine and tomato, or the surprising dessert of Hachi (honey and oats).

1 Star • Modern Cuisine, Contemporary. It is located inside the former Santa Clara Monastery, on the banks of the Ave River, now converted into the luxurious The Lince Santa Clara hotel, and boasts a truly majestic entrance. The restaurant itself conceals a surprising history, as it was hidden (hence its name) and had to be completely excavated to restore the original stone walls and reveal its beautiful vaulted brick ceilings. The modern and elegant culinary offering, jointly signed by renowned Chefs Vítor Matos and Hugo Rocha, comes exclusively in the form of two tasting menus closely connected to the marine world and seasonal products: Flora (5 courses, vegetarian) and Imersão (“Immersion”) (option of 5 or 8 courses). The first appetisers and the final petit fours, as well as coffee, are served in a comfortable seating area facing the kitchen, so… you can watch the chefs at work while they prepare dessert!

1 Star • Contemporary, Modern Cuisine. This is an unusual project, as it reflects a family business’s investment in diversification, encompassing the world of swimming pools, haute cuisine, and premium accommodation (they also offer 7 suites). The spacious and eye-catching premises, at the southern exit of the town, surprise visitors with a sort of wine tasting bar where they celebrate the region’s finest wines. In its elegant dining room, run by a professional team, they offer an à la carte service and two tasting menus (Tradition and Innovation) that change with the seasons and draw from the finest national seasonal produce. Within its concept, which is based on Portuguese gastronomic tradition but revisited from a creative perspective, with certain licences taken to improve the recipes, we were captivated by the original combination of Sole and "Portuguese stew" as well as the Cheese, quince and hazelnut dessert, which play with temperatures and textures.

1 Star • Contemporary, Modern Cuisine. Eating at this restaurant, facing the mouth of the Douro, is always a gratifying experience; not for nothing does it occupy a warehouse linked to the city’s naval history, and chef-owner Pedro Lemos introduces himself by saying: “If I feel I don’t fit into this world, it’s because I was born to create my own.” In this space, striking for both its minimalist atmosphere and the presence of large curtains that organise the interior (there’s a bar area where the first aperitifs are served and a beautiful main dining room), the chef champions a contemporary cuisine with strong classical roots, always elegant, using high-quality regional produce (eel, bivalves, red mullet...). Care to take a recommendation? It’s well worth visiting the wine cellar (you can choose wines that aren’t on the list) and hopping on the charming line 1 tram, which will take you along the riverbanks on a lovely route.

1 Star • Contemporary. Are you searching for authentic Douro cuisine? Within the luxurious boutique hotel Torel Quinta da Vacaria (one MICHELIN Key), linked to a wine estate whose origins date back to 1616, you can discover it through the hands of the award-winning chef Vítor Matos. Behind the name Schistó, a play on words referencing one of the region’s best-known stones (schist), you will find a modern restaurant with an open kitchen and surrounding tables, allowing you to follow the chefs’ work at all times as they interact with diners while serving the dishes and offering explanations. The elegant proposal, centred on a single 10-step tasting menu, reinterprets the cuisine of the Douro Valley using many products from the estate, such as wine, olive oil and vegetables grown in its garden. They present a renewed version of flavours from the past, as in Cozido à portuguesa (traditional Portuguese stew), and give strong prominence to fish from the river ecosystem!

1 Star • Modern Cuisine. A good culinary option in the Baixa area? On one of its bustling streets you’ll find SÁLA by João Sá, an exceptionally welcoming restaurant with the kitchen in view from the entrance and, above all, a place that has come into its own. Chef João Sá, who often comes to the tables to serve a dish and explain it in detail, proposes a travelling cuisine full of personality, combining tradition and the finest Portuguese ingredients with a palette of globally influenced flavours, sometimes in a measured register, sometimes with more intense touches from the Asian world. On its tasting menus, Horizonte à Vista and À procura de novas Texturas, you’ll find delicious creations and a dessert that caught our eye: Ramen conventual, made with a “false spaghetti” of egg yolk and sugar, a fresh, well-balanced coriander sorbet, slices of preserved peach and, to finish, a miso-and-vanilla syrup. Curious details? The restaurant often collaborates with the NGO Oceans Alive.

1 Star • Contemporary. It will surprise you, as it occupies what was once the luxurious events room of the Vila Foz H. & SPA, an evocative 19th-century mansion located opposite Praia do Homem do Leme. Here, surrounded by elegant frames, period goldwork, original lamps and mirrors inspired by grand palatial residences, discover the gourmet cuisine of Chef Arnaldo Azevedo, who through his menus Novo Mundo (entirely vegetarian) and Maresia (more focused on Atlantic products, playing with the tides’ rhythm) champions a contemporary style of cooking that highlights the flavours of Portugal’s fantastic fish and seafood. Curious facts? In what used to be the bar, there is a counter in front of the stoves, where they also offer a far more personal, intimate, and intense option called the “Kitchen Seat” reserved exclusively for just two diners and where… the experience is enhanced by constant interaction with the chef!

1 Star • Portuguese, Creative. It is located in the exclusive Vinha Boutique Hotel, a small 16th-century mansion on the banks of the Douro, where sophistication and elegance lie around every corner. In the exquisitely decorated fine-dining restaurant, the menu is by renowned Chef Henrique Sá Pessoa and ably executed by resident Chef Jonathan Seiller. Here, the contemporary concept revolves around seasonal Portuguese produce with international influences, translated into à la carte dishes and a single tasting menu called Identidade (“Identity”), enhanced by two wine pairing options. Standout dishes? We loved both the crab, scallop & caviar dish and the Algarve scarlet prawn with coconut tapioca, sweet potato and curry, a powerful combination of flavours evoking Europe, Asia and the Americas all at once. Cooking times are spot-on and the sauces are extremely well executed!

1 Star • Modern Cuisine. When we talk of unique restaurants, we refer to places such as Vista! This restaurant occupies a delightful early 20C palace situated on a promontory in the middle of the Praia da Rocha, hence the authentic picture-postcard views of the immense Atlantic.With an emphasis on sustainability, chef João Oliveira creates meat dishes as part of a culinary repertoire that champions local ingredients, including olive oil. The experience here begins with appetisers in the kitchen before heading into the elegant dining room to choose between two menus: Vista (exclusively based around locally caught fish and seafood) and Terra (vegetarian). To help explain the provenance of ingredients (langoustine from Sagre, sardines from Portimão, violet prawns from Vila Real de Santo António, baby squid from Praia da Rocha, etc), three ceramic pieces are placed on your table that highlight the different areas of the Algarve.

1 Star • Contemporary. Are you looking for an exclusive gastronomic venue on the charming island of Madeira? This could be the perfect choice! Located in the luxurious Belmond Reid’s Palace, this restaurant offers you one of the most breathtaking views of Funchal’s coastline. Its name pays homage to the legendary William Reid, the Scottish dreamer who began building the hotel more than a century ago. The proposal focuses on two tasting menus (William and Discovery) that showcase local ingredients and pair them with modern techniques in a classic, elegant setting. Dishes such as Atlantic fish served with a tasty celeriac and fig tree, or the seductive, Lamb accompanied by mushrooms and sweet potato are part of the inviting menu. Save room for dessert, because… the São Tomé chocolate, lemon and "Pé de Cabra" offers memorable textures!

1 Star • Japanese. This spot is somewhat hidden away in the Alcântara district, and its name bears a certain mysticism; not without reason, as it alludes to the four elements of nature (Earth, Water, Fire and Air). Brazilian chef Habner Gomes, well supported by José Balau as dining room director and sommelier, offers a Japanese-inspired proposal in the kaiseki style, presenting a single omakase tasting menu that reveals extensive expertise and extreme refinement, as the dishes are plated with the utmost attention to detail. It features a comfortable sushi counter for ten diners, and goes beyond the usual raw cuisine to introduce us to Japan’s hot dishes, with tasty broths and grilled preparations. Curious details? The dishes, which always celebrate fish from the Portuguese coast (seabream, Atlantic leerfish, eel, Azorean bonito, etc.), take their names from the techniques used (Sakizuke [appetiser], Otsukuri [sliced raw fish], Niguirizushi [hand-formed sushi], Agemono [deep-fried dish], etc.).

1 Star • Modern Cuisine, Contemporary. At Palacete Severo, a luxurious boutique hotel surrounded by gardens and reminiscent of an art gallery (its French owners are art dealers), the renowned chef Tiago Bonito undertakes his most personal project. The space includes a bar area where aperitifs are served before moving to the table, an elegant dining room adorned with fine contemporary works beneath a stunning coffered ceiling, and an additional room used for private dining. The proposal, distinctly gastronomic in nature, revolves around a tasting menu entitled Lés a Lés, from which guests may choose 9 or 14 moments from a list of dishes. Overall, the chef champions author-driven cuisine that brings his memories to light (as in the dessert Memórias de infância - Childhood Memories) and invites us on a journey through Portugal’s traditional flavours (Pão e brioche com fermento natural (sourdough bread and brioche), Pescada de anzol (line-caught hake), Novilho nacional (Portuguese beef)…), always viewed through a contemporary lens, with refined textures and excellent broths.

