MICHELIN Guide Starred Restaurants 2025

1 Star (Green Star) • Regional Cuisine. This minimalist-style restaurant, with its dominant dark colour scheme, pays homage to the local terroir, iron, fire, arts and crafts, and to those meals with family and friends that are forever engraved in our memory. The large central table recalls the spirit of traditional Basque dining societies known as “Txokos”. From the unique wood-fired oven (known as "La Mákina"), which was designed by chef Alatz Bilbao himself (who worked as a lathe operator for five years) to add grills and a hot smoking area, comes a unique tasting menu with strong Basque roots, built around a few well-coordinated, locally sourced and seasonally appropriate ingredients (we loved the Pez/Ajilimojili dish, a fillet of grouper aged in a chamber and cooked over charcoal, with crispy skin, accompanied by a beef garum, oil and txakoli vinegar). The surprising tableware, made from scrap metal, is also the chef's handiwork!

1 Star • Modern Cuisine. Part of the Señorío de Barahonda estate, with views of the surrounding vineyards. Here, in the shape of two tasting menus (Caliza and Arcilla), chef Alejandro Ibáñez showcases cooking from the local terroir (albeit through more modern eyes) that is based around ingredients sourced from the local area and his own garden (we particularly liked the pigeon royale and liver flan, as well as the grilled aubergine with Jerusalem artichoke ice-cream, caramel and pine nuts). To enjoy the experience to the full, we suggest joining the wine tour before you eat.

1 Star (Green Star) • Creative. Local, ecologically minded ingredients, a focus on a zero-waste philosophy, artisanally produced crockery and support for local small-scale producers are all key here. In this restaurant, which occupies an impressively refurbished 200-year-old warehouse previously used to store flour, the team works according to a single mantra: 'cooking the past from the present, but with an eye on the future'. Fronted by Ávila-born chef Carlos Casillas, the restaurant features a kitchen visible from the dining room and boasts superb views of the city’s walls from the opposite bank of the River Adaja. His cuisine, which views food as a 'live ecosystem', takes shape through two elaborate tasting menus ('Querer' and 'Quererse') designed, in his own words, as 'a naturalistic minimalist approach to Barro cuisine'. Interesting facts? The constantly evolving dishes here always seek to tell us stories about the surrounding area and the changes, whether natural or man-made, that take place throughout the year.

1 Star • International, French Contemporary. (Temporarily closed for refurbishment) Beat reflects the "culinary pulse " of The Cookbook hotel right from the outset, quickening the heartbeat from the very first bite of your appetisers.This bright restaurant, with its dominant white decor, reflects the true essence of the Mediterranean, providing the backdrop for what promises to be a stunning dining experience, marked by faultless ingredients and a harmony that sees flavours working together to their mutual benefit. Valencia-born chef José Manuel Miguel, the only chef to have been awarded a Michelin star in both France and Spain, continues his quest for excellence, steering what he offers towards his menus (including one that is vegetarian) without neglecting an impressive à la carte. All feature contemporary dishes that combine the vitality of the Mediterranean with the finesse of French cooking. The French influence here is typified by authentic butter from Normandy!

1 Star • Contemporary. Boasting a prime location on the 4th floor of the Palacio de la Aduana, an 18th-century neoclassical building that has been completely renovated and now also serves as the headquarters of the Museum of Malaga, this restaurant is dedicated to an interesting contemporary cuisine that combines creativity with some South American touches or culinary traits that evoke notes of Peru, Mexico, Argentina. etc. This is due to the fact that chef Emi Schobert, who says he draws his inspiration ‘from the sea, the mountains and local produce’, is a native of Buenos Aires and has twice represented his country in the prestigious Bocuse d'Or World Cuisine Championship. The proposal, which shows a constant delicacy and strives to transmit a particular culinary artistry in its presentation, takes the form of two tasting menus called Esencia (9 courses) and Confluencia (15 courses), both with wine pairing options. We found the ceviche with leche de tigre de ají amarillo (yellow chilli tiger's milk) and smoked fish with mussel cream to be very original and visually striking.

1 Star • Traditional Cuisine, Modern Cuisine. A visit to this charming restaurant is like travelling back in time and absorbing the essence of that green and timeless Euskadi that comes to mind when we think of the region... And no wonder, it occupies a 15th-century farmhouse that opens out onto the valleys and mountains of the surroundings from its pleasant terrace.In its elegant interior, with a rustic atmosphere as a consequence of the original wooden structure being preserved, you will be offered a traditional à la carte with a modern twist, which extols the roots of Basque gastronomy (the seasonal dishes, such as mushrooms or pigeon, or the fantastic grilled hake from the Bay of Biscay are particular highlights) and several set menus: a set lunch menu called Bizkargi (only available on weekdays), a Vegetarian menu (reservation required), a more gastronomic menu called Mugarra and, finally, a tasting menu called Txindoki. To reaffirm their philosophy, they blindly defend teamwork, stating that ‘cooking is very important, but... it is not everything.’

1 Star (Green Star) • Contemporary. It’s not an easy task to find a family-run restaurant where everything slots together perfectly, but the combination of a pleasant ambience, cuisine based around select ingredients, and truly magical views of the Mediterranean and its coastline from its unique clifftop setting do just that at this eatery that has now celebrated its golden wedding. The secret to its success? The family’s motto of always doing things well.br>Here, the skill and knowledge of two generations have come together through the father and son duo of Benet and Jaume Vicens who extol the virtues of Mallorcan cooking but with a more contemporary, delicate and original approach alongside impressive technique, which reaches its full expression on the tasting menu. Make sure you book a table on the terrace to enjoy the spectacular sunset!

1 Star • Creative. The Juncà siblings (with Jordi and Isabel in the kitchen and Joan in the role of sommelier and front of house manager), along with the highly valued contribution of their children, focus on the history of the property and its personality, while continuing to extol the virtues of the wooded landscapes of the Vall de Bianya. The “hostal” that first stood here in the late 19C has given way to this superb gastronomic restaurant with a contemporary look and interesting contrasts between modern design and the materials that connect us with our surroundings (stone, wood, leather etc). The à la carte and set menus (Memories in Evolution and Discovering the Valley) open the door to creative cuisine that embraces traditional Catalan cooking while at the same time showcasing seasonal native ingredients (we particularly enjoyed the morel mushrooms with a tripe and eel salsa, and the grilled peas with nettle pil-pil and hake cheeks). The attractive wine cellar occupies what was once a rainwater tank!

1 Star • Creative. The Ohla Barcelona hotel’s fine-dining restaurant boasts an unmistakable appearance, due to the ‘eyes’ or ‘ocular globes’ designed by artist Frederic Amat that adorn its neo-Classical façade.Here, French chef Romain Fornell, awarded the Legion of Honour of the French Republic, has introduced his new culinary vision that reinterprets concepts and recipes through cooking that features French-influenced Mediterranean cuisine, seasonal ingredients, identifiable flavours and astute pairings, plus a desire to involve guests in their dining experience. In addition to the different-sized tables in the dining room, you’ll find an open kitchen with bright and shiny copper pans hanging from the ceiling, plus a U-shaped chef’s table for 14 diners. Choose between several interesting tasting menus (Earth & Sea, Celebration and Vegetarian) and a slightly less expensive option at lunchtime, called Caelis. One of their signature dishes and a definite must here is the delicious ‘Surf & Turf’ stuffed macaroni with lobster, celeriac and foie gras.

1 Star (Green Star) • Contemporary. A wonderful example of an honest, highly dedicated chef who also trained as a teacher, and who has been rewarded with a Michelin star. Miguel Barrera, who grew up surrounded by pots and pans in the family restaurant (El Paraíso), fulfilled his parents dream by becoming a teacher but was unable to ignore his own instincts, hence his decision to train as a chef before returning home. Following a period working with his family to provide a sense of continuity, he took over the reins of the restaurant, gave it a new name and carried out changes across the board. Today, he wins over his customers with his contemporary cuisine full of flavour which remains faithful to his Castellón roots, his memories, and to zero-mile ingredients, in many cases grown in his own garden. Centred around tasting menus (Diario, the vegetarian Plana de l'arc nature, Gastromercat and Miguel Barrera), his cuisine features dishes that never disappoint, such as the tomatoes “de penjar” with whole sardines and grilled garlic, and some delicious rice options.

1 Star • Creative, Innovative. It is surprising to find a restaurant of this level in a small town but Callizo offers a perfect gastronomic experience that will delight the senses and provide an opportunity to discover the wonderful landscapes and flavours of the Sobrarbe area. The restaurant, housed in a large, centrally located stone property with a surprisingly modern decor, plays an integral role in the dining experience, which involves a staged journey through the house to discover the true culinary essence of this region, albeit with a nod to other parts of the world. The dishes served here on two tasting menus (Tierra and Piedras) are well prepared with delicate textures and distinct contrasts that fly the flag for what the restaurant refers to as “techno-emotional mountain cuisine” which showcases the small-scale local producers who supply the restaurant. One dish that we particularly enjoyed was the trout ceviche from the nearby Cinca river, which was featured in the Spanish series “21st Century Pyrenean Landscapes”.

1 Star • Traditional Cuisine. This centrally located restaurant, close to the city's harbour, offers the values of a family business that has remained true to itself, with honesty as its hallmark and a guiding principle that has remained unchanged since it opened its doors in 1969: to use only seasonal ingredients and take advantage of the quality of the nearby seafood. In fact, the fish and seafood come from the Cambrils fish market and its famous rice dishes are always made with Carnaroli rice from Molí de Rafelet in the Ebro Delta.Chef Arnau Bosch, who now flies solo at the helm of the kitchen (previously working with his father, Joan Bosch), continues to champion the idea that tradition and innovation go hand in hand in a cuisine that respects its raw ingredients. The à la carte, which is heavily focused on top-notch ingredients, is complemented by several set menus, two always available (Tradición and Degustación) and two others (Langoustine and Lobster) only available with a prior reservation.

1 Star • Modern Cuisine. A standout name in Catalan cuisine, both for its setting in a delightful farmhouse and the talent of chef Nandu Jubany, a man with a passion for motorbikes to the point where he has even taken part in the Dakar rally. The entrance to Can Jubany enables guests to admire the adjoining vegetable garden which provides many of its ingredients as well as the kitchen, where the focus is on a balance between tradition and cutting-edge cuisine. The welcoming interior is a pleasant surprise, featuring several rooms with a rustic-contemporary feel, different spaces for a post-dinner drink, plus a chef’s table right by the kitchen. The focus here is on contemporary cooking with its roots in tradition, with dishes built around the finest Catalan ingredients on the à la carte and two menus full of surprises (“A stroll around Catalunya” and “The Great Can Jubany Feast”). Dishes you are likely to encounter include dry rice with sea cucumber and crayfish broth, roasted suckling pig with seasonal garden vegetables, and vanilla brioche rum baba with ice-cream. Everything is delicious, whatever you choose!

1 Star • Contemporary. A great gastronomic experience? Here, given that the gourmet option is concentrated around three exclusive tables, you can enjoy it if you book well in advance; perhaps unsurprisingly, this captivating restaurant is located in the emblematic Canfranc Station (now a luxurious Royal Hideaway Hotel), inside an old carriage capable of transporting you back in time. The experience, which begins with historical details on the platform and includes a stop for aperitifs in the 1928 carriage-restaurant (offering a more French-style cuisine - in the evenings, run by the same team), is accompanied by a curious journey that takes us back to the history of this place in the Second World War, a convulsive period with no shortage of spies and anonymous heroes. Chef Eduardo Salanova proposes a unique tasting menu of haute Aragonese cuisine, not exempt from creativity and in constant evolution, with delicate French influences, local nods and the best products of the area.

1 Star • Contemporary, Modern Cuisine. This restaurant, occupying a small rural hotel in the Benasque valley, not far from the downhill ski slopes of Aramón-Cerler, is nestled is a truly enchanting natural setting. The couple in charge, Ainhoa Lozano and David Beltrán (the latter known as Tauste), show consummate professionalism and enthusiasm gained through working with master chef Martín Berasategui. The dining room, with its open fireplace and fine views, is the perfect setting in which to savour intensely flavoured creative cuisine. The superb menus here, all of which offer really impressive value for money, take guests on a mouthwatering journey through the mountains: choose between a cheaper 5-course option (Paseo SL-5), exclusively available to guests staying here, and two more extensive 7- and 10- course options (Sendero PR-7 and Gran Recorrido GR-10). Every dish is delicious although we particularly loved the Carabinero prawns with fennel and the medallion of black monkfish with textured asparagus and sea urchin.

1 Star • Italian Contemporary. A nice place in the Marina Alta? Make a note of this restaurant, as it is certainly an establishment where you are made to feel special; in fact, it is run by a very talented chef from Rimini (Ferdinando Bernardi) and defines itself as ‘that place where italianità (true Italian hospitality) meets the environment’. The establishment, in an elevated residential area and next to the road, is committed to a modern-day Italian cuisine that meticulously prepares pasta ‘al dente’ and tasty Mediterranean dishes (we really liked their cuttlefish Lasagna and their Spaghetti Carbonara on a base of mantis shrimp) that always celebrate seasonal Alicante produce, as they work closely with local suppliers. Here the proposal revolves around two tasting menus: Terreta and Casa Bernardi, with a delightful terrace overlooking the sea!

1 Star • Modern Cuisine. When the word “prestigious” is mentioned, thoughts immediately turn to restaurants such as this one, which first opened in 1882 and has been run by five generations of the same family and continues to showcase authentic Asturian cuisine. Chef Marcos Morán now holds the reins here, in tandem with his father Pedro, with whom he has achieved a perfect symbiosis that is reflected in the balance between innovation and tradition. Choose between the modern-influenced à la carte, which includes a section dedicated to time-honoured recipes, and appetising tasting menus (Clásicos, Degustación 1882 and Geles, each with a wine-pairing option) featuring mains such as the unmissable Fabada de Prendes bean stew, the delicious Pitu de Caleya (a local chicken stew), Asturian tripe etc, and the rice dessert, “crema de arroz con leche requemada”. Marcos Morán’s strong connection to this area has not stopped him expanding further afield, as he now also manages Spanish-inspired restaurants in London, Brussels and, more recently, Nha Trang in Vietnam.

1 Star • Fusion. Casa Marcelo, a stone’s throw from the imposing Cathedral, is the reward for many pilgrims after completing the legendary Camino de Santiago. Some say that it is almost a religious experience!The cosmopolitan restaurant, where the attentive cooks interact with the patrons, has a large central table that encourages the space to be shared (a nod to the Galician people’s friendly spirit), a side bar, the kitchen integrated into the dining room and, at the back, a pleasant terrace, where there is also a bright and colourful room with glass walls. What will you find here? Chef Marcelo Tejedor's proposal revolves around a unique tasting menu, called Rosalía (named after his mother), which is fun and balanced in equal measure. His dishes, inspired by many different stimuli, range from local specialities to the most international cuisine (Chinese, Mexican, Peruvian, etc.), always with a great sense of freedom and a very personal touch. It usually fills up, so it is recommended to book ahead!

1 Star (Green Star) • Modern Cuisine. More than just a restaurant, Casa Nova is a mini-paradise on Earth! This charming old country property that was once a poultry farm is run by a couple with a total commitment to sustainability and no half measures. Upon arrival in the car park, guests are given a close-up tour with explanations that highlight their environmental concerns. Following this, in a delightful atmosphere combining the past and present, chef Andrés Torres offers two contemporary-style menus (Viña and Gran Vendimia) that are based around time-honoured dishes made by his mother as well as local ingredients (the restaurant has a large kitchen garden with chickens, bees, tuna drying sheds and coffee roasters, grows its own shitake mushrooms, and produces its own vinegars, wines etc). There’s also the occasional international influence resulting from the chef’s humanitarian trips abroad (as an example, Casa Nova also bakes bread in a wood-fired oven in the same way as the indigenous communities on the Peruvian altiplano). The wine cellar features an impressive selection of vintage labels that come as a pleasant surprise.

1 Star • Creative. The writer and philosopher Miguel de Unamuno once said that you need to adapt in order to move forward (hence the expression “adapt or perish”); history proves that this is often the case. This former farmhouse, an iconic address in the Marina Alta area when it was managed by chef Pepa Romans, has had a new lease of life under the umbrella of the BonAmb group. It now has a promising future ahead of it with Emmanuelle Baron in the kitchen and the stewardship of award-winning chef Alberto Ferruz, from the two-Michelin-star BonAmb. Following a makeover, it now features an attractive terrace (with palm trees, olive trees, a hundred-year-old vine etc), a bright dining room with a half-visible kitchen, and contemporary-Mediterranean cuisine with a nod to classic food pairings on the à la carte and set menus.

1 Star • Contemporary, Creative. If the idea of a fine-dining break appeals to you, this restaurant in the Aragonese Pyrenees is a interesting and surprising option, despite its somewhat remote location on the edge of the spectacular Parque Nacional de Ordesa y Monte Perdido. Located along the banks of the Cinca and Yaga rivers, it features a dining room crowned by a large stone vaulted ceiling that dates back to 1593. Communication with guests is key for the duo of Rubén Coronas and Cristina Romero (the former in the kitchen, the latter front of house) who show real passion for their work and a true sense of gratitude which they demonstrate through a desire to engage with their customers. Their cuisine, showcased on a single tasting menu entitled Sueño (Dream), offers traditional cooking that has been impressively brought up to date in both technique and composition. Mouthwatering dishes include sturgeon royale from the Cinca river with a demi-glaze of toasted onion. There are only three tables here so you’ll definitely need to book ahead.

1 Star • Contemporary. The experience of eating in one of the city’s iconic “hanging houses” is one not to be missed and this is certainly the case in this restaurant next to the striking Museo de Arte Abstracto Español, where entry is controlled by a code that you are sent when making a booking. In its meticulous contemporary-style interior, which has nevertheless retained its delightfully attractive original wooden beams, guests can enjoy unique views of the Huécar river gorge while savouring the concise Volver or Cocinamos Cuenca tasting menus, the latter offerings courses such as trout, radish, sardines, cheese, wine, walnuts, hare, Judía de la Virgen white beans, the delicious pigeon, and beetroot. Chef Jesús Segura has developed his repertoire around locally sourced ingredients while revising culinary traditions from a thoroughly modern and highly personal perspective: “my passion is translating the ancestral legacy of our grandparents as well as their exhaustive knowledge about wild herbs from the area, so that this expertise is not lost”.

1 Star (Green Star) • Modern Cuisine. If you would like to eat in a really special setting, book a table at Casona del Judío, as it’s not every day that you get the chance to enjoy a Michelin-starred experience in an authentic 19C colonial-style property. Here, chef Sergio Bastard impresses guests by shining the spotlight on local ingredients as well as algae and herbs from the Cantabrian coast. He offers two tasting menus (Festival and Chef’s Table) on which guests can savour dishes influenced by the sea, with a fusion of textures and a constant focus on pinpoint presentation (we especially enjoyed the starters, such as the Verdina beans with red prawns, and the brine-cured squid with a black garlic macaroon). Access is via the Casona, which features a room in which the chef creates and explains his snacks before guests take their seats. Once seated, they will discover innovative culinary creations such as Salmuria, an unusual anchovy brine that he stores in small bottles and uses in sauces, in particular, to provide enhanced flavour and to add a touch of saltiness to his dishes.

1 Star • Modern Cuisine. When we talk about a unique setting, we are usually referring to places such as this – a 14C medieval castle that has gradually been extended over the years to now include leisure facilities such as a museum, a stunning park, and even a casino. In this restaurant, with its pleasantly updated traditional ambience, attractive private dining rooms occupying its towers, and a delightful lakefront terrace, chef Javier Martínez impresses guests with creative cuisine that champions local ingredients and reinterprets recipes discovered in the castle’s archives, with a focus on a different century every year. Although not hugely extensive, the à la carte is complemented by two tasting menus (Innovación Tradición and the so-called Ex Ex Experiencia Excepcional). Don’t miss the spectacular trolley of cheeses selected by Toni Gerez (winner of the 2023 MICHELIN Service Award), featuring over 50 different varieties and one of the best selections you’ll find anywhere in Spain.

1 Star • Seafood. It is possible to achieve excellence from apparent simplicity and Cañabota is a perfect example of this.This centrally located restaurant next to the Capilla de San Andrés (a chapel also known as the Hermandad de los Panaderos or Brotherhood of Bread-makers), has a gastro-bar ambience, with a fishmonger’s-style counter at the entrance and an open kitchen that enables guests to admire the grilling process at close quarters. Fish and seafood from Andalucia’s Atlantic coast are the mainstays on an à la carte which combines traditional and cutting-edge cooking, and a tasting menu that features even more elaborate dishes. We recommended booking in advance and allow yourself to be guided in your choices as the menu changes daily in line with the best fish and seafood available at market.

1 Star • Creative. Located inside the luxurious and centrally located Hotel Urban, CEBO is run by Javier Sanz and Juan Sahuquillo, two young chefs who have enjoyed considerable success at their restaurants in Casa-Ibáñez (Cañitas Maite Gastro and Oba-). In this intimate and romantic setting, where high levels of service are very much to the fore, they look to explore in even greater detail the natural flavour of every ingredient (sourced from their own vegetable garden and small-scale producers around the country) with a focus on simplicity and superb technique, as highlighted in sauces that are perfectly balanced, as well as highly aesthetic presentation. Their creatively inspired cuisine is centred on two tasting menus (both accompanied by a selection of bread): Clásicos (we loved the flavours and aromas that exploded on the palate with the line-caught squid); and the more extensive and fine dining-focused Temporada. For a post-meal drink, why not head up to the rooftop terrace with its superb views of the city?

1 Star • Galician, Creative. If you’re searching for a dining experience that encapsulates the essence of Galician cuisine, make sure you book a table at Ceibe, an adjective that describes someone “who is able to choose and manage the way they act and think”. The escabeches, pickles and marinades on offer here are the signature of this restaurant close to the cathedral in which the striking and traditional stone walls combine with a minimalist look and a kitchen that is very much part of the dining room. Here, Lydia del Olmo and Xosé Magalhaes are keen to ensure the flow of guests’ dining experience, as part of an interesting culinary journey across Galicia that includes emblematic dishes such as the “boliño de cocido”. Its tasting menus, Xeito (only available for lunch from Tuesday to Friday), Enxebre, and Esmorga, all have close ties with the local terroir and both start with a traditional “queimada” – a typical Galician drink. For a supplement, you can also add extra aged meat dishes to any of Ceibe’s menus.

1 Star • Modern Cuisine. We’re not just paying lip service when we say that Chirón is one of the best places to eat on the outskirts of Madrid, just 25km from the Spanish capital.Here, chef Iván Muñoz, working alongside his sommelier brother Raúl, showcases the cooking of the Madrid region from a more modern and creative perspective, while at the same time paying homage to its traditional roots. Choose between highly enticing set menus with a touch of influence from La Mancha, which take us on a journey along the banks of the Tajo, Jarama and Tajuña rivers. The chef’s enthusiasm for the area and its local produce does not in any way prevent him from reinterpreting ingredients from elsewhere, an attribute which saw him win the International Red Prawn Competition in Dénia in 2020.

1 Star • Modern Cuisine. A restaurant with an industrial vibe in the heart of the city’s Chueca district, featuring an open-view kitchen impressively and enthusiastically run by Juan D'Onofrio, a young Argentinian-born chef who is very happy with his life in Madrid, especially as it is said that “this is the city where everyone, including chefs, find their rightful place”! The aim of the contemporary cuisine here is to showcase the full nuances of the Mediterranean, to which the chef adds interesting Argentinian influences, with a strong focus on fire and the grill, and the use of aged fish and meat in which every flavour is emphasised. Dishes that made a particularly strong impression included the highly original shrimp, banana and Palo Cortado sherry starter, and the pigeon served as three different dishes that make full use of every part of the bird. A small adjoining, and more intimate, annexe (La Trasera de Chispa Bistró) provides another dining option here.

1 Star • Creative, Andalusian. A delightful restaurant featuring an elegantly minimalist dining space, but one which has not lost its inherent, time-honoured authenticity.Here, chef Kisko García decided to create a connection with the barrio in which grew up, hence his creative cuisine (showcased on two tasting menus - Barrio Antiguo and Kisko García) that brings into the limelight the delightful flavours and aromas of the Valle de Los Pedroches and Villanueva de Córdoba – the Andalucía that had such a positive influence on his childhood. Locally sourced seasonal ingredients (organic wherever possible), fine flavours, teamwork and a positive attitude are all part of a delightful experience, which starts at the entrance, continues with an aperitif in the kitchen, and ends at your table in the dining room. A wine pairing option is also available.

1 Star • Modern Cuisine. If you happen to have at your disposal an estate with plenty of history, an attractive small hotel (Tancat de Codorniu) surrounded by landscaped grounds, over 2 000 fruit trees (mainly orange, hence the name Citrus) and a large organic vegetable garden, you have the cornerstones of a project that is steeped in the local region. Here, the gastronomic cuisine comes courtesy of young chef Aitor López, who flies the flag for Mediterranean cooking that is based around locally sourced ingredients from the Ràpita fish auction and the Ebro delta, with a constant nod to Catalan and Valencian recipes that result from the restaurant’s location straddling both regions. His delicate cooking, including dishes such as roasted onion with langoustine and fish suquet, is centred around three tasting menus: Lo Canar, Montsià, and Sol de Riu. At the entrance to the estate you’ll find a second restaurant called Els Jardins del Tancat offering more straightforward cuisine based around rice dishes and grilled fish.

1 Star • Modern Cuisine. Here, in the impressive Madrid outpost of sommelier and restaurateur Marcos Granda, the owner of the famous Skina restaurant in Marbella who has brought this different dining option to Madrid, the kitchen and the wine cellar take on equal prominence.This eatery, with its contemporary ambience, is the perfect setting in which to enjoy modern cuisine with a creative tint, based around the traditional flavours and the best ingredients from around Spain. Here, the gastronomic approach is epitomised by Clos Madrid’s mantra: great restaurants are those that make guests feel important. The name Clos is a French word for a high-quality wine estate surrounded by a wall.

1 Star • Modern Cuisine. The gourmet outpost of chef Miguel Cobo shares some of its facilities with the Cobo Tradición restaurant, with both eateries part of the same modern, spacious and centrally located gastronomic space called Cobo Estratos. The famous Parque Arqueológico de Atapuerca, located a little more than 20km from Burgos, has provided the inspiration and leitmotiv for this celebrity chef on a single yet extensive tasting menu (Humanidad) with no little creativity. His cuisine takes the palate on an incredible journey through the different stages of human evolution and explores the relationship with our surroundings through culinary stops in Africa, Atapuerca, Altamira, the Neolithic period, ancient Rome etc. We especially liked the Pyrenean trout with creamy roe and a carrot and pumpkin escabeche, as well as the hearty marinated loin of venison with wild mushrooms, vegetables and chestnuts. After your meal, why not head upstairs to discover “Evolution” through art!

1 Star • Modern Cuisine. The name of the restaurant, which comes from the Spanish verb “cocinar” (to cook), says it all as Yolanda León and Juanjo Pérez met while working together in different kitchens before they decided to come together to pursue a shared dream. The unexpectedly modern interior of the historic Casa del Peregrino (1750), next to the monumental Parador-Hostal de San Marcos, provides the backdrop for cuisine with an identity that stems from transparency. The creatively inspired cuisine here is centred around two tasting menus (Cocinar León and Gran Menú Cocinandos) which tell a story, are based around the best local ingredients, and evolve weekly in line with the seasons, accompanied by the region’s best wines. To enhance your experience further, enjoy a coffee in the garden, overlooked on one side by the historic San Marcos church and on the other by the city’s concert hall. During the summer months, a “Menú Parrilla”, designed for sharing, is also available in this delightful space.

1 Star • Mexican, Fusion. If you were once a regular visitor to the legendary Hoja Santa, you won’t want to miss out on a visit to COME by Paco Méndez, which now occupies the same premises (also the former home of the Niño Viejo restaurant) and which, in a nod to the attachment Mexicans have with the Day of the Dead, could be described as a ‘restaurant reborn’.At the helm here is chef Paco Méndez, who has taken over the reins with his wife and head pastry chef Erinna to give the format a new twist in which he showcases ‘the coming together of Mexican culture and cooking, Mediterranean ingredients and the legacy of El Bulli’. The experience starts with welcome drinks and snacks (called Botanas) as soon as you walk through the door before heading to the dining room or private dining space (show cooking is also an option here) where you can discover the flavours of their homeland through its Festival menu, taking a modern and creative approach (at lunchtime, they offer a smaller, more economical menu). The extensive selection of typical Mexican drinks (micheladas, tequilas, mezcales, etc.) is a must here.

1 Star • Modern Cuisine. Home to the “world’s best flamenco tablao”, this historic venue is now enhanced by two highly distinct dining spaces: the Tablao restaurant, where you can dine while watching the live flamenco show; and a separate contemporary gastronomic space which is much quieter and has seating for just eight guests.In the latter, overseen by chef David García, the decor and service shine through, providing an impressive backdrop for a single, modern tasting menu (Compás) with a strong nod to the chef’s Basque origins. Another impressive feature here is the sublime wine cellar, which boasts a magnificent selection of wines from the Marco de Jerez denomination, including a unique collection of long-lost labels that can be found nowhere else.

1 Star • Traditional Cuisine, Contemporary. If you enjoy cuisine rooted in the local terroir, this restaurant, part of the rural hotel of the same name and located 1km southeast of Torre de Juan Abad, will definitely appeal, thanks to surroundings which provide it with its inspiration. The “gastronomic” dining space (there is a second more traditional dining room called Origen) features lots of natural light and pleasant vistas of the La Mancha countryside. Chef José Antonio Medina’s cuisine, which starts with two series of appetisers (first by the room with the open fire, and then at the bar, where they are served by the chef himself), showcases the best local ingredients and the full flavours of local Campo de Montiel cooking, including a particular focus on game (partridge, wild boar, venison, rabbit etc) – its undisputed hallmark. On the three menus here (Raíces, Recuerdos y Memoria, and the more extensive Gran Menú Coto), you’ll find dishes such as Carabinero prawns, tendons, and wild asparagus, and the eye-catching Mar y Montaña (Sea and Mountains).

1 Star • Modern Cuisine, Regional Cuisine. This gastronomic oasis, located along a busy pedestrianised street in the historic quarter of Cádiz, will definitely leave its mark thanks to its contemporary take on some of the more hidden aspects of the city’s cuisine over its 3,000-year history.The decorative combination of stone (also used on the walls), brick and white-toned walls also extends to the small tables by the kitchen to induce a sense of calm that provides the perfect habitat for chef Léon Griffioen (originally from the Netherlands) and his wife Paqui Márquez (sommelier and front of house) to showcase their skills. The cuisine is centred around two exclusive tasting menus (Cotinusa and Erytheia) which provide an insight into the flavours of Cádiz’s cuisine from a contemporary perspective, revealing specific aspects of its history through the region’s very best ingredients. What’s on offer? The ‘navazo’-grown vegetables, the Almadraba tuna, the sea bream, their curious tribute to ‘Candié’ eggnog...

1 Star • Modern Cuisine, Traditional Cuisine. There are some local customs and skills that you pick up at home from your family and it is undoubtedly this link which connects chef Juan Aceituno and his grandmother Juana (La Chucha), the woman who passed on her passion for food to her grandson. This downtown restaurant, halfway between the Basilica of San Ildefonso and the bullring, features a main dining room in a contemporary minimalist style. The updated traditional cuisine here, with stunning attention to detail and exquisite flavour, aims to narrate a journey through the chef’s own life experiences, exploring the landscapes of Jaén via threee tasting menus: 'Madre', 'María' and 'Triana'. An interesting detail? The chef is always looking to innovate and evolve, which is why he collaborates with other chefs and usually does an annual internship at renowned international establishments (two good examples are the iconic Les Prés d'Eugénie - Michel Guérard, in France, and Belcanto, run by chef José Avillez, in Lisbon, Portugal).

1 Star • Contemporary, Modern Cuisine. The quest for new culinary experiences has become a trend and that is precisely what is on offer here, where Deliranto’s haute cuisine is connected with stories, operas and classic tales (The Fable of Orpheus, The Wonderful Wizard of Oz, Alice in Wonderland etc) that transport us to another world.The unique, occasionally surreal cuisine of chef Josep Moreno starts off in the Cook & Travel gastro-bar, continues with more appetisers in the renovated kitchen, and reaches its zenith at the dining table where guests are treated to menus (short and long versions are both available) featuring a veritable symphony of starters and main courses. In this modern, eclectic eatery with just a few tables, the dining experience is considered a major spectacle, so that each course is as dramatic as the last, giving the impression that you are in an intimate theatre waiting for the curtain to rise. The culinary themes, always immersive, change three or four times a year!

1 Star • Seafood. A restaurant that pays full homage to its ingredients, the sea and the lasting legacy of La Coruña’s fishing tradition. This spacious and somewhat surprising eatery, occupying a former industrial workshop once used to manufacture electrical coil pumps, features various event spaces plus an interior patio on which to enjoy a post-lunch or -dinner digestif or coffee. As you would expect, the cooking is centred around its impressive fish and seafood which is shown to guests at the same time as the menu. Choose between four options (each with a set main course that changes daily, plus a choice of between 3 and 6 starters). The latter will always include one raw, one marinated and one soup-style option. Make sure you save space for the superb cheese and dessert trolleys! An extensive international wine list completes the picture.

1 Star • Modern Cuisine. Located amid the attractive surroundings of Palma’s cathedral, on the ground floor of the attractive El Llorenç Parc de la Mar boutique hotel.In the elegant, contemporary style dining room, chef Santi Taura demonstrates his passion for traditional Mallorcan cuisine, taking everyday recipes from the islands and bringing them up to date, using native ingredients and prioritising flavour over and above anything else. He presides over a single tasting menu called Origens (11 courses, although another three courses can also be added) which changes in line with the seasons and takes us on a journey across the island, so that we can discover its traditions and ingredients through his creativity. The chef also enjoys passing from one table to the next before the meal to chat with his guests.

1 Star • Contemporary, Catalan. In this modern and contemporary restaurant, the standout qualities are the constant attentive service provided by the owners and the extraordinary quality of ingredients used. The cooking here, which is modern but with an eye on the past, aims to offer as many options as possible, hence the possibility of half-portions for dishes on the à la carte and the choice of two tasting menus (Petit and Essencia). Standout dishes include the superb seasonal Maresme peas (which are mixed with a pil-pil broth, cod tripe and truffle shavings), the texture and aroma of which were a delight, and Divinum’s version of “escalivada”, a very typical dish that has been completely transformed and deconstructed and includes an original sweet touch. The excellent cheese trolley features over 20 different varieties.

1 Star • Contemporary. This charming restaurant, the fine-dining option in the Hotel GF Victoria, stands out for its setting in a completely glass-fronted, semi-circular room with pleasant views of the Costa Adeje coastline and the Atlantic. The chef at the helm, Jesús Camacho, developed his culinary foundations in the world of pastry, a factor that is undeniably evident in his dishes which are all created and designed with painstaking care and precision. The à la carte, which is well supported by two tasting menus (Donaire and Victoria), showcases a creative, contemporary flair with strong Canary Island and French influence, a strong emphasis on presentation and the use of native ingredients from the islands. One dish that particularly impressed us, thanks to its original combination of flavours: Cherme (a white fish emblematic of Canary Islands) with 33% Opalys white chocolate, herring roe, capers and Madagascar vanilla.

1 Star • Fusion. In this bustling restaurant, where the closeness of the tables is more reminiscent of Asian restaurants, discover a tapas concept that has been taken to another level, hence its view that ‘tapas are not just a way of eating, but a philosophy for life’.Located just a few steps from Barcelona’s Museu d’Art Contemporani, Dos Palillos has a simple sake bar by the entrance, where you can eat without booking ahead, and a second more gastronomic U-shaped counter around an open kitchen, enabling guests to observe the full preparation process. In this second more attractive and elegant space, you will be offered two interesting tasting menus (Dos Palillos and Tokusen), a fun fusion between Asian cooking and Iberian ingredients. The type of dishes that you’ll find on the menu include their Naresushi sea bass, where they manage to bring out a completely different flavour to what we might be accustomed to with this fish, and the Hake on a skewer with Japanese pil-pil.

1 Star • Contemporary. If you’re looking for a restaurant that exudes the true spirit of Pontevedra, then look no further, as Eirado occupies one of the most charming properties in the town’s old quarter. Its compact dining rooms are imbued with the warmth and beauty that come with the bare stone walls that typify the character of this particular restaurant. Chef Iñaki Bretal creates modern cooking with clearly evident Galician and maritime roots (he buys his fish and seafood daily from the auction in Ribeira), demonstrating high levels of technique and not being afraid to incorporate touches of fusion, taking flavours acquired on his travels (Mexico, Japan, Germany, Canada etc) and merging them with what he refers to as “the very best of the best ingredients”. In addition to a meticulous à la carte, he offers two interesting tasting menus (Currican and Palangre) that vary in their number of courses, as well as an extensive wine list, from which young sommelier Raquel Fernández (who is also in charge of the dining room) creates some surprising wine pairings. The side breads are really addictive!

1 Star • Modern Cuisine. A restaurant that has managed to adapt with the times to the delight of its guests. Despite the bright, renovated new look and cuisine that is more in keeping with contemporary trends, it still retains the informal character of the early roadside “mesón” first opened by grandmother Valentina and whose name recalls her Cuban roots. It is impossible to talk about El Bohío without mentioning celebrity chef Pepe Rodríguez, who champions the DNA of this area by highlighting the culinary legacy of La Mancha, while at the same time adapting its flavours and ingredients to the present day in line with one of his maxims: “the cuisine of old seen through the eyes of today”. His signature dishes here include lentils with Butifarra sausage, his incredible take on the ham croquette, and updated versions of “pringá del cocido”, with cabbage and broth. You can also add his famous tripe tapa to any of the menus (Traditional, Seasonal and Tasting).

1 Star • Modern Cuisine. This restaurant, occupying the oldest building in Arriondas, has a name that recalls those Asturians who left to find their fortune in the Americas at the end of the 19C, and then returned home wealthy and with a new social status.While the setting is special, with an interior dining room with a rustic-contemporary feel and a second glass-fronted room boasting attractive views of a delightful rear garden, the main attraction here is the culinary expertise of chef José Antonio Campoviejo. This chef’s great passion for cooking is showcased in his attention to detail, flavours and creativity, with a focus on traditional recipes from the abundant natural bounty of the Asturias region (oysters from the Eo estuary, Pitu de Caleya chickens, the region’s incredible cheeses, etc). The restaurant also has two reserved parking spaces by the front door for its guests.

1 Star • Modern Cuisine. In this distinctly medieval town, a restaurant such as El Doncel definitely attracts more attention than usual thanks to its contrast between its modern cuisine and its renovated rustic setting in a large 18C house (guestrooms are also available for those wishing to stay the night). The Pérez brothers (Enrique manning the kitchen; Eduardo working as maître d’ and sommelier), have inherited a restaurant with a long culinary tradition, taking over the reins with an enthusiastic and honest approach to their work. Their cuisine is presented on two tasting menus (both accompanied by artisanally baked bread made with organic flour): one, a short version entitled Esencia y Sabor; and a second longer option called Gastronómico. At present, they are placing a focus on local salt pans, such as the restored one in Saelices (Cuenca province), hence their use of salt on a variety of guises: raw, in brine, seasonings, and marinades. The crockery, which they have designed themselves, is made by a local artisan.

1 Star • Traditional Cuisine, Modern Cuisine. El Ermitaño is accessed by a minor road flanked by vegetable gardens and fields of corn, a setting which reaffirms the gastronomic, cultural and family legacy of this aristocratic country house which retains close links with its surroundings and boasts an adjoining hermitage dating back to 1775. The Pérez brothers (Pedro Mario and Óscar Manuel), who look for contentment in even the smallest of things and who, in their own words, 'cook what we are', remain loyal to their history, their heritage and to their different yet complementary personalities. Take your pick between the à la carte, featuring the restaurant’s signature dishes (don’t miss the cured meat 'canutillos' with duck liver and quince) and the occasional creative and seasonally inspired dish, and two tasting menus: one that guests create themselves by selecting four dishes from the à la carte offering, and a second special tasting menu with 12 courses which showcases seasonal produce as it changes with each season. We particularly enjoyed the glazed lamb sweetbreads with potatoes, snow peas, radish and vinegar.

1 Star (Green Star) • Vegetarian, Vegan. Rodrigo de la Calle defines himself as a culinary ambassador for the plant kingdom, a valid claim given the efforts he has made to champion our natural surroundings and his role as one of the pioneers of “green haute cuisine”. In his restaurant, with its open-view kitchen behind the bar counter, guests can observe dishes being prepared in front of them and interact with the chef, while at the same time discovering his culinary philosophy in which vegetables are the essence of his cuisine. His delicious, elegantly prepared dishes showcase plenty of technique and can be savoured on a choice of tasting menus: Vegetalia (including vegan and vegetarian options); Vegetalia Experience (with wine pairing, cheeses, infusions etc); Gastrobotánica (featuring meat, fish and seafood options); and Gastrobotánica Experience (with more dishes and a wine-pairing option). The cooking here is 100% seasonal and it is unusual to find recipes that are repeated, however standout dishes include the steamed artichokes, the roasted onions, and the purple sweet potatoes that are baked in salt and flambéed in the dining room.

1 Star (Green Star) • Modern Cuisine. This restaurant is part of a delightful hotel situated some 6km from the medieval town of Sigüenza, where the owners have restored a 15C flour mill. Here, surrounded by stone, wood and myriad tasteful details, the brother and sister team of Samuel and Blanca Moreno create modern cuisine rooted in tradition which aims to highlight the splendid seasonal bounty of the mountains around Sigüenza, hence the focus on wild mushrooms, game and vegetables from the property’s own garden. In its attractive dining spaces, complemented by an enclosed glass-fronted terrace, guests can choose between several interesting tasting menus (Molienda, Clásicos and Esencia). The restaurant also boasts one of the best choices of homemade artisan bread in the whole of Spain, made with organic spelt and other varieties of cereals.

1 Star • Modern Cuisine. In a small village in Llanes, a traditional family business has evolved with the times; the old ‘chigre’ (tavern) that one day was founded by the grandparents of the chef, Ricardo González Sotres, is seen today with two distinct areas: the informal Le Bistró, which maintains the rustic charm and offers a menu of traditional tastes, and El Retiro, a much more gastronomic space for us to discover its tasting menu. What will you find? A modern Asturian cuisine brimming with technique and creativity, respectful with the raw ingredients of the local area and tremendously balanced. Within the tasting menu, called San Patricio (a small tribute to the chapel of Pancar and the three-hundred-year-old holm oak at the entrance of the church), we can highlight both the Cod belly, pil pil, white asparagus, ricotta cheese and black garlic and the Asturian gochu snout stew, carabinero prawns and curry, a surprising Asian-Asturian fusion with three variations.

