rowid,address,cuisine,description,distinction,facilities_and_services,green_star,latitude,location,longitude,name,phone_number,price,url,website_url,updated_on
1,"1-21-2 Shimanouchi, Chuo-ku, Osaka, 542-0082, Japan",Japanese,"Cuisine that does not change does not improve. To advance the craft he learned at a ryotei, Hitoshi Takahata has brought it to a counter-style kappo. His omakase menu, for example, bends standard practice by letting guests choose grilled items. Grilled spareribs are prepared with soy sauce, honey and red wine, elevating this Japanese favourite. The calligraphed tablet is written by Takahata’s father; artwork is the handiwork of his daughter; the proprietress handles customer service. A restaurant supported by a family’s love.",3 Stars,"Air conditioning,Counter dining",0,34.673353,"Osaka, Japan",135.507205,Taian,+81661200790,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/taian,,2024-05-14 15:02:06.748883152+08:00
2,"35 Nanzenji Kusagawacho, Sakyo-ku, Kyoto, 606-8437, Japan",Japanese,"This traditional restaurant began its 450-year history as a teahouse on the approach to Nanzen-ji Temple. The premises have retained much of their character while accruing features from each passing era, and the same is true of the fare. Two generations have combined fluidity with constancy, layering gradual innovation on top of unchanging Hyotei tradition. Soup made with dried tuna instead of dried bonito was the innovation of Eiichi Takahashi, while tomato soy sauce with decorative sashimi of Akashi sea bream of current owner-chef Yoshihiro Takahashi.",3 Stars,"Air conditioning,Car park,Shoes must be removed",0,35.011355,"Kyoto, Japan",135.786742,Hyotei,+81757714116,¥¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/hyotei,http://hyotei.co.jp/,2024-05-14 15:02:06.774549552+08:00
3,"1-9-11 Edobori, Nishi-ku, Osaka, 550-0002, Japan",Innovative,"An artwork resembling a planet dominates the dining room. Look closely and the ‘planet’ contains overlapping images of cuisine, which gather together to form a picture of the Earth. ‘Dialogue with the Earth’ is, indeed, the theme of this restaurant. The experience of growing up amid the beauty of nature shaped the bold world view of Hajime Yoneda. The digitised recipes and detailed cuisine attest to his experience as a system engineer. Cuisine that draws inspiration from all Creation is imbued with love and respect for nature.",3 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus",0,34.688612,"Osaka, Japan",135.496084,HAJIME,+81664476688,¥¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/hajime,http://www.hajime-artistes.com/,2024-05-14 15:02:06.798831352+08:00
4,"459 Shimokawaracho, Higashiyama-ku, Kyoto, 605-0825, Japan",Japanese,"The elegant garden and well-appointed ceremonial space speak of a gracious atmosphere born of unbroken tradition. The fare presented encapsulates the creed of ‘kirei sabi’, or cheerful beauty within a classic form. That which does not change, changes continually. Innovation that gives birth to tradition is the human science of Chef Yoshihiro Murata. ‘The traditional Japanese restaurant is the art gallery of the Japanese aesthetic’, Murata observes, and the aesthetic of Kyoto is elegant simplicity.",3 Stars,"Air conditioning,Car park,Shoes must be removed",0,35.001535,"Kyoto, Japan",135.782079,Kikunoi Honten,+81755610015,¥¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kikunoi-honten,https://kikunoi.jp/,2024-05-14 15:02:06.829732153+08:00
5,"136 Matsushitacho, Nakagyo-ku, Kyoto, 604-8093, Japan",Japanese,"Isshisoden Nakamura started out as a business hauling fish from the Wakasa region to Kyoto. For Motokazu Nakamura, the sixth-generation owner-chef, his restaurant’s name does not refer to a secret cooking technique passed down to a single heir, but rather to the spirit of treasuring every meeting. For the shiromiso zoni, the miso is dissolved in water alone.  The remains of the sweet-grilled tilefish are turned into soup, not letting any flavour escape. The water bubbling up from the tiny inner garden is behind this restaurant’s best-known dishes.",3 Stars,"Air conditioning,Shoes must be removed",0,35.010397,"Kyoto, Japan",135.765083,Isshisoden Nakamura,+81752215511,¥¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/isshisoden-nakamura,http://www.kyoryori-nakamura.com/,2024-05-14 15:02:06.858423153+08:00
6,"613 Maruyamacho, Higashiyama-ku, Kyoto, 605-0071, Japan",Japanese,"‘Mizai’ means ‘not there yet’, the creed by which owner-chef Hitoshi Ishihara lives. All guests are served at the same time under the concept of ‘building together’ to facilitate communication. Rice is served freshly steamed rice and scorched to signify thanksgiving to Japan for her bounty. The matcha is made with holy water from Yasaka Shrine. Taking to heart the counsel of 16C tea master Sen-no-Rikyu, ‘arrive before the appointed time’, Ishihara is already waiting for customers at 6:00 p.m.",3 Stars,"Air conditioning,Cash only,Counter dining,Notable sake list",0,35.002993,"Kyoto, Japan",135.782364,Mizai,+81755513310,¥¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/mizai,https://mizai.jp/,2024-05-14 15:02:06.890099954+08:00
7,"566-27 Komatsucho, Higashiyama-ku, Kyoto, 605-0811, Japan",Japanese,"Gion Sasaki is tackling new challenges, where ‘everyone’s a star’. Staff members work together to propose menu items in a dialogue between younger members, who hold the future of cuisine in their hands, and Hiroshi Sasaki with his wealth of experience. The practice inspires the younger cooks while bringing everyone together. The central presence of a grill reminds staff of the origins of cooking. Sasaki continues to drive a revolution in Kyoto cuisine.",3 Stars,"Air conditioning,Counter dining,Shoes must be removed",0,34.998881,"Kyoto, Japan",135.775049,Gion Sasaki,+81755515000,¥¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-sasaki,http://gionsasaki.com/,2024-05-14 15:02:06.916891954+08:00
8,"2-5-18 Senriyamanishi, Suita, Osaka, 565-0851, Japan",Japanese,"The interior, ceremonial space and dining-ware remind one of a tea ceremony room. The menu is based on the traditional division of the year into 24 seasons, underscoring their ephemeral nature. Owner-chef Hideaki Matsuo follows the calendar and respects historical events and lore, passing Japanese culture to the next generation. He is always creative and ready to experiment with new flavours. The auspiciously named ‘Dragon Cloud Grill’ was inspired by French soufflé. A modern sensibility is on generous display.",3 Stars,"Air conditioning,Interesting wine list,Notable sake list,Shoes must be removed",1,34.770287,"Osaka, Japan",135.501289,Kashiwaya Osaka Senriyama,+81663862234,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/kashiwaya-osaka-senriyama,https://jp-kashiwaya.com/,2024-05-14 15:02:06.946780754+08:00
9,"Mietenkamer Straße 65, Grassau, 83224, Germany","Creative, Modern Cuisine","Here in the restaurant of Das Achental hotel, Edip Sigl impresses diners with his distinctive culinary style. His dishes are modern, sophisticated and packed with flavour and intense contrasts. However, they always remain wonderfully balanced. For example, the fantastic Mieral pigeon is given a nice barbecued note with a roasted finish and served with a harmonious onion and beetroot filling in a crispy baked tart and slices of intense-flavoured Périgord truffle. Diners choose from two set menus comprising six or eight courses dubbed ""Chiemgau pur"" and ""Chiemgau goes around the world"". As the names suggest, the first is dedicated entirely to premium produce from the Chiemgau region, while the second combines local and international ingredients. Be it Balfego tuna, brown trout or lamb, the quality of the produce is outstanding! The sophistication of the cuisine is matched by the courteous waitstaff, who also provide sound wine recommendations. Tip: Ask for a table by the large window front in the chic dining space for a view of the garden.",3 Stars,"Air conditioning,Car park,Interesting wine list",0,47.7856302,"Grassau, Germany",12.4656176,ES:SENZ,+498641401609,€€€€,https://guide.michelin.com/en/bayern/grassau/restaurant/es-senz,https://www.das-achental.com/,2024-05-14 15:02:06.975414455+08:00
10,"Auf'm Eichelfeld 1, Dreis, 54518, Germany",Classic French,"This legendary fine dining establishment has an exemplary pair of hosts in husband-and-wife team Magdalena and Clemens Rambichler. In the kitchen, the latter cultivates the house specialities (the ""Kleine Torte"" of beef fillet tartare with Imperial Gold caviar deserves a mention here!) and gives them a modern twist with a deft touch, while also incorporating new dishes of his own. Take, as an example of his refined, perfectly crafted and beautifully presented creations, the two langoustines of impeccable quality, grilled until tender – they harmonise delightfully with the airy, creamy butter sauce and the aromatic fruity mango puree with a wisp of Buddha's hand. The set menu features two intriguing wine pairings. You can also dine à la carte. Magdalena Rambichler is always on hand, genial and extremely competent as head of service. The decor is stylish and elegant with a restrained modern feel. The inviting individually designed guestrooms are equally fabulous.",3 Stars,"Car park,Garden or park,Interesting wine list",0,49.9377323,"Dreis, Germany",6.8109342,Waldhotel Sonnora,+49657898220,€€€€,https://guide.michelin.com/en/rheinland-pfalz/dreis/restaurant/waldhotel-sonnora,https://www.hotel-sonnora.de/,2024-05-14 15:02:07.002309955+08:00
11,"Shanghaiallee 15, Hamburg, 20457, Germany","Creative, International","In his set menu ""Das Tor zur Welt"" (""Gateway to the World""), Kevin Fehling makes use of various components and flavours from far-flung places such as Asia or South America, and also likes to marry these with elements of classic French cuisine. For example, the combination of unagi (eel cooked Japanese style) with smoked unstuffed foie gras, nori, wasabi, and shiso creates a unique sense of balance with pleasing contrasts. But you don't always have to go so far afield; for instance, the quail crépinette and confit leg with ratatouille cake, sardine and gremolata is equally compelling when it comes to the quality of the produce, depth of flavour and meticulous craftsmanship. And these are not the only two dishes that come as a set of variations on a theme, each of which showcases the excellent main ingredients beautifully. The setting is stylish and relaxed, and from your spot at the long and winding table after which the restaurant is named, you can watch the action in the kitchen – everything runs without a hitch!",3 Stars,"Counter dining,Interesting wine list",0,53.5426688,"Hamburg, Germany",10.0029635,The Table Kevin Fehling,+494022867422,€€€€,https://guide.michelin.com/en/hamburg-region/hamburg/restaurant/the-table-kevin-fehling,https://thetable-hamburg.de/,2024-05-14 15:02:07.038167056+08:00
12,"Parkstraße 1, Wolfsburg, 38440, Germany","Creative, Modern Cuisine","The Ritz-Carlton is located in the heart of Volkswagen's fascinating Autostadt, and here – somewhat hidden on the ground floor at the end of a corridor – is a truly worthwhile destination for any gourmet: Aqua. The decor is elegant and sleek, the front-of-house team is professional and at the same time pleasantly informal and friendly – there's no need to be intimidated by three-star cuisine here! The dishes are impressively innovative, occasionally surprising and feature remarkably bold combinations. It's not just ""Sicher char & roasted beechnut seeds, avocado & cucumber"" or "" lobster & braised pork chin, carrot, crustacean mayonnaise"" that whet the appetite. Sven Elverfeld always succeeds in presenting complex dishes with ease. To sum up: this place is all about eating, experiencing and enjoying!",3 Stars,"Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access",0,52.4331722,"Wolfsburg, Germany",10.789999,Aqua,+495361606056,€€€€,https://guide.michelin.com/en/niedersachsen/wolfsburg/restaurant/aqua79029,http://www.restaurant-aqua.com,2024-05-14 15:02:07.064974056+08:00
13,"Luisenstraße 27, Munich, 80333, Germany","Creative, Modern Cuisine","Quality of the highest standard is guaranteed at Jan Hartwig's own restaurant. Here, he creates a set menu comprising seven courses, expandable with ""signature dishes"". His culinary creations are precise and carefully considered down to the last detail; each has its own identity and features wonderful – occasionally surprising – combinations. The premium red mullet served in a yoghurt cream with garlic and black and green stripe of plankton is mind-blowing both in terms of flavour and appearance. An elegant crustacean foam provides the perfect finishing touch. The set menu is available for lunch and dinner – it's also possible to have a shortened version at lunchtime. The design is sleek, chic and upscale; depending on where you sit, you can look through the open door or open pass into the kitchen, dubbed the Labor der Liebe (""Laboratory of Love""). The atmosphere is harmonious, and the service team led by maître d' Kilian Skalet is dedicated and professional. The impressive wine list includes specialities such as magnums, jeroboams and special vintages.",3 Stars,,0,48.1447975,"Munich, Germany",11.5629878,JAN,+498923708658,€€€€,https://guide.michelin.com/en/bayern/mnchen/restaurant/jan-1204321,https://jan-hartwig.com/,2024-05-14 15:02:07.094281256+08:00
14,"Hermine-Bareiss-Weg 1, Baiersbronn, 72270, Germany",Classic French,"Claus-Peter Lumpp is truly a master of his trade! Since March 1992, the native Swabian has been head chef at the Bareiss fine dining restaurant and is, so to speak, part of the furniture. His cuisine is still classically French in style, but he also incorporates modern elements. He combines, for example, top fresh and tender roasted langostino with pumpkin in the form of jelly, fine slices and puree as well as a crustacean sauce with tremendous strength and flavour expression, refined with a bit of ginger. The wonderful cheese trolley deserves a mention, and the trolley of sweets and chocolates is equally enticing. Then there is the refined atmosphere, which is in no small part down to the excellent service provided under the tutelage of Thomas Brandt, a maître d' of the old school. Sommelier Teoman Mezda provides excellent wine recommendations. It's a bonus that you can also enjoy this at lunchtime!",3 Stars,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",0,48.5205845,"Baiersbronn, Germany",8.3269876,Restaurant Bareiss,+497442470,€€€€,https://guide.michelin.com/en/baden-wurttemberg/baiersbronn/restaurant/restaurant-bareiss,https://www.bareiss.com/,2024-05-14 15:02:07.121827157+08:00
15,"Chausseestraße 8, Berlin, 10115, Germany","Modern Cuisine, Creative","Let yourself be taken on a ""journey"" courtesy of Marco Müller's ""Inspiration"" tasting menu, over the course of which he applies his own clear culinary style to skilfully build a narrative arc. The pleasant team will explain the ideas behind the dishes in a relaxed and informal way and are happy to answer questions. The menu features terrific ingredients such as Wagyu beef from Germany, the distinctive flavour of which is in a class of its own, and squid (an invasive species from the North Sea). From rabbit tartare or dry-aged carp, some of the dishes here are sure to surprise even experienced foodies at times – in an absolutely positive way! In summer, the best place to sit is on the small but inviting terrace. If you are in Berlin, don't miss the opportunity to try this cuisine!",3 Stars,"Air conditioning,Interesting wine list,Terrace",1,52.5283507,"Berlin, Germany",13.3860867,Rutz,+493024628760,€€€€,https://guide.michelin.com/en/berlin-region/berlin/restaurant/rutz,https://rutz-restaurant.de/,2024-05-14 15:02:07.154131057+08:00
16,"Schlossstraße 27, Perl, 66706, Germany",Creative,"Few chefs could bring together the flavours of French and Japanese cuisine more distinctively than Christian Bau. Elements of both styles can be found in his ""Paris-Tokyo"" set menu, a fine example being his mackerel with caviar, buttermilk, yuzu kosho and chives, served on an elaborate Japanese waffle. His meticulous craftsmanship is second to none, as is the exceptional quality of the produce. He skilfully incorporates fresh ideas while remaining true to his own unique style. His dishes are perfectly balanced and full of finesse, but most of all they are truly original. There is also a range of ""specials"" with which to supplement the set menu. Charming and professional service.",3 Stars,"Air conditioning,Car park,Interesting wine list,Notable sake list",0,49.5351732,"Perl, Germany",6.3872109,Victor's Fine Dining by christian bau,+49686679118,€€€€,https://guide.michelin.com/en/saarland/perl/restaurant/victor-s-fine-dining-by-christian-bau,https://www.victors-fine-dining.de/,2024-05-14 15:02:07.185480258+08:00
17,"Bahnhofstraße 8a, Piesport, 54498, Germany","Modern French, Creative","You would not necessarily expect to find such a first-class restaurant in tranquil Piesport. It is thanks to Thomas Schanz that this small town on the Moselle, already known for its excellent wines, has also become a mecca for foodies. With his own distinctive style, he puts a modern spin on classic cuisine, harmoniously combining bold flavours. He is uncompromising when it comes to the quality of his ingredients. One signature dish not to be missed is the truffle egg; another tempting option is the wild turbot, garnished with rings of green apple and cream, accompanied by pralines of poached lettuce with a pistachio filling, complemented by the exquisite acidity of a wonderfully powerful blossom and hay infusion. The team are dedicated to recommending just the right wine to you – including bottles from their own winery. Thomas Schanz is not only a trained chef but a hotelier as well, and there are lovely guestrooms in the hotel he has taken over from his parents.",3 Stars,"Air conditioning,Car park,Interesting wine list,Wheelchair access",0,49.8776003,"Piesport, Germany",6.9266002,schanz. restaurant.,+49650792520,€€€€,https://guide.michelin.com/en/rheinland-pfalz/piesport/restaurant/schanz-restaurant,https://www.schanz-restaurant.de/de/,2024-05-14 15:02:07.211567258+08:00
18,"Tonbachstraße 237, Baiersbronn, 72270, Germany","Classic French, Creative","Schwarzwaldstube, the flagship restaurant of the Traube Tonbach hotel, is modern and elegant with a regional flavour; the floor-to-gable glass-paned façade affords unobstructed views of the valley. Chef Torsten Michel and his team bowl diners over with a savvy mix of dishes that draw on modern and classic influences. Made using top-notch ingredients, these are clearly structured creations brimming with finesse and flavours. Diners are offered a choice between a short and a longer tasting menu, as well as a vegetarian set menu. The ""Ikejime France"" lacquered sea bass fillet with a crispy skin, served with a pearlescent jus made from roasted perch carcasses with sea buckthorn and maple syrup, for example, is especially tempting. Piet Gliesche's wonderful desserts are the perfect ending to any meal. And then there is the extremely pleasant, perfectly organised service team led by restaurant manager Nina Mihilli and head sommelier Stéphane Gass, who is highly competent and has bags of personality.",3 Stars,"Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",0,48.5369113,"Baiersbronn, Germany",8.3582803,Schwarzwaldstube,+497442492665,€€€€,https://guide.michelin.com/en/baden-wurttemberg/baiersbronn/restaurant/schwarzwaldstube,https://www.traube-tonbach.de/restaurants-bar/schwarzwaldstube/,2024-05-14 15:02:07.240649858+08:00
19,"3001 route des Hauts-du-Camp, au Circuit Paul Ricard, Le Castellet, 83330, France",Creative,"Within the walls of this well-known luxury resort, Provençal bliss reigns supreme. Grounds overlooking the Var hinterland, the Mediterranean on the horizon, ponds, lavender beds… and a superb take on the cuisine of the South of France. Former sous-chef to Christophe Bacquié, Fabien Ferré is working his magic. He has an artist's sensitivity to Mediterranean produce, calling to mind Matisse, who was captivated by the light of Provence. He cooks up a high-calibre storm with two tasting menus – one vegetable-based, the other showcasing fish/seafood, which features dishes such as prawn carabineros with Meyer lemon and coral sauce, or squid with marjoram. His refined and virtuoso cuisine elevates the natural flavour of the ingredients, bolstered by memorably full-bodied sauces, a case in point being the aloe vera-scented vinaigrette that accompanies the mackerel fillet. As for desserts, pastry chef François Luciano delivers fresh and light seasonal creations, for example grapefruit with meadowsweet and Brousse du Rove goat's cheese. It is arguably worth the trip here just for the cheese cellar. Plus a terrific selection of wines and a heavenly terrace for an aperitif and coffee.",3 Stars,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access",0,43.2499288,"Le Castellet, France",5.7838874,La Table du Castellet,+33494983777,€€€€,https://guide.michelin.com/en/provence-alpes-cote-dazur/le-castellet/restaurant/la-table-du-castellet,http://www.hotelducastellet.net/fr/restaurants/restaurant-gastronomique,2024-05-14 15:02:07.272517959+08:00
20,"8 quai du Louvre, Paris, 75001, France",Creative,"The revamped Samaritaine department store is home to the luxurious Cheval Blanc Hotel, within whose walls lies this restaurant, the haunt of low-profile chef, Arnaud Donckele, who has three stars to his name at La Vague d'Or in St Tropez. Wholly committed, he pops in and out of the kitchen to share his passion with diners. His new spin on classical cuisine takes you on a voyage between Normandy, his place of birth, and the Mediterranean, his home of adoption and the Paris region… It is impossible not to be bowled over by his work, from its delicacy and generosity to the exceptional quality of the ingredients. This virtuoso sauce maker, who can be compared with a perfume “nose” or an oenologist, lavishes phenomenal care and attention over his jus, dressings and sauces which should be tasted first to better appreciate the complex aromatic universe of each dish. When it comes to the sweet course, he can count on Maxime Frédéric, previously of the George V, to take the desserts to a whole new dimension. The absolute pinnacle of fine dining.",3 Stars,"Air conditioning,Great view,Interesting wine list,Valet parking,Wheelchair access",0,48.8588148,"Paris, France",2.3421588,Plénitude - Cheval Blanc Paris,+33179355011,€€€€,https://guide.michelin.com/en/ile-de-france/paris/restaurant/plenitude-cheval-blanc-paris,https://www.chevalblanc.com/fr/maison/paris/,2024-05-14 15:02:07.302571659+08:00
21,"Anse de Maldormé, Marseille, 13007, France",Seafood,"Le Petit Nice is inextricably linked to its city, Marseille, and to Gérald Passedat's personality. ""I dive into the Mediterranean, in every sense of the word,"" says the chef. ""It carries me and inspires me, as well as all the lands that surround it."" It would be an understatement to say that he has drawn inspiration from the Mediterranean terroir (fruit, vegetables, cereals, fish, spices etc) to forge his culinary identity. For example, over 65 types of fish are used in the kitchen, from sea bream, dentex and pike-perch to whiting, comber, and sometimes even moray eel. Gérald Passedat, heir to a family of artists and once a student of Alain Chapel, the Troisgros brothers and Michel Guérard, has lost none of the pleasure he takes in cooking and in surprising and thrilling diners. A taste of the Calanques...",3 Stars,"Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access",0,43.2803346,"Marseille, France",5.3521929,Le Petit Nice,+33491592592,€€€€,https://guide.michelin.com/en/provence-alpes-cote-dazur/marseille/restaurant/le-petit-nice,https://www.passedat.fr,2024-05-14 15:02:07.34556176+08:00
22,"30 avenue Aristide-Briand, Menton, 06500, France",Creative,"Born in La Plata in 1976, Argentine chef Mauro Colagreco's destiny has turned out to be nothing short of exceptional. After working alongside many of the greats, he struck out on his own… and found what he was looking for in Menton. Mirazur is the ""last house before Italy"" and looks the sky and the open sea straight in the eye: many a visitor has been hypnotised by the exceptional view of the Mediterranean. Supported by a talented team and a firm believer in the benefits of ultra-short food supply chains (his permaculture vegetable garden is proof of this), Mauro Colagreco is at the top of his game. In tune with lunar cycles, transcending the seasons and the region, his cuisine is a daily ode to aromatic plants, flowers, vegetables and citrus fruits. An unforgettable experience.",3 Stars,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",1,43.7859304,"Menton, France",7.5280514,Mirazur,+33492418686,€€€€,https://guide.michelin.com/en/provence-alpes-cote-dazur/menton/restaurant/mirazur,https://www.mirazur.fr/,2024-05-14 15:02:07.36471696+08:00
23,"9 rue François-Rocca, Marseille, 13008, France",Creative,"You need a raft of superlatives to describe the work of Alexandre Mazzia at AM, his restaurant located in a chic residential area not far from the Stade Vélodrome. A true artist of a chef who is in perpetual motion, he elevates the small-portion format to the realm of art; he is a virtuoso when it comes to spices, roasting and smoking; his childhood memories of the Congo flow through his cuisine. In his hands, the gastronomic mould as we know it has been broken, but, more importantly, it all makes sense! Take, for instance, his trout roe and wild salmon with smoked milk and roasted hazelnuts – in which the intensity of flavour is second to none – or the breaded langoustines with sesame seeds and bonito, a lemon-geranium condiment and seaweed popcorn – a pure wonder. At each sitting, the lucky few are whisked away on a unique adventure of taste sensations, enhanced by perfect service.",3 Stars,Air conditioning,0,43.2701104,"Marseille, France",5.3862325,AM par Alexandre Mazzia,+33491248363,€€€€,https://guide.michelin.com/en/provence-alpes-cote-dazur/marseille/restaurant/am-par-alexandre-mazzia,https://www.alexandre-mazzia.com/,2024-05-14 15:02:07.38524636+08:00
24,"285 avenue Victor-Hugo, Valence, 26000, France",Creative,"The first thing to mention about Maison Pic (in the Drôme département of southeast France) is its special atmosphere. An artfully lit room designed to cast light on the dishes, floral creations, a thick carpet that muffles the steps of a front-of-house team dressed in classic attire. Here, they serve food the old-fashioned way, on a porcelain plate under a cloche. The lofty culinary obsessions of a chef who has been dubbed ""the tightrope walker of flavours"" – adulation of Japan, original presentations – make themselves felt in the dishes. Anne-Sophie Pic now serves a single set menu with ten ""ports of call"". A member of the highly exclusive club of female three-starred chefs, she is now director of the foundation ""Donnons du goût à l'enfance"". Beyond her boundless talent, she is an iconic figure.",3 Stars,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",0,44.9177848,"Valence, France",4.8854965,Pic,+33475441532,€€€€,https://guide.michelin.com/en/auvergne-rhone-alpes/valence/restaurant/pic,http://www.anne-sophie-pic.com,2024-05-14 15:02:07.409558261+08:00
25,"6 rue Balzac, Paris, 75008, France",Creative,"In an interior dominated by a masterful charcoal work, an ""urban cave painting"" depicting a bestiary by the artist Adel Abdessemed, Pierre Gagnaire continues to finetune France’s culinary scene with his adventurous, wholehearted and excessive signature cuisine. This fan of jazz and contemporary art never rests on his laurels. Gagnaire's restaurant, which has had three stars since 1996, reflects his character: modern, understated and subtly sophisticated, all of which is in perfect harmony with the attentive, delicate service. The poetic dishes are constantly reinvented, like small ""satellite"" portions sent into orbit by the chef, making it impossible to cite a single emblematic dish, or even a main characteristic – other than sheer excellence!",3 Stars,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access",0,48.8732506,"Paris, France",2.3003862,Pierre Gagnaire,+33158361250,€€€€,https://guide.michelin.com/en/ile-de-france/paris/restaurant/pierre-gagnaire6112,http://pierregagnaire-lerestaurant.com,2024-05-14 15:02:07.443389661+08:00
26,"1775 route du Leutaz, Le Leutaz, Megève, 74120, France",Modern Cuisine,"Emmanuel Renaut fell in love with Haute Savoie as a child, long before achieving his Meilleur Ouvrier de France title, and his predilection for Alpine produce is deeply ingrained (pike, char and whitefish from Lake Geneva, mushrooms and wild herbs, mountain cheeses). At times he has fun subverting the regional cooking that is expected of him – a case in point being his superb langoustines marinated in citron, caviar with zesty grapefruit and gentian roots. Plants are also given an increasingly important role in his cuisine. An enchanting high-altitude chalet at the summit of fine dining.",3 Stars,"Car park,Garden or park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access",0,45.8302404,"Megève, France",6.5969625,Flocons de Sel,+33450214999,€€€€,https://guide.michelin.com/en/auvergne-rhone-alpes/megve/restaurant/flocons-de-sel,https://www.floconsdesel.com,2024-05-14 15:02:07.474539962+08:00
27,"8 avenue Dutuit, Paris, 75008, France",Creative,"This prestigious Parisian institution housed in an elegant building set in the Jardins des Champs-Élysées has huge windows looking out onto the most beautiful avenue in the world. It is the very epitome of the great French restaurant: the luxurious setting, the culture of beautifully dressed tables, the seamlessly orchestrated service – it all makes for a unique backdrop, fit to showcase gastronomy in all its glory. Chef Yannick Alléno has achieved a real tour de force by stamping his hallmark on the menu from the outset. His cuisine is dazzling and technical, and his jus and sauces (what the chef calls ""the verb of French cuisine""), enhanced by skilful extractions, deserve a special mention. This is what happens when the avant-garde puts itself at the service of the great French culinary tradition.",3 Stars,"Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access",0,48.8660932,"Paris, France",2.3164993,Alléno Paris au Pavillon Ledoyen,+33153051000,€€€€,https://guide.michelin.com/en/ile-de-france/paris/restaurant/alleno-paris-au-pavillon-ledoyen,https://www.yannick-alleno.com,2024-05-14 15:02:07.508127662+08:00
28,"9 place des Vosges, Paris, 75004, France",Classic Cuisine,"What to say of the creations of Bernard Pacaud, the quality of which is matched only by his modesty? He doesn't give much away, preferring to let his cooking do the talking. His restaurant occupies an almost Florentine residence on the Place des Vosges, decorated with antique mirrors, huge tapestries, black and white marble floors and stunning contemporary wall panels lit by red LEDs. Unaffected by fads, uncompromising about the excellence of his ingredients, he pursues his path – that of a meticulous artisan. His dishes may appear to be simple, but each element is placed with absolute conviction. Just let yourself be swept along: lobster fricassee with civet sauce and Saint-Germain mousseline; Grenoble-style sweetbreads, green asparagus, caper sabayon; tarte fine sablée with bitter cocoa and vanilla ice cream.",3 Stars,"Air conditioning,Restaurant offering vegetarian menus",0,48.855494,"Paris, France",2.3645215,L'Ambroisie,+33142785145,€€€€,https://guide.michelin.com/en/ile-de-france/paris/restaurant/l-ambroisie,https://www.ambroisie-paris.com/,2024-05-14 15:02:07.534920262+08:00
29,"Route de Suresnes - bois de Boulogne, Paris, 75016, France","Creative, Contemporary","Pierre-Yves Rochon is credited with revolutionising this Napoleon III lodge nestled in the Bois de Boulogne, with its designer furniture and palette of green, white and silver tones. At the helm of this illustrious house is a Meilleur Ouvrier de France with an undiminished passion: Frédéric Anton. From his mentors (who include Joël Robuchon), the chef has inherited precision and rigour, to which he has added his own distinct taste for original combinations of flavours. Often centred on an ingredient of choice (red mullet, morel, squab, langoustine), the dishes combine balance, harmony and generosity: each one is a gem, down to its design on the plate. Let's not forget, of course, the prestigious wine cellar and perfect service.",3 Stars,"Air conditioning,Car park,Garden or park,Interesting wine list,Valet parking,Wheelchair access",0,48.8639374,"Paris, France",2.2507182,Le Pré Catelan,+33144144114,€€€€,https://guide.michelin.com/en/ile-de-france/paris/restaurant/le-pre-catelan,https://www.leprecatelan.com/,2024-05-14 15:02:07.564530163+08:00
30,"Four Seasons Hotel George V, 31 avenue George-V, Paris, 75008, France",Modern Cuisine,"Unadulterated style and opulence - lofty columns, ornate mouldings and bouquets of fresh flowers, all bathed in soft light pouring in from the interior garden... It is here, in one of the most prestigious luxury hotels of Paris, that chef Christian Le Squer works his magic year after year, earning our greatest respect. His timeless cuisine, ever at the service of outstanding produce, unveils his virtuoso technique and phenomenal delicacy, illustrated by a foaming vin jaune-flavoured butter sauce served with lobster or the delicate cream of cauliflower that flanks sea urchin roe. This lad from Morbihan never ceases to pay tribute to his native Brittany in the heart of Paris, celebrating the region with ingredients like soured milk served with caviar and seabass or salted butter with lobster. On the dessert side, pastry wizard Michael Bartocetti composes a high-flying score inspired by nature, forgoing sugar in favour of fruit and honey. Finally, the service under the auspices of Eric Beaumard (also an outstanding sommelier) is a model of empathy and style that is close to perfection.",3 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access",0,48.8687604,"Paris, France",2.3008612,Le Cinq,+33149527154,€€€€,https://guide.michelin.com/en/ile-de-france/paris/restaurant/le-cinq6102,https://www.fourseasons.com,2024-05-14 15:02:07.600532663+08:00
31,"36 place d'Armes, Chagny, 71150, France",Modern Cuisine,"Ah, Lameloise! Just saying the name makes the connoisseurs of Burgundy and beyond quiver with pleasure. It is impossible to summarise in a few lines the history of this institution which began its star-studded career in… hold on to your hats… 1926! But make no mistake: despite its advanced age, Lameloise does not deal in nostalgia. Eric Pras, who arrived to head up the establishment in 2009, sums it up in one sentence, which is almost a mantra: ""Tradition is the future."" Suffice to say, he has no intention of resting on his laurels. Faithful to the spirit of the place, as inspired as he is meticulous, the chef serenely turns out dishes that will knock your socks off, paying homage to the land (snails, Bresse poultry, Charolais beef, Morvan cazette), while remaining tuned into the zeitgeist. Very good selection of wines, especially by the glass. Expertly done.",3 Stars,"Air conditioning,Interesting wine list",0,46.9078385,"Chagny, France",4.7529917,Maison Lameloise,+33385876565,€€€€,https://guide.michelin.com/en/bourgogne-franche-comte/chagny/restaurant/maison-lameloise,https://www.lameloise.fr/,2024-05-14 15:02:07.629835264+08:00
32,"La Réserve Paris, 42 avenue Gabriel, Paris, 75008, France",Creative,"Just a block from the Champs-Élysées, this restaurant is set in the elegant and luxurious La Réserve. Refinement is the name of the game in this 19C Napoleon III-style mansion done out in magnificent materials, such as gilt Spanish leather and featuring Versailles parquet flooring, as per Jacques Garcia's redesign. Jérôme Banctel is no stranger to prestigious Parisian restaurants (thanks to stints with Bernard Pacaud and Alain Senderens). He asserts his unique culinary personality with two tasting menus: ""Virée"", a tribute to his native Brittany, and ""Périple"", an invitation to travel the world – taking in Japan, as well as Turkey, where the chef discovered the incomparable textures produced by cooking with lime water; there is also a game menu in season. These high-calibre menus conjure up a vast range of sensations and flavours – whether tart or sweet and sour, or drawing on spices or seafood. And his talent as a cosmopolitan alchemist enables him to draw everything together harmoniously. The full-bodied, concentrated sauces are the best way to understand this cuisine, which may be highly technical but it keeps that under wraps. The sand carrot with peppery ginger, and the artichoke heart with cherry blossom vinegar deserve a special mention. An exceptional mealtime.",3 Stars,"Air conditioning,Brunch,Interesting wine list,Valet parking,Wheelchair access",0,48.8697309,"Paris, France",2.3132078,Le Gabriel - La Réserve Paris,+33158366050,€€€€,https://guide.michelin.com/en/ile-de-france/paris/restaurant/le-gabriel476630,https://www.lareserve-paris.com/,2024-05-14 15:02:07.659829164+08:00
33,"Le Bristol, 112 rue du Faubourg-Saint-Honoré, Paris, 75008, France",Modern Cuisine,"Le Bristol is a world of absolute luxury, from its suites to its spa, from the superb formal garden to the rooftop pool and the dining area with Louis XVI furnishings, mirrors, and tall French windows opening onto the greenery outside. This palace hotel has chosen to name its restaurant after Epicurus: the Greek philosopher who believed in pleasure in temperance, a motto that suits this top-flight cuisine, sometimes tinged with classicism. Superb ingredients, impeccable technique, bread made on the premises from heirloom varieties of wheat: nothing is left to chance.",3 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Valet parking,Wheelchair access",0,48.8717223,"Paris, France",2.3145978,Épicure,+33153434340,€€€€,https://guide.michelin.com/en/ile-de-france/paris/restaurant/epicure,https://www.oetkercollection.com/fr/hotels/le-bristol-paris/restaurants-et-bar/epicure/,2024-05-14 15:02:07.693145965+08:00
34,"84 rue de Varenne, Paris, 75007, France",Creative,"""The best cookbook ever written was by Mother Nature herself,"" according to Alain Passard. His name is associated with vegetables – and, for those in the know, a certain beetroot in a salt crust. He called it before anyone else with his 100% vegetable-based menu, initially considered radical. Nowadays, his green philosophy is de rigueur at every restaurant. Despite his success, the chef who fetes fruit and flowers never feels more at home than when in one of his three kitchen gardens in the west of France, where his twin vocations of cook and gardener meet. He heads there for inspiration, exploring the culinary possibilities of vegetables in a bid to elevate this ordinary ingredient so often relegated to the status of a side dish. A bucolic fresco references this environment in the restaurant's dining room.",3 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus",1,48.8557538,"Paris, France",2.3170127,Arpège,+33147050906,€€€€,https://guide.michelin.com/en/ile-de-france/paris/restaurant/arpege,https://www.alain-passard.com/,2024-05-14 15:02:07.732415565+08:00