1 Star (Green Star) • Modern Cuisine. If you’re keen to try new fish... this is the perfect place. Rodrigo Castelo is the chef at the helm, a Ribatejo native who, after extensive research, found a way to showcase the produce of his region by focusing mainly on predatory river fish to help balance the ecosystem. The restaurant evokes old taverns, with striking azulejo tiles that add a contemporary touch and provide a backdrop for dishes crafted with great delicacy. The kitchen, with a strong identity of its own, puts the spotlight on fish such as Lúcio, Barbo and Siluro, some cured in salt, alongside more familiar options such as wild boar or wild duck. You can choose the Ribatejo Gastronómico menu, 10 chef’s-choice moments, or the Experiência à Carta, with six dishes (there are two specific pairings and, if you’re visiting with children, they also offer a children’s menu). We were especially surprised by the vegetarian dish A nossa horta!, Our vegetable garden!

1 Star • Mediterranean Cuisine. Established in the Monte Carlo Beach, a magnificent 1930s luxury hotel, revamped by designer India Mahdavi in a subtle Riviera vein, the culinary lineup is the work of executive chef Marcel Ravin (two stars at the Blue Bay Marcel Ravin). Talented, Italian-born chef Domenico D’Antonio sets the seafood score to music, calling upon first-class produce from the Mediterranean along the way: spider crab, white asparagus, yuzu, kiwi and fennel; John Dory, sorrel sabayon, ravioli stuffed with leeks and shellfish. Everything serves a purpose in this repertory which aims to highlight each ingredient courtesy of intelligent, high-impact seasonings. The quintessence of fine dining on a terrace facing the sea.

1 Star • Italian, Creative. Born in the southern Italian region of Basilicata, chef Antonio Salvatore has travelled incessantly, thanks to his profession: Spain, England and Russia – where he met the new owner of Rampoldi. In the former cigar lounge, he has created a tailor-made setting (only five tables), where he applies himself with unfailing rigour to serving top-notch contemporary Italian cuisine that is both tasty and precise. The sourcing – no surprise here – cannot be faulted: he draws on small-scale producers around Menton and San Remo, but certain produce is also imported from the south of Italy. A few examples of his dishes: bottoni di vitello tonnato; cabri dodici ore; texture di cioccolato… At the brasserie, meanwhile, the menu features a handful of modernised classics.

1 Star • Classic Cuisine. On the rooftop of the iconic Hôtel de Paris, Le Grill and its sliding roof has lost neither its mythical aura nor its breathtaking view! Chef Dominique Lory painstakingly works with first-class, bountiful local produce, adding a whole new high-flying dimension to barbecue cooking along the way. Examples include marinated gamberoni from San Remo packed with briny aromas, rack of lamb in savory or young free-range chicken steeped in Provençal aromas… The establishment upholds the venerable culinary art of soufflés with flair, illustrated by their hot raspberry and pistachio soufflé - to die for!

1 Star • Modern Cuisine, Creative. Yannick Alleno’s gourmet counter food, after finding favour with Parisian city slickers, has set up shop in the Hermitage Hotel in Monte Carlo with the same sure-fire recipes. Namely, gourmet fare that boldly asserts a distinctive unorthodox culinary identity. The open kitchen faces the terrace and the impressive tasting counter in metallic wood, in an elegant blue colour scheme that echoes the nearby sea. In terms of food, the accent is on the seasons and wellbeing, anchored in plants, seafood and low-sugar desserts. In fine weather, meals are served on the Mediterranean garden patio commanding a view of the deep blue sea as a bonus.

1 Star • Modern Cuisine. On an esplanade overlooking Boulevard du Larvotto and the Japanese Garden, this restaurant pays tribute to the great French chef. Behind a swanky black façade, a rattan-furnished terrace leads into a cosy dining area with green-upholstered banquettes and chairs and a marble floor. While the famous Robuchon mashed potato is served with each main course, the master’s influence remains discreet. The à la carte lineup stars pedigree Gallic classics with a scattering of Mediterranean notes: carpaccio of greater amberjack in citrus fruit and pink berries, salt crusted seabass, free-range poultry and morels in vin jaune, Rossini beef and Périgueux sauce.

1 Star • Italian. Named after the northern Italian town famous for its truffles, this restaurant is found on the first floor of the opulent Raffles hotel, within the eye-catching Katara Towers. With its vaulted ceiling and Italian-themed décor, the room has a distinctive and intimate feel. The cooking, by experienced chef Cristhian Serraino, is skilfully measured and far more complex than may first appear. Dishes such as Barolo-braised veal cheek or spaghetti with ragù of shrimp highlight his skill. Top quality ingredients are flown in from Europe, like the Balfegó tuna. To watch the chefs in action, book the Chefs Table; in you want a romantic evening, choose the 'Romeo & Juliet' balcony table for two. A tiramisu is a must to finish.

1 Star • French Contemporary. Take the lift to the top floor of the extraordinarily beautiful Museum of Islamic Art and wonder at the glorious views over the Bay – then head to this equally stunning restaurant. Relax in the high-backed leather chairs and choose one of the seasonal tasting menus (there is a shorter one at lunch). This is all about refined and sophisticated contemporary French dishes, with many of them finished tableside by the charming staff who talk you through the preparations. Whether lamb or quail, asparagus or beetroot, each component is exquisite in every sense. Desserts, such as chocolate and orange ravioli, are equally memorable.

1 Star • Indian. Part of a small international group, this Indian restaurant is named after the intricate 16th-century shawls of Kashmir and sits inside the Sheraton Grand Hotel. It’s a smart spot, with a mix of modern and traditional elements in its décor. The extensive menu covers all regions of India, from Old Delhi butter chicken to Kerala-style beef, and includes refined small plates and several dishes from the tandoor such as succulent lamb chops. Fine ingredients are used and bold flavours are delivered, with the spicing impressively well-judged.

1 Star • Modern Cuisine, Contemporary. It is well worth driving the 60-odd kilometres from the centre of Belgrade to get to this fascinating property serving fine cuisine and excellent wines. The restaurant is situated within the Atelje Vina Šapat winery, amidst 12 hectares of vines. The dining room, decked in velvet upholstery and chandeliers, is elegant and classical with discreet modern touches, while its picture windows allow guests to enjoy sweeping views of the peaceful Danube, vineyards and surrounding lush green countryside. Talented chef Nikola Stojakovic brilliantly merges high-flying techniques he gleaned in some of France’s top restaurants with premium Serbian produce, including local meat and freshwater fish. His distinctive, creative approach involves presenting three successive versions of each savoury dish in a unique interpretation of the same main ingredient. For those willing to trade a view of the Danube for a front-row seat of the culinary action, a special table positioned directly in front of the kitchen provides a captivating and immersive experience. The wine cellar is a genuine Aladdin’s Cave, with over 500 labels ranging from the estate’s own production to outstanding vintages from across the globe. A fine dining experience in a class of its own!

1 Star • Modern Cuisine, Contemporary. Located on the edge of the historic centre, this restaurant boasts expansive picture windows that frame stunning views of the Sava River and the city’s contemporary skyline. Talented and passionate, youthful Marko Derić, back in Belgrade after honing his craft in several European restaurants, is now at the head of a creative, razor-sharp kitchen team. Marko’s culinary approach is rooted in Serbian traditions and produce, to which he gives a modern twist, drawing inspiration from French and Italian cuisines. Diners can choose between a range of menus: a five-course fish menu, a five-course meat menu, a more elaborate eight-course menu that features fish and meat, a special lobster option and a concise à la carte lineup. In a unique touch, the chefs themselves present the dishes at the table, forging a direct bond between the kitchen and the diner. Every detail of a meal here reflects a deep respect for Serbia’s culinary heritage, thoughtfully and savvily reinterpreted through a contemporary lens.

1 Star • Innovative, Chilean. Chilean chefs Araya and Guerrero worked at the same restaurant in China. Their ingenious creations – deeply influenced by Araya's time in Spain and Japan – use an eclectic mix of Chilean and Japanese produce, with a South Pacific theme. Japanese favourites such as kinki and cod milt are jazzed up by aji amarillo and merkén from Chile, served alongside French pigeon and caviar. They even ferment and roast their own cacao to use in sauces.

1 Star • Innovative. Housed in Jinricksha Station, a former rickshaw depot circa 1903, Born boasts a modern dining room adorned by glowing double arches, high glass ceiling and an ethereal paper sculpture. Chef Tan cooks up a 9-course tasting menu inspired by the circle of life and his personal journey, melding French gastronomy with Chinese cooking. Dishes are creative and crafted with globally sourced ingredients, delivering contrasts in textures and flavours.

1 Star • Italian Contemporary. The entrance to this intimate restaurant in a refurbished colonial house is flanked by an imposing display of wine bottles, including many interesting Italian vintages. The interior is elegantly furnished with refined contemporary charm. They serve set menus comprising impeccably executed dishes. Signatures include house-made tagliatelle with freshly shaved and intensely aromatic white truffle. Wine list comes with options of Italian labels, natural wine and whisky flyer.

1 Star • Barbecue. Years ago, the Aussie owner-chef David Pynt opened a pop-up in London called Burnt Enz to great acclaim. Then his refined barbecue food cooked in a wood-fire brick kiln was taken up a notch with Burnt Ends in Singapore. In 2021, it moved to this location, twice as big as its previous space. The small but interesting snack menu is worth exploring. Meats and fish are well complemented by the Australian wines on offer. Book ahead to secure a table.

1 Star • Peranakan. The lofty room feels airy, while bamboo and rattan details impart serenity. Influenced by his mother and grandma, the chef cooks traditional Peranakan fare with a creative twist and an Indonesian touch. In addition to à la carte dishes that are served communal style, the tasting menu features 10+ courses that change every two months; many are one-bite dishes with unique flavours and textures.