1 Star • Modern Cuisine. If a dining experience with picture-postcard views of the sea appeals to you, head to Sardinero beach where, on the first floor of the building known as Cormorán, you’ll find El Serbal. You’ll fall for all its culinary charms thanks to its honest approach and its roots in Cantabrian cooking, which is showcased here by an updated take on traditional cuisine that meets one of its key tenets: “to ensure that guests are happy and will want to return”. The à la carte, which is well complemented by three menus (Gastronomic, Tasting and a special Dom Perignon Moët Chandon option), champions the Cantabrian Sea’s superb fish that it buys daily at auction, hence the recital of available options at your table (on our latest visit we particularly enjoyed the mackerel with parsnip and salmis) and a desire to give greater visibility to native ingredients, with a special focus on mouthwatering meat from the Tudanca breed of cattle. On the ground floor you’ll find a more informal bistro-style space called Querida Mar.

1 Star • Contemporary, Creative. In this restaurant, a visit to which is almost compulsory for food-lovers visiting the island, the team is of the firm belief that the customer is always king. We can definitely confirm this approach given chef Seve Díaz’s constant and very natural contact and interactions with his guests. Located just a few steps from the central Plaza del Charco, it occupies the ground floor of a property with a contemporary design that comes as a surprise, plus a split-level dining room. The culinary focus here is on two tasting menus (a short option entitled “Sorpresa” (Surprise), and a second simply called “Largo” (Long)), both of which have a contemporary edge and are based around seasonal ingredients from the Canary Islands that are combined with plenty of originality (some of these are sourced from their own farm, while the fresh fish on the menu is caught daily in local coastal waters). One dish that particularly caught our attention was the famous Huevos de Lucio: free-range eggs with potato foam and sweet potato. Because of its great success you’ll need to book a table several months ahead.

1 Star • Creative, Mediterranean Cuisine. A 5th-generation family business with more than a century of history within its walls, since what in 1915 was a modest winery became a tapas bar and then the most prestigious restaurant in the Marina Baixa, that place where they say that ‘customers enter and friends leave.’Chef Cristina Figueira, well supported by her daughter Esperança (in the kitchen) and her husband Francisco Cano (in the dining room and wine cellar), began her training behind the stoves of El Xato under the guidance of her mother-in-law, Esperanza Fuster, and has shown a tireless spirit to become one of the leading cooks in the area, for her mastery of Alicante's recipes and her vision of creative cuisine, closely linked to the roots of this land with dishes that reinterpret the Mediterranean tradition, such as her magnificent grilled langoustine tartare. You will find two gastronomic menus (Tentaciones and Centenario ‘El Xato’) and interesting pairings that bring Valencian wines to the fore.

1 Star • Seafood, Grills. There are some people who think that grilling over a wood fire is something akin to cooking in prehistoric times! In Getaria, this tradition does not quite go back this far, but historical documents exist that show that this type of cooking is part of its gastronomic heritage. To fully understand this restaurant, we must mention Aitor Arregi, as well as the first Elkano opened by his father, and, of course, what they refer to here as its “culinary landscape”. Elkano perpetuates the values of a restaurant that is indelibly linked to the sea and those in the fishing industry who work every day to supply it with the best catch. This is without doubt one of the culinary temples of wood-fired cooking in which there is little requirement to overwork textures or flavours. The control of the grilling process is total, as is the choice of ingredients and the method of cooking. Fish stands out here, such as the legendary turbot, but you’ll also find an impressive choice of meat dishes. The superb dining room service works like a Swiss watch!

1 Star (Green Star) • Catalan, Contemporary. The devotion to the local area is clearly evident here thanks to the focus on vegetables from Els Casals’ own farm, meat from animals reared in semi liberty, eggs from their own hens, a herd of Duroc breed pigs, and local wild mushrooms, truffles etc. Almost all of its ingredients are sourced from the family farm, as part of a philosophy to “close the circle”: ingredients are produced, cooked and then served on the premises.The restaurant, which occupies an 18C farmhouse, reflects the work of five farmer brothers, one of whom, Oriol Rovira, is the chef. His à la carte features seasonal dishes, including game, and his famous Pularda poultry dish. Els Casals is a fine example of sustainability, with a philosophy centred on zero-miles ingredients. It also offers a few well-appointed guestrooms for those keen to stay longer.

1 Star • Traditional Cuisine, Seasonal Cuisine. This restaurant has played an important role in the history of Costa Brava tourism. It occupies an old yet attractively restored farmhouse with a luxuriant garden-terrace for the summer months, an R&D space where new dishes are created, plus a bright, Mediterranean-inspired interior. Chef Marc Gascons and his sister Elena (front of house) are responsible for the entire experience here, which revolves around an extensive and up-to-date à la carte of traditional Catalan cuisine and the best local ingredients sourced from nearby producers and the superb fish auction in Palamós. Two interesting set menus (one short, seasonal option, plus a tasting menu) are also available. One of the most requested dishes here is the tartare of Palamós prawns, which comes with different garnishes depending on the season. Guests who drive here are given a code for the external car park, which now has charging points for electric vehicles.

1 Star • Modern Cuisine, Contemporary. In the heart of Chamberí, this elegant restaurant has been built on four solid pillars: personality, professionalism, hard work and an unbreakable will! The driving force behind the project is Rubén Hernández Mosquero, a globetrotting chef from Extremadura who has worked in some of the most prestigious establishments (Noma and Geranium in Copenhagen; Azurmendi in Larrabetzu; Il Ristorante at the Bvlgari Hotel Tokyo; Minibar by José Andrés in Washington; Atomix in New York...). EMi, a heartfelt tribute to his brother (Emilio, now deceased), has been devised as a haute cuisine bar for a maximum of 12 diners, with a fully open kitchen and a small private room overlooking the stoves. What's on offer? A single surprise menu where the chef puts his vast technical knowledge on display, with balanced and delicate fusion dishes that reflect Nordic and Korean influences. There's even an extensive wine cellar with exclusive labels!

1 Star (Green Star) • Modern Cuisine. Named after the archaeological ruins at Empúries, this restaurant has declared its strong commitment to the gastronomy of the Alt Empordà by extolling the virtues of the sea and mountains that define the region.Located within the walls of the hotel of the same name, this eatery run by the same family since 1965 now has twins Màrius and Joan Jordà (the fourth generation) at the helm in the kitchen. In the impeccable dining room, they serve updated traditional cuisine that is not shy of creativity and which accentuates the flavours of the Alt Empordà through its use of locally sourced ingredients (fruit and vegetables from Torroella de Montgrí, fish from Port de la Selva and Roses, etc). The cuisine here is centred on two meticulous tasting menus (one shorter option called Mar y Montaña and a longer version called Universo Local), both with a wine pairing option.

1 Star • Contemporary. Facing the monumental Plateresque façade of the church of the Convento de San Esteban, iconic for its stone altarpiece design, and wit two dining rooms featuring a contemporary atmosphere, the main one with an open kitchen to enjoy the different creative processes as they happen. Here the chef Rocío Parra, always well supported in the dining room and in the wine cellar by her husband (Alberto Rodríguez), remains faithful to a modern cuisine with local and traditional roots. Her proposal focuses on two tasting menus, Granito and Pizarra, whose name is a small tribute to the characteristics of the predominant soils in the vineyards of Salamanca; in both, which share dishes and only differ in the number of courses (19 and 25), you will find a rich succession of tapas and appetizers based on pork (Nuestros bocados ibéricos de FISAN). Also, only for midday services during the week (except holidays), they have a more economical menu called Concepto Charro!

1 Star (Green Star) • Creative. This homage to chef Eneko Atxa’s origins has a surprising location above the Gorka Izagirre txacoli wine cellar, in the same premises previously occupied by the three-Michelin-star Azurmendi restaurant, which is nowadays just a few metres away. In the dining room, the layout breaks the traditional mould with its open-view kitchens, and provides the backdrop for innovative dishes that remain faithful to Basque tradition while at the same time demonstrating the chef’s philosophy: “The artisan’s hands sculpt emotions”. The single tasting menu on offer here (called Sutan, the Basque for “fire”), is contemporary in feel and demonstrates impeccable technical skill and a whole array of flavours in signature dishes such as the oxtail ravioli with vegetable broth, which showcases a marvellous array of textures. If you would like a more extensive experience, why not book a pre-meal visit of the wine cellar along with a comprehensive tasting?

1 Star • Modern Cuisine. Epílogo’s setting, above a complex of function rooms, and its attractive cuisine, creative in style and focusing on mini dishes (which it describes as “new La Mancha cooking”, come as a pleasant surprise here. Head chef Rubén Sánchez-Camacho showcases his contemporary, regionally inspired recipes on two menus: El Inicio and Historias del Guadiana. The latter stands out for its showcasing of the Guadiana river as a tool for cultural connection, by trying to create a menu featuring ingredients and dishes from each region through which the river passes, from Castilla-La Mancha to Andalucia, but without forgetting the Alentejo or Algarve regions of Portugal which it also straddles. Its interesting dishes span the traditional (such as the marinated mandarin, cured beef and porcini mushrooms) and the more innovative (the mussel royale).When it comes to your wine choice, we recommend following the guidance of sommelier Ramón, the chef’s brother, who is happy to suggest some superb pairings for you.

1 Star • Creative, International. If we accept the premise that Mallorca is a mini-paradise on Earth, this restaurant occupying the luxurious St. Regis Mardavall hotel can be considered one of its greatest treasures, enhanced further by works of art by Miró. Here, the harmonious cuisine of Canary Island chef Miguel Navarro showcases a mix of fine taste, technique and creativity, as well as a culinary expertise that emphasises his training under his mentor Martín Berasategui. His dishes are presented to diners through two creative menus: Origen, featuring recipes that have helped consolidate his reputation (we particularly liked the one called Hamachi Es Fum, with hints of smoke, and his creamy Mediterranean red prawn rice), and Recorrido, a menu with newly created dishes inspired by the chef's most recent travels. These are complemented by a concise à la carte menu plus a vegetarian menu. The views from the romantic terrace, embellished with striking sculptures and with the Mediterranean as a backdrop, are truly stunning.

1 Star • Creative, Modern Cuisine. An old military fortress provides the backdrop for this Roca brothers venture, occupying the imposing Castillo de Sant Julià de Ramis, barely 10km from Girona, which they have transformed into a leading food and cultural centre. In this setting, which also features a superb hotel, everything makes an impression, from the access through the CCR exhibition explaining the creative processes of El Celler de Can Roca (CCR), to the impressive dome in the wine cellar (housing over 80 000 bottles), academy-library and the distillery that now acts as the restaurant’s R&D space. In the dining room, where the predominant materials are cement and concrete, the aim is to bring the surrounding natural landscapes into the heart of the room via the large picture windows. In terms of cuisine, the à la carte favours classic El Celler recipes, albeit with a twist that adds the eatery’s own personality. This is complemented by two highly original menus: Espíritu Salado (6 dishes and 2 desserts) and Espíritu Dulce (2 dishes and 6 desserts).

1 Star • Grills. Food-lovers flock to this temple of cuisine like pilgrims to a religious shrine in order to unearth the secrets of flame-grilled cooking that have been mastered by Etxebarri’s owner-chef Bittor Arginzoniz, the life and soul of this restaurant and someone who has invested everything in his dream here. His particular vision for life and for work resulted in him restoring this 18C country house in his home village, Axpe-Atxondo, at the foot of Mt Anboto. His unique cuisine focuses on top-quality grilled dishes using different types of wood (holm oak, vine shoots, oak from old barrels etc), utensils he invented himself, and an unusual system of pulleys that enables him to control the cooking process. Choose between a concise à la carte and a tasting menu, where you’ll find unforgettable dishes such as the famous egg yolk and white truffle, the legendary matured beef chop, and the unequalled reduced milk ice cream with beetroot juice. We strongly recommend booking ahead (we suggest several months) because of the huge waiting list to eat here.

1 Star • Contemporary. The Europa restaurant stands in the heart of Pamplona, very close to the Plaza del Castillo and the legendary Calle Estafeta, a world-famous street due to its association with the San Fermín running of the bulls festival. The Idoate Vidaurre family in charge here is almost as well known as the restaurant itself, thanks to its team of siblings for whom the art of hospitality is much more than just a profession. In the kitchen, chef Pilar Idoate creates an updated take on traditional cuisine with strong roots in Basque cooking. This is enhanced by top-quality ingredients that showcase the province of Navarra and which she uses to create superb dishes teeming with the flavour and fine and delicate textures that only come with the finest cuisine. Choose between the extensive, traditionally inspired à la carte, with the choice of ordering half-portions and an impressive array of fish and meat, and two set menus (Eugenia and Degustación), both with a wine-pairing option. Whatever you decide, you will be able to appreciate the full splendour and values of this restaurant that has held an esteemed Michelin star since 1993.

1 Star • Contemporary. This unique establishment in the old town, whose name pays tribute to the colourful ruffles that adorn the typical flamenco dresses, is located on the first floor, as El Quejío Wine-Bar, a more informal space where they also organise live singing and dancing exhibitions, is at street level. The restaurant, as such, focuses on chef Cristina Jiménez's updates to the traditional recipes of Granada, offering three very interesting tasting menus (Susurros del Sacromonte, La magia del Albayzin and Alborán) and proposing a gastronomic journey through the flavours of the province to discover the Saladilla (a typical bread of Granada), the peas of Huétor, the meat of the Segureño lamb, the organic caviar of Riofrío, the curious combination of mead and marigolds... You can book a package that includes dinner and a show!

1 Star • Contemporary, Traditional Cuisine. If you’re on the lookout for a restaurant that will provide plenty of interesting surprises, it’s well worth heading to Ferpel, where the simple approach to local ingredients results in strong individual flavours in every dish. Local chef Elio Fernández is fully committed to his rural surroundings and his family, the two pillars upon which his work is based, creating contemporary cooking with its roots in the soil of the Asturias region. The experience starts with appetisers in the pastry section, where bread is baked every morning, and continues in the kitchen, where you’re served by the owner-chef himself. And then it’s on to the dining room upstairs, with its stunning views, where you can savour dishes on his two menus (El Ribeiro and A Figueira). Popular ingredients in the kitchen here include grey mullet, oysters from the Eo estuary, sea urchin, and traditionally produced sausages from the San Lorenzo company.

1 Star • Modern Cuisine. Only a stone's throw from the Ruzafa market, this restaurant is renowned for its fresh take on day-to-day tastes that will come as a pleasant surprise. The hard-working chefs at the helm, continue to grow as professionals (they head up the Tándem Gastronómico consultancy service) and have created a concept for this restaurant that allows them to experience gastronomy responsibly and freely, fusing the roots of their native Argentina with various culinary details from Spain and Italy from a very personal perspective. Here, everything revolves around two tasting menus (Los Años and 10 Años de Fierro) which, taking advantage of the anniversary of the restaurant's opening, bring the restaurant's most iconic dishes up to date (there is a vegetarian version as well). They consider the Mediterranean to be the backbone of their personal goal: ‘The construction of the taste memory of the future’. Guests also have the option of ordering seasonal extras (truffles, caviar, artisan cheeses, etc.)!

1 Star • Contemporary, Mediterranean Cuisine. One of Barcelona’s most original dining options, in a city full of restaurants that definitely leave their mark. Here, with chef Riccardo Radice in the kitchen and Giulia Gabriele running the dining room, the first thing that strikes you is the name, that also includes the Danish symbol “Ø” to indicate the number zero, and the suffix “Logy”, Greek in origin, in reference to a particular field of study, in this instance fish and seafood which are treated differently here (through salting, maturing, smoking etc) to create what they call “charcuterie of the sea”. The à la carte is complemented by two tasting menus that are named after different sea depths: Bentos (up to 200m below sea level, where light can still penetrate) and the so-called Abisal (the final frontier, in complete darkness, up to 6 000m in depth). The meticulously and aesthetically presented dishes here are prepared with Spanish ingredients, with the occasional nod to Italy and Asia.

1 Star • Modern Cuisine. In the small town of Sort, famous for having the lottery shop with the biggest online sales in Spain (La Bruixa d’Or), the reputation of this family-run, one-Michelin-star restaurant has nothing whatsoever to do with luck!Its name refers to the effect of the cold and wet wind that blows through the Catalan Pyrenees but which turns warm and dry when it reaches the Pallars Sobirà area. With his zero-miles approach, chef Zaraida Cotonat, who nowadays works hand in hand with his son, offers menus with a focus on creative cuisine that combines tradition, modernity and sustainability, and always uses ingredients of local provenance (chicken from Torre d’Erbull, trout from Tavascán, Bruneta veal from the Pyrenees, lamb from the Xisqueta breed of sheep).

1 Star • Modern Cuisine. This centrally located restaurant opposite the church of San Lorenzo, in an attractive venue that catches the eye with its towering arch and exposed brick walls, gastronomy is viewed as its own language and each of its dishes as a sentence ('frase' in Spanish) that tells a story which, where possible, is connected to personal memories and local history. The project is headed by María Egea and Marco Antonio Iniesta, with the former in charge of the front of house and the latter the kitchen. The elegance with which the concepts of roots and tradition are brought up to date comes as a pleasant surprise and is showcased only in their tasting menus (Origen and Tierra). Dishes you are likely to find here include Jamón, with an excellent combination of flavours similar to those of traditional stew, and their Chato murciano, a terrine made from roasted pork cheeks and jowl. The service couldn't be friendlier!

1 Star • Contemporary. Fraula is located just a few metres from the Mercado de Colón, a market that is a listed national monument and one of the best examples of local Modernist architecture from the early 20C. This minimalist-contemporary restaurant is both visually impressive and welcoming, and takes its name from the Valencian world for “strawberry”. Roseta Félix and Daniel Malavía, the two chefs at the helm here, enjoy creating a bond with their guests, hence their alternating appearances in the dining room. They offer three contemporary-style menus (Cebera, available at lunchtime from Tuesday to Friday, and two tasting-style menus: Alfàbega and Fraula) all of which are based around seasonal ingredients, especially those sourced from local market gardens. Dishes that stood out here included the Thai shrimp and, in particular, the free-range pigeon (with cappelletti pasta and blackberries) presented several ways: the roasted breast, as a stew, and with two delicious ravioli.

1 Star • Fusion. Located on one of the town’s busiest streets, just a stone’s throw from the popular Playa de Muro, Fusion19 provides a wonderful opportunity to enjoy a true fine-dining experience. In the modern dining room (with its glass-fronted wine cellar featuring over 400 labels), open-view kitchen and a space in the style of a winter garden, discover fusion cuisine which is based around “ingredients, memories and influences”. In the kitchen, the young duo comprising chefs Aleix Serra and Marc Marsol conjures up two tasting menus (Plenitud and Esencia) on which they are keen to place the spotlight on the essence of Mallorca’s cuisine, which they base around ingredients from the island (they also have their own vegetable garden on the outskirts of nearby Alcudia) while leaving the door open to the occasional international influence. Standout options include the dishes entitled Albufera (with duck and foie gras) and the Tambor ice-cream dish, made according to traditional techniques.

1 Star (Green Star) • Contemporary. If you’re on the lookout for a unique dining experience, head to this delightful 17C “baserri” (traditional country house) surrounded by vineyards and boasting impressive views. It also features the unusual ancestral custom of burning laurel branches to ward off evil spirits before each sitting. Choose between the charming “taberna” offering a more informal menu, the fine-dining restaurant on the first floor, and a private space (usually reserved for groups) on the floor above. Chef Julen Baz showcases modern Basque cuisine with a firm focus on tradition and locally sourced ingredients and a penchant for grilled dishes. The cooking here is centred around two menus (Gurea and Garena), both of which showcase the subsistence cooking specific to Basque farmhouses and their customs over the centuries. As part of the experience, learn about native cattle breeds from the Mugarrieta cattle farm, basic preserving methods, and enjoy chilled ciders that are the perfect pairing for the desserts here.

1 Star • Modern Cuisine. Gaytán is the culmination of a dream which then became a reality for chef Javier Aranda and as a result is far from your usual type of restaurant. This space, which features an interior with many design details and two private lounges, is dominated by original wooden columns that flank the large open kitchen overlooking the dining room, so that guests feel as though they are part of the creative process. The cuisine, complemented by a small menu for business customers during the week, aims to showcase what they describe here as the “the joys of the season”, something they succeed in doing via several menus: Inaurem (which is the Latin word for jewel or precious object); Javier Aranda (with its focus on the main ingredients of the season); and especially the Gran Menú Javier Aranda, on which the techniques and stages involved in creating each dish are revealed to guests. One dish that fascinated us on the Seafood Sequence was the impressive Dublin Bay prawn 000 from Scotland with a beurre blanc and tarragon essence and champagne.

1 Star • Creative, Contemporary. A restaurant with all the attributes required for success, including a young, dynamic and relaxed team with a keen desire to continually surprise guests.Occupying a former mechanical workshop in the Jesús district of the city, it features a large skylight-style roof and several different ambiences: a sofa space for an aperitif; the "Sala de la Luz"; and the main dining room with an open kitchen at its centre (with a dining counter) and a few tables from which to watch the frenetic activity here unfold. The experience at Gente Rara involves a journey through the different sections of the restaurant and can only be enjoyed via its tasting menus (Chalado and Lunático), all of which feature an array of mini dishes that are always consistent in quality, technique and flavour. Book well ahead to secure a table!

1 Star • Contemporary, Regional Cuisine. It was clear that Gofio’s cuisine needed a change of scenery and a larger space in which to give full rein to the cuisine of the Canary Islands, and at first glance it seems to have worked!The new premises, located in a street parallel to the ever-busy and bustling Gran Vía, is laid out on two floors with a private space at street level and the main dining room in the basement, in the style of a modern bistro with an open kitchen. The Tenerife-born chef at the helm, Safe Cruz, showcases the traditional flavours of the islands from a creative perspective on three tasting menus (Gofio Express, Canariedad Máxima and Canariedad Máxima Plus) that successfully convey the essence of this volcanic archipelago through an array of small bites. These include the chicken croquette with everything, the Gofio millet roll stuffed with shredded beef and spicy avocado mojo, and the Canarian salad of lettuce, tomato, beet, millet and creamy dressing with lemon thyme granita, all of which are meticulously prepared and full of flavour.

1 Star • Contemporary. The term ‘Haydée’, which could be translated as respecting, cherishing or pampering, embodies both chef Víctor Suárez's passion for the island flavours specific to La Gomera and a subtle tribute to his grandmother, the woman who first instilled in him a love of cooking. The restaurant is located inside the Casa Fuerte building, the most striking part of the Hotel Gran Tacande, inspired by the ancient fortress that allowed for safe disembarkation. After crossing the modern courtyard, where the culinary concept of the experience is explained, you enter the first floor, a pleasant and open room in a contemporary style, with a well-stocked glass-fronted wine cellar and pleasant sea views from some of the tables. The chef showcases his creative vision of Canarian cuisine through two tasting menus ('Atlántico' and 'Raíz'). A dish with a story to tell? Cabrito embarrado envuelto en hoja de plátano (kid goat wrapped in banana leaves), a speciality that Grandma Haydée always made at Christmas and which needs to marinate for 24 hours before serving.

1 Star • Creative. Named after an aromatic Mediterranean plant, this Michelin-starred restaurant has been enjoying the fruits of its success for some time now, in part due to its competitive pricing.In the contemporary, minimalist-style dining room, chef Oriol Ivern serves fresh, creative dishes that offer a different take on Catalan culinary tradition, and are always based around locally sourced seasonal ingredients and impressive combinations. In keeping with the chef’s personality, the aim of his cuisine is to offer truly unique dishes that are both playful and full of surprising detail. Although not extensive, the enticing à la carte is complemented by an interesting tasting menu which evolves every three months, with a wine pairing option. Try the artichokes with cod tripe, black botifarra sausage and wakatai, an excellent combination of flavours and textures, or their signature red mullet with a mollusc mayonnaise.

1 Star • Modern Cuisine. This institution in the upper reaches of Barcelona, which has played host to a number of chefs who have gone on to win their own Michelin stars, reflects the love affair that its founder chef, Mey Hofmann, had with food, a legacy that she has passed down to her daughter Silvia and her expert teaching staff. In the restaurant itself, featuring staff from the school and a large picture window through which guests can watch activity unfold in the kitchen, an à la carte-style menu is available at lunchtime (along with a slightly more refined Gastronómico Mediodía menu). In the evening, these are replaced by two extensive tasting menus (Gastronómico Noche and Luxury). The focus here is on modern fusion cuisine with strong roots in tradition, which is continually brought up to date in terms of the pairing of ingredients, technique and presentation. The desserts here are always a delight!

1 Star • Modern Cuisine, Creative. This unique restaurant, in the heart of the Sierra de Albarracín mountains, occupies what was once a wool factory, hence its name (“fulling mill” in English) and its location on the banks of the Guadalaviar. The charm of the building is evident, thanks to the preservation of its original structure, and its quiet natural setting with its plethora of waterfalls. In the elegant dining room, furnished in the rustic style of the region with seating for just 18 guests (adding to its exclusive feel) and relaxing views of the countryside from most of its tables, enjoy delicious dishes prepared by María José Meda, a self-taught cook who has stepped away from the typical cuisine usually found in this area. From the appetisers onwards, her consistent, contemporary cooking with a creative touch showcases the natural bounty of Teruel province and the woods around the property (her Tierra tasting menu focuses on truffles, trout, and ingredients sourced from local vegetable gardens and meadows etc). A number of attractive guestrooms, plus a simpler restaurant called Alba del Sur, are also available.

1 Star • Basque. This centrally located restaurant, which was a popular name in local cuisine under the baton of chef Alicio Garro, has reinvented itself and has had a new lease of life thanks to award-winning chef Paulo Airaudo, who brings with him his personal vision of classic recipes. The bar at the entrance is still here, serving tapas made on the spot, and is perfect for an informal glass of wine. Added to this is the small dining room in the basement, featuring six impressively sized tables, each of which comes with its own “cupboard”. The cuisine, which comes courtesy of two tasting menus to which you can add different appetisers and starters, has a clear market focus, with the aim of showcasing time-honoured Basque cuisine through dishes such as the spectacular grilled Carabinero prawns as well as the five hake cheek “kokotxas” (two battered, two grilled and one confit).

1 Star • Creative. Behind Ikaro’s façade, you’ll find a strong work ethic, enthusiasm and creativity in equal measure, along with the beautiful story of a dream come true. Here, couple Carolina Sánchez (from Cuenca in Ecuador) and Iñaki Murua (from Laguardia in Spain) are two chefs who now combine their working and personal lives after meeting at the Basque Culinary Center. Their attractive yet humble cuisine will surprise guests with its high level of technique, combining their respective culinary worlds: the superb bounty of La Rioja is enhanced by the fruits and condiments of Ecuador, resulting in dishes with incredible flavour.An interesting anecdote here is that Carolina Sánchez, who has become very well known in her role as a judge in her home country’s MasterChef series, has the honour of being the only female Ecuadorian chef to be awarded a Michelin star!

1 Star • Italian Contemporary. If you’re looking for an Italian restaurant with a difference, this dining space in the Royal Hideaway Corales Suites hotel won’t disappoint thanks to its superb terrace (which we highly recommend for lunch or dinner in fine weather) and its re-creation of Italian recipes from a relatively modern and progressive perspective, with the added attraction of always using (with the exception of the irreplaceable Pecorino and Parmesan) local ingredients sourced from the island. Chef Niki Pavanelli, who is originally from Bologna and can often be seen passing from table to table to explain his dishes, complements the à la carte with two extensive menus (Identidad and Il Boccocino). Don’t miss his updated Carbonara 3.0, Il Tortellino, which rekindles memories of his grandmother (la nonna) or, last but not least, the La Scarpetta dessert, through which he invites guests to discover the time-honoured Italian technique of the same name (the expression is “fare la scarpetta”) which consists of completely mopping up your plate with bread as a symbol of appreciation.

1 Star • Creative. This minimalist restaurant with a natural feel to its decor is located opposite the city’s Guggenheim Museum where it exudes plenty of culinary passion in its quest to showcase the traditional cuisine of Northern Spain. Here, under the baton of chef Julen Bergantiños, choose between two unusual menus that change completely with every season (for example, wild mushrooms take centre stage in the autumn, followed by game in the winter), based around seasonal ingredients sourced from small-scale producers with, wherever possible, a constant and skilful use of native condiments and native species. The 9-course option is entitled “A-8” and takes its name from the dual carriageway that connects Galicia, Asturias, Cantabria and the Basque Country, while the other, the 13-course “N-634”, recognises the beautiful road that runs from Santiago de Compostela to Donostia/San Sebastián. The sauces served here are truly delicious!

1 Star • Contemporary, Modern Cuisine. Inside the Luze San Sebastián boutique hotel, at the top of Mount Igueldo, this restaurant hides its proposal under a Basque term that could be translated as ‘to return’ or ‘to come back’. Chef Iñigo Lavado, after two decades of success in Irun, has set up the project with his family (his wife, Arantxa Martínez, is in charge of the dining room and one of his sons, Julen, is a professional sommelier), trying to convey to diners, in his own words, a culinary style... ‘of time, stories and a lot of emotion’. In his elegant Belle Époque style dining rooms, with large windows to enjoy the sea views, he offers a proposal that combines his two menus (Luis Irizar, dedicated to his mentor, and the one he calls Cocina de Emociones (Emotional Cuisine), more contemporary and personal) with a menu that includes dishes selected from both options. A highlight? We were surprised by their Ostra al natural (natural oyster), with pickled vegetable cream and suckling pig jus.

1 Star • Creative, Andalusian. This restaurant, overlooking the luxury yachts in the Muelle Uno dock, stands out for its contemporary dining space that is both elegant and informal. Here, cutting-edge trends and industrial design combine with exquisite vertical gardens and a chillout zone in a space that still remains completely in tune with the style and bright feel of the Mediterranean. Chef José Carlos García, a native of this delightful city, does not offer an à la carte option, instead focusing exclusively on two extensive tasting menus (one features three more courses than the other) that are constantly evolving. Demonstrating impressive technical skill, they feature dishes that champion locally sourced ingredients (around 70%) and showcase time-honoured “malagueño” flavours.

1 Star • Contemporary. This pleasant, contemporary-style restaurant run by a couple takes its name from the Masai word for “butterfly” and sums up its working philosophy in a sentence visible above the bell in the kitchen: “Pursue a dream big enough never to lose sight of”. On its single, contemporary-inspired tasting menu, the focus is firmly anchored on the cuisine of the Navarra region that showcases seasonal ingredients, its unconditional love for its land, and the championing of small-scale local producers. Dishes worth exploring here include the dish featuring onions from La Mejana, with an accompanying broth, that interestingly makes use of every part of the vegetable, as well as Kabo’s signature dessert called Transformación, which seemingly undergoes a metamorphosis from a silkworm into a butterfly on the plate under the gaze of mesmerised guests! Interesting wine-pairing options are also available.

1 Star • Japanese. A contemporary Japanese restaurant which despite its compact size, has plenty of personality. It only has space for ten guests who have to arrive in unison, then sit together around the bar to appreciate the gastronomic experience to the full, including the explanations and studied movements of renowned sushi chef Yoshikazu Yanome.His philosophy is built around the Edomae Sushi tradition (established during the Edo period from 1603-1868) of preparing the (at the time abundant) fresh fish and seafood caught daily in the waters of Tokyo bay. The same idea permeates the cuisine here, which nowadays is based around the superb natural bounty of Valencia’s coastal waters, with a special focus on the red prawn. Nigiris feature heavily on the menu here.

1 Star • Contemporary. The name of this restaurant is particularly apt (Kaleja is the Sephardic word for “alley”) given its location in Málaga’s Jewish quarter, just a few steps from the city’s Picasso Museum. The first thing that will strike you as you walk through the door is the subtle aroma of smoke, a key feature that sets this restaurant apart. Here, chef Dani Carnero has gone for a modern take on dishes of old, working with the heat of his wood-fired grill to create what he calls “candle cooking” – a style of cuisine that revives tastes and flavours from his childhood, in many cases connected to traditional Andalucian recipes that have been brought back to life and are served on two menus: Degustación and A la carta (the latter only at lunchtime, Tuesday to Friday). One dish that particularly stood out was Kaleja’s take on gazpacho (in Málaga, where it is often made with onion, it is called “gazpacho de floja”), with trout roe and almonds.

1 Star • Creative. Part of the highly attractive Kamezí Boutique Villas complex, this iconic space boasts attractive views that bring added personality to the dining experience, which is enhanced by the gourmet boutique. The striking display counter showcases its top-quality ingredients (the staff are happy to provide details on their suppliers from Lanzarote and across the Canaries), including bread baked on the premises. The creative cuisine, based around local flavours and ingredients, is centred on a single tasting menu entitled Kamezí (they have two options for pairings), featuring dishes such as squid with a lemon and chilli pepper pilpil, avocado, cauliflower and chocolate. The archipelago also takes centre-stage on the wine list and cheese trolley!

1 Star • Fusion, Creative. This restaurant in the Eixample district, whose name teaches us that the word also refers to the flowing wind (or the so-called “divine wind”), is run by Enric Buendía, a chef trained at prestigious establishments such as Mugaritz and the three-Michelin-starred Disfrutar. Today, through this project, he is leading what he calls the “silent revolution.”He applies the techniques he has learned in pursuit of a creativity that revisits Asian cuisine with a marked Mediterranean influence, using seasonal ingredients, striking presentations, fusion twists, and cultural blending, as well as nods to Catalan cuisine. They offer a single tasting menu, called Kamikaze, which evolves with each season. Among the numerous small bites, you will find such tempting dishes as the roasted garlic empanada, the umeboshi mackerel, and the Peking mushroom, which surprises with a mushroom osmotized in a Chinese-style marinade.

1 Star • Japanese. Kiro translates as “homeward journey” and as such symbolises what this restaurant means to Félix Jiménez who, dressed in his spotless kimono, demonstrates the full array of skills he acquired in Japan. There, under the tutelage of maestro Yoshikawa Takamasa, he discovered the Edomae technique of preparing sushi, its tradition, the mystical meaning of its rules, and the secrets of Koshihikari rice… to create the perfect nigiri you need to remain faithful to the time-honoured Shokunin philosophy. These premises are already a place of culinary pilgrimage given that behind the front door (which is over 300 years old), the dining experience is a ritual reserved for just six guests who eat at the counter. Here, the senses are transported to a new state of consciousness in order to savour everything on the exclusive menu, which is based around sushi but with lots of different mini grilled and smoked fish dishes. It is essential to arrive at the right time to be able to enter!

1 Star • Modern Cuisine. Located in the heart of the old town, between the port and the Santa María del Coro basilica, this restaurant bears a name that pays homage to one of the finest dishes in Basque cuisine, prepared with the delicious barbels of either hake or cod. In this pleasant eatery, run by the duo of Daniel López in the kitchen and Estela Velasco front of house, you’ll enjoy contemporary cuisine inspired by strong Basque traditions and the use of the very best market ingredients which are meticulously and masterfully prepared. The chef here likes to introduce influences from other cultures (Japan, India, Turkey etc), but always with a subtle approach that adds personality and brings pleasure to the palate. His cuisine is based around two menus (De Mercado and Degustación), both served for the whole table, and which vary in the number of courses. The fish dish of the day is always spectacular, although we also loved one of his meat dishes – Bresse chicken with pak choi, hazelnuts and PX sherry.

1 Star • Japanese, Fusion. At this discreet Japanese restaurant, hidden behind a large door that you have to knock on to gain access and which almost seems to be a “secret” address given its scarce signage, the concept is based around much more than a working philosophy as the skill of the chef is viewed as a veritable art form here. In this resolutely contemporary space, you’ll find a somewhat surprising wood-fired oven in the centre of the dining room, large fish-maturing cabinets, an impressive U-shaped counter where you can watch the culinary action unfold, and more conventional tables for those who prefer a more intimate meal. The cuisine of chef Hideki Matsuhisa, which brings together Japanese techniques and Mediterranean ingredients, always focuses on well-conceived pairings and a hint of creativity and is based around three tasting menus that vary solely in their number of courses. We can highly recommend the three-course option featuring lobster, prepared chawanmushi style, sushi and risotto. The finishing touches to many of the dishes are added in front of you!

1 Star • Contemporary, Catalan. More than just a restaurant, this eatery is a part of local history as it occupies a building dating back to 1919 that once belonged to a group of farmers and acted as a casino and a type of social club.In the hands of the Feliu family since the 1950s, it has taken on a new lease of life under Cristina Feliu and her partner, chef Àlex Carrera. With its charming 19th-century-vintage atmosphere and now equipped with a new private room and a space dedicated to the wine cellar, here you will be offered modern cuisine that stands out for its delicate and intense snacks, where local produce always takes centre stage. You can choose between two tasting menus: Descubierta and Emoción (both starting what the restaurant calls ‘vermouth time’). The signature dish is the Figueres Onion served in two sequences (a chilled onion bonbon with concentrated onion broth, alongside battered onion on a base of goat’s cheese cream, toasted onion broth, and a chive purée).

1 Star (Green Star) • Modern Cuisine, Traditional Cuisine. Still haven't tried mantis shrimp? Well, look no further, because these Mediterranean crustaceans are all the rage, and here, during the season (February and March), they usually offer a themed menu.The restaurant is in an old restored flour mill and is now dedicated to the culture of locally sourced produce. It is no surprise that chef Vicent Guimerà is one of the bastions of Slow Food, which is based exclusively on local products and promotes both the circular economy and conscious cooking. The chef, who is quick to highlight the equidistant location between the sea and the mountains, rounds off the menu of his gastronomic space (there is another, bistro-style venue called Espacio Amunt) with the NU tasting menu, which is expressed through two offers: NU Essential, a tour of the proposal’s main dishes, and NU Origin, which allows you to enjoy the complete experience (there is also an option, under the heading ‘Taste of the week’, which changes periodically). They have an orchard with 7000 m² of regenerative agriculture!

1 Star • Modern Cuisine. We are always trying to discover new and interesting food experiences, something that is achieved to perfection at L'Ó. Its setting is opposite the Benedictine monastery of Sant Benet (dating back to the year 960) and next to the prestigious Fundación Alicia (ALI-mentación y cien-CIA), a research centre dedicated to food and science, the aim of which is to make us eat more healthily.Located inside the Món Sant Benet hotel and under the baton of chef Ivan Margalef, the restaurant focuses on cuisine that uses locally sourced organic ingredients in innovative contemporary dishes that showcase the surrounding area in its best possible light. The à la carte is well complemented by enticing set menus, both with a wine pairing option: one concise menu called “Un Paseo por Sant Benet”; the other a longer version called “El Camino de Sant Benet”.

1 Star • Creative. Despite its somewhat unusual location in an apartment complex along the Playa de Patalavaca in the southern part of Gran Canaria, La Aquarela has become one of the leading names on the island’s restaurant scene. To a welcoming and hushed backdrop of classic decor and romantic tables (those overlooking the swimming pool are perfect for enjoying the sunset), savour delicate, highly technical dishes with lots of flavour and a strong connection to the local area, but with their own personality, as demonstrated by the occasional Nordic touch (chef Germán Ortega spent several years working in Stockholm). Up to 85% of its ingredients are locally sourced and are showcased in modern Canary Island dishes on three menus: Experiencia (combining the sea and the land), Little Experience and the vegetarian Tierra (we particularly enjoyed the grilled aubergine, with an aromatic yeast salsa).

1 Star • Modern Cuisine. The name of this restaurant occupying a large 18C house is deliberate as it reflects the professional relationship that chef Eduardo Quintana once had with cycling. This is highlighted in the saying by Albert Einstein at the entrance (“Life is like riding a bicycle – to keep your balance, you need to keep moving”) which influences his general attitude to life. It boasts a pleasant patio-terrace, where guests can savour appetisers, plus an attractive rustic-retro decor inside. The cuisine, which is particularly focused on locally sourced seasonal ingredients, is centred around three tasting menus that combine classic and contemporary techniques: La Grande Boucle, La Grande Boucle Extended Version (both with a wine-pairing option) and, by pre-order, a vegetarian/fish/vegan menu. For an even more comprehensive experience before you eat, why not visit the garden which is just 1km away (it’s not a bad idea to take another pair of shoes just in case!).

1 Star (Green Star) • Contemporary, Castilian. A family - run restaurant and carvery (asador) occupying a rural property that in the past served as a pharmacy. The dining rooms are rustic in design and complemented by a private room in what was once the chemist shop. The contemporary menu is hugely influenced by the traditional products of the area. Extensive tasting menu.

1 Star • Contemporary. The eponymous owner-chef, who amazed everyone by leaving the world of Formula 1 racing (in which he worked as a journalist) to return to his roots and take over the former family bar, demonstrates ambition, excellent technique and a strong desire to surprise.In this attractive restaurant, with its playful mix of the rustic and modern, Manu Franco focuses on the flavours of the Sierra de Guadarrama mountains, locally sourced meat, aromatic plants (such as thyme and lavender) that he and his team pick every week, and vegetables, all of which are showcased on a tasting menu entitled, called Capricho, which tries to recreate the different meals of the day. This one has three versions: normal, XL and XXL. One dish that we particularly liked was his creamy rice with lamb shoulder, scarlet prawns, holm oak and hazelnut air.

1 Star • Contemporary, Mediterranean Cuisine. The western part of Almería province is famous for its huge greenhouses, a key feature behind its identity and its superb fruit and vegetables. Chef José Álvarez has successfully transformed this family restaurant combining tradition and modernity, basing his cuisine on strong flavours and a constant desire to surprise. The stars of the show here are fish and seafood from the locally named Alborán Sea, as well as local vegetables, usually sourced from small-scale producers. The chef demonstrates his commitment to the local area through his “Verde Mar y Tierra Azul” (Green Sea and Blue Earth) tasting menu, about which he says: “If we were to remove the sea of plastic from the Mediterranean coastline around El Ejido, we would discover that we live in one of the world’s greenest oases”.

1 Star • Modern Cuisine. Located in a tiny village in the Alto Gállego region of Huesca province where its glass marquee-style design amid typical stone buildings comes as something of a surprise with the stunning backdrop of the Aragonese Pyrenees and its magical sunsets as a bonus! Here, chef Toño Rodríguez conjures up contemporary yet traditionally based cuisine that impresses with its high quality and flavour and a focus on local, seasonal ingredients with a nod to the classic dishes of the region (the appetisers, which are eaten while standing, are a tribute to the three provinces of Aragón) as well as those from his childhood. Two tasting menus (Coherente and Ambicioso) take centre stage and are complemented by a restricted à la carte available for dinner during the summer months (June to September). An array of fun desserts (such as the Pan de Sayón with olive oil and chocolate), provide the finishing touch!