35,"Place du Casino, Monaco, 98000, France","Mediterranean Cuisine, Modern Cuisine","It is difficult to present the Louis XV without mentioning Alain Ducasse. You need a raft of superlatives to describe his impact. This native of Orthez (in southwest France) with an enduring love for the Mediterranean is a brilliant chef and businessman. Now a citizen of Monaco, he also heads up an empire of over 30 establishments with a presence on every continent. He was just 33 years old when he was awarded three stars at the Louis XV after reaching an astonishing standard. His famous vegetable-based ""Jardins de Provence"" set menu, which launched here in Monaco on 27 May 1987, has been one of the touchstones of French gastronomy for the last 30 years. Here, Alain Ducasse's signature style is brought to life by his loyal right-hand man, Emmanuel Pilon, in cuisine that masterfully celebrates the essence of the ingredients and the Mediterranean.",3 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Valet parking,Wheelchair access",0,43.7391839,"Monaco, France",7.4271047,Le Louis XV - Alain Ducasse à l'Hôtel de Paris,+37798068864,€€€€,https://guide.michelin.com/en/monaco-region/monaco/restaurant/le-louis-xv-alain-ducasse-a-l-hotel-de-paris,https://www.ducasse-paris.com/,2024-05-14 15:02:07.762161466+08:00
36,"Larsiallas, Saint-Bonnet-le-Froid, 43290, France",Creative,"The Marcons are a family team: Marcon senior, a self-proclaimed Auvergnat-Italian, an exceptional cook, an entrepreneur and a culinary authority, works with his sons, Jacques and Paul. Jacques is confidently playing an increasingly decisive role, while Paul has just joined the team. Here, one thing is clear: the market and the harvest dictate the menu. There is something for everyone: meat from the plateau, Le Puy green lentils, asparagus, broad beans, citrus fruits and, above all, mushrooms – the family's speciality, which they pick in autumn. This is food with strong roots – think farinade (pancake) of fresh herbs and woodruff stock, or veal feuilleton with walnuts, escorted by red cabbage and cauliflower mushroom. Last but not least, the cheeseboard with Salers, Fourme and Saint-Nectaire is irresistible!",3 Stars,"Air conditioning,Car park,Great view,Interesting wine list,Wheelchair access",1,45.1386734,"Saint-Bonnet-le-Froid, France",4.4342679,Restaurant Marcon,+33471599372,€€€€,https://guide.michelin.com/en/auvergne-rhone-alpes/saint-bonnet-le-froid/restaurant/restaurant-marcon,https://www.lesmaisonsmarcon.fr/,2024-05-14 15:02:07.788590966+08:00
37,"5 rue du Coq-Héron, Paris, 75001, France","Modern Cuisine, Creative","Kei for Kei Kobayashi, a chef born in Nagano, Japan, who trained with the likes of Gilles Goujon and Alain Ducasse. His father was a cook in a traditional kaiseki restaurant (where high-flying meals are served in small courses – akin to Western haute cuisine), but it was while watching a documentary on French cuisine that he found his vocation. Today, his work verges on perfection: a virtuoso blend of flavours and exquisite plating, he allows high-quality ingredients to shout their name simply and stunningly. For example, binchotan smoked royal langoustine sweet pepper seasoning or Vendée pigeon lacquered in red miso. Each dish is flawlessly crafted and supremely legible. The desserts also attain head-spinning heights of culinary excellence.",3 Stars,Air conditioning,0,48.8643947,"Paris, France",2.3422847,Kei,+33142331474,€€€€,https://guide.michelin.com/en/ile-de-france/paris/restaurant/kei,https://www.restaurant-kei.fr/,2024-05-14 15:02:07.827339766+08:00
38,"Place de l'Impératrice, Eugénie-les-Bains, 40320, France",Classic Cuisine,"Some chefs owe their reputation as much to what they produce in the kitchen as to their human qualities, and Michel Guérard is among them. Considered one of the founding fathers of Nouvelle Cuisine, admired by his peers the world over, he still puts the same passion and dedication into his work. At Les Prés d'Eugénie, you get the full experience: the enchanting setting of a gorgeous mansion in verdant grounds, a front-of-house team with laser-like attention to the smallest detail and, above all, cuisine that is exceptional in every way. In the dishes, we find all the DNA of Chef Guérard: the workings of cuisine naturaliste, of course, an omnipresent lightness, and the ability to successfully marry the most diverse flavours, like a conductor guiding an orchestra. The restaurant is set up in the wood-panelled apartments of the Empress, which are steeped in the history of the building.",3 Stars,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace",0,43.696604,"Eugénie-les-Bains, France",-0.3797229,Les Prés d'Eugénie - Michel Guérard,+33558050607,€€€€,https://guide.michelin.com/en/nouvelle-aquitaine/eugnie-les-bains/restaurant/les-pres-d-eugenie-michel-guerard,https://lespresdeugenie.com/,2024-05-14 15:02:07.853611167+08:00
39,"5 avenue Saint-Victor, Fontjoncouse, 11360, France",Creative,"Gilles Goujon, sometimes dubbed the innkeeper of the Corbières, is credited with putting the tiny village of Fontjoncouse (in the Aude département) on the map of French high-end gastronomy. His trademark? Sincerity and expertise. As his regulars know, he puts his heart and soul into every dish. Goujon has no equal when it comes to taking a back seat to the ingredient and letting it do the talking in all its simplicity – the mark of the greats. We will just mention one creation that is not to be missed: his egg filled with melanosporum truffle and served with mushroom purée, foamy truffle emulsion, warm brioche bun and velouté. This is the superstar dish of the house, and rightly so! The rest of the meal is in the same vein, namely precise and confident, meticulous and generous, never showy: culinary excellence, quite simply.",3 Stars,"Air conditioning,Car park,Interesting wine list,Wheelchair access",0,43.0481728,"Fontjoncouse, France",2.7893292,Auberge du Vieux Puits,+33468440737,€€€€,https://guide.michelin.com/en/occitanie/fontjoncouse/restaurant/auberge-du-vieux-puits,https://www.aubergeduvieuxpuits.fr/fr/,2024-05-14 15:02:07.881548967+08:00
40,"Mas de Baumanière, Les Baux-de-Provence, 13520, France",Creative,"A tremendous ambassador of the Mediterranean art de vivre, the Provençal country estate of Baumanière promises a uniquely tranquil, bucolic and elegant experience – this location has captivated artists and celebrities for decades. Within these centuries-old walls, chef Glenn Viel (now a judge on French TV's Top Chef) is clearly enjoying an increasing sense of freedom in his cooking. He draws inspiration for his Mediterranean fare from the wealth of local produce (olive oil from the Vallée des Baux, organic vegetables from the estate's own garden, chicken and pork) but also remains true to the food culture of his native Brittany. The chef's cuisine (often served in ceramic tableware created on site) demonstrates his continual efforts to revive all the traditional methods of cooking over an open fire, expanding on the concept of thermal inertia, or ""carryover cooking"". The success of this approach is brilliantly illustrated by the incomparable textures of the fresh razor clams and the Costières squab in a hay and rosemary crust. Glenn Viel is a master saucier, enhancing his dishes with robust jus and intensely flavoured reductions – the ideal seasoning. His pursuit of authentic flavours is reflected in the original and decadent desserts of patissier Brandon Dehan; indeed, the pair share a strong bond. The remarkable service embraces the establishment's long-standing traditions. A 3 000-label-strong wine cellar.",3 Stars,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Terrace,Valet parking,Wheelchair access",1,43.7402659,"Les Baux-de-Provence, France",4.7873628,L'Oustau de Baumanière,+33490543307,€€€€,https://guide.michelin.com/en/provence-alpes-cote-dazur/les-baux-de-provence/restaurant/l-oustau-de-baumaniere,http://www.baumaniere.com,2024-05-14 15:02:07.914584868+08:00
41,"Plage de la Bouillabaisse, Saint-Tropez, 83990, France","Creative, Modern Cuisine","Originally from Normandy, Arnaud Donckele has hit upon an enchanting setting in St Tropez – a hotel framed by pine trees and looking out to sea. La Vague d'Or promises its patrons an exceptional experience every day. First and foremost, the food invites many a superlative. With the best ingredients (vegetables from local market gardeners, fish and shellfish), Donckele pays a heartfelt tribute to the Mediterranean. Intoxicating marriages of flavours, perfect jus and sauces, meticulous attention to textures – it's impossible to remain unmoved in the face of such inspired work and exacting standards. Take the now-classic tourton (a filled beignet) of Provence vegetables and Mediterranean crayfish, one of the chef's favourite dishes, in which the essence of his philosophy as a cook finds free expression. Ride the ""Golden Wave""!",3 Stars,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Terrace,Valet parking,Wheelchair access",0,43.2665849,"Saint-Tropez, France",6.6261535,La Vague d'Or - Cheval Blanc St-Tropez,+33494559100,€€€€,https://guide.michelin.com/en/provence-alpes-cote-dazur/saint-tropez/restaurant/la-vague-d-or-cheval-blanc-st-tropez,https://www.chevalblanc.com/fr/maison/st-tropez/,2024-05-14 15:02:07.961947668+08:00
42,"40 avenue Paul-Vaillant-Couturier, à Tinqueux, Reims, 51430, France",Creative,"You might say that Arnaud Lallement grew up at Assiette Champenoise, which was originally opened by his parents. Now at the helm himself, he shows that he has been trained by the best in the business (Vergé, Guérard, Chapel). He cooks high-calibre cuisine – classic, generous and above all very tasty – and lets his Breton roots (on his mother's side) shine through. A larger-than-life presence on the restaurant floor, Lallement loves to engage with guests and certainly doesn't stand on ceremony. The dishes are accessible and enhanced by memorable sauces; ingredients are treated with loving care, as in the blue lobster dubbed ""a tribute to my dad"", and the farm-reared Onjon squab. A fabulous culinary experience!",3 Stars,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access",0,49.2478347,"Reims, France",4.0032666,Assiette Champenoise,+33326846464,€€€€,https://guide.michelin.com/en/grand-est/reims/restaurant/assiette-champenoise,https://www.assiettechampenoise.com/,2024-05-14 15:02:07.992370769+08:00
43,"728 route de Villerest, Ouches, 42155, France",Creative,"In this nature-inspired interior designed by architect Patrick Bouchain, the glass-paned dining areas are arranged around an imposing hundred-year-old oak tree. In this setting, Michel and César carry on the family tradition with aplomb, sending out cuisine that bears the Troisgros hallmark more indelibly than ever – John Dory with black truffle; double consommé with bone marrow, eel and crayfish. The original dishes are punctuated with flashes of vegetable-based ingenuity and subtle hints of acidity and bitterness. Beautifully enhanced ingredients; refined and adventurous dishes; a permaculture kitchen garden and lake… so many details that continue to make this an exceptional restaurant, in a setting that will take your breath away.",3 Stars,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",1,46.01033,"Ouches, France",3.99236,Troisgros - Le Bois sans Feuilles,+33477716697,€€€€,https://guide.michelin.com/en/auvergne-rhone-alpes/ouches/restaurant/troisgros-le-bois-sans-feuilles,https://www.troisgros.fr/,2024-05-14 15:02:08.020618969+08:00
44,"Place du Marché, Vonnas, 01540, France",Classic Cuisine,"This Bourg-en-Bresse native whose ancestors used to make lemonade and sell coal has come a long way! That said, Georges Blanc's grandmother was once named best cook in the world by food writer Curnonsky. Nowadays the chef is at the head of a small empire in Vonnas. Out of a 100m2 house, he has built an estate of several hectares: the illuminated village gardens and houses are a magical sight at night. But the show also takes place at your table, where the Bresse province is represented by its emblematic poularde AOP, and deep-flavoured sauces and skilful cooking techniques come into their own. Georges Blanc is the oldest Michelin-starred establishment in the world, having received its first star in 1929. It will also delight fans of fine wines, with a wine list to make Bacchus blush.",3 Stars,"Air conditioning,Car park,Garden or park,Interesting wine list",0,46.2201083,"Vonnas, France",4.9894987,Georges Blanc,+33474509090,€€€€,https://guide.michelin.com/en/auvergne-rhone-alpes/vonnas/restaurant/georges-blanc,https://www.georgesblanc.com/fr/,2024-05-14 15:02:08.050716869+08:00
45,"Le Jardin Alpin, Courchevel 1850, Courchevel, 73120, France",Creative,"Yannick Alléno has trodden a remarkable path! At one great restaurant after another, the chef from the Paris region has always been adept at channelling his passion into fulfilling his ambition. Within the Hôtel Cheval Blanc, he regales a few lucky diners (just five tables) with a striking repertoire of contemporary cuisine, in which creativity and audacity are entirely guided by the quest for flavours. The Savoie region is shown in its best light through his use of superb ingredients, each of these edible treasures being prepared with the greatest care. This chef's true passion are his sauces, which are truly unforgettable – they are the fruit of a long-term labour of love revolving around extraction and fermentation, as well as consummate technical skill: a master class in haute cuisine.",3 Stars,"Great view,Interesting wine list,Valet parking,Wheelchair access",0,45.4094877,"Courchevel, France",6.6338696,Le 1947 à Cheval Blanc,+33479005050,€€€€,https://guide.michelin.com/en/auvergne-rhone-alpes/courchevel/restaurant/le-1947,https://www.chevalblanc.com/fr/maison/courchevel/,2024-05-14 15:02:08.08108807+08:00
46,"3 rue Marie-Lemonnier, L'Herbaudière, 85330, France","Creative, Seafood","Alexandre Couillon rises at dawn to go to Noirmoutier fish auction, which sells the best Atlantic fish, before stopping by his own vegetable garden, just a few minutes from the restaurant. The tasting menu, which religiously keeps pace with the seasons and availability, exalts and celebrates fine ingredients, allowing them to shout their name with a simplicity that only the world’s top chefs can attain. Knowing what and where to strip back and pare down to release the flavours and tantalise the eater’s imagination is a fine art. The quality of the fish, seafood and vegetables is exceptional. Alexandre’s other talents include cooking over a fire, harvesting coastal plants, fruit coulis and vegetable pickles, broth and gutsy jus, without forgetting cooking fish to absolute perfection! Memories shine bright of both the mackerel cooked over hot embers and accompanied by confit beetroot or an incredible lettuce grilled over a flame, blueberries in elderflower vinegar and the dessert of buckwheat, caramel mousse, confit citrus fruits and sea lettuce (seaweed) sorbet. The interior has been revamped in natural materials and soft colours, while the grocery shop, Le Petit Couillon, sells produce from the artisans and farmer partners.",3 Stars,"Air conditioning,Interesting wine list,Wheelchair access",1,47.0237104,"L'Herbaudière, France",-2.2999341,La Marine,+33251392309,€€€€,https://guide.michelin.com/en/pays-de-la-loire/l-herbaudire/restaurant/la-marine3780,https://www.alexandrecouillon.com/fr/,2024-05-14 15:02:08.09954537+08:00
47,"Avenue de Revestel, Cassis, 13260, France","Creative, Mediterranean Cuisine","La Villa Madie is a beautiful contemporary building complete with a terrace. Nestled in the Anse de Corton, a natural, unspoilt cove opposite Cap Canaille, it boasts a dream location above the blue waves of the Mediterranean. Hailing from Normandy, chef Dimitri Droisneau has a CV to be reckoned with (La Tour d'Argent, Lucas Carton, Ambroisie); he fell in love with Provence, which for him is a constant source of inspiration. From one dish to another, it makes its presence felt – light, subtle, tasty, fresh and aromatic, punchy when necessary, and always surprising and original. All the magic of the South of France – produce from land and sea, its fish and herbs, wild and otherwise – is channelled to great effect in this cuisine. A case in point: the Carabineros prawn, red berry tartlet, in which the marriage of the iodine and saline of the shellfish with the fruit is in the realm of the celestial. Meanwhile, the charismatic sommelier has no shortage of savvy wine proposals and the chef's wife deftly illustrates the art of carving at table.",3 Stars,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Terrace,Valet parking,Wheelchair access",0,43.2110889,"Cassis, France",5.544944,La Villa Madie,+33496180000,€€€€,https://guide.michelin.com/en/provence-alpes-cote-dazur/cassis/restaurant/la-villa-madie,http://www.lavillamadie.com,2024-05-14 15:02:08.11528477+08:00
48,"13 rue Jean-Mermoz - à Annecy-le-Vieux, Annecy, 74940, France",Creative,"This spruce establishment in the upper reaches of Annecy is home to Franck Derouet and his associate Thomas Lorival. Together they craft a culinary repertory whose veggie and lake-focused slant is clearly founded on a locavore philosophy as everything comes from their own garden or within a 100km radius. Each dish is sprinkled with seasonal fruit, vegetables, flowers and herbs, adding a poetic and modern art flourish. Their work with fish from the lake involves in-depth reflection about texture and cooking methods, resulting in dishes like raw fera (lake fish) enhanced by a powerful garum, fermented over several weeks, or aged pike grilled like red meat. In a bid to respect the seasons, the chef may introduce the odd carnivorous note into his menu, particularly during the angling close season. As well as a wine list exclusively from local wineries, the establishment offers “food and jus” pairings of vegetable stocks, broths and herbal teas with different dishes that explore new tasting and aromatic horizons, while celebrating the manifest camaraderie and common ethos that motivate the kitchen and front of house teams. A genuine banquet for the senses.",3 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access",1,45.9176317,"Annecy, France",6.1445765,Le Clos des Sens,+33450230790,€€€€,https://guide.michelin.com/en/auvergne-rhone-alpes/annecy/restaurant/le-clos-des-sens,https://www.closdessens.com/,2024-05-14 15:02:08.132466371+08:00
49,"2F, The Pottinger Hotel, 21 Stanley Street, Central, Hong Kong, Hong Kong SAR China",Innovative,"The mantra of chef Hideaki Sato is “pure, simple and seasonal”. His passion for cooking and his experimental approach on food combinations are evidenced by his original and extraordinary creations made with top-notch ingredients mostly from his native Japan. The tasting menu is highly season-driven; sourdough and cultured butter made daily in-house are simply addictive. The wine list features interesting Asian vintages as well as sake and adds to the memorable experience.",3 Stars,"Air conditioning,Wheelchair access",0,22.282766,"Hong Kong, Hong Kong SAR China",114.15529,Ta Vie,+85226686488,$$$$,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/ta-vie,https://www.tavie.com.hk,2024-05-14 15:02:08.150417271+08:00
50,"6F, Four Seasons Hotel, 8 Finance Street, Central, Hong Kong",French Contemporary,"One of Hong Kong's most glamorous and elegant restaurants, Caprice also boasts impressive harbour views and always delivers an amazing experience. The harmonious, high-calibre French cuisine features premium ingredients, demonstrates superb techniques and shows a mastery of flavours. Only prix-fixe menus are served: four or five courses at lunch, and two seven-course options at dinner. Check out the stunning wine list and dazzling selection of cheeses.",3 Stars,"Air conditioning,Car park,Great view,Interesting wine list,Valet parking,Wheelchair access",0,22.2866489,"Hong Kong, Hong Kong SAR China",114.1566097,Caprice,+85231968860,$$$$,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/caprice,https://www.fourseasons.com/hongkong,2024-05-14 15:02:08.168317471+08:00
51,"Shop 202, 2F, Alexandra House, 18 Chater Road, Central, Hong Kong, Hong Kong SAR China",Italian,"Owner-chef Umberto Bombana’s restaurant oozes Italian charm and passion on every level and is named after the Fellini film – one of his favourites. The Italian classics are made with the best ingredients and the cooking showcases their true flavours. Don’t miss the house-made pasta and ask about the seasonal offerings. The buonissimo food, along with personable and professional service, makes for an unforgettable experience.",3 Stars,"Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access",0,22.2814635,"Hong Kong, Hong Kong SAR China",114.15867,8 1/2 Otto e Mezzo - Bombana,+85225378859,$$$$,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/8%C2%BD-otto-e-mezzo-bombana,https://www.ottoemezzobombana.com,2024-05-14 15:02:08.187322471+08:00
52,"2F, The Shops at the Boulevard, City of Dreams, Estrada do Istmo, Cotai, Macau",Cantonese,"This lavish room is a destination in itself – Chinese art, ebony, crystal, jade, gold and silver are all used to great effect but they don’t outshine the food. The head chef has a passion for recipes deeply rooted in Cantonese traditions, but jazzed up with modern techniques and exotic ingredients from around the world. Besides the double-boiled tonic soups with herbal medicine, seasonal offerings such as roasted prime rib with chilli are also a delight.",3 Stars,"Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access",0,22.149137,Macau,113.56715,Jade Dragon,+85388682822,$$$,https://guide.michelin.com/en/macau-region/macau/restaurant/jade-dragon,https://www.cityofdreamsmacau.com,2024-05-14 15:02:08.205627072+08:00
53,"1F, Sino Plaza, 255-257 Gloucester Road, Causeway Bay, Hong Kong, Hong Kong SAR China",Cantonese,"Co-founder and chef of this upmarket spot, the late Yeung Koon-yat – aka the ""abalone king"" – created the iconic Ah Yat braised abalone decades ago. To this day, it remains the speciality that attracts food-loving crowds from near and far. As well as the tender and flavourful abalone, classics such as pan-seared leopard coral grouper fillet and baked stuffed crab shell are nicely made. The extensive wine list showcases boutique wineries.",3 Stars,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus",0,22.2813972,"Hong Kong, Hong Kong SAR China",114.1821905,Forum,+85228698282,$$$$,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/forum,http://www.forumrestaurant1977.com,2024-05-14 15:02:08.225048472+08:00
54,"43F, Grand Lisboa Hotel, Avenida de Lisboa, Macau, Macau",French Contemporary,"Its lofty position atop the Grand Lisboa hotel lets diners take in breathtaking views and is a great setting for the renowned contemporary French cuisine. Choose the 7- or 10-course degustation menu at dinner; or one of the sets at lunch. Dishes are intricate, beautifully plated and pack an array of intense flavours, with the stunning dessert trolley providing a fitting finale. The restaurant boasts one of the best wine lists in Asia.",3 Stars,"Air conditioning,Car park,Great view,Interesting wine list,Valet parking,Wheelchair access",0,22.189949,Macau,113.54395,Robuchon au Dôme,+85388037878,$$$$,https://guide.michelin.com/en/macau-region/macau/restaurant/robuchon-au-dome,https://www.grandlisboahotels.com/en/dining/robuchon-au-dome,2024-05-14 15:02:08.244894872+08:00
55,"Shop 401, 4F, Landmark Atrium, 15 Queen's Road Central, Hong Kong",French Contemporary,"With his ""ateliers"" around the world, Joël Robuchon is now a brand synonymous with modern French fine dining. The emblematic red and black colour scheme and long counter with an intimate view of the kitchen are as much of a signature as the cooking, which embodies refinement, astuteness and finesse. From the bread basket to the petit fours, the focus is always on top-notch globally sourced produce and solid classic skills.",3 Stars,"Air conditioning,Counter dining,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Valet parking,Wheelchair access",0,22.281199,"Hong Kong, Hong Kong SAR China",114.15816,L'Atelier de Joël Robuchon,+85221669000,$$$$,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/l-atelier-de-joel-robuchon,https://www.robuchon.hk,2024-05-14 15:02:08.265197972+08:00
56,"1-2F, The Langham Hotel, 8 Peking Road, Tsim Sha Tsui, Hong Kong",Cantonese,"It’s easy to see why this restaurant remains so popular after opening its doors 30-plus years ago. Comfort and luxury are factors, thanks to the plush fabrics, beautifully dressed tables and Chinese art. But the ability and experience of the head chef and his kitchen play an even bigger part. Their soups made with top notch ingredients win the hearts of countless connoisseurs. Other specialities include Peking duck, and baked stuffed crab shell.",3 Stars,"Air conditioning,Car park,Restaurant offering vegetarian menus,Valet parking,Wheelchair access",0,22.296572,"Hong Kong, Hong Kong SAR China",114.1698,T'ang Court,+85221327898,$$$,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/t-ang-court,https://www.langhamhotels.com/en/the-langham/hong-kong/dine/tang-court/,2024-05-14 15:02:08.285874773+08:00
57,"7F, The Landmark Mandarin Oriental Hotel, 15 Queen's Road Central, Central, Hong Kong, Hong Kong SAR China",Sushi,"Hailing from Tokyo, the head chef Kakinuma is a master in ageing raw fish for deeper and fuller flavours. Some are aged together with pickled fish entrails that add exceptional umami. He takes meticulous care to keep flavours of each piece pristine without interfering with the next. Apart from sushi, Shimane abalone steamed in sake is also a highlight. The elegant interior design and artisan dinnerware befit the sophisticated food.",3 Stars,"Air conditioning,Car park,Counter dining,Notable sake list,Valet parking,Wheelchair access",0,22.2806103,"Hong Kong, Hong Kong SAR China",114.1577893,Sushi Shikon,+85226436800,$$$$,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/sushi-shikon,https://sushi-shikon.com,2024-05-14 15:02:08.303652673+08:00
58,"Hanzestedenplaats 5, Antwerpen, 2000, Belgium",Creative,"Zilte strives to offer a global emotional experience, starting with the view of the city skyline from the top floor of the Museum aan de Stroom. The understated designer interior is elegant and cosy, offset by the chef’s old record player which adds a nostalgic jazzy note. Everything is spot on from the gracious welcome and the wine waiter’s savvy tips to the sweet treats served with coffee. Viki Geunes has stripped his restaurant of everything but the essentials, starting with outstanding quality ingredients as he harnesses his creative flair to make each dish a masterpiece of excellence. For example, Geunes may add a tempura of sea urchin, thinly sliced hearts of palm, cream of celery and an unusual mandarin-flavoured miso to immaculately cooked langoustine. He may then also craft a second dish with the same ingredients, surprising us with a whole new repertory of textures. This fastidiously meticulous chef delicately plays with each texture and flavour, conjuring up food that is complex and gutsy, yet free of fussy frills. Now add sauces to die for and exotic side dishes with a surprising, yet mild spicy note and the portrait of Herr Geunes’ consummate skill and talent is complete.",3 Stars,"Air conditioning,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",0,51.228828,"Antwerpen, Belgium",4.4047543,Zilte,+3232834040,€€€€,https://guide.michelin.com/en/antwerpen/be-antwerpen/restaurant/t-zilte,https://www.zilte.be/,2024-05-14 15:02:08.332367873+08:00
59,"Rumbeeksesteenweg 300, Roeselare, 8800, Belgium",Creative French,"The brick villa of Tim Boury and Inge Waeles sets the scene for a splendid example of modern gastronomy from the attentive service and felicitous wine-food pairings by sommelier Mathieu Vanneste to the fashionably stylish interior and the gorgeous patio and bar. Every detail has clearly been meticulously masterminded, but with an eye on maintaining a casual vibe, proving that perfection is not necessarily starched and stuffy. Chef Boury’s painstaking recipes mingle classicism with creative peps and he cannot be equalled for his ability to enhance exceptional ingredients. His cuisine attains a pinnacle of high-flying virtuosity, whether by the complexity of flavours and textures or by a prodigious sauce that hits the spot every time. To give you an example, we sampled a partridge dish, the memory of which lingers with us still. The succulent breast was first served on a bed of creamy Jerusalem artichoke risotto, buttery cèpe mushrooms and a stunning sauce made from partridge gravy with a hint of liquorice. The second dish featured a crusty pastry case of confit partridge thighs, sweet onions and fresh almonds, all of which coated in white Alba truffle shavings. A unique fine dining experience from start to finish, depicted by striking flavours, raw ingredients, velvety and crunchy textures and divine seasonings, all of which underpinned by wholesome Flemish earthiness. Tim Boury is definitely at the apex of international haute cuisine.",3 Stars,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Terrace",0,50.9374466,"Roeselare, Belgium",3.1403981,Boury,+3251626462,€€€€,https://guide.michelin.com/en/west-vlaanderen/roeselare/restaurant/boury,https://www.restaurantboury.be/,2024-05-14 15:02:08.363622574+08:00
60,"45 Itaewon-ro 55ga-gil, Yongsan-gu, Seoul, 04348, South Korea",Innovative,"[Temporarily closed due to restaurant moving issue.]When Chef Sung Anh moved his Mosu San Francisco to Seoul, he wanted to bring a different kind of diversity to the table. Different as the food may be, Anh continues to do what he does best, highlighting the subtle nuances of seasonal produce on a plate. Burdock bark, the signature dish, features a single burdock chip prepared by coating a thinly shaved sheet of burdock root with syrup, dehydrating it, and repeating the process several times to render it supremely crisp. Enhance your dining experience with the wine pairings.",3 Stars,"Air conditioning,Interesting wine list,Valet parking",0,37.53644,"Seoul, South Korea",126.99935,Mosu,+8227935995,₩₩₩₩,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/mosu,http://mosuseoul.com,2024-05-14 15:02:08.385029874+08:00
61,"Cavendish Street, Cartmel, LA11 6QA, United Kingdom",Creative British,"Few restaurants have closer ties to their region than L’Enclume and the Lake District. The cooking in this lovely old smithy has never stopped evolving and a palpable energy emanates from the kitchen. Signature dishes have been reworked and refined, while stunning new creations have slotted seamlessly into the tasting menu. Simon Rogan's ever-expanding farm produces much of the superb produce on display, while the enthusiasm and pride of the service team further enhance the experience. Complete your visit with a stay in one of the bedrooms spread about the village.",3 Stars,"Air conditioning,Garden or park,Interesting wine list,Restaurant offering vegetarian menus",1,54.2017708,"Cartmel, United Kingdom",-2.9538681,L'Enclume,+441539536362,££££,https://guide.michelin.com/en/cumbria/cartmel/restaurant/l-enclume,https://www.lenclume.co.uk/,2024-05-14 15:02:08.424604275+08:00
62,"Carlos Place, Mayfair, London, W1K 2AL, United Kingdom",Modern Cuisine,"A wood-panelled dining room within the historic Connaught Hotel might suggest an overly formal environment for Hélène Darroze’s London restaurant, but the knowledgeable and sunny service team ensure the atmosphere is as bright and comfortable as the room itself. A set menu allows the talented kitchen to provide a balanced experience focused on the best seasonal produce, while some of the accompanying flavours are informed by Hélène’s international travels, like Isle of Mull lobster with tandoori spices. For dessert, the signature 'Baba' with a choice of Armagnacs from Hélène's brother Marc is a must.",3 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus",0,51.510188,"London, United Kingdom",-0.1492905,Hélène Darroze at The Connaught,+442031477200,££££,https://guide.michelin.com/en/greater-london/london/restaurant/helene-darroze-at-the-connaught,https://www.the-connaught.co.uk/restaurants-bars/helene-darroze-at-the-connaught/,2024-05-14 15:02:08.451700475+08:00
63,"Park Lane, Mayfair, London, W1K 1QA, United Kingdom",French,"Executive Chef Jean-Philippe Blondet is bringing his own spin to the classical Francophone cooking of world-renowned chef Alain Ducasse. There's a newfound adventurousness to some of the dishes, like the regular injection of citrus, but what remains is the supreme technical skill and exceptional quality of the produce – some of which, like lobster and turbot, is from the luxury end of the scale. Some Ducasse signatures still shine through, like the peerless rum baba for dessert – if it isn't on the menu, be sure to ask for it.",3 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",0,51.5073381,"London, United Kingdom",-0.152575,Alain Ducasse at The Dorchester,+442076298866,££££,https://guide.michelin.com/en/greater-london/london/restaurant/alain-ducasse-at-the-dorchester,https://www.alainducasse-dorchester.com/,2024-05-14 15:02:08.480191375+08:00
64,"High Street, Bray, SL6 2AQ, United Kingdom",Creative,"The menu at this iconic restaurant is titled 'Sensorium' and is a 'journey through the mind' which explores how we gather sensory impressions as we eat and turn them into memories. The array of dishes include many Heston Blumenthal classics, alongside some new creations – and his motto, 'question everything', remains. The multi-sensory cooking is testament to his ground-breaking approach: innovative, playful and perfectly judged, with harmonious textures and flavours. Theatrical, interactive service from the charming, professional team heightens the experience.",3 Stars,"Air conditioning,Car park,Interesting wine list",0,51.5078582,"Bray, United Kingdom",-0.7017529,Fat Duck,+441628580333,££££,https://guide.michelin.com/en/windsor-and-maidenhead/bray/restaurant/fat-duck,https://thefatduck.co.uk/,2024-05-14 15:02:08.509667776+08:00
65,"9 Conduit Street, Mayfair, London, W1S 2XG, United Kingdom",Modern French,"There are few more joyously colourful and lavishly decorated restaurants than Mourad Mazouz and Pierre Gagnaire’s 18C house of fun. The kitchen team do a superb job of executing original dishes bearing all the Gagnaire hallmarks: the main ‘plate’ comes surrounded by a number of complementary dishes and, before long, your table is covered with an assortment of vessels, with each element excelling in terms of structure, composition, elegance and, above all, flavour. Completing the experience is unfailingly attentive service and an exceptional wine list.",3 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus",0,51.5126775,"London, United Kingdom",-0.1415369,"Sketch, The Lecture Room and Library",+442076594500,££££,https://guide.michelin.com/en/greater-london/london/restaurant/sketch-the-lecture-room-library,https://sketch.london/,2024-05-14 15:02:08.541994176+08:00
66,"68-69 Royal Hospital Road, Chelsea, London, SW3 4HP, United Kingdom",French,"He may be one of the most famous chefs on the planet, but Gordon Ramsay still remains fiercely committed to maintaining the highest standards at his elegant yet relaxed flagship restaurant. Head Chef and Co-Owner Matt Abé interprets Ramsay’s style impeccably, with signature dishes like the lobster, langoustine and salmon ravioli proving as exquisitely executed as ever. As an embodiment of the chefs' perfectly judged contrasts of flavour and texture, and their lightness of touch, you can't go wrong with the roast veal sweetbread.",3 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus",0,51.4854381,"London, United Kingdom",-0.1621766,Restaurant Gordon Ramsay,+442073524441,££££,https://guide.michelin.com/en/greater-london/london/restaurant/restaurant-gordon-ramsay,https://www.gordonramsayrestaurants.com/restaurant-gordon-ramsay/,2024-05-14 15:02:08.575036477+08:00
67,"127 Ledbury Road, North Kensington, London, W11 2AQ, United Kingdom",Modern Cuisine,"As one of the capital's finest restaurants, among the Ledbury's great strengths has always been Brett Graham's close relationship with his suppliers. In some cases that supplier is himself, with deer raised on their own small estate and the restaurant housing its own mushroom cabinet. The kitchen team then use their considerable skills to enhance and amplify those stunning ingredients on a tasting menu that is beautifully balanced and harmonious. It’s run by an experienced team who have a knack for putting everyone at ease.",3 Stars,"Air conditioning,Interesting wine list",0,51.516681,"London, United Kingdom",-0.2000731,The Ledbury,+442077929090,££££,https://guide.michelin.com/en/greater-london/london/restaurant/the-ledbury,http://www.theledbury.com,2024-05-14 15:02:08.605847977+08:00
68,"92 Kensington Park Road, North Kensington, London, W11 2PN, United Kingdom",Modern British,"A warm welcome and charming, knowledgeable service are guaranteed at Clare Smyth’s elegant Notting Hill restaurant. The detailed construction and eye-catching presentation of dishes like ‘Smoked Fowey mussels’ or ‘Rhug Estate venison’ are matched by wonderful flavours and textures. Go for one of the 7 course tasting menus; one is made up of her classics (like ‘Potato and roe’ and the ‘Core-teser’ dessert), the other is informed by the current season. A 2023 redecoration has made the room softer and warmer, while the bar is a delightful spot.",3 Stars,"Air conditioning,Interesting wine list",0,51.5126689,"London, United Kingdom",-0.2030649,CORE by Clare Smyth,+442039375086,££££,https://guide.michelin.com/en/greater-london/london/restaurant/core-by-clare-smyth,https://www.corebyclaresmyth.com/,2024-05-14 15:02:08.637482477+08:00
69,"Ferry Road, Bray, SL6 2AT, United Kingdom",Classic French,"Set in a picture perfect spot on the bank of the Thames, this long-standing bastion of culinary excellence continues to go from strength to strength. Luxury is at every turn, from the finest crockery and glassware to indulgent ingredients and this, combined with the effortless service, creates a truly memorable dining experience. Menus list all the French classics, from rabbit to lobster, and there’s always a first-class soufflé for dessert. Flavours are full and sauces are intense, but there’s also a lightness of touch to the execution.",3 Stars,"Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus",0,51.5091092,"Bray, United Kingdom",-0.6994376,Waterside Inn,+441628620691,££££,https://guide.michelin.com/en/windsor-and-maidenhead/bray/restaurant/waterside-inn,https://www.waterside-inn.co.uk/,2024-05-14 15:02:08.666585578+08:00