1 Star • Steakhouse. Synonymous with quality steaks with big flavours, celebrity chef Wolfgang Puck is a seal of confidence for this outpost of his famed namesake in LA. Here steaks are expertly seasoned, chargrilled and finished off under a 1200-degree broiler to leave them juicy and tender. Don’t forget to order the amazing onion rings with your steak. The wine list offers over 650 labels and a cocktail at the bar while waiting for your table adds to the experience.

1 Star • Sushi. Sourcing the finest ingredients is something of an obsession for Kyoto-born Kazuhiro Hamamoto. It's not just his nigiri, whether nodoguro or chutoro, that show his careful craftsmanship – the preceding dishes, such as the uni or smoked tuna course, prove just as memorable. Fish is paired with sushi rice dressed in either red or rice vinegar to accentuate its natural flavours. There is just one sitting at lunch and one at dinner, so book well ahead.

1 Star • Street Food. Noodles are cooked-to-order with nicely layered flavours and textures in every bite. Crispy dried plaice, fluffy cracklings, and tender pork liver are all meticulously prepared. Expect to queue any time of the day.

1 Star • European Contemporary. A picture window in this elegantly furnished room gives diners a front-row view of the kitchen team in action. The tasting menu served at dinner features multiple courses that showcase top-notch produce from Japan and France, such as Miyazaki Wagyu and Bresse pigeon, deftly crafted with European techniques. There is also a plant-based menu for vegans. With thousands of labels from Burgundy, the wine list is worth perusing.

1 Star • Teochew. Since 2016, this restaurant has been serving traditional Teochew fare with an emphasis on fresh seafood. Only 15 oversized swimmer crabs are steamed and served chilled each day, so order ahead to avoid disappointment. Teochew-style, chilled, steamed fish also impresses with irresistible briny-sweetness, tender flesh and buttery belly. Dip in the delicious Puning bean sauce for extra umami. Other classics, like the oyster omelette, are also worth trying.

1 Star • French Contemporary. Since 2023, Jag has been housed in this pristine white-walled space with sage green furnishings, brushed brass trims and mid-century rattan chairs. Chef Jeremy Gillon's cooking remains vegetable-forward: French produce picked at peak ripeness – and supplemented by meats and seafood – is key to his ethos. Dishes are light in flavours but strong in creative flair. The cheese trolley impresses with its sheer variety. Round off your meal with a digestif.

1 Star • Innovative, Singaporean. Chef LG Han takes recognisable local flavours and tastes remembered from childhood as his starting point – and then reimagines and reinterprets them, using superlative ingredients from across Singapore. The result is an exciting, original and unforgettable set menu that surprises, amuses and satisfies. The restaurant’s black canvas is punctured by razor sharp lighting, while the service team are clued up and very well organised.

1 Star • Cantonese. Unlike other branches in the group, this one has a European décor echoing the colonial style of the building that hosts it. That said, the menu remains the same as the others. Apart from the main menu, make sure you check out the chef’s selection menu. Double-boiled soups, flavourful and hearty, are unmissable. Deep-fried spare ribs marinated with shrimp paste are crispy and loaded with umami.

1 Star • French Contemporary. Sporting a brand-new image, Lerouy moved to this new address in 2024. Head to the cute little bar for a pre- or post-meal drink. The main dining area overlooks the open kitchen for a chef’s table-like vibe. As always, the food is served omakase style – choose the number of courses and tell the servers about your allergies and dislikes. The kitchen excels in unexpected food and flavour combinations that never fail to pleasantly surprise.

1 Star • French. Candles in wine bottles and tables made from wine barrels are among the details that set the authentic small bistro scene here. Wine connoisseurs will be bowled over by the wine cellar and knowledgeable servers, who know every vintage inside out. Classic French recipes are made with local ingredients to cater to the local palate. Many dishes are meant to share, making this lively spot a great place for get-togethers.

1 Star • European Contemporary. Dining in the Flower Dome makes for a back-to-nature moment and Chef Wilson does it with a touch of class. In his tasting menu, gracefully presented courses are underpinned by solid techniques, packed with oomph and flavours bold enough to match the showy, colourful blooms. The wine list showcases some rare labels, including bottles from Lebanon and Morocco, while the temperance pairing is also interesting. Service is seamless and personable.

1 Star • Korean Contemporary. The bright room is furnished in a cream and birch colour scheme, imparting calmness and warmth. The Korean chef Louis Han named his restaurant Nae:um, meaning a fragrance that evokes memories. Food culture and recollections of his home country are at the core of his episodic menu that changes with seasons. Innovative courses are precisely executed and presented in an ethereal, refreshing manner, but have inklings of their Korean roots.

1 Star • Innovative. Championing a concept of “crossroads” cooking, the chef explores how cultures, ingredients, and geographical locations intersect with a menu that unfolds like a narrative. Motifs such as vanilla and turmeric are repeated throughout and lighter flavours build up to a tour-de-force climax. The marble table and conjoining chef’s counter are the preferred front row seats to interact with and watch the chefs work.

1 Star • Innovative. The chef hails from Osaka and honed his skills in some of Tokyo’s top kitchens. In his 6- or 8-course omakase menu, he revisits his Japanese roots with classic French techniques. Exquisite dishes made with quality seasonal Japanese produce taste light, sophisticated and subtle. With only 16 seats at the pine wood counter overlooking the open kitchen, reservations are recommended. The immaculate service further adds to the experience.

1 Star • Peranakan. The view of the lush green in the garden is one good reason to visit. But owner-chef Malcolm Lee's exquisite tasting menu that explores the untapped possibilities of Straits cuisine is what makes the experience of dining here unforgettable. Named after the plant that produces buah keluak seeds, a key ingredient in Peranakan cuisine, Pangium pays homage to family recipes passed down for generations with carefully crafted dishes that taste exceptional.

1 Star (Green Star) • Malaysian, Contemporary. An alumnus of prestigious establishments in France, the U.S. and Singapore, Chef Kevin Wong opened Seroja in 2022 to pledge his love to the Malay Archipelago. His seafood-focused tasting menus pay tribute to Malaysian culinary traditions with a generous use of local produce, spices and techniques. The plating is meticulous and artful and the flavours subtle and finely balanced. Ask about the food and wine or non-alcoholic beverage pairing.

1 Star • Sichuan, Cantonese. Further to a recent refurbishment, the interior still exudes luxury and elegance, but in an updated, understated manner. The head chef, who honed his craft at the Tokyo branch for over 12 years, champions a refined take on Chūka Sichuan cooking. Try his signature mapo tofu, or the stir-fried Hokkaido Mangalica pork – packed with bold flavours, it is also bursting with umami, thanks to the fatty pork belly and a blend of fermented bean sauces.

1 Star • Cantonese. The serene interior is furnished in contemporary Chinese style, in a palette dominated by warm whites and muted tones. On the menu, wok hei-laden stir-fries such as crocodile fillet in brown sauce, and venison with Chinese kale feature alongside Cantonese classics including baked stuffed crab shell, steamed Chinese marrow rings stuffed with shrimp, and spinach and tofu in crabmeat sauce. Be sure to try the exquisitely crafted dim sum, too.

1 Star • Cantonese. This large, contemporary dining room is surrounded by a relaxing garden. You’ll be well looked after as the engaging staff provide service with plenty of vim and vigour. The extensive Cantonese menu covers all classics as well as seasonal dishes, with seafood being a particular highlight. The double-boiled sea whelk soup with fish maw, sauteed Dong Xing grouper fillet and braised abalone are just some of the specialities.

1 Star • Sushi. The silky smooth and tactile counter was fashioned from a 300-year-old cypress and the wooden ornaments on the wall were handmade by a famous carpenter in Nara. Traditional Edomae sushi is made with seasonal seafood and vegetables from Japan. Only the best rice, marinated with red or white vinegar, makes it to the counter. Even the sauces are shipped from their flagship store in Japan to maintain consistency. The omakase menu is recommended.

1 Star • Japanese Contemporary. The contemporary room is divided into three sections: a counter with seats, private rooms and the chef’s table. To stay close to the action, opt for the latter. Dinner features one sitting only with a choice between traditional and seasonal menus. Ingredients are of high quality and the food is nicely crafted. In addition to typical Japanese fare, some dishes are underscored by Western techniques with a pronounced Italian accent at times.

1 Star • French Contemporary. Chef Takuya Yamashita’s style is to use French techniques to bring out the best of the mostly Japanese ingredients. The resulting tasting menus are inventive and intriguing and feature delicate and attractive dishes, such as Hokkaido scallop with Mont D’Or, and Miyazaki Wagyu with cognac sauce. The graceful restaurant is housed within a historic converted convent and is divided into two rooms, one of which allows diners to see into the kitchen.

1 Star • Asian Contemporary. After working in some prestigious kitchens, Chef Nicolas Tam makes his debut with this intimate, understated and well-run restaurant. His solid French techniques come through in his pan-Asian tasting menu featuring mostly Japanese ingredients, sporting refinement, precision and balance. Served and introduced by the chefs themselves, the courses flow seamlessly and build upon each other. Counter seats overlooking the kitchen are the ones to go for.

1 Star • Creative, Seasonal Cuisine. COB, an acronym for “Cooking Outside the Box", is run by young Filip Matjaž who comes from a long line of restaurateurs and who greets his guests personally in the dining room before delighting them with his personalised, minimalist-style dishes prepared from almost exclusively local ingredients. His 8-course tasting menu features meat and fish dishes that demonstrate his love for the region through traditional recipes reinterpreted with imagination and creativity. Situated in the upper part of Portorož, the restaurant boasts stunning views of Piran bay from its terrace, as well as a designer-style dining room decorated in shades of grey. Excellent service completes the picture.