1 Star • Creative. Chef Susi Díaz continues to reinvent herself, with the constant support of her husband and her children, as she continues her quest for home-inspired cooking that is teeming with personality, elegance, technique and, above all, passion. At La Finca, a restaurant with lots of charm in a rural setting, where the decor is urban-contemporary in style, traditional Alicante recipes evolve continually, thanks to a chef who recreates the flavours from this region with an added innovative twist. Her cuisine is full of deeply rooted influences and memories, taking full advantage of local ingredients, especially fish and seafood, to create visual surprises for guests, while incorporating aromatic herbs and organic flowers from her kitchen garden as a final touch. Order from the à la carte, create your own menu, or opt for the Uttopía tasting menu which comes in two formats (L and XL). There is a strong commitment to organic ingredients here, hence its support for the #PorElClima (For the Climate) community.

1 Star • Modern Cuisine, Traditional Cuisine. Located in a small village in the Gerona municipality of Ripollés, this restaurant boasts a surprising setting in Gombrèn’s most historic inn, a large house dating back to 1730 that now features two distinct parts: the old section, beneath robust stone arches, and the new – a much brighter space that looks out onto the surrounding mountain landscapes through its panoramic windows. Here, chef Francesc Rovira, a disciple of the late great Santi Santamaria, oversees creative-cum-contemporary cuisine that clearly identifies with the region and which is tremendously tasty, aromatic and enticing despite the use of modest culinary techniques. It also features an array of delicate details and a philosophy that involves working with the best locally sourced seasonal ingredients (meat, potatoes, wild mushrooms, sausages etc). His cuisine is based around three menus, the highlight of which is the one dedicated to his sister Dolors Rovira.

1 Star • Fusion, International. Here, in the gourmet restaurant of the luxurious Ibiza Gran Hotel, take your palate on an evolutionary journey of discovery as part of a truly exclusive experience that is an astute symbiosis of “sincerity, integrity and creativity” along with a certain sophistication. At La Gaia, chef Óscar Molina showcases Mediterranean cuisine via a highly creative approach that uses the best seasonal Ibizan ingredients with added hints of fusion. His dishes are full of contrast and environmental awareness and are centred on an “à la carte” and two tasting menus: Illa, offering a journey across the chef’s most iconic creations; and the daring Horitzó, on which culinary technique and imagination take centre stage, while at the same time always shining a light on the best ingredients from the island. During the summer, the restaurant also organises “four hand” day-long cooking events featuring internationally renowned chefs.

1 Star • Creative, Seasonal Cuisine. The history of this restaurant, a culinary temple for mushroom-lovers, is also one that showcases a love for hospitality, given that chef Elena Lucas represents (with infinite modesty) the third generation of the family to have worked in the kitchen here. Its name is an affectionate tribute to her grandmother (Luciana Lobo) and enables guests to gain a better understanding of her highly personal and creative cuisine which explores time-honoured flavours and champions the local surroundings and their natural bounty. Alongside her husband and sommelier Diego Muñoz, Elena Lucas strives to form a culinary dialogue with her guests as if we were enjoying a stroll with her through her local woods and pine groves (this affinity with her natural surroundings is visible in her dishes, such as the thyme “cuajada” (curd) with fermented pine nut honey, as well as the crockery and decor. One of the restaurant’s secret tricks is to only scrape and brush wild mushrooms that they are going to use that day, which they then wash with water and dry in the open air.

1 Star • Contemporary. What in the 1970s started life as a wine merchant’s gradually became a leading restaurant on the city’s food scene. Here, the duo of chef Marisa Barberán and her husband David Pérez (sommelier and front-of-house manager) have created to a space in which the philosophy is based around one clear concept: a love for a job well done.In the minimalist-style dining room embellished with designer detail, savour contemporary and creative cuisine centred around two tasting menus. The essence of La Prensa’s cuisine is based around an honest approach, the use of the best seasonal ingredients from the region, and a mastery of modern techniques which enables the chef to play with flavours, colours and textures and to create dishes that are highly expressive and innovative.

1 Star • Regional Cuisine, Contemporary. Many will think that its location in the heart of the countryside, approximately 4 miles north of Amorebieta-Etxano, only provides disconnection, relaxation and natural beauty; however... it is the basis of its entire culinary philosophy! In the Agroturismo Azkarraga, an old farmhouse renovated with a Nordic aesthetic and which today also has five cosy rooms, this restaurant dazzles with its interior design, minimalist in concept and with large windows that frame the environment so that the wonderful surrounding landscape enters the room. The chef Fernando González champions a modern cuisine, with a Basque and traditional base, which is not exempt from creative touches, with the option of ordering à la carte or letting yourself be carried away by his tasting menu (La Revelía). Some of the dishes on offer have won us over, such as the combination of tear pea and citrus sabayon or the excellent texture of the hake with its pil-pil, and it is not unusual to see foxes, roe deer and squirrels out of the windows!

1 Star • Creative, Modern Cuisine. A superb example of how perseverance, effort and solid values in the face of fresh challenges helps you to grow professionally. This restaurant, occupying an impressive mansion in the city’s Ruzafa district that has been decorated with plenty of charm and personality, stands out for its different dining options. In addition to the main dining room upstairs, it also boasts a pretty garden, two attractive tables in front of the kitchen and a particularly pleasant terrace where guests can enjoy aperitifs, a meal or a relaxing post-dinner drink. Chef Begoña Rodrigo showcases her talents on several tasting menus which demonstrate her interest in working with vinegars, pickles, citrus fruit and highly original vegetarian charcuterie to create light and fresh dishes that still have plenty of personality: Gaia (meat), Ondina (fish and seafood), Cloris (vegetarian) and La Salita (which brings it all together at its very best). We particularly enjoyed the courses devoted to Dénia red prawns and eel!

1 Star • Modern Cuisine. Chef Javi Estévez, who revolutionised Madrid’s culinary scene by elevating humble offal to the realms of haute-cuisine, has added to his career path with this new restaurant which, for many years was the setting for Los Galetos de Tijuca, a Brazilian eatery very popular for its small barbecued chicken (galetos). Now, following a complete overall, it offers guests enhanced space and comfort and a new direction while remaining faithful to an idea that is part of its DNA – in their own words: “we are specialists in cooking offal, but we do other things as well.” The dining experience here is based around three tasting menus (M, Memoria 2015/2023 and The Menu), the aim of which is to recapture the city’s “offal culture” while reinterpreting it with contemporary concepts and techniques. This concept sees the kitchen working with offal such as brain, trotters, tripe, combs, and the famous fried and confit head of suckling pig, one of its most popular dishes, and one that we all share on our social media feeds!

1 Star (Green Star) • Regional Cuisine, Modern Cuisine. Local landscapes define regions as much as their natural bounty and here, in the heart of the Castilian Meseta, you’ll find one of the culinary temples for game in the whole of Spain. Under the baton of Luis Alberto Lera, the restaurant (which is also home to a few attractive guestrooms) has continued to evolve, incorporating more contemporary techniques into traditional recipes while continuing to respect the latter. It also acts as a culinary reference for game and hunting in order to showcase the gastronomic traditions of this region. Choose between an impressive set menu entitled Tierra de Campos and a second tasting-style menu (short and long options are available) which include vegetables, stews, escabeches etc, but always with game as their leitmotiv. The Pichón Bravío de Tierra de Campos pigeon (reared by the family in their iconic dovecotes), is without doubt the signature dish here.

1 Star • Modern Cuisine. If you’re in or around Arbúcies, close to the Parque Natural del Montseny, this restaurant is a must for all food-lovers. Taking its name from the three mature magnolia trees that surround this 19C building, it has successfully and sympathetically upgraded its decor and levels of comfort. The focus of head chef Víctor Torres, who shares his time with the award-winning Quirat de la Ciudad Condal at the InterContinental Barcelona, is on modern, technical cuisine but without losing sight of traditional values, hence his strong commitment to local organic ingredients on an à la carte and two tasting menus (“A Stroll through Montseny” and “A Journey through Montseny”), both with a wine-pairing option. The guiding principle here is one taken from the great Joan Miró: “A cook is transformed into an artist when he/she has things to say on the plate, in the same way as a painter on a canvas”.

1 Star (Green Star) • Modern Cuisine, Creative. This family-run business, occupying an old farmhouse with a rustic charm and contemporary decorative detail, is firmly steeped in its surroundings and their natural bounty, as well as the history of Ulldecona. This is also demonstrated by its name, which refers to the millstones carved out of the local quarry.Chef Jeroni Castell, complemented by his son Pau, does everything possible to bring a sustainable approach to his dishes, which are based around the perfect balance that should exist between local provenance, technique and fun, showcasing those products that encapsulate the Terres de l’Ebre region’s coastal and mountain landscapes. Dishes with local DNA like the Borratxets omelette, the delicious Ostra del Sol oysters, vermouth and lime or what they call Despojos de pescado surprised us the most. The tasting menus are named Tradición (changes every week), 4, El Camino Recorrido, Vegetariano, and they have created an à la carte where you can choose half portions. The experience begins in their creative R&D space!

1 Star • Modern Cuisine, Mediterranean Cuisine. Accessed via the door of an elegant building, Lienzo boasts a renovated, contemporary feel that fully respects the name of the restaurant (“canvas” in English) thanks to its appearance dominated by white tones and striking notes of colour provided by paintings by Valencian artists. Murcia-born chef María José Martínez, who is also known as the “honey chef” and is always ably supported by her husband Juanjo Soria in the dining room, creates modern Mediterranean cuisine with no little creativity that showcases and fully respects seasonal Valencian ingredients from its market gardens, mountains and coastal waters. These are presented to their best in delicately prepared and meticulously presented dishes, including sublime sauces and creams. The cooking here, with its understandable nod to the world of apiculture (through the use of honey, pollen and honeycomb, etc), is focused around three menus: an “executive” menu (Trazos) for lunch midweek, and two more tasting-inspired options (Pinceladas and Lienzo). Don’t miss the squid, dashi and pickle dish, one of the restaurant’s signature plates.

1 Star • Modern Cuisine, Farm to table. This iconic restaurant, just behind the historic Casino de Huesca, has taken a new direction, although it retains its culinary essence and continues to be known as the ‘Casa de la Trufa' (Truffle House). The establishment, with a carefully designed contemporary aesthetic, has an exclusive reserved area dedicated to truffles (for 10 diners) and the gastronomic restaurant as such, with a semi-visible kitchen and on one of its walls, created using Artificial Intelligence, a large illustration of a woman singing opera (hence the name Lillas Pastia, from the tavern depicted in the famous opera Carmen). Chef Carmelo Bosque offers us, through his tasting menus (Carmen and Lillas Pastia), an updated traditional cuisine based on market products. A signature dish? One that is always on offer is truffle rice, as when it is not in season they import the aromatic Tuber Melanosporum from other countries.

1 Star • Contemporary. Llavor takes its name from a Valencian term that could be translated as “seed”. This restaurant, located in the upper section of the Oropesa residential district is without doubt a real find for foodies. This modern eatery, boasting a large terrace and stunning views of the Mediterranean and neighbouring towns and villages, is run by Jorge Lengua and Adrián Peralta, two young chefs from the region. The dining experience, which takes the form of two tasting menus (Flores de Colores and Nubes de Mariposas), usually begins with superb appetisers on the terrace and is defined by its creativity. Dishes here are always elegantly presented, with the aim of showcasing the flavours of the region and painstaking research into the vegetables, fish and seafood and meat sourced from the sea and mountains in Castellón province. A signature dish here is the grilled squid with pork jowl and Caseta d'Espadà cheese. The restaurant’s decorative features are also in keeping with the theme of its different menus!

1 Star (Green Star) • Modern Cuisine. The best aspect of this kind of family-run restaurant is the unhurried and stress-free approach which is very much in keeping with the principles of the Slow Food movement. The focus of the married couple that run and own Lluerna, Víctor Quintillà (in the kitchen) and Mar Gómez (front of house), is on sustainable cuisine that champions locally sourced ingredients (chicken from the Penedés area, Duroc pigs, Xisqueta lambs, pigeon from the Tatjé family etc). These are showcased via a modern take on Catalan recipes that uses skilled techniques to enhance their delicate textures and maximise each and every flavour. In the kitchen, visible from both the dining room and the chef’s table, the team creates cuisine that is exclusively focused on several set menus served to the whole table: Degustació (lunchtime midweek only), Vegetal, Presentació and Lluerna. The provenance of ingredients (organic where possible) for each dish is usually explained to guests when served.

1 Star • Modern Cuisine, Spanish. Having travelled through the arid landscapes of the Mogán valley, this restaurant appears as an elegant and exotic oasis as if by magic. Los Guayres, a Guanche term that could be translated as ‘The Lords’, is located inside the Cordial Mogán Playa hotel, very close to Puerto de Mogán. Chef Ruyman González spearheads cuisine that celebrates the culinary heritage of the Canary Islands through carefully prepared dishes, contemporary nuances and a deep respect for local ingredients, represented by produce from the islands (gofio, goat, red prickly pear) and the rich Atlantic larder (wreckfish, bluefin tuna, sea bream). They offer three set menus (Degustación, Degustación Clásico and Gran Menú Degustación) each featuring dishes that are big on flavour, such as the scarlet shrimp, vinagre macho and salpicón or their Cherne, pilpil, sancocho and watercress. Looking for a recommendation? If you can, get a table on the terrace – a typical Canary Island-style balcony overlooking the beautiful hotel gardens.

1 Star (Green Star) • Creative. A restaurant that is continually on the up thanks to chef Macarena de Castro (Maca), who has become increasingly committed to sustainability and supports a policy of reafforestation. Located on the first floor of a villa-style building, the restaurant features a dining space with a modern, avant-garde ambience that it shares with the Jardín Bistró (on the ground floor, with a format that is a little easier on the pocket). The single surprise tasting menu is both creative and inspired by the Mediterranean, with a focus on the best seasonal ingredients that Mallorca has to offer, most of which are sourced from nearby auctions, small-scale producers on the island, or from the restaurant’s vegetable garden in Sa Pobla. One of the main signature dishes that is usually on the menu here is the skate with salt and a rock samphire hollandaise sauce. As soon as you walk through the door here, the chef’s love of her local area is clearly evident via a poetically inspired book in which a daily thought for the day is highlighted.

1 Star • Creative. This restaurant, occupying the premises of the now-defunct Freixa Tradició and today featuring a designer interior, brings together the knowledge and dreams of three friends (hence the name MAE, which can be translated as ‘companion’ in the Costa Rican dialect): Mariella Rodríguez (Costa Rica, in charge of management) and chefs Diego Mondragón (Colombia) and Germán Espinosa (Spain).The whole proposal is built on a concept, Sincretismo, which according to the RAE (Royal Spanish Academy, the official institution responsible for overseeing the Spanish language) is the ‘combination of different theories, attitudes or opinions’. It is surprising to see how they bring together products from very different origins, giving us the opportunity to observe how combinations such as Mediterranean red shrimp with Latin American yellow chili unfold. The à la carte is complemented by two good tasting menus (MAE and Gran MAE), where we have found wonderful dishes such as cuttlefish tartare with jalapeño gazpacho and huitlacoche, or leek with smoked vichyssoise and black garlic.

1 Star • Contemporary, Traditional Cuisine. What we particularly like about Magoga is its young, modest yet professional team with clear ideas and a desire to serve the best cuisine possible. We could easily talk about the duo of chef María Gómez and her husband Adrián de Marcos (sommelier and front of house manager); however, what is most striking here is the sensation of balance and harmony in cuisine which they describe as “an embrace between the sea and the land”. What you will find, both on the à la carte and its tasting menus (Hábitat and Ánima, each with their own wine-pairing option), is contemporary cooking with touches of elegance that always seeks to explore the roots of Cartagena’s recipes while showcasing locally sourced ingredients. These include fish and seafood from the Mediterranean and the Mar Menor lagoon, fruit and vegetables from around Cartagena, and Calasparra rice. One particularly memorable dish that came as a wonderful surprise was the combination of artichoke, smoked eel and foie gras.

1 Star • Contemporary. A contemporary venue with an open kitchen and designer touches, serving local cuisine and dishes from the Sierra del Segura region, brought up to date with creative reinterpretations of traditional recipes and meticulous presentation. Chef Javier Jurado, who fell in love with cooking in his grandparents’ restaurant (called Los Ángeles, hence the name Malak, the Arabic word for 'angel'), showcases his cuisine across two interesting tasting menus: 'Aldeas Perdidas' (Lost Villages) and 'Sierra de Segura'. From the moment the appetisers are served (fritters made from pork stew, acorn-fed Iberian ham croquettes made with sheep's milk, his squid, cod trimmings and chickpea stew, etc.), we are introduced to the flavours of the mountains, reaching their maximum expression in dishes such as trout from the Aguamula River with pilpil and rinrán. Their signature dessert? Cortijo de la Vicaría cheese, quince and walnuts.

1 Star • Modern Cuisine, Farm to table. This family-run restaurant occupies an old farm on the outskirts of Gimenells, where it works alongside the Institute for Food Research and Technology to promote the region’s locally grown produce. Features here include an attractive glass-fronted wine cellar, open kitchen, contemporary dining room, plus a pleasant private space with an open fire.The chef at the helm, Xixo Castaño, create traditionally based modern cuisine that is showcased on two menus (De la Pizarra and Q), plus an à la carte that features dishes from both. We were especially surprised by their Brutesca-style snails and charcoal-grilled fish from the market, with root vegetable jus and Swiss chard. He likes to start proceedings with a tasting of olive oils on different home-made breads followed by his superb grilled dishes (one of his strong suits) – he has even designed a technology that enables ingredients to absorb the generous aromas from the embers through the use of steam.

1 Star • Modern Cuisine. A restaurant named after a grape variety that was once grown widely in the Jerez wine region, Mantúa has a minimalist feel and its own personality thanks to the emphasis placed on offering guests an array of unique and different sensations on what is described here as “a different journey across our terroir”. Here, chef Israel Ramos creates contemporary cuisine that encapsulates Andalucía and, above all, Jerez, respecting the region’s flavours with imagination, highly refined textures and delicate presentations. There’s no menu as such; instead, the chef prefers to express himself via two tasting menus (Arcilla and Caliza) that adopt a modern take on the culinary essence of his native area. Dishes that left their mark on us included the well-balanced tuna salad starter, the venison with mustard, as well as the cuttlefish stew, which perfectly combines modern cuisine with the traditional roots of Cádiz’s cooking. The wine-pairing option definitely adds to the experience here.

1 Star • Modern Cuisine, Regional Cuisine. Although tucked away along a narrow street in the historic quarter of the city, this restaurant (part of a 17C seminary that has been superbly converted into the Convent de La Missió hotel) comes as a delightful surprise. In its meticulous modern interior, featuring brightly lit spaces with a minimalist feel and a pleasant patio-terrace, discover the cuisine of Marc Fosh, the first British chef to be awarded a Michelin star on Spanish soil. His culinary philosophy brings together flavour, technique and creativity and highlights, through simply constructed yet sophisticated combinations, the seasonal Mediterranean ingredients that he fell in love with when he first came to the island (nowadays, most of these are sourced from the restaurant’s farm, Finca Son Mir). The focus of his cuisine is on his various menus: Lunch – Weekly Menu, Marc Lunch, Marc and Aromas del Mediterráneo (the latter available for dinner only). We loved the mini oven-baked “Conill amb Cargols” stew, with snails, rabbit, parsley purée and potato.

1 Star • Modern Cuisine. Famous sommelier Marcos Granda has returned to his roots to create this project that places service in the dining room on an equal footing with events in the kitchen, as he views a balance between both these aspects as the key to success. In the elegant dining room, decked out in stylish wood, the aim is to give centre-stage to the splendid kitchen, where chef Marcos Mistry cooks live in front of a maximum of just a dozen guests. His consistent, contemporary cooking features a liberal dash of creativity which showcases the finest Asturian ingredients and focuses on their true essence via dishes such as Tuna and sunflower seeds, Prawns in C major, Red scarlet prawns in yellow etc. These are highlighted on two tasting menus, one shorter version entitled “Lo esencial” (The Essentials) and a second more extensive option called “Una vuelta a lo esencial” (A Return to the Essentials). The experience begins with aperitifs and appetisers served in the bar and then the library (Salón Chimeneas).

1 Star • Modern Cuisine, Regional Cuisine. Are you looking for a tasty and meticulous cuisine with Andalusian heritage? In this restaurant, overlooking the central Plaza de Candelaria, you will find it. Chef Juan Viu, who describes himself as a ‘guisandero’ (stew maker) and explains all his preparations in detail, seeks to pay his personal tribute to traditional cuisine, to a mother's cooking and the best seafood. The proposal, subject to a unique surprise tasting menu that changes almost daily, depending on both seasonal products and those purchased in nearby fish markets (Conil, Vejer de la Frontera, Chiclana, etc.), brings the classic Cadiz recipe book to the table from a modern perspective, giving all the prominence to the family flavours of his childhood and traditional seafood stews. An iconic ever-present dish? El Atún en Tomate de mi abuela Trini (My grandmother Trini's Tuna in Tomato), an unctuous dish bursting with flavour. Please note that this restaurant only has three tables and... reservations are absolutely necessary!

1 Star • Contemporary. Self-taught chef Rafa Centeno is proof that someone without a background in the world of gastronomy can still be rewarded with a Michelin star. Today, this former graduate in industrial relations can proudly boast about his 25th anniversary at the head of a successful restaurant.Located just a few metres from Vigo’s maritime promenade and named after his mother-in-law, Maruja Limón offers guests a fun, liberating and informal dining experience that Centeno hopes will re-awaken their emotions and memories. Ably supported in the kitchen by chef Inés Abril, he conjures up two tasting menus for guests: Esencia Maruja and Maruja en Estado Puro (both with a wine-pairing option). Dishes that you are likely to find here include fried and pickled skate with carrot and orange, grilled sea bass, smoked eel with macadamia nuts, corn, fresh milk toffee and ‘kikos’... Stroll through the door and let yourself be amazed!

1 Star • Modern Cuisine. A family-run restaurant with plenty of history and a positive future ahead of it. After more than 30 years at the helm, chef Pere Massana and his wife Ana Roger have brought their children into the business, with one in charge of the dining room, the other bringing fresh impetus to Massana’s cuisine in the kitchen.Here, you’ll find an elegant setting and a combination of tradition and innovation that highlights a constant focus on locally sourced ingredients and the use of contemporary cooking techniques to maximise flavour. There’s also plenty of attention to detail, presentation and balance. Nor is the chef afraid to introduce surprise touches or look further afield for inspiration. He also enjoys reworking the restaurant’s signature dishes such as the superb Homenaje al Magret de Pato Massana, a grilled duck speciality that has been on the menu since 1986.

1 Star • Creative. Messina reflects the dream of chef Mauricio Giovanini, who has explored beyond his Argentinian roots to develop his unique, non-conformist culinary style, ably supported by his wife PÍa Ninci in her role as sommelier and front-of-house manager. Here, you’ll find a space that has been brought pleasantly up to date, with a kitchen that opens onto the dining room and even an exclusive “Chef’s Table” for four guests who can savour unique dishes not available to other diners. On his menus, Giovanini strives for harmony and clear individual flavours through a focus on cuisine inspired by both Europe and Latin America. The unique nature of this chef stems from his observation that flavour resides in the liquid essence of foods, hence his use of pure juices and their by-products (concentrates, creams etc) that are a key part of his culinary concept. Today, he continues in the same vein, although he now shows much more interest in natural thickening agents. He also has a multi-purpose R&D space called InsIDe Messina, that can also be booked by guests.

1 Star • Contemporary. Enjoy a high level of cuisine in this restaurant in a small village in the Sierra de Grazalema. This renovated property with a rustic ambience, which has been in business for over 25 years, showcases cuisine that has grown in complexity through dishes that champion traditional cuisine while increasingly finding their inspiration and identity in the local soil. This owes much to its collaboration with small-scale organic food projects (Cultivo Desterrado in Sanlúcar de Barrameda, Extiercol in Cuevas del Becerro etc) that give major prominence to locally grown ingredients such as “Triguero” asparagus and pistachios. The cooking here is concentrated around two superb tasting menus (Celemín and Fanega) that can always be enhanced by dishes that resonate with the family’s culinary “heritage” such as the famous Antoñita’s oxtail stew and the stewed leg of goat with garlic. We loved your roasted Colinabo and rabbit consommé infused with snail spices!

1 Star • Contemporary. In the heart of the historic centre of Ourense, and a few steps from both the Praza de Abastos and the iconic As Burgas thermal spring, this restaurant gives new impetus to the culinary philosophy of chef Miguel González, which until now shone like a hidden gem on the outskirts of the city. In its elegant dining room, which has a partially exposed kitchen and is not without a certain historical air, combining high ceilings and marble floors with comfortable contemporary furniture, you can discover the cuisine of memory, sensations and improvisation that the chef has always associated with the concept of ‘#novaleparar’ (#neverstop). The cuisine, technical and contemporary, takes shape through three surprise menus, as they redefine their dishes daily according to the products acquired each day: Auria, Cloe and Laia (in all of them it is possible to add a board of Galician cheeses and a wine pairing). A dish that won us over? Their wonderful peas with veal sweetbread, bacon and chantarelle mushrooms.

1 Star • Creative, Seasonal Cuisine. Life, both professionally and personally, often demands constant growth in order to stay ahead of the curve, that famous ‘renew yourself or die’ mantra that countless chefs have espoused in their culinary philosophies. Chef Álvaro Garrido, always well supported in the dining room by Lara Martín, is no stranger to this dynamic and, right now, he is immersed in this process of reinvention, as he leaves the successful establishment in Marzana (said to be Bilbao's ‘indie’ district) for a larger venue in the heart of the Indautxu neighbourhood.His gastronomic proposal? He continues to champion signature cuisine with fusion elements, showcasing the products that his trusted local suppliers bring him day after day (fresh fish from the Cantabrian Sea, select meats, seasonal mushrooms, game, etc.). At the same time, he continues to allow customers to see the entire creative process, as the open kitchen continues to serve as the dynamic centrepiece.

1 Star • Creative. The fine-dining restaurant at the Mandarin Oriental Barcelona hotel is run by Raül Balam, son of the legendary chef Carme Ruscalleda. In addition to his own undeniable individual talent, you’ll note several culinary traits he has inherited from his mother. Dominated by amber and gold tones, the modern dining space also features a window through which it’s possible to watch the team at work in the kitchen. The neo-traditional cuisine here showcases the underlying creativity of time-honoured Catalan traditions, healthy Mediterranean produce, and the intrinsic distinctiveness of every flavour... all brought together on a special tasting menu that changes with each season and works with the best seasonal ingredients. According to the chef, each ingredient reflects the profound connection with the soil and those who work it, giving rise to dishes created with great precision and a unique objective.

1 Star (Green Star) • Modern Cuisine, Contemporary. This restaurant, whose main attributes are its typical authenticity and charm, will come as a pleasant surprise in this small Asturian village, where we recommend that you park your car at the bottom of the village and walk up. Behind the attractive terrace at the entrance, popular with locals for a beer or aperitif, is a rustic-contemporary interior where everything has been designed to please guests. Chef Xune Andrade returned to his native area to showcase its natural bounty in his cooking, which is contemporary in style and based around two tasting menus (Paseo por el Monte and Ruta por el Monte), both with a wine- or cider-pairing option. To back this up, and in line with his commitment to the local area and philosophy (“if you raise animals, sow crops or harvest produce, we want to work with you!”), he has created a dedicated network of suppliers that sees him work with producers within a maximum 20km radius of the restaurant.

1 Star • Modern Cuisine. If you’re keen to eat in a unique setting and somewhere with its own philosophy, Montia (a restaurant where the surrounding mountain landscapes provide the cornerstone for its cuisine) could be the place.It boasts a rustic-contemporary ambience which could not be more welcoming, featuring attractive natural wood tables adorned with ‘inlaid cracks’ and an open-view kitchen between the two dining rooms (one by the entrance with a fireplace, the other overlooking a small garden). Chef Daniel Ochoa, who can constantly be seen serving and explaining dishes, sees himself as both a farmer and forager. This is clearly evident in what he calls his slow-cooked and ‘wild’ cuisine that evolves with the seasons and flies the flag for small-scale local producers. All of this is showcased on three set menus: Corto (set lunch menu), Montia and Montia XL. Standout dishes include the ‘callos’ (tripe), one of the best to be found anywhere around Madrid, and the Chanterelle stew, with saffron and pumpkin foam.

1 Star (Green Star) • Creative. Muxgo is part of the luxury Santa Catalina Royal Hideaway hotel, where the cooking is an ode to sustainable and organic cuisine. In its bright dining room, decorated with watercolours by artist Ana Beltrán and a mural that reflects some of chef Borja Marrero’s favourite ingredients, the latter conjures up creative and contemporary dishes that are always based around ingredients rooted in the DNA of the Canary Islands and, first and foremost, those grown on his own farm (pine bark, millet, prickly pear, meal from his own cattle etc). Dining options are centred around three tasting menus (Los Orígenes, Lo más profundo de Tejeda, and an “executive” menu, the latter, entitled “Sin olvidar el territorio” is only served at lunchtime midweek) featuring dishes that as elegant as they are delicious, such as the superb Mogán shrimp macerated in toasted almond oil. For an even more authentic experience you can also visit the restaurant’s farm in Tejeda but you’ll need to book this well in advance.

1 Star • Fusion, Japanese Contemporary. Occupying the Casa de Las Bombas, opposite the Castillo de los Templarios, Mu•na’s Arabic name (meaning “desire”) alludes to its desire to satisfy our appetite and our tastebuds. Here, owner-chef Samuel Naveira works with both passion and enthusiasm in this contemporary setting where the decorative ants embellishing the walls are somewhat unusual but are a metaphor for the hard work and effort of the entire team. His cuisine, which he showcases on a single, highly original tasting menu (A Journey to Japan) introduces us to cuisine that plays with a fusion from around the globe while extolling the virtues of the Bierzo region’s seasonal ingredients. The latter have always been the cornerstone of his culinary message, albeit from the perspective of Japanese techniques and recipes (wild boar and apple yakitori, “Berciano” ramen, “botillo” ningo-yaki, “Aquanaria sea bass on the island of Shikoku” etc). The chef is so proud of his Michelin star that he has had it tattooed on his wrist!

1 Star • Creative. If you find the idea of eating inside a museum tempting, there’s no better place than the Guggenheim Bilbao, where the unique design of the building reverberates throughout your experience here. Nerua, which takes its name from the Latin for the River Nervión, situated at the point where the river’s freshwater meets the saltwater of the Atlantic, recreates a similar fusion in its own philosophy thanks to chef Josean Alija’s quest to revive traditional Basque flavours from an innovative perspective. As a result, he enhances the menu with dishes that will dazzle guests with their depth and nuanced play with vegetables. Choose between a modern à la carte and one tasting menu (Muina) with a nod to seasonal cooking through dishes such as sea bass with a saffron jus and acidified wild mushrooms, and the spectacular Iberian pancetta with pickled vegetables. We can also recommend adding the wine pairing option to discover some particularly interesting labels.

1 Star • Japanese. Another culinary project courtesy of renowned sommelier Marcos Granda, who returned from Japan at the end of 2019 astonished by its culture and the country’s respect for the finest ingredients – a revelation which led to the development of this new project.Nintai features a design based around pure lines, large windows, several private dining spaces and a large sushi bar with 12 seats, where guests can watch him work, create and improvise his 'itamae' style of cooking (which literally translates as 'in front of the chopping board'). Here, everything induces a feeling of serenity – the perfect state of mind in which to savour the single omakase menu called Ayumi, a term that could be translated as ‘the road travelled’. The sequence gives greater prominence to sushi and uses shari (sushi rice) as the basis for each decision, alternating hot and cold courses through techniques such as mushimono (steaming) and robata. This restaurant continues to surprise in the dessert section for a Japanese restaurant and it offers one of the best sake menus in Spain!

1 Star • Contemporary. In this centrally located restaurant, with a name that showcases its desire to create new and innovative experiences, the emphasis is on “deep-rooted cuisine” that showcases the origins of Galicia cooking and its terroir (artisanal Pan de Cea bread, Ceboleiro chorizo, the Mos breed of chicken etc) with the aim, first and foremost, of bringing what is local to a wider audience. In this impeccable, contemporary-minimalist setting with an open-view kitchen, chefs Julio Sotomayor and Daniel Guzmán (who as well as being business partners are also cousins!) remain faithful to their principles, creating three surprise tasting menus every day (Raíces, Nova and Cima) that change according to product seasonality and vary in the number of courses on offer (8, 10 or 13).

1 Star • Creative. Nub is part of the splendid Bahía del Duque resort, which has expanded its culinary options with this restaurant offering creative cuisine of the highest order. Andrea Bernardi (from Italy) and Fernanda Fuentes Cárdenas (from Chile) remain loyal to its style, building a culinary bridge between Mediterranean Europe and Latin America with a nod to the Canary Islands and sustainability. Their tasting menus, Waywen (vegetarian) and Novatore (the name of which is a homage to Andrea’s grandfather), involve a journey through the restaurant’s three dining spaces: appetisers on the terrace (Estratos); at-table dining for the main courses (Cúmulos); and, lastly, a dessert tasting at the bar (Cirroestratos), where guests can admire an attractive collection of colourful toy characters, including our very own iconic Bibendum and a number of strikingly beautiful Japanese lucky cats. As an added extra, guests are usually transported by buggy from the hotel reception.

1 Star • Modern Cuisine. Occupying a 16th-century aristocratic property, Nublo is much more than just a restaurant. In fact, it has brought the gastronomic spotlight back to a town famous as the location for the largest concentration of century-old wine cellars in the world!Following an extensive interior design makeover, the restaurant has opted not to hide the scars of age, instead retaining spaces and dining rooms with lots of personality, such as the internal patio where you can see the goddess Nublo (at night, her transparent image is transposed onto a large ‘holy veil’). Here, chef Miguel Caño, who once worked at the famous Mugaritz run by Andoni Luis Aduriz, showcases his cooking across two tasting menus called Nublo and Nubla (there is another set lunch menu, only on Wednesdays, Thursdays and Fridays) based on a maxim: ‘create pure flavours, showcase wood-fired cuisine and embark on a culinary journey through La Rioja, with a nod to its culture, its native ingredients and its landscapes, in order to offer cutting-edge cooking based on tradition’. The Cantarelus and cecina broth course blew us away!

1 Star (Green Star) • Creative, Modern Cuisine. Oba- is much more than just a restaurant, given that chefs Javier Sanz and Juan Sahuquillo go far beyond the normal vision of a fine-dining experience through a philosophy that connects them fully with their surroundings. On their menus (Cuaderno Medio, Cuaderno Largo and Cuaderno Extra Largo), they invite guests on an incredible journey inspired by the roots of La Mancha’s cuisine, making full use of the premium meat and vegetables from the Cabriel valley and the La Manchuela area in truly unexpected ways. They do so by combining traditional and innovative techniques (they are especially keen on fermentation) and showcasing the region’s small-scale producers. Local breeds (Manchega Machorra sheep, Celtibérico goat), game, poultry, fish, crayfish and vegetables grown in the river valley all feature heavily on the menu here, with plenty of attention paid to service, including finishing touches to some dishes at the table to encourage interaction with guests. Two pairings are also available, one with wine, the other featuring a choice of naturally produced drinks.

1 Star • Contemporary. Los Rosales, a district on the outskirts of the town of Tocina in the province of Seville, has made its mark on the region’s culinary map thanks to a couple who decided to return to their roots having worked in prestigious restaurants such as Atrio, Casa Marcial, Bardal, etc. In this unpretentiously furnished eatery run by Juan Carlos Ochando (in the kitchen) and Elena Pérez (front of house), the contemporary cuisine on offer is firmly focused on two tasting menus (Ochando and El Gran Ochando) and seasonal ingredients, with half-plates available with some dishes. We especially enjoyed the white prawn tartare with cashew nut ajoblanco and aniseed oil, the delicious red mullet bouillabaisse, and, for dessert, the original and deconstructed take on a piña colada featuring different textures and an interesting innovative touch.

1 Star • Modern Cuisine, Traditional Cuisine. Located alongside the river, inside of the Tayko hotel. The aesthetics here are almost as impressive as the cuisine, which sees it proudly vaunting its open brickwork and concrete beams to highlight the fact that it was the first building to be constructed using these materials in the city’s historic quarter. The restaurant exudes personality and is keen to immerse guests in a sensory journey via the story of chef Martín Berasategui, enabling them to discover his vision and his particular sense of culinary excellence through the hands of his disciple Raúl Cabrera (known to everyone as Pintxo). The latter faithfully reproduces his mentor’s dishes with great passion, and with a continual emphasis on cuisine that showcases their ingredients and flavours. These are highlighted in exquisite recipes such as the “kokotxas” and slices of cod with a red prawn Vizcaína sauce, and on two tasting menus: Ola and “Lo mejor de la cocina de Martín Berasategui” (The Best of Martín Berasategui’s Cuisine).

1 Star • Japanese. This restaurant, where all is not what it seems, will come as something of a surprise! What, from the outside, appears to be a simple household appliance shop (you won’t find any sign whatsoever at the entrance) obscures this tiny, discreetly lit restaurant in the purest Japanese style, where the sushi bar and the chef are the undoubted stars of the show. Walter Sidoravicius, originally from Venezuela but with Lithuanian and German roots, has worked and trained around the world, most notably in Tokyo and as an instructor at the Basque Culinary Center. His cuisine is focused on a single Omakase menu that is full of intrigue – guests leave all decision-making to the chef who prepares elaborate dishes in full view that are fully respectful of Japanese tradition (cold and raw options, nigiris served in two parts, dishes served in traditional bowls etc). Guests are asked to arrive at the same time in order to enjoy the culinary experience together.

1 Star • Contemporary. After a long career working in restaurants in Spain and around the world (Austria, UK, Singapore, Mexico etc), chef Àlex Vidal has returned to his roots to open his own restaurant, which is contemporary in feel and boasts a glass-fronted kitchen on one side of the bright dining room. On the menu, the goal is to showcase honest Valencian cooking, particularly from the Carcaixent area, and to provide a modern vision of traditional dishes and stews which are always prepared with organic and locally sourced ingredients. The supremely delicate broths and sauces warrant special attention thanks to their nuanced flavours and unquestionable technical mastery. Three tasting menus are available: Carcaixent, Origen and Ternils. One dish you won’t want to miss out on is the delicious “amparín” of leek, cuttlefish and peanuts, which pays homage to the area’s gastronomic heritage with its version of Carcaixent’s most emblematic tapa.

1 Star • Italian Contemporary. At Orobianco, spectacular views of Calp and its impressive Peñón de Ifach rock are complemented by Italian-inspired cuisine full of culinary nuances under the tutelage of award-winning chef Paolo Casagrande that will undoubtedly leaving a lasting impression! Elegance is an obvious thread here and is clearly in evidence in dishes available on two set menus (Short and Long). The restaurant’s culinary essence is a fusion of Italian cooking and local ingredients that showcase Spain and the Mediterranean through dishes such as cuttlefish tagliatelle, watercress risotto with red prawns, and spaghettoni with a pil-pil sauce. Add to this perfect cooking techniques, clean flavours, astute pairings of ingredients that add a contemporary touch to classic foundations, plus an impressive choice of artisanal Italian bread.

1 Star • Modern Cuisine. Although located a little away from the heart of the city, this small chalet on the banks of the Manzanares has everything it needs to win over its guests, including an open kitchen at the entrance, small inter-connecting dining rooms, and a wine cellar and chillout lounge upstairs.Via dishes such as red mullet amasake, saltwater eel, pigeon dokuganryu, and homemade stuffed pig’s trotter, the well-balanced duo of chefs at the helm, Jorge Muñoz and Sara Peral, clearly demonstrate that their time working at leading restaurants such as Mugaritz has been well spent. Their cuisine is centred on a single tasting menu (choose between long and short options) which is complemented by what might first appear to be simple touches but which bring out the full flavours of its top-notch seasonal ingredients through smoking and maturing techniques, precise cooking methods and dishes featuring an explosion of flavours. The raw ingredients used in the dishes are also brought to your table, with explanations of their provenance and how they are cooked.

1 Star • Contemporary. This family-run restaurant, in business for over five decades, has a true passion for food and has moved with the times without losing its traditional values. Located just a few metres from León’s cathedral, known as the Pulchra Leonina, this restaurant is full of contrasts, ranging from the masonry on the façade, which is in keeping with its historic surroundings, to its surprising contemporary-style interior design, which features an unusual wood-panelled ceiling. Alongside his wife Yolanda Rojo (the daughter of the founder), chef Juanjo Losada creates what could be described as cutting-edge Leonese cuisine, as part of which his visually creative dishes are built around the best local and seasonal ingredients. The only option here is a single tasting menu (with a wine-pairing option) that flies the flag for the region’s small-scale local producers and changes throughout the year. We were particularly impressed by the striking “bollo minero”, with creamy bacon in the middle and caviar on the outside.

1 Star • Creative. A restaurant that is definitely in vogue and one which continues to gain new fans – even the royal family celebrated a birthday here! Located close to the legendary Santiago Bernabéu football stadium, Pabú reflects the gourmet vision of Coco Montes, a Cordon Bleu chef who has worked in prestigious restaurants such as Arpège in Paris, under the baton of famous chef Alain Passard. His cooking is based around the purity of ingredients, hence his championing of micro-seasonal cuisine that changes daily in line with provisions from his suppliers and is highly focused on vegetables, with little protein, delicate textures and plenty of personality. It also highlights an extensive knowledge of classic French techniques and is centred around two surprise tasting menus dedicated to his parents: Bubú and Pate (the latter, with eight courses, can also be taken in half portions). The bread here is made with natural sourdough, while the selection of international cheeses is particularly impressive.

1 Star • Contemporary, Traditional Cuisine. This attractive restaurant, just a few steps from the legendary Atarazanas market, is one of those restaurants you’ll love visiting thanks to its constant desire to improve. The couple in charge of the kitchen (Cristina Cánovas and Diego Aguilar), both of whom have trained in leading restaurants, have used the initials of their first names to come up with the concept of “Dual Cuisine” (this sense of duality can also be seen in Palodú’s dining rooms – one, with an open kitchen, decorated in black tones, the other dominated by the colour white). Their cooking is focused on two tasting menus called Alcazul and Palodú, both based around seasonal dishes and accompanied by a wine-pairing option. The intensely flavoured “sequence” of “red mullet - gazpachuelo – potato” served together is particularly recommended. Take a seat at the counter if you enjoy watching food being prepared in front of you.