70,"7-5-5 Ginza, Chuo-ku, Tokyo, 104-0061, Japan","French, Contemporary","In 2023 L’OSIER celebrated the 50th anniversary of its foundation. Beyond the front door with its camellia motif lies a world of elegance. Works by Dalí and Cocteau adorn the graceful interior; silverware by Puiforcat completes luxurious French dining. Renowned for weaving tradition with innovation, chef Olivier Chaignon is one of the architects of modern French cuisine. His mission is and will always be the pursuit of beauty.",3 Stars,"Air conditioning,Car park,Interesting wine list",0,35.669667,"Tokyo, Japan",139.761203,L'OSIER,+81335716050,¥¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/l-osier,https://losier.shiseido.co.jp/,2024-05-14 15:02:08.699467378+08:00
71,"2-7-2 Azabujuban, Minato-ku, Tokyo, 106-0045, Japan",Japanese,"Toshiya Kadowaki’s aim is to serve up “unforgettable cuisine”. By this he means that the spirit of the ingredients lives on in the diner. Seasonal foodstuffs such as pepper flowers, abalone, matsutake mushrooms and crab are freely combined with Western elements such as caviar and foie gras to concoct dishes of delightful originality – truffle rice is a prime example. Compelling fare conjures memories and feelings with each passing season.",3 Stars,"Air conditioning,Counter dining",0,35.655993,"Tokyo, Japan",139.733551,Azabu Kadowaki,+81357722553,¥¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/azabu-kadowaki,,2024-05-14 15:02:08.728195679+08:00
72,"3-5-5 Kagurazaka, Shinjuku-ku, Tokyo, 162-0825, Japan",Japanese,"Koji Koizumi creates a cuisine all his own as he delves deeply into the interplay between technique and flavour. His creativity comes to the fore in creative combinations of ingredients. A fusion of Japanese and Western approaches is the essence of Kohaku: snow crab with caviar, puffer fish milt with truffles, warabimochi (bracken-starch dumpling) with coconut. Determined to create fare found nowhere else, Koizumi invents new flavours not found in existing concepts.",3 Stars,"Air conditioning,Counter dining,Interesting wine list",0,35.700825,"Tokyo, Japan",139.740832,Kohaku,+815031385225,¥¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kohaku,http://kagurazaka-kohaku.jp/,2024-05-14 15:02:08.759170579+08:00
73,"6F, 8-3-1 Ginza, Chuo-ku, Tokyo, 104-0061, Japan",Sushi,"Sometimes our connections intervene to change our lives. Harutaka Takahashi’s mischievous youth in Asahikawa took a turn for the better when, through a tempura master who was a close friend of his potter uncle, he landed a job at Sukiyabashi Jiro. Like Ravel’s Bolero, sushi here is presented with a particular rhythm, building toward a crescendo of sweetness, sourness and temperature in harmony. Destiny is in the taste and texture of every piece of sushi at Harutaka.",3 Stars,"Air conditioning,Counter dining",0,35.669269,"Tokyo, Japan",139.759203,Harutaka,+81335731144,¥¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/harutaka,,2024-05-14 15:02:08.78881508+08:00
74,"1F, Toranomon Hills Residential Tower, 1-1-1 Atago, Minato-ku, Tokyo, 105-0002, Japan",Japanese,"Hiroyuki Kanda understands the essence of Japanese cuisine and incorporates his innovative ideas into the menu. For example, goma-dofu is topped with fugu flesh and skin then garnished with caviar. While respecting the natural flavours of the ingredients, Kanda puts his own unique touch on his dishes. To convey the attractions of his homeland, he sources seafood from Tokushima in season, serving poached hamo (pike conger), awabi (abalone) with somen and tai as tsukuri.",3 Stars,"Air conditioning,Counter dining,Interesting wine list",0,35.6658,"Tokyo, Japan",139.748,Kanda,+81364590176,¥¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kanda,http://www.nihonryori-kanda.com/,2024-05-14 15:02:08.82763308+08:00
75,"3-11-5 Minamioi, Shinagawa-ku, Tokyo, 140-0013, Japan",Japanese,"Chef Akio Makimura prizes tradition over showiness. His emphasis is on bringing out intrinsic flavours and he spares no effort in extending hospitality to his guests. The soup is the centrepiece of the menu and includes ingredients such as hairy crab, prawn and scallop shinjo – all of which the delicate broth goes well with. From time to time, he will come up with rare combinations such as beef and truffles to create new tastes based on his original ideas.",3 Stars,"Air conditioning,Counter dining",0,35.590865,"Tokyo, Japan",139.735449,Makimura,+81337686388,¥¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/makimura,,2024-05-14 15:02:08.84811628+08:00
76,"1F, Garden City Shinagawa Gotenyama, 6-7-29 Kitashinagawa, Shinagawa-ku, Tokyo, 141-0001, Japan","French, Contemporary","The abundantly creative Shuzo Kishida never tires of exploring the possibilities of cuisine. ‘Carte Blanche’, his crisp white menu, speaks to his spirit of perpetual inquiry. With the themes of ‘ingredients, flame, seasoning’, Kishida delves deep into the soul of French cooking to create novel dishes. Goat’s-milk bavarois and meringue ice cream are specialities that spring from Kishida’s philosophy.",3 Stars,"Air conditioning,Interesting wine list,Wheelchair access",0,35.624038,"Tokyo, Japan",139.732977,Quintessence,+81362770090,¥¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/quintessence-1193907,https://www.quintessence.jp/,2024-05-14 15:02:08.875256981+08:00
77,"7F, Tokyo Midtown Hibiya, 1-1-2 Yurakucho, Chiyoda-ku, Tokyo, 100-0006, Japan",Japanese,"Seiji Yamamoto sums up his considerable experience simply and humbly: “I’m a chef because I love to cook”. That approach is reflected in his entertaining cooking, which resonates with all five senses. His focus on serving each dish at the apex of its flavour is single-minded: he switches knife techniques to vary the flavour of decorative sashimi and pike conger, manipulates blazing charcoal to tease out the flavour of eel. With skill as well as respect for the spirituality of Japan, he preaches Japanese cuisine as food culture.",3 Stars,"Air conditioning,Interesting wine list,Notable sake list",0,35.673583,"Tokyo, Japan",139.759193,RyuGin,+81366300007,¥¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ryugin-1194232,https://www.nihonryori-ryugin.com/,2024-05-14 15:02:08.898590581+08:00
78,"2-26-4 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan","French, Contemporary","Chef Shinobu Namae refers to the foodstuff producers who support L’Effervescence as “artisans” out of respect for their finely honed skills. The ingredients list, passed out by hand, is a chronicle of the producing regions Namae visits in his travels. Artisanal Vegetables, a dish that changes its appearance with each passing season, is one speciality. The love for nature that wells up from his pairings of umami from land and sea is the tale told through the cuisine here.",3 Stars,"Air conditioning,Interesting wine list",1,35.660299,"Tokyo, Japan",139.719454,L'Effervescence,+81357669500,¥¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/l-effervescence,http://www.leffervescence.jp/,2024-05-14 15:02:08.918259781+08:00
79,"Yebisu Garden Place, 1-13-1 Mita, Meguro-ku, Tokyo, 153-0062, Japan","French, Contemporary","Kenichiro Sekiya, recipient of the prestigious appellation Meilleur Ouvrier de France, is opening new horizons for the esprit of Joël Robuchon. For Sekiya, studying the classics gives rise to the future, as exemplified by Caviar Impérial, an edible work of art. Robuchon’s heritage is one of constant innovation; we can’t wait to find out what flavours the 21st century holds in store.",3 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus",0,35.641903,"Tokyo, Japan",139.714528,Joël Robuchon,+81354241347,¥¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/joel-robuchon-1193981,https://www.robuchon.jp/,2024-05-14 15:02:08.946407482+08:00
80,"5-37 Kagurazaka, Shinjuku-ku, Tokyo, 162-0825, Japan",Japanese,"In Japanese cooking we speak of kakushiaji, subtle seasoning that brings out the flavour. At Kagurazaka Ishikawa, the charm is in the parts that are hidden. For example, the Daitokuji natto accompanying the steamed black rockfish is served in a kombu-and-shellfish dashi with reduced salt for an elegant taste. Slices of finest awabi and shabu-shabu somen of wagyu impart a sense of delicacy. Cooking makes the man, and the fare here attests to the character of owner-chef Hideki Ishikawa.",3 Stars,"Air conditioning,Counter dining,Interesting wine list",0,35.701212,"Tokyo, Japan",139.739466,Kagurazaka Ishikawa,+815031385225,¥¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kagurazaka-ishikawa,http://www.kagurazaka-ishikawa.co.jp/,2024-05-14 15:02:08.971811082+08:00
81,"4-7-5 Minamiazabu, Minato-ku, Tokyo, 106-0047, Japan",Chinese,"Chef Tomoya Kawada adopts the idea of ‘Chinese techniques infused with Japanese spirit’ he learned from history books. He holds that true flavour is found in the lightness of taste that comes from combining dishes cooked in water and over a flame, a triumph of Japanese spirit executed with Chinese skills. We couldn’t hide our amazement at how his dishes add a lightness to the five flavours in the Chinese concept of the five agents. Ingredients imbued with a Japanese spirit in Chinese cooking breathe new life into ancient culinary tradition.",3 Stars,"Air conditioning,Interesting wine list",0,35.649578,"Tokyo, Japan",139.728395,Sazenka,+815031888819,¥¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sazenka,https://sazenka.com/,2024-05-14 15:02:09.008235383+08:00
82,"Francisco Cossi Ochoa, El Puerto de Santa María, 11500, Spain","Creative, Innovative","Ángel León, whose restaurant is housed in a tide mill dating back two centuries, is known as “the chef of the sea” and any mention of him means wading into unchartered gastronomic waters! As he says himself, at Aponiente “the aim is to raise awareness, open people's minds and introduce them to new concepts that are impossible to find anywhere else”. Totally committed to sustainability, this is a chef who seeks to surprise diners with new techniques and ingredients (such as seafood sausages, plankton, bioluminescence, cooking with seawater etc), always honing a philosophy which revolves around recycling, making the most of what the natural estuaries have to offer and championing the salvaging of discarded fish. His contemporary cuisine, based around resources from both the Mediterranean and the Atlantic, provides further surprises on the dessert menu, on which dishes somehow manage to combine the maritime world with sweeter textures, hence unusual combinations such as moray eel mochi and tuna and chocolate.",3 Stars,"Air conditioning,Car park,Interesting wine list,Wheelchair access",1,36.6033273,"El Puerto de Santa María, Spain",-6.2164435,Aponiente,+34606225859,€€€€,https://guide.michelin.com/en/andalucia/el-puerto-de-santa-maria/restaurant/aponiente,https://www.aponiente.com/,2024-05-14 15:02:09.035101983+08:00
83,"Can Sunyer 48, Girona, 17007, Spain",Creative,"The Roca brothers like to say that their success is down to the balance struck in a metaphorical ""three-player game"", with Joan in charge of the savoury dishes, Josep as the sommelier and Jordi on dessert duty.But little matter how they go about winning diners over, their ultimate goal is to create a feast for the eyes, the palate and all of the senses. This is an exceptionally high-calibre restaurant that celebrates contrasts, memories, journeys... It is also characterised by a penchant for working with local produce, a focus on sustainability and the aim to ""raise awareness"" of the challenges posed by climate change. The spectacular appetisers are a tribute to the evolution of this establishment and its emblematic dishes!",3 Stars,"Air conditioning,Car park,Interesting wine list,Wheelchair access",1,41.9932026,"Girona, Spain",2.807927,El Celler de Can Roca,+34972222157,€€€€,https://guide.michelin.com/en/catalunya/girona/restaurant/el-celler-de-can-roca,http://www.cellercanroca.com,2024-05-14 15:02:09.064294783+08:00
84,"Legina Auzoa, Larrabetzu, 48195, Spain",Creative,"A flagship of the Biscayan fine dining scene and a leading light in the field of sustainability, Azurmendi is a shining example of how to work with the environment. It has adapted its architecture and produce, and integrated new technologies in its quest to become a responsible restaurant business that sets out to cook for a better future.Chef Eneko Atxa nurtures a sapling of the Tree of Gernika at the entrance of the restaurant in a manifestation of his desire to preserve the area's indigenous flora and fauna and safeguard the values of Basque culture. He proposes a creative and informative culinary experience that is dedicated to the conservation of endemic species. The ""Adarrak"" set menu comprises a fascinating overview (courses dubbed ""Welcome Picnic"", ""The Kitchen Table"", ""The Greenhouse"") and ends with a gift in the form of a complimentary bar of recycled soap!",3 Stars,"Air conditioning,Car park,Great view,Interesting wine list,Wheelchair access",1,43.26065,"Larrabetzu, Spain",-2.81454,Azurmendi,+34944558359,€€€€,https://guide.michelin.com/en/pais-vasco/larrabetzu/restaurant/azurmendi,http://www.azurmendi.restaurant,2024-05-14 15:02:09.092587984+08:00
85,"Plaza del Sol, Villaverde de Pontones, 39793, Spain",Modern Cuisine,"Discover the secrets hidden in the Casa-Palacio Mazarrasa (1756), a thrilling mecca for foodies that certainly makes an impression! The culinary experience begins with welcome drinks and appetisers in the glass-paned pavilion or on the terrace, and culminates in elegant dining spaces with a rustic yet modern feel. Always sporting his trademark cap, chef Jesús Sánchez runs the restaurant with the invaluable support of wife Marián Martínez, who is charge of the front of house. He remains consistently loyal to local ingredients, seasonality and to a firm commitment to sustainability via his “30 Temporada” menu, which is a heartfelt tribute to his natural surroundings, his Cantabrian identity and its history, and all the painstaking research that has gone into every bite. The sourdough bread baked on the premises always receives fulsome praise!",3 Stars,"Air conditioning,Car park,Interesting wine list",1,43.4124884,"Villaverde de Pontones, Spain",-3.6988243,Cenador de Amós,+34942508243,€€€€,https://guide.michelin.com/en/cantabria/villaverde-de-pontones/restaurant/cenador-de-amos,https://www.cenadordeamos.com/,2024-05-14 15:02:09.119156384+08:00
86,"Loidi 4, Lasarte - Oria, 20160, Spain",Creative,"As a subtle tribute to his father, Martín Berasategui has based the logo of his restaurant on his own handwritten signature, but he could well have his name up in gold lettering! This humble and jovial chef considers himself to be merely a “conveyor of happiness” who owes his success to the passion and effort that he always puts into his work, the unwavering support of his wife (Oneka Arregui) and, as he says himself, his incredible team. In this elegant space with no shortage of relaxing views of the surrounding countryside, diners can experience a hedonistic approach to cuisine. The à la carte and spectacular tasting menu combine the restaurant's signature dishes (caramelised millefeuille with smoked eel, foie gras, spring onion and green apple, first created in 1993) with entirely new creations (suckling lamb chop, liquid fritter, spicy carrots and fried bread), all of which are teeming with delicious nuances and always accompanied by artisan breads and delicious butters.",3 Stars,"Air conditioning,Car park,Great view,Interesting wine list,Terrace",0,43.2664755,"Lasarte - Oria, Spain",-2.0152402,Martín Berasategui,+34943366471,€€€€,https://guide.michelin.com/en/pais-vasco/lasarte-oria/restaurant/martin-berasategui,http://www.martinberasategui.com/es/inicio,2024-05-14 15:02:09.147001184+08:00
87,"Plaza San Mateo 1, Cáceres, 10003, Spain",Creative,"A temple of Spanish gastronomy that should be on the bucket list of every food-lover. Atrio exudes elegance, enthusiasm and sincerity, matched by impeccable service to enhance the experience to the full. Cáceres-born chef Toño Pérez is at the helm, conjuring up creative cuisine of the highest technical level on a single yet extensive tasting menu inspired by the Iberian pig and the natural bounty of Extremadura. He pays full respect to the DNA of local traditions by showcasing the myriad nuances of his native land (the courses inspired by his famous""happy pig"" tend to have highly evocative names). Make sure you take time to visit Atrio’s spectacular wine cellar, featuring labels and historic vintages that are almost impossible to come across anywhere else.",3 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access",0,39.4730183,"Cáceres, Spain",-6.3713456,Atrio,+34927242928,€€€€,https://guide.michelin.com/en/extremadura/cceres/restaurant/atrio,https://atriocaceres.com/,2024-05-14 15:02:09.174621785+08:00
88,"Rascassa 1, Dénia, 03700, Spain",Creative,"This restaurant reflects the personality of the eponymous chef, who was awarded the Gold Medal for Merit in the Fine Arts in 2020.""Can a flavour be beautiful?"" was the subject of a debate between artists in the documentary Cocinar Belleza (""Cooking Beauty""). Here, it has been thrust to the fore in an aesthetically enchanting tasting menu of the same name. Based on the iconic signature dishes of the house, it also includes other lesser-known creations, which, in the hands of this chef, are the source of unexpected details and harmonies of flavour. His philosophy is to champion nature and showcase the produce of the Mediterranean, always maintaining a clear commitment to the circular economy and even delivering the odd deliberately provocative dish as food for thought.",3 Stars,"Air conditioning,Interesting wine list",0,38.8537884,"Dénia, Spain",0.0852209,Quique Dacosta,+34965784179,€€€€,https://guide.michelin.com/en/comunidad-valenciana/dnia/restaurant/quique-dacosta,https://www.quiquedacosta.es/,2024-05-14 15:02:09.206014085+08:00
89,"Avenida Alcalde José Elosegi 273, Donostia / San Sebastián, 20015, Spain","Creative, Traditional Cuisine","This restaurant is a real institution in San Sebastián, having been MICHELIN-starred since 1974.Hospitality, history and modernity converge in the century-old family mansion in Alto de Miracruz. This culinary mecca is run by Juan Mari Arzak and his daughter Elena, an adroit chef, to whom he is in the process of handing the baton. Together, they have succeeded in perfectly combining the most surprising innovations with expertise rooted in Basque tradition. The creativity, presentation and intense flavours of the dishes are the result of experiments conducted in the ""the lab"", in the same building, where they work with a ""flavour workbench"" of more than 1 000 ingredients. Diners can opt for a complete tasting menu or a set menu with a choice of dishes.",3 Stars,"Air conditioning,Car park,Interesting wine list,Wheelchair access",0,43.3214016,"Donostia / San Sebastián, Spain",-1.9490932,Arzak,+34943278465,€€€€,https://guide.michelin.com/en/pais-vasco/es-donostia-san-sebastian/restaurant/arzak,http://www.arzak.es,2024-05-14 15:02:09.236496486+08:00
90,"Mallorca 259, Barcelona, 08008, Spain",Creative,"Still unfamiliar with the gastronomic world of Martín Berasategui? It's unusual to find spin-offs that manage to live up to the standards set by the original, but that is exactly what has happened in this incredible restaurant, named after the town in which this chef has built his culinary empire. Here, Paolo Casagrande, the protégé of this San Sebastián culinary maestro, puts his own spin on exquisite dishes first conceived by his mentor, showcasing them in a more avant-garde setting (undulating ceilings that mimic waves, ethereal lamps that resemble jellyfish, golden tones etc). Whether you order from the à la carte or opt for one of several tasting menus, your experience is taken to the next level if you sit at the Chef's Table, an exclusive space where you can watch the chefs in action through a large window. One of our favourite dishes was the roasted virrey fish with clams pil-pil, velvet crab and champagne with a fine hazelnut cream and caviar.",3 Stars,"Air conditioning,Car park,Interesting wine list,Wheelchair access",0,41.3936278,"Barcelona, Spain",2.1622018,Lasarte,+34934453242,€€€€,https://guide.michelin.com/en/catalunya/barcelona/restaurant/lasarte,https://www.restaurantlasarte.com/,2024-05-14 15:02:09.266083286+08:00
91,"Villarroel 163, Barcelona, 08036, Spain",Creative,"This restaurant is characterised by the inventive spirit of the three chefs at the helm (Eduard Xatruch, Oriol Castro and Mateu Casañas), who have made creativity their watchword – clearly their time working alongside Ferran Adrià at El Bulli made a real impression! What's so special about this place? Firstly, the food itself is highly innovative, with the chefs playing with shapes, textures and flavours and exhibiting indisputable craftsmanship. In addition, a constant stream of innovations emerges from their laboratory, such as their “solid bubbles” or, even more remarkably, a “living table” that changes as the meal progresses (the latter experience is by prior reservation only). It could be said that, despite the superb ingredients on display, you probably come here more to enjoy the extraordinary overall experience and to admire the incredible expertise of Disfrutar’s chefs. Choose between two tasting menus: Classic, featuring the restaurant’s signature dishes (such as the multi-spherical pesto with smoked eel and pistachios); and Festival, which showcases its latest seasonal creations. One of the drinks pairing options is alcohol-free.",3 Stars,"Air conditioning,Interesting wine list,Wheelchair access",0,41.3879756,"Barcelona, Spain",2.1530369,Disfrutar,+34933486896,€€€€,https://guide.michelin.com/en/catalunya/barcelona/restaurant/disfrutar,https://www.disfrutarbarcelona.com/,2024-05-14 15:02:09.295767886+08:00
92,"Paseo del Padre Orcolaga 56, Donostia / San Sebastián, 20008, Spain","Creative, Traditional Cuisine","With his impressive CV and distinctive moustache, chef Pedro Subijana is an icon of the restaurant scene and as such commands the utmost respect. As one of the founding fathers of the New Basque Cuisine movement, he believes in constant evolution, and even if the focus here is squarely on creativity and technique his approach is rooted in tradition. Located inside the spectacular hotel of the same name on Mt Igueldo, Akelaré has already celebrated its golden jubilee, and continues to impress with its interior design, views of the Bay of Biscay and meticulous cuisine. Its versatile tasting options (Aranori and Bekarki), which enable guests to mix and match dishes between the two menus, are based on well-established house specialities and innovative new recipes, all of which demonstrate an impressive gastronomic flair. One of its latest innovations is a new plated version of its famous Gin & Tonic, which now comes in the form of a Gin & Tonic tartlet.",3 Stars,"Air conditioning,Car park,Great view,Interesting wine list,Wheelchair access",0,43.3027805,"Donostia / San Sebastián, Spain",-2.0731493,Akelaŕe,+34943311209,€€€€,https://guide.michelin.com/en/pais-vasco/es-donostia-san-sebastian/restaurant/akelare,https://akelarre.net/,2024-05-14 15:02:09.323868787+08:00
93,"Avenida del Tibidabo 1, Barcelona, 08022, Spain",Creative,"Tradition, cutting-edge, flavour, attitude and passion, along with a consistent approach, define to perfection the cooking of Jordi Cruz, a chef who conjures up flavours from what he refers to as his “mental palate”. In his elegant restaurant overlooking a tranquil garden he offers diners a unique gastronomic experience that constantly evolves in line with ingredients from the changing seasons. These are always combined with his technical ability as he revisits Mediterranean flavours with a nod to influences from elsewhere around the globe. The experience here, which begins with appetisers in the kitchen, is centred around a single tasting menu featuring new recipes alongside the restaurant’s renowned signature dishes (such as his “dried garland tomatoes with herb bread and parmesan textures”). One complex dish that took us completely by surprise was the “scorched roots, seeds and bark, with chervil ice-cream, smoked scamorza cheese and preserved truffles”, which is inspired by woodland ravaged by fire.",3 Stars,"Air conditioning,Interesting wine list,Terrace",0,41.4103822,"Barcelona, Spain",2.1367664,ABaC,+34933196600,€€€€,https://guide.michelin.com/en/catalunya/barcelona/restaurant/abac,https://abacrestaurant.com/es,2024-05-14 15:02:09.355822987+08:00
94,"Taquígraf Serra 20, Barcelona, 08029, Spain",Creative,"Once over the threshold, a fascinating experience awaits at Cocina Hermanos Torres – one that transports guests to a world where time has stood still thanks to the magical setting and highly delicate Mediterranean cuisine that takes us away from our everyday day lives. The Torres twins (Sergio and Javier) dreamt of incorporating their culinary microcosmos into the heart of the dining room, transforming the culinary experience into a true spectacle, hence the three cooking stations that dominate the centre of the room, around which tables are arranged beneath romantic “clouds” of light. The cuisine here is centred on a superb tasting menu that invites guests on a gourmet journey extolling the very best seasonal and local ingredients, using them in such a way to extract maximum impact and flavour with a minimum of intervention. The menu features stunning dishes that will delight guests, such as the classic Sea and Mountains, eel pil-pil on a bed of Cristal piquillo peppers and black garlic, and the Iberian suckling pig with apricot and tamarind.",3 Stars,"Air conditioning,Interesting wine list,Wheelchair access",1,41.3865273,"Barcelona, Spain",2.1400168,Cocina Hermanos Torres,+34934100020,€€€€,https://guide.michelin.com/en/catalunya/barcelona/restaurant/cocina-hermanos-torres,http://www.cocinahermanostorres.com,2024-05-14 15:02:09.377087088+08:00
95,"Pablo Ruiz Picasso 8, Córdoba, 14014, Spain",Creative,"Meaning “light” in Arabic, Noor is so much more than a fine-dining restaurant. Behind every detail there is a multi-faceted team that contributes its knowledge to bring to the fore the essence of the cultured and magical city of Córdoba, which has been a beacon of light since the reign of Caliph Abd al-Rahman III. In the restaurant's bright interior, with its open kitchen and incredible interior design, chef Paco Morales (ably supported by second in command Paola Gualandi) revives the spirit of Andalusian cuisine using modern ideas and techniques. Every season, the restaurant explores a different historical period, currently the “Golden Age”, as part of which three menus (Mudéjar, Morisco and Al-Yazira) reinterpret the splendour of the 16C and 17C. Standout dishes here include the durum wheat with smoked butter and chicken and calamari broth (a reinterpretation of the Abbasiya recipe) and the locally grown oranges with orange blossom, fried almonds and extra virgin olive oil for dessert.",3 Stars,"Air conditioning,Interesting wine list,Wheelchair access",0,37.8899393,"Córdoba, Spain",-4.7585272,Noor,+34957964055,€€€€,https://guide.michelin.com/en/andalucia/cordoba/restaurant/noor,https://noorrestaurant.es/,2024-05-14 15:02:09.395240988+08:00
96,"Padre Damián 23, Madrid, 28036, Spain",Creative,"With dishes such as Galician lobster “waking up on the beaches of Goa”, freshwater crab from the mouth of the Guadalquivir River with XO kimchi, nigiri matured for 45 days, and toasted butter risotto with tuber aestivum, Dabiz Muñoz’s fun, hedonistic and often irreverent cuisine breaks the mould of cutting-edge gastronomic cuisine by entering his highly personal and dream-like world. As a result, he ensures a rollercoaster of emotions that constantly challenge the palate. In this striking setting, decorated with flying pigs and huge chrome ants, the single tasting menu invites his guests on a spectacular journey across the world’s different cuisines. And through the predominant use of Spanish ingredients, Muñoz is able to create more recognisable flavours than in the past. Highlighting themes such as invasive species and the Pyrenean ecosystem, the chef works without limits, combining local ingredients with exotic condiments to create intense dishes that are full of contrasts.",3 Stars,"Air conditioning,Interesting wine list,Wheelchair access",0,40.4582913,"Madrid, Spain",-3.6856715,DiverXO,+34915700766,€€€€,https://guide.michelin.com/en/comunidad-de-madrid/madrid/restaurant/diverxo,https://diverxo.com/,2024-05-14 15:02:09.413351188+08:00
97,"101-102, Building No. 1, Garden Office, No.161, Lane 465, Zhenning Road, Changning, Shanghai, China Mainland",Innovative,"A fixture on the city’s dining scene since 2016, this brainchild of Chef Stefan Stiller is familiar to all local foodies. With counter seats enclosing an island where the chefs cook, guest gets to witness the birth of each course up close. The 10- or 12-course menu features 8 dishes that change entirely every 6-8 weeks. Diners then choose the rest from the classics or specials menu. The food is well-executed, sophisticated and original.",3 Stars,"Air conditioning,Car park,Counter dining,Interesting wine list,Restaurant offering vegetarian menus",1,31.221807,"Shanghai, China Mainland",121.474049,Taian Table,+8617301605350,¥¥¥¥,https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/taian-table,https://taian-table.cn/,2024-05-14 15:02:09.431154188+08:00
98,"'somewhere in Shanghai' - meet at Mr & Mrs Bund restaurant - 6F, Bund 18, 18 Zhongshan Dong Yi Road, Huangpu, Shanghai, China Mainland",Innovative,"This multi-sensory experience at a secret location that combines innovative and surprising dishes with lights, sounds and scents will give you quite an adrenaline rush. After the success of Mr & Mrs Bund, chef Paul Pairet created this clever concept where 10 lucky diners are taken on an interactive culinary journey beyond their wildest dreams. Be dazzled by the creative mix of tastes, unconventional presentations and enthusiastic service, all enhanced by imagination.",3 Stars,"Air conditioning,Interesting wine list,Wheelchair access",0,31.240358,"Shanghai, China Mainland",121.48509,Ultraviolet by Paul Pairet,,¥¥¥¥,https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/ultraviolet-by-paul-pairet,https://uvbypp.cc/,2024-05-14 15:02:09.453749189+08:00
99,"via Ghibellina 87, Florence, 50122, Italy",Italian Contemporary,"The cuisine at Pinchiorri is striking for its opulent and grandiose style which impresses without becoming overly fussy or excessive, so that the main focus in every dish is the flavour of its ingredients. The magnificent feast of courses resembles a firework display, with each course more impressive than the last in a growing crescendo of delights. It’s worth coming here simply to experience the service, an impeccable waltz directed by Alessandro Tomberli, one of the best maître-d’s in Italy. Annie Féolde, one of the restaurant’s icons, left the reins to the highly talented chef Riccardo Monco, who continues to nurture and satisfy the Italian appetite for fine cuisine. Credit must also go to Giorgio Pinchiorri, who has developed a wine list that is renowned across the globe.",3 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace",0,43.770066,"Florence, Italy",11.2621974,Enoteca Pinchiorri,+3905526311,€€€€,https://guide.michelin.com/en/toscana/firenze/restaurant/enoteca-pinchiorri,http://www.enotecapinchiorri.com,2024-05-14 15:02:09.481921089+08:00
100,"banchina di Levante 6, Senigallia, 60019, Italy","Creative, Seafood","The Adriatic Riviera, a picture-postcard summer holiday destination, is the setting for this fine restaurant run by chef Mauro Uliassi. Hidden among the private beach clubs that crowd Senigallia’s seafront, this three-Michelin-starred restaurant comes as a surprise, surrounded as it is by beach parasols and the sound of the sea lapping on the shore. The strength and originality of Uliassi’s cuisine lies in his ability to make good use of local ingredients, taking inspiration from the culinary traditions that have been so familiar and successful along this coastline over the past few decades and giving them a personal, creative twist. Fish and seafood obviously take pride of place, although there’s also room on the menu for meat, inspired by the Marche’s traditional game dishes, so that the sea and the mountains come together in a perfect reflection of the region’s soul. The dining experience here is enhanced by the owners’ warm welcome: Mauro’s sister Catia and his son Filippo work alongside the chef. It’s also worth mentioning that the restaurant is doing its bit for the local environment by banning the use of plastic and doing its utmost to persuade its fish suppliers not to use polystyrene to transport their fish.",3 Stars,"Air conditioning,Great view,Interesting wine list,Terrace",0,43.7194609,"Senigallia, Italy",13.2206503,Uliassi,+3907165463,€€€€,https://guide.michelin.com/en/marche/senigallia/restaurant/uliassi,http://www.uliassi.com,2024-05-14 15:02:09.508896289+08:00
101,"via Fava 18, Orta San Giulio, 28016, Italy","Creative, Mediterranean Cuisine","Just a stone’s throw from the enchanting village of Orta San Guilio with its picture-postcard views of the lake and San Giulio island, this three-Michelin-starred restaurant boasts a stunning location within a late-19C Moorish-style villa. Impressive both inside and out, this aristocratic residence was once the home of the Crespi family. Today, the villa’s leading light is Antonino Cannavacciuolo, who is now at the helm of a number of Michelin-starred restaurants, of which the Villa Crespi, the most famous and celebrated of them all, is the flagship. Although this chef originally from Vico Equense in Campania takes inspiration from all over Italy and further afield, it is the passion, colour and intense flavours of his native region that shine through in all his dishes. A truly extraordinary experience, with the lake and the villa’s beautiful garden as a backdrop.",3 Stars,"Air conditioning,Car park,Garden or park,Interesting wine list,Wheelchair access",0,45.7964778,"Orta San Giulio, Italy",8.4159486,Villa Crespi,+390322911902,€€€€,https://guide.michelin.com/en/piemonte/orta-san-giulio/restaurant/villa-crespi,http://www.villacrespi.it,2024-05-14 15:02:09.55204099+08:00
102,"contrada Santa Liberata, località Casadonna, Castel di Sangro, 67031, Italy","Modern Cuisine, Creative","Housed in a 16C monastery amid gardens and vineyards in the foothills surrounding Castel di Sangro, this restaurant boasts a simple, minimalist style which is echoed in its cuisine, created by one of the most easily identified and recognisable chefs in Italy. For years, Niko Romito has been renowned for his minimalist-style dishes which are prepared from just a few ingredients, featuring sauces with an Italian rather than classically French flavour, and this remarkable chef continues to research and evolve. He focuses on ingredients and recipes from his native Abruzzo, paying particular attention to vegetables and creating dishes that are striking for their intense flavours. As ever, his dishes are apparently simple yet often the result of complex preparation that leaves his guests full of spellbound admiration.",3 Stars,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Restaurant offering vegetarian menus",0,41.7800349,"Castel di Sangro, Italy",14.094554,Reale,+39086469382,€€€€,https://guide.michelin.com/en/abruzzo/castel-di-sangro/restaurant/reale,http://www.nikoromito.com/reale,2024-05-14 15:02:09.57789629+08:00
103,"via Liguria 1, località Sarmeola, Rubano, 35030, Italy","Creative, Contemporary","Situated away from the main road and the main shopping centre, the fabulous Le Calandre is run by the Alajmo family. The soft lighting (even during the day) perfectly complements the decor in the minimalist-style dining room designed by brothers Massimiliano and Raffaele (as is most of the tableware used in the restaurant). The cuisine is presented on three tasting menus (Classico, Max and Raf), with the option of reducing the number of courses and choosing dishes from different menus, almost à la carte style. With its combination of familiar flavours and imaginative twists, Max’s cuisine celebrates the restaurant’s signature dishes such as the “passi d’oro” 2.0 risotto and the famous cuttlefish cappuccino in black ink, as well as creative dishes inspired by the passing seasons. The restaurant also has its own delicatessen for anyone keen to purchase a gourmet souvenir.",3 Stars,"Air conditioning,Car park,Interesting wine list",0,45.4215425,"Rubano, Italy",11.8096633,Le Calandre,+39049630303,€€€€,https://guide.michelin.com/en/veneto/rubano/restaurant/le-calandre,http://alajmo.it,2024-05-14 15:02:09.610562991+08:00
104,"via Tortona 56, Milan, 20144, Italy",Creative,"Enrico Bartolini, who has been awarded more Michelin stars for his restaurants around Italy than any other chef, continues to impress and surprise his guests. Having achieved three stars for this restaurant (his flagship address in Milan), Bartolini has no intention of resting on his laurels. Instead, he continues to create new, skilfully prepared dishes full of intense flavours which take guests on a sophisticated culinary adventure. Situated on the third floor of Milan’s Museo delle Culture (Mudec), the restaurant has an elegant and contemporary lounge-style vibe.",3 Stars,"Air conditioning,Car park,Interesting wine list,Wheelchair access",0,45.4516,"Milan, Italy",9.161865,Enrico Bartolini al Mudec,+390284293701,€€€€,https://guide.michelin.com/en/lombardia/milano/restaurant/enrico-bartolini-al-mudec,http://www.enricobartolini.net,2024-05-14 15:02:09.640209991+08:00
105,"via Cadlolo 101, Rome, 00136, Italy","Mediterranean Cuisine, Contemporary","Closed for refurbishment works until April 2024. Rome’s most famous roof garden, as well as the most international restaurant in Italy. From the terrace at La Pergola, Rome appears eternal and imperturbable, as it is so often described. The ambience here is hushed and elegant, with carpets and armchairs, silverware and fresh flowers, paintings and refined furniture all providing a magnificent setting for the superb views. Heinz Beck’s cuisine is classic and timeless, featuring much-loved favourites such as “fagottelle” filled with carbonara alongside more seasonal dishes such as broad bean and pea buttons with asparagus and nduja-flavoured baby squid, and turbot served with asparagus, seasonal mushrooms and wild garlic sauce. The cheese trolley and the desserts, including the delicious chocolate soufflé, are not to be missed. Choose between two separate wine lists: one dedicated to Italian labels, the other to wines from around the world, both featuring some excellent rare vintages (including classic labels from Tuscany and Bordeaux, some of which date from the beginning of the last century), as well as lesser-known labels selected by talented sommelier Marco Reitano.",3 Stars,"Air conditioning,Car park,Great view,Interesting wine list,Terrace,Wheelchair access",0,41.9187946,"Rome, Italy",12.4461151,La Pergola,+390635092152,€€€€,https://guide.michelin.com/en/lazio/roma/restaurant/la-pergola69016,https://romecavalieri.com/it/la-pergola-it/,2024-05-14 15:02:09.671046592+08:00