1 Star • Modern Cuisine, Mediterranean Cuisine. Located in Nova Gorica, slightly off the beaten track and a few kilometres from the centre, the restaurant welcomes guests into an urban-chic setting. You will be captivated by the relaxed atmosphere, pleasant music and a modern, reassuring culinary experience. No special effects here, just a balanced and sensitive indulgence for the palate. Among the dishes we sampled, the seafood rice with the fragrant aroma of oysters was undoubtedly our favourite: intense yet delicate, the smell alone evoked the sea breeze. Chef Uroš Fakuč is a constant presence in the dining room, personally overseeing the service and describing the dishes, ensuring that every guest enjoys a thoroughly satisfying experience.

1 Star • Modern Cuisine. Situated on a small hill just outside Vipava, this elegant restaurant – in business for over fifty years – occupies a seventeenth-century residence with distinctive Renaissance styling, divided into several rooms, each with its own character. An enchanting dining room with a fireplace is the setting for a refined cuisine, where traditionally inspired dishes coexist with more creative and experimental proposals. Under the guidance of Tomaž Kavčič, among Slovenia’s most renowned chefs, the gastronomic offering follows the rhythm of the seasons with a menu that showcases local ingredients and fresh regional products. The iconic and theatrical gin and tonic pudding remains an unforgettable experience, a symbol of the chef’s creativity. A passionate sommelier guides guests through the extensive wine list, where Vipava Valley labels stand out: don’t miss the wines from Burja estate, among the zone’s most representative producers.

1 Star (Green Star) • Farm to table, Creative. Luka Košir's restaurant and home can be reached by driving along hilly roads dotted with small villages and surrounded by lush green landscapes that offer a glimpse of Grič's green vocation. The same beautiful view can be admired from the tables in the dining room-veranda, while culinary enthusiasts can sit at the table in front of the open kitchen to watch the team at work. The chef and owner interprets Slovenia in a seasonal, rural and creative key, offering two tasting menus – seven or eleven courses – to be chosen when booking online; once you arrive at the restaurant, you can then rely on his inspiration. The menu changes daily based on market availability, featuring fresh, high-quality ingredients: from vegetables grown in the restaurant's own gardens to eggs and meat (only in season) from the family's duck farm. The distinguishing feature of the cuisine is the use of dry ageing, applied to both meat and fish, which takes place in a dedicated space below the restaurant, along with fermentation and other processes. The result is a veritable compendium of culinary techniques, some of which are very creative and experimental. The selection of wines by the glass is conceived as an authentic pairing journey designed to enhance the dishes. There is also an original non-alcoholic pairing, based on tea, juices and artisanal preparations.

1 Star • Creative, Modern Cuisine. Opened in 1972 and now run by the third generation of the family, the restaurant surprises guests with its modern, minimalist design and large glass walls that flood the rooms with natural light, from the moment they step inside. When booking, all you do is choose the length of the menu – three, five or seven courses for lunch, five or seven for dinner – while everything else is a surprise. In the kitchen, Gregor Vračko applies his deep knowledge of Styria, combined with remarkable creativity, offering a contemporary and unexpected interpretation of the region's outstanding produce.

1 Star (Green Star) • Contemporary, Farm to table. In the small but pretty old town, the restaurant, rooms and bistro (open for lunch) are housed in a period building, the interior of which retains all the charm of the past. In the kitchen, Uroš Štefelin offers three tasting menus – with five, seven or nine courses – which can be selected at the time of booking. Regardless of the number of courses, the gastronomic journey focuses on local produce and recipes, reinterpreted with a contemporary sensitivity.

1 Star • Modern Cuisine. Dating back to the 13C, Grad Tabor castle has experienced many changes of ownership and various uses during its long history, right up to its current incarnation as a romantic, gourmet restaurant. We recommend choosing one of the tasting menus (of various lengths) in order to enjoy this gastronomic experience to the full. At the helm in the kitchen, talented and self-taught chef Marko Pavčnik surprises guests with his dishes inspired by the local region and its ingredients which he showcases with elegance and authenticity. He pays careful attention to sustainability, sourcing his ingredients from a local eco-farm, as well as foraging and using every part of an animal. The smoked trout served with an elderflower sauce is one of his best dishes – a good example of how every dish has its own identity and character. The extensive wine list focuses on Slovenia – try one of the excellent whites from Styria, a region that produces wines of real character. In summer, enjoy your meal in the splendid outdoor courtyard which boasts fine views and a unique atmosphere.

1 Star • Contemporary, Korean. Chef Kim Dae-chun’s cooking continues to diversify and deepen over time. The menu at this restaurant embodies the culinary direction he wishes to pursue, largely thanks to his modern Korean preparations. Under the theme of fermentation and aging, the essential attributes of Korean gastronomy, the chef prepares ingredients with care and expertise. The 7th Door symbolises a gastronomic entrance to “the seven tastes of food,” the first five being the five basic tastes; the sixth, the taste of fermentation and aging; and the seventh, the culinary sensibility of the chef.

1 Star • Korean. The chef, originally from Gyeongsang-do, proudly showcases ingredients and culinary traditions from his hometown. The intriguing seasonal menu reflects the food culture of South Korea, guiding diners to experience its beauty. Meat dishes are the chef's specialities, including succulent, flavourful pork belly and one‑month house-dry Hanwoo beef sirloin. Located on the 81st floor, the restaurant offers splendid views of Seoul—window‑side seating and private rooms provide especially stunning panoramas.

1 Star • French Contemporary. Just like the visual art technique of collage, Chef Jin-sung Noh draws upon his extensive understanding of ingredients to create dishes that balance various flavours. His refined culinary skills are richly expressed through the harmonious blend of ingredients' inherent flavours and dense sauces. By incorporating seasonal local ingredients with fermentation techniques, he gives traditional French cuisine a modern, diverse touch. Enjoy his distinctively stylish dishes in a charming dining space.

1 Star • Korean Contemporary. As the name suggests, the space evokes a beautiful urban garden. The window seats are prized for the commanding views of the cityscape from the 36th floor of the Josun Palace Hotel. There is no menu here; instead, diners receive a series of illustrated cards depicting the main seasonal element of each beautifully executed dish. The delightful staff are there to guide them along and explain each dish in more detail. Traditional Korean dishes are given a creative twist, which demonstrates the restaurant’s mastery of contemporary culinary techniques.

1 Star • Mexican. Escondido is a space replete with Chef Jin Woo-bum’s passion for Mexican food. His infatuation with the cuisine led him to Mexico, where he steadily learned and improved his culinary skills while engrossed in Mexican culture. The restaurant offers bona fide Mexican cuisine with the chef’s unique twists. He conjures up finely nuanced flavors by making particularly nuanced use of tortilla and mole, the staples of Mexican cuisine. One last tip: pairing your dish with tequila, mezcal or a cocktail will take your gourmet experience at Escondido to a whole new level.

1 Star • Contemporary. Located in a quiet residential neighbourhood, Exquisine is Chef Kyung-won Jang’s creative space for exploring the characters and potentials of Korean ingredients. Using herbs grown in-house and fresh, regionally sourced produce, the restaurant offers reasonably priced menus—one for lunch and one for dinner—each changing frequently according to ingredient and kitchen conditions. With soft lighting and minimalist decor, the compact dining room in black and grey tones creates a warm, intimate atmosphere ideal for dates and quiet meals.

1 Star (Green Star) • Italian Contemporary. Perched on Dalmaji Hill, fiotto is a small, husband-and-wife–run restaurant offering a pasta-focused tasting menu. The dishes highlight vegetables from the owners’ family farm, Jirisan pork, native Korean rice, and other carefully sourced ingredients. Most components—fresh pastas, cured ham, kombucha vinegar and syrups—are made in-house, expressing Piotto’s natural, understated style. The cooking draws on modern Italian techniques, balancing pasta with other starch-based dishes, while restrained sweetness and a light touch allow the ingredients’ true character to shine. The wood-toned, beige-and-gray dining room completes the warm and comfortable atmosphere.

1 Star • Japanese. The chef couple Hyeon-Ah Choi and Jin-hee Won, both trained at renowned Japanese restaurants, create cuisine that elegantly expresses Japanese seasonality with uncommon preparations such as hand‑pulled somen, freshly ground sesame, and bracken‑starch warabi‑mochi. Dinner begins promptly at 7 p.m. for all guests, with each course presented directly in front of them for a deeply immersive experience that highlights the chefs’ craftsmanship. Thoughtful explanations from the chefs and warm, attentive hospitality further elevate the overall dining journey.

1 Star (Green Star) • Mediterranean Cuisine. Gigas presents seasonal Mediterranean cuisine crafted with fresh vegetables and herbs that reflect the fragrance of nature. All produce comes from the chef’s family farm 40 kilometers away, bringing true farm-to-table dining to the heart of Seoul. Chef Jung Hawan uses natural ingredients to craft Mediterranean dishes that carry his own distinct character, elevating traditional recipes with a clear sense of direction. Enjoy the charm of nature-driven food in a dining space that evokes nature, decorated with rocks and trees.