1 Star • Mediterranean Cuisine, Modern Cuisine. Many are of the opinion that without tradition there is no modernity and Peix & Brases is no exception. Working from this basic premise, it builds its philosophy around both, as well as a focus on top-notch ingredients. Located almost in front of the port, with the sound of seagulls as a backdrop, Peix & Brases has two distinct ambiences: the gastro-bar on the ground floor serving more informal fusion-style dishes that it calls Mediterrasian, and its gastronomic dining room on the first floor, with access to an attractive rooftop terrace. Here, the extensive à la carte of traditional Mediterranean cooking is heavily focused towards the open grill, along with savoury rice dishes and top-quality, fresh seasonal ingredients. This is complemented by two further menus with a more gastronomic feel (Esencia and Degustación) and a strong focus on presentation.

1 Star • Modern Cuisine. Located in the heart of the Parque Natural de las Marismas de Santoña, Victoria y Joyel, between the green mountains and the Cantabrian Sea, the Pico Velasco boutique hotel is a superb example of 17th-century Cantabrian civil architecture. In the tastefully renovated interior, Inés Aguirreburualde and award-winning chef Nacho Solana showcase a traditionally based modern cuisine that always aims to highlight the full value of local and seasonal ingredients. Choose between two tasting menus: Albiar (which translates as “sunrise”), and Sincio (a Cantabrian expression that is used to denote a desire or craving). What sort of dishes will you find? Some lovely starters (Anchovy Platter) and small plates such as Alubias marinas or the so-called Lonja del Cantábrico, featuring fish, vegetables and seaweed.

1 Star • Creative. A dazzling dining experience both in terms of the elegant setting and the gastronomic cuisine on offer in the exclusive and historic Santa Catalina hotel, a Royal Hideaway Hotel, in the heart of Las Palmas de Gran Canaria. At the helm you’ll find chef Adrián García, from nearby Arucas, who has been superbly trained by the Padrón brothers (Juan Carlos and Jonathan) and who recreates the flavoursome cuisine of these award-winning chefs along with all of their renowned creativity. This dining space, which has its own separate entrance next to the hotel piano-bar (where a pianist provides the musical backdrop), boasts a refined and classical interior design with a profusion of wood that comes as a pleasant surprise. The Poemas tasting menu (on which we particularly enjoyed the impressively presented prawns with a prawn head toffee and shiitake mushrooms) is complemented by the more concise Clásicos menu, however both menus feature some of the Padrón brothers’ signature dishes.

1 Star • Modern Cuisine. The first thing to attract your attention at Prodigi is its name, created from the first syllable of three neighbouring streets (Provença, Diagonal and Girona).In this contemporary-style restaurant, the à la carte remains faithful to seasonal ingredients despite its concise nature and extols the virtues of traditional Catalan cuisine which it has successfully brought up to date. It is complemented by two set menus (one a three-course meal only available at lunchtime during the week, and a second more extensive tasting menu-style option). Chef Jordi Tarré, who is renowned for his highly elegant dishes with a traditional base and nuanced international influences, is constantly looking to surprise his diners, which is why he changes up the dishes depending on the season. On our last visit, we really liked his squid and sobrassada rice with squid and lime slices, wasabi emulsion and marine sprouts!

1 Star • Creative. Given his unique nickname, it would be a surprise not to have heard of Rafel Muria, the so-called ‘honey chef’, for whom this natural product is much more than a fad, given that his family have been involved in beekeeping since 1810 through their company artMuria.In this simple restaurant, this chef who trained in renowned restaurants in Spain, France and Italy focuses on high-level creative cuisine which he showcases via elaborate dishes involving the discreet use of honey to add balance and stability. The concept, which is attuned to conscious gastronomy and seeks to highlight the wines from estates from the Montsant and Priorat areas, is focused around two tasting menus (Nuestros Pensamientos and Nuestra Esencia), with delightful dishes such as chestnut soup with celery and matured Galician beef ham. They always give the option of adding three stand-alone dishes: his famous tuna royale with pear compote, crayfish ravioli with a foie gras sauce and black truffle, and, for dessert, the ‘Coulant’ with vanilla ice-cream (a Michel Bras recipe dating back to 1981).

1 Star • Colombian. If you’re keen to take your tastebuds on a culinary journey, Quimbaya provides the perfect opportunity, thanks to chef Edwin Rodríguez’s ability to recreate the flavours of his native Colombia, the birthplace of the movement known as Magic Realism.This restaurant, which takes its name from an indigenous native tribe famous for its gold craftsmanship, features a small bar displaying a superb array of Colombian spirits, and a minimalist dining room with an open-view kitchen where guests can interact with the chefs at work. The cuisine here is based around three tasting menus: Clásicos Q (offering their most iconic dishes, with the option to choose according to your tastes), the so-called Experiencia QUIMBAYA (a trip to the living memory of Colombia) and, finally, the Gran Menú QUIMBAYA, its maximum expression of Colombianness to thrill our souls, with the inclusion of delicious bites and some other key dishes.

1 Star • Contemporary, Seasonal Cuisine. The gourmet restaurant at the Intercontinental Barcelona is another example of a hotel keen to diversify its services for guests by transforming itself into a foodie destination in its own right. Quirat, which has its own independent entrance (as well as access via the lobby), represents, in its own words, “the purity and wealth of the elements that form the land”. Chef Víctor Torres, who is renowned for his cuisine at the Michelin-starred Les Magnòlies in Arbúcies, creates contemporary Catalan cuisine that always showcases locally sourced ingredients while at the same time fully respecting seasonality. Dishes here are full of depth and flavour, with simplicity only evident in his sauces and reductions. Highlights on the menu include Maresme peas with onion soup and sea urchin; artichoke, romesco sauce and Mas Farró cheese; and “cap i pota” stew with sea cucumber – dishes that Víctor Torres views as tiny jewels, hence the naming of his menus 18K and 24K. The hotel even has its own kitchen garden.

1 Star • Modern Cuisine. Radis is one of those places in which a young chef (Juanjo Mesa) with the restaurant business in his blood, experience working in leading restaurants behind him, and an undeniable desire to please has set up a business with a view to revolutionising the city’s dining scene. In 2023, Mesa won the title of “Best Olive Oil Chef” at the “Jaén, Paraíso Interior” contest organised as part of the San Sebastián Gastronomika festival, and in this small, centrally located eatery with a contemporary bistro feel and open kitchen he puts all his efforts into two surprise tasting menus (Bercho and Charca, with 9 and 15 courses respectively) inspired by tradition and his childhood memories from the small town of Pegalajar, in the municipality of Sierra Mágina. He has brought this cuisine fully up to date thanks to strong technique, a delicate touch and superbly crafted French-style sauces and jus. The essence of his cooking is summed up by one particular dish: broad beans, cod and radish, a delicious homage to his mother and to his roots.

1 Star • Creative, Dumplings. Chef Dabiz Muñoz reminds us that RavioXO is ‘the luxury of eating time’, a perfect metaphor to express all the work that goes into making each filling and each sauce for their pasta. They redefine the concept of ‘dough’ in a haute cuisine proposal!The spacious restaurant, with beautiful interior design by the Lázaro Rosa-Violán studio, is run by chefs Raúl Bernalte and Valerio Gargiulo. They reflect, through both the à la carte and its tasting menu (Festival 360º), a fusion that covers almost all of Asia, incorporating sauces, wok techniques and exotic raw ingredients (yozukosho, Korean tempura, Singapore spider crab, umeboshi, Gochujang pasta, etc.) that are combined with Spanish cuisine. Within its offer, designed for sharing, the dumplings, the eggs with blood sausage, the legendary Cocido Hong Kong Madriz all stand out... without forgetting lighter bites, still full of flavour, such as the Guinea fowl steamed bun or the Tortilla bèi tan zuo sī.

1 Star • Creative. Chef Carlos Maldonado knows no limits and it is this which characterises his cooking, which is firmly steeped in the flavours and ingredients of La Mancha but which is also open to influences from around the world, as witnessed by the twinning between his beloved Talavera de la Reina and Puebla (Mexico). The restaurant, which could almost pass unnoticed because of its discreet façade, boasts a classic-contemporary decor in varying tones of white, plus an adjoining dining room with curtains hanging from the ceiling that add a more intimate feel to the tables. His tasting menus (Básico and Hechos de Barro) feature daring, highly technical dishes starting with a selection of snacks (calamari rolls, smoked partridge breast and caviar tartlet, partridge “bonbon”, vegetables and Toledana sauce, trout with an ajo verde salsa, etc) that is worth ordering for the visual effect alone as it is served on an exquisite piece of local ceramic. The tableware here has been designed by the restaurant itself, with more modern creations that incorporate the fingerprints of the chef’s son!

1 Star • Creative, Seafood. Raúl Resino, who is known as the fisherman-chef, signals his philosophy in a single sentence: “We cook as we think, we don’t think how we’re going to cook”. His creative cooking showcases a constant desire to move forward, hence his nod to Japanese cuisine and, above all, a strong focus on fish, seafood, rice and ingredients from nearby market gardens. He is also a great advocate of locally sourced ingredients and often heads out to catch his own fish. His cuisine (a single tasting menu called Raúl Resino) is centred around the biodiversity of Castellón’s Mediterranean shoreline and recipes that local fishermen traditionally prepare on their boats. A good example is the “canana” rice, prepared with a local mollusc similar to a squid. His particular dream is for more humble and lesser-known fish (such as wrasse, scald fish, trumpet fish, and beard fish) that don’t always make it to auction to become better known to a wider audience.

1 Star • Farm to table. Looking to have lunch or dinner overlooking the Bay of Biscay? You will struggle to find a better place, as this restaurant has its foundations on the very sand of the beach and has lots of tables with views, some overlooking the Philippe Cousteau Anchor Museum.Isaac Loya has been able to put his father and grandfather’s wise advice into practice, so he has made fish and seafood from the Bay of Biscay the cornerstone of his cuisine. There are two lines of work: one that pays homage to the classic, simple and respectful elaborations with the product, and another that seeks a more complex culinary venture, giving some dishes an original touch without distorting their essence. The à la carte, featuring signature fish dishes such as sea bream, bonito and sea bass, is complemented by three set menus: La Peñona, the Isaac Loya (more gastronomic) and one called 35th Anniversary, this one with the house’s iconic dishes. A great classic? Discover the ‘Félix Loya’ sea bass in champagne, a dish created by the chef's grandfather half a century ago.

1 Star • Creative, Modern Cuisine. Fun, flavour, strong technique, professionalism and time-honoured memories are to the fore here, coupled with the philosophy of chef Periko Ortega, who does his utmost to add “power” to every dish. This restaurant, which is located in a residential district somewhat away from the city’s main tourist haunts, is modern in style and designed to create a culinary journey (as an example, snacks and appetisers are served at the highly original bar before heading into the contemporary dining room). Once seated, you’ll start to discover ReComiendo’s creative cuisine built around memories and a desire to deceive and surprise, as is the case with the appetisers dedicated to the four meals of the day (breakfast, lunch, afternoon snack and dinner). Here, everything revolves around three tasting menus that are constantly changing: Recuerdos, Memoria, and Nostalgia, the first two with a wine-pairing option. We were particularly impressed by the “mazamorra”, a typical dish from Córdoba, as well as the delicious “artisanal bread from the La Tradición 1913 oven”, which is accompanied by over 20 different olive oils!

1 Star (Green Star) • Creative. Alongside its unquestionably high levels of gastronomy, Refectorio enjoys a spectacular setting in a 12C monastery surrounded by nature, wine cellars and vineyards, and is renowned for its spectacular and pinpoint service, which includes an aperitif in “La Cueva” (home to the bodega’s private collection). Reus-born chef Marc Segarra offers guests a choice of menus (Terroir, Origin and Legacy) and a highly creative culinary experience with wine-pairing options that provide a perfect opportunity to taste some superb vintages. Seasonal produce from the farm here and ingredients sourced from small-scale local producers also add to the appeal (recommended dishes include the delicious “14C escabeche”). Another interesting feature is the use of lees (the natural sediment produced during the wine fermentation process) in both the monkfish with emulsion dish and the butter.

1 Star • Fusion, Creative. When you hear ‘Never stop believing’, you might begin to think of football; but here it is the motivational motto that chef Diego Fernández lives by! In this surprising restaurant, located in a somewhat disruptive chalet-style with a large garden surrounded by farmland, you will find contemporary urban interior design and a menu that exudes personality, as it moves away from Asturian flavours to reveal a fusion cuisine built around Indian, Mexican and Southeast Asian flavours. The dishes, which are balanced, elegant and based on domestic produce, are presented in three tasting menus (Corto, Diego and Hedonista) that reveal the chef's mastery of both the tandoori oven and the preparation of different curries and homemade moles. A standout dish? His lobster marinated in fenugreek oil, red prawn curry and green mango, pickled vegetables, and agripicante (spicy and sour) balchão with tandoor naan bread.

1 Star • Modern Cuisine. Retama (“broom” in English), takes its name from this bush with yellow blossom that is a very common sight on Spain’s Central Meseta and in the area around La Caminera, an exclusive and tranquil country hotel with a 9-hole golf course and even its own aerodrome. Its restrained yet charming backdrop of bare tables and Nordic-inspired decor is the perfect setting in which to discover the cooking of chef Miguel Ángel Expósito – a champion of local ingredients and produce and the culinary heritage of traditional La Mancha recipes. His cuisine revolves around three tasting menus (Tradición, Finca La Caminera and Retama) that showcase the restaurant’s solid ties with this region (wild rabbit à la royale, “sequence of partridge from our estate”, shank of wild boar, beetroot escabeche etc), reinterpreting dishes from a modern perspective that incorporates the latest culinary techniques. The views of the countryside from your table are an absolute delight!

1 Star • Japanese Contemporary. In this elegant restaurant, attached to the luxury Hotel Wellington and overseen by award-winning chef Ricardo Sanz, savour spectacular nigiri prepared with rice from the Ebro delta, carabinero prawn usuzukuri with a salsa made from its own coral, and tuna tataki with vitello tonnato, alongside signature dishes such as “huevos rotos”, in which the eggs are accompanied by fingers of Canary Island potatoes and bluefin tuna instead of the usual ham. The chef has developed a legendary reputation by being the first to move away from the hallowed turf of Spanish cuisine to introduce a concept that combines Japanese and Mediterranean cooking, in so doing opening the door to influences from elsewhere (Mexico, Korea etc) but where the very best Iberian ingredients still provide the backbone. Whether you choose from the à la carte or the Ricardo Sanz tasting menu, we recommend taking the advice of the sommelier when it comes to your pairing (wine, sake, tea or beer). And don’t pass up the chance to savour the delicate mochis.

1 Star • Modern Cuisine, Regional Cuisine. Chef Ricardo Temiño's latest venture sits adjacent to La Fábrica, but they share the same entrance. It is a space with its own character where he aims to take Burgos' rich gastronomic culture one step further. The experience begins with the first appetisers after the chef's welcome, where the fully stocked wine cellar is located, then he will take you through the kitchen to see how the lamb is matured, and finally to the modern dining room, with a semi-open kitchen. Here, the cuisine, which is more conceptual and typical of modern market culture, is brought to life through two tasting menus (Camino Corto and Camino Largo) inspired by the chef's own journey and family life (there are nods to his honeymoon, his grandmother, the La Fábrica restaurant in its infancy, etc.), as well as the great routes that have marked the province's storied history (the wool route, the fish route, the Cid route, the Camino de Santiago, etc.). They're all waiting to be discovered!

1 Star • Creative, Modern Cuisine. German chef Bernd Knöller considers himself Valencian at heart and is at the helm of this restaurant where he constantly reinvents what he offers, which has led to a more contemporary and fun ambience that includes a kitchen that overlooks the dining room and is surrounded by a counter where you can watch dishes being prepared in front of you as you eat. Globe-trotting chef Bernd Knöller has moved onto an important stage in his career which sees him interacting with his natural surroundings. This has led to him making a name for himself on the local food scene through his occasionally anarchic and always liberated vision of creative Mediterranean cuisine, which is available via a fixed price à la carte and two menus – one available at lunchtime, the other a tasting option. On these, you can enjoy rice dishes that showcase his love for his adopted region, fish and seafood that he sources at the local fish market, and unique dishes such as sweetbreads and onion (the lightly textured beef sweetbreads are served with a sweet roasted onion jus and a petal of pickled onion).

1 Star • Traditional Cuisine. If you’re on the lookout for a high-quality restaurant close to the beach or marina, there’s no excuse not to eat here, given its location near Regueral beach, just a few steps from the Club Nàutic de Cambrils. The restaurant is split between two floors with a highly contemporary ambience, where guests can savour cuisine by the acclaimed duo of chef Diego Campos, one of the bastions behind the resurgence of local gastronomy, and his son Rubén, who brings a fresh approach including an Asian touch resulting from his travels in Thailand, Singapore, China and Japan. The à la carte here is supported by three menus (Del Cava, Gastronómico and Súmmum). It is pleasantly surprising to see how this updated take on traditional cuisine that includes fish and seafood from Cambrils and sublime local rice dishes (monkfish “suquet”, rice with Mediterranean red lobster etc) combines perfectly with more contemporary-style dishes such as red tuna tartare with dashi, guacamole, and wasabi ice-cream, and Thai sea bass with Jerusalem artichoke purée.

1 Star • Modern Cuisine, Contemporary. There’s no better way to describe this restaurant than the chef’s assertion that “Rodero is a family and we try to make guests happy through our work, doing things well and with kindness”. Koldo Rodero was practically brought up in a kitchen and as a result recognised his vocation from an early age. His dream, to ensure that flavour is the core principle in his own cooking, is now a reality thanks to his vision of contemporary Navarran cuisine which is highly creative, intelligent and technical, and showcases his superb ability. Alongside his sisters, both of whom are in charge of the dining rooms, he has managed to transform this family business just a few steps from the bullring, so that it moves with the times while retaining the full virtues and flavours of Navarra’s spectacular natural bounty. The à la carte, which features half-“ración” options depending on the number of diners at the table, is complemented by two enticing menus (Para Gustar and Para Degustar). We can highly recommend the fresh squid with “papada” and citrus consommé, and the wild turbot with citrus pil pil and seaweed.

1 Star • Modern Cuisine, Contemporary. This small restaurant, located along a narrow street just a few metres from the Plaza Parroquial, provides the perfect opportunity to enjoy a true gastronomic experience. Rubén Miralles, the Castellón-born chef at the helm in the kitchen, showcases contemporary cooking that combines different trends with a non-zealous approach along with traditionally based dishes featuring top-quality ingredients. His aim is to take guests on a culinary journey from the local area (note his reinvented take on traditional recipes) to more globally inspired flavours that include forays into the cuisine of Arabia, Peru and Asia. His creative cooking is centred around four menus: Debé (lunchtime, midweek); Producte (a seasonal option showcasing local market gardens and the sea); Amarant (a vegan tasting menu); and Rubén Miralles (the most gastronomic) – the last two of which need to be booked ahead of time. Dishes we particularly enjoyed for their delicate touch and flavour included the vine tomatoes with natural and fermented salmorejo, and the espardeña (sea cucumber) with a boletus foam, “majado” and egg yolk.

1 Star • Creative. Sa Clastra is located within the walls of the iconic, one-Michelin-key Castell Son Claret, with its delightful gardens, a romantic patio for alfresco dining in fine weather, plus an interior of rare beauty. Here, head chef Jordi Cantó serves creative cuisine that reinterprets the legacy of Mallorca’s traditional cooking, which is exclusively showcased on a single Wind and Memory tasting menu (choose between short or long formats). This menu focuses on the different winds that blow across Mallorca (Tramuntana, Gregal, Mitjorn, Ponent, Mistral, etc), on a journey full of nuances and childhood memories of the island’s cuisine, while at the same time leaving the door ajar for spices “brought by the wind” from countries further afield. We recommend that you leave your car in the car park at the entrance to enjoy a delightful stroll through the magnificent garden!

1 Star • Modern Cuisine, Classic Cuisine. The name of this restaurant located opposite the Ministry for the Interior is an equestrian nod to the legendary Jockey, a famous name in the history of Madrid gastronomy, that once occupied the premises.In essence, and despite the more modern look, Saddle replicates the philosophy and excellence of luxury restaurants from days gone by, hence the impeccable service and levels of comfort which enhance superb contemporary cuisine that is built around classic recipes. The overall ambience is one of space, light and elegance, and includes several private rooms plus an inner garden. The classic-contemporary menu (with media ración options) is complemented by a tasting menu. The constant movement of trolleys (bread, butter, cheese, spirits etc) adds a further special touch!

1 Star • Traditional Cuisine. It’s well worth remembering this restaurant as there are very few of this standard in the Osona area, plus it’s an excellent dining option along the officially designated Catalan Romanesque Route. Located next to the town hall, it boasts an impressive stone façade, plus an ante-room bar area (where you can order Sala’s less expensive set menus) which leads to the main dining room. Chef Antonio Sala, who has started to hand over the reins to his sons (one in the dining room; the other in the kitchen), creates a perfect balance between tradition and modernity, sticking with his classic dishes on the à la carte and set menus (Perot Rocaguinarda and the seasonal De Temporada) but without closing the door to contemporary influences. He uses the best seasonal ingredients, and has a special affection for black truffles, wild mushrooms and game, which are showcased in dishes such as the pheasant cannelloni with a bechamel sauce and black truffle oil, veal tartare with parmesan, and the traditional hare royale.

1 Star • Fusion. One of the gourmet dining options at the luxury Royal Hideaway Corales Beach hotel, San-Hô showcases truly fascinating fusion cuisine with a creative and personal touch which elevates this style of cooking to another level. This is achieved by combining, in occasionally highly surprising ways, culinary influences from Japan, Peru and the Canary Islands. The talented chefs at the helm, Adrián Bosch and Eduardo Domínguez (winners of the Canary Islands’ best chef award in 2012 and 2016 respectively), demonstrate their skill on two enticing tasting menus (Esencia and San Hô), as well as a concise à la carte for those who prefer to order individual dishes. Seating is either at a large counter, where the chefs cook in front of guests, in a contemporary dining room with panoramic windows, or on the pleasant terrace overlooking the garden and the sea.

1 Star • Contemporary. It is hard to find a better restaurant than this for La Mancha cuisine in the Spanish capital, where the self-styled “cocina de monte bajo” (which literally means “scrubland cuisine”) is shown due respect and transformed into a gourmet experience. Located in the heart of the city’s Salamanca district, it offers different dining options, ranging from tapas and “raciones” (the Iberian ham croquettes are an absolute must) at the bar to more gastronomic fare in the dining room in the semi-basement. The kitchen shows great character, bringing the flavours of La Mancha to the Spanish capital through seasonal dishes in which game is ever present (roast loin of venison, duck royale, pigeon soup etc) and which is particularly well expressed in his escabeches. The “media ración”-style à la carte is the perfect option to create your own personalised meal, and is complemented by impressive tasting menus (Monte Bajo and Veda Abierta).

1 Star • Japanese. If you enjoy Japanese cuisine, this is one of those places that is a must given its focus on presentation and the innovative touch that they add to its dishes (over 35 different courses). Chef Steven Wu, who trained in restaurants in both Tokyo and Kyoto, offers guests his surprise Omakase menu which is the only option here. His Kaiseki-style cooking places full emphasis on the seasonality of ingredients and a respect for tradition, replicating the five types of time-honoured preparation and cooking methods to ensure the perfect harmony between visual and tasting sensations. The immersive experience here develops in four different spaces, each with its own personality: the reception area (the garden-style corridor, where the aim is to recreate the different seasons of the year), a splendid Japanese dining counter, the tea room (where an ancestral ceremony takes place), and the cocktail bar, with its Japanese pop music, where you have the option of rounding off your meal with a choice of whiskies and cocktails.

1 Star • Contemporary. A restaurant that is well worth a visit thanks to its highly skilled cuisine and its unique sixth floor location, beneath an audacious avant-garde steel-framed dome featuring no fewer than 154 triangular panes of glass that crowns the headquarters of the Real Club Celta de Vigo. Here, locally born chef Alberto González, who for several years had a Michelin star at the Silabario restaurant he ran in Tui (Pontevedra), focuses on the new style of Galician cooking that respects tradition, albeit from a more contemporary viewpoint, building his dishes around the quality of their ingredients. His à la carte (which also includes “media ración” options) is complemented by his weekday Berbés “market” menu (one of the least expensive set menus you’ll find in any Michelin-starred restaurant in Europe) and three tasting menus: Tempo (which respects the natural cycle of nature), Raíces (an insight into traditional Galician recipes), and Solaina (which celebrates its sun-blessed setting, and uses exclusive ingredients such as the sublime galician flat oysters).

1 Star • Contemporary. In this restaurant, fronting one of the city’s emblematic cobbled streets leading to its famous Praza das Praterías and cathedral, they are proud to say that Simpar’s daily menus are always built around ingredients sourced the same day from trusted suppliers, whose names they are also happy to share with guests. In the contemporary-style interior, featuring a spacious bar at the entrance, young local chefs Áxel Smyth and Claudi Merchán showcase their fresh and creative Galician-inspired cuisine with a touch of elegance in an à la carte service and seasonal Simpar set menu (to which you can add their famous tripe, recognised as the Best Tripe in the World 2024). Strong technique adds immensely to the dining experience. One of their signature dishes is Galician-style fish of the day, which changes with the seasons and is accompanied by mashed potatoes and a three-textured 'ajada' garlic sauce.

1 Star • Contemporary. Just over 15km from the Valencian capital, Simposio is one of those restaurants that fully justifies its inclusion in our selection. Despite its location in a village that would go mostly unnoticed from the nearby highway, it is a mini culinary jewel! In this cosy space with a contemporary atmosphere, comprising a dining room and kitchen with a large central island, the aim is to make guests feel at home, with the freedom to get up and talk to the chef whenever they want. The cuisine here is presented via four elegant and contemporary tasting menus (San Antonio de Benagéber, Simposio, Simposio Ovolactovegetariano and Roger Julián), all of which showcase a very special connection with the local area, as well as a desire and an awareness to make full use of every part of the ingredients used. On days when the restaurant is closed, it often hosts a range of interesting themed events.

1 Star • World Cuisine, Contemporary. A restaurant with a modern ambience in which the equal measures of technical skill, creativity and delicate touches shown in its dishes will surprise and excite guests. Located closed to the Modernist-style Sant Antoni market, Slow & Low has a concept based around its open kitchen, with two counters that enable guests to experience the creative process to the full. Its internationally inspired cuisine combines ingredients from around the world on two menus that differ only in the number of courses on offer (Slow and Slow&Low), which show clear Mexican influence as well as a nod to Spanish, Argentinian and even Thai cuisine. Fish and vegetarian recipes also feature prominently. The table service is shared by the chefs and waiting staff, who explain each dish in detail.

1 Star • Modern Cuisine. Solana is impressively situated just a few metres from the Santuario de la Bien Aparecida, the venerated patron saint of Cantabria. If you’re looking for a picture-postcard view of the Cantabrian mountains you won’t find a better location than this, where the views from your table transport guests to a world of green meadows in which cows can been seen grazing nearby. Chef Ignacio Solana, alongside his sister Inma (sommelier and front-of-house manager), showcases contemporary cuisine with strong traditional roots that is faithful to both the sea and the mountains but with a nod to tradition and a constant love affair with seasonal vegetables sourced from its own garden as well as from market-gardeners in the Bajo Asón area. The à la carte, featuring Solana’s signature dishes (such as its famous ham croquettes, cod fritters, delicious small squid (“maganos”) with onions, chicken stew etc) pays tribute to the chef’s mother, perpetuates her legacy, and is complemented by two enticing tasting menus (Breñas and Golmaje).

1 Star • Creative, Seafood. Pepe Solla almost grew up in the kitchen and has hospitality coursing through his veins, hence the beginning of a life in which "he began to be part of the restaurant’s history and vice-versa”. The chef, whose love for cooking came from his father (who was awarded a Michelin star at Casa Solla in 1980), has brought the restaurant more up to date, running the family business to the highest standard while continuing to evolve, in particular thanks to his obsession with flavour, and a focus on creative cooking inspired by the culinary traditions of Galicia. On his maritime-inspired Trasmallo and Piobardeira menus (named after techniques used in fishing) we thoroughly enjoyed dishes entitled “spider crab, spider crab” and “sea urchin, codium”, with options separated into different sections (Fósiles, Intro, Mar, Huerta, Lo último etc). Meat dishes are not listed on the menus but need to be requested (at a supplement) when booking your table.

1 Star (Green Star) • Creative, Modern Cuisine. In this stylish restaurant at the Reserva del Higuerón resort, you’ll find an open kitchen and superb views of the coast, which provide a delightful backdrop for innovative cuisine that is resolutely focused on aquaponic production as an alternative production system for the future, combining the rearing of freshwater fish in its R&D laboratory with the growing of vegetables in a symbiotic environment (90% of Sollo’s ingredients are home produced). Here, Diego Gallegos, the so-called “caviar chef”, creates a tasting menu (Caminho) with a sustainable focus, featuring modern, balanced dishes based around the Mediterranean and his own home-grown ingredients, along with an added South American touch (the chef is from Brazil and his mother from Peru) and a nod to organically produced Riofrío caviar. As part of his “Diego & Friends” project, the chef also organises an annual event that brings together renowned chefs to champion sustainable cuisine.

1 Star • Japanese. An intimate Japanese-style restaurant close to Sants railway station, featuring a bar (there are also a few tables) where guests can eat while watching young chef Yoshikazu Suto at work. The ambience here is more that of a private house in which the staff are cooking for you rather than a restaurant. The Omakase menu on offer here (which combines hot and cold dishes and is served to all guests at the same time) features highly personalised Japanese-style recipes, followed by delicious nigiri that are truly unforgettable and prepared with the best-quality fish imaginable. Additional interest here is provided by the chef’s aunt, who has created the artisanal-style crockery, and the impressive machine used to make kakigori, a traditional Japanese ice cream. One dish that particularly impressed us was the mackerel escabeche, served in two small tacos with shichimi (a blend of seven Japanese spices) sprinkled on top.

1 Star • Creative. Located just a few metres from Las Canteras beach and taking its name from a native flower, Tabaiba enjoys surprising its guests with what it describes as its “evolutionary Canary Island cuisine”. In this small contemporary space, chef Abraham Ortega (who, along with his team, is usually seen sporting his typical sombrero), offers guests his highly personal and entertaining cuisine that takes seemingly humble Canarian cooking to new heights thanks to his superb technique and seasonal ingredients sourced from each of the islands. He also adds touches of sentimentality, such as the tribute to his grandmother in the sequence entitled “Chickpeas-Egg Yolk-Pork Belly”. His cuisine is exclusively served on two tasting menus (Tabaiba and Experiencia), featuring elaborate dishes (we thoroughly enjoyed the “Vieja-Gazpachuelo-Vinegar”) whose aim is to pay dutiful homage to the very best local ingredients.

1 Star (Green Star) • Creative, Modern Cuisine. Taller is located at the prestigious Arzuaga bodega, where the worlds of wine and gastronomy go hand in hand. It’s possible to enhance your experience via a variety of activities (tastings, wine sessions, visits to the Finca La Planta to view its deer reserve) and even a chance to meet famous designer Amaya Arzuaga who makes an appearance here as often as she can! Access to the restaurant is via an interactive and highly surprising corridor-tunnel which leads to a cutting-edge dining room with views of inside the bodega, Taller’s attractive external surroundings, and everything that goes on in the kitchen. The cooking here, which is showcased on an à la carte and two tasting menus (Reserva and Gran Reserva), is highly creative in style with subtle nods to game and a desire to extract maximum flavour from ingredients sourced from the estate’s organic garden, home to over 100 different species.

1 Star • Creative. (Currently closed for renovations) If creative cuisine that showcases the island’s culinary history appeals to you, this restaurant located at the luxury Villa Cortés hotel is a must. It is overseen by chef Diego Schattenhofer (an Argentinian chef who has spent the past two decades in the Canary Islands). His cooking is defined by the phrase 'we don’t create recipes, we create emotions' and is showcased across two tasting menus (Roque Guincho and Roque de Arona Hío) on which Canary Island cooking is 100% present in every dish (we particularly liked their seafood rice with scarlet red prawns and one called Thunnus thynnus), which are always accompanied by little information cards that provide details about the product used and its origins, as each one is dedicated to a different island. Key attributes here are flavour, consistency, expert technique and a multi-faceted team (marine biologists, neurologists, historians, etc.) which has revisited the culinary roots of the native Guanche people. The restaurant has a particular penchant for dry-aged fish, while the trolley of Canary Island cheeses (with over 50 varieties) is a particular highlight!

1 Star • Creative, Traditional Cuisine. This gastro-bar with a difference will definitely take you by surprise! It is the project of a couple (Tonino and Arantxa) who have always focused on the personality of their cuisine without being afraid to incorporate influences from elsewhere. The name Tatau connects with the charisma of Tonino and his tattoos, a chef who says that the different stages in his life history have left a “mark” and are represented through his culinary creativity. The restaurant features a fun décor as well as a striking bar and high tables designed so that guests can savour his tapas and “raciones” as they observe the preparation process. His cooking is based around a single tasting menu entitled Du Jour, which is enhanced by daily suggestions and game-inspired dishes (another menu called Saison is also available during the game-hunting season). Here, time-honoured flavours are to the fore in local ingredients such as Verdeña olive oil from Loscertales, trout from El Grado, Latón de La Fueva pork etc.

1 Star • Creative, Fusion. In a location opposite the Palacio de Congresos de Castilla y León that is relatively easy to find despite being away from the city’s main tourist haunts, Víctor Gutiérrez, a chef who admits to having a 'Spanish soul and a Peruvian heart', showcases cuisine based around three strong principles: ingredients, technique and feeling. Now, ably supported in the kitchen by his daughters (Paula as head chef and Andrea as maître d'), he offers a fairly limited à la carte service and a single tasting menu called Raíces (14 courses) which reveal his full passion and an unquestionable splash of creativity as he combines the region’s superb ingredients with the flavours of his native Peru (with nods to the Pacific Ocean, Amazon and the Andes). As a result of his continual desire to work with local ingredients, he takes many from his own garden on the outskirts of Salamanca.

1 Star • Modern Cuisine. Part of the region near La Coruña known as the Coast of Death, Fisterra has reinvigorated its culinary options thanks to this restaurant occupying a former bar overlooking Da Ribeira beach. Having trained in award-winning restaurants such as Casa Marcial (La Salgar, in the Asturias region) and Mina (Bilbao), young chef Brais Pichel has returned home to take his turn at the helm of the family business, transforming it into a contemporary space with a highly consistent culinary approach in the kitchen. Just a single tasting menu is on offer here, one which is modern in approach, changes almost daily, and showcases the labours of local producers, with fish featuring prominently. The cuisine will definitely leave a lasting impression thanks to the delicious and subtle dishes with a constant focus on the local area. The miniscule wine list is also a welcome surprise, with its emphasis on single-varietal, unfiltered natural wines from small-scale local producers.

1 Star • Japanese. Savour Japanese cuisine in this exclusive restaurant bearing the hallmark of famous sommelier Marcos Granda, where the full focus is on enjoying the experience without worrying about the time (“toki” in Japanese). In this intimate and exclusive setting centred around a single sushi bar that is designed to personalise the guest experience to the full (Toki only has six seats!), chef Tadayoshi Teddy Motoa guides us on a magnificent journey through the history and evolution of Japanese cooking. His tasting menu shows us how the preparation of nigiri has changed over time (especially in the preparation of rice). In so doing, he enters into a dialogue with guests through three recipes (one contemporary, one from the 18C, and the third from the 16C) that are the height of delicacy, as well as premium ingredients that will delight the tastebuds. The extensive sake list is an added bonus.

1 Star • Modern Cuisine. The name of this family-run restaurant is an unmistakeable reference to Michelin’s stars which the French refer to colloquially as “macaroons”.Here, in a modern yet welcoming ambience, discover chef Miquel Aldana’s propensity for high-quality Catalan cuisine that is contemporary in style, adapted to seasonality and firmly connected to the surrounding El Maresme area of Barcelona province. Tresmacarrons’ culinary philosophy is based around the pleasure of a job well done and complete commitment, as demonstrated by its tasting menus (Corto and Tresmacarrons). If you like the tableware here, make sure you tell Núria Orra, the front of house manager, as she was involved in its design and production!

1 Star • Modern Cuisine. It has always been said that wheat (“trigo” in Spanish) is the gold of Castille, hence its historical importance to the region.The restaurant, located just a few steps from the cathedral, reflects the strong passion that chef Víctor Martín has for his cuisine. Alongside his wife Noemí Martínez, a renowned sommelier who runs the dining room, he focuses on creative and contemporary cooking with strong roots in tradition, and is based on his relationship with small suppliers and their superb local produce and ingredients (vegetables from Tudela de Duero, pigeon from Tierra de Campos, chestnuts from Cacabelos etc). Not forgetting traditional pork products from his native León and the occasional seasonal fish dish. Allow the kitchen to treat you to their flights of fancy, accompanied by a wine from the splendid cellar.

1 Star • Mediterranean Cuisine, Modern Cuisine. If everyone is talking up a restaurant, it must be doing something right!In this unpretentious eatery in the immediate surroundings of Arenal beach, couple Borja Susilla and Clara Puig offer guests enticing modern dishes with the essence of the Mediterranean with a northern flair (mainly Asturian and Basque) in which their training in leading restaurants (they met while working with chef Quique Dacosta) is clearly evident. Choose between an array of market-inspired specials (fresh fish, in particular) that you won’t find on the menu as well as a seven-course tasting menu and many dishes designed for sharing. The latter can be ordered as half portions so that everyone can create their own menu and taste lots of dishes. Make sure you order the shisho leaf taco with pancetta, smoked eel and misonnaise or their delicious grilled hake kokotxas with Iberian pork consommé, artichoke textures and pine nuts.

1 Star • Creative, Contemporary. Can Japanese techniques be merged with grill work, like in a Basque steakhouse? Japanese chef Tetsuro Maeda, who has restored a century-old farmhouse in a small village where you can hear the silence, resoundingly shows us that you can, committing to simplicity based on exceptional products (they work with seasonal vegetables from their own garden, mushrooms and wild plants harvested in the surrounding mountains) that reveal surprising nuances. Kabayaki eel, caviar with tofu (chickpea tofu with hot-smoked caviar on kombu), Txuleta of old and matured beef, sakura flan from their own cherry trees... the menu is a surprise, in constant evolution, designed based on the best in-season raw ingredients. The experience begins in the kitchen, where the first appetisers are served contemplating the grill, and reaches its zenith in the coquettish dining room. Friday and Saturday nights are the time for Yakitxori, a more casual proposal!

1 Star • Fusion. A contemporary restaurant with an open-view kitchen, two counters and a Japanese ambience that is far from lacking in personality. Its meticulous, constantly evolving cuisine could be described by quoting the Greek philosopher Heracles: “No man ever steps in the same river twice”. In his restaurant, which shares the nickname given to him by his grandfather when he was a boy (“Hugochan”, or “little Hugo”), chef Hugo Muñoz conjures up Japanese cuisine (on an à la carte and a personalised Omakase menu) in which seasonal ingredients take centre stage, incorporating enjoyable influences from other cultures and with a nod to iconic Madrid dishes (such as the tripe gyozas “a la madrileña” and his version of “Soldaditos de Pavía”) and other legendary chefs (Martín Berasategui, Joël Robuchon etc). One dish that we particularly enjoyed was the highly memorable caviar lentil Japanese curry with smoked breast of wood pigeon and coconut.

1 Star • Innovative. Part of the modern Migjorn Ibiza hotel (located in the area around the Playa d’en Bossa), Unic impresses guests with its setting inside two glass cubes as well as its stylish decor. Here, French chef David Grussaute offers two tasting menus (Unic and La Xanga, with sections entitled Prelude, From the Sea, Surf & Turf, From the Land, and A Moment of Sweetness) that always champion locally sourced ingredients which enable him to showcase the culinary essence of both the island and the Mediterranean in close collaboration with small-scale producers, breeders and the local fishing community. All his dishes feature marked, intense flavours and highly delicate sauces, although if we had to highlight one dish that will remain in the memory, it would be the “Pityuses, island of pines” dessert, which was as refreshing as it was unexpected, and akin to eating a Mediterranean forest!

1 Star • Modern Cuisine. If you’re visiting Baeza’s marvellous historic quarter, a Renaissance jewel that has been declared a World Heritage Site, eating in this restaurant will add an extra-special touch to the experience. Vandelvira occupies part of a 16C monastery with comfortable dining rooms and beautiful covered cloisters where guests can nowadays enjoy a glass of manzanilla sherry. The focus of owner-chef Juan Carlos García is on two tasting menus of creative cuisine, with a preference for humble ingredients from his own vegetable garden or the region, which he transforms into haute-cuisine dishes that showcase finesse, flavour and an extraordinary level of presentation. One dish that particularly appealed to us was the squid and Iberian ham, accompanied by a concentrated Iberian ham dashi broth and a delicious squid tartare.

1 Star • Farm to table. Chef Óscar Velasco, ably supported by second in command and dessert maestro Montse Abellà, is back! Here, the couple, who view this challenge as a ”lifelong project”, focus on cooking that is close to Óscar’s heart and always showcases contemporary market-inspired cuisine that champions seasonal ingredients yet with a little more freedom than in his previous projects, while at the same time demonstrating equal levels of technique and elegance. The à la carte, featuring dishes such as white prawns “al ajillo” with fried egg and potatoes (which finds its way on to the menu at the insistence of his son), is complemented by an impressive tasting menu, although there’s also the option of ordering half-plates. In addition to the bright dining room, a separate space called El Apartamento (with its own kitchen) is also available for private dining. On the menu, it was a pleasant surprise to find iconic dishes from his successful stint at the helm of the erstwhile Santceloni, such as the legendary smoked ricotta ravioli with Paris 1925 Oscietra caviar.

1 Star • Contemporary. If the prospect of a short food-themed country break appeals to you, this restaurant in the north of Cáceres province is the perfect destination. It is rare to find refined cuisine of this level in such a small rural village, so Versátil will definitely come as a pleasant surprise, hence our recommendation to book ahead. Fronting the project is Alejandro Hernández, alongside his brothers Jesús David and José Luis who are in charge of the dining room. Alejandro worked under the renowned Martín Berasategui, where he acquired the culinary skills that he now showcases in this eclectic yet welcoming space. What's on offer? Everything revolves around two tasting menus ('Paseo Extremeño' and 'Gran Paseo Extremeño') featuring updated traditional cuisine, with constant nods to seasonal Extremaduran produce. We were particularly surprised by their liquid summer salad and one of their desserts, the creative Versátil espresso and oak-infused delight. A more informal menu is also available in the Bodega, which also doubles as an art gallery.