106,"via Walther Von der Vogelweide 17, Brunico, 39031, Italy","Creative, Alpine","Situated in a vast historic park near the centre of Brunico, this restaurant occupies a villa that was once part of the Moessmer textile factory – to illustrate the fact, an interesting fabric book dating from the early 20C is displayed on a large central table in the dining room. Here, the chef’s “Cook the Mountain” philosophy takes centre stage with a focus on top-quality produce sourced from the surrounding mountains, and a seasonal approach which ensures that flavours and ingredients are always at their best. Dinner starts with delicious appetisers served in the small lounge, perhaps accompanied by an aperitif. Having enjoyed this delicious prelude, you then move to the dining room or to the counter with its stools facing the kitchen. Wherever you choose to sit, you continue with the chef’s single tasting menu – a series of superb dishes that confirm this chef from the Ahrntal valley as one of the masters of contemporary Italian cuisine.",3 Stars,"Car park,Counter dining,Garden or park,Interesting wine list",1,46.7927709,"Brunico, Italy",11.949283,Atelier Moessmer Norbert Niederkofler,+390474646629,€€€€,https://guide.michelin.com/en/trentino-alto-adige/brunico/restaurant/atelier-moessmer-norbert-niederkofler,https://ateliernorbertniederkofler.com/moessmer/,2024-05-14 15:02:09.698409892+08:00
107,"vicolo dell'Arco 1, angolo piazza Risorgimento 4, Alba, 12051, Italy","Creative, Seasonal Cuisine","A distinctive red door marks the entrance to this temple of Italian cuisine. Once inside, make your way to the first floor, where you’re greeted by pink walls and a fresco by Francesco Clemente, as well as the restaurant’s friendly front-of-house staff. Here, the individual cuisine of chef Enrico Crippa takes centre stage on three tasting menus, with a fourth shorter menu available at lunchtime. One of the menus is inspired by the vegetable gardens and the seasons, another by the region, while the third takes guests on a culinary journey through Italy and further afield. What is obvious in every single, delicious bite is the chef’s passion for plants, with vegetables, flowers, wild and cultivated herbs harvested daily all featuring in memorable, beautifully presented dishes. The iconic appetisers featuring countless delicious ingredients are a feast for the eyes and the tastebuds alike and were particularly enjoyed by our inspectors. It hardly needs mentioning that this region is passionate about wine, so it’s not entirely surprising that the restaurant offers three different wine lists: Solopiemonte pays superb homage to the region, while Tuttoilresto (divided into two options, white and red) is a celebration of French wines. The efficient and enthusiastic serving staff succeed in taking good care of guests without being excessively formal, so that three hours (roughly the amount of time you need to allow for your meal) pass almost without noticing. The chef adds the finishing touch by bidding a discreet and friendly farewell at the end of the meal.",3 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus",1,44.7005555,"Alba, Italy",8.0359341,Piazza Duomo,+390173366167,€€€€,https://guide.michelin.com/en/piemonte/alba/restaurant/piazza-duomo,http://www.piazzaduomoalba.it,2024-05-14 15:02:09.724120192+08:00
108,"via Vespucci 13/n, Marina del Cantone, 80061, Italy","Mediterranean Cuisine, Contemporary","This restaurant’s 40-year history began with present owner-chef Fabrizio Mellino’s grandfather, who ran a small business selling eggs from his own hens. From this, he decided to branch out and open a pizzeria “four steps from the sea” (hence the name Quattro Passi), which over the years his son Antonio and now his grandson Fabrizio have transformed into a temple to Mediterranean cuisine. Flavours, strong technique and quality ingredients combine to create an exciting feast for the tastebuds which finishes with a selection of small chocolate eggs with unusual flavours such as roquefort, rocket, chilli pepper and lemon. A host of different influences (the sea, the Sannio region, France, Japan) and ingredients (San Marzano tomatoes, Amalfi lemons) come together in Fabrizio’s cuisine, resulting in dishes that are simple, delicious and full of flavour. It’s not an easy journey to Marina del Cantone, but once here you’ll be warmly welcomed by Raffaele and his team, after which you can sit back and enjoy a truly memorable dining experience.",3 Stars,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Terrace",0,40.5857091,"Marina del Cantone, Italy",14.3537561,Quattro Passi,+390818081271,€€€€,https://guide.michelin.com/en/campania/marina-del-cantone/restaurant/quattro-passi,https://www.ristorantequattropassi.it/it/quattro-passi/,2024-05-14 15:02:09.749488493+08:00
109,"via Stella 22, Modena, 41121, Italy",Creative,"Situated in Via Stella, this restaurant eschews an overly ornate decor in favour of a simpler, more contemporary and elegant style which is enhanced by striking works of art (Massimo Bottura is a passionate art enthusiast). This understated style is echoed in the cuisine, where grandiose gestures are replaced by a balanced approach which pays careful attention to every detail. The menu has a broad reach, including specialities from Modena and Emilia (ingredients such as Parmesan cheese, balsamic vinegar and tagliatelle and tortellini pasta), as well as classic international dishes, which the chef reinterprets with a light and playful touch, reminding us that food should not be a boring ritual but instead an enjoyable experience influenced by memory and culture. The impressive wine list includes lesser-known labels from small-scale producers with interesting stories, as well as top-quality options from established wineries.",3 Stars,"Air conditioning,Interesting wine list,Wheelchair access",1,44.6448099,"Modena, Italy",10.9215518,Osteria Francescana,+39059223912,€€€€,https://guide.michelin.com/en/emilia-romagna/modena/restaurant/osteria-francescana,http://osteriafrancescana.it,2024-05-14 15:02:09.777200193+08:00
110,"località Runate 15, Runate, 46013, Italy",Italian Contemporary,"Having held three Michelin stars since 1996 (an Italian record), this restaurant is situated in the village of Runate which lies between Cremona and Mantova and has just a few dozen inhabitants. Now close to celebrating half a century in business, Dal Pescatore is run by an extraordinary couple who have transformed what was an old family inn into a temple of elegance and hospitality. Antonio Santini oversees the front of house, while his wife Nadia is at the helm in the kitchen, aided by sons Giovanni and Alberto. In a setting boasting an elegant mix of old and new, where space, light and colours combine to create an enchanting ambience, enjoy memorable dishes that have evolved over the decades, improving year after year without ever succumbing to modern trends so that the focus is always on flavour and the joy of good food. Dal Pescatore boasts a fairy-tale setting, occupying a delightful country house in the Parco dell’Oglio.",3 Stars,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access",1,45.1712728,"Runate, Italy",10.3565788,Dal Pescatore,+390376723001,€€€€,https://guide.michelin.com/en/lombardia/runate/restaurant/dal-pescatore,http://www.dalpescatore.com,2024-05-14 15:02:09.809301593+08:00
111,"via Cantalupa 17, Brusaporto, 24060, Italy",Italian Contemporary,"Although there’s an à la carte at this welcoming, family-run restaurant, the four tasting menus served here are the highlight: “Gli esordi di papà Vittorio” (traditionally inspired meat dishes); “Dalla nostra campagna” (vegetables grown in the restaurant’s own kitchen garden and at Planet Farm); “Carta Bianca” (16 courses showcasing the chef’s creative skills to the full); and “Nella tradizione di Vittorio"" (8 fish and seafood courses prepared with fresh produce from the market, including the famous “pacchero” or mantis shrimp). All the dishes are prepared using carefully chosen, top-quality ingredients and are striking for their beautiful presentation and rich, intense and traditional flavours. At Vittorio, guests are carefully looked after from start to finish, with the extraordinary cheese and dessert trolleys providing a fitting finale.",3 Stars,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access",0,45.6756778,"Brusaporto, Italy",9.7692511,Da Vittorio,+39035681024,€€€€,https://guide.michelin.com/en/lombardia/brusaporto/restaurant/da-vittorio,http://www.davittorio.com,2024-05-14 15:02:09.838084494+08:00
112,"309 Middle St., Washington, 22747, USA","American, French","Chef Patrick O’Connell has long been the steward of this idyllic restaurant just outside Washington. In a town whose very existence seems tied to his success, dinner here recalls another era. The dining room is embellished to the very last inch, with fringe and fabric all over, patterned carpets, and lush wallpaper. The menu is divided between classics and vegetables, most of which are sourced locally and from the team’s own garden. Dinner always begins with pimento cheese packed into a crisp chip and ends with a playful pear dessert. In between, courses like lobster with caviar beurre blanc show the kitchen at its very best. And all throughout, roaming bread and cheese carts are a reminder of a luxury that’s less and less common.",3 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Valet parking",1,38.7134767,"Washington, USA",-78.1595348,The Inn at Little Washington,+15406753800,$$$$,https://guide.michelin.com/en/district-of-columbia/washington-dc/restaurant/the-inn-at-little-washington,https://www.theinnatlittlewashington.com/,2024-05-14 15:02:09.866766894+08:00
113,"10 Columbus Circle, New York, 10019, USA","Contemporary, French","An experience at Thomas Keller’s Per Se is one to be savored, recounted and remembered. Despite stellar views and a clever design allowing each table a view, your attention won’t stray from the plate. Such is the appeal of the place.There are two menus, one of which is vegetarian and may highlight a playful twist on borscht, with red beet agnolotti and crème fraîche. Both menus end in a grand dessert finale, like seasonal confections as well as such classics as a cappuccino semifreddo served with brioche donuts. They do offer supplements using lavish ingredients, but unless you’re richer than Croesus, you needn’t consider them. Just put yourself in the chef's hands and relish a meal that is balanced, varied and as seasonal as it gets.",3 Stars,"Air conditioning,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",0,40.7680545,"New York, USA",-73.9825882,Per Se,+12128239335,$$$$,https://guide.michelin.com/en/new-york-state/new-york/restaurant/per-se,https://www.thomaskeller.com/perseny,2024-05-14 15:02:09.897109795+08:00
114,"155 W. 51st St., New York, 10019, USA",Seafood,"Maguy Le Coze and Eric Ripert’s icon has been entertaining the city’s movers and shakers for close to 30 years and its popularity remains undimmed. Seafood restaurants have no hiding place when it comes to cooking fish or crustaceans and this kitchen always hits its marks—whether that’s lusciously sweet, seared langoustine in a truffled broth or golden-brown fluke with a bouillabaisse enriched with sea urchin. While seafood remains Ripert's passion, his vegetarian tasting menu makes waves with dishes like the Himalayan morel, spring pea and fava bean casserole or the warm artichoke panaché with vegetable risotto and Périgord black truffle vinaigrette. Finish with purple sweet potato baba au whisky cloaked with caramelized pecan whipped cream.",3 Stars,"Air conditioning,Interesting wine list,Wheelchair access",0,40.76177,"New York, USA",-73.98223,Le Bernardin,+12125541515,$$$$,https://guide.michelin.com/en/new-york-state/new-york/restaurant/le-bernardin,https://www.le-bernardin.com/,2024-05-14 15:02:09.927970895+08:00
115,"11 Madison Ave., New York, 10010, USA","Vegan, Innovative","Chef Daniel Humm presides over this temple of modern elegance with a zealous dedication to masterful precision. Nothing is out of place and everything is custom made, from the staff’s suits to the handblown water vases.The plant-based menu is a bold vision of luxury dining and elevates the concept to unparalleled heights. The freshly baked, delicately crisped vegan roll presented with faux butter is a magical creation. A quenelle of tonburi, mimicking caviar, plated with horseradish cream and accompanied by a radish tostada with a swipe of pumpkin seed butter is simply stunning. Toothsome braised seitan, wrapped in spinach and dressed with morels, is amplified with luscious sauce work.Desserts, perhaps a frozen cherry blossom and rose confection dressed with strawberries, are equally accomplished.",3 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",0,40.7415543,"New York, USA",-73.9872414,Eleven Madison Park,+12128890905,$$$$,https://guide.michelin.com/en/new-york-state/new-york/restaurant/eleven-madison-park,https://www.elevenmadisonpark.com/,2024-05-14 15:02:09.959498795+08:00
116,"10 Columbus Circle, New York, 10019, USA","Japanese, Sushi","There is nothing like an omakase in the care of Chef Masa Takayama. The commotion of Columbus Circle gives way to the calm, collected ceremony of a room anchored by a strikingly smooth hinoki counter. Everything is in place, as chefs and servers work with a kind of harmony that recalls ballet. Every decision, every move, is in the service of his distinctive style, which many have copied but none have mastered. Fragrant white and black truffles, pearly beads of Osetra caviar, and vibrant garnishes make for brilliant touches that straddle the line between luxury and excess. Few have both the imagination and the know-how to make foie gras nigiri, and few serve abalone so meltingly tender. It is a captivating experience that is singularly memorable.",3 Stars,"Air conditioning,Counter dining,Interesting wine list,Notable sake list,Wheelchair access",0,40.76819,"New York, USA",-73.98234,Masa,+12128239800,$$$$,https://guide.michelin.com/en/new-york-state/new-york/restaurant/masa,https://www.masanyc.com/,2024-05-14 15:02:09.996839596+08:00
117,"177 N. Ada St., Chicago, 60607, USA","Contemporary, Creative","The very chic Smyth with its lounge styling and open kitchen is helmed by Chefs John Shields and Karen Urie-Shields. Their cooking is bold and often pushes boundaries, all the while impressing. Sheer creativity is applied to seasonal produce, some of which comes from their garden. A quail egg, gently smoked and topped with caviar, is given a twist with barley caramel. Resting inside its shell, plump Maine uni, amplified with a divine peach gel and wasabi cream, is both stunning and memorable. The chef's creativity is on full display in an utterly unique Dungeness crab dish, while wagyu sided by a truffle-flavored doughnut with marrow glaze is yet another hit. Savory sweets, like new potato ice cream, a corn macaron with peppery nasturtium, or the dark chocolate tartlet studded with kombu, raise the bar.",3 Stars,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access",0,41.8850485,"Chicago, USA",-87.6606324,Smyth,+17739133773,$$$$,https://guide.michelin.com/en/illinois/chicago/restaurant/smyth,https://www.smythandtheloyalist.com/,2024-05-14 15:02:10.025211196+08:00
118,"1723 N. Halsted St., Chicago, 60614, USA","Creative, Modern Cuisine","Chef Grant Achatz continues to burst with novel ideas at this ingenious, substantive, and festive temple. Dining here is part theater and pure pleasure; and meals are an olfactory experience by dint of scented vapors, tricks, and tableside fun.Executive Chef Douglas Alley is firmly in play, turning out whimsical items that are at times experimental. For starters, a custom resin dish bearing cured Arctic char, crowned by crisped skin glazed with maple syrup. The dish is then flipped to reveal roe suspended in smoke gel. The flavors of Thailand follow in salt-baked kohlrabi shaved tableside. The meal meets its dramatic end with a ""Paint"" dessert—think of a Pollock-esque creation with blueberries and a liquid N2-frozen block of chocolate mousse smashed to bits.",3 Stars,"Air conditioning,Interesting wine list,Terrace,Valet parking,Wheelchair access",0,41.9132737,"Chicago, USA",-87.648174,Alinea,+13128670110,$$$$,https://guide.michelin.com/en/illinois/chicago/restaurant/alinea,https://www.alinearestaurant.com/,2024-05-14 15:02:10.050843797+08:00
119,"L406B, 4F, CP Center, 20 Jinhe East Road, Chaoyang, Beijing, China Mainland",Chao Zhou,"Upon arrival at this upmarket restaurant, diners step into a hallway lined with steeply priced dried fish maws. With years of experience in Hong Kong and Shanghai, Chef Cheung has revamped the menu with his new takes on Chaozhou classics – dishes such as braised eel wrapped in lotus leaf with dried tangerine peel and plum sauce show precision and finesse. Besides the vast wine list, the tea menu also brims with options that will tickle your fancy.",3 Stars,"Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access",0,39.910992,"Beijing, China Mainland",116.461892,Chao Shang Chao (Chaoyang),+861085962666,¥¥¥¥,https://guide.michelin.com/en/beijing-municipality/beijing/restaurant/chao-shang-chao,,2024-05-14 15:02:10.078232597+08:00
120,"1F, East Tower, Genesis Beijing, 8 Xinyuan South Road, Chaoyang, Beijing, China Mainland",Taizhou,"This flagship of the chain has an elegant but relaxed dining space done out in modern Chinese style. The menu is essentially the same as at other branches, focusing on Taizhou cooking and fish from the East China Sea. But the 28-day-old baby Peking duck, which you have to pre-order, is available exclusively at this location. Try also the duck stew with fish maw and taro – the taro is so starchy and tender that it melts in your mouth.",3 Stars,"Air conditioning,Car park,Counter dining,Interesting wine list",0,39.94638,"Beijing, China Mainland",116.450148,Xin Rong Ji (Xinyuan South Road),+861065015501,¥¥¥¥,https://guide.michelin.com/en/beijing-municipality/beijing/restaurant/xin-rong-ji-xinyuan-south-road,,2024-05-14 15:02:10.105313497+08:00
121,"2 Wudaoying Hutong, Dongcheng, Beijing, China Mainland",Vegetarian,"Just a stone’s throw from Yonghe Temple, this serene restaurant is remodelled from a courtyard house and features a glass-roofed dining room. The chef honed his skills at his grandparents’ restaurant of the same name. Only set menus are available; try the classic menu to sample their specialities all at once. Regulars may opt for the solar-term menu that changes every 15 days. Live harp performance befits the restaurant’s classy elegance.",3 Stars,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Valet parking,Wheelchair access",1,39.946681,"Beijing, China Mainland",116.410004,King's Joy,+861084049191,¥¥¥¥,https://guide.michelin.com/en/beijing-municipality/beijing/restaurant/king-s-joy,,2024-05-14 15:02:10.151229098+08:00
122,"Bernhard-Simon-Strasse 2, Bad Ragaz, 7310, Switzerland","Creative, Farm to table","Unique cuisine that has no need for showy gimmicks. The top-notch ingredients reflect a close affinity with Switzerland. Bold and full of contrasts, honest and accessible – this is the kind of food you wish you came across more often! The same goes for the restaurant as a whole: a chic and casually elegant setting, and perfectly coordinated, professional service provided by a relaxed and charming front-of-house team.",3 Stars,"Air conditioning,Car park,Counter dining,Garden or park,Interesting wine list,Wheelchair access",1,47.0002941,"Bad Ragaz, Switzerland",9.5037741,Memories,+41813033036,€€€€,https://guide.michelin.com/en/sankt-gallen-region/bad-ragaz/restaurant/memories,https://memories.ch/,2024-05-14 15:02:10.172894298+08:00
123,"Rue d'Yverdon 1, Crissier, 1023, Switzerland",Classic French,"Just a short distance from Lausanne, this restaurant, referred to simply as ""Crissier"" by its regular patrons, has a long and illustrious history. Since Frédy Girardet was first awarded three MICHELIN stars in 1975, the Restaurant de l'Hôtel de Ville has showcased the talents of a series of great chefs, including Philippe Rochat, Benoît Violier… and now Franck Giovannini, who was second-in-command here for many years. At the head of a sizable kitchen team, he crafts high-quality dishes, always taking care to pay homage to culinary tradition, in keeping with his predecessors. Beautifully balanced and skilfully executed dishes to be savoured in elegant dining rooms (one of which is reserved for smokers). Expert wine recommendations.",3 Stars,"Air conditioning,Car park,Interesting wine list,Wheelchair access",0,46.553994,"Crissier, Switzerland",6.5766897,Restaurant de l'Hôtel de Ville,+41216340505,€€€€,https://guide.michelin.com/en/vaud/crissier/restaurant/restaurant-de-l-hotel-de-ville,https://www.restaurantcrissier.com/,2024-05-14 15:02:10.190029499+08:00
124,"Blumenrain 8, Basel, 4001, Switzerland",Classic French,"In a stylish high-ceilinged room, diners sit at tables set with top-drawer tableware to enjoy classic cuisine that impresses with its sense of finesse and perfect craftsmanship. The well-defined flavours and fantastic contrasts also incorporate the odd Asian influence. Top-quality produce is of course the order of the day. The well-organised and professional service team also provides expert wine recommendations.",3 Stars,"Great view,Interesting wine list,Wheelchair access",0,47.5604261,"Basel, Switzerland",7.5875706,Cheval Blanc by Peter Knogl,+41612605007,€€€€,https://guide.michelin.com/en/basel-stadt/basel/restaurant/cheval-blanc-by-peter-knogl,https://www.chevalblancbasel.com/en,2024-05-14 15:02:10.206016799+08:00
125,"Schlossgass 77, Fürstenau, 7414, Switzerland","Creative, Country cooking","Could there be a more fascinating backdrop for Andreas Caminada's culinary magic than a magnificent manor house that harmoniously combines history and modern design? In all its creativity and finesse, the cuisine draws almost exclusively on what the Graubünden region has to offer – some ingredients are produced on site. The standards, style and sense of individuality also extend to the guestrooms.",3 Stars,"Car park,Garden or park,Interesting wine list",1,46.7211969,"Fürstenau, Switzerland",9.4462648,Schloss Schauenstein,+41816321080,€€€€,https://guide.michelin.com/en/graubunden/frstenau/restaurant/schloss-schauenstein,https://schauenstein.ch/,2024-05-14 15:02:10.222218799+08:00
126,"Staro selo 1, Kobarid, 5222, Slovenia","Creative, Regional Cuisine","Ana Roš Stojan’s cuisine is the perfect reflection of her strong, determined, outgoing and friendly personality. Her single long tasting menu showcases dishes that are full of intense and decisive flavours with no half measures. Every course is a real discovery and although each dish was unforgettable, the corn beignet with fermented ricotta, smoked trout roe and wild chives (a house speciality that is always on the menu) was particularly memorable, as was the 2-day-cured trout cooked with hibachi, brown butter fish sauce and horseradish. As a perfect complement to your dining experience, choose one of the wines from the extensive wine list or select one of the three pairing options, one of which is non-alcoholic and features home-made drinks. Should you decide to spend the night here, the copious and highly colourful breakfast is equally recommended.",3 Stars,"Air conditioning,Car park,Interesting wine list,Wheelchair access",1,46.2472961,"Kobarid, Slovenia",13.5382362,Hiša Franko,+38653894120,€€€€,https://guide.michelin.com/en/gorizia/kobarid/restaurant/hisa-franko,https://www.hisafranko.com/,2024-05-14 15:02:10.240210699+08:00
127,"17F, Palais de Chine Hotel, 3, Section 1, Chengde Road, Datong District, Taipei, 103, Taiwan",Cantonese,"After the departure of the Macanese chef, the kitchen is now helmed by the Hongkonger well-versed in Cantonese cooking. Rest assured that signature dishes like crispy Cantonese-style roast duck, Peking duck and white gourd stuffed with shrimp and crabmeat still taste as good as ever. Pre-order these items to avoid missing out. For dim sum, try Chinese spinach and salted egg dumplings with a colourful filling enrobed in a translucent skin.",3 Stars,"Air conditioning,Car park,Wheelchair access",0,25.049071,"Taipei, Taiwan",121.51696,Le Palais,+886221819985,$$$$,https://guide.michelin.com/en/taipei-region/taipei/restaurant/le-palais,https://www.palaisdechinehotel.com/pdc-en/pages/26/0/66,2024-05-14 15:02:10.2587809+08:00
128,"6F, 299 Lequn 3rd Road, Zhongshan District, Taipei, 104, Taiwan",Taiwanese contemporary,"A portmanteau of Taiwan and terroir, Taïrroir is Chef Kai's love letter to his home island. Informed by his two decades of experience in Taiwanese and French cuisines, the menu captures local food culture in ingenious forms, underscored by Western techniques. Dishes that are wittily named to rhyme with idioms feature highly seasonal items from local producers; desserts made with local teas and fruit shine with unmistakably Taiwanese flavours.",3 Stars,"Air conditioning,Wheelchair access",0,25.082896,"Taipei, Taiwan",121.559303,Taïrroir,+886285015500,$$$$,https://guide.michelin.com/en/taipei-region/taipei/restaurant/tairroir,https://www.tairroir.com/,2024-05-14 15:02:10.2764102+08:00
129,"2F, 689, Section 4, Yifeng Road, Nantun District, Taichung, 408, Taiwan","Singaporean, Contemporary","JL stands for Jimmy Lim, a Singaporean chef who honed his skills in world-famous kitchens. His single evening set menu, Experience, pays tribute to his roots with original creations that strike a fine balance of flavours. The dishes are complex, sophisticated and understated with an element of surprise. Singaporean staples like satay and chilli crab are re-imagined in ingenious forms and textures that playfully subvert expectations.",3 Stars,"Air conditioning,Car park,Wheelchair access",0,24.1504863,"Taichung, Taiwan",120.6285199,JL Studio,+886423803570,$$$$,https://guide.michelin.com/en/taichung-region/taichung/restaurant/jl-studio,https://jlstudiotw.com,2024-05-14 15:02:10.3038108+08:00
130,"3127 Fillmore St., San Francisco, 94123, USA","Contemporary, French","At the hands of accomplished Chef Dominique Crenn, guests have rightly come to expect a thrilling meal inside her singular atelier. An exclusive hallmark of dining here is the deeply hospitable and exemplary staff. Originality is the name of this culinary game, enhanced by evolution. Chef Crenn’s full embrace of Californian inspiration is evident now more than ever; the dairy-free, pescatarian menu is built around produce sourced from a partner farm in Sonoma.Trompe l'oeil canapes set the scene for a meal composed of unique bites, like a pairing of celtuce and caviar, and Monterey Bay abalone dressed with mustard seeds and braised cabbage. Pastry Chef/partner Juan Contreras’ desserts conclude the meal as it began, with a procession of creative morsels.",3 Stars,"Air conditioning,Interesting wine list,Wheelchair access",1,37.79835,"San Francisco, USA",-122.43586,Atelier Crenn,+14154400460,$$$$,https://guide.michelin.com/en/california/san-francisco/restaurant/atelier-crenn,https://www.ateliercrenn.com/,2024-05-14 15:02:10.337901701+08:00
131,"5200 Grand Del Mar Way, San Diego, 92130, USA","Contemporary, Californian","Chef William Bradley has helmed the stoves at Addison since 2006, transforming this Southern Californian oasis into a world-class dining destination. Global inspiration and Californian sentimentality are at the heart of his approach, and no dish captures this better than sesame-seasoned Koshihikari rice finished with applewood-smoked sabayon and crowned with Regiis Ova reserve caviar. From chicken liver churros to a riff on chips and dip, dishes are playful yet polished. Opening bites, such as Kumamoto oysters with pickled green strawberry or Iberian ham folded over a gloriously golden potato, display finely tuned flavors. Shellfish-studded chawanmushi exemplifies masterful control over technique, flavors and textures. Meals conclude with a selection of stunning small bites.",3 Stars,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace,Valet parking,Wheelchair access",0,32.9412972,"San Diego, USA",-117.1988908,Addison,+18583141900,$$$$,https://guide.michelin.com/en/california/us-san-diego/restaurant/addison,https://www.addisondelmar.com/,2024-05-14 15:02:10.361095001+08:00
132,"470 Pacific Ave., San Francisco, 94133, USA","Contemporary, Californian","To mark its 20th anniversary, Chef Michael and Lindsay Tusk have given their restaurant a luxe refresh that has reinvigorated the early 1900's Jackson Square setting. The commitment to seasonality and locality is striking, with much of the produce sourced from their partner farm. Dinner here celebrates the season with an array of elegant presentations. A small bowlful of gently cooked first-of-the-season peas are served in a silky broth brimming with flavor from guanciale and Tomales Bay clam. Pasta has always been a highlight here, and the agnolotti filled with white asparagus is no exception. Local lamb cooked in the fireplace is arranged with a springtime melange of fava beans, green garlic, and edible blossoms, and accompanied by freshly baked bread tinted by vegetable ash.",3 Stars,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access",1,37.7975054,"San Francisco, USA",-122.4032607,Quince,+14157758500,$$$$,https://guide.michelin.com/en/california/san-francisco/restaurant/quince,http://www.quincerestaurant.com,2024-05-14 15:02:10.386254201+08:00
133,"131 North St., Healdsburg, 95448, USA","Contemporary, Californian","Here, in the bucolic loveliness at the heart of Sonoma Wine Country, sense of place combines exquisitely with the deeply personal vision of owners Chef Kyle Connaughton and head farmer Katina Connaughton. The nearby 24-acre farm provides much of the bounty prepared in the kitchen, and the couple’s time in Japan informs the restaurant’s ethos, from the kaiseki-influenced cuisine to the practice of omotenashi, a spirit of wholehearted hospitality. The menu begins, unforgettably, with a botanical landscape interspersed with impeccable first bites, serving to introduce the meal’s central themes: impeccable ingredients, precise, artistic presentation and pure, harmonious flavors. The expert use of the donabe (Japanese claypot) is a signature, transforming seafood and vegetables alike.",3 Stars,"Air conditioning,Interesting wine list,Wheelchair access",1,38.6122599,"Healdsburg, USA",-122.8697229,SingleThread,+17077234646,$$$$,https://guide.michelin.com/en/california/healdsburg/restaurant/singlethread,https://www.singlethreadfarms.com/,2024-05-14 15:02:10.415345202+08:00
134,"22 Hawthorne St., San Francisco, 94105, USA","Asian, Contemporary","Benu is an oasis in the center of the city. Patience seems to define this kitchen in its relentless pursuit of excellence, whether that may be perfecting technique or waiting for just the right moment to serve an ingredient at its peak. Meals begin with a series of highly technical small bites. While these delicacies alone may rival some of the country's most ambitious tasting menus, there's more. Faux-shark's fin and xiao long bao are a delightful classic, but Chef Corey Lee continues to reimagine and redefine his nightly offerings. Dishes like barbecued quail with house-made XO sauce and an elevated take on traditional Korean beef barbecue convey a distinct personality and reflect a singular marriage between contemporary Asian influences.",3 Stars,"Air conditioning,Valet parking,Wheelchair access",0,37.7853763,"San Francisco, USA",-122.3990601,Benu,+14156854860,$$$$,https://guide.michelin.com/en/california/san-francisco/restaurant/benu,https://www.benusf.com/,2024-05-14 15:02:10.443073102+08:00
135,"6640 Washington St., Yountville, 94599, USA","Contemporary, French","Thomas Keller’s legendary destination still doesn’t miss a beat. In fact this may be known as the greatest cooking space in America, as every aspect is carefully determined—from the counter height to the flowing lines of the ceiling. Chef Keller continues to pair classic French techniques with wildly fresh ingredients in a setting that is a perfect storm of restaurant greatness—we should all be so lucky to score a reservation here.Dinner may bring signature oysters with white sturgeon caviar in a warm sabayon studded with tapioca pearls, or Pacific shima aji tartare composed with puffed grains and a vibrant tomato and jalapeño ""chiffon"". Wolf Ranch quail is then presented with white asparagus and dark cherries, while ""Coffee and Donuts"" is a perfect finish.",3 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",1,38.40443,"Yountville, USA",-122.36474,The French Laundry,+17079442380,$$$$,https://guide.michelin.com/en/california/yountville/restaurant/the-french-laundry,https://www.thomaskeller.com/tfl,2024-05-14 15:02:10.473223603+08:00
136,"41 Bukit Pasoh Road, 089855, Singapore",European Contemporary,"The celebrity chef of Frantzén fame opened his third Asian venture in a shophouse circa 1926. Diners here are offered an aperitif and amuse-bouche on the first floor, before the neo-Nordic, eight-course, seafood-heavy tasting menu with Japanese influences unfolds above—on the second floor. Petit fours and coffee are served in the lounge area on the top level. Premium ingredients from Europe and Japan infuse the dishes with unique character. Reservations are mandatory.",3 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Valet parking",0,1.2796271,Singapore,103.84042,Zén,+6592366368,$$$$,https://guide.michelin.com/en/singapore-region/singapore/restaurant/zen,http://www.restaurantzen.com,2024-05-14 15:02:10.506165703+08:00
137,"Shaw Centre, #01-16, 1 Scotts Road, 228208, Singapore",French,Les Amis is as good-looking today as it was when it opened in 1994. This singularly sophisticated and world-renowned restaurant is spread over two floors and run with impeccable attention to detail. The set menus offer French classics with the occasional Asian influence; signature dishes include blue lobster and potato salad. Round out the meal with the unmissable silky-soft baba au rhum. The stunning wine list is one of the best in Asia.,3 Stars,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access",0,1.30626,Singapore,103.83204,Les Amis,+6567332225,$$$$,https://guide.michelin.com/en/singapore-region/singapore/restaurant/les-amis,https://www.lesamis.com.sg/,2024-05-14 15:02:10.537589603+08:00
138,"National Gallery, #01-04, 1 St. Andrew's Road (entrance via Supreme Court wing's foyer), 178957, Singapore",French Contemporary,"Where better to find a priceless jewel of the Singapore dining scene than in The National Gallery? Chef Julien Royer and his highly accomplished kitchen make wonderful use of luxury ingredients of unimpeachable quality. Creative combinations, impeccable techniques and exquisite plating result in dishes that are as elegant as they are memorable. The understated and graceful room, overseen by a highly polished service team, provides the perfect backdrop.",3 Stars,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",0,1.2896459,Singapore,103.8516,Odette,+6563850498,$$$$,https://guide.michelin.com/en/singapore-region/singapore/restaurant/odette,http://www.odetterestaurant.com,2024-05-14 15:02:10.569013704+08:00
139,"Refshalevej 96, Copenhagen, 1432 K, Denmark",Creative,"This elegant yet relaxed waterside restaurant offers a unique experience, from the greenhouses at the entrance to the ingredients on the plate. The test kitchen is one of the most advanced in the world and offers a tasting menu of creative, complex dishes with vivid natural flavours. Professional, informal service puts guests at ease. Book well in advance.",3 Stars,"Garden or park,Great view,Wheelchair access",1,55.6833118,"Copenhagen, Denmark",12.6106175,noma,+4532963297,€€€€,https://guide.michelin.com/en/capital-region/copenhagen/restaurant/noma,https://noma.dk,2024-05-14 15:02:10.604956504+08:00
140,"Dronning Eufemias gate 23, Oslo, 0194, Norway","Modern Cuisine, Creative","Time seems to stand still when you dine at this truly exceptional restaurant, such is its overwhelming quality. The unique dining experience begins with a drink in the cosy lounge before moving into a dramatic, high-ceilinged dining room with a theatrically lit open kitchen. A surprise seasonal tasting menu comprises a succession of expertly crafted, consistently memorable dishes that deliver sublime flavours and textures in superbly conceived combinations.",3 Stars,Air conditioning,1,59.9075293,"Oslo, Norway",10.7586363,Maaemo,+4722179969,€€€€,https://guide.michelin.com/en/oslo-region/oslo/restaurant/maaemo-1194933,http://www.maaemo.no,2024-05-14 15:02:10.632237505+08:00
141,"Klara Norra Kyrkogata 26, Stockholm, 111 22, Sweden",Modern Cuisine,"World-renowned Chef Björn Frantzén provides a truly immersive experience that you won't forget in a hurry at his uber-stylish restaurant. Ring the bell to enter, before enjoying an aperitif in the top-floor lounge while the day's ingredients are explained, then head to the dining room with its beautiful counter seating to witness the exceptionally talented chefs at work as they craft creative, perfectly executed dishes. The service works like clockwork to enhance the experience.",3 Stars,"Air conditioning,Counter dining,Interesting wine list",0,59.3341673,"Stockholm, Sweden",18.0597575,Frantzén,+468208580,€€€€,https://guide.michelin.com/en/stockholm-region/stockholm/restaurant/frantzen,https://www.restaurantfrantzen.com/,2024-05-14 15:02:10.667405605+08:00
142,"Per Henrik Lings Allé, Parken National Stadium, Copenhagen, 2100 Ø, Denmark","Creative, Contemporary","Located on the 8th floor of the National Football Stadium, this luxurious restaurant boasts panoramic park views and provides a truly singular dining experience. The surprise, meat-free tasting menu comprises many beautifully presented dishes, each one as highly creative and impeccably precise as the last. First-rate ingredients and exceptional technique combine to create layers of flavour in every mouthful, and the poised, disarmingly hospitable service team are equally impressive.",3 Stars,"Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",0,55.7040847,"Copenhagen, Denmark",12.5725289,Geranium,+4569960020,€€€€,https://guide.michelin.com/en/capital-region/copenhagen/restaurant/geranium,https://www.geranium.dk/,2024-05-14 15:02:10.697650006+08:00