1 Star • Korean Contemporary. At Giwakang, Chef Min-chul Kang—known for his distinctive French culinary style—presents a bold approach rooted in Korean cuisine. Melding classic Korean flavours with refined French techniques, Chef Kang creatively masters complex flavour pairings that might otherwise seem improbable. Dishes like dongchimi with caviar, ganjang gejang rice with truffle, and squid mandu are both daring and harmonious. The spotless open kitchen and elegant, modern space set a polished tone for the restaurant, while warm, attentive service rounds out a dining experience that feels both inventive and deeply satisfying.

1 Star • Contemporary, Japanese Contemporary. This intimate setting, with the main bar seating only eight, allows patrons to watch the chef's every movement. While preserving its unassuming façade on the second floor of the premises, Chef Kim Geon showcases highly seasonal ingredients in creations inspired by the freshness of the produce and his own creative intuition. Consistency and care are things Kim takes very seriously when serving his customers. The drinks menu features an impressive variety of sake produced by small Japanese breweries.

1 Star • Japanese. True to its name, the restaurant is housed in a pristine white building, creating a space that feels like a blank canvas and conveys a distinctly modern atmosphere. The open kitchen, surrounded by counter seating, allows guests to watch the entire cooking process, adding a dynamic element to the dining experience. The cuisine reflects the same contemporary spirit, highlighting the chef’s creativity. A standout is the crispy unagi, served first in a traditional style with sansho, followed by a second preparation wrapped in a thin pancake with basil and dipped in basil vinegar, reminiscent of Peking duck. After 9 p.m., guests can also enjoy à la carte dishes alongside a course featuring some of the restaurant’s classic signatures.

1 Star • Korean, Classic Cuisine. JUEUN offers a delicate expression of Korea’s four seasons, favouring a classic, understated approach over trends or ornamentation. A variety of fermented sauces form the backbone of the menu, enhancing ingredients with natural depth and harmony, while the seasonally changing courses provide a strong incentive for return visits. The meal follows a thoughtful progression and concludes with a traditional Korean table that highlights a wide spectrum of flavours. Ceramics by local artists and subtle media art create a space where tradition and modernity coexist with quiet elegance. The curated pairings of traditional Korean spirits and wine further elevate the experience.

1 Star • French Contemporary. Many dishes are Korean or Asian reimaginations of traditional French cuisine, which have been inspired by the chef’s collaborations and travels around the world. The restaurant offers unexpected flavor combinations, such as a sauce made of burnt dried bamboo shoots and blueberries, and a broth made from dried shiitake and miyeok incorporated into a French dish. It relocated in 2025 to a wider, brighter location, when every element - from its earth and nature-inspired design to the tableware - was chosen with meticulous care.

1 Star • Contemporary. Located on the 26th floor of L'Escape Hotel, L'Amant Secret (French for secret lover) is an intimate space inspired by Parisian sensibilities. Chef Son Jong-won, who honed his culinary chops in the United States, strives for a style which he refers to as Korean-style Western cuisine with Korean seasonal ingredients. His modern interpretations are based on local ingredients blended with Western cooking techniques, resulting in creations that are both original and familiar, respectful of the symbiosis between the producer and the ingredients as well as the kitchen and the diner.

1 Star • French. Chef Jang Myoung-sik has been welcoming diners with his confidently prepared French cuisine since 2006. The bright and airy second-floor room provides an intimate and comfortable environment, while the well -choreographed serving team ensure everyone is well looked after. The set menu offers a balanced array of seasonally pertinent dishes, all bursting with color and attractively presented. Korean beef tenderloin with dauphinoise and cauliflower purée is just one example of the clean, crisp cooking where the natural flavors of the ingredients are given room to shine.

1 Star • Korean Contemporary. Led by a young chef from Busan, Le DORER offers a tasting menu that modernises the essence of traditional Korean cuisine, placing seasonal local ingredients at its core. Originally a Korean restaurant, it has developed a contemporary style subtly influenced by French and Japanese techniques. After passing through a small alley, guests enter a speakeasy-like dining room with expansive ocean views. A well-stocked wine cellar and thoughtfully curated wine pairings further enrich the experience.

1 Star • Vegan, Vegetarian. Creating elegant, compelling cuisine using only plant-based ingredients is no easy task, yet Chef Si-woo Sung achieves it with confidence at Légume. His deep understanding of vegetarian cooking, combined with a distinctive personal vision, has shaped a menu with a clear identity. In pursuing a fully vegan approach, the restaurant refines contemporary cuisine while highlighting the breadth of Korean vegetarian traditions. The chef’s assured technique brings clarity and depth to each dish, and the imaginative flavours appeal not only to vegetarians but to diners with a wide range of tastes.

1 Star • Japanese. Co-owned by a Korean chef trained in Japan and his Japanese wife, Mori offers nicely presented authentic Japanese kaiseki dining that will delight both your eyes and palate. Chef Kim Wan-gyu crafts delicate dishes using the fresh seafood and seasonal produce of Busan. He has an unmatched sense of culinary balance as manifested by the perfect harmony of ingredients and a well-controlled sense of rhythm that characterizes Mori’s course meals. Enjoy authentic Japanese cuisine in this cozy space, where the chef’s sincerely crafted cuisine is complemented by the smooth and attentive service of his wife.

1 Star • Japanese. Muni is a refined Japanese restaurant defined by its understated entrance and minimalist design centred around a long counter. Behind the open kitchen, shelves display the chef’s carefully collected ceramics, adding a personal and curated touch to the space. Chef Dong-wook Kim doesn’t strictly adhere to traditional kaiseki, yet he naturally incorporates its sensibilities through his seasonal ingredients and elegant presentation. His omakase focuses on seasonality and simplicity, using top-quality Japanese and Korean products to express the essence of each season. As a certified kikisakeshi, the chef can recommend pairings that elevate the meal, offering an even richer dining experience.

1 Star • Contemporary. The raised open kitchen with its sizable brigade of chefs adds a little theatre to the dining experience at Chef Park Moo-hyun’s stylish restaurant. A smart, well-versed team of servers is also on hand to guide you through the meal. The set menu challenges the taste buds by mixing up dishes whose flavor combinations are complementary with those whose make-up is more innovative and unexpected. Presentation is strong–beets with goat’s cheese and hazelnuts is as delicious as it is good-looking–and dessert is often a highlight.

1 Star • Korean. Across the street from the stone wall of Gyeongbokgung Palace, Onjium blends traditional Korean aesthetics with modern architectural calm. Guided by court cuisine specialist Cho Eun-hee and Park Sung-bae, the culinary team reinterprets traditional Korean flavours through modern techniques, seasonal ingredients, and years of research. Each dish is rooted in history yet speaks to today’s palate. Counter seating offers a glimpse into the quiet focus of the kitchen, while carefully curated beverage pairings enhance the experience.

1 Star • Contemporary. Palate offers contemporary French cuisine that is free-spirited and adventurous in style. Its sensuous fare is based on the culinary diversity experienced by Chef Kim Jae-hoon. Ever since he boldly opened this diner in Busan, his hometown, the chef has been taking up diverse epicurean challenges while injecting freshness into the restaurant’s concept. This progressive aspect of Palate is well reflected in the cuisine it serves today. When it comes to dining, Busan has much respect for the old and traditional. This urban dining landscape makes one wonder how the chef’s ever-evolving culinary experiments will translate into gastronomic revolutions.

1 Star • Innovative. SAN blends modern cuisine with a creative flair. The flavours of seasonal ingredients are highlighted and paired with sauces to create a balance of complexity and restraint. Lobster jeotgal and chamoe dongchimi are fine examples of Chef Seong-hyun Jo's imagination. Milmyeon and dweji-gukbap deliver the robust flavours of Korean cuisine, elevated by the chef’s unique interpretation. Quiet service and thoughtful wine pairings add to the dining experience, which is further enhanced by the forest ambience of the space.

1 Star • Contemporary, Korean Contemporary. An evening at Solbam begins with drinks and snacks in the atmospherically lit drawing room before you are led into a bright, spacious dining area with an open kitchen. Chef-owner Tae-jun Eom’s extensive experience and technical skill are put to excellent use, especially when paired with the best of Korea’s seasonal produce. Whether it is snow crab with cauliflower, abalone with bamboo shoots, or Hanwoo with dallae, the dishes are often original and striking, presented with a touch of theatricality by a highly formal service team. For the full experience, opt for the three- or seven-glass wine pairing.

1 Star • Korean. Inspired by local culinary traditions but dedicated to expressing the modern-day sensibilities of Seoul cuisine, Soseoul Hannam serves up contemporary Korean food using ingredients that are most familiar to the local palate. The chef's creations are an homage to some of the more typical dishes and preparation techniques, including seasoned salads, pan-fried and braised dishes. Kelp chips, rich soybean paste stew, sliced raw fish with gomchwi (Fischer's ragwort) and aged kimchi, and chargrilled webfoot octopus are some of its signature offerings. Embark on a flavorful and refined journey through Korea with this diverse collection of traditional liquors.

1 Star • Contemporary. Located in a quaint part of Seoul, this operation is Chef Dae-hyun Yoon’s bold experiment in stylish fine dining. Here, the diverse culinary traditions and ingredients one may encounter in modern-day Korea converge with the familiar tastes found in everyday life to form unique fusion creations. Among the many connotations of the establishment’s name is the chef’s desire to serve food with soul, and this is palpable in every dish. Along with his wife, Chef Hee-eun Kim, this husband-and-wife duo have partitioned their establishment into several distinct sections, creating suitable dining spaces for disparate cuisines.