1 Star • Classic Cuisine. Almost everyone in Barcelona is aware of the legendary culinary status of Via Veneto! Even after half a century of service and change, the Monje family has retained the true values of this restaurant that seems anchored in the past, but which has been able to move with the times without losing an ounce of its personality. To an elegant and genuine Belle Époque backdrop, young chef David Andrés maintains the culinary status quo here through cuisine that underpins its classical heritage, albeit with a focus on a more modern technical approach and a select array of ingredients. Delicious game dishes (hare royale, red partridge with stewed cabbage, loin of venison etc) are also on the menu in season. Guests can visit the superb wine cellar, 6m underground, which boasts an outstanding collection of Spanish and French wines. A favourite dish here is the pressed roast duck cooked in its own jus and served two ways (for a minimum of two guests) which has featured on the menu since 1967!

1 Star • Creative, Traditional Cuisine. A magical journey through the flavours of Baix Ebre! This restaurant, located in a land of untold beauty, surprises with its location in the old stables, now modernised, of the beautiful resort of the same name, equipped with magnificent rooms and an impressive 200-year-old ficus tree (the roots of which are now firmly part of the structure of the building and the well). Here, chef Fran López continues to find inspiration in the natural bounty of the Ebro delta. On his menus (Clásico, Homenaje, and Más que un Homenaje), which this year mark their 20th anniversary, he offers traditional and creative market-inspired cuisine that reimagines the flavours of this land, highlights its culture and extols the virtues of local produce (the famous rice dishes of the Delta and its poultry, fish, shellfish, seaweed, etc.). The dishes, which take shape in the form of various bites, are presented on objects or figures that serve as introductory elements. There are plenty of nods to the area's architectural and landscape landmarks!

1 Star • Contemporary. Situated right on the seafront, where it enjoys good views of Portbou’s bay and beach, this family-run restaurant providing attentive service has been renovated to offer a clear gourmet focus. The cuisine, in the hands of young chefs Guillem Gavilan and Pau Jamas (the former is in charge of all things savoury, the latter desserts), showcases enthusiasm, technical expertise and creativity, with a leitmotif based around seasonal ingredients and popular dishes that combine meat and fish/seafood (a good example is the Cap i Pota veal with Mediterranean red tuna). Here, everything revolves around two unique tasting menus (Petit Voramar and Gran Voramar), each based around an updated take on traditional cuisine, and both starting with an appetiser/tapas section called Vora (in tribute to the name by which the restaurant is better known locally). Guests can also request a choice of artisanal bread (rustic, with olives, cereals, sandwich, black bread etc) accompanied by premium olive oils.

1 Star • Contemporary, Farm to table. Perched on top of one of the hills that act as a balcony above the canyons of the Sil River and surrounded by stunning vineyards (the latter, planted on steep terraces, are truly worthy of the term “heroic viticulture”), this restaurant (part of the Regina Viarum wine estate) is a superb dining option, providing the icing on the cake for any visit to the spectacular Ribeira Sacra area. The cuisine here, under the direction of award-winning chef Rafa Centeno (from the renowned Maruja Limón restaurant in Vigo) and coordinated on a day-to-day basis by Claudia Pinto, is presented on two contemporary-style tasting menus that are built around ingredients from the area, crisp flavours and highly delicate presentation. The dishes you’ll find on the menu include free-range eggs, cauliflower and smoked eel; grilled trout; and a superb confit of cod. The panoramic terrace, which is often used for tastings, is an absolute delight.

1 Star • Creative. For those keen to experience the flavours of the Atlantic to the full, it’s hard to find a better place than this. Here, chef Yayo Daporta describes his cuisine as “based on common sense and the best possible taste”. What is certain is that there’s much more than this to his cuisine, which reinterprets Galician cooking, bringing it up to date in a way that takes it to another level. The sea takes pride of place with mussels, cockles, barnacles, seaweed and simply cooked razor clams all featuring in this attractive restaurant occupying a stone building that was once a royal hospital dating back to the 18C. The chef’s menus (Degustación and Gran Menú Yayo Daporta) demonstrate his unwavering loyalty to his local surroundings, with a focus on ingredients from the coast around Cambados and his own kitchen gardens (one in his own restaurant, the other in his Pazo A Capitana property). We can recommend the combination of roasted sea bass with “marine spaghetti” and free-range chicken broth, as well as the homage to Albariño wine in the desserts.

1 Star • Japanese. If you’re unfamiliar with the concept of Japan’s traditional pubs (izakayas), you’ll be pleasantly surprised by Yugo, which replicates the feel of this typical aspect of Japanese daily life. The impeccable setting, featuring spaces with two distinct ambiences plus a sushi bar with a profusion of wood and decorative masks and flags, provides the backdrop for cuisine prepared to the minutest detail by Julián Mármol, who skilfully combines Japanese and Mediterranean cuisine while respecting the subtlety of the Far East. Everything stems from his use of the finest ingredients, resulting in a succession of taste sensations. The room in the basement, available for the exclusive use of club members, is known as “The Bunker”, the design of which is based on a WW2 bunker and is used by guests when the main dining room is full. The cooking here is based exclusively around two gastronomic menus: Clásicos del Bunker and Evolución.

1 Star • Creative. Fernando Pérez Arellano’s legendary Zaranda restaurant continues to delight the senses in Palma’s old quarter, within the walls of the Es Princep luxury hotel (a Michelin Key recipient), but with a separate entrance. It stands above the remains of a former tannery, playing with the origins of the site and the lexicon to invite us to enjoy evocative experiences in different rooms (Guild Hall, Saddler's Corner, Tanner's Dining Room, etc.): A flor de piel (12 courses, in 3 spaces) and Plena flor (18 courses, in 3 spaces). There are interesting pickled options as appetisers, all of them with nods to the Arab world and the history of the tanks where the skins were soaked and dyed, which are partially visible to diners thanks to a glass floor. You will find a carefully crafted setting, delicate textures, the best products from the island, and perfect pairings!

1 Star • Seafood, Traditional Cuisine. The history of Zarate is that of a man passionate about fishing and the sea, to the point where his cooking is described as “tidal-inspired cuisine”. Chef Sergio Ortiz de Zarate started his career in Lekeitio (Vizcaya), where he began to make a name for himself thanks to his superb baked wild fish. His traditional cooking gained further recognition following his move to Bilbao and a widening of his repertoire that involved more modern dishes and a focus on locally sourced ingredients. The strong guiding principles of the restaurant are based around his exceptional knowledge of fish – Cantabria’s finest raw ingredient that he sources daily from the ports of Lekeitio and Ondarroa. The à la carte is complemented by two tasting menus with differing numbers of courses (Menú 15 Pasos and Menú 20 Pasos), on which you can find options such as cod tripe with pig’s trotters “a la vizcaína” and “maritime” chorizo, ajoblanco and spider crab royale and, for dessert, tuna toffee macaroon.

1 Star • Creative. Located closed to the emblematic artillery batteries that once protected the estuary, this restaurant on top of Monte de San Pedro will delight guests with its panoramic setting, with tables in the dining room offering views of both the city and the expanse of the ocean. It boasts several rooms for private events, lots of light, large bare tables, innovative tableware, and surprising culinary combinations, including impeccable cream sauces. In his own words, the cuisine of chef Luis Veira, a proud native of the city, “focuses the five senses firmly on the Atlantic”. This is reflected in a constant play of flavours and ingredients (he particularly enjoys combining those from the sea and mountains) that he showcases in an updated take on traditional cuisine on his à la carte and three enticing tasting menus: Semente, Raíces and Árbore. A fun option that particularly attracted our attention was “the cherry that fell from the tree”, an attractive dish comprising basil, foie gras and cherry gelatine.

1 Star • Contemporary. Under the term ‘ether’, derived from the Greek word for 'sky' or ‘firmament’, this restaurant gives physical form to the dream of the Tofé brothers, Sergio and Mario, who share the load, the former as chef and the latter as maitre d' and sommelier. The unassuming premises, just a few minutes' walk from Plaza de Legazpi, is intimate and minimalist, decorated with paintings by different artists. They favour a contemporary cuisine that is not devoid of personality, with interesting Latin American influences (especially from Mexico and Colombia) that speak to their experiences with chefs from the region. You'll find a unique tasting menu that changes five times a year: Talo (twice, 1st and 2nd in spring), Karpo (summer, focused on vegetables), Ouros (October, mountain flavours) and Thalate (seafood). Interesting fact: The well thought-out background music... varies depending on the menu and the stages of the meal!

1 Star • Modern Cuisine, Classic French. This atmospheric, passionately run basement restaurant has been a Gothenburg institution for over 30 years. Carefully judged, classically based cooking showcases prime seasonal ingredients, skilfully blending French and Swedish influences to create intricate, precise, boldly flavoured dishes. There's an exceptional cheese selection and an outstanding wine list.

1 Star • Modern Cuisine. Arrive at the entrance to the multi-purpose Batteriet building and you will be led into an inner courtyard; here, the chefs greet you with welcome snacks, before showing you to your table in front of the open kitchen. Their cooking (and the décor) changes with the seasons and there is precision, balance and superb produce in each dish – epitomised by an immaculate, super fine tartlet filled with a tartare of Swedish beef. In a twist on the drinks pairing format, diners can choose between a wine, cocktail or soft drink at each course.

1 Star • Japanese. Two chefs, one Swedish and one Australian, are behind this homage to Japanese cuisine which sports the uncluttered, pared-back décor common to both Nordic and Japanese restaurants. Prime Swedish produce powers dishes that come from an ‘osusume’ menu and have a meticulous, delicate construction. Expect the eponymous broth to make several appearances – like as a marinade for amberjack – while desserts such as their take on a classic Mont Blanc are a highlight. Completing the Japanese culinary experience is a varied sake list that includes some rare selections.

1 Star • Grills. Offering one of the city’s most original dining experiences, Niklas Ekstedt uses no electricity in his cooking; instead, everything is prepared over fire. Your visit begins with a tour of the kitchen, where the culinary philosophy is explained and you can try the signature oyster snack, cooked in a cone over flames. Various smoking techniques are applied to top Scandinavian produce, with other flavours introduced to the grill to add an extra dimension, as with the seaweed-fired langoustine. Everything is enhanced by the affable and efficient service team.

1 Star • Modern Cuisine. The net-curtained windows give little away, but once inside you’ll find an elegant room that’s a perfect match for this chic neighbourhood. The chefs work with calm efficiency in the open kitchen and service is attentive and perfectly paced. The detailed cooking has a classic French base but combines modern techniques and international flavours to create stunningly flavoured dishes such as ‘scallop, white truffle, white chocolate, carnaroli risotto’ or ‘roe deer, blood, black garlic, Tellicherry pepper’. Acidity also plays a key role, being employed in harmonious ways to really lighten the dishes.

1 Star (Green Star) • Creative, International. After travelling the world, two friends opened this restaurant to showcase their experiences through food, yet with a decidedly imaginative streak. The cooking is characterised by bold, surprising flavours and creativity – what appears to be savoury may in fact be sweet, and vice versa. The chefs delight in subverting expectations with their playfully named dishes that reference global food traditions, like 'Surf and Turf' and 'Afternoon Tea Party'.

1 Star • Japanese. A brick house on the edge of town plays host to this discreet restaurant, where you are welcomed through a black curtain into a sleek, minimalist space where six chairs sit at an oak counter. The meal starts at 6pm sharp, with the chef preparing his daily omakase menu directly on the countertop. He builds a great connection with guests as he explains how he chooses the best quality fish according to the seasons and the weather. His sushi is prepared with exemplary attention to detail, from kelp-infused jelly with chives and trout roe to leek with miso, hazelnut butter and sherry sauce. A mindful beverage pairing complements his philosophy of seasonal harmony.

1 Star (Green Star) • Creative, Modern Cuisine. A meal at Knystaforsen is truly a delight and staying the night further enhances the experience. A former sawmill, it sits in a wonderful spot beside the river, surrounded by woodland, and nature really is at every turn, be that through the panoramic windows or on your plate. Superb ingredients are from the local area and traditional wood-fired cooking adds a smoky edge – one course is even served outside by the campfire. You might sample such delights as moose tartare, trout with lingonberries or duck hearts with wild garlic, which are paired with both wines and interesting non-alcoholic creations.

1 Star • Modern Cuisine. Set beneath an ornate 19th-century glass ceiling fringed by a burgundy canopy, this elegant, airy restaurant comes with modern, light wood panelled walls and bespoke matching furnishings. The refined, well-balanced tasting menu showcases the best of the season, with the spring and summer menus formed largely around plant-led dishes. Classical combinations are subtly modernised by clever twists and well-judged sauces, such as the piquant langoustine bisque with Brussels sprouts and marigold or the slightly tart, fruity venison jus flavoured with blackcurrant to accompany the fallow deer and beetroot.

1 Star • Creative. Up on the third floor of a beautiful city centre townhouse, you’ll find this sedate restaurant with a discreet, intimate feel. In a nod to Chef Sayan Isaksson’s heritage and experience, the menu seamlessly fuses Swedish produce with Japanese influences – such as in the okonomiyaki, which uses black truffle from the island of Gotland. Original, well-composed dishes are spread across a tasting menu of five or eight courses.

1 Star • Modern Cuisine. If you're celebrating, then you've come to the right place. Sweden's most opulent restaurant sits within the historic Royal Opera House, and the sumptuous, high-ceilinged room comes bedecked with glittering chandeliers, huge paintings and original carved and gilded oak panelling dating back to 1895. Conversely, the place is run by a young team and comes with cool music and modern international cooking that might include the likes of mallard with burnt apple and trevisano or langoustine with hazelnut, vanilla, white truffle and brown butter vinaigrette. The accompanying wine list is remarkable.

1 Star (Green Star) • Creative. Their philosophy is based on ‘forest, lake and meadow’, with much of the produce coming from their own garden and bakery. The tasting menu is explained with infectious passion, and cooking is ambitious, elaborate and sophisticated. An extraordinary wine list offers a huge array of vintages from top producers.

1 Star • Modern Cuisine. This cosy restaurant is personally run by a husband and wife team, whose balanced, seasonal tasting menu sees seafood and local game lead the way. The cooking is refined, original and intensely flavoured, while the eloquent team proudly explain the components of each dish with a smile. There are a number of Japanese influences on the menu too, like in the turbot with yuzu kosho and shiitake. The delicious bread takes five days to make.

1 Star • Seafood. The magnificent, imposing Grand Hôtel is the home for this decadent restaurant, where rich flavours and impeccable Nordic seafood reign supreme. The tasting menu takes you through a roll-call of high-end fish and shellfish, whether it’s sweet langoustine, milky raw shrimp or Oscietra caviar, the ultimate premium ingredient. Each one is treated with great skill by the chefs, with Japanese influences like wasabi, yuzu and chawanmushi making an appearance. It all comes at a price, but the luxuriousness of the produce is undeniable.

1 Star • Modern Cuisine. There’s a chic, relaxed vibe to this elegant restaurant where you can watch the chefs at work in the open kitchen. They deliver your dishes too, which are attractively presented and a model of self-restraint, utilising well-thought-through combinations. Quality Swedish and Danish produce helps to achieve good depth of flavour, with a beautiful balance of richness and acidity running through the cooking.

1 Star • Japanese, Sushi. With its white tiled walls and compact counter seating, this restaurant couldn't look simpler, but it is not a place to be underestimated. Classic Japanese sushi preparations soar to a high level thanks to the exceptional quality of the local seafood ingredients. Diners are all served at the same time, omakase style, with the signature soy-cured egg and the sake tasting menu proving the highlights.

1 Star (Green Star) • Creative. The Ästad Vingård estate plays host to a luxury hotel and this stunningly designed, greenhouse-inspired restaurant set over two levels. Your visit starts with finely crafted snacks at the chef’s counter, then leads into a no-waste surprise tasting menu that uses fantastic seasonal produce from the surrounding Halland region. Skilfully prepared dishes are delicate, balanced and full of flavour, with combinations like scallop, glazed with fruity chilli caramel and served with preserved yellow tomato coulis, a good example of their cooking style. The cheese course is taken in a magnificent wine cellar.

1 Star • Contemporary. The fine dining restaurant of the Hotel Belvedere welcomes diners in a compact space with just six tables. In the kitchen, Hungarian chef Dávid Imre Rózsa runs the show. His technically modern and pleasingly pared-back style conveys emotions through its flavours, coming into its own in dishes such as dry-aged pike perch with Oscietra caviar from Frutigen – this also exemplifies the firm focus on using local seasonal produce, some of which they collect and plant themselves. Vegetarian dishes are the backbone of the menu, with one of the two set menus being completely vegetarian. There is a good wine selection with the option of ordering by the glass. The wine pairings to accompany the set menu comprise Swiss organic wines. The kitchen team provides back up to the friendly waitstaff.

1 Star • Mediterranean Cuisine, Modern Cuisine. Housed in a lovingly restored and converted printing house that dates back centuries, this chic and tastefully designed restaurant is run with dedication by Eveline and Roland Tischhauser. Duc Tan Arrigoni now calls the shots in the kitchen, and you can look forward to sampling the Italian-born chef's take on the restaurant's modern, Mediterranean cuisine concept. The set menu is accompanied by wine pairings from an extensive selection that includes an impressive choice of champagnes. The stylish bar area is perfect for an aperitif or nightcap. There is also a pretty terrace in the courtyard.

1 Star • Creative. The lift takes you up to the fine dining restaurant on the third floor of Backstage Hotel. Relax over an aperitif on the comfortable couch stationed beneath an originally designed chandelier made up of musical instruments. Then comes the creative surprise menu composed of five or six courses, which is prepared in the open kitchen by Florian Neubauer's dedicated team, and features dishes such as mussel, artichoke and chorizo, or beef, onion and sansho pepper. A novel touch: The bread is baked right at your table. There is also an optional cheese course. To accompany both set menus, you can choose between the regional "Valais Pairing" and the "International Pairing". The modern and elegant interior is packed with artworks – this is the hallmark of the owner, artist and hotelier Heinz Julen. The centrally positioned fireplace also adds atmosphere.

1 Star • Contemporary, Seasonal Cuisine. Richard and Yvonne Stöckli's commitment to their 400-year-old inn has not faltered even after over 40 years. In the charming little space, the lady of the house cordially and competently heads up the service – and also has up her sleeve some excellent wine recommendations from a great selection. Meanwhile, her husband draws on select ingredients to cook up meals with a well-rounded, harmonious taste profile. His modern, seasonal menu comprising four to seven courses demonstrates a strong allegiance to the region; some produce comes from their own garden or from the Alp Nessleren – and the cheese he makes himself should be mentioned, too. On the delightful garden terrace, the best spots are beneath the old plane tree. The rustic-style bistro and the pretty guestrooms are also part of this charming picture.

1 Star • Modern Cuisine, Seasonal Cuisine. At Alpenblick two exciting dining options await: there is the lively bistro, where you can tuck into down-to-earth dishes such as steak tartare or Wiener schnitzel, or separated by a curtain is Stuba with its exceptionally ambitious fine dining menu. Comprising four to six courses, it comes in omnivore and vegetarian versions. Chef-patron Björn Inniger serves up cosmopolitan modern cuisine, sourcing many ingredients from the region. His dishes feature subtle nuances, bold contrasts, and they are packed with flavour. The timelessly elegant yet cosy setting and the enjoyably laid-back and attentive service courtesy of a charming team make for a pleasant atmosphere.

1 Star • Creative, Country cooking. This elegant fine dining restaurant in the town centre is housed in the magnificent Grand Hotel Zermatterhof. The classical setting done out with fine wood panelling affords a splendid view of the church, Pfarrkirche St Mauritius. Choose between two appealing set menus: One has an international focus with regional touches; the other is vegetarian and showcases regional produce. Besides the meticulous preparation, the balance of the flavours and the exceptional quality of the ingredients, the robust stocks and sauces deserve a special mention for the striking contrasts they add. Attentive service comes courtesy of a professional and well-coordinated team. The sommelier's recommendations are always spot on – wine or alcohol-free pairings for the set menu are also available.

1 Star • Modern Cuisine, Mediterranean Cuisine. The name is a nod to the owners' deep-seated interest in NASA's famous programme. The space theme is also evoked through the elegant, dark interior, the atmospheric dimmed lighting and reprints of original photos from various missions, accompanied by captivating descriptions. The open "satellite kitchen" invites you to witness the culinary artistry unfold firsthand. Enjoy friendly and attentive service and soak up the atmosphere as head chef Thomas Huber and sous chef Sergiu Midori prepare bold modern dishes such as monkfish and calamaretti with bouillabaisse, sauce rouille and chorizo, or dry-aged Swiss char, Osietra caviar, daikon radish and shiso. The cuisine is predominantly Mediterranean, with Asian accents thrown in here and there. There is a choice of two set menus – one omnivore and one vegetarian – each comprising four to six courses. The restaurant is housed in Hotel Grischa, which boasts comfortable accommodation options and a chic bar for a nightcap.

1 Star • Modern Cuisine, Seasonal Cuisine. Tucked away in one of Geneva’s liveliest districts, the sleek open kitchen of this dainty restaurant captures your attention right from the start, drawing you into the heart of the action. A blend of modernity and tradition, the score adds an innovative spin to a lineup of classics, illustrated by risotto of mussels, celery, saffron mousse, passion fruit gel or a carpaccio of giant red shrimps, subtly marinated in yuzu, lemon zest and fresh herbs and paired with stuffed carrot rolls and a slightly sweet carrot sauce. The small pavement terrace offers a chance to get a real feel for this delightful quarter. The young, enthusiastic and appropriately irreverent front-of-house team adds to the venue’s lively vibe.

1 Star • French Contemporary, Italian. Drawing on his extensive experience in starred restaurants, Mariano Buda rolls out a modern score of classical inspiration dotted with Italian and alpine notes in his partially screened kitchen. The marbled fillet of beef in puff pastry, textures of chard, pistachio and marigolds is emblematic of his spot-on, flavoursome style. The à la carte and vegetarian menus star local produce, polished plating and light sauces. Housed in the swanky Au Club Alpin Hotel, the restaurant commands a stunning view over Champex-Lac and the peaks, that is even more jaw-dropping from the window tables. Before or after your meal, make a beeline for the hotel’s lovely bar, or indulge in a stroll around the peaceful lake…

1 Star • Classic Cuisine, Seasonal Cuisine. Courtesy of wainscoting, crisp white tablecloths and a sprinkling of stylish modern details, this inn is a treat for the eye. The characterful auberge, located in the picturesque village of Villarepos above Lake Morat, is the epitome of a good food establishment. The culinary lineup stars gutsy flavours, regional produce and virtuoso technique: Bresse royal pigeon, creamy polenta, market veggies; calf sweetbread and morels in a small casserole dish, apple financiers (small cakes) with almond nougatine and Tahitian vanilla ice cream. Each dish is a festival of soul-warming authenticity and Christa and Arno bend over backwards to make you feel at home the minute you cross the threshold.

1 Star • Country cooking. A narrow road leads up to this wonderful restaurant surrounded by vineyards and boasting a pleasantly shaded terrace overlooking Lake Biel – dining al fresco here is an absolute joy! Allow yourself to be pampered by the charming front-of-house team led by maître d' Cynthia Lauper as you savour the "Menu Surprise" conjured up by chef-patron Marc Joshua Engel. This is sophisticated cuisine imbued with creative accents, eg venison fillet with black garlic, asparagus and cherries. Alternatively, there are a handful of à la carte dishes. Your hostess and sommelier will gladly recommend fine wines – including some local gems – to complement your food. Tip: It's best to park in the restaurant's car park and walk the last few metres.

1 Star • Classic Cuisine. An absolute must for lovers of classic cuisine! Bernd Schützelhofer works only with the best the market has to offer, using these ingredients as the foundation of his expressive, clearly structured dishes. His no-frills, down-to-earth cooking is focused entirely on the flavours, for example: the finely seasoned wild scallops are perfectly fried and translucent, with a beautiful roasted flavour, and served with slightly al dente risotto with a subtle hint of Champagne, as well as crunchy white asparagus slices, tender, sweet peas and shavings of artichoke bottoms. Jackie Pedregal, Bernd Schützelhofer's charming partner, is also part of the team, heading up the attentive and skilful front-of-house team. The ambience in this smart, historical establishment is chic with a modern, elegant touch; there is a wonderful terrace for summer.

1 Star • Creative, Mediterranean Cuisine. In addition to a jaw-dropping view over the lake, hence the restaurant’s name, we were enchanted by the high-flying repertory of Danny Khezzar served at the Hotel President Wilson’s fine dining establishment. Under the expert guidance of award-winning executive chef Michel Roth (Meilleur Ouvrier de France and Bocuse d’Or), Khezzar crafts a masterfully creative version of pedigree French classics. The dishes, whose plating is modern and sophisticated, are served in an airy, elegant setting, the centrepiece of which is an incredible suspended table made out of Saint-Louis Amadeus crystal. The experienced and attentive front-of-house team blends in seamlessly with this outstanding dining experience.

1 Star • Creative, Seasonal Cuisine. A restaurant within a restaurant. In the middle of Birdy's by Achtien - Sharing Restaurant you will find The Nest. The setting is cheerful, with pleasing floral touches and enjoyable relaxing background music. Diners can also interact directly with the team at work in the open kitchen, which makes for a delightfully interactive atmosphere. Using regional ingredients, chef Christian Vogel creates a modern surprise menu with five courses that change according to the season. The Lostallo salmon owes its wonderful texture to a special cooking technique – truly intriguing. Equally tempting: the delicate, aromatic mountain thyme sorbet with a cucumber and mint granita, served as a refreshing pre-dessert. There is space for 12 guests at this gourmet food bar, and the set menu is served to all of them at the same time.

1 Star (Green Star) • Contemporary, Seasonal Cuisine. ​​A bustling little restaurant of the sort you might expect to find in Berlin or New York, this place is a real gem. The tables are set close together and the atmosphere is pleasingly laid back. You can watch the two chefs in the open kitchen as they prepare a six-course surprise menu. You need to allow plenty of time for this dining experience, but the 3.5hrs are absolutely worth it: the dishes are made with regional ingredients, and great emphasis is placed on seasonality and provenance. The dishes are thoughtfully devised and full of character, revealing a distinctive culinary identity. A vegetarian set menu is also available if ordered in advance. Please be sure to mention any allergies/intolerances when booking. N.B. There is no à la carte or children's menu.

1 Star • Italian. You don't have to venture to the island of Capri for sophisticated classic Italian cuisine, because the chefs of Capri Palace spend the winter at this restaurant in Zermatt. The lift takes you to the fourth floor of Le Petit Cervin (adjoining Mont Cervin Palace) in under 20 seconds. Diners can choose between two set menus – one of them vegetarian – or order à la carte. Service is attentive and seamlessly coordinated. In the elegant interior, premium materials and warm, light-toned wood combine to create a refined yet welcoming ambience. Tip: Opt for a window table to make the most of the view. In winter, the bar with its open fireplace is the perfect spot for an aperitif.

1 Star • Modern Cuisine, Seasonal Cuisine. Hotel Seepark, which enjoys an enchanting location on Lake Thun, boasts not only stylish accommodation but also impressive dining options. In the evening, this small, tastefully designed restaurant serves a modern, seasonal tasting menu comprising five or seven courses. There is a theme or short story behind each dish, such as "Scandinavian Flavours", "Root of Life", "The Call of Lake Thun" or "Dry-Aged Pork at its Finest". Ambitious young head chef Sascha Spring and his charming team present each dish at the table in detail. The chef's table in the kitchen is available for private dining by prior reservation (8-12 guests). Delicious food and stunning views of Lake Thun await you – both inside the restaurant and out on the terrace. Tip: Take a stroll by the lake and explore Schadau Park.

1 Star • Innovative, Italian. Modern in terms of technique, intricate, and anything but run-of-the-mill, Paolo Casanova's cooking draws heavily on the region and the seasons. The chef is tireless: he personally forages for and grows herbs, he ferments and pickles ingredients etc. This lends his dishes a very personal touch and creates intriguing flavours. Diners choose between the nine-course "Lasciami Libero di Giocare con Te", the five-course "I 5 Elementi" or the seven-course "Ricetta Vegana", as well as à la carte dishes such as linguine ai gamberi. The house-baked bread is outstanding. As for the setting, it is also impressive – the entire building is a real gem. In the restaurant, warm locally sourced wood meets clean, elegant lines to make an exceedingly harmonious whole. The inviting chalet-style guestrooms are just as luxurious. As an alternative to the fine dining restaurant, there is a bistro.

1 Star • French, Contemporary. This is a rather grand establishment located just outside Riedholz. A truly splendid historical property houses the exquisitely elegant and tastefully designed fine dining restaurant Le feu, with the garden and courtyard outside being a draw in themselves. Chef-patron Jörg Slaschek proposes a sophisticated modern-classical set menu, but there is also an à la carte selection. It goes without saying that the Bavarian-born chef uses only select produce. A well-curated selection of European wines makes for the perfect accompaniment to your meal. Overnight accommodation is also available: There are really appealing guestrooms that fit perfectly into the overall picture of sophistication.

1 Star (Green Star) • Contemporary, Classic Cuisine. This modern, urban restaurant on the edge of the old town is dedicated to the Alpine region. Exquisite seasonal ingredients take centre stage in the ambitious evening "Genussreise" , a five-course "gourmet journey" complemented by amuse-bouches and optional cheese trolley. Additionally, à la carte options and a three-course surprise menu are available. Dishes such as pike dumplings with caviar sauce and Sevelen Wagyu with creamy celeriac purée and truffle perfectly showcase Markus Schenk's sophisticated yet pleasingly down-to-earth take on classic cuisine. The service is friendly and adept. The minimalist interior design features an open kitchen and remarkable artwork by Franz Ackermann. At lunchtime, the menu is much simpler – suitable for the time-pressed diner.

1 Star • Creative. In a prime Old Town location right by the River Reuss, this couple – Oscar de Matos and Nadine Baumgartner – run their restaurant, which has a tastefully modern bistro vibe with a relaxed feel and an open kitchen. Made from top-quality ingredients, the dishes are brimming with personality – bold, creative and out of the ordinary, characterised by an intense interplay of acidity and contrasts. Think kohlrabi with Nashi pear, buttermilk and chipotle ketchup, or halibut with walnut, parsnip, Chasselas grapes and sauerkraut beurre blanc. "Unusual, but down-to-earth and with a pinch of punk" is how they aptly describe themselves. There is a five- or seven-course set menu – the opening gambit in the form of a selection of tapas reflecting the chef's roots gets things off to a fantastic start. Hostess Nadine Baumgartner is always on hand and impresses – as we have come to expect – with her charm and expertise. Right next door is a café that turns into a wine bar in the evening, so it's worth arriving a little earlier for an aperitif! Tip for motorists: Park at Parkhaus Kesselturm, just a short distance away.

1 Star • French Contemporary, Innovative. In this 19C patrician house near the centre of Fribourg, diners can savour a harmonious set menu comprising five to seven courses. Stripped back to home in on the essentials, the dishes are also pleasing to the eye. The food is served in a stylish, refined and modern atmosphere, and the service is professional. The interesting wine list focuses on Switzerland and France.

1 Star • Modern French, French. Courtesy of chef-patron Philippe Chevrier, this institution that is full of soul and character has had a youthful makeover. All the more reason to come to this culinary landmark in the vicinity of Geneva in an ideal location surrounded by vineyards and off the beaten tourist track. Assisted by a seasoned team, Philippe Chevrier crafts refined French cuisine, ranging from modern to classical, based on outstanding produce and instantly identifiable flavours. Attentive service and a wine list that turns out to feature plenty of treats. Enjoy your meal on the idyllic terrace overlooking the hills. Finally, to digest this culinary experience in style, take advantage of the charming, tastefully decorated guestrooms.

1 Star • Modern Cuisine. The pretty centuries-old house fits perfectly into a charming location in the heart of the old town. Make the most of the fine weather with an aperitif on the terrace on the medieval square or in the 12C vaulted cellar. Afterwards, host and chef Manuel Zaugg's five- or six-course tasting menu is served in the cosy, modern little restaurant. A nice idea: The menu is enclosed in an envelope, so you can decide whether you want to open it or be surprised. Made with excellent ingredients, the seasonal dishes are modern and creative. Local influences are skilfully combined with interesting Asian touches, which makes for finesse and wonderful contrasts on the plate. For example, the combination of chawanmushi, poor man's caviar, celery and chanterelles gives rise to an intense, full-bodied array of textures and flavours. The service team is attentive and knowledgeable, and the chefs elaborate on their dishes tableside. The set menu can be accompanied by wine or alcohol-free drink pairings if you wish. A good selection of local wines also graces the wine list.

1 Star • Classic French, Farm to table. Set in the heart of the peaceful village of Sonceboz, this establishment is a culinary landmark in what is known as the Jura Arc and throughout Switzerland. The restaurant’s success is largely due to chef Jean-Marc Soldati, at the helm for many years now. Tradition is a serious business for this alumnus of Crissier, where he worked alongside Fredy Girardet and Philippe Rochat. Three surprise menus unveil a pedigree score, as spot on as it is suave, and drawn mainly from local and French ingredients and from the chef's own kitchen garden. The wine list features a selection of regional, Swiss and French wines, as well as terrific picks by the glass. Book yourself into one of the modern, well-appointed guestrooms and stay for longer.

1 Star • Italian, International. "Brasserie Deluxe" is an apt description of this restaurant in the stylish hotel La Réserve Eden au Lac. The atmosphere is relaxed; the space is upscale and elegant – the focal point is the green-tiled open kitchen. The large windows overlooking the lake also deserve a mention. A highly professional team presents classic Italian, French and internationally influenced dishes. At the helm is Marco Ortolani, who has previously worked at La Trattoria Enrico Bartolini in Tuscany and with Alain Ducasse in London. His CV also includes time in Hong Kong. The house-made ravioli, for example, delivers bold yet harmonious flavours – perfectly al dente and filled with a delicate buffalo ricotta farce flecked with finely chopped herbs. Service is adept and, in addition to an exceptional wine list, there is a terrific selection of cocktails.

1 Star (Green Star) • Modern Cuisine. Sustainability is the name of the game here. As well as drawing on fairtrade and organic produce, the chefs source ingredients locally wherever possible. The result is bold, flavour-rich dishes replete with interesting culinary combinations. Chef Julian Marti showcases his signature style in creations such as his wonderfully creamy risotto-style spelt with smoked eel, Swiss chard and dill – fantastic! The food takes the form of a four- to seven-course set menu – a vegan version is available by prior arrangement. In keeping with the modern cuisine, the dining space of this small restaurant on a corner plot has an appealingly minimalist design, for an urban, international feel. The remarkably friendly and relaxed atmosphere comes courtesy of charming and experienced maître d' and sommelier Sandra Brack. Dishes and ingredients are clearly explained, and the wine recommendations are thoughtfully selected – a good selection of Swiss, German and French wines. Opt for the wine pairings or an alcohol-free alternative to accompany your food.

1 Star • Modern French. Master Genevan watchmaker, François-Paul Journe, and former star chef, Dominique Gauthier, orchestrate a gourmet symphony that is fully equal to their respective reputations in this swish, upmarket bistro. In a setting depicted by wainscoting and a wooden coffered ceiling, diners are treated to culinary masterpieces such as giant prawns roasted in kadaif and delicately enhanced with citrus fruit and basil, Simmental beef in Voatsiperifery pepper or a tempura of Vallorbe frog’s legs with spinach and a light frothy garlic-spiked mousse. In addition to a relaxed, buzzy atmosphere, you can also expect perfectly oiled service and the sommelier’s insightful tips. An establishment to be appreciated like a high-precision Swiss watch!

1 Star • Regional Cuisine, Contemporary. The trip out here into the countryside is definitely worth it! Clad in Swiss hardwood, the building housing this restaurant stands directly adjacent to a recreational area and close to the Reuss River. Chef Manuel Steigmeier presents bold, sophisticated dishes that are prepared with remarkable precision and distilled to their essence. Guided by the philosophy "Locally rooted, globally inspired", his set menu, which is based on outstanding ingredients, comprises modern interpretations of classics (eg "cappelletti, tomato, cheese, celery") and original creations such as "kohlrabi, wasabi, ginger, yuzu". The result is a harmonious and joyous combination. Part of this culinary experience is an extensive wine list featuring around 800 labels, along with a knowledgeable and communicative front-of-house team. The decor is sleek and stylish, and in the lofty, bright and airy Fahrhalle, the designer lamps created by the owner's son are a striking feature. The terrace is glorious.

1 Star • Italian Contemporary, Mediterranean Cuisine. The restaurant, nestled in a peaceful setting just outside the city, is a refuge for the senses: in the evening, the chef's table welcomes up to 12 guests for an intimate and surprising gastronomic experience, while a private room can accommodate small groups of up to 20 people. At the stove, a chef already well-known in Italy reinterprets Italian cuisine with creativity and passion. The service is warm, and the menu is rich in Mediterranean influences. The mascot? A curious and omnipresent gorilla: appearing in photos, as a statue, or even in the butter served with the bread. On sunny days, take a seat on the charming, shaded terrace.

1 Star • Modern Cuisine, Seasonal Cuisine. Set against a beautiful mountain backdrop, this establishment is run with great dedication by brothers Matthias and Lars Michel – Matthias manages the hotel, which boasts comfortable, tastefully designed rooms, and Lars is the restaurant's charming maître d'. In the kitchen, Aurélien Mettler and his team conjure up the ambitious, modern, seasonal "Chef's Choice" set menu, which comprises four to six courses. They place great importance on using regional ingredients. If you would like a vegetarian version, it is best to specify this when making your reservation. In addition to the well-curated wine list, they have devised a nice set of wine pairings by the glass, plus an alcohol-free variant, to accompany the set menu. There is also a flat rate for the restaurant's own spring water. The hors d'œuvres to kick off your meal can be enjoyed on the terrace or in the kitchen. The inviting interior is done out in warm tones, featuring light wood finishings and clean lines, lending it a Nordic/Alpine feel; the atmosphere is pleasingly laid back. In fine weather, it is a pleasure to dine al fresco and take in the view of the Eiger North Face.

1 Star • Classic Cuisine, Modern Cuisine. Dating back to the 16C, Löwen is a lovely traditional inn that has been run by Tanja and Franco Körperich since 2019. She takes care of the service in the charming and elegant wood-panelled dining space on the first floor, and Franco is at the helm in the kitchen. Diners sit at elegantly laid tables to savour a surprise menu comprising four to eight courses, with vegetarian options available if pre-ordered. Top-quality ingredients go into classic dishes that draw on modern and international influences. A shining example is the gently barbecued and mildly spiced king prawn, accompanied by lightly sautéed buck's horn plantain and fine baby peas, all complemented by a tom kha gai beurre blanc with a wonderful aroma and texture. The chef-patron makes a point of offering guidance and presenting his dishes himself. In summer, you can dine al fresco in the pretty Steingarten on the opposite side of the street.

1 Star • Traditional Cuisine, Classic Cuisine. Perched 1 083m above sea level and reached by a steep, narrow path, this place is a little slice of heaven! The pretty inn with a wood-panelled interior exudes regional charm and boasts a view of the mountains or the lake, plus a wonderful terrace. Walter Klose cooks up aromatic classic cuisine that follows the seasons and marries finesse with a certain unpretentiousness. This winning combination yields genuine feel-good dishes of superior quality – the liver dumpling soup, for example, is notable for its full-bodied flavour, harmonious seasoning and elegant finish. When it comes to the service, you are in good hands thanks to the excellent team led by the lady of the house, who serves diners with warmth and natural charm. The wine list is sensational – a tour of the wine cellar with over 30 000 bottles is a real experience! Comfortable overnight accommodation available.

1 Star • Classic French, Farm to table. This restaurant high up on the Gütsch mountain (2 344m above sea level), after which it is named, can be reached on the Gütsch Express cable car – hop on at the lower terminus (departing from Andermatt railway station). Chef Markus Neff and his team, along with the restaurateur trio of Müller, Gruß and Neumüller, put their heart and soul into this venture. The best place to sit is on the spectacular terrace – you could even call it a viewing platform! And if the weather isn't playing ball, it's just as pleasant to sit inside. The decor is modern and simple, which is entirely in keeping with the no-nonsense culinary style and relaxed atmosphere. Markus Neff's classic cuisine encompasses dishes from French haute cuisine as well as more regionally influenced fare – the beef tartar is a must on the à la carte menu – and goes well with the wonderful wines. A tip for your journey back down to the valley: get off the cable car at the middle station and continue on foot – it's a great walk!

1 Star • Mediterranean Cuisine, International. Situated within the beautiful Splendide Royal hotel (now approaching its 140th anniversary!), this small, welcoming restaurant serves gourmet cuisine prepared by new chef Marco Veneruso, a southern Italian whose respectable CV gives his dishes intensity, strength and finesse. A good example is the linguine with scampi and an anchovy sauce, one of the signature dishes that earned him a Michelin star during his time in Beijing. Here, he offers three menus: "DALLA COSTIERA ALLA SWISS RIVIERA", "VENTO D'ESTATE" and the vegetarian "BOUQUET DALL'ORTO". Dishes can be chosen à la carte style – all you have to do is ask!

1 Star • Italian, Mediterranean Cuisine. The iconic Four Seasons hotel, Geneva’s oldest luxury hotel (1834), dripping with pilasters and frescoes, is the setting of Il Lago, or Lake Geneva’s classy remake of the dolce vita. The kitchen team offers high-flying Italian cuisine, with the odd Mediterranean accent, rich in aromas, subtlety and delicacy. The quintessence of fine dining.

1 Star • Modern Cuisine, International. Jägerhof is an establishment steeped in culinary history! Since 2016, former sous-chef Agron Lleshi has been at the helm, delivering modern seasonal cuisine that seeks inspiration in the local region and abroad. Diners can opt for an ambitious three- to eight-course menu (the truffle course has been a signature dish for years) or order à la carte. At lunchtime, things are somewhat simpler. The chef's mother makes the fresh bread rolls. A sleek, elegantly pared-down interior design of soothing, warm tones and modern lines creates a welcoming atmosphere. Professional service is provided by a team led by sommelier Wilko Bachmann, who provides expert guidance with a personal touch without being obtrusive – you can feel the warmth and passion! To accompany your coffee, there is a large selection of house-made chocolates. Tip: Book the "kitchen table" to watch the chefs in action.