143,"Spinhuisplein 1, Zwolle, 8011 ZZ, Netherlands",Modern Cuisine,"Housed in a former prison, this restaurant has an inner courtyard with a lounge - style dining room crowned by a glass roof. The chef focuses on high quality ingredients, which he uses to create imaginative dishes that are full of flavour.",3 Stars,"Interesting wine list,Restaurant offering vegetarian menus,Valet parking",1,52.5153644,"Zwolle, Netherlands",6.0980183,De Librije,+31388530000,€€€€,https://guide.michelin.com/en/overijssel/zwolle/restaurant/de-librije,https://www.librije.com/,2024-05-14 15:02:10.726962106+08:00
144,"Grinzinger Straße 86, Vienna, 1190, Austria","Creative, Contemporary","A culinary highlight for the city and for Austria. This restaurant's location on the outskirts of the city in the Hajszan Neumann wine estate is something special in itself. Here, a wonderful brick vaulted ceiling and stylish interior design make for a distinctive look. Juan Amador's cuisine more than lives up to the setting: the finest ingredients are used to create a modern and sophisticated set menu comprising dishes that are finely balanced and consistently harmonious. The creative mastermind of this operation is supported by a highly motivated and pleasingly cordial team. Impressive wine list.",3 Stars,"Air conditioning,Interesting wine list,Terrace",0,48.2539745,"Vienna, Austria",16.3586534,Amador,+436609070500,€€€€,https://guide.michelin.com/en/vienna/wien/restaurant/amador,https://www.restaurant-amador.com/,2024-05-14 15:02:10.762835406+08:00
145,"2-13-2 Gakuen Minami, Nara, Nara, 631-0034, Japan",Japanese,"Chef Toshihiko Furuta’s style is to welcome just one party per service and offer a unique menu. Guests are asked for their preferences when they book; Furuta then procures ingredients from different regions. Special attention is paid to wagyu beef, which is placed on the grill the moment the guests enter the restaurant. An expert in old artworks, Furuta is passionate about his love of period serving vessels, including vintage lacquerware and Western antiques. Considerate service enhances the feeling of a special occasion.",2 Stars,"Air conditioning,Cash only,Shoes must be removed",0,34.692643,"Nara, Japan",135.753435,Oryori Hanagaki,+81742451288,¥¥¥,https://guide.michelin.com/en/nara-region/nara/restaurant/oryori-hanagaki,https://www.hanagaki2611.com/,2024-05-14 15:02:10.805920907+08:00
146,"968 Kideracho, Nara, Nara, 630-8306, Japan",Japanese,"Masato Nishihara is intrigued by the beauty of the incomplete; art that stops just short of perfection. Subtracting one line from a hundred makes the character for ‘tsukumo’ an old-timey word for ‘ninety-nine’, but it also denotes ‘white’, the starting-point akin to a ‘tabula rasa’, as it is one short of one hundred, or completion. Nishihara unravels the culture of Nara, where Japan’s history began. Seeking a deeper understanding of Japanese cuisine, he weaves his menu from local ingredients and his innate ingenuity. Originality flows like tales from the old capital.",2 Stars,"Air conditioning,Counter dining",0,34.675974,"Nara, Japan",135.834095,Tsukumo,+81742229707,¥¥¥,https://guide.michelin.com/en/nara-region/nara/restaurant/tsukumo,http://tsukumonara.com/,2024-05-14 15:02:10.833679507+08:00
147,"3 Nabeyacho, Nara, Nara, 630-8264, Japan",Japanese,"Shojiro Shimizu is dedicated to showcasing Japanese cuisine to the world. Centuries-old cooking techniques are on full display here, including grilling over a charcoal brazier and cooking rice in a kamado (traditional stove). Appetisers are indispensable here, as they express a sense of season. The restaurant’s name refers to a Zen chant intoned by the Zen master Dogen Zenji (1200–1253). Shimizu’s serious attitude to cooking is encapsulated in the Zen proverb, ‘Do what must be done in this moment in what you must achieve in this moment’.",2 Stars,"Air conditioning,Cash only - lunch,Counter dining",0,34.686899,"Nara, Japan",135.829383,NARA NIKON,+81742314276,¥¥¥,https://guide.michelin.com/en/nara-region/nara/restaurant/nara-nikon,http://naranikon.com/,2024-05-14 15:02:10.863481408+08:00
148,"70-1-3-1 Suimoncho, Nara, Nara, 630-8208, Japan",Innovative,"‘Akordu’ is Basque for ‘memories’. Chef Hiroshi Kawashima weaves his prix fixe menus out of the history of Nara, the back story to his ingredients, and from memories of his own boyhood days. A small box sits on the table; inside it are several cards, each inscribed with a menu whose poetic style stirs the imagination. Kawashima’s gastronomy is deeply rooted in the land and character of Nara, while modern Spanish cuisine inspires his freewheeling imagination and technique.",2 Stars,"Air conditioning,Car park,Interesting wine list",0,34.68575,"Nara, Japan",135.835467,akordu,+81742772525,¥¥¥,https://guide.michelin.com/en/nara-region/nara/restaurant/akordu,https://akordu.com/,2024-05-14 15:02:10.893999208+08:00
149,"151 NE. 41st St., Miami, 33137, USA","French, Contemporary","Miami has joined the ranks of Paris, New York and Tokyo with its own on-brand and elegant L'Atelier de Joël Robuchon. The Design District setting bears all the beloved hallmarks with a counter and open kitchen plus rosewood walls and leather chairs.The menu offers both tasting portions and large plates; but go with the seasonal prix fixe. The bread basket is a lovely opener, arriving in advance of such thrilling bites as seared scallops in a vibrant cilantro broth with coconut foam and a piece of crispy calamari. Wild caught halibut is topped with wasabi lime in a champagne emulsion, while artichokes housed underneath a glass dome in a chickpea and turmeric ""cappuccino"" are delightful. The aptly named le chocolat sensation is a thrill.",2 Stars,"Air conditioning,Counter dining,Terrace",0,25.814444,"Miami, USA",-80.1921438,L'Atelier de Joël Robuchon Miami,+13054029070,$$$$,https://guide.michelin.com/en/florida/miami/restaurant/l-atelier-de-joel-robuchon-miami,https://latelier-miami.com/,2024-05-14 15:02:10.925003809+08:00
150,"3-3-3 Uchiawajimachi, Chuo-ku, Osaka, 540-0038, Japan",Japanese,"The name means a willow tree bending to describe an arc. Like the willow, Shintaro Matsuo is flexible yet firmly rooted, in this case to the foundations of Naniwa (Osaka) kappo. What catches the eye is the decorative sashimi, laden with a colourful range of fish in season. Matsuo devises ingenious touches, such as seawater or egg yolk soy sauce, to modulate flavours depending on the fish. The menu lists the serving vessels used and the names of the potters who crafted them, bequeathing a Japanese cultural heritage to the future.",2 Stars,"Air conditioning,Counter dining",0,34.686929,"Osaka, Japan",135.510132,Koryu,+815031723474,¥¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/koryu,https://www.koryu.net/,2024-05-14 15:02:10.951692309+08:00
151,"7-12-14 Tenjimbashi, Kita-ku, Osaka, 531-0041, Japan",Japanese,"From the leaders of the Japanese culinary world, the chef learned to pay attention to every aspect of his restaurant, including the furnishings, cuisine, crockery and seasonal motifs. His cuisine is the product of efforts to refine his craft and reach for the heights. In homage to the classics, he pours great effort into appetisers, garnishing them with leaves he gathers in the mountains. Rice cooked in earthenware pots is often paired with marinated fish. Bracken-starch dumplings and tea bring the evening to a close.",2 Stars,"Air conditioning,Counter dining",0,34.71394,"Osaka, Japan",135.511084,Tenjimbashi Aoki,+81669400403,¥¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/tenjimbashi-aoki,,2024-05-14 15:02:10.977901509+08:00
152,"570-171 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan",Japanese,"A traditional Japanese restaurant in Gion, suffused with the air of old Kyoto. Owner-chef Yoshio Maruyama decorates his sukiya-style establishment with ikebana flower arrangements to welcome guests in the spirit of the tea ceremony. The menu reads like an anthology of Kyoto customs, reflecting traditional events such as the Gion Festival and Gozan Okuribi. ‘Flavour over seasoning’ is the motto here, and great attention is paid to eliciting maximum flavour.",2 Stars,"Air conditioning,Counter dining,Shoes must be removed",0,35.002587,"Kyoto, Japan",135.776068,Gion Maruyama,+81755250009,¥¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-maruyama,https://gionmaruyama.com/,2024-05-14 15:02:11.00709701+08:00
153,"2-10-28 Higashitemma, Kita-ku, Osaka, 530-0044, Japan",Japanese,"The owner-chef’s relaxed stance toward cooking welcomes guests in the form of his idiosyncratic menu, which is rooted in the idea of being ‘a place that serves good things’. Guests are plied with drinking snacks; crumbed shrimp and crumbed mincemeat patties accompany rice. The owner-chef never forgets the spirituality and techniques he learned in Hōzenji Yokochō Alley, but his dishes are all his own. Miyamoto’s cuisine is something to be tasted.",2 Stars,"Air conditioning,Counter dining,Shoes must be removed",0,34.698372,"Osaka, Japan",135.513189,Miyamoto,+81668096990,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/miyamoto,,2024-05-14 15:02:11.04152401+08:00
154,"32-3 Jodoji Ishibashicho, Sakyo-ku, Kyoto, 606-8406, Japan",Japanese,"The charm of rustic simplicity evokes longing for hometown roots. Sojiki means ‘herbivorous cuisine’, a gift from the bounty of nature. As if weaving a story, the menu overflows with natural flavours. Like a storyteller, the chef mesmerises as he talks about each dish, charming guests with his playful way with words. The stars are the rice cooked in an old-style okudo stove and the roasted dried sardines. No-nonsense cooking eloquently conveys the chef’s gratitude for his ingredients.",2 Stars,"Air conditioning,Cash only,Counter dining",1,35.027601,"Kyoto, Japan",135.792708,Sojiki Nakahigashi,+81757523500,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/sojiki-nakahigashi,https://www.soujiki-nakahigashi.co.jp/,2024-05-14 15:02:11.071541611+08:00
155,"3-2-15 Kawaramachi, Chuo-ku, Osaka, 541-0048, Japan","French, Contemporary","Yusuke Takada unravels the mysteries of the classics while pursuing the modern. Takada is the author of a new French cuisine, one imbued with the essence of Japan. Takada’s aim in using traditional ingredients such as kudzu vine, tofu skin, miso and wasabi is to proclaim the goodness of foodstuffs grown and raised in Japan. Cultural elements from Osaka and his native Amami Ōshima weave together into a story that is unique and fascinating.",2 Stars,"Air conditioning,Interesting wine list",0,34.685818,"Osaka, Japan",135.503519,La Cime,+81662222010,¥¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/la-cime,http://www.la-cime.com/,2024-05-14 15:02:11.103963111+08:00
156,"2-4-14 Yariyamachi, Chuo-ku, Osaka, 540-0027, Japan",Innovative,"Tetsuya Fujiwara, fourth generation of a line of chefs, honed his sensibilities on Western cuisine. Now independent, he continues to polish his craft day by day. His theme is ‘a dining table of seasons and memories’. The culinary sense he expresses is unique, born of memories of childhood and nostalgia for Japan’s traditional landscapes. In autumn, for example, he projects onto his cuisine the aromatic fragrances of ears of rice and burning leaves, evoking scenes of the Japanese countryside.",2 Stars,Air conditioning,0,34.683037,"Osaka, Japan",135.511871,Fujiya 1935,+81669412483,¥¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/fujiya-1935,http://fujiya1935.com/,2024-05-14 15:02:11.134096112+08:00
157,"570-166 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan",Japanese,"Makoto Fujiwara colours within the lines of Japanese fare while moving with the changing times. Soup dishes and sashimi, for example, are an inherited tradition, but other items borrow a page or two from encounters with French cuisine. Spiny lobster is glazed with egg-yolk sauce; beef sukiyaki is enhanced with black truffles. Like Gion-minami, Kyoto’s geiko quarter, the old is interlaced with the new. Wine pairings denote a modern sensibility.",2 Stars,"Air conditioning,Counter dining,Interesting wine list",0,35.00237,"Kyoto, Japan",135.775871,Ryō-shō,+81755413557,¥¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/ryo-sho,http://ryo-sho.jp/,2024-05-14 15:02:11.167043412+08:00
158,"634-3 Nioitenjincho, Shimogyo-ku, Kyoto, 600-8414, Japan",Japanese,"Masaki Izumi’s goal is to offer enduringly memorable Kyoto cuisine. Through his culinary stylings, he hopes you will feel the four seasons of the ancient capital. Appetiser platters symbolise this quest. Festivals and ceremonies of each season are woven into the food, which is impressively complemented with beautiful arrangements. Namasu and honenmushi preserve the culinary craftsmanship of old, so that the skills of today’s artisans can be passed on to the future. Kimono-clad service staff display the same respect for traditional culture.",2 Stars,"Air conditioning,Counter dining,Notable sake list",0,35.000922,"Kyoto, Japan",135.76047,Wagokoro Izumi,+81753513917,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/wagokoro-izumi,,2024-05-14 15:02:11.194497412+08:00
159,"570-123 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan",Japanese,"The spirit of chakaiseki suffuses the menu of Gion Matayoshi. Deep-fried sesame tofu is served between courses as a palate cleanser. Tofu is wrapped in whole wheat flour from Okinawa, in homage to the chef’s native region. Attention is paid above all to the hassun appetisers. In keeping with the elegance of Gion, these appetisers are the chef’s masterpiece, presenting old-school cooking methods through cooked and vinegared classics. Kyoto ceramic dinnerware is painted with seasonal images such as cherry blossoms in spring and scarlet leaves in autumn.",2 Stars,"Air conditioning,Counter dining,Notable sake list",0,35.003349,"Kyoto, Japan",135.774545,Gion Matayoshi,+81755510117,¥¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-matayoshi,http://www.gion-matayoshi.com/,2024-05-14 15:02:11.217320913+08:00
160,"387 Ebisucho, Kamigyo-ku, Kyoto, 602-8118, Japan",Japanese,"This traditional Japanese restaurant is in Nishijin, a district that flourished thanks to weaving. The owner-chef pores over every detail, pruning the garden and tending the ceremonial spaces. Nor does he spare any effort in cuisine. The menu includes yusoku cuisine, served in imperial court ceremonies, and kaiseki multi-course meals, prepared in the spirit of the tea ceremony. Using painstakingly selected ingredients, the fare is a feast for the eye and the palate. This is devotion to ‘sound, sensible, humble’ dishes, handed down through generations.",2 Stars,"Air conditioning,Shoes must be removed",0,35.022114,"Kyoto, Japan",135.750507,Yusokuryori Mankamero,+81754415020,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/yusokuryori-mankamero,https://www.mankamerou.com/,2024-05-14 15:02:11.237301813+08:00
161,"2F, Good Nature Station, 318-6 Inaricho, Shimogyo-ku, Kyoto, 600-8022, Japan",Chinese,"Yuji Iwasaki’s theme is ‘synergy’. With artful combinations of ingredients, he blazes a new trail in Chinese cuisine. Dishes such as foie gras-filled monaka wafer cakes redolent with Shaoxing wine or pan-fried gyoza dusted with powdered chives burst with creativity. While layering flavours, VELROSIER still respects the basics of traditional technique and seasoning, standing firmly in the Chinese culinary camp. A contemporary sensibility adds a vibrant touch.",2 Stars,"Air conditioning,Car park,Interesting wine list,Wheelchair access",0,35.002538,"Kyoto, Japan",135.769152,VELROSIER,+81757446984,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/velrosier,https://www.vel-rosier.com/,2024-05-14 15:02:11.258980113+08:00
162,"726 Shinkamanzacho, Shimogyo-ku, Kyoto, 600-8471, Japan",Japanese,"The soup in a jet-black bowl consists only of onion in a seasoned broth. The dish’s composition is striking, suggesting moonlight dancing on the water’s surface. Flavours shift ephemerally, at times like a carving by Michelangelo where every last vestige of the unwanted is removed to achieve perfection, and at others presenting the beauty of the unfinished. The cuisine of Ogata draws out the flavours inherent in the ingredients, boldly yet delicately and at times ruggedly honestly.",2 Stars,"Air conditioning,Counter dining,Notable sake list",0,35.003191,"Kyoto, Japan",135.755967,Ogata,+81753448000,¥¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/ogata,,2024-05-14 15:02:11.278120213+08:00
163,"3-30 Uenomiyacho, Tennoji-ku, Osaka, 543-0037, Japan",Sushi,"Japanese aesthetics pervade the interior, styled as a tea-ceremony room. Ko Ishikawa and his fellow chef man their respective stations, a dynamic duo of sushi preparation. For full appreciation of the flavours of each fish, omakase menus include a generous range of items. Nigiri are formed small so guests can sample a wide range of flavours. Tuna is marinated in soy sauce, but briefly; soy syrup for conger eel is restrained in sweetness. Snacks showcase Ishikawa’s experience with Japanese cuisine.",2 Stars,"Air conditioning,Counter dining",0,34.662195,"Osaka, Japan",135.51986,Sushi Harasho,+81667735518,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/sushi-harasho,https://sushi-harasho.jp/,2024-05-14 15:02:11.306992814+08:00
164,"473 Shimokawaracho, Higashiyama-ku, Kyoto, 605-0825, Japan",Japanese,"Born and raised in Kyoto, Masayoshi Nishikawa has been refining his beloved Kyoto cuisine since he was a boy. The meal starts with a cup of yuzu liqueur, setting the mood of gracious hospitality. In the decorative sashimi, rather than soy sauce, Nishikawa seasons sea bream with boiled condensed sake, and shellfish with mustard-vinegared miso. He goes to Yasaka Shrine to draw water for his soup stock. For the final palate cleanser, he personally makes and serves tea, forming a bond with his guests through conversation.",2 Stars,"Air conditioning,Counter dining,Notable sake list",0,34.999797,"Kyoto, Japan",135.778857,Gion Nishikawa,+81755251776,¥¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-nishikawa,https://gion-nishikawa.co.jp,2024-05-14 15:02:11.342552014+08:00
165,"255 Umemotocho, Higashiyama-ku, Kyoto, 605-0064, Japan",Innovative,"Masayasu Yonemura is a highly creative chef who continues to hone his aesthetic faculties. Putting his experience to work, he conjures cuisine that defies genre. Japanese elements merge with Western, as seen in the millefeuille of turnip and puffer fish or the bourguignon of Orient clam. He also uses a variety of gorgeous serving dishes: some crafted by modern artists, some that are antiques, and some made in Europe. The Yonemura touch can be sensed in everything from the interior to the dishes.",2 Stars,"Air conditioning,Cash only - lunch,Counter dining",0,35.006215,"Kyoto, Japan",135.776646,Shimmonzen Yonemura,+81755336699,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/shimmonzen-yonemura,https://r-yonemura.jp/,2024-05-14 15:02:11.393323215+08:00
166,"5 Shimogamo Morimotocho, Sakyo-ku, Kyoto, 606-0805, Japan",Japanese,"Kyoto cuisine, chaste and elegant, is the Japanese aesthetic, cultivated through tea ceremony, flower arrangement, incense appreciation, calligraphy and poetry and expressed through food. The menu weaves together ideas both classic and modern. Appetisers are garnished with leaves, reminders of their evanescent beauty. Soup dishes are orthodox to express the true character of the dishes. Sashimi of fatty tuna is arranged as if floating on a sea of clouds; fruit is set off against a bowl of moss. Sharpening all five senses, each dish tells a tale.",2 Stars,"Air conditioning,Counter dining,Shoes must be removed",0,35.035717,"Kyoto, Japan",135.771236,Kyokaiseki Kichisen,+81757116121,¥¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kyokaiseki-kichisen,https://www.kichisen-kyoto.com/,2024-05-14 15:02:11.424398815+08:00
167,"14-14 Ishigatsujicho, Tennoji-ku, Osaka, 543-0031, Japan",Japanese,"Keisuke Mifune sums up the profundity of Japanese cuisine and its beauty in words in the expression ‘yugen’, which means ‘quiet beauty’ or ‘subtle yet profound’. Mifune dives deep into the beauty woven together by the arrangement of ceremonial spaces, cuisine and implements. His bowls of stewed items express that spirit. Into lacquer bowls Mifune pours dashi soup stock rich with the umami of kombu kelp. The harmony and satisfying finish of the stewed items create a deeply wholesome flavour. The chef’s attention to detail that guests don’t see is his mark of pride.",2 Stars,"Air conditioning,Counter dining",0,34.664773,"Osaka, Japan",135.521663,Yugen,+815036284385,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/yugen-1193266,,2024-05-14 15:02:11.458926916+08:00
168,"18 Takagamine Tsuchitenjocho, Kita-ku, Kyoto, 603-8465, Japan",Japanese,"The characters on the chopstick band read ‘Otagi’, the old name for the region. Out of devotion to his hometown, Kazuaki Baba built his restaurant on his grandmother’s land. He offers generous amounts of vegetables, grown by childhood friends living nearby. His creed is to take some liberties with tradition without exceeding the bounds of Japanese cuisine. The meal wraps up with hashed beef with rice; though many would regard this dish as Western, the dried bonito dashi soup stock, sake, sugar, miso and other ingredients used to make it are strictly Japanese.",2 Stars,"Air conditioning,Car park,Counter dining",0,35.050744,"Kyoto, Japan",135.73416,Otagi,+81754921771,¥¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/otagi,,2024-05-14 15:02:11.488248416+08:00
169,"41-4 Toyotsucho, Suita, Osaka, 564-0051, Japan","Tempura, Japanese","The menu is tempura kaiseki and the tempura of Yukihiko Tsuchisaka is the product of training in Japanese cuisine. Steamed abalone is ripple-cut to add texture, then fried in thin batter and served with dipping sauce made from its liver. Oil-and-coating combinations and frying methods are products of extensive research. Tsuchisaka makes conversation as he serves customers, an attentive practice he learned at a counter kappo. His motto is ‘true devotion’, and his sincerity permeates both service and cuisine.",2 Stars,"Air conditioning,Car park,Counter dining",0,34.760534,"Osaka, Japan",135.490966,Shunsaiten Tsuchiya,+81663382288,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/shunsaiten-tsuchiya,https://www.shunsaiten-tsuchiya.com/,2024-05-14 15:02:11.516908517+08:00
170,"375 Hanase Harachicho, Sakyo-ku, Kyoto, 601-1102, Japan",Japanese,"Miyamaso styles itself a ‘hut of the unique flavours of wild grasses’, declaring the restaurant’s role. Hisato Nakahigashi gives thanks to the life growing in the mountains, expressing the natural beauty of Hanase through tsumikusa cuisine. Though woven from mountain ingredients, the menu incorporates seafood such as tilefish and mackerel, honouring the history of the Saba Highway, the fish shipping route that links Wakasa with Kyoto. The majesty of nature and the graceful service of the proprietress heal the soul.",2 Stars,"Air conditioning,Car park,Counter dining,Shoes must be removed,Valet parking",1,35.233154,"Kyoto, Japan",135.793011,Miyamaso,+81757460231,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/miyamaso,https://miyamasou.jp/,2024-05-14 15:02:11.546176717+08:00
171,"118 Saitocho, Shimogyo-ku, Kyoto, 600-8012, Japan",Japanese,"‘Food has no borders’, declares the creed of Kikunoi. Carrying on the spirit of his brother, who runs Kikunoi Roan’s parent restaurant, Yoshiharu Murata seeks out new flavours using Western ingredients such as truffles and olive oil. In Kyoto restaurants, inclusion of a tea room is considered de rigueur, so while Kikunoi Roan sports a new style of counter and kitchen, the upper floor is equipped with a tea room, called Roan.",2 Stars,"Air conditioning,Counter dining",0,35.003449,"Kyoto, Japan",135.770647,Kikunoi Roan,+81753615580,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kikunoi-roan,https://kikunoi.jp/,2024-05-14 15:02:11.580188418+08:00
172,"2F, 1-9-2 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan",Innovative,"KAHALA opened the year after the 1970 Osaka Expo. Owner-chef Yoshifumi Mori was one of the first to discover and popularise ingredients used by many of today’s chefs. His hobby is lacquerware, and serves cuisine with a philosophical bent, delicious flavours harbouring a personal attitude to life, on lacquerware he made himself. With his elite team, he creates a small but top-notch dining emporium. The cooks toiling silently in the kitchen at the back, the dishwashing crew and the service staff all deserve a round of applause.",2 Stars,"Air conditioning,Counter dining",0,34.697522,"Osaka, Japan",135.499685,KAHALA,+81663456778,¥¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/kahala,,2024-05-14 15:02:11.610710818+08:00
173,"566-15 Komatsucho, Higashiyama-ku, Kyoto, 605-0811, Japan",Japanese,"Yoshio Maruyama is a tea-ceremony master. In his view, Japanese cuisine is a comprehensive art form, incorporating everything from ceremonial spaces to the construction of the premises. The famed tea master Sen no Rikyu once counselled that preparation should never be compromised: ‘Set the charcoal so that the water will boil’. The waiting room is cooled with an icicle in summer, in winter warmed with a charcoal brazier. Ikebana are crafted to suggest flowers in a field.",2 Stars,"Air conditioning,Shoes must be removed",0,34.998809,"Kyoto, Japan",135.774574,Kenninji Gion Maruyama,+81755619990,¥¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kenninji-gion-maruyama,https://gionmaruyama.com/,2024-05-14 15:02:11.640272818+08:00
174,"7F, 1-10-2 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan",Tempura,"The chef surveyed the tempura of Japan from east to west to teach himself this culinary art. The menu begins with iimushi (mochi rice steamed with toppings) and pureed vegetable soup. Attesting to the chef’s training in Japanese cuisine, tempura items mix the first of the new season with the last of the old season. To achieve a light batter, air is folded in as the batter is mixed. Shrimp is served in pairs: the first for aroma; the second half-cooked to elicit sweetness. In a unique serving pattern, seafood alternates with vegetables.",2 Stars,"Air conditioning,Counter dining,Interesting wine list",0,34.697954,"Osaka, Japan",135.497901,Numata,+81663470707,¥¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/numata,,2024-05-14 15:02:11.673475419+08:00
175,"570-8 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan",Japanese,"In the culinary world, Norio Yamamoto treads his own path, which he calls sumibi-kappo, ‘charcoal-fired kappo’. What he prizes is fragrance, and the menu is replete with charcoal-grilled aromas. Soup dishes contain grilled items whose smoky flavour transfers to the dashi soup stock. For grilled items, guests can choose from tilefish, eel, wagyu beef and much else. From the primitive technique of char-grilling springs the breath, the ‘ifuki’, of the ingredients, hence the name of the restaurant.",2 Stars,"Air conditioning,Counter dining,Shoes must be removed",0,35.002345,"Kyoto, Japan",135.775255,Sumibi Kappo Ifuki,+81755256665,¥¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/sumibi-kappo-ifuki,https://gion-ifuki.com/,2024-05-14 15:02:11.703723119+08:00
176,"512 Washiocho, Higashiyama-ku, Kyoto, 605-0072, Japan",Japanese,"This ryotei brings a fresh breeze to Japanese cuisine, bringing forth young and talented chefs. The fare overflows with rustic beauty. Bold yet refined, the dishes are served on both antique and modern plates. Seasonal ingredients such as Taiza crab and Japanese egg cockle are sourced from the Tango area, northern Kyoto prefecture, where Wakuden was founded. The premises are inspired by tea-ceremony arbours, the hostess gracious, the experience one of unbroken harmony.",2 Stars,"Air conditioning,Counter dining,Restaurant offering vegetarian menus,Shoes must be removed",1,35.001635,"Kyoto, Japan",135.779734,Kodaiji Wakuden,+81755333100,¥¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kodaiji-wakuden,https://www.wakuden.jp/,2024-05-14 15:02:11.734575021+08:00
177,"11 St. Barbara Bastion, Valletta, VLT 1961, Malta",Mediterranean Cuisine,"You’ll find impeccable service, a great view and truly special cuisine at ION Harbour. The kitchen is led by chef Simon Rogan, who holds Three Michelin Stars for his Lake District restaurant, L’Enclume, in the UK. Resident chef Oli Marlow offers complex, dishes crafted from local vegetables, and Mediterranean fish to deliver a very sophisticated journey – highlights include the raw red prawns and the tartare of lampuki fish with berries. The view over the Grand Harbour is stunning and provides an amazing backdrop for your meal, while the professional service adds to the experience. When it comes to the wine, ask for some Maltese producers and you will discover excellent choices such as the 2020 Chardonnay from the Ta’ Betta Wine Estate, which is an intense and opulent option.",2 Stars,"Air conditioning,Great view,Interesting wine list,Terrace,Wheelchair access",0,35.8962481,"Valletta, Malta",14.5141768,ION Harbour by Simon Rogan,+35699110166,€€€€,https://guide.michelin.com/en/malta-south-eastern-region/valletta/restaurant/ion-the-harbour,http://ionharbour.com,2024-05-14 15:02:11.770007335+08:00
178,"Palmengartenstraße 11, Frankfurt on the Main, 60325, Germany","Modern French, Creative","Chef Andreas Krolik is synonymous with extraordinary dedication and continuous development. His style is modern, yet rooted in classic culinary tradition. For example, in the grilled original Japanese Wagyu beef with panko crust, shiso jus, oven-roasted leeks, confit Wetterau potato, Tardivo di Treviso and mushroom ragout, he combines excellent ingredients to create an intense and perfectly balanced flavour profile. Two menus are available: ""Grands Produits"", which comprises classic dishes made with top-quality meat, and ""Ethical Vegan Cuisine"", a testament to the chef's passion for plant-based cuisine. The service comes courtesy of a self-assured, very friendly and exceptionally well-trained front-of-house team led by restaurant manager Boris Häbel and sommelier Alexandra Himmel. Premium-quality wine pairings. The glass annexe of the Gesellschaftshaus Palmengarten makes for a stylish modern setting.",2 Stars,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",0,50.1214911,"Frankfurt on the Main, Germany",8.6565825,Lafleur,+496990029100,€€€€,https://guide.michelin.com/en/hessen/frankfurt-am-main/restaurant/lafleur,https://www.restaurant-lafleur.de/,2024-05-14 15:02:11.801419847+08:00
179,"Elmau 2, Krün, 82493, Germany","Modern Cuisine, Creative","Everything the unique hideaway of Schloss Elmau offers in terms of luxury in the hotel and spa finds its culinary equivalent in this restaurant. Christoph Rainer, who made a name for himself at Villa Rothschild and Frankfurt's Tiger-Gourmetrestaurant (both holding two MICHELIN stars), delivers exciting dishes here in his creative Franco-Japanese style. The international ingredients are first rate. The wine selection is outstanding, with astute recommendations to match. Fantastic service comes courtesy of an attentive, charming and adept front-of-house team. Clean lines and warm wood set the tone in this upscale and sophisticated establishment. A beautiful blend of comfort and elegance!",2 Stars,"Car park,Interesting wine list",0,47.4620032,"Krün, Germany",11.1869112,IKIGAI,+498823180,€€€€,https://guide.michelin.com/en/bayern/krn/restaurant/luce-d-oro,https://www.schloss-elmau.de/,2024-05-14 15:02:11.829424858+08:00
180,"Fontenay 10, Hamburg, 20354, Germany",Modern Cuisine,"Step out of the lift on the seventh floor of the imposing The Fontenay hotel and you will find yourself in an airy, light-filled space that bowls diners over with its bold design in elegant white, as well as its frankly sensational views over the city and the Outer Alster. The modern cuisine conjured up by Julian Stowasser is complex but never overcomplicated, showcasing premium ingredients and meticulous craftsmanship. There is a seven-course set menu comprising dishes such as Breton lobster, pineapple, coriander and lemongrass broth or Challans duck breast, black salsify, mandarin and ginger. Michel Buder heads up a beautifully trained front-of-house team: relaxed yet professional, efficient and experienced – including astute wine recommendations from sommelier Stefanie Hehn. If you have an aperitif in the chic bar on the sixth floor before your meal, you reach the restaurant via a curved staircase.",2 Stars,"Air conditioning,Car park,Great view,Interesting wine list",0,53.565225,"Hamburg, Germany",9.9980345,Lakeside,+494060566050,€€€€,https://guide.michelin.com/en/hamburg-region/hamburg/restaurant/lakeside,https://www.thefontenay.com/restaurants-bar/lakeside-restaurant/,2024-05-14 15:02:11.863045271+08:00
181,"Im Zollhafen 18, Cologne, 50678, Germany","Modern Cuisine, Creative","Daniel Gottschlich creatively incorporates his ""Experience Taste"" slogan into his two set menus, from the appetisers to the chocolates, in the form of the six basic tastes – sweet, sour, bitter, salty, fatty and umami. These are prepared using the finest ingredients and with a penchant for plants: ""Ox"" includes fish and meat; ""Klee"" is vegetarian. In each case, you can choose eight or 12 ""acts"". This is imaginative and intensely flavoursome cuisine that draws on regional specialities such as the Brezel (pretzel) orHalve Hahn (a traditional Rhenish sandwich). Fans of industrial architecture will appreciate the location in the middle building of the Kranhaus trio. There is also a view of the harbour and fabulous interior design.",2 Stars,"Air conditioning,Restaurant offering vegetarian menus",0,50.9274173,"Cologne, Germany",6.9657432,Ox & Klee,+4922116956603,€€€€,https://guide.michelin.com/en/nordrhein-westfalen/koln/restaurant/ox-klee,https://oxundklee.de/,2024-05-14 15:02:11.889469781+08:00
182,"Golfplatz 1, Donaueschingen, 78166, Germany","Modern Cuisine, Classic Cuisine","Your curiosity will be piqued before you even get to your table: you pass by the open kitchen and catch a glimpse into the pots and pans – guaranteed to whet your appetite! Manuel Ulrich is in charge of the kitchen at the stylish and elegant fine dining restaurant of the upscale and spacious Der Öschberghof hotel. The young chef, who hails from the town, skilfully incorporates a judicious dash of modern innovation into the classic French-based cuisine. Every dish is a masterpiece of precision, harmony and depth of flavour. The set menus, ""Noir"" and ""Vert"" (vegetarian,) feature mouthwatering courses such as the cod, sea urchin, cucumber, yuzu and coriander or paprika, almond and garganelli. You can count on first-rate service from sommelier Michael Häni's front-of-house team.",2 Stars,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",0,47.9655184,"Donaueschingen, Germany",8.5471151,Ösch Noir,+49771840,€€€€,https://guide.michelin.com/en/baden-wurttemberg/donaueschingen/restaurant/osch-noir,https://www.oeschberghof.com/restaurants-bars/oesch-noir,2024-05-14 15:02:11.916850892+08:00
183,"Parkallee 1, Weissenhaus, 23758, Germany","Creative, Classic Cuisine","This stately home estate dating back to 1896 makes for a wonderfully idyllic setting with its romantic grounds dotted with old trees, its pond and its tantalising glimpses of the Baltic Sea – the terrace is to die for, especially at sunset! Using excellent ingredients, chef Christian Scharrer creates an extremely flavoursome fusion of classic cuisine and modern accents. And as you might expect from a stately home, diners are seated in sumptuous surroundings boasting stylish details such as chandeliers, mouldings and huge wall paintings by the French artist Jacques Courtier, after whom this restaurant is named. Then there is the attentive and smooth service provided by your cordial hostess, Nathalie Scharrer, and her professional front-of-house team.",2 Stars,"Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Valet parking,Wheelchair access",0,54.3025337,"Weissenhaus, Germany",10.7656888,Courtier,+49438292620,€€€€,https://guide.michelin.com/en/schleswig-holstein/weissenhaus/restaurant/courtier,https://www.weissenhaus.de/,2024-05-14 15:02:11.947165703+08:00
184,"Marktplatz 11, Wirsberg, 95339, Germany","Creative, Modern Cuisine","Alexander Herrmann is a MICHELIN-starred chef, a restaurateur, a cookbook author, and a famous face on account of his appearances on various TV cooking shows. Located in Wirsberg, his family-run Posthotel is steeped in tradition. He and head chef Tobias Bätz form a well-oiled machine in this chic, modern and elegant fine dining restaurant. Their set menu (either with meat or vegetarian) proposes a culinary adventure showcasing the finest Franconian ingredients, including some real rarities. These are creatively and occasionally very elaborately prepared to go into dishes such as pickled and fried forest mushrooms with forest mushroom broth, larch oil, cassis berries and spruce extract. Accompanied by Franconian wines. The set menu starts at 6pm. Friendly service is provided with aplomb – even the chefs get in on the act and talk you through the dishes. The small cards with information about the ingredients which have been prepared and preserved in Future Lab ANIMA are a nice touch.",2 Stars,"Air conditioning,Car park,Restaurant offering vegetarian menus",0,50.1073707,"Wirsberg, Germany",11.6069241,AURA by Alexander Herrmann & Tobias Bätz,+4992272080,€€€€,https://guide.michelin.com/en/bayern/wirsberg/restaurant/alexander-herrmann-by-tobias-batz,https://www.herrmanns-posthotel.de,2024-05-14 15:02:11.973185513+08:00
185,"Unterer Mühlenweg 13, Schluchsee, 79859, Germany","Modern French, Creative","This fine dining restaurant is housed within the small boutique hotel of the same name, which boasts a pleasant location slightly off the beaten track. At the helm is chef Niclas Nussbaumer, whose style could be described as classic French-based cuisine incorporating modern, innovative elements. He skilfully showcases first-rate seasonal ingredients, which he is keen to source from the region. If you wish, you can add the optional cheese course to the end of the set menu. Harmonious beverage pairings. The pleasingly personal service comes courtesy of a front-of-house team led by the charming Lea Rupp – the chefs, too, bring out and explain the dishes. Tip: For an overnight stay, there are very tasteful guestrooms in the smart house dating back to 1603.",2 Stars,"Air conditioning,Car park",0,47.8213714,"Schluchsee, Germany",8.1905051,Mühle,+497656209,€€€€,https://guide.michelin.com/en/baden-wurttemberg/schluchsee/restaurant/muhle-1195341,https://www.muehle-schluchsee.de/,2024-05-14 15:02:12.021999332+08:00