1 Star • Sushi. Tucked inside the restaurant Hinotsuki, the minimalist room features an eight-seat hinoki counter where a Japanese chef and a Korean team serve refined sushi. The sushi rice is made with Korean rice, cooked to mimic the texture of Japanese grains and seasoned with salt and two types of red vinegar for clean umami, while the seafood is largely seasonal and caught in Korea. On occasion, diners may taste the restaurant’s signature plump, deeply flavourful aji sushi. While the sushi selection is the same for lunch and dinner, the evening features more elaborate, intricately crafted dishes and a fuller course sequence.

1 Star • Sushi. Chef Matsumoto Mizuho is renowned for replicating authenticity in local settings. Rather than chasing after gastronomic trends, this sushiya strives to faithfully reproduce the authentic sushi of mainland Japan amidst the Korean milieu. Such efforts are unmistakable—from the composition and arrangement of shari (rice) and neta (fish topping) to the knowledgeable service provided. The impressive line of tsumami (appetizers) and the progression of nigiri sushi —reflecting the natural cadence of flavors — remain the main culinary appeal.

1 Star • French. The name Tutoiement means 'to speak in a friendly, informal way', reflecting Chef Do-hyeon Kim’s desire to connect casually with diners through food. Interestingly, in contrast to this relaxed approach, the precisely cooked and sophisticated French cuisine engages the senses, placing the focus firmly on the food. The chef expresses the subtle flavours, textures, and nuances of each ingredient with care, plating dishes to highlight harmony between the components and their accompanying sauces. His cooking reflects a personal journey, guided by clarity of vision and a desire to create a dining experience that feels both thoughtful and memorable.

1 Star • Contemporary. Beneath an industrial-style ceiling, a dark-toned counter wraps around the open kitchen, allowing guests to observe each dish taking shape up close. Bright, upbeat music and the team’s easygoing service create an atmosphere that feels both relaxed and refined. Drawing on experience from well-known kitchens, co-owner Chef Sung-bin Jeon presents a seasonal menu that blends Korean tradition, modern technique, and personal interpretation. Subtle, expressive flavours and a bold yet minimalist aesthetic define the course experience. A thoughtfully curated wine pairing is recommended for those seeking a deeper journey.

1 Star • Contemporary. y'east is home to unlimited culinary possibilities, just as the name suggests. Chef Young-dong Cho delights diners with familiar dishes reimagined via his singular aesthetics. He channels his passion into creating novel flavours by artfully blending ingredients that are hard to come by in Korea. From the signature amuse bouche inspired by kaya toast to galbi stone, each dish embodies the balance between novelty and familiarity, providing out-of-the-box gastronomic pleasures while retaining the essence of the original flavour.

1 Star • Chinese. On your way to your table, you’ll walk past a cabinet of Peking duck that’s a favorite order of many of the guests here at this handsome and comfortable Chinese restaurant at the Four Seasons hotel. While the menu leans towards Cantonese cuisine–lunchtime dim sum is always popular and the choice is extensive–the kitchen also offers specialities from a number of Chinese regions. Wok-fried Hoengseong Hanwood beef with ginger is a dish to look out for.

1 Star • Korean. Chef-Owner Kim Do-yun is someone clearly passionate about ingredients, and he holds a particular fascination for noodles. The counter allows those lucky enough to have secured reservations a front-row seat to witness the dishes’ creation and hear the detailed explanations of the aging, fermenting and drying techniques that are used to add such depth of flavor and contrasting textures to the fish and meats that make up the multi-course set menu. This is cooking from a chef who never stops learning or developing his skills.

1 Star • Innovative. Zero Complex has consistently presented innovative interpretations of the ingredients since its opening. Despite relocating twice, the flavours and creativity of the dishes have never wavered. The restaurant showcases the delightfully bouncy texture and rich, smoky flavour of sea mustard through one of their signature dishes—Pacific geoduck served with sides of chewy barley, sea spaghetti, and sea mustard mouse. Although the restaurant, located in a quiet residential area, might be a challenge to find, tasting the dishes while admiring the quiet garden will make it worth your while.

1 Star • Contemporary. There are personal goals that develop with learning, travel, effort... that personal evolution that can only be achieved by reaching your targets. This is the perspective from which we must take Lucía Freitas, a chef who is aware of food intolerances, tireless in her quest for a healthier cuisine and who, whenever possible, uses vegetables from her own garden. This charming restaurant with a contemporary atmosphere, where the stone walls and the wonderful skylight of the main dining room blend with a cosy private room, is the ideal setting to enjoy a modern, regionally based proposal, which is indebted to the magnificent Galician products (especially fish and seafood) but is also tasty, technical and feminine, constantly playing with colour. It offers two interesting tasting menus: Limiar and Alba de Gloria. Interesting facts: The beautiful tables, which are left as is... are all made with the original wood from authentic bateas!

1 Star • International. A'Barra is much more than a restaurant: Its contemporary offering revolves around premium products, such as Joselito Iberian pork and seasonal vegetables from La Catedral de Navarra. To a striking backdrop of a profusion of fine wood, a spacious layout and cutting-edge design, guests can choose between the elegant dining room, spacious private rooms, an exclusive table in the kitchen and what they call La Barra, a separate, sophisticated space that is ideal for a cocktail or an aperitif. Chef Sergio Manzano champions a concept closely linked to the finest ingredients, technique and raw passion, which is why both the à la carte menu (with the option of half portions) and the tasting menu invite us to discover traditional flavours from a contemporary perspective. Signature dishes here include the Huevo de Mos, with Joselito ham tagliatelle and smoked eel and the steak tartare. Let the superb sommelier Valerio Carrera guide you in your pairing from the extensive wine cellar.

1 Star • Contemporary, Regional Cuisine. Albacete, which has been known as the New York of the La Mancha region since the time when the Spanish writer known as Azorín coined the term in one of his poems, boasts an enticing gourmet focus thanks to the Ababol restaurant, which is the Spanish word for a type of red poppy. In its contemporary dining room, overlooked by the open kitchen, chef Juan Monteagudo conjures up dishes which showcase the traditional roots of La Mancha, select ingredients (many from its local farms), and sublime sauces that you’ll want to mop up on your plate! The French technical detail on display is influenced by the chef’s father (the artist Philippe André Georges Monteagudo) and is accompanied by a meticulous approach to presentation. The à la carte (half-portions are available) is complemented by two tasting menus (Tierra and Ababol) and a third dedicated to game during the hunting season. Everything on the menu is delicious but one dish that stood out for us was the “cauliflower with Iberian pork fat”.

1 Star • Creative. This elegant restaurant, the name of which is the linguistic predecessor of the Spanish word for apron ("delantal"), is enthusiastically run by a team that brings its full expertise, emotion, soul and intrinsic personality to the cuisine. Head chef Julio Fernández Quintero oversees everything that goes on here with the clear objective of transferring traditional Andalucian flavours to a more cutting-edge culinary approach, while maintaining the authenticity of local ingredients and produce and their seasonality. In the renovated dining room, the decor of which is more akin to that of a museum, choose between two tasting menus with different numbers of courses (one menu has nine, the other twelve) but both offering a wine-pairing option. For an even more intense and immersive dining experience, why not book the superb chef’s table in the kitchen, with seating for just ten guests.

1 Star • Fusion. A restaurant that will delight guests both for its gourmet cuisine and the love story that is behind it. The dreams and sense of excitement evident within its walls developed relatively recently when the two chefs at the helm met while working with celebrated chef Jordi Cruz at the three-Michelin-starred ABaC. Mariana Sánchez, originally from Cuernavaca (Mexico), and Gonzalo Baquedano, who hails from Logroño, showcase their skills on an à la carte and a tasting menu (in the evening, the latter is combined with another shorter menu option) that showcase the fusion between Mexican and La Rioja cuisine with an emphasis on seasonal ingredients. The elegant and consistent cooking here subtly plays with spicy flavours that are adapted to European palates through variations on classic Mexican tacos. Standout dishes include the Mexican red prawn cocktail, the crispy pork cheek tacos, the venison with pink Mexican mole, and the sweetcorn-inspired “pastel de Elote” cake.

1 Star • Modern Cuisine. If you’re on the lookout for a restaurant with a true soul and no little history, you’ll find it at Alameda, where the Txapartegi brothers have transformed this restaurant into a must for food-lovers and where they closely follow the wise words of their grandmother Julia: “the shorter the distance between the soil and the stove, the better”. Choose between two distinct and pleasantly renovated dining spaces: the “taberna” and the gastronomic restaurant itself, the latter boasting a classic, rustic decor but with added attractive and modern features. Gorka and Kepa are at the helm in the kitchen, while Mikel performs sommelier and front-of-house duties. On the à la carte and two appetising set menus (Hondarribia and Gartzinea) they highlight deep-rooted Basque cooking from a more contemporary standpoint, creating what they call “Bidasoa cooking”, which is indelibly linked to the Bidasoa-Txingudi area and its locally produced ingredients. We particularly enjoyed the marinated and smoked Bonito del Norte tuna with onions and citrus fruit.

1 Star • Modern Cuisine. A restaurant that really leaves an impression thanks to its highly personalised working philosophy which is based around three core concepts: flavour, feeling and aesthetics. Here, chef Alejandro Serrano, who decided to return to his native Miranda de Ebro having trained at the Basque Culinary Center in Bilbao and in renowned restaurants such as Azurmendi, Coque, and DiverXO, shows that you can go against the tide and still succeed. In his elegantly contemporary eatery, enjoy dishes with a surprising focus on a traditional regional concept the chef refers to as “El Mar de Castilla” (in days gone by, it was common for people in this inland region to eat aged and salted fish). His cuisine, which he describes as “a fantasy story on the palate”, centres on two attractive and colourful tasting menus: Bosque Marino S (short version) and Bosque Marino L (long version). Not to be missed!