1 Star (Green Star) • Vegan, Modern Cuisine. Zineb ("Zizi") Hattab offers something truly out of the ordinary in her charming pub-style eatery. Not only is her creative modern cuisine entirely vegan, but it also draws on fascinating Moroccan and Mexican influences. The dishes are straightforward and unfussy; here, it is all about flavour and soul. The chef – born in Spain and the daughter of Moroccan immigrants – grew up on the Costa Brava. Originally an engineer, she followed her passion for cooking and cut her teeth working with the likes of Andreas Caminada in Switzerland and at the Mexican restaurant Cosme in New York. In the evening, you can choose between a four- to six-course surprise menu, which places a strong emphasis on regional and seasonal ingredients. The atmosphere is best described as cosy and pleasingly informal. Tip for solo diners: There is a lovely little niche (formerly a telephone booth) that is the perfect spot for a meal alone. Reservations are recommended. Located on a corner plot a short walk from Zürich-Wiedikon station, this inviting restaurant is easily accessible via public transport.

1 Star • Modern French, Farm to table. Perfectly suited to the swish, intimate vibe of Hôtel Royal in which it is located, take a seat at one of the restaurant’s four tables and let yourself be guided. The chef serves each elegant, immaculately crafted dish himself, explaining the ins and outs of their preparation. You will sample a lineup of outstanding produce – Swiss veal and beef, fish straight from Brittany, Bresse poultry, harnessed to ambitious cuisine packed with character. We recommend booking well in advance, particularly in the evenings, both in light of the seating capacity and its popularity, which is not about to wane. Bogie’s Bar is ideal to kick off or finish your meal in style. Valet parking available.

1 Star • Modern Cuisine, French. A modern, stylish vibe, depicted by high-quality fixtures and fittings and a profusion of wood and stone, sets the Alpine scene. The quality of the ingredients is equally superlative and chef Franck Reynaud reverently respects the seasons. His classical recipes with a modern twist are rolled out in a discovery menu of 5 to 8 courses and served by a polished front-of-house team. Enticing list of Valais wines. Treat yourself to a night (or two) in the Hostellerie du Pas de l’Ours, as stylish and cosy as the restaurant.

1 Star • Modern French, Farm to table. Feel like a breath of fresh air and getting out of the town centre? This Cottage by Serge Labrosse (who also gives cookery lessons in Geneva) is just the ticket. An elegant, contemporary vibe sets the scene for artfully presented dishes based on painstakingly selected ingredients by a chef who has knocked around a bit…, without forgetting the pretty terrace in fine weather and very convenient private car park. Whether you prefer traditional fare or more modern creations, there is something for everyone.

1 Star • Modern Cuisine, Alpine. In the time-honoured Krone, your dedicated hosts – the well-travelled James Baron (previously chef at the MICHELIN-starred Amber in Hong Kong) and his charming wife Natacha – have honed an interesting concept, which has the kitchen produce precise, pared-back dishes made with top-notch ingredients that reflect the restaurant's ties to the region. In addition to the four-, six- or nine-course tasting menu, there is a seasonal à la carte selection. The space is also extremely inviting: Entirely done out in Swiss stone pine, the compact dining space brims with atmosphere, further fuelled by the presence of the attentive staff. An interesting touch: The cutlery is made by a local blacksmith. Modern Alpine-style guestrooms are available for overnight stays.

1 Star • French, Mediterranean Cuisine. In the centre of the peaceful village of Ballaigues, near the French-Swiss border, this restaurant is housed in a magnificent edifice, dripping in history. At the helm are two virtuoso French chefs, David Sauvignet and Damien Lanza, who share a passion for good food. Their ambitious take on seasonal Gallic fare is delicate, strewn with subtle Mediterranean influences and crafted with outstanding, mostly local produce. Examples: Mieral pigeon, crispy potato pavé, confit of shallots and green peas; fillets of John Dory, sorrel-laced concentrate of tomato, fried artichokes. Meals are served in a swish interior or on the inviting terrace by a professional yet unstarched front-of-house team. Elegant rooms for overnight stays and a bargain-priced lunchtime menu.

1 Star • Mediterranean Cuisine, French Contemporary. Established in the former Eaux-Vives railway station, this venue is much more than a restaurant – it’s an experience! Chef Andrés Arocena deploys his talent to enhance daring recipes, like socarrat of Mieral pigeon, jazzed up with hoisin-laced aioli sauce, or Motril quisquillas paired with blue caviar and a delicate tomato water. This banquet is served in a warm, vibrant, welcoming vibe that is enthusiastically orchestrated by Camille Grange. La Micheline refers to the first train from Annemasse to Eaux-Vives – equipped with Michelin tyres. A culinary adventure that is well worth the detour.

1 Star • Contemporary, International. Located on the first floor of the Hotel Storchen, La Rôtisserie is every bit as tastefully decorated as the establishment that houses it – which was first mentioned in the 14C. It has a beautiful dining room with high ceilings, large arched windows and elegant, high-quality furnishings – this is a traditional yet contemporary affair. In the kitchen, the chefs work with precision and great skill to produce their own modern, international take on classic cuisine. In fine weather, be sure to head out onto the fantastic terrace – from this wonderful old-town location you can take in views of the Limmat River and the historical buildings laid out on the other side of the water. Fancy a special experience? Then book the Chef's Table in the centre of the kitchen! Brunch is served on Sundays.

1 Star • Contemporary, Mediterranean Cuisine. This smart chalet overlooking Verbier serves tasty, inventive Italian cuisine in the cosy interior of an elegant hotel. The dishes win diners over with their precision and creativity, with the quality of the ingredients and the spot-on marriages of flavours. Opt for the superb wine pairings suggested to enhance the set menu. The experience is topped off by attentive service and a superb view.

1 Star • Modern French, Classic Cuisine. Lausanne's EHL Hospitality Business School can be proud of this top-notch restaurant. A crack team of chefs (several Meilleurs Ouvriers de France are on the teaching faculty) work with the students to orchestrate a series of dishes that abound with coherent flavours, bringing their classroom learnings to the table! The dishes, which are perfectly poised between classic and modern, demonstrate a mastery of technical skill. From start to finish, each bite is bliss, and the setting also enhances the experience: the bright interior has a superb view of the surrounding mountains. Hats off!

1 Star • Seafood, French. Judging by the fresh fish on the menu, you could be forgiven for thinking that this restaurant is on the doorstep of the Brittany coast. For almost 30 years, the Bessire couple has been shining the spotlight on fish and seafood delivered direct from Roscoff and Audierne fish markets, together with scallops fished by divers from the Norwegian Sea. This star-ranked, high-flying gourmet adventure has been going strong for 26 years! First-class ingredients, flawless craftsmanship, generous helpings and tasteful plating – served alfresco in fine weather. For an ultimate cosy experience, book the table d’hôtes for five and eat in the kitchen!

1 Star • Classic Cuisine, Modern Cuisine. Melanie and Denis Schmitt fulfilled their dream of owning their own restaurant when they opened Le Murenberg over 10 years ago. As a pastry chef, she takes care of desserts but is also the charming head of service. Donning his apron in the kitchen is Denis Schmitt, who, hailing from Alsace, feels a connection to French cuisine – we recommend the "Breton Weeks" held in October, for example. His modern-inspired classic dishes are as much about the excellent craftsmanship as they are about the high-quality produce. Feel free to steal a glance into the kitchen. Incidentally, the chef comes from a family of winemakers, so you can look forward to a fine selection of wines – the half bottles are a good option. The wallet-friendly lunch menu is also very popular. You can't beat sitting on the elegant terrace.

1 Star • Modern Cuisine, Regional Cuisine. In a tastefully restored house in the village, Helena Collaud and Joeffrey Fraiche extend a big-hearted welcome. Two large colourful canvases set the tone in the smart, modern interior. The polished score highlights regional, but not only, produce. Enticing snacks, house-made bread and succulent combinations of ingredients: runner beans with Colonnata bacon, courgette flowers stuffed with fresh cream cheese and redcurrants; veal, carrots and apricots… At lunchtime, choose between a set menu or à la carte lineup; in the evenings a set several-course menu only. Fine selection of Swiss tipples and splendid cheese trolley.

1 Star • French Contemporary, Creative. After years of acclaim and success as owner and head chef, Pierrot Ayer has stepped down from the management of this hotspot of fine dining in Fribourg. Le Pérolles is now in the capable hands of his son, Julien Ayer, manager and sommelier, and head chef Victor Moriez, who boasts stints at the Hôtel de Ville in Crissier and the Valrose in Rougemont. The culinary score unveils classical and modern influences, the stylish interior bears the hallmark of Mario Botta and the service is slick and seamless. For a ‘simpler’ experience, head upstairs to the bistro-cum-grocery store, le Petit Pérolles, and dig into fresh regional produce in a more casual vibe.

1 Star • Modern French, Seasonal Cuisine. A semi-circular façade of bay windows commands a panoramic view of the Swiss Alps that will take your breath away. The delicate, high-flying repertory merges top-drawer Swiss produce, including delicacies from the bountiful local countryside, with pedigree Gallic recipes that have been treated to an international spin (Simmental veal, Belgian endive, miso, ponzu, kumquat). At the helm, chef Yannick Crepaux (who trained with Guy Martin and Christian Constant) continues to uphold the house philosophy, to the delight of the regulars! From Wednesday to Sunday, you can expect polished fine dining in the evenings, while the focus is more bistronomic at lunchtime and on Monday and Tuesday evenings. The terrace draws diners likes bees to honey in fine weather, while an open fire burns brightly in the lounge-bar to take the chill off winter evenings. Slick, professional service and a stupendous choice of fine wines by the glass.

1 Star • Creative, Modern Cuisine. The small fine dining establishment of Les Montagnards Hotel commands a jaw-dropping view over the Moléson and the Château de Gruyères. This contributes to the pleasant atmosphere, as does the tasteful, clear design – a wonderful setting for culinary enjoyment. Slick service and insightful wine tips. Guestrooms are available for those interested in hiking around the glorious countryside.

1 Star • Mediterranean Cuisine, Seasonal Cuisine. An address at the pinnacle of Ticino’s fine dining, situated within the Castello del Sole hotel (in a tranquil and secluded location): gourmets and refined food lovers – this is your restaurant! With seasonal ingredients – many sourced from the estate itself – the cuisine of Mattias Roock and Leopold Ott offers a successful blend of local inspirations and Mediterranean touches, while fundamentally remaining rooted in the classics, whether you opt for à la carte or one of the two tempting tasting menus. The inspectors’ notes also emphasize the peacefulness of the setting (it is particularly enjoyable to sit out on the lovely terrace, when the weather allows) and the extensive wine selection curated by sommelier Sergio Bassi. Excellent service.

1 Star • Mediterranean Cuisine, Seasonal Cuisine. A focus on sustainability is much more than a simple slogan at this restaurant housed in a historic palazzo in the old town. Since 1998 here, the owner-chef works with excellent local suppliers in order to provide the best possible experience for his guests, talking them through each dish and the provenance of its top-quality ingredients. There’s nothing mysterious about the process, which results in healthy Mediterranean cuisine with a combination of French and regional influences, and where the menu changes at the beginning of each season and the tasting menu every month. Dishes here are carefully presented, with meticulous attention to detail and a perfect combination of colours. An interesting selection of renowned wines adds to its appeal, including an excellent choice of local and international labels. A simpler business menu is available at lunchtime, when dishes are announced at your table. A stronghold of fine Ticino cuisine! The restaurant has recently installed a recharging point for electric cars.

1 Star (Green Star) • Contemporary, Classic Cuisine. This place ticks all the boxes! In a central location right by Lake Lucerne, on the first floor of the Culture and Congress Centre, it commands fantastic views of the lake and the city. It boasts a stylish and chic interior. Furthermore, the large, friendly team provides proficient service. And then there's the food: By enlisting Maximilian Huber, previously chef at Munich's mural farmhouse, they have brought in a master at elevating regional cuisine with delicate precision. Proximity to producers and the quality of the ingredients play an important role. The precise technique and balance of flavours are just as impressive – from striking contrasts, as in "carrot, kimchi, sea buckthorn, buckwheat", to delicate and full-bodied combinations, as in "Brüggli salmon trout, mountain meadow hay, fennel, elderflower". In the evening, there is a choice of two three- to six-course set menus, one of which is vegetarian. At lunchtime, an inexpensive set menu and a small à la carte selection are available. Another highlight is the "Konzert-Menü", served here at the Lucerne Culture and Congress Centre before performances.

1 Star • Mediterranean Cuisine, Seasonal Cuisine. You can sense the dedication of hosts Rita and Domenico Miggiano-Köferli, who, since 2000, have been running this lovely inn that is steeped in history. As well as having tasteful, individually decorated guestrooms and Gaststube (their everyday restaurant), Löwen is home to Apriori, a fine dining restaurant that has held a MICHELIN star since 2018. The setting is modern and elegant, with warm tones and elegant design details shaping a refined interior. The small private dining area, with just five tables, offers a wonderfully intimate atmosphere. Chef-patron Domenico Miggiano puts his heart and soul into his cooking. His culinary style is a modern take on classic cuisine, with Mediterranean accents. In the evening, they serve the "Signature" set menu, comprising four, five or six courses and with an optional cheese course. At lunchtime, in addition to an appealing "business lunch", a wide à la carte selection is also available. The impressive wine list featuring approximately 350 labels provides a brief description of each winery. The charming proprietress is a trained sommelier and her recommendations are excellent.

1 Star • Creative, Innovative. Chef Robert Steuri heads up the kitchen of this lovely restaurant at a remove from the city centre. In the evening, he and his dedicated team showcase precise craftsmanship and top-notch ingredients in two five- or seven-course set menus, one of which is vegan. A marriage of elegance and bold flavours, the dishes are carefully composed and thoughtfully balanced – intricate without ever feeling overworked. A fine example is the duck with red cabbage, chestnut and orange. At lunchtime, the set menu is shorter, comprising three or four courses. Diners enjoy professional and well-attuned service in an attractive setting: the charming features of the old building, such as high ceilings with decorative mouldings and wood panelling, are seamlessly integrated into its sleek and elegant modern design.

1 Star • Italian, Fusion. Even after META moved to Piazza Riforma in the heart of the city, a visit here is still highly recommended. The entrance is somewhat hidden, with a small staircase leading up to the second floor. The design is chic and elegant, and classic Italian cuisine full of energy, soul and flavour is served at beautiful marble tables. Here and there, Asian accents are also incorporated. There is a set menu as well as à la carte dishes. You will be looked after attentively and professionally. Tip: they offer an impressive selection of champagnes.

1 Star • Japanese. This restaurant with a counter-dining concept brings a slice of Japan to the exclusive Mandarin Oriental, with its pared-back Far Eastern decor and an eight-course traditional Japanese omakase menu served to all diners at the same time. From your comfortable seat at the counter, you can watch, for example, as various nigiri are prepared before your eyes. The accompanying sake pairing is particularly enticing. And don't hesitate to ask any burning questions you may have – the chef and the competent front-of-house team will gladly provide answers and do their best to make your evening enjoyable. N.B. There are a maximum of eight places available, so booking is essential! The Casino-Palace Parkhaus next door is ideal if you are driving.

1 Star • Contemporary, Classic Cuisine. What a lovely spot! This attractive building may be a bit out of the way, but it's worth the journey, especially in summer if you can secure a table on the wonderful garden terrace! But the elegant interior is just as inviting. Whichever space you plump for, you will be treated to courteous service – Bernadette Lisibach, the extremely friendly owner, also makes frequent appearances at the tables. She really puts her heart and soul into running this place, favouring honest cooking over unnecessary fanfare, yet delivering dishes full of flavour, character and carefully chosen ingredients. The cuisine leans towards the classical. In addition to the set menus – one of which is vegetarian – there is an appealing à la carte selection featuring house favourites such as "Lisi's meatloaf" served with rosemary roasted potatoes, or pan-fried double veal chop from Eastern Switzerland with cognac sauce, house-made taglierini and vegetables (for two people). A good wine list and a fine selection of cheeses round off the experience. Handy for motorists: You can park 50m from the building.

1 Star • Vegetarian, Sharing. The lively atmosphere here is reminiscent of a modern gastropub. Thanks to its really friendly, down-to-earth service and relaxed setting, this place is ideal for lunch with friends or an enjoyable dinner. Under the guidance of Fabian Fuchs, vegetarian dishes – sometimes even vegan – are prepared in the open kitchen. The dining experience is centred on sharing – three to four dishes from the seasonal menu per person is about right. The flavoursome dishes are made with carefully selected vegetables, such as aubergine with miso, wasabi sesame and cashew, or Pizokel (buckwheat dumplings), Périgord truffle, savoy cabbage and Belper Knolle cheese. If you can't make up your mind, opt for the "Tavolata" surprise menu in the evening. You can pair your meal with organic wines or alcohol-free options such as kombucha. At lunchtime, alongside an à la carte selection, there is the appealing two-course "business lunch" deal. In summer, head for the outdoor tables on the pretty little square.

1 Star • Modern Cuisine, Scandinavian. Opposite the townhall of a picture postcard village set amidst vineyards, this small inn, which sports an uncluttered Scandinavian vibe, offers seafood- and veggie-centric cuisine. Philippe Deslarzes signs a crisp, modern score, in a bid to showcase the ingredients’ natural essence: Danish langoustines, Vadouvan bisque and red and white beetroot; Scandinavian cod, endives and cloves. Artistic plating, hearty flavours, stylish tableware and flawless service, without forgetting the sommelier’s insightful tips. The chef’s other establishment, the Njørd Café, aims for a more bistronomic slant.

1 Star • Italian Contemporary, Modern Cuisine. Italian fine dining is the order of the day in the restaurant of the stylish Mandarin Oriental Savoy, a hotel dating back to 1838. The restaurant is accessible via a separate entrance on Waaggasse. The interior is refined and elegant, the Italian cuisine of Dario Moresco creative and modern – the dishes often play with bold contrasts, yet remain beautifully balanced. Executed with subtle finesse and a memorable flavour profile, a standout is the gossamer-thin, delicate nettle tagliolini, nicely al dente and served with buttermilk sauce, segments of a remarkably aromatic poached oyster and a savoury, briny sea fennel pesto. In the evening, diners can choose between two tasting menus: one highlighting seasonal ingredients, the other showcasing the chef's signature classics. The cheese selection, presented on a classic trolley, is a highlight. Tip: In summer, a detour to the rooftop terrace for an aperitif is well worth it. At lunchtime, the "business lunch" also draws a crowd. The culinary patron is Antonio Guida of the two-MICHELIN-starred Seta by Antonio Guida in Milan.

1 Star • Mediterranean Cuisine, Seasonal Cuisine. In a quiet residential area, charm and refinement are the hallmarks of this modern osteria, skillfully and warmly managed by a young couple who offer delicious dishes with modern and creative flair. The large fireplace is the guardian spirit of the restaurant, but in summer, service also moves out to the flower-filled garden, which, like the dining room, features works of art. There is an interesting selection of Ticino wines! The surprise menu “Lascio a voi” (“I leave it up to you”) is available – any food intolerances, as well as vegetarian or vegan preferences, should be communicated in advance.

1 Star • Italian Contemporary, Seasonal Cuisine. Just above Mendrisio, this charming little village, complete with a historic center and church, offers both visitors and locals a beautiful Lombard-style farmhouse, where the refined restaurant serves modern Italian cuisine with regional influences, as well as a variety of caviar selections and excellent vegetables (the pigeon with carrots is a must-have). The wine list benefits from its own cellar, featuring regional labels and Champagne.

1 Star (Green Star) • Vegetarian, Creative. The beautiful grounds of Schloss Schauenstein are home to OZ, another of Andreas Caminada's restaurants. The name is derived from the Romansh word for "today", a nod to the contemporary cuisine served here, which is exclusively vegetarian. Seasonal produce arrives fresh from the estate's own permaculture garden or from long-standing partners, and preserves ensure variety on the plate during the winter months. You certainly won’t miss meat, given the diverse and harmoniously composed flavours showcased by chef Simeon Nikolov in his creative nine-course menu. The Chawanmushi variation is a highlight – based on a clear Jerusalem artichoke broth, it features a topping of crunchy roasted Jerusalem artichoke brunoise, a poached quail egg and finely grated Perigord truffle. From seats at the U-shaped counter, diners can see the chefs at work – and even strike up a conversation. A donation of two Swiss Francs, which goes to supporting young culinary talents, is included in the price of each set menu.

1 Star • Modern French, Creative. This establishment has been run by the Fuchs family for 40 years, and these days, it is Rolf and Manuela Fuchs who are in charge. The modern, elegant restaurant atop Hartlisberg boasts not only a chic atmosphere but also a truly magnificent view of Thun and the mountains – the terrace is wonderful! The chef-patron's cuisine is no less of a draw. It is modern and clearly structured, yet classical in its foundations, making for bold and expressive dishes that are pared back to the essentials and packed with vibrant flavours. The four- or five-course set menu can be extended by up to two "surprise" courses on request. When it comes to the selection of ingredients, the approach is very much regional and local. The wine selection is also a plus, with recommendations provided by the friendly and knowledgeable waitstaff.

1 Star (Green Star) • Regional Cuisine, Swiss. In his kitchen in the restaurant of the time-honoured Victoria Jungfrau Grand Hotel, Stefan Beer uses only ingredients sourced within a 50km radius (the clue is in the name!). There are two set menus – conventional and vegan – plus a "Sommelier Menu" with wines from the surrounding area. Diners are talked through the pleasingly uncomplicated dishes – sometimes by the chef himself. Produce that they harvest themselves is used alongside local shrimps and caviar from the region. The high standards of quality are also reflected in the tasteful, upscale interior decor. Friendly service from the knowledgeable team adds the finishing touch.

1 Star (Green Star) • Creative, Swiss. A great place to experience nature untamed – in a sensational location at an altitude of 1 550m! Under the direction of Benedikt Voss, the cuisine is well devised and very technically sophisticated; refined yet brimming with ideas, it steers well clear of gimmicks and ostentation. Only high-quality, mostly organic produce from Switzerland is used, as well as over 400 different herbs from their own garden. Opt for the alcohol-free drink pairings, which include house-made lemonades. Why not book one of the simple but well-kept guestrooms at the Kräuter Hotel Edelweiss, in which the restaurant is located? To get here from Vitznau, take the Rigi-Bahn railway, which stops just outside the building (station: Staffelhöhe).

1 Star • French Contemporary, Seasonal Cuisine. In the centre of the village, near the bell tower, this quintessential rural establishment celebrates tradition quietly and simply. Beneath the vaulted ceiling of the dining room (refreshingly cool in summertime), you will taste a seasonal Gallic lineup with a choice of menus and courses. Grégory Halgand conjures up creative dishes such as asparagus, grapefruit and pistachio or Brittany lobster, red beetroot, blackberries and fish bisque. The desserts are the work of Audrey Feutren-Halgand, who also respects the seasons, with delicacies such as a medley of apricots (stewed, jellied and grilled), flanked by a frothy coconut mousse. Audrey is also responsible for the house-made bread. Artwork (paintings and sculptures) graces the interior, and there is a pleasant outdoor patio for a final alfresco flourish. The ‘café’ section offers a brasserie-style menu and a more casual vibe and there is a cosy lounge with a fine selection of cigars.

1 Star • Classic French, Regional Cuisine. In the heart of Yverdon-les-Bains, the GERBER WYSS establishment is a fine dining eatery, a bakery-chocolaterie and a tearoom. The former’s distinctive style is founded on cryoconcentration, fermentation, fresh herbs and vegetables, in a bid to enhance Swiss produce. This virtuoso, veggie-centric technique is packed in emotion, precision and visual appeal. The eight-course Signature Menu immerses you in this universe with dishes such as poultry oyster meat, fermented shiitake water and Suchy hazelnuts. The terrace is perfect for an aperitif before dinner or snacks. A warm interior and stylish, slick service.

1 Star • Seasonal Cuisine. If you're not careful, you might end up walking right past the narrow façade of this mid-terrace restaurant. This charming, lively little establishment is right at home here in Basel's St Johanns-Vorstadt district. Both the slick interior and chef-patron Matthieu Judenne's seasonally inspired cuisine are modern, but for all their creativity they remain pleasingly accessible and ingredient-driven. The focus is undisputedly on flavour – soul food rather than frills is the order of the day here. This ethos is evident in dishes such as "poached egg, pea tartare, tarragon foam" and "octopus, Kalamata olives, chorizo, haricot beans, fish reduction". There is a four- or six-course surprise menu. In addition to the wine pairings, the alcohol-free alternative can also be recommended. From some tables, you can steal glimpses into the kitchen. In summer, tables are set up on the pavement outside, overlooking the tram line.

1 Star • Modern Cuisine. Following its relocation within Lenzburg, Rosmarin entices diners with a cool concept: The modern setting allows for up to 12 guests to sit at a counter right by the open kitchen, where chef-patron Philipp Audolensky prepares a creative surprise menu comprising five to seven courses (vegetarian or vegan options are available by prior arrangement). Appetisers and pastries are prepared by Céline Huber. The tartare of premium Bremgarten salmon trout, enhanced with finely chopped kimchi for juiciness and a gentle spicy kick, and finished with a delicate, intensely aromatic chive mayonnaise, is a fine example of how the bold flavours of exceptional ingredients are put centre stage. The restaurant celebrates the region and is committed to sustainability. The chef himself serves the food and recommends the perfect wine pairings, which adds a charming personal touch to your dining experience. Water, soft drinks and coffee are included in the price. The old vaulted cellar has been beautifully restored to accommodate groups. Tip for motorists: Sandweg multi-storey car park.

1 Star • Classic Cuisine, Modern Cuisine. A real institution in the canton of St Gallen. Since 1974, the Kalberer family name has been synonymous with exquisite fine dining. Son Roger has taken the reins and runs the kitchen in the same vein as his predecessors. The kitchen team showcase their ambition with a three- to seven-course set menu featuring dishes such as hand-dived scallop, kohlrabi and ceviche broth. There are also tempting à la carte options such as the pleasingly down-to-earth Hereford beef fillet strips with mustard cream sauce. Dishes brimming with robust flavours are complemented by a fabulous wine list including a decent selection of Swiss wines and an abundance of French labels. Adept service comes courtesy of a cordial front-of-house team. The cosy, refined interior also hits the right notes, with the small Nidbergstube doing full justice to the historical setting of this elegant patrician house dating from 1811. Fun fact: the restaurant is named after the Nidberg, a hill in the village, where wine has been grown since the 15C.

1 Star • Modern Cuisine, International. The fantastic view of Lake Lucerne alone makes it worthwhile coming here, and it's especially enjoyable from the wonderful terrace! But, thanks to the floor-to-ceiling windows, you don't have to miss out on the view if you sit inside the modern and elegant restaurant either. Meanwhile, Fabian Inderbitzin's cuisine is no less sought after. In the evening, two set menus, each with a vegetarian counterpart, are created from outstanding produce. The clear structure of the dishes is pleasing. At lunchtime, the "Gourmet Lunch" set menu and a few classics à la carte form a smaller but equally sophisticated selection. The service is professional, friendly and attentive. Good to know: there are five spaces at the jetty reserved for customers of the establishment.

1 Star • Contemporary, Mediterranean Cuisine. You may be surprised to discover such a fine place in a business park, but you will immediately be transported to the Mediterranean. You can enjoy an aperitif in the relaxed lounge looking out over the pretty garden. Martin Benninger cooks up classic cuisine with a Mediterranean twist. Stripping a dish down to its essence does not mean sacrificing depth of flavour – take, for instance, the carpaccio of just-caught scampi paired with a delicately tangy champagne butter, shavings of raw mushroom and fresh chives. The interior is modern and elegant – in summer, with its glass front open, the conservatory almost feels like a terrace. The attentive and experienced front-of-house team also provide excellent wine recommendations, and the digital wine list is really well curated. Al Covo is a charming alternative – for pizza, pasta etc (Fri-Sun evenings).

1 Star • Asian Contemporary. In the centre of Zurich, right next to the Münsterhof square, this compact restaurant is tucked away in a side street. The concept is "counter dining": guests take their seats at the counter for an eight-course set menu that takes its cue from the seasons and is made from excellent ingredients. The cuisine is Asian, with an emphasis on seafood. Shining examples of dishes include "golden garlic oyster royale – hint of chilli", "langoustine broth with corn harmony" and Peking duck. A choice of sake, wine or alcohol-free beverages complements the food. Hostess Lin Wang is always on hand and will gladly explain the dishes and ingredients. The set menu is available Wed-Mon in two sittings. Important: Be sure to book, as they can only accommodate eight diners! Given the location near the River Limmat, it would be a shame to miss the opportunity to take a stroll while you are here.

1 Star • Classic Cuisine, Seasonal Cuisine. The journey to this idyllic little hamlet is well worth it, for Gregor Smolinsky has a special talent: his ability to strip things down to the bare essentials. The focus is squarely on the produce. His style of cooking is classic and clear-cut; nothing distracts from the superior quality of the ingredients. Take, for example, the thick and fleshy freshly caught John Dory, served with a grainy mustard sauce and Catalogna. Only a few components are used, and they are always brimming with intense flavours. Tip: Try the brasato ravioli or soufflé – they have almost cult status! It's no wonder that the cosy restaurant in this charming historical farmhouse is often fully booked. The terrace, shaded by plane trees, affords lovely views of the surrounding countryside. The service is incredibly friendly – almost as if you are part of the family. Practical for motorists: there are plenty of parking spaces.

1 Star • Creative. The restaurant run by brothers Benjamin and David Geisser is a really chic spot with its impressive architecture over two storeys and imposing bar that immediately draws the eye. The upscale design featuring warm wood finishings, elegant gold accents and sophisticated dark tones is in keeping with the calibre of the dedicated front-of-house team and the ambitious, refined food. The cuisine does not confine itself to any one style: this is cooking inspired by the region but also with a cosmopolitan outlook. Creativity, exquisite ingredients, and a bold culinary style go hand in hand with precise craftsmanship on a par with the visually appealing plating. There is a fixed menu comprising three to five courses punctuated by little extras. Each menu revolves around a given theme. The elaborately and delicately prepared dishes are on point – think fresh, glazed Carabinero prawns accompanied by tender clams, thinly sliced black olives and small red and green basil leaves, as well as an incredibly rich reduced bisque packed with flavour. Beyond the nicely curated international wine list, the fantastic creative cocktail pairings are also to be recommended; made from house-made essences, they also come in alcohol-free versions – staff will be happy to advise you.

1 Star • Contemporary, International. What a wonderful, endearing place! This charming 19C farmhouse is a true idyll that is perfectly at home in this rural village location – it's well worth the trip out here! The cosy interior and pergola simply make you feel right at home: comfortable, yet stylish and elegant, lovingly decorated with attention to detail. The absolute highlight in summer is the fantastic terrace surrounded by old trees and a view of the countryside! Kurt Mösching's kitchen delivers modernised classics – these are dishes that are sophisticated in terms of flavours and technique and revolve around the excellent ingredients that go into them. Diners can opt for a six- or seven-course seasonal set menu or dishes à la carte. There is also a set menu at lunchtime. Iris Mösching is an ever-present and extremely charming hostess. The well-curated wine list boasts around 600 labels, including a fine selection from Switzerland and France. Good to know: Alternatively, in the rustic-style Gaststube you can order from the excellent bistro menu.

1 Star • French, International. As well as the prospect of the magnificent view of Rigi, Pilatus, Lake Lucerne and Bürgenstock, here you can look forward to Luca Haase's creative set menu, served in the evening. The chef, who previously worked under Peter Knogl at Basel's Trois Rois, cooks up modern French cuisine with Japanese and Mediterranean influences, using excellent ingredients. Choose between the omnivore version of the set menu ("Land and Water") and the vegetarian "Field and Garden", each comprising three to five courses. Charming and expert service is provided by a front-of-house team headed up by restaurant manager Jessica Meylan. Given the magnificent location, the panoramic terrace is of course the place to be – but floor-to-ceiling windows mean that you can also enjoy the view from inside. The restaurant is part of the small hotel of the same name, which also has a children's playground and a mini golf course. Tip: From April to November, you can take the listed Sonnenbergbahn railway from Kriens directly to the restaurant.

1 Star • Classic Cuisine, Fusion. Located in the sleepy town of Wangen, this pretty inn successfully combines the old and the new. A dedicated couple have been plying their trade here since 2005 – Matthias Brunner is in charge of the kitchen, while Bettina Brunner-Schill oversees the friendly front-of-house team. The cuisine has classical leanings with modern influences. Diners can choose between a seasonal and a vegetarian set menu (each with up to seven courses, featuring dishes such as "kingfish, pumpkin cannelloni, lemongrass" or "radish and tonburi ravioli, calamansi"), as well as a smaller "classics" menu. The wine pairings are well chosen. Speaking of wine: on your way into the restaurant, you can admire the impressive wine cellar through a glass floor. The lovely interior boasts an attractive 16C barrel-vaulted ceiling; in winter, an open fireplace enhances the warm and welcoming atmosphere. At lunchtime there is also a reasonably priced set menu. Serving traditional cuisine, the cosy, rustic-style Gaststube is a nice alternative to Badstube. Gasthof Sternen has comfortable guestrooms.

1 Star • French Contemporary. In a premium location on the heights of Montreux, the restaurant of the Glion Institute of Higher Education commands a fantastic view of Lake Geneva and the mountains. The interior is elegant and modern and the service warm and professional. The legible, unpretentious cuisine of Stéphane Décotterd shines the spotlight on Swiss produce (fish from the lake, regional cheese). The chef regales us with wholesome dishes such as free-range poultry from Gruyère cooked in hay, but his star dish is Dry Aged duck reared in Walzenhausen, roasted whole in wine vinegar (order in advance). Business lunch menu available in addition to the à la carte offering.

1 Star • Classic French. Since 2007, Maryline and Loïc Nozahic have been at the helm of this establishment in the upper reaches of Lake Neuchâtel, just a stone’s throw from Yverdon-les-Bains. A striking modern building with a flower-decked terrace and the Jura mountains on the horizon set the scene for a deftly crafted classical Gallic repertory, sprinkled with up-to-the-minute notes. Their four-course signature menu stars spot-on, legible cuisine made with premium produce: langoustine cooked at 62°C, serac cheese in bergamot-laced shortcrust pastry, salsa of line-caught hake, loin of veal stuffed with olives, upside-down aubergines. Well curated list of regional tipples. Painstaking dedication and lashings of enthusiasm depict the seasoned duet at its helm, whose repertory is made with sincere affection and a warm heart.

1 Star • Mediterranean Cuisine. Steeped in tradition, Talvo has entered a new era. After a good innings at this enchanting Engadine farmhouse, which dates from 1658, Martin Dalsass has passed the torch to his long-standing colleagues: Kevin Fernandez now runs the kitchen and Lisa Carlevero presides front of house. In his Mediterranean creations, the chef – of Spanish descent – maintains the pure essence of his mentor's cuisine while subtly incorporating his own signature style. The quality of the ingredients is second to none. Diners can look forward to cordial and professional service in an elegant, cosy setting. Some of the tables are up on a mezzanine – for a romantic dinner, there are two tables for two on the secluded "Balkönli".

1 Star • Modern Cuisine, Seasonal Cuisine. Johanna Hagen and Christopher Knippschild are your congenial hosts here – she is an attentive maître d' with an easy charm; the chef, who has experience at some top-flight establishments (including Gustav and mesa in Zurich and Maaemo in Oslo) under his belt, cooks up modern, seasonal cuisine. Changing on a monthly basis, the set menu comes in seven, six or five courses and features dishes such as yellowtail mackerel with celery, ponzu, wasabi and caviar, and saddle of lamb with morels, peas and bitter lettuce. Wine pairings are also available. The atmosphere is welcoming, reminiscent of a private living room combined with a loft aesthetic, accented by a touch of modern industrial design. With advanced reservations, diners can score a seat at the kitchen counter and watch the culinary artistry unfold before them. The restaurant is located on the second floor of the Attika company building in a business park. N.B. Seating is limited, so be sure to book!

1 Star • Japanese Contemporary, Fusion. For a chance to savour terrific Japanese cuisine high up in a stunning Alpine setting, head to this restaurant, located 2 344m above sea level, and preferably bag a table on the wonderful terrace set against this grandiose mountain backdrop! Working in tandem, twin brothers Dominik Sato and Fabio Toffolon create classic Japanese cuisine with subtle European influences. Opt for the "Omakase Kaiseki Menu" (vegetarian version possible), "Shidashi Bento" or their wonderful selection of sushi, sashimi – and N25 caviar. A children's menu is also available. Smooth service is provided by a friendly and attentive team armed with expert wine and sake recommendations – the range here is excellent. The interior is minimalist yet inviting, and the open kitchen draws the eye. You can reach the restaurant on the Gütsch Express (from the lower terminal at Andermatt railway station).

1 Star • Italian Contemporary, Modern Cuisine. At this restaurant, Diego Della Schiava creates beautifully presented cuisine that is truly a feast for the eyes! This chef’s philosophy focuses on seasonal ingredients, which he transforms into Mediterranean and Swiss dishes with an equal emphasis on meat and fish, including highlights such as the delicious scallop tartare with sesame oil, nasturtiums and porcini mushroom puff. In fine weather, we recommend booking a table on the spacious terrace to enjoy its stunning views of Lugano and the lake.

1 Star • Tuscan. In the heart of Eaux-Vives, Tosca is the epitome of Tuscan elegance. Chef Ivan Baretti, born and bred in Florence, who trained at Arpège in Paris, works only with top-notch Italian ingredients, to which he adds a subtle contemporary edge. The stylish interior mingles frescoes, antique books and velvet upholstered armchairs, while the food sings a finely tuned ode to the Mediterranean. The high-flying culinary cast stars slow roasted pork or a medley on a clementine theme that showcase the chef’s consummate mastery and attention to detail. The perfect place for lovers of cucina italiana, with the added bonus of a knock-out selection of Tuscan wines and slick service.

1 Star • French Contemporary. Since chef-patron Arno Sgier took over the reins in 1993, this restaurant in the little town of Trimbach has developed into a real culinary gem. Traube is a lovely place to be, with its chic and modern interior done out with premium furnishings, and its well-trained front-of-house team attending to your every need. Then there is Arno Sgier's technically ambitious cuisine. His classic yet really modern style is evident in, for example, the delicately acidic Lostallo salmon marinated in buttermilk and chive oil, served with textures of cucumber and quinoa crisps. The classics, too, are given a modern twist. Those who like a glass or two of good wine as part of a first-class meal are in for a treat, because the wine list really does have many treasures in store, especially in the bottles section. In the evening, you can choose between the "Traube" set menu and a set menu of starters; there is a three-course set menu at lunchtime.

1 Star • Mediterranean Cuisine, Classic Cuisine. This quintessential Appenzell building looks inviting from the outside, and the interior is equally stylish. Come and savour Silvia Manser's cuisine, which is based on carefully selected ingredients, in a pleasingly simple yet upscale setting. In her four- to seven-course menu – available in both vegetarian and non-vegetarian versions – she brings together modern interpretations of classic cuisine with Mediterranean influences and occasionally incorporates Middle Eastern and Asian accents. Her talent for combining boldness with finesse is evident in dishes such as "tuna tataki, mango, onion, coriander", "leek 'carbonara', cured egg yolk, shiitake", or "Appenzell lamb, falafel, chickpeas, courgette". Silvia Manser runs the restaurant with her husband Thomas – the two form a perfectly attuned team. She is at the helm in the kitchen; he oversees the service with warmth and expertise, guiding diners through an excellent wine list devoted to Switzerland, France and Italy, including a fine range of vintages.

1 Star • Chinese. This authentic and sophisticated dining experience is the brainchild of Frank Xu, the descendant of a Shenzhen cooking dynasty. Some of his signature creations include dim sum of foie gras, fillet of seabass in ginger, Peking-style duck (served in two courses), or shrimps in a balanced blend of breadcrumbs, garlic and chili peppers. The “Diamond” menu for two, which includes duck, is highly recommended. The red, black and gold colour scheme mingles exoticism and elegance, while the floor-to-ceiling windows lead onto a spacious terrace that is bliss in summertime, and which overlooks a swimming pool and a lake. The well-curated wine cellar shines the spotlight on Swiss wines and outstanding wineries, further enhancing the experience. Attentive service, an understated glamorous interior and a high-flying score set the scene.

1 Star • Modern Cuisine, Creative. "Dining at a friend's place" sums the vibe up nicely, and the unique location, for starters, is part of that: The relatively small restaurant is in an apartment on the third floor of a residential and restaurant block. The upscale interior has a modern-minimalist aesthetic feel – art on the walls and a stylish fireplace enhance the visual appeal. The pleasingly intimate feel results not least from the central open kitchen, which means you're right there in the thick of things! Diners are in good hands with chef Christoph Oliver Aebersold and restaurant manager Agron Tunprenkaj – two consummate professionals who provide high-calibre, cordial service in their respective domains. The contemporary and creative cooking homes in on top-notch ingredients. Opt for a five- or seven-course set menu, which showcases dishes such as "Beef, Radish, Mustard" or "Salmon, Cauliflower, Vin Jaune". With his harmonious wine recommendations, Agron Tunprenkaj proves himself to be an accomplished sommelier, too. Tip: Enjoy an aperitif on the beautiful balcony terrace with views of the Pilatus and Stanserhorn mountains.

1 Star • Modern Cuisine, Farm to table. This restaurant subscribes to the interesting concept of "health-and-lifestyle cuisine", which places the emphasis on sustainability and fair trade. Here, they make a point of using seasonal produce sourced from the local region and are keen to exchange ideas with local growers and producers. Their international produce is also sustainably farmed. The dishes, which are inspired by nature, can be ordered à la carte or as a set menu – for example, "sautéed pike-perch, sauerkraut, bacon, beurre blanc, mountain potatoes" or the equally flavoursome "cheesecake mousse, cinnamon blossom foam, pear". Then there is the friendly, attentive and professional service as well as the upscale, chic interior design featuring colours and materials that echo the natural world. The glass-walled wine cellar is particularly elegant. In summer, the terrace is a real highlight.

1 Star • Innovative, Creative. Led by two young Spanish chefs, Dan Rodriguez-Zaugg and Alejandro Perez Polo, the kitchen team creates highly innovative, exciting and technically complex dishes, such as Swiss Alpine pike-perch ceviche with white soya mayonnaise and jalapeños. The menu showcases a blend of Spanish avant-garde, South American and Asian culinary influences. There is a four- to eight-course set menu with a vegetarian alternative. Options are simpler and more limited at lunchtime, but the evening menu can also be made available upon prior request. Friendly and adept service. The restaurant is housed in a charming villa, just a street away from the Rhine. If you can't get a table on the fabulous garden terrace, the Orangerie is a delightful alternative – with its light and airy atmosphere, it makes you feel almost like you're dining al fresco. Stylish cigar lounge on the first floor.