186,"Hintereck 1, Berchtesgaden, 83471, Germany","Modern Cuisine, Contemporary","The picturesque location on the Obersalzberg affords a fantastic mountain panorama for diners to take in. But the fine dining restaurant of the luxurious Kempinski Hotel Berchtesgaden has plenty more to offer than the view. First, the chic interior with its elegantly pared-down and modern design draws on a colour palette of soothing dark tones. Then there are the culinary creations of Ulrich Heimann, who proposes a harmoniously balanced tasting menu comprising five or seven courses. His dishes are cleverly structured, never cluttered, and they showcase impressively high-quality ingredients. The sauces are the crowning glory – a shining example is the extremely flavoursome jus that elevates the Challens duck breast with celery, truffle and quince to new heights. Not only is the food excellent, but the service is very friendly and obliging. On warm summer days, you can make the most of the wonderful terrace.",2 Stars,"Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access",0,47.6340765,"Berchtesgaden, Germany",13.0468265,PUR,+49865297550,€€€€,https://guide.michelin.com/en/bayern/berchtesgaden/restaurant/pur-1187942,https://www.kempinski.com/berchtesgaden,2024-05-14 15:02:12.047136442+08:00
187,"Uferstraße 1, Glücksburg, 24960, Germany","Classic Cuisine, Modern Cuisine","An elegant setting of gorgeous wooden tables and floor-to-ceiling windows – some seats afford a particularly good view of Flensburg Fjord. Beautiful vistas aside, it is Dirk Luther's cuisine that will really impress. The Hamburg native does a fantastic job of bringing together classic and modern styles of cooking, and even the odd moment of sheer brilliance is in evidence here. It is also worth mentioning the exceptional quality of the ingredients – particularly when it comes to fish and shellfish. The cordial front-of-house team is agreeably relaxed and discreet, while remaining attentive and professional. Those wishing to stay longer and enjoy the fantastic location on the Baltic Sea will find stylish, high-quality guestrooms and a tasteful spa at Vitalhotel Alter Meierhof.",2 Stars,"Air conditioning,Car park,Great view,Interesting wine list,Wheelchair access",0,54.8225486,"Glücksburg, Germany",9.4999203,Meierei Dirk Luther,+4946316199411,€€€€,https://guide.michelin.com/en/schleswig-holstein/glcksburg/restaurant/meierei-dirk-luther,https://www.alter-meierhof.de/,2024-05-14 15:02:12.073238252+08:00
188,"Seestraße 25, Constance, 78464, Germany","Creative French, International","A place in which to simply sit back and drink in the experience, and not only out on the fabulous terrace with its views of Lake Constance. The Riva Hotel and its fine dining restaurant may bowl visitors over with its location directly on the lakeside promenade, but it is above all Dirk Hoberg's meticulous cuisine that captures hearts. This gorgeous Art Nouveau villa dating from 1909 provides a stylish, modern and elegant setting in which to sample a tasting menu composed of a series of refined dishes, complete with sauces inspired by the classics of French cuisine. - the Château Chalon sauce, for example, is delicious! The excellent wine list is international in its scope. Look out for the chef - from time to time he brings out dishes himself. Tip: Book the ""kitchen table"" directly at the pass to the open kitchen.",2 Stars,"Air conditioning,Car park,Great view,Terrace",0,47.6671426,"Constance, Germany",9.1874594,Ophelia,+497531363090,€€€€,https://guide.michelin.com/en/baden-wurttemberg/konstanz/restaurant/ophelia,https://www.restaurant-ophelia.de/,2024-05-14 15:02:12.104701164+08:00
189,"Neuer Jungfernstieg 9, Hamburg, 20354, Germany","Creative French, Classic Cuisine","Visitors to Hamburg hoping for a combination of history, opulence and first-rate cuisine should look no further than this elegant fine dining restaurant housed in the legendary Fairmont Hotel Vier Jahreszeiten, which also affords beautiful views of the Binnenalster. For many years now, head chef Christoph Rüffer has been the guarantor of continuity and constant evolution with his seasonal set menus prepared using top-notch ingredients – this is something of an institution within the city's fine dining scene. The dishes on the menu are characterised by their precise preparation and wonderfully bold flavours: spiced duck (sourced from Odefey & Töchter poultry farm), elderberry jus, blood sausage muffin and red cabbage. You will be pampered by a well-drilled classic front-of-house team in this stylish and luxurious setting. The wine list is outstanding. We recommend opting for the prescribed wine pairings.",2 Stars,"Air conditioning,Great view,Interesting wine list,Wheelchair access",0,53.5554424,"Hamburg, Germany",9.9914638,Haerlin,+494034943310,€€€€,https://guide.michelin.com/en/hamburg-region/hamburg/restaurant/haerlin,https://restaurant-haerlin.de/de/,2024-05-14 15:02:12.139629078+08:00
190,"Wiesentalstraße 40, Nuremberg, 90419, Germany","Creative, Regional Cuisine","Felix Schneider and his team invite you to explore their culinary universe. They are committed to sustainability, and they bring it to your table in the form of a fixed seasonal menu that showcases their creativity. They grow their own fruit and vegetables, and everything they serve is made from scratch, from ham and butter to miso and vinegar. A short tour of the testing kitchen starts at 6pm. Following that, you'll enjoy a four- to five-hour meal of 12 to 16 creative courses, either with fish and meat or vegetarian. The rooster breast fried in hay butter, for example, is beautifully aromatic! The meal is accompanied by a dynamic beverage pairing, which includes wines and alcohol-free creations. The open kitchen makes for a welcoming and relaxed atmosphere. The staff work together seamlessly to provide a first-rate dining experience. The chefs are involved in the serving and talk you through the dishes. NB: The restaurant is somewhat hidden away in a rear courtyard, accessible via Kirschgartenstr. 6.",2 Stars,Restaurant offering vegetarian menus,1,49.4575467,"Nuremberg, Germany",11.0536916,etz,+4991147712809,€€€€,https://guide.michelin.com/en/bayern/nurnberg/restaurant/etz,https://etzrestaurant.de/,2024-05-14 15:02:12.166142688+08:00
191,"Rudi-Dutschke-Straße 26, Berlin, 10969, Germany","Asian, Creative","European cuisine that draws on Asia for inspiration – Tim Raue pulls off this modern and refreshing feat in truly original fashion. This Berlin-born chef has a style that is all his own and certainly unique in Germany. He works with a highly skilled team to turn out his flavourful creations. Diners have a choice of set menus dubbed ""Kolibri x Berlin"" (a tribute to Berlin) and ""Koi"", with his signature dishes of ""Wasabi Langoustine"" and ""Duck 'Anne-Marie'"" available in each. There is also the option of a vegan set menu. The appeal of this place lies in its daring to be different, with the lively urban ambience in no way detracting from the high standard of the cuisine. Marie-Anne Wild and her charming front-of-house team will make you feel at home in this sleek and elegant restaurant. Wine lovers will delight in the fantastic selection of open wines.",2 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",0,52.5070342,"Berlin, Germany",13.3933841,Tim Raue,+493025937930,€€€€,https://guide.michelin.com/en/berlin-region/berlin/restaurant/tim-raue,https://tim-raue.com/,2024-05-14 15:02:12.199930901+08:00
192,"Unter den Linden 77, Berlin, 10117, Germany",Creative,"As you enter the exclusive Hotel Adlon Kempinski, the lobby sets the tone for the refined feel of the restaurant on the first floor. With a little luck, you will get a table with a view of the Brandenburg Gate. The sophisticated, classically opulent interior meets its match in Reto Brändli's wonderfully refined and creative French cuisine. Consistently top-notch ingredients are used to create elaborate and exquisitely balanced compositions that showcase superb technical precision – the sauces are extraordinary with their flawless consistency and aromas! The service team led by Oliver Kraft and sommelier Hans-Martin Konrad is also outstanding: from the outset, diners are treated in an extremely courteous and professional manner. Judicious wine suggestions plucked from a comprehensive wine list.",2 Stars,"Air conditioning,Interesting wine list,Wheelchair access",0,52.5159333,"Berlin, Germany",13.380011,Lorenz Adlon Esszimmer,+493022611960,€€€€,https://guide.michelin.com/en/berlin-region/berlin/restaurant/lorenz-adlon-esszimmer,https://www.lorenzadlon-esszimmer.de/,2024-05-14 15:02:12.233390714+08:00
193,"Friedelstraße 47, Berlin, 12047, Germany","Creative, Innovative","Don't be fooled by the unassuming-looking exterior of this Neukölln eatery – a very special take on fine dining awaits you inside. The atmosphere in the dimly lit interior is lively and laid back. Dine either at the counter, with a view into the kitchen, or at one of the surrounding tables. If you're lucky, you'll be given a sneak peek into how one ingredient or another is prepared in the kitchen. Chef René Frank cooks in his own style, which is certainly unique: he and his team apply patisserie techniques to prepare innovative dishes such as aubergine, pecan nut, apple balsamic vinegar, liquorice salt or sweet potato, sour cream, apple, shiitake. The food is by no means limited to sweet treats. You are invited to embark on a culinary adventure in 15 servings – be sure to allow plenty of time! The service is relaxed and very friendly. In addition to the drinks that are paired with the tasting menu, there is also an optional wine flight available. German Riesling labels dominate the well-curated wine list.",2 Stars,Air conditioning,0,52.4900681,"Berlin, Germany",13.4274391,CODA Dessert Dining,+493091496396,€€€€,https://guide.michelin.com/en/berlin-region/berlin/restaurant/coda-dessert-dining,https://www.coda-berlin.com/,2024-05-14 15:02:12.259436524+08:00
194,"Reuterweg 57, Frankfurt on the Main, 60323, Germany","Creative, Farm to table","Over the last few years, maître d' Milica Trajkovska Scheiber and head chef Jochim Busch have established a restaurant where diners can feel at home. In this outwardly rather unassuming building in Westend, you can expect food with plenty of character! This is modern cuisine that stands out for its individuality. Jochim Busch has the chutzpah to drastically pare down his dishes, which feature a beautiful interplay of contrasts and textures. A responsible approach to resources is really important to him, which is why selected regional and seasonal produce is the name of the game - ""Taunus deer grilled over coniferous wood, pointed cabbage, parsley and wild garlic fruits"" is a good example. The stylish, sleek and modern interior is of an equally high standard. Pleasantly unpretentious atmosphere; friendly, courteous and professional service. Insider tip: Some tables afford a good view of the kitchen pass!",2 Stars,Terrace,1,50.1207676,"Frankfurt on the Main, Germany",8.6704255,Gustav,+496974745252,€€€€,https://guide.michelin.com/en/hessen/frankfurt-am-main/restaurant/gustav464093,https://www.restaurant-gustav.de/,2024-05-14 15:02:12.280063932+08:00
195,"Marienstraße 116, Hanover, 30171, Germany","Creative, Modern Cuisine","Tony Hohlefeld and his kitchen team steer clear of showmanship and unnecessary frills in their bid to bring technical excellence and original ideas to the table. The dishes here are sophisticated but not overly elaborate, complex but appealingly light, full of contrasts and yet wonderfully balanced, as in the char with dock and sour asparagus, or the venison with beetroot and greengage. A set menu is proposed with the option to upgrade. When making a reservation, you can also state your preference for a vegetarian/vegan menu. The easy style of the food reflects the atmosphere in this semi-circular building with floor-to-ceiling windows. The sleek Scandinavian-style interior contributes to the overall experience, as does the excellent service provided by pleasingly laid-back maître d' and sommelier Mona Schrader – the charming front-of-house team positively radiates cordiality and professional competence.",2 Stars,"Restaurant offering vegetarian menus,Terrace",0,52.3701441,"Hanover, Germany",9.7607489,Jante,+4951154555606,€€€€,https://guide.michelin.com/en/niedersachsen/hannover/restaurant/jante,https://www.jante-restaurant.de/,2024-05-14 15:02:12.296340538+08:00
196,"Kärcherstraße 11, Zweiflingen, 74639, Germany",Classic French,"The culinary centrepiece of the Wald & Schlosshotel Friedrichsruhe has a classic, elegant style that is the very definition of opulence. Exquisite touches such as fine fabrics, fancy wallpaper and crystal chandeliers are perfectly in keeping with the historical castle. The cuisine is similarly classical but subject to modern interpretation by Boris Rommel and his team. The meticulous technical skill involved and the outstanding quality of the ingredients is plain to see, with individual components of dishes precisely worked out down to the last detail. There are two set menus (one vegetarian), from which you can also order à la carte. Friendly and professional front-of-house team; the head chef also likes to come out and chat to guests. Treat yourself to an aperitif at the hotel bar.",2 Stars,"Air conditioning,Car park,Garden or park,Restaurant offering vegetarian menus,Terrace,Wheelchair access",0,49.2436455,"Zweiflingen, Germany",9.5258355,Le Cerf,+49794160870,€€€€,https://guide.michelin.com/en/baden-wurttemberg/zweiflingen/restaurant/le-cerf83229,https://schlosshotel-friedrichsruhe.de/gourmet-restaurant-le-cerf/,2024-05-14 15:02:12.311681044+08:00
197,"Am Sandtorkai 50, Hamburg, 20457, Germany","Mediterranean Cuisine, Creative","Here, a native Italian brings the flavours of the South to Hamburg. Matteo Ferrantino, who, together with Dieter Koschina, previously ran the kitchen of the two-star Vila Joya restaurant in the Portuguese city of Albufeira, presents a modern and creative take on Mediterranean cuisine in the form of two set menus named ""Emotion"" and ""Garten"" (vegetarian). Each begins with an array of amuse-bouches and is rounded off with a series of equally delicate petits fours. In between you might opt for Loup de Mer, Porcini, Spinach or Sot-l`y-laisse, Carbonara Ravioli, Black Summer Truffels. With his great taste and considerable technical prowess he prepares premium ingredients, creating exceptionally interesting flavour combinations. Architect Julia Erdmann has designed a chic interior that has all the flair of an Italian piazza – plus a view of the kitchen.",2 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus",0,53.5430154,"Hamburg, Germany",9.9943521,bianc,+494018119797,€€€€,https://guide.michelin.com/en/hamburg-region/hamburg/restaurant/bianc,https://www.bianc.de/en,2024-05-14 15:02:12.329339951+08:00
198,"Brandshofer Deich 68, Hamburg, 20539, Germany","Creative, Modern Cuisine","What an experience! Here on the third floor of an unassuming factory building, in a loft-style space with an industrial chic design, the open kitchen takes centre stage. Working at a fantastic Molteni stove, set to either 100°C or 200°C – hence the name – the chefs deliver a creative surprise menu that is aligned with the seasons. With a passion and style that is all his own, Thomas Imbusch brings out the seasonal flavours through fermentation and smoking, for example, and turns out honest dishes that remain close to nature. Respect for the produce is the ethos here, with the emphasis on sustainability and small-scale producers who they know personally. To be enjoyed with organic wines or alcohol-free beverages. The ""Carte Blanche Tasting Menu"" is available in a slimmed-down version at Der Stundentisch. Head to Die Empore to dine à la carte (no reservation necessary). NB: Booking is via an online ticket-purchasing system.",2 Stars,"Air conditioning,Car park,Counter dining,Great view,Wheelchair access",1,53.5374323,"Hamburg, Germany",10.0285764,100/200 Kitchen,+494030925191,€€€€,https://guide.michelin.com/en/hamburg-region/hamburg/restaurant/100-200,https://100200.kitchen/,2024-05-14 15:02:12.349522858+08:00
199,"Potsdamer Straße 3, Berlin, 10785, Germany","Creative, Contemporary","A real oasis of calm in the middle of Berlin! Up here on the fifth floor of The Mandala Hotel, diners can sit on the pleasant little terrace amid the chestnut trees and fountain. It belongs to this elegant, light and airy rooftop garden restaurant, where even inside you almost feel like you're outdoors thanks to the all-round floor-to-ceiling windows. Beautiful bamboo plants give a nod to Asia. As well as the great location, Facil also boasts incredible food courtesy of Michael Kempf (culinary director) and Joachim Gerner (chef de cuisine). Rooted in classical cooking, it also skilfully integrates Asian and Mediterranean influences. Creative dishes brimming with flavours and aromas. All this is rounded off by the smart, professional service.",2 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access",0,52.5090625,"Berlin, Germany",13.3737404,FACIL,+4930590051234,€€€€,https://guide.michelin.com/en/berlin-region/berlin/restaurant/facil,https://facil.de/de/,2024-05-14 15:02:12.37969327+08:00
200,"Burgstraße 5, Munich, 80331, Germany","Modern Cuisine, Japanese Contemporary","It was here in Munich's oldest town house that the city's history began to be recorded in 1552 – today, a very different story is being told. Tohru Nakamura, a Munich native of German-Japanese descent, thrillingly introduces the influences of both cultures into a space that is steeped in history. His ""NANBANZUKE"", for example, comprising red mullet, green asparagus and Balfegó tuna, pulls off a terrific fusion of flavours, with the red mullet being prepared in the style of Brathering (marinated fried herring) – an interesting touch that brings to mind traditional German home cooking. The 11-course set menu is served on the upper floor, which is accessed via a steep staircase. The tasteful, high-end interior has been designed with an eye for detail. Always on hand to provide expert guidance and elucidate the chef's culinary concept, the waitstaff are attentive and professional. A nice touch: Diners are even greeted with a tour of the kitchen!",2 Stars,Notable sake list,0,48.137597,"Munich, Germany",11.577475,Tohru in der Schreiberei,+498921529172,€€€€,https://guide.michelin.com/en/bayern/mnchen/restaurant/tohru-in-der-schreiberei,https://schreiberei-muc.de/,2024-05-14 15:02:12.410228882+08:00
201,"Johann-Fichte-Straße 7, Munich, 80805, Germany","French Contemporary, Classic Cuisine","Tantris boasts an undeniably distinctive look, showcasing a bold orange and black design that runs through both the exterior and interior. A few modern touches have recently been added, such as a striking walk-in glass wine cabinet. All the originality of the restaurant's legendary 1970s style has nevertheless been preserved. Benjamin Chmura and his kitchen team conjure up bold dishes that present interesting contrasts in their exploration of sharp and tangy flavours. A shining example is their ""Petit Bateau"" (turbot, mussels, saffron) with its full-bodied seafood aromas. ""Fin d'été"" (plum, shiso, rice) pays tribute to the stint of chef patissier Maxime Rebmann in a Japanese restaurant. The lunchtime set menu comprises four or six courses, while in the evening diners opt for either a six- or eight-course set menu. The charming waitstaff impress with their efficiency and knowledge. The wine list is a delight for connoisseurs – the recommendations made by the sommelier team are spot-on!",2 Stars,"Air conditioning,Car park,Interesting wine list,Terrace,Valet parking",0,48.1697565,"Munich, Germany",11.588259,Tantris,+49893619590,€€€€,https://guide.michelin.com/en/bayern/mnchen/restaurant/tantris-75719,https://tantris.de/,2024-05-14 15:02:12.444443695+08:00
202,"Ketschauerhofstraße 1, Deidesheim, 67146, Germany","Creative, Modern Cuisine","L.A. Jordan is housed in the beautifully restored historical estate of Ketschauer Hof. The chef de cuisine in this fine dining restaurant is Daniel Schimkowitsch. His style is creative and pleasantly pared down. Steering clear of any gimmickry and relying instead on distinctly intense flavours, he whisks diners off on a culinary adventure courtesy of his set menu – he even incorporates some Japanese influences that work a treat. Whatever the dish, the quality of the ingredients is of the utmost importance. The desserts are sure to impress with their sophistication and originality. Interesting wine pairings complement the set menu. The service team is all you could wish for: charming, accomplished and always on hand. Both dining rooms – one elegant, the other more on the trendy side – are chic and modern, and there is a wonderful terrace in the courtyard.",2 Stars,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access",0,49.4078848,"Deidesheim, Germany",8.1853374,L.A. Jordan,+49632670000,€€€€,https://guide.michelin.com/en/rheinland-pfalz/deidesheim/restaurant/l-a-jordan,https://www.ketschauer-hof.com/restaurants/la-jordan,2024-05-14 15:02:12.476272707+08:00
203,"Paul-Lincke-Ufer 44a, Berlin, 10999, Germany",Creative,"The location on the Landwehrkanal in lively Kreuzberg, among other restaurants and shops, is indeed special and a draw in itself. Out front is a lovely terrace shielded from the street by a fence covered in plants. Inside, a blend of old and new makes for an attractive setting: old wooden panelling meets chic modern design – the mural by Jim Avignon is a focal point, as is the glass-fronted kitchen. Here, Sebastian Frank conjures up dishes rooted in the culinary traditions of his Austrian homeland with plenty of creativity and an emphasis on sustainability. He uses high-quality ingredients – sourced from the Berlin-Brandenburg region where possible – to produce pared-down dishes, often giving pride of place to vegetables. The almost unspectacular manner in which he sometimes does this is perhaps what makes it so remarkable. With great skill, he finds a way to incorporate his favourite flavours, caraway and celery, again and again. Diners can also look forward to friendly, competent service and interesting wine recommendations.",2 Stars,"Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access",1,52.4963922,"Berlin, Germany",13.420793,Horváth,+493061289992,€€€€,https://guide.michelin.com/en/berlin-region/berlin/restaurant/horvath,https://www.restaurant-horvath.de/,2024-05-14 15:02:12.507706719+08:00
204,"Hannah-Arendt-Platz 1, Hanover, 30159, Germany","Creative, Modern Cuisine","Benjamin Gallein is no stranger to the region. His creative cuisine is one of the fine dining options available in the Leineschloss, which is the seat of Lower Saxony's state parliament. The restaurant is housed in the modern extension of this historic building situated on the Platz der Göttinger Sieben, close to the Leine River. The name Votum is a reference to the choices to be made within the set menu: diners decide on the order of the courses, on potential ""upgrades"", as well as the wine pairings (alcohol-free alternatives also available). The dishes are named e.g. ""cauliflower, parsley, egg, breadcrumbs"" or ""mularde from Odefey & Töchter, fermented plum, trumpet mushroom, hay"". The glass-walled dining area makes for an elegant setting, as does the beautiful terrace overlooking the river. Attentive and well-drilled service, with the chefs occasionally delivering the dishes themselves. Schorse and Casino Royale also belong to the hotel.",2 Stars,"Air conditioning,Interesting wine list,Terrace,Wheelchair access",0,52.3700128,"Hanover, Germany",9.7338212,Votum,+4951130302412,€€€€,https://guide.michelin.com/en/niedersachsen/hannover/restaurant/votum,https://vo-tum.de/,2024-05-14 15:02:12.536724331+08:00
205,"Alter Fischmarkt 11A, Münster, 48143, Germany","Modern French, Creative","Slightly tucked away in an inner courtyard (pleasant terrace in summer) and only a few minutes' walk from the cathedral, this appealing ""casual fine dining"" restaurant awaits. In cosy surroundings, diners can gaze into the open kitchen – it is almost like being at the theatre. Here, French-born Frédéric Morel combines his Breton roots with influences from his adopted home in North Germany before adding the touch of modern creativity that is the hallmark of his cuisine. His stocks and sauces are outstanding! When selecting his high-quality ingredients, he is mindful of the seasons and the region in which they are sourced. The ""Morel's Tasting"" set menu, which changes every month, is composed of six or eight courses. A 4-course option is only available on Sundays (except on public holidays and during Advent). Instead of wine, you can also opt for alcohol-free pairings.",2 Stars,"Air conditioning,Terrace",0,51.9638925,"Münster, Germany",7.6294251,Coeur D'Artichaut,+4925139582823,€€€€,https://guide.michelin.com/en/nordrhein-westfalen/munster/restaurant/coeur-d-artichaut,https://www.coeur-dartichaut.de/,2024-05-14 15:02:12.583362949+08:00
206,"Promenadeplatz 2, Munich, 80331, Germany",Creative French,"The restaurant of the Bayerischer Hof hotel is as remarkable as ever. With its predominance of chic grey tones, it is reminiscent of an artist's studio, and the decor is highly tasteful down to the last detail. A charming front-of-house team operates in Axel Vervoordt's discreetly luxurious interior: young, upbeat and anything but stuffy, they really pull out all the stops and are always on hand! The cuisine is conjured up by head chef Anton Gschwendtner and his team. A modern blend of Asian influences, it draws on Mediterranean and regional ingredients of outstanding quality. Notable examples include the exquisite Japanese hamachi with its extremely thin miso-ponzu coating or the succulent, tender saddle of venison from Gutshof Polting, roasted to the perfect shade of pink and served with aromatic chanterelles and a buttery celeriac puree, a bold chervil beurre blanc and a glorious venison jus made with Chartreuse. The wine list is wonderful and extensive – the wines served by the glass complement the set menus beautifully.",2 Stars,"Air conditioning,Interesting wine list,Wheelchair access",0,48.1402487,"Munich, Germany",11.5735681,Atelier,+498921200,€€€€,https://guide.michelin.com/en/bayern/mnchen/restaurant/atelier-1198719,https://www.bayerischerhof.de/de/,2024-05-14 15:02:12.611716259+08:00
207,"Peter-Thumb-Straße 6, Rust, 77977, Germany","Modern Cuisine, Classic French","Just head for the eye-catching lighthouse if you want to find this exclusive restaurant in the Europa Park. The interior is timelessly chic and elegant, with its slightly transparent drapes bathing the round dining space in a warm golden hue and lending it a sense of intimacy and tranquillity. Seated on elegant velvet armchairs at tables decked with high-quality tablecloths, you are attentively and competently looked after by a well-coordinated front-of-house team. Head chef Peter Hagen-Wiest presents two fabulous set menus composed of seven courses: ""Around the World"" and vegetarian alternative ""Green Forest"". Here you can read ""Pigeon, Raspberry, Beetroot, Albufera Sauce"" or ""Eggplant, Celery, Pak Choi"", for example. His cooking has classical roots but is open to modern influences, which he incorporates with a fine sense of balance. Then there are the outstanding wine recommendations, which are expertly explained.",2 Stars,"Air conditioning,Car park,Restaurant offering vegetarian menus,Terrace,Wheelchair access",0,48.259724,"Rust, Germany",7.7251226,ammolite - The Lighthouse Restaurant,+497822776699,€€€€,https://guide.michelin.com/en/baden-wurttemberg/rust/restaurant/ammolite-the-lighthouse-restaurant,https://www.ammolite-restaurant.de/,2024-05-14 15:02:12.63926397+08:00
208,"Mainzer Straße 95, Saarbrücken, 66121, Germany",Classic French,"From the outside, this stylish white villa in the centre of Saarbrücken promises quality and elegance, and the interior certainly does not disappoint, with its winning combination of historical features and clean modern lines. This harmonious blend of classic and contemporary also extends to Klaus Erfort's cuisine. In a set menu comprising four, five or seven courses, he presents nicely pared-down dishes that are full of finesse, such as the silky-smooth dim sum filled with braised duck and accompanied by aromatic small porcini and a classic jus with wonderful depth and sweet accents. It is also worth perusing the nicely put-together wine list. The front-of-house team takes a friendly and informal yet professional approach to its work.",2 Stars,"Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access",0,49.2295502,"Saarbrücken, Germany",7.0076258,GästeHaus Klaus Erfort,+496819582682,€€€€,https://guide.michelin.com/en/saarland/saarbrucken/restaurant/gastehaus-klaus-erfort,https://www.gaestehaus-erfort.de/,2024-05-14 15:02:12.669801282+08:00
209,"Nauwieserstraße 5, Saarbrücken, 66111, Germany","Classic Cuisine, Creative","Once a school, this exceptionally refined building in the centre of Saarbrücken now houses a spruce little boutique hotel. But it is the chic, modern restaurant that garners the most attention. Head chef Silio Del Fabro combines classic and modern Mediterranean influences in his cuisine. His creations are clearly structured, expertly crafted and full of finesse. For example, in the ""beef fillet done in two ways"", the excellent quality of the meat really comes into its own in both the tender slices of carpaccio and the fine tartare. The dish is beautifully complemented by a savoury mustard ice cream and an aromatic vinaigrette made with balsamic vinegar and diced tomatoes. Take the ""Signature"" set menu or order à la carte – there are some fantastic options for two. At lunchtime you can opt for an interesting ""plat du jour"". Last but not least, there is the excellent service, managed by Jérôme Pourchère – a host and sommelier who is passionate about his work!",2 Stars,"Air conditioning,Car park,Interesting wine list",0,49.2349097,"Saarbrücken, Germany",6.9996028,Esplanade,+4968184499125,€€€€,https://guide.michelin.com/en/saarland/saarbrucken/restaurant/esplanade539722,https://www.esplanade-sb.de/,2024-05-14 15:02:12.703499295+08:00
210,"Weinmarkt 3, Nuremberg, 90403, Germany","Innovative, Farm to table","You have to ring the bell to be admitted to this small restaurant in the middle of Nuremberg's old town. A lovely intimate setting for a meal, with its cosy and inviting atmosphere and charming and attentive front-of-house team. In the kitchen, the focus is on innovative cuisine that takes advantage of the seasons and selected producers. Dishes such as ""Onion with Rose"" are unique and well thought-out in their combination. In line with their sustainable approach, the ""leaf to root"" philosophy is rigorously adhered to. Chef-patron Andree Köthe and co-head chef Yves Ollech – who have formed a well-oiled machine in the kitchen for years – have a penchant for using herbs, spices and vegetables, even fermenting and preserving them for later use. The creative natural cuisine is accompanied by astute wine pairings. Insider tip: request the vegetarian lunch menu when making your reservation.",2 Stars,"Air conditioning,Restaurant offering vegetarian menus",1,49.455062,"Nuremberg, Germany",11.0748188,Essigbrätlein,+49911225131,€€€€,https://guide.michelin.com/en/bayern/nurnberg/restaurant/essigbratlein,https://essigbraetlein.de/,2024-05-14 15:02:12.732763806+08:00
211,"Hackenstraße 4, Munich, 80331, Germany","Classic Cuisine, Modern Cuisine","Right in the city centre, just a few minutes' walk from Marienplatz, chef-patron Christoph Kunz (who has already made a name for himself at Munich's Alois) delivers wonderfully intense flavours by stripping his cuisine back to the essentials. The four-course lunchtime set menu is extended to eight courses in the evening. His modern cooking style and bold sense of expression can be seen in the fantastic bonito tuna steak, for example - only briefly seared, which brings out the butter-tender fish to its best advantage - served with an elegant mussel sauce rounded off with vermouth and coastal herbs, à part as a fresh addition a  salad of finely sliced and finely marinated fennel. The gorgeous interior is characterised by pale wood, fresh hues and sleek design; a small chef's table has views into the kitchen. The professional and charming waitstaff add to the convivial atmosphere.",2 Stars,Air conditioning,0,48.1360691,"Munich, Germany",11.5704952,KOMU,+491731560415,€€€€,https://guide.michelin.com/en/bayern/mnchen/restaurant/komu,https://komu-restaurant.de/,2024-05-14 15:02:12.763029218+08:00
212,"Hofenstetten 43, Neunburg vorm Wald, 92431, Germany","Creative, Contemporary","Sebastian Obendorfer truly has a talent for bringing excellent products to the plate with finesse and expression. His unique tasting menu gives the classical repertoire a creative twist and draws inspiration from international cuisines. The fabulous cheese trolley is curated by famous Alsace affineur Antony! Decent wine pairings, with non-alcoholic alternatives available. The interior is modern, elegant and comfortable; the oval-shaped wine cabinet in the middle of the room is bound to catch your eye. The hilltop location and large windows mean diners can enjoy unobstructed views of the undulating landscape of the Upper Palatinate – magnificent sunsets included! Cordial and highly experienced waitstaff. Tip: Stay overnight at Der Birkenhof hotel.",2 Stars,"Car park,Great view,Wheelchair access",0,49.3383934,"Neunburg vorm Wald, Germany",12.2619376,Obendorfers Eisvogel,+4994399500,€€€€,https://guide.michelin.com/en/bayern/neunburg-vorm-wald/restaurant/obendorfer-s-eisvogel,https://www.der-birkenhof.de/,2024-05-14 15:02:12.790344328+08:00
213,"Kadettenstraße, Bergisch Gladbach, 51429, Germany","Creative, Classic French","Joachim Wissler has been running the kitchen at the elegant fine dining restaurant of the luxurious Althoff Grandhotel Schloss Bensberg since 2000. The classical French-based cuisine of this Swabian-born chef focuses on creative flavour combinations, which he serves up in the form of intricate and technically sophisticated dishes using ingredients that are consistently of the highest quality. There is a choice of two set menus (one vegetarian) composed of six or eight courses – you are also welcome to mix and match. First rate service comes courtesy of a competent front-of-house team that is always on hand and yet pleasantly unobtrusive. More delights are to be found on the wine list, with lovers of German Riesling particularly well catered for.",2 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",0,50.9665691,"Bergisch Gladbach, Germany",7.1604778,Vendôme,+492204421940,€€€€,https://guide.michelin.com/en/nordrhein-westfalen/bergisch-gladbach/restaurant/vendome,https://www.althoffcollection.com/de/althoff-grandhotel-schloss-bensberg,2024-05-14 15:02:12.828471043+08:00
214,"O5, 9-12, Mannheim, 68161, Germany","Modern Cuisine, Creative","Shopping and culinary delights under one roof? Head to the top of fashion retailer Modehaus Engelhorn Mode im Quadrat to investigate. A team headed up by Dominik Paul cooks modern and creative cuisine. The dishes making up the six-course set menu bowl over diners with flavours that range from bold and robust to low-key, subtle and highly elegant. It is all nicely pared down and wonderfully balanced, prepared using excellent produce. The dishes are called, for example, ""salmon, lovage, horseradish"" or ""venison, aubergine, mustard seeds"". Opt for the savvy wine pairings, which occasion the odd revelation. At lunchtime (on Saturdays) the set menu is one course shorter. The sleek, contemporary surroundings have a Nordic feel, and there is the open kitchen. The highlight is of course the roof terrace with its view over the city! N.B. the restaurant also has its own entrance.",2 Stars,"Air conditioning,Great view,Interesting wine list,Terrace,Wheelchair access",0,49.4858598,"Mannheim, Germany",8.4699546,OPUS V,+496211671199,€€€€,https://guide.michelin.com/en/baden-wurttemberg/mannheim/restaurant/opus-v,https://www.restaurant-opus-v.de/,2024-05-14 15:02:12.861718856+08:00
215,"Schloss Hohenheim 1B, Stuttgart, 70599, Germany","Creative, Innovative","The Kavaliersbau (squire's lodge) of Hohenheim Castle, in a quiet location outside the city, is a haven for the discerning foodie. This is thanks in no small part to Stefan Gschwendtner, who has been working at Speisemeisterei since 2008 and has been head chef since 2016. Over the years, he has developed and refined his own culinary style, which is very much ingredient-led and characterised by intelligently designed and masterfully crafted dishes that pack a punch. Asian influences are also thrown into the mix. Think Hamachi Ikejime from Denmark, Golden Queen caviar, avocado, coriander. A set menu comprising six or seven courses is proposed. First-rate service comes courtesy of a friendly and charming front-of-house team armed with astute wine recommendations. This chic restaurant is complemented in the summer by the addition of a wonderful terrace.",2 Stars,"Car park,Terrace,Wheelchair access",0,48.712699,"Stuttgart, Germany",9.2137792,Speisemeisterei,+4971134217979,€€€€,https://guide.michelin.com/en/baden-wurttemberg/stuttgart/restaurant/speisemeisterei,https://www.speisemeisterei.de/,2024-05-14 15:02:12.885658765+08:00
216,"Am Sandwall 1, Rantum, 25980, Germany","Modern Cuisine, Creative","You would be hard pressed to find a better location. When you ring the bell, the white gate opens and a cobbled driveway leads you to the beautiful thatch-roofed country house, which is enthroned on a dune at the edge of Rantum – sensational views of the North Sea guaranteed! The upscale interior is decked out in a Nordic style that combines elegance and cosiness; the charming and professional service does the rest, including excellent wine recommendations from restaurant manager and sommelière Bärbel Ring. Take a peek into the kitchen, where Jan-Philipp Berner's team puts together a creative set menu using only the best – preferably regional – ingredients, not to mention the delicious snacks before and after.",2 Stars,"Car park,Garden or park,Great view,Interesting wine list",0,54.8536822,"Rantum, Germany",8.2887697,Söl'ring Hof,+494651836200,€€€€,https://guide.michelin.com/en/schleswig-holstein/rantum/restaurant/sol-ring-hof,https://www.soelring-hof.de/,2024-05-14 15:02:12.905748273+08:00
217,"Am Olympiapark 1, Munich, 80809, Germany","Modern French, Creative","Located on the third floor of the architecturally spectacular BMW Welt building, this glass-walled restaurant seems to be floating above the exhibition. Upon exiting the lift, you pass through a cosy lounge area to get to this chic urban-style establishment. From the tables at the floor-to-ceiling windows, you can look out at the high-end cars. The culinary creations served up by top chef Bobby Bräuer and his team are no less captivating. Prepared in time-honoured tradition, the bisque made with expertly barbecued green crab, for example, is a delight: intense flavour, rich colour and subtle seasoning with an elegant wisp of saffron and a hint of lemongrass providing a touch of sharpness. This is accompanied by marinated slices and tartare of scallop and aromatic celeriac. The John Dory with porcini, muscat squash and pata negra is another impressive combination. The five- to eight-course set menu is also available in a vegetarian version. Elegantly dressed in black, the waitstaff are attentive and professional.",2 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",0,48.1766707,"Munich, Germany",11.557409,EssZimmer,+4989358991814,€€€€,https://guide.michelin.com/en/bayern/mnchen/restaurant/esszimmer236176,https://www.feinkost-kaefer.de/esszimmer-muenchen,2024-05-14 15:02:12.932541783+08:00