1 Star • Modern Cuisine. Alkimia has a somewhat surprising location inside the Moritz beer factory, which has been redesigned as a gourmet complex. Once you’ve rung the bell to get in, on the first floor you’ll find two different spaces (the bistro-style Alkostat and the Alkimia restaurant itself, in front of the kitchen), both featuring attractive designer details, avant-garde references to the marine world, alongside reclaimed classical furnishings that recall the interiors of Barcelona’s former aristocratic mansions. In the gastronomic dining room, chef Jordi Vilà conjures up fresh, contemporary cuisine which is deeply rooted in Catalan tradition and has a strong focus on fish. He offers just a single tasting menu entitled Catalan Cuisine Table, divided into six sections, each of which features a good selection of dishes. We thoroughly enjoyed the maritime version of the Escudella soup, as well as the exquisite squid with egg yolk and galangal root.

1 Star • Mediterranean Cuisine, Contemporary. A restaurant (which until recently was called AlmaMater) with plenty of character which extols the virtue of Mediterranean cuisine without closing its eyes to influences from elsewhere and which pulls out all the stops to ensure an authentic gourmet experience. Behind its floor-to-ceiling windows, the impression is of a young and contemporary eatery on two floors with a focus on market-inspired cuisine, featuring classic food pairings with an unfettered global approach. Chef Juan Guillamón allows himself full licence to introduce flavours acquired on his travels: for six seasons he worked as a chef for the Ferrari motor racing team, and was the personal chef for the British ambassador in Spain. The well-balanced à la carte, offering dishes such as the carpaccio of aged beef with black aioli, cured egg yolk and tartare sauce, and “parpatana” of red tuna with a fennel purée and caponata, is complemented by a tasting menu that is only available if served to the whole table.

1 Star • Creative, Modern Cuisine. An interesting gourmet option in the centre of the city, located at the foot of the emblematic Santa María de La Antigua church, one of the indisputable icons of Valladolid architecture.The restaurant, preceded by a terrace that is almost always full of university students, features a contemporary yet informal gastro-bar (Crisol) where you can order the daily menu as well as fun dishes designed for sharing. The restaurant’s so-called gastronomic space, with its open-view kitchen and decorative details inspired by the molecular cuisine that has lent the restaurant the second half of its name, is the domain of Alvar Hinojal. His culinary skill shines forth on three bold and creative tasting menus (Noradrenalina-Adarsa, Serotonina and Dopamina) on which every mouthful is full of delicious surprises.

1 Star (Green Star) • Contemporary, Regional Cuisine. Under the slogan ‘What’s local will protect us’, this spacious, comfortable, modest restaurant, with its glass-fronted kitchen, is committed to modern cuisine with a limited range products to enhance the clarity of each flavour. Here gastronomy is seen as an opportunity to bring the dishes of the farmhouses into the modern day without the need to overcomplicate things too much, for us to enjoy a good meal and, practically always, based on seasonal raw ingredients from reliable local suppliers.Chefs Gorka Rico and Javier Rivero present their proposal through two tasting menus, Gure Lurra and Gure Lur Garaia (the latter is the same, but with two additional courses) that evolve every week according to the freshest and most in-season nearby products, both of Tolosa and the surrounding area. An interesting fact? In hunting season, they offer unique meats, such as Sagardoz orkatza (Sagardoz roe deer), and make sure not to miss their exquisite cheesecake!

1 Star (Green Star) • Modern Cuisine. The Pago de Carraovejas wine estate (Ribera del Duero), guarded over by the iconic Castillo de Peñafiel, has built its prestige around wines teeming with personality. The same philosophy applies to Ambivium, a dining space created to ensure the same harmony and end result. Featuring cutting-edge designer detail, splendid service and idyllic views of the vineyards from the bar, the restaurant conjures up exquisite dishes that you can enjoy while admiring this glorious setting. Chef Cristóbal Muñoz offers a tasting menu (Cellarium: Inheritance and legacy) on which everything revolves around food conservation methods, ranging from time-honoured techniques to the latest innovative trends, superbly complemented by the 5,600 or so labels in the extraordinary wine cellar! The meticulous presentation and visual impact of the desserts stand out, in particular the one simply called Miel (Honey) a homage to the bodega’s beehives, which we found especially impressive.

1 Star • Modern Cuisine. This restaurant, located at the entrance to the Monte Alina residential area, surprises with a new format after its relocation from Illescas (Toledo). While the upper floor features the gastronomic space itself, with its meticulous layout and open kitchen, the lower floor and terrace are home to another establishment (Aleño Brassafina) that follows the same theme but with a much more modest and informal approach. The tandem of chefs at the helm, Víctor Infantes and Saúl González, continue to extol the virtues of this contemporary La Mancha cuisine of grilled meats and marinades that has won them public acclaim. They are always open to offering their game and offal dishes through the tasting menu ('Pardo'). Particularly original dishes include the garlic soup served in a clay pot and grilled red prawns, as well as the tasty charcoal-roasted squab. An interesting fact? The tables are decorated with impetuous bulls (sculptures by Pedrín) and one of the walls with paintings by contemporary artist Miguel Caravaca.

1 Star • Traditional Cuisine, Contemporary. This restaurant was established by the Asúa family in its own farmhouse. The initial idea behind it was to provide a place to rest and sustenance for pilgrims visiting the nearby 13C Andra Mari church, hence its name. This stunning building boasting superb views of the Ibaizábal river valley features a wine cellar in the basement which can be visited by guests, a bar area for a pre-dinner drink, and two dining rooms decorated in a rustic-regional style, both of which benefit from lovely views. The cuisine on its à la carte and tasting menus (Elexalde and Andra Mari) is firmly focused on the rural and maritime roots of Vizcaya and a modern reinterpretation of traditional Basque flavours, but always based around the very best seasonal ingredients and a continual connection with small-scale local producers. One of the classic dishes that we really enjoyed was the hake served with a salsa verde.

1 Star (Green Star) • Creative. Chef Andreu Genestra has begun a new, and much more mature, culinary venture within the walls of the luxurious and aristocratic Hotel Zoëtry Mallorca in the rural surroundings of the historic Sa Torre estate, which dates back to the 14th century and features a windmill and even its own church. In this restaurant, accessed via a beautiful patio that houses a romantic terrace, the aim is to create uncomplicated contemporary cooking with plenty of creativity, based around a small menu. We opted for two or three dishes, but there are also comprehensive tasting menus: Mediterranean (12 courses), Mediterranean Extrem (14 courses) and another, called Mediterranean Verde (12 courses), which focuses especially on the vegetable world. Standout dishes? We really liked the tuna belly with courgette tartare, ‘Fava Parada’ sauce and toasted butter for its fantastic balance and interplay of textures.

1 Star • Modern Cuisine. Located inside the Hotel Cram, but with a separate entrance, Angle is overseen by celebrity chef Jordi Cruz. Here, guests can enjoy an aperitif and appetisers in the foyer before heading up to the dining room on the first floor, a contemporary space that exudes elegance and serenity with its striking floor lamps, wooden fixtures and fittings and heavy curtains. In the kitchen, the award-winning chef’s modern, creative blueprint is followed to the letter without any unnecessary fuss, but with great care and attention and a sense of freedom. Based around market-inspired ingredients, the cuisine is showcased on a tasting menu that features dishes from the three-starred ABaC alongside others conceived in-house. However, everything is in keeping with the restaurant's mission to create “haute cuisine for everyday consumption”. We strongly advise saving space for the dessert menu, with its vast array of textures and flavours.

1 Star • Contemporary. This restaurant, located in a village in the Benasque valley, has been in business since 1984 and is run by the third generation of the family – it is now overseen by the niece and nephew of founder Pilarín Ferrer with Iris Jordán at the helm in the kitchen and her brother Bruno in charge of the dining room and wine cellar. Under their guidance, the restaurant has had a change of direction with a focus on contemporary cuisine that seeks inspiration from tradition through the culinary influences from the valley and a more modern perspective. Game and vegetables from their own garden take centre stage here, as they are keen to showcase time-honoured ingredients and revitalise the cooking techniques of bygone days (salting, curing, escabeches etc) but with elegance, personality and a lightness of touch. Choose between two tasting menus: Monte Bajo and Alta Montaña (the first offering five courses and the second seven, both accompanied by small welcome appetisers and two desserts at the end).

1 Star (Green Star) • Regional Cuisine. When you drive through small villages such as this one, what you least expect to find is a restaurant like ARREA!, where owner-chef Edorta Lamo takes guests on a fascinating cultural and gastronomic journey through the almost subsistence-like landscapes of the Montaña Alavesa region, albeit from a more contemporary perspective. Its three highly distinct dining spaces also come as a surprise, comprising the Taberna (the waiting area), the Kuadra (only offering the Mendialdea menu, featuring five market-inspired dishes and the traditional “putxero” stew), and the main dining room, with its homely rustic ambience, dedicated exclusively to the gastronomic menu. This magical menu comprises a fixed section entitled “ongietorri lunch” (pâtés, hams, preserves, rennet, tiny fried birds etc) which are explained individually, followed by what ARREA refers to as “passes”, based around different ways of preparing partridge, trout, ingredients from the orchard, pigeon, deer and wild boar. Different lichens, which are found in these mountain landscapes, also feature as an ingredient here.