1 Star • Creative, Alpine. Vivanda hits all the right notes: as well as its views of the national park and the garden, it boasts a chic interior comprising modern design and warm wood. Indeed, the Cadonau family has its own joinery – hence the hotel's name: "IN LAIN", which means "made of wood". The affinity for the region makes itself felt both in the decor and the cuisine, which is based on local produce and presented in the form of a modern eight-course surprise menu. Chef-patron Dario Cadonau works with dedication and his own distinctive style to marry the flavours of excellent ingredients. The extensive cheese selection is wonderful, and the wine list includes around 700 labels. A particular highlight is the Veuve Clicquot champagne cellar, the only one of its kind in Switzerland. For an exceptional experience, guests can book the Chef’s Table in the heritage vaulted room overlooking the wine cellar and kitchen. In summer, the bright, modern annexe with its terrace provides the setting; in winter, the scene shifts to the centuries-old Engadin house, with natural stone walls, heavy wooden beams and antique floorboards.

1 Star • Modern Cuisine, Farm to table. Hostess Daniela Jaun and chef Pascal Melliger (partners both professionally and privately) put their heart and soul into running this lovely restaurant. The entrance is somewhat hidden, with a steep staircase leading down into the elegant cellar space and its pretty vaulted ceiling. The chef-patron's cooking is modern and precise, showcasing select produce with an impeccable sense of elegance. A prime example is the succulent and flavoursome line-caught sea bass paired with an aromatic classic fish sauce, avocado purée and fried artichokes. You can choose a four-, five- or six-course format of the set menu, and a vegetarian version is also available if you pre-order. Service is provided by a very polite, professional and well-organised team; the chef also helps bring out the dishes and talks you through them. When it comes to wine, you can definitely rely on the recommendations of the charming and dedicated young proprietress. In fine weather, head for the terrace surrounded by the historical houses of the Old Town – it's the perfect spot for a summer aperitif. Be sure to allow yourself plenty of time to fully appreciate this well-rounded culinary experience!

1 Star (Green Star) • Creative, Regional Cuisine. Surrounded by untouched nature, this spot 1 052m above sea level in the Entlebuch Biosphere Reserve feels like a world of its own. With mountains and valleys, meadows and forests all around, this environment is a source of the most diverse ingredients and flavours. Stefan Wiesner's nature-inspired, alchemistic cuisine forms part of a unique, captivating and at times provocative experience – a kind of personal ceremony that it is well worth embracing. It begins with the chef-patron's opening words and includes glimpses into his artistic world, as well as diner participation in the finishing and plating of dishes. His set menu, which changes to reflect the seasons, puts the theme of fire centre stage, and he introduces each of the nine courses with a little story. To do justice to the wonderful view, this extraordinary culinary experience starts at noon. Incidentally, the knives are made by his son Jo, whose forge is located on site. Overnight accommodation is available at Weitsicht hotel, which also hosts exclusive seminars.

1 Star (Green Star) • Modern Cuisine, Seasonal Cuisine. Tucked away in an inner courtyard is Franz (the name is derived from the female-forward concept of "Frauen im Zentrum"), a space dedicated to culture, work and food. The latter is to be had here at Wirtschaft im Franz, in the form of a cleverly devised surprise menu comprising four, five or six courses. Modern and seasonal dishes such as "Beetroot, leek, mustard seed, horseradish" are pleasingly pared back and creative without being fussy. The emphasis is on the quality of the produce, with vegetables taking centre stage. Information on the ingredients used and their provenance is listed on the menu, and the front-of-house team is happy to provide further details. The place has an inviting feel: the open kitchen and trendy bistro style make for a pleasingly unpretentious, friendly and urban atmosphere. Gorgeous inner courtyard terrace.

1 Star • Classic French, Farm to table. The "Sägi" has long been known for its great food, and Michelin-starred chef Patrick Zimmermann, who has been running this long-established inn for years together with his wife Corinne, is continuing this tradition. He prepares classic French cuisine and sets great store by seasonality. His fine sauces also testify to his cooking skills. Excellent produce forms the basis of his delicious dishes. And the atmosphere? In addition to the cosy, rustic and elegant interior with its wooden panelling and old ceiling beams as well as pictures and pretty floral decorations, there is also the attentive front-of-house team – who will also be happy to recommend good wines. In summer, make a beeline for the charming terrace with its vines and chestnut tree!

1 Star • Modern Cuisine. This restaurant is located right on Wollishofen harbour and boasts a magnificent view of the "Zürisee", as the locals call Lake Zurich. The kitchen team, led by David Klocksin, serve up punchy dishes. The four- to five-course surprise menu reflects this with pleasingly pared-down yet full-bodied creations, such as the vegetarian baked cauliflower with curry and peanut. However, the more "conventional" options, such as the Valais pike-perch or Zurich beef, are just as delectable. A vegetarian version of the set menu is also available. Feel free to add wine or alcohol-free pairings. This is a truly stylish restaurant, where charming and attentive service comes courtesy of Stephanie Ospelt and team. Gorgeous terrace overlooking the lake.

1 Star (Green Star) • Vegetarian, Modern Cuisine. Celebrating "Vegetables in Many Facets", the kitchen presents modern, creative vegetarian dishes with a regional and seasonal emphasis. There is a seven-course set menu with optional add-ons. À la carte choices are also available. Beverage accompaniments include natural wines, beers and alcohol-free drinks. Tip for lunch: the "Business Lunch" menu with up to four courses. The restaurant stands in the heart of the old town, a stone's throw from the Bern Minster. In addition to the attractive, charmingly minimalist space on the upper floor (there are also a few seats in the entrance area), the pretty terrace in front of the restaurant beckons in summer. Service is pleasingly down-to-earth, attentive and professional.

1 Star • Modern Cuisine, Creative. A great example of how a refined setting and fine cuisine are by no means mutually exclusive – and how the combination brings real joy to the many regulars it attracts to the restaurant. In one of Burgdorf's oldest establishments (an inn dating back to 1716), bistro tables foster a relaxed and informal atmosphere; the service is cordial, professional and well-organised. Notwithstanding the history of the building, the food served here is decidedly modern! Lukas Kiener cooks in a contemporary, creative and seasonal style, delivering well-balanced dishes that make a statement. He likes to source the ingredients for his menu from the region, but some come from further afield. For those who prefer not to eat meat, there is also a vegetarian set menu.

1 Star • Steakhouse. Diners are escorted past the open kitchen into an airy room bathed in natural light, perfect for power lunches or social gatherings. For a surcharge, all the à la carte steaks can be made into a set. Australian Mayura Full-blood Wagyu ribeye tastes milkier than typical grass-fed beef, and with the cut, you get to enjoy the robust flavour of New York strip and the even marbling of ribeye cap. Wine buffs should check out the rare vintages.

1 Star • European Contemporary. An alumnus of several world-renowned restaurants in New York City, the head chef recounts his eclectic journey with a 10- or 14-course omakase-style tasting menu. From your counter seat, watch the hushed team skilfully prepare every dish with Asian ingredients and a Japanese culinary ethos. A standout is the kamameshi course that melds Japanese and European techniques. For the full experience, try the wine pairings or temperance flight.

1 Star • Creative. In contrast with the austere façade, the plush interior is adorned with warm wood and colourful art by local artists. Chef Jim Yang has been cooking Hangzhou and Jiangzhe fare for over 30 years. In his 10-course set menu, he tells his life story with home-style recipes reinvented using European techniques. Expect ingredients that are less common in Chinese cuisine (e.g. saffron, cheese and Japanese seaweed). The tea pairings bring out the best in the food.

1 Star • Taiwanese contemporary. From the chirping of birds and crickets to the custom-made tableware by local artisans, everything in this strikingly designed room paints a vibrant portrait of Taiwan. In the same vein, a historic map of Taiwan adorns the origami-folded menu. The young chefs turn the locals’ favourite beer snacks, banquet dishes and rustic treats into memorable gems that are visually creative and delicious, such as quail with mushrooms or pork belly with fermented cabbage.

1 Star • Sichuan. The pristine room affords stunning views of the city and Taipei 101. The three set menus highlight the well-honed skills and boundless creativity of the kitchen team covering various styles of Sichuan cuisine, ranging from home cooking to ancient recipes for imperial officials. You may also create your own set menu according to your preferences. Signatures like cabbage in consommé and snowflake chicken with lobster are subtle and delicate.

1 Star • Creative. The Latin "circum-" is related to "circle", a symbol of wholeness and unity in Chinese culture. The young kitchen team traces the footsteps of Chinese emigrants throughout history, exploring how their food culture changes over time and territories. Inspired by classic recipes, childhood memories and anecdotes collected overseas, they deliver an engaging dining experience based on literature, narratives and solid French technique.

1 Star • French Contemporary. ‘De nuit’ in French translates as ‘by night’ and the room aptly sports a black, grey and blue colour scheme, dotted with brass trim and velvet upholstery. The young kitchen team is led by the Hong Kong head chef, whose 8- and 10-course set menus are rooted in French traditions and driven by the seasons. They cleverly layer textures and flavours with aplomb and a light hand in signatures like lamb with harissa, or salmon with gooseberry.

1 Star • French Contemporary. The chef worked in France and Italy for 30 years before opening her restaurant in 2003, relocating to this elegant space in 2017. She uses mostly local ingredients in seven- to nine-course prix fixe menus with a choice of mains. Changing every season, the precisely executed menus never fail to surprise with their whimsical ideas and vivid colours. Her signature use of wine, Asian spices and herbs lends her dishes exceptional depth and aromas.

1 Star • Italian Contemporary. Chef Frassi has styled his restaurant to remind diners of his Tuscan roots. It is only open in the evenings, serving one tasting menu that rolls out some seven courses of creative, contemporary Italian fare. Dishes like lobster risotto or rabbit tagliatelle are artfully plated, delivering excellent flavours and textures. The kitchen ages its own meat and its aged duck stands out in particular. Wine pairing in half or full glasses at sensible prices.

1 Star • Taiwanese. Tainan cuisine is known for its sugary taste profile; the Tainanese founder thinks outside the box to reinterpret the cooking of his hometown. The end product always goes well with champagne. The menu changes regularly to reflect what's in season, while specialities such as stir-fried leafy greens with wax apple, and scrambled eggs with tomato and lobster never fail to pleasantly surprise. Clever use of plant art gives the room a greenhouse vibe.

1 Star • Cantonese. The lofty room is a soothing patchwork of camel and neutral shades set off by gun metal grey. Besides sitting at the arc-shaped counter or round tables, you can also book a room for more privacy. The kitchen brigade from Macau and Hong Kong crafts three set menus, showcasing gourmet dried seafood like bird’s nest and abalone and updating 1980’s Cantonese favourites with novel twists. Concise selection of French wines, but a very varied tea menu.

1 Star • Taiwanese. In the 1950s, the family started serving boldly seasoned food to go with alcoholic drinks. The third-generation owner still follows the same family recipes from those days. Their signature deep-fried ribs are made with local pork, fried twice to seal in the juices and to crisp up the crust. For a final dose of indulgence, order the prime mullet roe fried rice with a generous amount of finely diced bottarga imbued with smoky wok hei.

1 Star • Modern Cuisine. Having honed his skills in some famous kitchens in Taiwan, Chef Kang, a Taipei native, chose to start his first venture in Kaohsiung. With an open kitchen and counter seats, the earth-toned room exudes warmth and understated elegance. The single set menu that is served features local and Japanese produce astutely prepared in Japanese-French style. The menu changes every season but always includes one course inspired by Kaohsiung culture.

1 Star (Green Star) • Taiwanese contemporary. Hosu moved here in 2024, and the decor revolves around eco-friendly principles – a native five-needle pine adorns the courtyard; the walls are covered in oyster shell paint. The chef's 14-course set menu is a compilation of the greatest dishes of Taiwan's five major group of population. Featuring gems from local mountains and waters, it follows the seasons. Interactive elements make for a fun experience.

1 Star • Innovative. Chef Paul Lee leads a talented young kitchen team in presenting a tasting menu that elevates Taiwanese street food to the level of haute cuisine. Asian and European flavours mingle harmoniously in refined dishes made with quality local produce and imported ingredients are perfected by modern techniques. Non-alcoholic beverage pairings by the mixology virtuoso enhance the experience. On top of the tasting menu, add-ons are available.

1 Star • Italian Contemporary. INITA, a portmanteau of Italy, Nippon (Japan) and Taiwan, delivers victuals that are underscored by Italian technique, jazzed up with Japanese twists and crafted with Taiwanese ingredients. The season-driven tasting menu consists of 10-plus courses inspired by the Japanese chef-owner’s culinary roots and experience. His dorayaki is a castella pancake sandwich filled with a tartare of local yellow beef, alongside an Italian tuna dip packed in briny umami.

1 Star • Japanese. Chef Wachi Isao is known for his insistence on freshness and his skilful layering of flavours. He serves omakase menus only, with items varying daily. The menus feature mostly raw fish and nigiri sushi at lunch; more cooked kappo dishes are served at dinner. The soup course stands out for its detail-oriented preparation – the minced fish dumpling made with seasonal produce forms the perfect marriage with the kelp bonito stock's nuances.

1 Star • Sushi. The interior follows Japanese tradition with pale wood, warm lighting and fabric-wrapped panels. Niigata rice is seasoned with three vinegars, including akazu that gives depth and umami. The owner also imports sake and the list changes constantly to match the seasonal ingredients available. This relaxed sushi spot also serves cooked dishes if pre-ordered. Note that it is not related in any way to its namesake in Tokyo.

1 Star • French Contemporary. Concrete walls, dark green drapes, wooden furniture and local handmade pottery work nicely together in this elegant room that spans two floors. The young chef, who honed his skills in France, excels in modern French fare with an Asian twist. Try his chargrilled scallop with kombu, peas and parsley sauce for a delightful mix of textures. Desserts made à la minute and tea brewed with herbs that you pick yourself end the meal on a decadent note.

1 Star • European Contemporary. In a palette of muted greens and greys, the lofty space is a masterclass in understated elegance. La Vie is managed by German chef Bühner and a Hong Kong chef presides in the kitchen. The prix-fixe reimagines European classics using locally sourced ingredients – dishes are elaborate and visually striking. Game, such as New Zealand venison, is prepared with aplomb and finesse. Desserts such as the chocolate tart end the meal on a high note.

1 Star • Taiwanese. A buzzy spot for home-style food, Ming Fu serves big portions ideal for sharing with friends and family. Taiwanese fare is the star, including items seldom found elsewhere, such as mullet tripe and fresh fish maw. Their signature ‘Buddha jumps over the wall’ requires pre-ordering, however, unlike traditional recipes which call on pork ribs and taro, this version of the gourmet soup uses matsutake mushrooms, gingkoes and abalone.

1 Star • Taiwanese. The former head chef has been promoted to executive chef and the kitchen is now helmed by his long-standing protégé. Rest assured that the menu has not changed and is as meticulously crafted as ever. The signature dish, stewed Chinese cabbage with fish skin, is topped with a fried crunchy garnish made with duck eggs from Yilan, while the honey mustard-glazed ribs exude tangy fruitiness thanks to black jujube dates in the sauce.

1 Star • Japanese Tempura. This is the place for a high-end omakase-style experience with a curated selection of tempura. Cherry-picked seasonal ingredients are coated in a light, golden, crispy batter that seals in the flavours and juices. The final product doesn’t taste at all greasy, is perfectly cooked with delicate textures. With 16 counter seats in two rooms, all the guests can admire the art of tempura up close.

1 Star (Green Star) • Taiwanese. Complete with a courtyard and a high-ceilinged foyer, the interior of this luxurious mansion oozes 1930’s glamour. The menu adds a new twist to elaborate recipes available only to the elite back in the day, and which entail lashings of patience and exceptional skills. Try the roast suckling pig three ways that takes a day to prepare. Yilan speciality goza is deep-fried custard made with minced pork and shrimp. For a sweet finale, try kumquat and mashed taro.

1 Star • Contemporary. With a Japanese façade and a Scandinavian-inspired interior, NOBUO is all about breaking boundaries. Born in Taiwan and raised in Japan, the head chef revisits his cultural roots, marrying Franco-Japanese techniques with Taiwanese produce. The single tasting menu is visually minimalist but packed in intensity. The scallops stand out in texture and umami, the meat demonstrates well-honed French technique and the curry is inspired by his childhood memories.

1 Star • Barbecue. This paradise for beef lovers is just the ticket for discerning connoisseurs. The young owner-chef knows his cattle inside out and sources prize-winning breeds from all over Japan, including Akage Wagyu from Kumamoto and some rare ones not found elsewhere. Both the set and à la carte menus showcase premium cuts that are perfectly grilled to your order by the highly-skilled team. They also explain every cut in detail, together with where they source their produce.

1 Star • French Contemporary. The pristine interior exudes understated elegance. Expect a local take on executive chef Takayama-san's refined French-Japanese culinary vision. The head chef, an avid tea lover, cleverly incorporates local teas into his cooking – it features in his sauces, amuse-bouches, dinner rolls and his version of Takayama's signature seasonal vegetables with sushi rice. The experience involves all the senses – perfect for romantic dates and special occasions.

1 Star • French Contemporary. The 20-seater is not particularly spacious, but the clever use of shiny materials and vertical lines more than compensates. It only opens for dinner with a single tasting menu that changes according to the season (although the ever-popular pâté en croûte remains a firm fixture). The chef’s sauces are second to none and he uses fresh herbs to great effect. In echo of traditional French meals, small cheese bites are served after the main course.

1 Star • Taiwanese. The encyclopaedic proportions of the menu may be a bit daunting, but the familiar and much-loved dishes of the group’s flagship outlets feature prominently. This branch serves the brand’s greatest hits from the past 40 years, such as the 70s classic, fish-shaped minced shrimp toast, alongside new creations like almond tofu dessert with peanut mochi and pu’er tea. Also check out the hidden items, previously only available to those in the know.

1 Star • Japanese. Opened in 2020, this is the first outpost of Tokyo's famed restaurant Den outside of Japan. Exploring the vast repertoire of Taiwanese produce with traditional Japanese techniques, Sho serves a single menu including two signature dishes lifted from Den: a green salad made with 10+ local vegetables that have been fried, steamed, ground or pickled, and two versions of kamameshi, which may include local yam, Brussels sprouts and sakura shrimp.

1 Star • Taiwanese contemporary. Sur- moved to Central district in 2023 and now occupies the third floor of a quaint building. The minimalist room dotted with wooden furniture and vintage couches sports dark colours. The owner-chef elevates everyday Taiwanese ingredients to haute cuisine using traditional techniques like tempering, charbroiling and smoking in the tasting menu that changes every season. The wine and zero-proof pairings are highly recommended.

1 Star • Sushi. This long-standing favourite appeals to locals with Edomae sushi made with Hokkaido rice dressed in veteran chef’s own blend of red vinegars, and the finest fish that he ages himself. The tuna stands out in particular, while various zensai ranging from unagi to abalone work up your appetite for the main course. Counter seats let you stay close to the action, but the room allows for more privacy. Often fully booked, but it’s worth persevering.

1 Star • Sushi. A Taiwanese cypress counter, Japanese lacquerware and warm lighting set the mood for a feast of edomae sushi made with the freshest catch flown in from Tokyo's Toyosu Market. With almost 30 years of experience, the head chef ensures each fish is properly aged for optimum flavour. In spring and summer, his silky kohada marinated in salt and vinegar is not to be missed. Even his rice and vinegar blends are meticulously fine-tuned to excellent effect.

1 Star • Sushi. Having had almost 30 years’ experience working in renowned sushi restaurants in Taipei, the owner-chef opened here in 2017. The décor is traditionally Japanese, with solid wood countertops imported from Canada. He insists on shipping the fish from Japan three times a week and his rice is seasoned with three different kinds of vinegar. Only omakase menus are available; the monk fish liver sushi is a standout.

1 Star • Japanese. Well versed in the culinary arts of Japan and France, founder Hiroki Nakanoue devises omakase menus that meld Edomae sushi traditions and incorporate some Western ingredients like caviar. The kitchen excels at realising his vision with finesse and precision. While nigiri sushi dominates the lunch menus, the team's creativity, astuteness, and skills shine brightest on the higher-priced dinner menu.

1 Star • Asian Contemporary. The modern and simple design of T+T exudes relaxed chic, à la French bistronomy. The name is an abbreviation of ‘tapas tasting’, but rather than Spanish in origin, the small plates show strong Asian roots. Miso, ginseng, Dang Gui, Shaoxing wine and red bean cake are juxtaposed ingeniously to create gustatory nuances that pleasantly surprise. The tasting menu, which changes every 3 to 4 months, offers great value; the eclectic wine list carries some interesting choices.

1 Star • Innovative. Warm wooden hues, soothing curves and rich textures set the scene. The chef-owner has been in fine dining for over 20 years and his set menu marries his travel experiences with his Taiwanese heritage. Local flavours like dried cauliflower, black garlic and dried radish are cleverly woven into his recipes. In winter, line-caught fish from his home county Penghu are a nod to his childhood. Some wines can be ordered by the half glass.

1 Star • Huaiyang, Sichuan. Formerly a members-only dining club, it excites not by its decor, but by shrewdly executed Huaiyang and Sichuan classics, alongside Taiwanese favourites. The veteran head chef cuts back on oil and salt without sacrificing flavour. The main room is quiet and spacious; private rooms are perfect for banquets. Arrive early if you wish to enjoy a long lunch.

1 Star • Hang Zhou. The Ten scenes of West Lake – iconic spots in Hangzhou – are the inspiration behind this hotel restaurant's modern decor. The head chef reimagines traditional Hangzhou recipes with new ideas. Try his fairy duck soup or Dongpo pork with a trio of sides. Eating here is a multifaceted experience, with tea sommeliers who are well-versed in tea pairings and, at dinnertime, calligraphers who turn your order into artwork for you to take home.

1 Star • Creative. Dark green velvet, red walls and accent lights showcase the bare concrete walls in this chic space. A sister establishment of Tei by O'bond, famous for Taiwanese tea cocktails, Wok excels in deconstructing the flavours of Taiwanese and Asian cooking, and reimagining them in astounding forms with modern French techniques. The themed tasting menu changes every season. The Taiwanese teas and herb-infused cocktails are always a delight.

1 Star • Cantonese. A corridor dotted with Chinese antiques leads to a classically appointed square dining room, in keeping with the style of its luxury host hotel. The menu is also rooted in tradition, and the Hong Kong head chef's team demonstrates remarkable precision in dishes like braised Australian abalone with goose web. Try their dim sum at lunch, and their hairy crab menu in autumn. An extensive beverage list of wines, teas and drinks is available.

1 Star • Taiwanese. The swanky setting seamlessly melds East-meets-West eclecticism with modern elegance. The chef team revisits Taiwan’s food heritage and culture, adding a sophisticated spin to family favourites. The Tasting Set Menu allows diners to pick from the main menu for each course, whereas the Chef’s Menu, served omakase style, needs pre-ordering. The iconic sweet Lukang roasted wheat flour soup is creatively mixed with almond milk imparting a creamy, nutty kick.

1 Star • Latin American. The Argentinian owner-chef reimagines Latam cuisine through a distinctly Taiwanese lens. His tasting menu pays tribute to his cultural and culinary heritage, layering contrasts and flavours with all the finesse of haute cuisine. Locally sourced produce plays a pivotal role in dishes from short-neck clams in a tangy sauce made with chilli, parsley, coriander and pepper to salad greens dressed in wasabi leaf oil, or guava dusted with plum powder.

1 Star • Thai contemporary. Named for the ratio of local ingredients to the chef's inspiration, 80/20 promises a dynamic seasonal tasting menu, featuring innovative delights from the first bite to the last. The concept extends to the design, using predominantly Thai materials in an industrial loft style. The chef employs traditional techniques to create contemporary interpretations of classic Thai dishes with Lao influences. Mains are paired with aromatic Yasothon jasmine rice cooked in coconut milk and pandan.

1 Star • Thai, Contemporary. This unassuming Thai gem delights with bold, regional dishes served in an immersive, dimly lit setting. Chef-owner Sittikorn's meticulous technique shines in his skilful updates of classic Thai recipes that change with the seasons. One notable feature is the traditional preparation in a no-frills kitchen, resulting in dishes with a rustic edge and distinct flavours. For the full experience, opt for the set menu, paired with selected Thai draft beers.

1 Star • Thai. Inspired by old Thai cookbooks, David Thompson revisits the culinary lives of different chefs. See the action in the open kitchen from the dining area or opt for the outdoor terrace to take in the city and street. The highlight dish features smoked kingfish relish with wild ginger. Try the refreshing Watsana, a non-alcoholic drink that perfectly balances sour notes with the sweetness of watermelon.

1 Star • Creative. Opened in December 2023, Simon Rogan's first Thailand venture, Aulis, is based on a 'chef's table' concept. The multi-course tasting menu presents native ingredients, many sourced from Thailand and local grower collaborations. Begin with an amuse-bouche over drinks in the lounge, then take a seat in front of the open kitchen to watch the chefs precisely plate farm-to-table fare imbued with Rogan's signature flair. The non-alcoholic pairing is also worth trying.

1 Star • Modern Cuisine. The Singaporean chef is renowned for his culinary approach that combines traditional and modern techniques with meticulous attention to detail. His introduction to each course reveals his enduring passion for his craft. Seated at the L-shaped counter, diners can soak up the dynamic energy of the kitchen. The city view adds another dimension to this memorable culinary experience.

1 Star • French Contemporary. Peruvian executive chef Evens López stays true to the spirit of French fine dining, albeit with a fresh, lighter, international perspective. He thoughtfully interweaves Southeast Asian ingredients and Mediterranean flair, a refined balance exemplified by his heritage tomato starter – Thai and French tomatoes transformed into jellies and consommés, topped with crunchy almonds. The tender Mount Schank lamb rack with fig leaf is equally accomplished.

1 Star • Thai. Set in a traditional Thai house done out in dark wood, this cosy restaurant exudes rustic charm and sincerity. The menu is rooted in time-honoured recipes and mindful gastronomy, skilfully using rare regional produce sourced from small farmers to explore Thai culinary heritage. Precise techniques underpin deliberately simple presentations that let the depth and balance of the flavours shine. Mains arrive "samrap" style for sharing, fostering conviviality.

1 Star • Italian Contemporary. This restaurant brings refined Italian dining to Dusit Thani Bangkok. Implementing Bombana's vision, the Italian chef marries classical roots with modern technique in confident, well-balanced dishes. Choose a concise set lunch menu or the full dinner tasting experience. Featuring warm lighting and plush seating, the elegant room overlooks a calming waterfall. The 350-label wine cellar is overseen by a clued-up sommelier team.

1 Star • Thai. Here is a restaurant made for those special occasions, where the setting and the food are in perfect harmony with one another. This delightful 100-year-old house comes with a secluded rear garden and offers a charming and traditional setting for Chef Thanintorn 'Noom' Chantharawan's take on Thai cuisine inspired by the Rattanakosin period. A dazzling array of flavours accompanies the prime ingredients from across Thailand, in a set menu full of presentational flourishes. A true taste of Thailand in historic surroundings.

1 Star • Thai contemporary. With 10 years of experience working in Australia, the chef seamlessly blends his international perspective with a deep love for his homeland as he crafts the menu. His culinary philosophy celebrates the essence of regional Thai cuisine while incorporating modern techniques to forge a fresh identity. In an elegant, modern space with high ceilings, enjoy the concise, expertly seasoned tasting menu, rife with delicate yet richly layered flavours.

1 Star • French Contemporary. Boasting impressive city views, this spot is ideal for a date and features a chic décor with an open kitchen, oversized light fittings and charcoal walls. Working closely with Ciel Bleu in Amsterdam, and inspired by French fine dining with Japanese influences, they offer three tasting experiences: Ku-Ki, Chikyu and Mizu, as well as The Complete Experience. Guests may choose their main and dessert, with the option of premium Japanese Wagyu for the main, and either a creamy creation or a seasonal fruit dish for dessert.

1 Star • Creative, European Contemporary. Chef Giacomo Primante curates a "borderless dining" experience, combining European technique and Thai ingredients in his 11-course "360°" and eight-course "180°" tasting menus. Thoughtful details abound in this elegant taupe-toned space, from golden cutlery to handmade pottery. Crafted using seasonal local produce, the dishes reveal finesse and a deep respect for native flavours. The Thai white asparagus with beurre blanc and white chocolate is a standout.

1 Star • Innovative. Take a seat centre-stage at Gaggan's 14-seat L-shaped counter. Up to 25 inventive courses unfold across five theatrical acts – each delivered to a performance of shifting lights and a pulsing soundtrack. This playful culinary performance fuses bold flavours, apocryphal stories and interactive energy, embodying the essence of the celebrity chef. Sit back and lean in because the more you participate, the more vivid and unforgettable the evening will be.

1 Star (Green Star) • Thai contemporary. With high ceilings and an interior adorned with Sino-Portuguese-inspired colours, GOAT plays with design just as it gives the food a unique twist. Elements of Thai, Chinese and Western cuisines are cleverly brought together in a Thai seasonal concept. It's a showcase of the chef's latest inspirations, using herbs grown onsite and ingredients sourced from all over Thailand. The team also crafts and ferments soft drinks that pair perfectly with each course.

1 Star (Green Star) • Indian, Contemporary. Chef Deepanker Khosla says of his Haoma team, "We grow what we cook, we cook what we love.” And what is that? Mindful, seasonal, local ingredients sourced from farmers, breeders, fisherfolk and the restaurant’s own garden. They’re turned into delicious, beautifully plated neo-Indian dishes that form seasonal tasting menus (including a vegetarian one). It all happens in a Nordic-style dining room where even the decor includes unused plant parts.

1 Star • European Contemporary. Igniv means “nest” in Romansh, the mother tongue of chef-founder Andreas Caminada, and there is certainly a playful nest-like quality to this elegant restaurant in The St. Regis Bangkok hotel. The chef has worked alongside the celebrated founder for many years, all collaborating to craft detailed dishes that are executed with a Swiss clock-making precision. Their excellent tasting menu inspires sharing, with multiple dishes served simultaneously.

1 Star • Street Food, Thai. There are some things in life worth queuing for. Welcome to one of them. Jay Fai has long been a street food icon, and for good reason — the begoggled chef’s signature crispy, golden-brown crab omelettes are wonderful and will remain long in the memory of everyone who’s tried them. If you’re looking for another reason to love the local legend, then also try her stir-fried prawns in yellow curry or one of the many noodle dishes. The queuing system is well organised but arrive knowing you’ll have to spend time standing in line – and bring cash.

1 Star • Korean Contemporary. Counter dining can too often mean no elbow room and harsh lighting; there are no such worries at this stylish Korean restaurant, which relocated to Vadhana in 2025. Seating just 12, the exquisite and sizeable counter, made from Italian marble, surrounds the immaculately kept kitchen. It provides the perfect stage for Chef Henry Lee’s reimagining of traditional Korean flavours. Inspired by his grandmother’s instinctive approach to cooking, Henry’s balanced and intriguing omakase menu is made up of delicate, sophisticated and visually striking dishes, like Octopus Tubu Jigae, truffle mandu and bibimbap with crab.

1 Star • Thai contemporary. Chef "Ton" Thitid brings creative flair to Thai cuisine at Le Du, where a rotating menu celebrates the seasons – Du is derived from the Sanskrit word for "season". In summer, standout dishes include khao chae and the richly flavoured khao khluk kapi with river prawns. The striking ceiling covered with 20,000 test tubes adds visual drama, and the delightful, attentive service team ensures each dish is thoughtfully explained, creating a warm dining experience.

1 Star • French Contemporary. Chef Arnaud Dunand Sauthier ushers diners into a cosy, chalet-style home inspired by his Savoyard upbringing. A polished contemporary tasting menu draws on Alpine memories, Breton holidays and a glittering global career, each course delicate yet sure-footed. The cellar showcases Alsace and Savoie with aplomb, and a high point is the impressive trolley bearing over 20 cheeses – mostly French, interspersed with a selection of carefully chosen local finds.

1 Star • Contemporary. Mia offers modern European cuisine with Asian influences in a contemporary two-storey house. Downstairs is a chic bar; upstairs offers three distinct dining rooms: one decked out in colourful William Morris wallpaper, one accented with bursts of tropical plants and flowers, and one dark and intimate. The seasonal ‘Taste of Mia’ menu shows off dishes with complex, well-balanced flavours, with vegan and vegetarian options available.

1 Star • Thai, Thai contemporary. Every dish displays Chef Pim’s creativity and attention to detail, with her passion for authentic Thai flavours shining through in both the set menus and à la carte dishes. For the full experience, order the Heritage set menu. It boasts a stream of delicious dishes from savoury canapés to flavourful mains and a luscious dessert.

1 Star • Thai contemporary. The logo, fashioned from an N and a W in the shape of a needle flower, stands for Nawa – Thai for innovation. Chefs Joe and Saki Hoshino embrace this concept using modern techniques to produce central Thai cuisine with authentic yet bold flavours, and a seasonal tasting menu of finger food, small bites and modified versions of main courses. The menu changes twice a year. The low-lit dining room has a modern and elegant design.

1 Star • Thai contemporary. Nusara pairs refined cooking with a mesmerising view of Wat Pho, best admired from the softly lit rooftop. Olive-green interiors with gold accents set a quietly elegant tone. The journey begins with welcome bites, before guests descend to the main dining room. Highlights include a stellar Thai Wagyu stir-fry with holy basil and a delicate quartet of regional relishes – each dish telling its own story. One of Bangkok's most intimate Thai dining experiences.

1 Star • Innovative. Traditional and novel converge at this Thai-Chinese fine dining restaurant from chef Pichaya “Pam” Soontornyanakij. Set in a historical Sino-Portuguese building that once housed Pam's family’s Chinese pharmacy, Potong blends rustic and modern décor from the ground-floor bar to the rooftop chill space. Her progressive tasting menu, offered as a single set with optional upgrades, is infused with storytelling and showcases creative use of Chinese ingredients. To make it even better, ask the sommelier for a wine pairing.

1 Star (Green Star) • Modern Cuisine, Contemporary. This striking, solar-panelled restaurant by the sea embodies its 'Plant, Raise, Understand' ethos with a culinary journey showcasing seasonal, local foods. Chef Jimmy introduces diners to Thailand's unique produce, using rare ingredients in a menu that focuses on seafood, plants, and home-made preserves and fermented foods. The Japanese Kappo-style counter lends views into the open kitchen, against the backdrop of the ocean.

1 Star • Modern Cuisine. Tokyo-born chef Shunsuke Shimomura takes diners on a journey through his past, weaving dishes from his experience working around the world with his Japanese roots. The seasonal set menu is full of delights, from delicious clam soup to grilled seasonal vegetables, succulent lamb chop to beef curry. The restaurant fills the ground floor of a contemporary two-storey house, with a minimalist décor that puts the focus firmly on the cooking. A large team provides welcoming and detailed service; the wine list is strong on Burgundy but consider the imaginatively compiled drinks pairing which could also include beer and sake.

1 Star • Thai. Step into this white, 4-storey renovated house in Si Lom for an intimate dining experience. Chef Prin Polsuk, known for his work at Nahm, and his wife Thanyaporn ‘Mint’ Jarukittikun change the tasting menu every two months. Rooted in traditional Thai recipes but inspired by discoveries on their travels, one season’s menu may spotlight treasures from Isan, while the next may boast the best of Southern Thai flavours. Bookings are only through social media.

1 Star • Thai. In an elegant, softly lit setting with Thai art hung on the walls, Saneh Jaan serves refined Thai classics. Offering an intimate fine dining experience that remains rooted in heritage, it is ideal for business or special occasions. Lovingly made recipes draw on Thai royal and regional archives: highlights include crispy rice vermicelli with river prawn, and catfish stir-fried with chilli, salted egg yolk and kaffir lime – both perfect with jasmine rice.

1 Star • French. Veteran Chef Thierry Drapeau expands on his ‘cuisine of the soil’ philosophy he first explored in his native Loire Valley. The art-deco dining room has floor-to-ceiling windows and velvet curtains that open to reveal his stage – an open kitchen. Here, he achieves classic French flavours using imported herbs and edible flowers that evoke their terroir. The Flower Bouquet set menus rotate with the seasons, are great value and matched by excellent service.

1 Star • Thai. The lush riverside gardens, pavilions and ponds feel a world away from the bustle of Bangkok’s streets. Wandering around this idyllic setting before sitting down at your table is a real treat and makes the journey out here from the city instantly worthwhile – and that’s before you get to the food. Suan Thip serves refined Royal Thai cuisine with the emphasis on traditional techniques. Dishes like catfish red curry with khi lek leaves, or deep-fried sea bass with green mango really impress. The service comes from a team that combines experience and youth. You’ll find it hard to leave.

1 Star • Sushi. A sister branch of Takashi Saito's renowned Tokyo restaurant, this riverside spot in Bangkok meticulously crafts Edomae-style sushi, showcasing chef Maruyama's Edo-period techniques. At a pale hinoki counter facing the open kitchen, guests enjoy fresh seafood that is flown in from Japan several times a week. The Akita rice is cooked with exacting care for temperature and moisture, and dispatched from the kitchen in small batches to maintain optimum quality.

1 Star • Thai contemporary. Inside a charming 100-year-old Colonial house, chef Chalee Kader devises a creative Thai seasonal tasting menu. After a welcome drink in the lounge, guests move to the kitchen for the first bite and then into an elegant dining room. Dishes are reimagined with flair, from fried gourami fish with Thai dipping sauce to khao soi. Mains showcase Southern curries with several rice variations, and the sommelier's thoughtful wine pairing completes the experience.

1 Star • Spanish Contemporary. About 80 kilometers from Metro Manila, this modern, minimalist property takes inspiration from Taal Volcano and sits on nine hectares of lush fields. Spanish chef Rodrigo Andres Osorio helms at the kitchen, ingredients sourced directly from Spain to deliver authentic dishes that balance rustic simplicity with remarkable depth and charact. Highlights include melt-in-your-mouth house-aged A5 Wagyu ham "Jamon de Wagyu" and the classic roasted suckling pig "Cochinillo", both showcasing the chef’s dedication to tradition and craftsmanship. Warm service, genuine hospitality, and a splendid atmosphere creates the perfect setting to escape the bustle of the city and immerse yourself in a truly memorable gastronomic journey.

1 Star • Asian Contemporary. "Celera" means "appetite" in Malay, and the sleek, dimly lit, black-toned dining space with an open kitchen delivers a moody ambience. Two chef-owners craft contemporary Asian dishes that draw on influences from Japan, China, Singapore and beyond. Diners can expect umami-rich creations using dashi, fermentation and subtle smoke. Artful plating and warmly hospitable service enhance the meal, making it a lively and sensory-driven experience worth seeking out.

1 Star (Green Star) • Creative. Culinary excellence meets environmental integrity at Gallery by Chele, from local sourcing and waste reduction to educating diners. They forego à la carte in favour of three carefully crafted tasting menus – a lunch set menu, plus a six or 10-course menu in a vegetarian or fish/meat variant – that showcase Filipino ingredients through indigenous produce and partnerships with local farmers and fishermen.

1 Star • Filipino. "Hapag", meaning "family table" in Tagalog, is led by a team of young chefs aspiring to reimagine Filipino cuisine with finesse. Tapping into the full potential of local ingredients, they bring a modern, sophisticated touch to traditional dishes. This inventive approach honours regional recipes and time-honoured methods, while challenging expectations and blurring culinary boundaries for a fresh and exciting perspective on Filipino flavours.

1 Star • Filipino, Contemporary. Located in The Alley, a buzzing part of Karrivin, this discreet gem blends intimacy with finesse. Ring the bell to enter a chic space in which a sculptural marble counter seats eight facing the open kitchen. Light floors, wooden slats and a textured feature wall add modern charm. Chef JP Cruz reimagines Filipino cuisine with flair. Standouts include yellowtail amberjack and choco tarte – delivered with seamless, warm interaction in a calm, elegant setting.

1 Star • Filipino, Contemporary. Step into this tranquil oasis of straw cloche lamps, lush greenery and shell-lined walls evoking beachside charm. Chef Isip draws on French technique and global influences – from Latin America to Southeast Asia – and makes good use of the wood fire. Local ingredients go into expressive, refined dishes. Order a tasting menu and dine on the breezy terrace or sit at the counter and enjoy à la carte creativity and a front-row seat to the action in the open kitchen.

1 Star • Filipino, Contemporary. Working solo in his kitchen in the garden, the chef serves 10 diners in what was once his childhood bedroom and is now an elegant dining space with woven wall coverings, wooden floors and Tiffany-style lamps. Deeply personal dishes are rooted in regional tradition, shaped by the chef's philosophy. Think lamb dumplings in pork broth, blue marlin in fish head stock or turon with aged banana and jackfruit. Dining at this hidden gem is truly memorable.

1 Star • Filipino, Contemporary. "Toyo", Tagalog for "soy sauce", hints at the restaurant's appreciation of apparently simple items that in fact take time and are complex to craft. Ingredients are sourced exclusively from the Philippines; fermenting and preserving is done on site. The chef balances seasoning – soy, vinegar and fish sauce – to enhance the dishes and highlight the natural flavours. For a traditional experience, try kamayan: a shared meal served on banana leaf, eaten with your hands.

1 Star • Contemporary, Turkish. Kenan and Pınar Çetinkaya welcome you warmly to their intimate restaurant, where capacity is limited. A seat at the counter offers the perfect vantage point to watch the chefs expertly tame the open fire (there are also a few tables in the conservatory). It creates a convivial atmosphere too – you'll almost certainly strike up conversations with your neighbours, and the chefs happily take the time to talk you through their dishes.What may at first glance look simple reveals remarkable depth once you taste it. The chefs focus on bringing out the true essence of their ingredients. They have a penchant for offal but can also conjure up a vegetarian dish with ease. The intensity of perfectly rosé-grilled kidneys, for instance, is balanced with fresh hummus. Melt-in-the-mouth lung pieces are elevated by a wonderful beef jus, a blend of spices, mint and a yogurt dressing, and served with pita bread. Fire is used with sensibility, proving that bold flavours can also be profoundly nuanced. Thanks to the smaller portions, you can sample and share a wide range of dishes – trust us, you wouldn't be the first to try something from your neighbour's plate.

1 Star • Creative, Modern Cuisine. Here you’ll find it's easy to forget you're in the metropolis of Istanbul. You’re actually in the Yeniköy district, in the north of the city, just beyond the exclusive marina you pass on the way (taking the Bosphorus ferry over is a must). Behind its charming façade, this rural-style restaurant awaits with its cosy, romantic interior and a terrace to the rear where you feel cut off from the world. This enchanting spot perfectly suits Zeynep Pınar Taşdemir's highly individual style. Seasonal ingredients are showcased on the menu. The young chef likes to express her creativity with vegetables and herbs. Pumpkin puree is imbued with the potent freshness of za'atar and combined with pickled vegetables and warm olives in a spicy sauce. A robust dish that is full of character and pleasingly harmonious thanks to its subtle acidity. This chef is adept at balancing spicy, savoury flavours with tangy aromas. She creates exciting dishes that let the regional produce do the talking.