218,"Landskroner Straße 110, Bad Neuenahr-Ahrweiler, 53474, Germany","Classic French, Classic Cuisine","The dedicated Steinheuer family has been serving excellent food in a welcoming atmosphere for years; it's no wonder that diners (many of them regulars) keep coming back for more. One draw is the opulent and elegant dining space, another is the pair of set menus prepared by Christian Binder (who, incidentally, is the son-in-law of owner Hans Stefan Steinheuer). These include dishes such as saddle of venison from the Eifel region with black salsify, chanterelles and Brussels sprouts, or turbot with fennel, chicory and finger limes. Made from select ingredients, the cuisine is classic, well thought-out and clearly structured. The ladies of the house, Gabriele Steinheuer and daughter Désirée – a trained sommelier – head up the charming and competent front-of-house team. Wine lovers can look forward to a remarkable selection and astute recommendations.",2 Stars,"Air conditioning,Car park,Interesting wine list",0,50.5509788,"Bad Neuenahr-Ahrweiler, Germany",7.1642775,Steinheuers Restaurant Zur Alten Post,+49264194860,€€€€,https://guide.michelin.com/en/rheinland-pfalz/bad-neuenahr-ahrweiler/restaurant/steinheuers-restaurant-zur-alten-post,https://www.steinheuers.de/,2024-05-14 15:02:12.961740094+08:00
219,"Scheffelstraße 57, Karlsruhe, 76135, Germany",Modern Cuisine,"Thorsten Bender's creative cuisine makes a visit to this small restaurant located in a rather quiet residential street well worth the trip. In seven courses, including his dish of Icelandic cod, red pointed pepper, celeriac, dashi beurre blanc, the set menu showcases the chef's unique style. The food impresses with its clear structure and distinct yet balanced flavours, including a judicious smattering of Asian influences. The quality of the produce used is unbeatable! A vegetarian alternative is also available by prior arrangement. The upscale interior has a chic, modern feel. Friendly service comes courtesy of Franziska Dufner's experienced team – the chefs are also on hand to bring the dishes to your table. At lunchtime, there is a four-course set menu.",2 Stars,Air conditioning,0,49.0062467,"Karlsruhe, Germany",8.3818104,sein,+4972140244776,€€€€,https://guide.michelin.com/en/baden-wurttemberg/karlsruhe/restaurant/sein,https://www.restaurant-sein.de,2024-05-14 15:02:12.986421104+08:00
220,"Aribostraße 19, Rottach-Egern, 83700, Germany","French Contemporary, Creative French","If you don't take the side entrance, you can reach this fine dining restaurant via the lobby of the luxurious Parkhotel Egerner Höfe, just beyond the elegant bar and decorative glass wine cabinets. The setting is upmarket, slick and modern, with three Japanese holly trees housed in eye-catching glass cubes. Floor-to-ceiling windows afford views onto the grounds and sculptures outside. The cuisine is a modern take on classic French dishes, with particular emphasis on regional produce. The exquisitely flavoursome, Tegernsee char, for example, which is harmoniously combined with cauliflower and mace, deserves a mention here. The set menu ranges from five to nine courses. Attentive and friendly service. Excellent wine recommendations, courtesy of the remarkable sommelier Tobias Blaha.",2 Stars,"Car park,Garden or park,Interesting wine list,Wheelchair access",0,47.6938521,"Rottach-Egern, Germany",11.7542108,Gourmetrestaurant Dichter,+498022666566,€€€€,https://guide.michelin.com/en/bayern/rottach-egern/restaurant/dichterstub-n,https://www.gourmetrestaurant-dichter.de/,2024-05-14 15:02:13.020512617+08:00
221,"Johannes-Haag-Straße 14, Augsburg, 86153, Germany",Creative,"Since this restaurant opened, the listed Haag Villa (1877) has been home to works of culinary art! You can soak up the distinctive atmosphere that lingers in these extraordinary buildings while sampling extremely personalised dishes that are born out of the chef's imagination, the like of which you will not find anywhere else. Christian Grünwald's cuisine is inspired by nature, by regions, by the sea, by the garden... The dishes are finely balanced, the ingredients are exceptional, from local roe deer to Breton sole. They are served on illuminated ""display window"" tables, with decorative and edible items exhibited under their glass tops. All to be enjoyed in a stylish dining area with high ceilings, parquet floors and artworks. Then there is the enjoyably well-coordinated and unflappable service – Christian Grünwald himself is also on hand to shed light on his creations.",2 Stars,"Car park,Garden or park,Terrace",0,48.3710103,"Augsburg, Germany",10.9126019,AUGUST,+4982135279,€€€€,https://guide.michelin.com/en/bayern/augsburg/restaurant/august495065,https://restaurantaugust.de/,2024-05-14 15:02:13.046676527+08:00
222,"Dollenberg 3, Bad Peterstal, 77740, Germany","Classic French, Seasonal Cuisine","It is not only nature lovers who are drawn to the idyllic Black Forest landscape, thanks to the scenically located and family-run Dollenberg hotel. This resort is also home to a fantastic fine dining restaurant. Head chef Martin Herrmann celebrates the classics while remaining open to modern innovations. He cooks up an eight-course set menu, which you can also trim down to a shorter version. The appealingly pared-back dishes are prepared using high-quality ingredients, and the sauces are a real highlight - for example, the great classic vin jaune sauce to accompany beautifully cooked, firm turbot with artichoke. Then there is high-quality tableware and magnificent views through the floor-to-ceiling windows, as well as the relaxed yet stylish service and knowledgeable wine recommendations. Sommelier Christophe Meyer proposes wines from his own ""CM Edition"" range.",2 Stars,"Car park,Garden or park,Great view,Interesting wine list,Wheelchair access",0,48.4574092,"Bad Peterstal, Germany",8.2507048,Le Pavillon,+497806780,€€€€,https://guide.michelin.com/en/baden-wurttemberg/bad-peterstal/restaurant/le-pavillon83378,https://www.dollenberg.de,2024-05-14 15:02:13.076222138+08:00
223,"Hauptstraße 69, Sulzburg, 79295, Germany",Classic French,"What is it that draws legions of visitors from near and far to this tranquil village in Markgräflerland? Douce Steiner and Udo Weiler's hotel-restaurant is housed in a picture-perfect building that dates back over 500 years. It boasts a charming, elegant dining area and friendly, attentive service. Large windows into the kitchen afford diners a glimpse of the chefs as they prepare classic French fare. The set menu includes, for example, premium matured venison, cooked to perfection and served with spruce shoots in green pepper leaf and a blueberry-enriched jus. Just one of many elegant and finely balanced options that showcase the excellent quality of the ingredients and a sure feminine touch. A few classic dishes can also be incorporated into the set menu. Tip: Leave some room for the wonderful selection of small treats to go with your espresso. The idyllic courtyard is a lovely spot in which to enjoy an aperitif or digestif. Should you wish to extend your stay, very tasteful guestrooms are available.",2 Stars,Interesting wine list,0,47.8404612,"Sulzburg, Germany",7.7088806,Hirschen,+4976348208,€€€€,https://guide.michelin.com/en/baden-wurttemberg/sulzburg/restaurant/hirschen78032,https://www.douce-steiner.de/de_home.html,2024-05-14 15:02:13.10634175+08:00
224,"Prälat-Subtil-Ring 22, Saarlouis, 66740, Germany","Creative, Modern French","The restaurant in the tasteful boutique hotel LA MAISON comes up trumps with modern, creative cuisine. You can choose from a fixed menu comprising seven courses, a vegetarian version of which is also available. The dishes are sophisticated and build on the classics with a range of Japanese influences – complete with judicious contrasts in flavour. As for the interior, the high-ceilinged space - by the way, a former courtroom - with its modern elegant interior feels stylish and thoroughly luxurious. The friendly and professional service does the rest – sommelier Robert Jankowski also deserves a mention. Wonderful terrace.",2 Stars,"Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",0,49.3172819,"Saarlouis, Germany",6.7552911,LOUIS restaurant,+49683189440440,€€€€,https://guide.michelin.com/en/saarland/saarlouis/restaurant/louis-restaurant,https://lamaison-hotel.de/,2024-05-14 15:02:13.135812461+08:00
225,"Dienerstraße 14, Munich, 80331, Germany","Creative, Modern Cuisine","Dallmayr is a name that has always been synonymous with good taste and quality, and you will experience this firsthand at Alois. Head through the bar to a staircase that leads you up to the first floor of the iconic delicatessen. This is a chic, elegant setting in which to savour Rosina Ostler's classic cuisine with a contemporary twist. The menu comprises an array of cleverly conceived and logically composed dishes. A skilful interplay of acidic notes, for example, is on display in the sea buckthorn and carrot sorbet with a hint of orange and ginger. The kitchen also successfully experiments with different temperatures, without ever losing sight of the ingredient. At lunchtime, there is a pared-down version of the set menu. Seek out Julien Morlat for judicious recommendations from a wine list that leaves nothing to be desired, especially when it comes to Old World wines. The charming service team is supported by the chefs, who talk diners through their dishes, making for a refreshingly relaxed atmosphere.",2 Stars,"Air conditioning,Interesting wine list",0,48.1383054,"Munich, Germany",11.5771585,Alois - Dallmayr Fine Dining,+49892135100,€€€€,https://guide.michelin.com/en/bayern/mnchen/restaurant/alois-dallmayr-fine-dining,https://www.dallmayr.com/de/delikatessenhaus/restaurant/,2024-05-14 15:02:13.18425748+08:00
226,"11 rue Treilhard, Paris, 75008, France","Modern Cuisine, Creative","Martino Ruggieri, formerly Yannick Alléno's brilliant right-hand man at Pavillon Ledoyen and 2019 winner of the Bocuse d'Or Italy, has emblazoned the elegant and intimate-looking façade of his restaurant with a name that suggests diners are being welcomed into his own home. He proposes two set menus as well as an appealing selection of à la carte dishes – a rarity these days! Steering clear of culinary theatrics, his subtle, refined food gets right down to business: exceptional produce for maximum flavour; well-balanced, occasionally bold combinations (such as spinach with oysters and caviar) and remarkable sauces (eg hare jus façon royale with foie gras and sea urchin). Very attentive and friendly service.",2 Stars,,0,48.8770274,"Paris, France",2.3141338,Maison Ruggieri,+33145610946,€€€€,https://guide.michelin.com/en/ile-de-france/paris/restaurant/maison-ruggieri,http://www.maisonruggieri.fr,2024-05-14 15:02:13.215420792+08:00
227,"28 rue de l'Église, Courchevel 1850, Courchevel, 73120, France",Creative,"In an exclusive setting comprising just four tables, Sylvestre Wahid serves only around 15 lucky guests per sitting. This tailor-made culinary interlude is built around the chef's signature dishes, which he reinterprets at this ski resort location according to his inspiration – think Roscoff crab or a lemon and seaweed dessert. In an open kitchen where he is assisted by his trusted team, the chef displays a marvellous sense of daring, masterfully pairing lobster and crab with ingredients typical of Pakistani cuisine – spices, chilli and lemon acar pickles, lentil dahl etc. Magnificent produce, premium ingredients, delicate sauces, expert seasonings, impeccable technical skill and, above all, a dash of emotion – the generous tasting menu showcases it all.",2 Stars,,0,45.4144213,"Courchevel, France",6.6349308,Sylvestre Wahid - Les Grandes Alpes,+33479000000,€€€€,https://guide.michelin.com/en/auvergne-rhone-alpes/courchevel/restaurant/sylvestre-wahid-les-grandes-alpes,https://restaurantsylvestre.com,2024-05-14 15:02:13.246641104+08:00
228,"Les Mas Les Eydins, 2420 chemin du Four, Bonnieux, 84480, France",Modern Cuisine,"In a pretty farmhouse in the Luberon, Christophe Bacquié has at last opened his own restaurant, where he is writing a new culinary chapter in this peaceful, bucolic setting, surrounded by vineyards, olive groves and lavender fields. With his wife Alexandra and a small, charming and committed team, all sharing his passion for the South of France and its produce and wines, he serves up a single set menu with a strong Mediterranean identity. With flavour as his watchword, he prepares the finest ingredients with no frills; some of his signature dishes, such as his modern aioli or his take on a calisson ice cream, also make a comeback. The ideal place to share a wonderful culinary moment.",2 Stars,"Car park,Garden or park,Interesting wine list,Terrace",0,43.8511871,"Bonnieux, France",5.3018513,La Table des Amis by Christophe Bacquié,+33633638124,€€€€,https://guide.michelin.com/en/provence-alpes-cote-dazur/bonnieux/restaurant/la-table-des-amis-by-christophe-bacquie,http://www.leseydins.com,2024-05-14 15:02:13.276694416+08:00
229,"Chemin de la Quessine, Ramatuelle, 83350, France",Modern Cuisine,"This unabashedly exclusive, luxury hotel, which blends seamlessly into its natural surroundings, is the HQ of talented Éric Canino, a chef influenced by his long and fruitful collaboration with Michel Guérard. Inspired by the master of healthy cuisine, Éric composes his own Provençal score, with fruit and vegetables, fish and seafood (plus some poultry), enhanced with aromatic herbs and olive oil. His culinary scope is extraordinary, ranging as it does from a modern use of citrus fruits to a text-book perfect rendition of sauces and reductions that add character and depth to each dish. His red mullet poached in seawater (one of the chef’s favourite cooking methods) is paired with crushed tomatoes and citrus fruits and escorted by a truly superlative reduction of fish heads – all of which are emblematic of the staggering talent of this virtuoso chef.",2 Stars,"Air conditioning,Car park,Garden or park,Great view,Terrace,Valet parking,Wheelchair access",0,43.1923476,"Ramatuelle, France",6.6481676,La Voile - La Réserve Ramatuelle,+33494449444,€€€€,https://guide.michelin.com/en/provence-alpes-cote-dazur/ramatuelle/restaurant/la-voile,https://www.lareserve-ramatuelle.com/,2024-05-14 15:02:13.310282229+08:00
230,"Hôtel Métropole Monte-Carlo, 4 avenue de la Madone, Monaco, 98000, France","Modern Cuisine, Mediterranean Cuisine","The Métropole Monte Carlo Hotel, an iconic Belle Epoque extravaganza (1886), has been entirely revamped by Jacques Garcia, including the luxurious restaurant that sports the graphic palette so dear to the interior designer (bronze, ivory, warm yellow and gold). At the helm, virtuoso chef Christophe Cussac (former disciple of Joël Robuchon who ran the two-star restaurant before it closed for works) brilliantly navigates between a pure-bred Gallic culinary line-up and more modern recipes, all of which with the Mediterranean as baseline. Examples of the chef’s consummate skill include two sweet juicy langoustine tails, green beans and a Maltaise sauce. His high-flying, meticulous cuisine, depicted by spot on seasoning, cooking and plating, gives rise to dishes that are the quintessence of harmony and balance. Special mention for the incredible bread and dessert trolleys.",2 Stars,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access",0,43.7405056,"Monaco, France",7.4275615,Les Ambassadeurs by Christophe Cussac,+37793151510,€€€€,https://guide.michelin.com/en/monaco-region/monaco/restaurant/les-ambassadeurs-by-christophe-cussac,http://www.metropole.com/fr/,2024-05-14 15:02:13.342768041+08:00
231,"8 avenue Dutuit, Paris, 75008, France","Japanese, Creative","A Japanese sushi master, outstanding quality ingredients (ikejime fish from the Atlantic) and the creative touch of Yannick Alléno… an enticing prospect. The pared-back restaurant room features work by contemporary artists – the installation made up of thousands of wooden chopsticks is by Japanese artist Tadashi Kawamata and the ceramic walls were designed by the American William Coggin. Add to this the tip-top service typical of a high-calibre establishment, a sumptuous wine list full of sought-after sakes and 12 seats at the pale wood counter, where you are right in the middle of the action. Sensational!",2 Stars,"Air conditioning,Counter dining,Interesting wine list,Notable sake list,Valet parking,Wheelchair access",0,48.8662069,"Paris, France",2.3164988,L'Abysse au Pavillon Ledoyen,+33153051030,€€€€,https://guide.michelin.com/en/ile-de-france/paris/restaurant/l-abysse-au-pavillon-ledoyen,https://www.yannick-alleno.com/fr/,2024-05-14 15:02:13.372851053+08:00
232,"Port de Gravette, La Plaine-sur-Mer, 44770, France",Creative,"On the south bank of the Loire estuary, this imposing contemporary building overlooks the small port of Gravette. Talented chef Mathieu Guibert, a local lad from the Retz region and a farmer’s son, has forged solid ties, founded on respect, with producers from the region who are as passionate about what they do as he is. It is no surprise that seafood plays a star role here. Depending on the catch of the day, the menu might feature lightly cooked prawns, pommes soufflées (‘puffed potatoes’) and an infusion of green cardamon; risotto of haddock, langoustine carpaccio and parmesan emulsion; stuffed monkfish, mushrooms and celery with a beef and lobster jus… Slick, cheerful service by Claire Bâcle. What’s not to like?",2 Stars,"Car park,Garden or park,Great view,Interesting wine list,Wheelchair access",0,47.1547317,"La Plaine-sur-Mer, France",-2.2134222,Anne de Bretagne,+33240215472,€€€€,https://guide.michelin.com/en/pays-de-la-loire/la-plaine-sur-mer/restaurant/anne-de-bretagne,http://www.annedebretagne.com,2024-05-14 15:02:13.401126864+08:00
233,"31 avenue Franklin-D.-Roosevelt, Paris, 75008, France",Creative,"Christophe Pelé has taken over this sumptuous 1884 private mansion with characteristic enthusiasm and ability. It is located near the Champs-Élysées, a district the chef knows well, having worked at Ledoyen, Lasserre, Pierre Gagnaire, and Le Bristol. He has certainly found his feet in the kitchen. A true artist when it comes to combining produce from land and sea, he serves up highly personal cuisine with bold and distinct flavours – it never fails to deliver on what it promises. The ""surprise"" tasting menu, with its concept of ""satellite"" additions to the main dish, works well. The wine list is enough to make your head spin (ask to visit the beautiful vaulted cellar that houses the grands crus). A memorable experience.",2 Stars,"Air conditioning,Interesting wine list,Wheelchair access",0,48.8673498,"Paris, France",2.3098732,Le Clarence,+33182821010,€€€€,https://guide.michelin.com/en/ile-de-france/paris/restaurant/le-clarence,https://www.le-clarence.paris/la-table/,2024-05-14 15:02:13.430872475+08:00
234,"32 avenue Matignon, Paris, 75008, France",Modern Cuisine,"Stéphanie Le Quellec has professed her aim to ""deconsecrate haute cuisine"" via her set menus comprising different numbers of courses or ""acts"". The dishes may appear simple but every last detail has been carefully considered so that the bold flavours come through loud and clear. Happily, some of her signature dishes are reprised here, such as caviar, French toast and Pompadour apple. Tuck in to pastry chef Pierre Chirac's top-notch desserts – he creates ""cooked"" desserts with distinct tasting notes, like his dual-origin Tahiti vanilla in a crème brûlée and Madagascar vanilla in an ice cream. There is a fine choice of wines by the glass served from magnums and even jeroboams. It all comes together thanks to a well-coordinated team, from the kitchen to the front-of-house staff, who provide attentive and friendly service. At lunchtime, a tempting menu based on seasonal ingredients is served in the bistro.",2 Stars,"Air conditioning,Interesting wine list,Wheelchair access",0,48.8720257,"Paris, France",2.3143813,La Scène,+33142650561,€€€€,https://guide.michelin.com/en/ile-de-france/paris/restaurant/la-scene,https://www.la-scene.paris/,2024-05-14 15:02:13.466678689+08:00
235,"Rond-point de la Liberté - 68 avenue du Général-Leclerc, Narbonne, 11100, France","Creative, Modern Cuisine","The place is named after Abbé St Crescent, who in the Middle Ages opened his doors to pilgrims on the Camino de Santiago. The arcades and bare stones may be a throwback to the distant past, but today the decor is ultra-modern, with finely crafted black and white polished concrete floors and sculptural one-piece seats. Lionel Giraud, son of a restaurant owner, is a strong advocate of locally sourced produce. An inventive chef, he honours ingredients from the most noble (Mediterranean red tuna) to the most modest (green beans) and everything in between, such as an authentic Corbières buffalo mozzarella. He is also a proponent of ikejime, the Japanese method of killing fish that maintains the quality of the meat and is argued to be more humane.",2 Stars,"Air conditioning,Car park,Interesting wine list,Wheelchair access",0,43.1743172,"Narbonne, France",2.9918502,La Table Lionel Giraud,+33468413737,€€€€,https://guide.michelin.com/en/occitanie/narbonne/restaurant/la-table-saint-crescent,https://maison.saintcrescent.com/,2024-05-14 15:02:13.4941818+08:00
236,"7 rue de la Plage, Plomodiern, 29550, France",Creative,"This former blacksmith's workshop was transformed into a farmhouse inn by the chef's grandmother. Back then it catered to workers and locals, who came for simple, invigorating fare – soup, vol-au-vents, leg of lamb. Under the impetus of Olivier Bellin, who returned to his roots in 1998, the family inn has morphed into a sleek, stylish venue as its inventive, versatile chef has come into his own, brandishing an increasingly strong culinary personality. He works with an extraordinary network of hand-picked small-scale producers in Finistère whose work and produce are naturally highlighted. His dishes marry surf and turf ingredients with disconcerting poise: pomme soufflée (‘puffed potatoes) stuffed with oyster jus; langoustine and pig's trotter; blue lobster and asparagus and Kari Gosse…",2 Stars,"Garden or park,Interesting wine list,Wheelchair access",0,48.1804523,"Plomodiern, France",-4.2351146,L'Auberge des Glazicks,+33298815232,€€€€,https://guide.michelin.com/en/bretagne/plomodiern/restaurant/l-auberge-des-glazicks,https://www.aubergedesglazick.com,2024-05-14 15:02:13.52155371+08:00
237,"25 rue Gubernatis, Nice, 06000, France",Creative,"The Tourteaux brothers, Gaël and Mickaël, are inseparable. Not only did they attend the same hotel school in Nice (and sit exams in the same room) and both train at the Negresco during Alain Llorca's time there, but they also share the same motivation to run their own place, delivering good, honest, tasty fare. The result of this fraternal alliance is Flaveur, a project into which they ploughed all their energy to the point of receiving a Michelin star in 2011, and a second one in 2018.How might the ""Tourteaux touch"" be summed up? A certain kind of confidence, boldness and measured risk-taking. For example, when it comes to local ingredients and spices from afar, it's not either/or, it's both! A scorpion fish from Nice comes up against a fish broth enhanced with vadouvan, a heavily aromatic blend of Indian spices... They often go out on a limb, but the risk always pays off. Fine and masterful cuisine with character from start to finish. Bravo!",2 Stars,"Air conditioning,Interesting wine list,Wheelchair access",0,43.7014072,"Nice, France",7.2718302,Flaveur,+33493625395,€€€€,https://guide.michelin.com/en/provence-alpes-cote-dazur/nice/restaurant/flaveur,https://www.restaurant-flaveur.com/,2024-05-14 15:02:13.551211422+08:00
238,"19 avenue Kléber, Paris, 75116, France",Creative,"This is the ""contemporary French fine dining"" restaurant at The Peninsula, a luxury hotel located near the Arc de Triomphe. It is named after the plane in which Nungesser and Coli attempted the first North Atlantic crossing in 1927, and a life-size replica of the plane is affixed to the top of the hotel, as if poised to take to the skies before your very eyes. A fine tribute to the two aviation pioneers, as well as to the sky over Paris! Perched above the rooftops and encased in glass, the restaurant feels like it is in flight over the capital, while the terrace offers a fantastic view of the Eiffel Tower and the Sacré Cœur. A perfect setting in which to sample the fine cuisine of chef David Bizet, which hits the nail on the head in all respects: cooking, jus and sauces, visuals. As for the desserts, pastry chef Anne Coruble treats our taste buds to the fruits of her talents. A great success.",2 Stars,"Air conditioning,Great view,Valet parking,Wheelchair access",0,48.8707602,"Paris, France",2.2933134,L'Oiseau Blanc,+33158126730,€€€€,https://guide.michelin.com/en/ile-de-france/paris/restaurant/l-oiseau-blanc,https://www.peninsula.com/fr/paris/hotel-fine-dining/french-rooftop-loiseau-blanc,2024-05-14 15:02:13.581400533+08:00
239,"Quai de la Fontaine, Nîmes, 30900, France",Modern Cuisine,"Duende! Come and see how the arts of bullfighting and flamenco dancing have set fire to the imagination of Pierre Gagnaire. The fine dining establishment of the Hotel Imperator has its own separate entrance, in line with the chef’s independent spirit. Premium ingredients, proven technical expertise, spontaneity and originality. The master chef has entrusted the keys of his house to his protégé, Nicolas Fontaine, and to Masaki Nagao, who seem to know their mentor and his rebellious spirit inside out. The tasting menu pays a subtle tribute to the finest produce from the Gard and the Mediterranean region (Baron des Cévennes pork, vegetables from small market gardeners, fish from the Mediterranean) in subtle, delicate dishes. The superb wine list of over 1,000 references demonstrates a clear penchant for regional vintages. Charming welcome paired with swish, highly professional and elegant service.",2 Stars,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access",0,43.8388191,"Nîmes, France",4.3527079,Duende,+33466219434,€€€€,https://guide.michelin.com/en/occitanie/nimes/restaurant/duende,http://www.maison-albar-hotels-l-imperator.com,2024-05-14 15:02:13.610725544+08:00
240,"Le Meurice, 228 rue de Rivoli, Paris, 75001, France",Creative,"Take an iconic luxury hotel opposite the Jardin des Tuileries and an incredibly gifted chef, Alain Ducasse, then add a sprinkling of luxury à la Versailles (white ceiling adorned with gilding, crystal chandeliers) and – voilà! – you get Le Meurice. This place has not failed to catch the imagination of wealthy foreign patrons, who come to soak up that Parisian je-ne-sais-quoi. The Ducasse brand is cultivated by executive chef Amaury Bouhours: the tasting menus featuring dishes served in small portions are both a tribute to French tradition and a showcase of the chef's creativity. High-profile pastry chef Cédric Grolet creates desserts, images of which do the rounds on social networks.",2 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Valet parking",0,48.86525,"Paris, France",2.3278399,Restaurant Le Meurice Alain Ducasse,+33144581055,€€€€,https://guide.michelin.com/en/ile-de-france/paris/restaurant/le-meurice-alain-ducasse,https://www.alainducasse-meurice.com,2024-05-14 15:02:13.65011236+08:00
241,"19 rue de la Grenouillère, La Madelaine-sous-Montreuil, 62170, France",Creative,"Few chefs show such a strong culinary personality as Alexandre Gauthier in La Madelaine-sous-Montreuil (near the northern tip of France). The story unfolds in a space with two tiered metal rooftops (designed by architect Patrick Bouchain) and views onto the verdant surroundings and the kitchens. This is the laboratory in which the chef cooks up ""contemporary cuisine with French roots, liberated from its certainties and preconceptions"". Like an alchemist, he teases out flavours in on-point dishes, each a vignette of creativity in which the ingredients sing the praises of the seasons. Artistic and experimental cuisine, to be savoured in this old Picardy farmhouse imbued with a luxury that remains close to nature.",2 Stars,"Car park,Garden or park,Interesting wine list,Wheelchair access",1,50.4710226,"La Madelaine-sous-Montreuil, France",1.7544175,La Grenouillère,+33321060722,€€€€,https://guide.michelin.com/en/hauts-de-france/la-madelaine-sous-montreuil/restaurant/la-grenouillere,https://www.lagrenouillere.fr/,2024-05-14 15:02:13.67736267+08:00
242,"Lieu-dit Peyraguey, Bommes, 33210, France",Modern Cuisine,"Château Lafaurie-Peyraguey is the quintessence of French art de vivre. The ceiling of the lavish dining room is adorned in 120 gilded Lalique crystal leaves and the conservatory commands a fine view of the vineyards. Chef Jérôme Schilling, who boasts an immaculate CV (including Guy Lassausaie, Joël Robuchon, Thierry Marx and Best Craftsman of France 2023), devises menus around the rich flavours of Sauternes produce and its world-famous wine. Scallops are paired with vine shoots, farm-raised pigeon with wine sediment and apples and caramel with the estate’s 2003 vintage… The food is served in magnificent crystalware by Lalique and Bone China tableware, raising table arts to a whole new level. Intelligent, precise cuisine which aims to exalt the distinctive identity of Sauternes, which naturally enjoys a star position on the extensive wine list.",2 Stars,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",0,44.5493811,"Bommes, France",-0.3374123,Lalique,+33524228011,€€€€,https://guide.michelin.com/en/nouvelle-aquitaine/bommes/restaurant/lalique,https://www.lafauriepeyragueylalique.com/art-de-la-table/le-restaurant/,2024-05-14 15:02:13.705572781+08:00
243,"Le Relais Bernard Loiseau, 2 avenue Bernard-Loiseau, Saulieu, 21210, France",Modern Cuisine,"This famous institution of the Morvan region, which has seen so many generations of chefs and lovers of fine food pass through its doors since the days of Alexandre Dumaine and then Bernard Loiseau, has embarked on a new chapter. After over 40 years of loyal service, Patrick Bertron has passed the baton to his right-hand man Louis-Philippe Vigilant. There is no doubt that the restaurant will retain the culinary signature of authenticity that sealed its reputation. As an alternative to the chef's new creations, nostalgic guests can travel back in time with some of Bernard Loiseau’s great classics, such as frog's legs with garlic purée and parsley juice, or pan-fried pike-perch in red wine sauce.",2 Stars,"Air conditioning,Garden or park,Interesting wine list,Wheelchair access",0,47.2797873,"Saulieu, France",4.2321852,La Côte d'Or,+33380905353,€€€€,https://guide.michelin.com/en/bourgogne-franche-comte/saulieu/restaurant/la-cote-d-or,https://www.bernard-loiseau.com/,2024-05-14 15:02:13.732839892+08:00
244,"6 place Godinot, Reims, 51100, France",Creative,"Here in the heart of Reims, there is definitely something interesting afoot. This small restaurant has a delightfully pared-back and contemporary interior with bay windows looking out onto a charming Japanese garden. The setting is in perfect harmony with the cuisine of Kazuyuki Tanaka, a Japanese chef and former second-in-command to Régis Marcon. He crafts elegant and creative dishes that are rife with different flavours and influences. Each one surprises in terms of the quality of the ingredients, technical mastery and aesthetics. Aromatic herbs, vegetables, plants and condiments are savvily incorporated. Fine wine list, including 250 champagnes.",2 Stars,"Air conditioning,Interesting wine list,Wheelchair access",0,49.2528638,"Reims, France",4.0375804,Racine,+33326351695,€€€€,https://guide.michelin.com/en/grand-est/reims/restaurant/racine,https://www.racine.re/,2024-05-14 15:02:13.760911202+08:00
245,"280 allée du Jeune-Bayard, Uriage-les-Bains, 38410, France","Creative, Modern Cuisine","Christophe Aribert is thriving in his restaurant in a fine 19C house built against the hillside in Uriage Park. A nature lover, he has made eco-responsibility the foundation of his establishment: waste management, pellet heating system, organic cotton fabrics... Every aspect has been considered in terms of its impact on the environment. The chef's passion for herbs and roots from the surrounding mountains is more pronounced than ever; these sit alongside the fruit, vegetables and flowers from the kitchen garden in the dishes. His cuisine is also an ode to freshwater fish. Finally, let's not forget the comfortable guestrooms on offer – ideal should you wish to stay a little longer.",2 Stars,"Car park,Interesting wine list,Valet parking,Wheelchair access",1,45.1417394,"Uriage-les-Bains, France",5.8315479,Maison Aribert,+33458174830,€€€€,https://guide.michelin.com/en/auvergne-rhone-alpes/uriage-les-bains/restaurant/maison-aribert,http://www.maisonaribert.com,2024-05-14 15:02:13.809711921+08:00
246,"6 rue de la Gare, Obernai, 67210, France",Modern Cuisine,"Chef Nicolas Stamm-Corby strikes the perfect balance between celebrating the classics and a touch of inventiveness that hits the spot every time. Whatever the season, he regales us with artfully presented dishes, in which premium produce takes the limelight. In winter, the ballotine of squab and foie gras, cabbage stuffed with ""fil d'or"" choucroute and pigeon jus with truffles sings a heartfelt ode to Alsace! Gifted young pastry chef Benjamin Mornay demonstrates his skills with a delicious baba au rhum, with crème chiboust, Tahitian vanilla ice-cream and a tasting of “ron diplomatico” that lingers with us still, as does the almost indecent trolley of miniature delights: fruit tarts, kougelhopf, cherry financiers and lavender honey madeleines…",2 Stars,"Air conditioning,Interesting wine list,Wheelchair access",0,48.4620365,"Obernai, France",7.488355,La Fourchette des Ducs,+33388483338,€€€€,https://guide.michelin.com/en/grand-est/obernai/restaurant/la-fourchette-des-ducs,http://www.lafourchettedesducs.com/fr/,2024-05-14 15:02:13.838738632+08:00
247,"2 rue Xavier-Tronc, Garons, 30128, France",Modern Cuisine,"The website sets the tone with its disclaimer that ""dishes can vary according to the availability of fresh ingredients and the inspirations of the chef"". You get the picture! Between Nîmes and Arles, in grounds planted with hundred-year-old cedars, Michel Kayser does what he does best: cooking from the heart, elevating ingredients, putting his technical skills to good use in a bid to stir the emotions of visitors to his restaurant.Simply put, there is no other chef in the area who celebrates the South of France with such precision and aplomb. Tarbouriech oysters and shellfish in a cardamom jelly, or tielle de Sète (octopus pie) with lobster and crab knuckles, Mediterranean squid and gambero rosso – a veritable procession of Mediterranean ingredients, from both land and sea combined, and a real treat for adventurous taste buds. This chef has a sure touch.",2 Stars,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access",0,43.7679586,"Garons, France",4.4229251,Michel Kayser - Restaurant Alexandre,+33466700899,€€€€,https://guide.michelin.com/en/occitanie/garons/restaurant/alexandre,https://www.michelkayser.com/fr/,2024-05-14 15:02:13.866071443+08:00
248,"19 descente de la Halle-aux-Poissons, Toulouse, 31000, France",Modern Cuisine,"What a ball of energy this Pierre Lambinon is! In this restaurant just a stone's throw from the Pont Neuf, he is making waves with his cooking. The meal begins with a flurry of amuse-bouches (a foretaste of the flavours that will suffuse the meal). The chef is at his most inspired when it comes to deftly preparing dishes based on herbs from the garden, fish and seafood and fine seasonal vegetables – heady combinations of seafood, grilled notes, and the bitter overtones of vegetables. For example, line-caught hake from Saint-Jean-de-Luz and Pyrenean trout gravelax, fava beans and wild garlic in a tonic pesto and citrus juice with concentrated honey. It's original, but he pulls it off! The superb space is predominantly white, with eye-catching paintings by contemporary artists on the walls. This place certainly has style.",2 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus",0,43.599313,"Toulouse, France",1.4408583,Py-r,+33561255152,€€€€,https://guide.michelin.com/en/occitanie/toulouse/restaurant/py-r,http://www.py-r.com,2024-05-14 15:02:13.894464654+08:00
249,"4 rue d'Assas, Paris, 75006, France",Modern Cuisine,"The stylish interior, oozing understated glamour, provides the perfect foil to food embodied by the “special something” that depicts the cooking of Hélène Darroze, descended from a family of cooks. Namely, the ability to scour her homeland of southwest France for ingredients that nurture her culinary inspiration, paired with an unmistakable flair for artistic plating: terrine of Landes foie gras, blue lobster in tandoori spices (a signature dish), armagnac-flavoured baba. Her rigour, insatiable curiosity and game-changing mixture of talent and intuition hit the spot every time. A stellar success.",2 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus",0,48.8499883,"Paris, France",2.3279216,Marsan par Hélène Darroze,+33142220011,€€€€,https://guide.michelin.com/en/ile-de-france/paris/restaurant/marsan-par-helene-darroze,https://www.marsanhelenedarroze.com/,2024-05-14 15:02:13.924577365+08:00
250,"Tour Eiffel - Avenue Gustave-Eiffel, Paris, 75007, France",Modern Cuisine,"Frédéric Anton presides over the fortunes of this emblematic restaurant on the second floor of the Eiffel Tower, accessible by a private lift. The magic of this location 125m up from ground level instantly bewitches diners, who are further captivated by the high-flying cuisine. Every day, Kévin Garcia's teams pull out all the stops to elevate blue-ribbon produce and deliver delicate, perfectly judged dishes boasting flavour combinations that are always on point. For example, a sublime soufflé of scallops with a Dieppoise sauce and Oscietra caviar, or grenobloise-style caramelised calf sweetbread, perfectly executed with no unnecessary frills. Germain Decreton's desserts are in keeping with the lofty standards. When booking, ask for one of the tables near the windows, as the view over Paris through the tower's iron fretwork is nothing short of spectacular. An impeccable welcome and very committed service.",2 Stars,"Air conditioning,Great view,Interesting wine list,Valet parking,Wheelchair access",0,48.858232,"Paris, France",2.2945324,Le Jules Verne,+33172761661,€€€€,https://guide.michelin.com/en/ile-de-france/paris/restaurant/le-jules-verne,https://www.restaurants-toureiffel.com/fr/restaurant-jules-verne.html,2024-05-14 15:02:13.959678279+08:00