1 Star • Contemporary, Modern Cuisine. If you were planning a trip to Sagunt to discover its heritage (castle, Roman theatre, Jewish quarter etc), there’s no excuse not to, as the town also boasts a fine-dining restaurant. This delightful eatery, occupying the former stables of the 16C Palacio de los Duques de Gaeta, features imposing stone arches that provide the backdrop for cuisine that is respectful of traditional Mediterranean flavours but with a contemporary twist and a strong focus on technique. Chef Vicky Sevilla, a cook with lots of determination (she opened the restaurant when she was just 25), showcases modern, personal cooking with a strong connection to the local area (in the Valencian language, Arrels translates as “roots”) which can be savoured on three menus: A la carte (weekdays, lunchtime only), Saba and Arrels (the latter two offer vegetarian options). The slightly elevated upper part of the dining room features an “island” where guests can enjoy dessert and watch the chef put the finishing touches to his dishes.

1 Star • Galician. In a remote Atlantic location at the heart of the Costa da Morte, this restaurant is impeccably run by chef Fernando Agrasar, who works here alongside his wife (who runs the front of house), his eldest son (in charge of bread and desserts) and Eva Fares, head chef and the partner of one of their children. The gourmet cuisine on offer is showcased on a tasting menu built around seasonal ingredients which highlights in a contemporary way Galicia’s gastronomic bounty (we particularly enjoyed the red mullet with a seaweed pil-pil and teardrop peas from Coristanco), as well as an à la carte menu featuring time-honoured classics, daily fish specials, savoury rice options etc. Every table boasts a stunning vista, although we recommend that you book those closer to the picture windows in order to get an even better view of the cliffs and the swell of the ocean from this property that the chef romantically refers to as his refuge at the end of the world. Garzas also has a handful of attractive rooms for guests wishing to stay the night.

1 Star • Grills. If you’re unfamiliar with O’Pazo, one of Galicia’s most renowned restaurants for grilled cuisine, you’re long overdue a visit to dine in this unique space created by the Vidal brothers (with Óscar in the kitchen and Manuel in the dining room), where everything revolves around the wood-fired grill. This charming property located next to the main road boasts an elegant interior design featuring an abundance of dark wood, providing the backdrop for traditionally based cuisine that is mainly served as part of the Rescaldo tasting menu. Despite the apparently simple grilled approach to cooking, the end result is a gourmet experience of the highest level which showcases Atlantic fish and seafood, produce from the fields around Padrón and, above all, the native Rubia Gallega breed of cattle (don’t miss the superb steak, which is braised and filleted). The extensive wine cellar features some top-notch Spanish and international labels.

1 Star • Contemporary, Creative. Located on the ground floor of an apartment block close to the marina, this restaurant features a space adjoining the wine cellar for aperitifs and appetisers, three welcoming Mediterranean-style dining rooms, plus a modern open kitchen enabling the team here to interact with guests.The pair of chefs at the helm, Alejandra and Emanuel, met in the kitchens of award-winning chef Martín Berasategui’s three-Michelin-star eatery in Lasarte-Oria, where they perfected contemporary techniques and understood the values of haute-cuisine. Here, you’ll find modern, creative cuisine with a strong emphasis on presentation, textures and a skilful combination of ingredients. Take your pick from the three set menus available (with a wine pairing option): Llaüt (not available on long weekends or bank holidays, or in July and August), Bergantin and Falutx. We loved their skate, with beurre blanc, lemon gnocchi and crispy collagen!

1 Star • Modern Cuisine. This spacious and contemporary restaurant will surprise guests as soon as they walk through the door as they are accompanied to two kitchens, for hot and cold food respectively, in which they can try a pleasant array of appetisers and small snacks before being ushered into the elegant dining room.Chef Iñaki Aldrey offers his cuisine with the option of an à la carte menu and two tasting menus designed by celebrity chef Jordi Cruz (Atempo and Gran Atempo), showcasing contemporary cooking and techniques that aim to highlight the depth of flavours, something they succeed in here thanks to top-quality ingredients and highly consistent combinations. The interplay between the kitchen and the service in the dining room is particularly impressive, as the finishing touches to many dishes are added in front of the guests’ eyes. Try the Galician sea urchin with carabinero tartar and Ossetra caviar or the hare royale with a black garlic emulsion and roast pumpkin and white garlic cream – a French-inspired recipe combining both flavour and solid technique.

1 Star • Creative, Regional Cuisine. This bright, fresh and elegant gastronomic jewel, which takes its name from Audrey Hepburn, the legendary star of the film “Breakfast at Tiffany’s”, is the fiefdom of chef Rafa Soler. Here, he conjures up highly developed and creative cuisine both in terms of technique and presentation, but which retains a strong connection with the soil, the past and seasonal ingredients. In the words of the chef himself, “we have access here to the full expression of Valencia’s culinary bounty”. Through his tasting menus (Roots, Origin and Farm), the latter vegetarian, discover dishes that exude personality and the soul of the Mediterranean, transforming ingredients with a respect for seasonality and minimum fuss. Standout details include the homemade bread that accompanies the menus and which is baked according to a family recipe (they have a bread oven in the suburban town of Burjassot) and the extra-virgin olive oil that they bottle themselves and which is produced from thousand-year-old trees in Traiguera (Castellón province).

1 Star • Traditional Cuisine. This restaurant is located on one of the breakwaters at the heart of Gijón’s marina in a delightful and unique waterfront setting. Guests will be pleasantly surprised by Auga’s bright, elegant feel, featuring a classic-cum-contemporary dining room with a predominance of wood, and a superb terrace overlooking the sea where you would like time to stand still! The cuisine here varies depending on market availability and is built around the creativity of Gonzalo Pañeda, a highly experienced chef who demonstrates consummate skill in his dishes along with a deep-seated respect for his ingredients and for the traditions of Asturias, which he has skilfully brought up to date. Dishes we particularly enjoyed include the delightfully creamy scallop, roe and seaweed, and for dessert the intensely flavoured goat’s cheese soup with hazelnuts and honey.

1 Star • Modern Cuisine. Few places in Ribadesella have as much personality as the hotel Villa Rosario, the iconic Indian palace of 1914 where this restaurant is located, recommended by the MICHELIN Guide.The restaurant, which occupies a glassed-in terrace with superb views of the Bay of Biscay, has chef Israel Moreno behind the stove, a team player who far from feeling like a captain considers himself a ‘sailor’ within the crew delivering each service. On offer here are two interesting tasting menus called Villa Rosario (like the hotel) and Santa Marina (like the beach opposite their location), always bringing to the table a coherence that is not commonly seen, great technical details and the flavours emanating from the area’s best products (one of the most iconic dishes is the Hake on a skewer with saline nuances). The extensive wine cellar features a collection of international wines!

1 Star • Modern Cuisine, Andalusian. If you’re looking for a fine-dining experience which also comes with an element of fun, this pleasant and modern bistro-style eatery is able to meet both requirements in a perfectly balanced manner. The first thing to mention is that Úbeda-born chef David Olivas has always been a free spirit when it comes to creating dishes for his guests, a fact clearly evident in his creative-contemporary cooking that showcases his technical ability and personality through the use of the best locally sourced ingredients – the cornerstone of his cuisine is to bring time-honoured flavours into the present day. Options on the à la carte are divided into two sections: “Our Classics…” (featuring BACK’s classic dishes), and “What is changing...”. These are ably supported by an impressive tasting menu entitled Entorno. We particularly enjoyed the “roasted and rested” duck breast featuring two succulent escalopes that have been smoked over apple wood, and served with pickled beets, anchovies and pistachios.

1 Star • Modern Cuisine. A restaurant that exudes a passion for cooking, plenty of experience and the unmistakeable talent of staff trained by Martín Berasategui. The first thing that chef Joaquín Baeza will casually tell you is that, in keeping with his mentor, he is here to bring joy to his guests! This small, unpretentious restaurant is run with great dedication by the chef alongside Esther Castillo, who works as front-of-house manager and sommelier. The modern Mediterranean cooking here, whose leitmotifs are the diversity and seasonality of Alicante’s produce, gives pride of place to aromatic herbs picked personally by the chef (lemon basil, thyme, mint, lemon verbena etc) as well as olive oils with plenty of personality (Elipse Gourmet, Capilla del Fraile, Diez+Oro etc). His painstakingly prepared menus (Short and Long) are complemented by a few additional suggestions in the form of half or full “raciones”. The intensity of flavours here is amazing!

1 Star • Modern Cuisine. By adhering to the motto “Sentir Jaén” (Feel Jaén), clearly visible in the diminutive kitchen, this culinary jewel located next to the San Ildefonso basilica continues to realise its dream, in so doing become a must for experienced foodies. Despite its compact size, this restaurant, which takes its name from the blossom of the olive tree, boasts impressive designer detail in its decor and reflects chef Pedro Sánchez’s passion for seasonal local ingredients. This is showcased on a single tasting menu that clearly demonstrates his immense creative talent and a desire to promote the gastronomic bounty of his local area. His dishes are generally understated and feature few ingredients, as seen in his consommé of “carrueco” (a locally grown pumpkin), the exquisite “quisquilla” shrimp from Motril with a partridge escabeche, and a surf ‘n turf dish that will linger long in the memory. For dessert, the Coconut/Almond/Pineapple/Basil option is a fitting end to your meal. Given Bagá’s size, it is really essential to book ahead.