1 Star • Fusion. Cenk Debensason has travelled extensively over the years, and this has shaped his personality as a chef. In brief, he grew up in Istanbul, trained in France, and matured as a chef in the United States. You also get a sense of his journey in his dishes. His spicy twist on a vol-au-vent, featuring al dente green asparagus and a lively gribiche sauce, showcases his understanding of French cooking. The chef seamlessly blends classic techniques with Asian flavours, for example in his perfectly seared sea bass, which he elevates with the intense sweet and sour complexity of a Thai sauce. The versatility of this cuisine will keep you on your toes throughout the entire meal. The vintage feel of this stylish 1960s villa is a perfect match for Cenk Debensason's personality. Be sure to visit the Listening Room on the upper floor before or after your meal to enjoy a delicious drink and the chef's carefully curated playlist – sometimes DJs also play. Alternatively, explore Ritmo, an atmospheric space in the same building where you can choose from a small mezze menu. A visit to Arkestra is an experience you won't forget in a hurry.

1 Star (Green Star) • Traditional Cuisine, Mediterranean Cuisine. Casa Lavanda is a haven of tranquillity some 40km from Istanbul. The family-run business includes both a hotel and this restaurant, authentic to its core and adorned with artwork by the proprietress. Tables on the terrace overlooking the magnificent garden are in great demand. Chef Emre Şen has his kitchen garden there, where 80% of the vegetables he uses are grown. This says a lot about his respect for his ingredients. He also has a friendly relationship with local producers who supply him with other goods he loves to work with. This chef is very attached to his terroir and exploits its natural bounty with a sure touch. His cuisine is a celebration of his homeland, Turkish culinary traditions and memories of his time spent in Italy. He whips up al dente agnolotti stuffed with burrata and mascarpone just as effortlessly as he cooks Black Sea sea bass to succulent perfection, serving it with garden-fresh vegetables and a punchy vermouth and mustard seed sauce. This delightfully authentic dining experience is complemented by a wine list featuring over 300 labels.

1 Star • Modern Cuisine, Country cooking. Osman Sezener and his team propose an original and cosmopolitan take on Turkish cuisine. Produce from the region takes centre stage and it is always guaranteed to be fresh and flavourful. The dishes are not overly complicated, but they certainly pack a punch. The chef skilfully draws out the intensity of his ingredients with a distinctively subtle touch. He grills prawns from local waters, for instance, only briefly, to ensure they reach your plate succulent. They are topped with a prawn mayonnaise and finished with a lemon coulis that adds a gentle sweetness. A streak of herb oil and allspice oil provides just the right amount of lift. Fortunately, you are given (delicious!) sourdough bread, so you can mop up every last drop. The herbs come from gardens surrounding the restaurant and hit the spot every time, as do the richly layered sauces. Generosity and finesse go hand in hand here. The extremely appealing à la carte selection really leaves you spoilt for choice! The luxury hotel The Bodrum Edition provides the ideal setting in which to explore this culinary creativity. It has a certain laid-back vibe here that is pleasingly contemporary, warm and welcoming. But it is the breathtaking view over the resort and the bay that steals the show!

1 Star • Modern Cuisine. Maçakızı does not give away its secrets easily. The drive that snakes along the narrow roads raises your expectations with each turn, until you arrive at this luxury hotel (the rooms are gorgeous!) nestled on a hillside of stunning natural beauty. The mesmerising views of the bay and the elegant decor will captivate you the moment you enter. This is a truly special place, make no mistake. The new take on Aegean cuisine that chef Aret Sahakyan and his team bring to the table only reinforces that feeling. The classic roots of their dishes are evident in the hearty sauces, such as fish fumet with added butter, which gives the barbecued sea bream a delightful richness. The chefs enthusiastically build on that foundation, with a focus on freshness, thoughtfully prepared accompaniments and subtle bursts of creativity for added zest. For example, slow-cooked octopus with a crispy crust is served alongside briny herbs, fried onion and a tarhana sauce enriched with an aromatic vegetable broth. Champagne lovers will be delighted by the impressive assortment. The wine list is also wide-ranging and includes the best of Turkish and well-known European wine regions. The mysteries of Maçakızı are absolutely worth discovering!

1 Star (Green Star) • Farm to table, Turkish. Huge floor-to-ceiling windows lend this lofty industrial-style, design-forward restaurant an open feel. The two VIP tables tucked into the corners of the upper level and the marble counter seats are the ones to go for. As you make your way to your table, you pass the lounge bar and the tandoori oven; just beyond is the stage where concerts are occasionally performed. The grounds also include a vegetable garden and space for a few animals – the chef even runs his own farm.Local ingredients form the core of the modern take on Turkish cuisine served here. Open-fire cooking and preservation techniques such as brining and marinating go hand-in-hand with contemporary trends. The chef achieves a beautiful balance between salted bonito, a subtle touch of red chilli, and both fresh and fermented strawberries – an exuberant interplay of flavours. The set menu is a genuine tribute to the local terroir, and the desserts follow in the same vein. Take their original spin on Turkish coffee: a chilled biscuit millefeuille with almonds, topped with delicate orange marmalade and both a coffee cream and a coffee emulsion. Light and airy, yet wonderfully rich – a fantastic finish to the meal. Meticulous cooking that is truly captivating.

1 Star • Mediterranean Cuisine, Modern Cuisine. Mikla's New Anatolian Kitchen combines respect for tradition with a sense of innovation. The restaurant is an ambassador for the producers they work with, as well as for the great diversity of produce that Turkey has to offer. The chefs use only the finest ingredients (and wines!), which take pride of place in original dishes that are stripped of unnecessary fuss. Everything here revolves around the depth of the flavours, which possess a distinctive Nordic purity.The dishes are not overly elaborate, but their complexity lies in their delicate harmonies. As an example, smoked duck breast is barbecued until medium-rare and then elevated with a symphony of nuances: red wine pepper jelly, roasted hazelnut, tangy cider syrup, a subtly sweet plum sauce with the perfect touch of umami and crisp samphire. The sense of balance is incredible! And those who avoid meat will be glad to know that Mikla always offers a vegan set menu. An adventure awaits you here and that also goes for the setting – the magnificent 360° view of Istanbul you get from the 18th floor of the Marmara Pera hotel really is the icing on the cake.

1 Star • Turkish, Modern Cuisine. Atilla Heilbronn serves up a distinctive take on Turkish cuisine. Having grown up in Germany and worked at several top-flight establishments, he has now set up shop at this stylish boutique hotel. The glass-paned restaurant can only accommodate a handful of tables, which makes for an intimate atmosphere. Hostess Buse adds to the vibe with her attentive service. Chef Heilbronn's meticulously crafted dishes are visually stunning and showcase the finest local ingredients. His German training is evident in the exceptional bread he bakes, including a dark sourdough and a pretzel-style baguette. His intriguing culinary creations never fail to amaze, eg the sea bream with tart apricot, briny samphire and a creamy kefir dressing is full of nuance and expression. Don't miss the opportunity to pair your meal with a bottle from Hus Wines, which has some real gems in store. Through his efforts to source first-rate produce and his extensive research into Turkish culinary traditions, this chef has developed a truly original style of cuisine.

1 Star (Green Star) • Turkish, Modern Cuisine. Neolokal bridges the gap between old and new. Respect for Turkish culinary traditions provides the foundation on which this restaurant is able to constantly renew itself. Flavours from the past are the mainstay here, reimagined with contemporary ideas and techniques. Maksut Aşkar and his young team preserve their culinary heritage and guide it into the future with their exciting cuisine. This commitment extends to environmental responsibility, with a vegetarian menu, using carefully selected local produce (including fine Turkish wines!) and working with nearby suppliers. Chef Aşkar puts his stamp on authentic recipes with a quirky subtlety. Expect dishes such as haddock, seared skin-side to perfection, with a caramelised celeriac purée and a refined sauce made with olive oil and mussel broth. His unique take on baklava is exceedingly crispy with an explosive pistachio-rich flavour profile. Delicious! The restaurant's location in the Salt Galata makes your experience all the more memorable. The large windows and fabulous terrace afford superb views of Istanbul's rooftops and magnificent mosques. Neolokal is truly special.

1 Star • Modern Cuisine, Turkish. This restaurant is named after Agnés Marthe Nicole, one of the Franciscan nuns and owners who lived here in the early 20C. A series of narrow lanes leads to the building, which, as you will see, has undergone major renovations. At the entrance, you are greeted by works of modern art. On the top floor, the elegance and luxury of the place is taken up a notch – and the view of the old town from here is fabulous. Exquisite dishes and the well-heeled clientele show that this fine dining restaurant is of the highest calibre. The chef revamps traditional recipes from all over Turkey, adding delicate nuances, and he is clearly proud of his terroir. Shoulder of lamb sourced in Balikesir, for example, is cooked until butter soft in a keskek stew, with a patiently reduced jus that is simply irresistible. A vibrant blend of herbs and yoghurt, along with subtly spiced cooked grains, gives the dish a lively twist. Here, creativity is deployed with respect and a sense of purpose. This celebration of Turkey's rich bounty is complemented by a wine list showcasing local gems that will even surprise connoisseurs.

1 Star (Green Star) • Modern Cuisine, Turkish. A winding road takes you to the top of the hill, from where you get a first impression of Osman Sezener's world. Once you arrive at his family estate, you trade the view of olive trees and vines for his impressive vegetable garden. A visit to the garden is an absolute must, as is an overnight stay in one of the guestrooms. This trendy glasshouse restaurant is surrounded by breathtaking natural beauty, and the chefs' passion and energy are infectious. The restaurant grows about half of its ingredients independently and sources other produce from nearby suppliers. Chef Sezener works with a supply radius of about 10km. The commitment to sustainability and local sourcing is as much part of this restaurant's identity as its focus on open-fire cooking. The chef cooks on a charcoal grill to bring out the natural flavours and textures of his ingredients. The cuisine is simple and unpretentious, sometimes even bordering on the rustic, but it is always full of flavour. Picture a beautiful fillet of grouper, aged for a week, matched with a full-bodied beurre blanc enriched with a clam jus, al dente asparagus and herbs picked from the garden. For dessert: almond crumble with a lemon and bergamot cream, lemon sorbet and powder, and an airy meringue that dissolves on the tongue. This cuisine is personal and testament to the chef's understanding of the ingredients and flavours that nature yields (there is both a vegetarian and non-vegetarian set menu).

1 Star • Country cooking, Traditional Cuisine. Before you've even taken a bite, Revithia captures your heart. The restaurant is set in Kayakapi – the name of both the hotel and the UNESCO-listed historic neighbourhood. Inside, the traditional decor exudes charm; outside, the terrace affords breathtaking views over the valley and the city. And the celebration of the region continues on the menu. The chefs use the finest local ingredients in a homage to age-old, nearly forgotten recipes, which they spruce up here and there with playful textures.The way in which different textures of aubergine – including an airy dip and a cream with tahini – come together so harmoniously in combination with pomegranate vinegar is captivating. And then there's the meltingly tender veal tail with a refined demi-glace, chickpea-and-sweetcorn purée and plum compote finished with mint leaves. This is ingredient-led cooking, in which every element bursts with flavour – intense yet silky smooth. The menu changes three to four times a year, bringing a sense of renewal every season.

1 Star • Japanese Contemporary. Yoshizumi Nagaya is a Japanese chef who is making waves in Düsseldorf. His mastery of Japanese tradition and technical precision is widely praised there. In Istanbul, he is living up to his reputation. He has set up shop in the cosy boutique hotel Bebek, in the lively neighbourhood of the same name. His stylish Sankai offers stunning views of the Bosporus and subtly marries Japanese authenticity with European influences. His veal cheeks are cooked for 48 hours at a very low temperature until almost candied and intensely flavoursome, then served with beans, a ponzu mayonnaise, powdered vinegar and sesame seeds. Of course, you can also get great sushi here: it is meticulously prepared by Hiroko Shibata using fish from local waters. She serves up the sushi perfectly lukewarm, just sticky enough and with a splash of soy sauce to give this melt-in-your-mouth delicacy that final kick. Whether you order the sushi set menu or opt for the signature set menu, this Japanese dining adventure is compelling. And if you need a lift to or from the restaurant, we have some good news: Sankai by Nagaya provides a free luxury shuttle service.

1 Star (Green Star) • Mediterranean Cuisine, French Contemporary. Dining at Teruar Urla gives rise to a sense of natural serenity – and that goes for both the drive along the vineyards and the atmosphere of this luxurious restaurant housed in a building of local stone. On one side, you can see the kitchen team at work; the aperitif room and terrace offer stunning views of the valley below. An overnight stay in one of the guestrooms is a must, but first, take the time to savour Osman Serdaroğlu's intense cuisine. He is a chef who believes that less is more. His minimalist approach to local cooking is infused with Italian flair, a result of his previous work experience. His dishes are always full of surprises. Whether robust terrine from oxtail, tongue, and cheek, served alongside a smoky aubergine purée and an earthy parsley sauce, or rich tagliolini emulsified with lemon juice and olive oil, every dish is sure to intrigue. This is simple and honest cuisine pared down to the essentials. Chef Serdaroğlu is happy to come to your table to expound his vision and share his penchant for local produce. The same goes for the wine list, in fact, which predominantly features Turkish labels. Your charming hostess, Ezgi, and her team are ready to provide you with all the details. The terroir of Urla and its surroundings is special, there's no doubt about that.

1 Star (Green Star) • Modern Cuisine. Situated on the banks of Upper Loch Torridon with majestic mountains in the background and manicured gardens outside, this vibrantly decorated restaurant inside The Torridon hotel is in a truly stunning location. Exceptional Highlands produce is the bedrock of superbly balanced dishes that could be either classic or original in their make-up: from day-boat John Dory with a sublime roast chicken sauce, to the clever combination of white chocolate and rocket with preserved brambles. An extensive global whisky collection adds to the appeal.

1 Star • French Contemporary. This intimate restaurant next to The Savoy's American Bar is named in honour of the year in which renowned French chef Georges Auguste Escoffier joined the hotel. It’s a comfortable and discreet space, with golden hues, art deco touches and just 10 well-spaced tables. The surprise tasting menu is in part inspired by Escoffier’s classics but prepared using modern techniques, resulting in dishes with elegance and poise, underpinned by high-quality ingredients such as Cornish Red chicken. The Fragola Melba dessert is an updated version of the original made in honour of Dame Nellie Melba.

1 Star • Modern British. You'll find an abundance of homespun charm at this sweet, cosy restaurant run by a husband-and-wife team. Elizabeth warmly welcomes you into the 18th-century, Grade II listed building, while her husband James works alone in the kitchen. His concise menu is a masterclass in naturally delicious cooking that is free of frippery. Ingredients are sourced from trusted suppliers and delivered with excellent complementary flavours, be it Salcombe crab with punchy romesco or in-season deer with a deep, intensely flavoured faggot.

1 Star • French. Sister restaurant to Portland and Clipstone, this small bistro deluxe delivers intimate, relaxed surroundings in which to enjoy a menu based around classical French cooking. British Racing Green walls blend with simple polished wood, candle-lit tables and wicker chairs, while the semi-open kitchen brings a livelier atmosphere to one end of the room. Fine ingredients are used to excellent effect in bold, gutsy combinations that deliver simply delicious results; ensure you save room to finish with the greengage Tatin or the textbook Paris-Brest. Wine connoisseurs should look out for the 'Cellar List' and its many gems.

1 Star • Modern Cuisine. Adam Stokes’ elegant restaurant feels like it’s been part of the Birmingham dining scene forever. It’s a luxurious place with an art-deco-cum-retro style that includes a smart cocktail bar and a plush dining room. The cooking seamlessly mixes tradition and modernity, offering tried-and-tested combinations in dishes you will recognise in name, but served in ways you’ve probably never encountered. That being said, the primary flavours are left uncrowded, with nothing extraneous on the plate. An impressive wine selection adds to the appeal.

1 Star • African, Creative. “We aim to prove that West African cuisine deserves its place in fine dining by highlighting its unique flavours and culinary traditions on its own terms,” says founder Aji Akokomi. With the help of some talented chefs, he is achieving that goal and then some. The kitchen adds a creative spin to recipes from across the region – be it Ghanaian abunuabunu, Senegalese yassa or Nigerian jollof rice – whilst retaining their original flavours and showcasing prime ingredients of superb quality in total harmony. Ask for a spot at the kitchen counter for a ringside seat.

1 Star • Modern British. Alchemilla occupies the red-brick vaulted arches of a Victorian carriage house, yet despite its rustic first impression, it’s a modern place. A living wall and roof garden set the scene for Head Chef Alex Bond's inspired, exciting cooking that utilises sustainably sourced ingredients. As well as injecting plenty of his own personality into the dishes, he has an innate skill for bringing together sweet, sour, salty and citrus elements in wonderful harmony; his aged hogget with roasted lemon, aubergine and black olive is a prime example. The esoteric wine list has a bias towards natural wines.

1 Star • Modern British. Relax by the fire in the cosy sitting room of this 14C pele tower, while enjoying canapés and perusing the hugely impressive wine selection from the estate cellars; then head through to the modish, country kitchen style restaurant with its unique tiled floor and garden views. Accomplished dishes are driven by the seasons and the availability of produce from the surrounding Lowther Estate, with the gardener playing a key role in the crafting of the menu. Sauces are a highlight and really elevate each dish.

1 Star • Indian. This long-standing Indian restaurant delivers a dining experience where the emphasis is on differently sized dishes designed for sharing – delivered as and when they are prepared from the tawa, tandoor and sigri grills. The smaller portions allow you to try more dishes from the impressively varied menu, with smoked chilli lamb chops a standout and top-drawer produce a feature throughout the cooking. The team are friendly, the atmosphere is lively and the vibrant, original dishes remain in the memory long after you've departed.

1 Star • Indian. There’s opulence to spare at this lavishly furnished, no-expense-spared restaurant from the team behind Gymkhana. Soft lighting, wood panelling and colourful décor all add to the atmosphere, which takes its cues from the ‘party mansions’ of the former undivided Punjab. Northern India and Pakistan inspire the menu, which provides a showcase for the chefs’ first-rate produce, abundant technical skill and beautifully balanced spicing – all of which are evident in the superb guinea fowl 'Changezi' curry. Downstairs, in Ambassy, guest DJs curate a late-night rotation of Punjabi and British dance music.

1 Star • Seafood. Top-drawer fish, treated with the culinary skill it deserves, is the main attraction at this restaurant on the top floor of the South Place Hotel. The chefs have the confidence to know that when seafood is this good, it needs little in the way of adornment, and the pared-back cooking allows exceptional produce like roast Newlyn cod to shine through. Dishes are attractively presented and so is the room, with an ornate ceiling and inviting roof terrace.

1 Star • Thai. ‘Rooted in Thailand, Uniquely British’ is the tagline of this joyfully run restaurant from John and Desiree Chantarasak – John is half-Thai, half-British, a duality that informs his cuisine. The exemplary ingredients – from crab to venison – are sourced from across the UK, including from Desiree’s family’s farm, but you can certainly expect more than British ingredients simply married with Thai flavours. There are reimagined and innovative dishes aplenty here too, such as Brixham crab with caviar and coconut ash cracker. Clever sourcing also extends to the furniture, with the tables made from Chamchuri wood by craftsmen in Chiang Mai.

1 Star • Modern British. At the centre of a picturesque market town sits this 16th-century red-brick house, where the interior blends historic touches and an inglenook fireplace with smart modern design. To start, sample the signature Chiltern Black ale bread, before dining from one of a variety of menus that showcase the experienced chef's accomplished cooking, where the well-measured flavour combinations have an understated complexity. Seasonality is to the fore, as evidenced by superb dishes like local lamb sweetbreads with first flush garden peas and morel mushrooms.

1 Star • Creative British. In a narrow Soho alley sits this outpost of Simon Rogan’s celebrated L’Enclume restaurant in the Lake District. Before assembling on the 12-seater counter, diners are served drinks in the small bar, along with a variety of snacks, each of which is presented and described by a different chef. The set menu is then served to all at the same time and is made up of creative, detailed dishes like Cartmel Valley Fallow deer with fermented black garlic or Orkney scallops with smoked pike perch roe. The chefs also make great use of organic ingredients from Rogan’s own Cumbrian farm.

1 Star • Creative. When American chef Rodney Wages visited Edinburgh on holiday, he fell in love with the city so much that he decided to move himself, his family and his restaurant here. And that's how Avery, which once graced the streets of San Francisco, came to be located in a classic Georgian townhouse in Stockbridge. Rodney has wholly embraced his Scottish surroundings, taking the country's bountiful produce and treating it with a Californian lightness, while providing bold, distinct flavours – like Orkney scallop dressed with pineapple jus. The drinks flight combines wine, sake, sherry and, of course, a wee single malt whisky.

1 Star • Modern Cuisine. A former coal store is the setting for this beachside restaurant on the beautiful Gower Peninsula. Head Chef Hywel Griffith was born in north Wales and his passion for the country is palpable; he writes his menus in both English and Welsh, and shows admirable support for the country’s producers. Sophisticated, classical cooking is the focus and dishes are reassuringly recognisable. Contrasts in flavour are well-judged and the various components work together to put the spotlight on the main ingredient. The bara brith soufflé is a must!

1 Star • Seafood. In the middle of an ersatz-industrial space sits a horseshoe-shaped counter with 18 seats, allowing diners to see ‘behind’ the scenes. Every seat has a view of the chefs in action and it is they who serve the dishes and explain their construction and make-up with palpable pride. The surprise seasonal menu consists of around 10 contrasting and creative courses. The focus is on seafood and dishes could include brill with black pudding, Orkney scallops with smoked kipper cream, and delicious Sicilian red prawns. As everyone is served together, it’s important to arrive on time.

1 Star • Modern British. Situated in an enviable location next to the South Downs, South Lodge is a beautiful country house hotel that thankfully has a restaurant to match. Ben Wilkinson is an intelligent and skilful chef who runs a calm, focused kitchen; sit at the high-topped tables to watch him and his young team use impeccable techniques to get the most out of exceptional produce, be it day-boat turbot or wild fallow deer. The flavours build as the menu progresses and the desserts are a real highlight. Dishes are delivered with real pride by the chefs.

1 Star • Indian. Named after India’s spiritual capital, Benares marries tradition with daring modernity. You’re greeted at the foot of the stairs, then escorted up past a flower-filled pool and busy bar into the cleverly textured restaurant. The private dining rooms and large lounge make it popular with businesspeople, but this is also somewhere for an intimate evening. Sameer Taneja’s signature dishes include Malabar scallops and batak nihari – prime examples of cooking that shows confidence, freshness and vitality, with the exemplary quality of the ingredients shining through.

1 Star (Green Star) • Creative British. All the hallmarks of a characterful country pub can be found here: exposed beams, flagged floors and even an open fire. The cooking is driven by produce from their farm, such as superb Herdwick lamb presented in two servings. The chefs work in total harmony with the gardeners, and an array of preservation techniques are used to ensure their ingredients last. The resulting dishes boast bold yet harmonious contrasts and plenty of depth. The entire team has wholeheartedly bought into the restaurant's vision and their enthusiasm is infectious. The antique-furnished bedrooms have private patios.

1 Star • Modern Cuisine. If you have something special to celebrate, this marble-fronted restaurant inside The Club Hotel & Spa is the place to come – and cocktails in the bar are all part of the experience. It’s a chic place, where bright linen-clad tables stand out against dimly lit, dark wood walls. Eye-catching dishes offer natural, well-balanced flavours and an occasional hint of playfulness, while the kitchen clearly understands how to use techniques to enhance rather than overshadow the fine produce. Go for the tasting menu inspired by the chef's travels, with accompanying wines.

1 Star • Traditional British. The culinary techniques of the Basque country are the inspiration behind this smoothly run restaurant on the first floor of a former pub. Cooking over fire is the focal point, with the smell of smoke the perfect way to get your taste buds excited; ask for a table opposite the open kitchen to see the flames for yourself. 'Brat' is the Old English word for turbot and this is the house speciality – designed for sharing, it’s grilled whole in a handmade basket over lumpwood charcoal. Plenty of other fish are on offer too, along with some robustly flavoured starters, and the delicious burnt cheesecake is the ideal way to end.

1 Star • Modern British. There's an appealingly relaxed, cosy feel to this neighbourhood restaurant, where the downstairs room benefits from the atmosphere of an on-view kitchen. An imaginative streak runs through dishes based around top-notch seasonal ingredients that are either foraged or organic, while preserving and pickling also play a key role on the well-balanced and deftly prepared tasting menu. Highlights could include the likes of Wagyu beef with black bean ketchup and a terrific Bordelaise sauce. The astutely chosen wine flight creates the perfect partnership.

1 Star • Modern British. One of the last true country house hotels, this 14th-century manor sits within 365 acres of formal gardens and parkland in a picture-postcard village – and the immensely charming interior features characterful oak panelling and a host of cosy open-fired lounges. Quality produce from Anjou pigeon to Cornish brill plays a pivotal role in the menu, which results in a flavoursome blend of simple and premium ingredients. Dishes are precisely prepared and deliver refined, classic combinations with modern overtones. Luxurious bedrooms are split between the house and mews cottages.

1 Star • Modern Cuisine. Cail Bruich means ‘to eat well’ and this smart restaurant certainly lives up to its name. Experienced Head Chef Lorna McNee has the utmost respect for the quality of her ingredients and a great understanding of how to use them without overcomplicating things. Sauces are a particular highlight – be it a creamy truffle and brown butter emulsion or a rich bisque enhance by XO and chilli – and perfectly demonstrate the classical technique that underpins cooking which also shows a degree of creativity. The kitchen table is ideal if you want to get in on the action.

1 Star • European Contemporary, European. 'Never judge a book by its cover' certainly rings true here, as within this former pub sits a convivial and really quite stylish restaurant, where sophisticated cooking combines with efficient, unstuffy service. Alongside an à la carte, you have the option to ‘build your own’ 5 course tasting menu by selecting one dish from each of their ‘character’ profiles; these range from 'Subtle' (such as Acquerello risotto) to 'Robust' (roast lamb, perhaps) and finish with 'Greedy' for dessert. Top-notch ingredients and strong classical technique run throughout.

1 Star • Modern Cuisine. There’s no paper menu handed out at this cosy little spot tucked away in a parade of shops off Dalston High Road; just trust the chefs in the open kitchen who’ll produce an intriguing, enjoyable and fairly priced set dinner that’ll leave you feeling sated and contented. The chefs know their butchery and make good use of techniques like pickling and fermenting. Aged Cornish mackerel could be followed by almond anolini; lamb can feature firstly as a broth and then as three different cuts. Consider going for the pairing of natural wines.

1 Star • Modern Cuisine. Named after the ancient tree that stands in front of it, this restaurant sits inside the Farlam Hall Hotel. A historic Cumbrian country house, its refurbishment transformed it into an elegant retreat that deftly mixes the antique with the contemporary. The restaurant offers Indian-influenced cooking in the form of a generous tasting menu showcasing British produce – including plenty of ingredients from the kitchen garden – enhanced by subtle spicing. The service team are on the ball and ensure you are well looked after.

1 Star • French. Restaurants offering a standard of cooking this high for over 20 years are few and far between, and the numerous regulars of this smart, friendly neighbourhood spot are a testament to its perennial popularity. The reasonably priced menu features traditional, carefully prepared dishes that showcase quality seasonal produce. The wine list is skilfully chosen and features some well-priced rare wines, with an interesting selection by the glass, while a corkage option allows guests to bring a bottle from their own cellar.

1 Star • African. Adejoké Bakare’s West African restaurant continues to go from strength to strength in this warm, bright Fitzrovia spot which comes with a real neighbourhood feel. Her delicious, satisfying and full-flavoured dishes showcase cleverly judged spicing and expertly made sauces that enhance the superb ingredients without masking their natural flavours – such as a take on banga fish stew where top-notch turbot is complemented by the depth and power of a palm nut cream and green crab sauce. It's all accompanied by friendly service and a fun atmosphere.

1 Star • Modern Cuisine. Just outside the city centre you'll find this smart, understated shop conversion with seasonally changing décor and just six large tables. The cooking takes the form of a surprise menu, with a hand-drawn bookmark picturing some of the ingredients the only hint at what is to come. An interesting and individual streak runs through the cooking, with flavour combinations carefully thought through to enhance one another. The skill of the kitchen is most evident in dishes that extract wonderful flavours from seemingly basic ingredients, like kohlrabi with goat's curd.

1 Star • Traditional British. With its thick cream carpets, neo-classical mouldings, mahogany tables and velvet upholstery, there’s a plush feel to this elegant restaurant from the renowned Clare Smyth. Her signature purity and precision are on display across a menu of refined and reinvented traditional British and French dishes. ‘Fish and chips’ is in fact Dover sole filled with lobster mousse, while the sherry trifle is a sweet, simple hit of nostalgia. As a side, choose from a wide selection of classic potato recipes, be it boulangère, dauphinoise or hasselback. A chic, cosy private dining room in the basement is perfect for a group of friends.

1 Star • Modern British, Seafood. There’s a wonderful fusion of setting and cooking at Cornus. A sister to long-standing Chelsea restaurant Medlar, it’s a refined, simply decorated restaurant with linen-laid tables and understated quality. The same goes for the dishes, which are based around superb produce, much of it seafood from the southwest coast. The likes of sweet Devon crab and roasted Cornish cod are made all the more delicious by the kitchen’s restrained approach and consummate technical skill. The chefs know they’re using brilliant ingredients, so never overcomplicate matters.

1 Star • Modern Cuisine. Ring the bell and you’re welcomed into an operation unlike any other – the name may be old English for ‘kitchen’, but this is very much a restaurant of the moment. You start with a drink and the first course in the bar, then it’s upstairs for a snack in the kitchen before being seated in the intimate dining room with its bespoke crockery and pottery. It’s easy to see why the chef, who is a keen forager, talks so proudly of his ingredients, whether that’s the Shetland cod or the Highland wagyu. He and his team deliver and explain in detail their delicate, balanced and innovative dishes.

1 Star • Traditional British. The Goring is a model of British style and understatement and its ground floor dining room the epitome of grace and decorum. It appeals to those who ‘like things done properly’ and is one of the few places in London for which everyone appears to dress up. The hotel has long enjoyed a reputation for serving classic British dishes like eggs Drumkilbo, but the kitchen makes judicious use of modern techniques and superb ingredients to produce dishes that display an impressive understanding of balance, flavour and texture.

1 Star • British Contemporary. The Dog and Gun is a proper village pub which does what pubs do best, by providing warmth, honesty and food that puts a smile on your face. Chef-Owner Ben Queen-Fryer cooks with his heart and plenty of natural talent, keeping dishes satisfying and recognisable. Local ingredients, including seafood from Maryport, are showcased in pure, understated compositions with plenty of depth, where flavour comes above all else. You’ll find suet puddings, soufflés and some of the best triple-cooked chips around – not forgetting a great local pint.

1 Star • Modern British. Terse menu descriptions belie the quality of the cooking at this energisingly busy neighbourhood brasserie in Notting Hill. Excellent primary ingredients are at the core, which are lovingly treated by the kitchen team, with highly skilled wood-fired grilling a feature of the menu; grab a seat at the counter to get a view of the chefs in action. Dishes vary from single-bite snacks such as creamy liver parfait toast to shared main courses like deliciously filling Limousin veal chop with vin jaune. First-timers should follow the friendly service team's advice on what – and how much – to order.

1 Star • Modern Cuisine. A gorgeous Arts and Crafts building houses this warm, homely restaurant on the edge of Richmond Park. There's a natural ethos running throughout the highly seasonal cooking, which is best appreciated with the full tasting menu. Impeccably sourced ingredients and strong classical technique underpin assured, satisfying dishes where the boldly flavoured sauces are a highlight – be it honey and verjus with John Dory or a glossy sake sauce with Creedy Carver Duck. The warm, passionate service leaves no detail overlooked, and there are quarterly classical music recitals too.

1 Star • Modern British. Simon Hulstone’s bright, laid-back restaurant looks out over Torquay Harbour. Low-backed wooden chairs sit at stone tables – backed by moody coloured walls – and elephant-themed decorations are dotted about the place. The hugely appealing dishes are led by Simon's selection of local, seasonal produce, including some grown and reared on their 96-acre farm. Accompaniments are designed to enhance each main ingredient, and the tasting menu best demonstrates the breadth of his skill.

1 Star • Modern British, Mediterranean Cuisine. Elystan Street is a neighbourhood restaurant, but as that neighbourhood is Chelsea, you can expect to find elegance and style in spades. It’s a collaboration between Philip Howard and Rebecca Mascarenhas, and with its huge windows, well-judged lighting and friendly service, it's an equally charming spot for a light lunch or an intimate dinner. The cooking comes with well-defined flavours and a lightness of touch, exuding a pared-back, unfussy style that suits the frequent Mediterranean influences. Barbecued octopus with aioli, crispy chickpeas and tardivo is a prime example.

1 Star • Japanese. This restaurant is temporarily closed following a fire.The former BBC TV Centre may be an unlikely setting for a restaurant, but it's a match made in sushi heaven for this flagship venture from Yokohama-born Endo Kazutoshi. The experienced, well-travelled chef is a real showman, explaining each finely crafted, subtly flavoured element of the omakase menu in an engaging, charming way. Ingredients are either imported from Japan, such as rice from Yamagata, or are the best that Europe has to offer, like monkfish from Brixham and tuna from Spain.

1 Star • Modern Cuisine, Fusion. There’s seating for just 12 people at this counter located in the former beer cellar of The Blue Posts pub. Claustrophobes may be hesitant, but on offer is an intriguing and rewarding gastronomic experience. There are two sittings a night, and as the set menu is served to all at the same time, do be punctual – if you're early, try the top-floor bar of the pub. Prime British ingredients power dishes that are thoughtfully composed and confidently prepared, while incorporating influences from across Asia, such as blood orange nahm jim with Cornish red mullet.

1 Star • Modern Cuisine, Creative. The open kitchen acts as a stage at this theatrical restaurant set in the grounds of the Rudding Park hotel. All the semi-communal tables face the chefs as they craft their creative surprise tasting menu, which is filled with assured, technically skilled dishes informed by their homegrown produce (from the 52 raised beds) and the preserved ingredients that line the shelves. In a playful touch, ‘Dessert Island Discs’ allows guests to choose a track to play while the puddings are served. Said desserts are a highlight, such as the exquisitely executed honey custard tart crafted from their own honey.

1 Star • Modern Cuisine. England’s smallest town is a pretty little place and this elegant Arts and Crafts-style building fits it perfectly. It sits in a delightful spot beside the river and its wisteria-covered terrace affords wonderful views. An impressive wood-topped bar and open fires welcome you in and the wood-panelled dining room bursts with charm. The cooking is modern, creative and sometimes playful but this is never at the expense of flavour, thanks to the excellent ingredients used to power dishes like South Coast turbot with a superb vin jaune and dashi butter sauce.

1 Star (Green Star) • Modern British, Regional Cuisine. An engaging team welcome you to this substantial Lakeland mansion; start with drinks in the lounge and take in views over the surrounding fells. The room has a rustic feel and a glass-topped table crafted from a wind-blown tree takes centre stage. Ingredient provenance plays a major role, with produce often coming from their Victorian kitchen garden or local suppliers, as well as being foraged by the team. Skilfully prepared, creative dishes are full of vibrant colours, textural contrasts and sublime flavours, such as scallop with homemade tabasco and Worcestershire sauce.

1 Star (Green Star) • Modern Cuisine. The sprawling Middleton Lodge Estate stretches out over 200 acres and today includes this creative restaurant which sits inside the forge that once served the estate. The tasting menu – which also comes in both vegetarian and vegan forms – features seasonal produce, including some grown on the Estate, where they even harvest their own honey and birch sap. The cooking demonstrates a strong grasp of balance and flavour, with dishes that allow these local ingredients to shine like the picture-perfect Reuben blackberry and pineapple weed tart.

1 Star • Modern Cuisine, Creative. Adam Handling's flagship is a restaurant that keeps up with the times: it’s fun, well-run and offers a friendly, rather uplifting atmosphere. The room's fresh, clean look keeps the focus firmly on the food, which is founded on classical techniques but blends in playfulness and originality to produce colourful, well-crafted dishes which are beautiful to behold. The signature bread served with chicken skin butter and liver pâté is inspired by Adam's sister, who would only eat roast chicken for Sunday lunch. The menu comes in the form of a map of Britain, showing where the ingredients come from.

1 Star • French. It might be smaller than the glass-fronted office buildings that surround it but this red-brick, Grade II-listed former school certainly holds its own. The magnificent vaulted room lends itself effortlessly to its role as a glamorous brasserie and the atmosphere is buzzy without being overly loud. The cooking is classically French and there are no unnecessary fripperies, just reassuringly familiar combinations with the emphasis on bold, harmonious flavours – such as barbecued monkfish with a textbook, rich yet piquant vin jaune sauce split with herb oil.

1 Star • Modern Cuisine. As you drive down the narrow, winding lane leading to Gidleigh Park, just know that you will be handsomely rewarded at the end of your journey. Situated inside a grand Edwardian mansion, this is the epitome of country house dining; the setting, both inside and out, is beautiful, while the cooking is underpinned by superb premium ingredients from lobster to venison. Their delicious natural flavours are showcased in classically based dishes with the odd dash of international flair. Any visit here is a joy, but staying over in the hotel makes it feel all the more special.

1 Star • Modern British. You get a good feeling about this intimate, personally run restaurant from the moment you arrive and are greeted by the chefs in the open kitchen. Go for the longer of the tasting menus and you won’t regret your decision, as local chef Tom and his team show a great understanding of flavour and balance across dishes founded upon the bountiful Welsh larder – from seaweed and seafood to Gower salt marsh lamb. The service is genial and unobtrusive, perfectly befitting of such an impressive operation.

1 Star • Modern Cuisine. Its idyllic setting is one of Grace & Savour's many draws. Housed in a relatively new building within the Hampton Manor estate, it's a simply beautiful restaurant where the historic meets the contemporary and diners can look out onto the restored Victorian kitchen garden. Some dishes are eye-catching and elaborate in their make-up, while others are defined by their simplicity, and a modern Nordic touch means you can expect plenty of preserved elements complementing the outstanding British produce – like succulent Cornish lobster. Make it an occasion by booking a bedroom.

1 Star • Modern British. This quintessential country house hotel is surrounded by 35 acres of glorious gardens; it was, after all, once home to pioneering gardener William Robinson. Ornate ceilings and fireplaces feature in the beautiful sitting rooms, while the restaurant sits within a striking contemporary extension. The kitchen garden provides the kitchen's heartbeat, with the fruit (and veg) of its labours being used across carefully executed dishes that appeal to both the taste buds and the eyes – as in the seemingly simple but utterly delicious 'garden salad'.

1 Star • Classic Cuisine. One of England's first country house hotels, Hambleton Hall was considered ground-breaking when it opened in 1980; a feeling of luxury still pervades today, with its traditionally styled interior enhanced by the idyllic setting on the shore of Rutland Water. Aaron Patterson has headed up the stoves since 1992 and there’s a dependability to the cooking here; accomplished seasonal dishes have a classical base with distinct flavours and plenty of modern touches. Bread comes from their own artisan bakery and the 400-bin wine list is a real labour of love.

1 Star • Modern British, Regional Cuisine. This 17th-century village inn has been sympathetically restored by Cumbrian born-and-bred couple Kevin and Nicola Tickle – and the locals are loving them for it, with the front bar still open for people to pop in for a pint and freshly made pie. In the rear restaurant, Kevin conjures up a tasting menu inspired by the seasons, the surroundings, his imagination and his local foraging knowledge. The playfully described dishes reveal real depth and originality. On certain days all tables are served at the same time, so be prepared to arrive promptly.

1 Star • Modern Cuisine. There's such a pleasant feel to this neighbourhood restaurant, courtesy of a bright, clean look that’s matched by warm and unstuffy service. The skilful cooking is founded on fine Scottish produce, whether that be excellent sea trout or the finest berries from Fife. The tasting menu will allow you to make the most of the chefs’ talents, and all fits together like a well-crafted jigsaw. Ask for a table by the window if you want to watch the world go by around the Port of Leith, or opt for a seat at the spacious counter.

1 Star • Modern British. The trees of Green Park provide the inspiration for this relaxed restaurant’s decorative theme: the light oak of the elegant top floor represents branches (up here by the window is the best place to sit); the slightly darker ground floor signifies a trunk; while the darkest spot, the basement bar, echoes the roots. The same menus are served throughout – including a wide-ranging breakfast offering – showcasing assured, skilful dishes with pure and well-balanced flavours to the fore. It’s owned by Hedonism wines, so not only is there a terrific wine list, but any bottle from the Hedonism shop can be at your table within 15 minutes.

1 Star • Traditional British. Set in the Thameside village of Bray, this sweet, quintessentially English inn is best known as Heston Blumenthal’s informal dining option – but that doesn’t make it any less enticing. Concise menus offer time-honoured British dishes presented in a clean, modern style, with punchy flavours and the occasional playful element. The combinations work beautifully and dishes are executed with the utmost precision – look out for the delicious Bakewell tart in particular. Service is relaxed and friendly, and the atmosphere buzzes with the sound of contented diners.

1 Star • Modern Cuisine. James Sommerin's restaurant is a small, intimate affair that provides an immersive yet warm and friendly experience. As the name implies, it’s staffed almost exclusively by family members, with James and his daughter Georgia working together in the open kitchen as well as delivering dishes with a palpable pride. The surprise menu changes regularly and is full of impeccable creations that make great use of produce provided by local suppliers. To finish, the tear-and-share cinnamon bun offers a personal touch, reminding James of his grandmother's house.

1 Star • Modern Cuisine. Vast and characterful, this rustic restaurant is housed in a former merchant’s house on the historic quayside. Flagged floors, cast iron pillars and exposed brickwork feature downstairs, with equal amounts of character upstairs courtesy of sloping floors, wonky ceilings and carved beams. Detailed, original dishes – such as chicken strozzapreti with spinach, peas and parmesan – are based around fine produce and offer punchy flavours, while also maintaining a lightness of touch. The Sunday Feast menu offers a refined, well-priced take on the traditional Sunday roast.

1 Star (Green Star) • Creative. The 240-acre Leonardslee Lakes and Gardens were first planted in 1801 and are famous today for their azaleas, rhododendrons and even a wallaby colony. Within the grounds sits an Italianate mansion housing elegant bedrooms and this intimate restaurant. The 'Estate Experience' tasting menu uses seasonal ingredients from their own land, with Chef Jean Delport's South African heritage shining through – such as in the carrot biltong forming part of the signature 'Rabbit Eats Carrot' dish. The wine list continues the South African trend, with choices from their own Benguela Cove estate.