251,"29 rue Surcouf, Paris, 75007, France",Creative,"David Toutain, who made a name for himself at a series of renowned establishments (Arpège, Agapé Substance), has brought a melting pot of culinary trends to this quiet street in a neighbourhood of government buildings. In a modern, loft-style space, he serves contemporary flavours in the form of an ambitious cuisine d'auteur: a light touch, a penchant for vegetables, and a refined aesthetic sensibility. You can sense the fire in the chef's belly and the wisdom that comes with that age when an inner balance allows one to get to grips with (and channel!) one's creativity.",2 Stars,"Air conditioning,Interesting wine list",1,48.8602663,"Paris, France",2.3097038,David Toutain,+33145501110,€€€€,https://guide.michelin.com/en/ile-de-france/paris/restaurant/david-toutain,https://www.davidtoutain.com/,2024-05-14 15:02:13.991302091+08:00
252,"57 avenue Victor-Capoul, Pujaudran, 32600, France",Creative,"Once a coaching stop on the Camino de Santiago, this typical Gers building resounds with the lilting accents of the South-West of France! Chef William Candelon is keeping the identity of this institution alive and well, as he continues to delve into the treasures of this region's terroir to conjure up a delicious and indulgent culinary offering. Serving up dishes such as roasted scallops, broth and fresh truffles, or supreme of whole-roasted duck, black walnut sauce and duck leg pie, he has no difficulty drawing us into his culinary world.",2 Stars,"Air conditioning,Interesting wine list,Terrace,Wheelchair access",0,43.5907291,"Pujaudran, France",1.149996,Le Puits Saint Jacques,+33562074111,€€€€,https://guide.michelin.com/en/occitanie/pujaudran/restaurant/le-puits-st-jacques,http://www.lepuitssaintjacques.fr,2024-05-14 15:02:14.018192101+08:00
253,"2 rue de Collonges-au-Mont-d'Or, Illhaeusern, 68970, France",Classic Cuisine,"The Auberge de l'Ill is much more than just a restaurant. It embodies the Alsatian inn in all its glory – an inviting and friendly place, untouched by the passage of time, where every customer is welcomed like a member of the family… It is an institution in the region, but also renowned throughout France and beyond! Since it was established in 1882 (between Sélestat and Riquewihr), the restaurant has made a name for itself thanks to its matelote with riesling and dishes based on local game. Marc Haeberlin, grandson of the founders, now serves the classical repertoire (foie gras terrine served by the spoonful, frog’s leg mousseline, salmon soufflé) alongside more modern creations. The legend lives on.",2 Stars,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Restaurant offering vegetarian menus",0,48.1844003,"Illhaeusern, France",7.433043,Auberge de l'Ill,+33389718900,€€€€,https://guide.michelin.com/en/grand-est/illhaeusern/restaurant/auberge-de-l-ill,https://www.auberge-de-l-ill.com/fr/,2024-05-14 15:02:14.044963712+08:00
254,"9-13 rue du Général-de-Gaulle, Kaysersberg, 68240, France",Creative,"Ah, Kaysersberg! This small village on the Alsace wine route comes into view between two valleys – you can't miss the iconic red façade of Hotel Le Chambard, which houses La Table d'Olivier Nasti, Meilleur Ouvrier de France 2007. The chef's objective is to showcase the terroir and restore tradition in a series of creative, visually arresting, even playful dishes. To this end, no ingredients are off limits: game, morels from the Vosges, foie gras, eels from the Rhine, truffles and even Arctic char. He has created a personal menu that takes the seasons into account and pays particular attention to sauces and decoctions. As for the wine, talented and enthusiastic sommelier Jean-Baptiste Klein is a mine of information. The Chambard's guestrooms are decorated in a chic, refined style, and let's not forget the gorgeous spa.",2 Stars,"Air conditioning,Interesting wine list,Wheelchair access",0,48.1386233,"Kaysersberg, France",7.265581,La Table d'Olivier Nasti,+33389471017,€€€€,https://guide.michelin.com/en/grand-est/kaysersberg/restaurant/la-table-d-olivier-nasti,https://www.lechambard.fr/fr/,2024-05-14 15:02:14.069940721+08:00
255,"3 allée du Champ-de-Mars, Colmar, 68000, France",Creative,"Schillinger is a name that resonates particularly strongly in Alsace. First there was Jean, then there was his son Jean-Yves, who, after a period on the New York City restaurant scene (Destinée, Olica), returned home in 2002. Here in this restaurant bordering the Champ-de-Mars Park, he is full of bright ideas. His cuisine embraces one tradition after another with disconcerting ease – Alsace, the United States, Brittany and Japan. Confident in his strengths, he deploys a no-holds-barred approach – as in, for example, his Breton lobster cooked in a Cona coffee maker and served with the claw in a spring roll and fresh herb agnolotti, or a medley of green apple textures flanked by a seafood lemon and caviar sorbet..., not to mention the trolley laden with exquisite bite-sized desserts. A unique experience and exceptional flavours.",2 Stars,"Air conditioning,Interesting wine list,Terrace,Wheelchair access",0,48.0755636,"Colmar, France",7.3533263,JY'S,+33389215360,€€€€,https://guide.michelin.com/en/grand-est/colmar/restaurant/jy-s,https://www.jean-yves-schillinger.com/,2024-05-14 15:02:14.093671231+08:00
256,"Le Couffour, Chaudes-Aigues, 15110, France",Creative,"Imagine a contemporary vessel built out of stone, iron and glass set in a medieval fortress with a 360° view of the countryside. Serge, whose warm personality and talent were legendary, and Marie-Aude Vieira turned this out-of-the-ordinary venue into an establishment whose reputation extends far beyond the borders of Auvergne. Serge has bequeathed his substantial culinary heritage to Marie-Aude and her staff, all of whom are committed to upholding Serge’s enthusiastic and sensitive approach to cuisine and to continuing to enhance the outstanding produce of Auvergne.",2 Stars,"Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",1,44.8442761,"Chaudes-Aigues, France",3.0019613,Serge Vieira,+33471207385,€€€€,https://guide.michelin.com/en/auvergne-rhone-alpes/chaudes-aigues/restaurant/serge-vieira,https://www.sergevieira.com/,2024-05-14 15:02:14.11776234+08:00
257,"InterContinental Bordeaux - Le Grand Hôtel, 2-5 place de la Comédie, Bordeaux, 33000, France",Modern Cuisine,"British chef Gordon Ramsay (born in Scotland) is a true culinary talent who has already been awarded three Michelin stars in England. He signs off on Le Pressoir d'Argent's menu who breathes a touch of modernity into the classic cuisine. It all comes together to enhance that French art de vivre – the opulent and refined decor and ultra competent service, the celebration of the finest ingredients from the abundant Bordeaux and Aquitaine region (foie gras, truffles, caviar, fish), the superb cheese trolley… and the solid silver Christofle lobster press that is moved from table to table. The competence of the three sommeliers is remarkable, as they advise you on the 1 000-bottle selection, two thirds of which are from Bordeaux, naturally!",2 Stars,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access",0,44.8424463,"Bordeaux, France",-0.5747973,Le Pressoir d'Argent - Gordon Ramsay,+33557304444,€€€€,https://guide.michelin.com/en/nouvelle-aquitaine/bordeaux/restaurant/le-pressoir-d-argent-gordon-ramsay,https://bordeaux.intercontinental.com/le-pressoir-dargent-gordon-ramsay/,2024-05-14 15:02:14.149282152+08:00
258,"1098 route de Lillers, Busnes, 62350, France",Modern Cuisine,"Since going back to his roots in the region of his birth, Christophe Dufossé has been flourishing. This pretty château set in verdant grounds now has a light-filled contemporary extension. The chef champions organic, self-sufficient and sustainable surf and turf cooking centred on vegetables and produce from the region – and not only its fish. Every dish is delicately prepared – which does not mean it is not generous – and enhanced by intensely flavoured, classic sauces. A standout dish would be the Boulogne scallops with endives and black truffle, a remarkably harmonious composition. Lastly, let us take time to acknowledge the bread and the sweets, including the extraordinary and enticing dessert trolley.",2 Stars,"Air conditioning,Car park,Garden or park,Interesting wine list,Wheelchair access",1,50.5819943,"Busnes, France",2.507246,Château de Beaulieu - Christophe Dufossé,+33321688888,€€€€,https://guide.michelin.com/en/hauts-de-france/busnes/restaurant/meurin,https://www.lechateaudebeaulieu.com,2024-05-14 15:02:14.181637464+08:00
259,"7 rue d'Aguesseau, Paris, 75008, France",Creative,"Welcome to Jean-François Piège's ""laboratory of great cuisine"", a tiny dining area beneath a sculptural ceiling made up of panes of glass that catch and reflect the light. The chef gives full expression to the scope and breadth of his experience and know-how, executing timeless signature cuisine that finds its source in historical cookbooks of French gastronomy (the chef is said to own one of the finest cookery libraries of Paris). There is no carte but a tasting menu that tours the regions of France and revolves around Piège’s ""mijotés modernes"". This consummate chef demonstrates his creative talent and ability to provoke culinary emotion and taste without falling foul of the temptation to needlessly showcase his skills … He thus surprises us with a dish that is the epitome of simplicity, such as his succulent langoustine, seared on a Parisian paving stone and flanked by delicate seaweed and a buckwheat sabayon.",2 Stars,"Air conditioning,Interesting wine list,Wheelchair access",0,48.8701983,"Paris, France",2.3193146,Le Grand Restaurant - Jean-François Piège,+33153050000,€€€€,https://guide.michelin.com/en/ile-de-france/paris/restaurant/le-grand-restaurant-jean-francois-piege,http://jeanfrancoispiege.com/le-grand-restaurant,2024-05-14 15:02:14.205640974+08:00
260,"14 faubourg de Paris, Joigny, 89300, France",Modern Cuisine,"This edifice on the banks of the Yonne is truly superlative! Founded by Marie Lorain in 1945, the establishment rose to fame in the hands of her son, Michel, and then her modest, dedicated grandson, Jean-Michel. The latter has passed the baton to his nephew, Alexandre Bondoux. Regulars can rest assured that the establishment’s signature dishes remain (lobster stew; calf sweetbread in ginger), now flanked by culinary flashes of inspiration (free-range squab cooked in pink grapefruit; lightly smoked fillet of pollock in white wine sauce). A symphony of flavours, high-flying craftsmanship and spot-on seasoning in an exquisite gourmet repertory, underscored by slick attentive service.",2 Stars,"Air conditioning,Car park,Garden or park,Interesting wine list,Wheelchair access",1,47.9833796,"Joigny, France",3.3853151,La Côte Saint-Jacques,+33386620970,€€€€,https://guide.michelin.com/en/bourgogne-franche-comte/joigny/restaurant/la-cote-saint-jacques,https://www.cotesaintjacques.com/,2024-05-14 15:02:14.22214728+08:00
261,"11 quai de Conti, Paris, 75006, France",Modern Cuisine,"In the exceptional setting of the Hôtel de la Monnaie, Guy Savoy is continuing the story he began a few decades ago – back when, as a young boy, he would peek into the pans in the kitchen of his family's restaurant, La Buvette de l'Esplanade, in Bourgoin-Jallieu. Here, he has taken things to another level, with six dining rooms adorned with contemporary paintings and sculptures (many lent by François Pinault) and with old-fashioned windows overlooking the Seine. The splendour of the backdrop in no way distracts the chef from his mission, which is to pay tribute to French cuisine every day. It is a joy to rediscover his emblematic artichoke soup with truffle, to be relished with a brioche spread with truffle butter.",2 Stars,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access",0,48.8566248,"Paris, France",2.3391955,Guy Savoy,+33143804061,€€€€,https://guide.michelin.com/en/ile-de-france/paris/restaurant/guy-savoy,https://www.guysavoy.com/,2024-05-14 15:02:14.240830087+08:00
262,"Four Seasons George V, 31 avenue George-V, Paris, 75008, France",Modern Cuisine,"In this charming glass-paned extension in the courtyard of the George V hotel, the menu is the work of chef Alan Taudon, a talented disciple of Christian Le Squer. His cooking, which is unabashedly healthy, with a focus on vegetables, dairy produce and seafood, has voluntarily eschewed meat. The ingredients are superb, the cooking is precise, as is the balance struck between the flavours, and the food is knockout (the potato, Comté cheese and truffle pie is addictive!). As for the sauces, they are remarkably light, subtly combining iodine and vegetable notes (sometimes with smoky, spicy or peppery undertones); they manage to bring an element of surprise to each dish, while maintaining a leitmotif that creates structure. There's never a dull moment, and the elegant, discreet service plays the supporting role perfectly.",2 Stars,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access",0,48.8687851,"Paris, France",2.3008263,L'Orangerie,+33149527224,€€€€,https://guide.michelin.com/en/ile-de-france/paris/restaurant/l-orangerie505878,https://www.fourseasons.com/fr/paris/dining/restaurants/l-orangerie/,2024-05-14 15:02:14.264851697+08:00
263,"3 rue de Prague, Paris, 75012, France",Modern Cuisine,"Bruno Verjus's credo is to select the finest ingredients and cook them with humility and the utmost respect. This remarkable character was previously an entrepreneur, blogger and food critic. Behind the counter (where you sit on bar stools) that demarcates the open kitchen, he waxes lyrical about his suppliers and his desire to take a back seat to the artisans who produce what he then cooks – on that note, when it comes to either the recipes or the ingredients, the chef considers himself to be a ""middle man"". Everything is made to order, with garnishes and sauces designed with just one thing in mind: to elevate produce without distorting it. Let yourself be transported by the wide-ranging set menu (poetically named ""Colour of the Day"") and prepared daily according to what's available: half-cooked lobster from the Île d'Yeu, white asparagus from Alsace, wild salmon from the Adour and olive oil sabayon, milk-fed veal sweetbreads and a full-bodied lobster jus... Exceptional premium ingredients.",2 Stars,"Interesting wine list,Restaurant offering vegetarian menus",1,48.8486151,"Paris, France",2.3759654,Table - Bruno Verjus,+33143431226,€€€€,https://guide.michelin.com/en/ile-de-france/paris/restaurant/table-bruno-verjus,http://www.table.paris,2024-05-14 15:02:14.294208508+08:00
264,"303 route du Port, Talloires-Montmin, 74290, France",Creative,"The Auberge du Père Bise is more full of life than ever in the capable hands of Jean Sulpice and Magali, his wife! An avid sportsman, the chef serves fine cuisine that is also healthy and light. Herbs, flowers and wild plants bring contrasts and colours to his creative and incisive dishes, which are a delicious roll call of fish from the lake. The wine list includes a separate booklet entirely dedicated to the wines located within the limits of the former duchy of Savoy. This poetic experience unfolds in an elegant contemporary dining space that opens out onto the terrace and takes in the silvery shores of Lake Annecy, the cleanest lake in Europe. An exceptional foil for this slick and bold gastronomy.",2 Stars,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Terrace,Valet parking,Wheelchair access",1,45.8393308,"Talloires-Montmin, France",6.210543,Jean Sulpice,+33450607201,€€€€,https://guide.michelin.com/en/auvergne-rhone-alpes/talloires-montmin/restaurant/jean-sulpice,https://www.perebise.com/,2024-05-14 15:02:14.328974521+08:00
265,"Chemin de Smith-Haut-Lafitte, Martillac, 33650, France",Modern Cuisine,"Only a few kilometres from Bordeaux, this place is a true corner of paradise nestled in the vineyards. It has been given a completely new look, in harmony with its natural surroundings. Nicolas Masse is the chef behind La Grand'Vigne, the hotel's fine dining restaurant. He is squarely focused on one goal: to showcase the Aquitaine terroir (and its vegetable cornucopia) and wines, especially those of Pessac Léognan. The white wine brings out the pearliness of the line-caught hake cooked with courgette flowers, drenched in a fish stock with white wine infused with nasturtium; the red wine beautifully accompanies the Pyrenean suckling lamb cooked rare and garnished with small Médoc chanterelles and a bugne (fritter) stuffed with confit shoulder.",2 Stars,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access",0,44.7310086,"Martillac, France",-0.5571095,La Grand'Vigne - Les Sources de Caudalie,+33557838383,€€€€,https://guide.michelin.com/en/nouvelle-aquitaine/martillac/restaurant/la-grand-vigne,https://www.sources-caudalie.com/,2024-05-14 15:02:14.365685535+08:00
266,"Route de la Baraque, Clermont-Ferrand, 63000, France",Creative,"""The Auvergne I want to present to you is the one we harvest every morning in our mountains, meadows and forests."" The proclamations of Xavier Beaudiment, who comes from the region, are no empty words. Le Pré is the epitome of simplicity – the chef's recipes use pork, eggs or peas, which may not be ingredients that make your mouth water, but he lovingly crafts them to draw out their flavour. Let yourself be swept along by this instinctive cuisine that is moulded into poetic-sounding set menus that pay homage to his terroir. His dishes also involve the 200 plants and wild herbs that grow in the shelter of the volcanoes. A superb wine list accompanies you on this culinary adventure.",2 Stars,"Air conditioning,Car park,Interesting wine list,Wheelchair access",0,45.7886787,"Clermont-Ferrand, France",3.0519431,Le Pré - Xavier Beaudiment,+33473192500,€€€€,https://guide.michelin.com/en/auvergne-rhone-alpes/clermont-ferrand/restaurant/le-pre-xavier-beaudiment,https://www.restaurant-lepre.com/,2024-05-14 15:02:14.383584342+08:00
267,"Route de l'Aubrac, Laguiole, 12210, France",Creative,"""My family, friendship, Aubrac and cooking"" are, in Sébastien Bras's own words, the four cornerstones of his life. Faithful to his father's heritage, but armed with a sensibility all of his own, the chef draws ingredients (flowers, herbs, vegetables) from his natural surroundings and his own gardens, before showcasing them on the plate. The flavours come thick and fast; the emotion often sneaks up on you, and you can almost hear the earth sing as you tuck into certain dishes. If you would like to stay over, lovely guestrooms with bay windows looking out onto the Aveyron countryside await you. From one generation to the next, Le Suquet continues on its exceptional and appealing path...",2 Stars,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",0,44.6807175,"Laguiole, France",2.8938527,Bras,+33565511820,€€€€,https://guide.michelin.com/en/occitanie/laguiole/restaurant/bras,http://www.bras.fr/fr/,2024-05-14 15:02:14.399706449+08:00
268,"1983 route de Talloires, Col de la Forclaz, Talloires-Montmin, 74210, France","Creative, Mediterranean Cuisine","Forclaz Pass (1 147m) is not just a paradise for paragliders, but also for fine food lovers, thanks to this restaurant, which has been refurbished and extended without losing its snug Alpine appeal. Chef Florian Favario adds an increasingly creative spin to cuisine based on the best of local produce (eg lamb and piglets, home-grown vegetables, seasonal fruit). He masterfully combines wildflowers, plants and herbs, such as thyme, sage, oregano, agastache, hyssop, mint flower etc. The resulting feast of extraordinary scents elevates dishes that are already at the apex of culinary technique and know-how. These detailed dishes, presented in walnut tableware designed by the chef himself, are brought out of the kitchen by a crack team led by an attentive Sandrine, the chef's wife. A drink before dinner on the terrace is the perfect opportunity to take in the view of the mountain pastures.",2 Stars,"Car park,Great view,Interesting wine list",1,45.8072811,"Talloires-Montmin, France",6.2486842,L'Auberge de Montmin,+33450638540,€€€€,https://guide.michelin.com/en/auvergne-rhone-alpes/talloires-montmin/restaurant/l-auberge-de-montmin,http://www.aubergedemontmin.com,2024-05-14 15:02:14.416263855+08:00
269,"15 rue Lamennais, Paris, 75008, France",Classic Cuisine,"A legendary establishment if ever there was, Le Taillevent, which belongs to the Gardinier family that also owns Les Crayères in Reims, is the epitome of French classicism. This genuine institution, once the private mansion of the Duke of Morny (19C), is depicted by a hushed and intimate interior, dripping in special occasion indulgence. Dishes include scallops, butternut, grapefruit and almonds, ""Taillevent tradition"" scampi black pudding or sole melba in herbs, cauliflower and caviar. The desserts are heavenly, especially the crêpes Suzette, flambéed first with Grand Marnier and then with Cognac – a classic. Finally, we must extol the superb wine list that reads like a compendium of vintage tipples…",2 Stars,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access",0,48.874195,"Paris, France",2.3024829,Le Taillevent,+33144951501,€€€€,https://guide.michelin.com/en/ile-de-france/paris/restaurant/le-taillevent,http://www.letaillevent.com/,2024-05-14 15:02:14.435326162+08:00
270,"7 rue d'Eschbach, Laubach, 67580, France",Modern Cuisine,"This traditional Alsace house near Haguenau is a remarkable new construction built out of old materials so as to seamlessly blend in with its rural setting overlooking the hills and orchards. It is the haunt of Christelle and Cédric Deckert. Using high-quality ingredients, the chef concocts his own intriguing take on classical, yet never boring recipes, enhanced by subtle and skilfully prepared jus and sauces. The brilliant sommelier Joël Brendel is a treasure trove of insightful tips.",2 Stars,"Air conditioning,Car park,Interesting wine list,Wheelchair access",0,48.8798622,"Laubach, France",7.7223664,La Merise,+33388900261,€€€€,https://guide.michelin.com/en/grand-est/laubach/restaurant/la-merise,https://www.lamerise.alsace/,2024-05-14 15:02:14.45570887+08:00
271,"110 Galerie de Valois, Paris, 75001, France","Creative, Modern Cuisine","This elegant restaurant boasts an idyllic setting in the gardens of the Palais Royal, a stone's throw from the Ministry for Culture. Greek chef Philip Chronopoulos officiates, after working at Joël Robuchon's Atelier (its Étoile location) and with Alain Passard. Using superb ingredients, he cooks up creative and striking cuisine, designing invigorating and remarkably mature recipes: fine mezze as an amuse-bouche, green bean salad with caviar and Isigny cream; or the fig, vanilla and elderflower millefeuille – a simply remarkable dessert. In summer, the terrace under the arcades offers you a setting of a standard to match your meal. ""Royal"" is indeed the word.",2 Stars,"Air conditioning,Terrace,Valet parking,Wheelchair access",0,48.8658943,"Paris, France",2.3391432,Palais Royal Restaurant,+33140200027,€€€€,https://guide.michelin.com/en/ile-de-france/paris/restaurant/restaurant-du-palais-royal,https://palaisroyalrestaurant.com/,2024-05-14 15:02:14.479550379+08:00
272,"1400 route de Marétel, Jongieux, 73170, France","Creative, Modern Cuisine","Michaël Arnoult, who was sous-chef to Emmanuel Renaut, has transformed this place overlooking the hilly vineyards and the Rhone Valley into a veritable corner of paradise. His modus operandi: using fresh ingredients and respecting those who cultivated them. Choosing local producers, getting to know them and collaborating with them is a matter of priority. Game, green asparagus, suckling lamb, trout or Arctic char... you get a sense of his exacting standards in the dishes. If we had to pick a representative dish, it might be the superbly fresh crayfish tartar, enhanced by its subtle carcass jus, coriander flowers and sweet marigold: pure excellence! The refined interior reflects the chef's cuisine and looks out onto the valley. There are six comfortable guestrooms a few kilometres from the restaurant. More than ever, Les Morainières is worth the detour.",2 Stars,"Air conditioning,Car park,Great view,Restaurant offering vegetarian menus,Wheelchair access",0,45.7449451,"Jongieux, France",5.7982975,Les Morainières,+33479440939,€€€€,https://guide.michelin.com/en/auvergne-rhone-alpes/jongieux/restaurant/les-morainieres,https://www.les-morainieres.com/fr/,2024-05-14 15:02:14.50746479+08:00
273,"Chemin de Martorez, Saint-Rémy, 71100, France","Creative, Modern Cuisine","Welcome to this tranquil 19C watermill, by a millstream. It is flanked by a cottage garden, whose sole purpose is to supply the restaurant’s kitchen. After growing up in the Charolais countryside, chef Cédric Burtin did stints in Lyon restaurants operated by world-class chefs of the ilk of Paul Bocuse and Pierre Orsi. Today, his own restaurant enjoys a fine reputation in the region amongst the locals and a clientele from further afield. This subtle chef’s inventive hallmark and his flair for allowing fresh ingredients to shout their name, thanks to virtuoso technique and mouth-watering plating, are second to none.",2 Stars,"Air conditioning,Car park,Interesting wine list,Wheelchair access",0,46.7567708,"Saint-Rémy, France",4.8200267,L'Amaryllis,+33385481298,€€€€,https://guide.michelin.com/en/bourgogne-franche-comte/saint-rmy/restaurant/l-amaryllis1896,https://www.lamaryllis.com/,2024-05-14 15:02:14.535528601+08:00
274,"18 rue Bellevue, Wingen-sur-Moder, 67290, France","Creative, Modern Cuisine","René Lalique was the most prominent jeweller of the turn of the 20C and the Art nouveau movement. His legacy lives on in Wingen-sur-Moder with a museum, a luxury hotel... and the hundred-year-old Villa René Lalique. At the helm of the latter is Paul Stradner, a chef influenced by stints in Austria and Germany. Emulsion of potatoes and truffles (one of the establishment’s signature dishes); goose liver terrine, lemon crème and button mushrooms; seabass, cabernet sauce, shellfish and celery: the epitome of delicate, intelligent, creative food, down to the desserts by Nicolas Multon. This pastry chef, who wanted to study fine art, now conjures up sweet-toothed masterpieces. The wine cellar is quite simply out of this world…",2 Stars,"Air conditioning,Car park,Garden or park,Interesting wine list,Wheelchair access",0,48.9185,"Wingen-sur-Moder, France",7.365027,Villa René Lalique,+33388719898,€€€€,https://guide.michelin.com/en/grand-est/wingen-sur-moder/restaurant/villa-rene-lalique,http://www.villarenelalique.com,2024-05-14 15:02:14.563970212+08:00
275,"Le K2 Palace, 238 rue des Clarines, Courchevel 1850, Courchevel, 73120, France",Creative,"Gifted pastry chef Sébastien Vauxion takes you on a sweet-toothed escapade, the likes of which you won't have experienced before! His creations, based on fruit and vegetables (combined with dairy produce, chocolate and coffee), are genuinely mind blowing and infinitely tantalising. Take, for example, the potato flanked by Buddha’s hand and parsley, or celeriac with black truffle and mildly spicy citrus fruit pickles. And while the overall effect is undeniably sweet, rest assured, the coherence of each course is fully in keeping with traditional culinary codes thus ensuring that the palate remains fresh and eager for more. One leaves thrilled by the sheer originality and unabashed modernity of this culinary adventure.",2 Stars,"Great view,Valet parking,Wheelchair access",0,45.4122032,"Courchevel, France",6.638871,Le Sarkara,+33479400880,€€€€,https://guide.michelin.com/en/auvergne-rhone-alpes/courchevel/restaurant/sarkara,https://www.lek2palace.com/fr/deguster/le-sarkara.html,2024-05-14 15:02:14.592075623+08:00
276,"Hameau de Saint-Marcel, Saint-Martin-de-Belleville, 73440, France","Creative, Regional Cuisine","Father René and son Maxime shine the spotlight on their mountain terroir as they lovingly craft each ingredient, while seeking inspired new ways of preparing regional delicacies. Cheese, fish from the lake as well as herbs and berries that René picks daily are at the core of their “intelligent”, legible cuisine. An entirely family affair, mum, daughter, daughter- and son-in-law all play a role too, waiting on tables or in the back office. Finally, should you wish to spend the night, book yourself into the chalet next-door and snuggle up in the exquisitely chic alpine-styled rooms and suites.",2 Stars,"Car park,Great view,Interesting wine list",0,45.3690463,"Saint-Martin-de-Belleville, France",6.5133065,René et Maxime Meilleur,+33479089677,€€€€,https://guide.michelin.com/en/auvergne-rhone-alpes/saint-martin-de-belleville/restaurant/rene-et-maxime-meilleur,https://www.la-bouitte.com/fr/,2024-05-14 15:02:14.619041633+08:00
277,"64 boulevard Henry-Vasnier, Reims, 51100, France",Modern Cuisine,"In this mansion standing in superb grounds that used to belong to Louise Pommery, what could you expect but a memorable meal? Following in Philippe Mille's footsteps, Christophe Moret is poised to deploy his talents to bring to life this establishment characterised by classicism and elegance. Be sure to delve into the astounding champagne list, which boasts almost 900 carefully selected labels, designed to complement the food perfectly. Last but not least, for the full experience, why not book one of the superb guestrooms or suites?",2 Stars,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Valet parking",0,49.2410909,"Reims, France",4.0517461,Le Parc Les Crayères,+33326249000,€€€€,https://guide.michelin.com/en/grand-est/reims/restaurant/le-parc-les-crayeres,http://www.lescrayeres.com,2024-05-14 15:02:14.648261844+08:00
278,"1 avenue Louis-Gaume, Pyla-sur-Mer, 33115, France",Modern Cuisine,"In this 1930s Basque hotel nestled in a pine forest and redesigned by Philippe Starck, Le Skiff Club restaurant is a veritable haven with its cosy little dining area decorated in the style of a yacht club. Stéphane Carrade is a talented and skilled captain, cooking up delightful ""progressive terroir"" cuisine, in a superb celebration of the Aquitaine region of southwest France. This is a chef who combines generosity and finesse in dishes such as courgette flower stuffed with duxelles and spider crab, green crab soup with pain d'épice, and blue lobster grilled over wood from Bordeaux wine barriques, aubergine with chanterelles and bone marrow, Ha(a)ïtza sauce. Finally, Alexandre Blay's desserts keep all the promises this restaurant makes: his work with chocolate – cf. his confit of barbecued prunes and Biscarrosse black garlic with port, warm ganache and ice cream with hints of liquorice – combines finesse and originality.",2 Stars,"Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access",1,44.606014,"Pyla-sur-Mer, France",-1.20669,Le Skiff Club,+33556220606,€€€€,https://guide.michelin.com/en/nouvelle-aquitaine/pyla-sur-mer/restaurant/le-skiff-club,http://www.haaitza.com,2024-05-14 15:02:14.680405957+08:00
279,"40 avenue Princesse-Grace, Monaco, 98000, France",Creative,"After moving from Martinique to Monaco and from Alsace to Belgium, Marcel Ravin, who exhibits a distinct culinary personality, signs off on creative cuisine that transports us to the West Indies. With flawless technical prowess (superb sauces), he recounts his personal history, including his happy youth spent in Martinique. He references the dishes cooked by his grandmother (calalou, blaff, ""next day's bread""), which he reinterprets with panache, incorporating the fine ingredients of these parts: poultry and veal from Piedmont, fish from the Mediterranean, vegetables and aromatic herbs from the kitchen garden. An appealing cuisine bursting with West Indian flavours, nicely rounded off by the fruity and spicy creations of pastry chef Floriane Grand. Sit back and enjoy this culinary experience in the lavish setting of the Monte Carlo Bay Hotel and Resort, on the edge of the Larvotto Peninsula, with a superb terrace opening out onto the sea.",2 Stars,"Car park,Terrace,Valet parking,Wheelchair access",0,43.7488966,"Monaco, France",7.4379746,Blue Bay Marcel Ravin,+37798060360,€€€€,https://guide.michelin.com/en/monaco-region/monaco/restaurant/le-blue-bay,https://www.montecarlosbm.com/fr/restaurant-monaco/le-blue-bay,2024-05-14 15:02:14.711256969+08:00
280,"33 rue Malesherbes, Lyon, 69006, France",Creative,"One cannot help but be impressed by the trajectory of Takao Takano's career. Originally from Yamanashi Prefecture, Japan, he quickly dropped his law studies to devote himself body and soul to his real passion: cooking. Since 2013, he has been plying his trade in this elegant, pared-back restaurant located in the 6th district of Lyon. It has been a hit with diners since day one thanks to original, deftly crafted dishes, which delight and surprise at the same time. They certainly fulfil the chef’s pledge to himself: ""Keep it simple – keep it good"". Let's linger for a moment over the quickly seared Breton langoustine, melt-in-the-mouth turnip greens and smoked eel or Bresse squab paired with green asparagus, guanciale and Vaucluse truffle... Intelligently devised recipes and deliciously balanced flavours: that's Takao Takano down to a T.",2 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",0,45.7704797,"Lyon, France",4.842588,Takao Takano,+33482314339,€€€€,https://guide.michelin.com/en/auvergne-rhone-alpes/lyon/restaurant/takao-takano,https://www.takaotakano.com/,2024-05-14 15:02:14.74121718+08:00
281,"5 place du Clocher, Saint-Emilion, 33330, France",Creative,"Yannick Alléno supervises this local institution that used to be a convent, whose nuns offered protection to pilgrims and travellers. This chef from the Paris region has recruited a trusted team, who turn out finely tuned dishes that lean towards the terroir of France's South-West, albeit still with the sauces and reductions that are his trademark and his signature. Don't miss the spectacular and delicious ""pigeon soufflé et rôti au feu de l'enfer"". Needless to say, the dishes are accompanied by the superb wines of Saint-Émilion, making for a memorable experience.",2 Stars,"Air conditioning,Car park,Interesting wine list,Wheelchair access",0,44.8934495,"Saint-Emilion, France",-0.1566263,La Table de Pavie,+33557550755,€€€€,https://guide.michelin.com/en/nouvelle-aquitaine/saint-milion/restaurant/la-table-de-pavie,http://www.hoteldepavie.com,2024-05-14 15:02:14.770993992+08:00
282,"1 impasse du Vieux-Bourg, Saint-Grégoire, 35760, France",Modern Cuisine,"A vibrant, indulgent homage to the Brittany he knows and loves! Thriving in his native region, Ronan Kervarrec eschews trends in a bid to tell his personal and professional story through food. The culinary tale he conjures up here features buckwheat, buttermilk, fish, shellfish, butter, seaweed, gavotte (a thin, crispy pancake), chouchen (a local form of mead) and sablé breton. In tribute to his father, who was a saucier at the George V, the chef expertly executes a range of jus and sauces, which vary from intense to subtly flavoured. Floor to ceiling windows give onto a terrace overlooking the pretty garden. Very professional welcome and service from the chef's wife and her team. Guestrooms for overnight stays and a small delicatessen where you can purchase gourmet souvenirs.",2 Stars,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access",0,48.1533015,"Saint-Grégoire, France",-1.6805561,Maison Ronan Kervarrec,+33299687935,€€€€,https://guide.michelin.com/en/bretagne/saint-grgoire/restaurant/le-saison,http://www.le-saison.com/fr,2024-05-14 15:02:14.799454103+08:00
283,"40 quai de la Plage, Collonges-au-Mont-d'Or, 69660, France",Classic Cuisine,"No nickname can sum up the impact of the ""pope of gastronomy"", Paul Bocuse. This outstanding chef, as talented in the kitchen as in business, was and remains a hero and a model for many master chefs today. Bocuse was responsible for bringing the kitchen teams and their chefs out of their anonymity and into the spotlight and was probably the world’s first celebrity chef. Since his passing, the high-flying team of his namesake establishment (two Meilleur Ouvrier de France chefs and a pastry chef who is a world champion of iced desserts) upholds his legacy: crayfish tail gratin; VGE truffle soup, seabass in a puff pastry crust, Bresse poultry “en vessie”; and a wickedly decadent dessert trolley. The story is by no means over.",2 Stars,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access",0,45.8156437,"Collonges-au-Mont-d'Or, France",4.8475623,Paul Bocuse,+33472429090,€€€€,https://guide.michelin.com/en/auvergne-rhone-alpes/collonges-au-mont-d-or/restaurant/paul-bocuse,http://www.bocuse.fr,2024-05-14 15:02:14.829415114+08:00
284,"Rue du Barri, Èze, 06360, France",Creative,"What strikes the visitor most on arriving at the Château de la Chèvre d'Or is its exceptional location that affords a truly jaw-dropping view. Perched high up on the flank of a rocky hillside in a medieval village, it commands drop-dead views of the Riviera hinterland to the rear and of the sparkling Mediterranean Sea to the fore. The food is more than equal to this superlative setting. Drawing on delicious produce sourced in the area (fish, meat, vegetables, olive oil and herbs), the culinary score is a festival of harmonious, precise flavours.",2 Stars,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Valet parking",0,43.727378,"Èze, France",7.3620885,La Chèvre d'Or,+33492106661,€€€€,https://guide.michelin.com/en/provence-alpes-cote-dazur/ze/restaurant/la-chevre-d-or,https://www.chevredor.com/,2024-05-14 15:02:14.859554726+08:00
285,"24 avenue de Maremne, Magescq, 40140, France",Classic Cuisine,"The Coussau family are champions of classicism. Chef, Jean, and his niece, Clémentine, conjure up heart-warming food that pays tribute to the splendid produce of les Landes: foie gras, poultry, Chalosse beef, salmon from the Adour River and fish from Capbreton. A closeknit network of local suppliers enable them to rustle up signature dishes that the regulars come here in droves to sample: scrambled eggs with black truffles, warm duck foie gras with raisins and sole with cèpes. In autumn, you may sample roast woodpigeon or hare à la royale, without forgetting a superbly airy and creamy Grand Marnier soufflé, filled with a refreshing sorbet of bloody orange. Fine French dining at its best in a knockout location between the Atlantic Ocean and pine forests.",2 Stars,"Air conditioning,Car park,Garden or park,Interesting wine list",0,43.7787343,"Magescq, France",-1.2179647,Relais de la Poste,+33558477025,€€€€,https://guide.michelin.com/en/nouvelle-aquitaine/magescq/restaurant/relais-de-la-poste11709,https://www.relaisposte.com,2024-05-14 15:02:14.906373644+08:00
286,"12 rue Royale, Lyon, 69001, France",Classic Cuisine,"Eugénie Brazier (1895-1977), an exceptional chef who inspired an entire branch of French cuisine, obtained three stars in two different establishments. It is in her Lyon restaurant, on rue Royale, that Mathieu Viannay gives his take on the Brazier ""legend"". In a magnificent hybrid decor, 1930s stained glass windows and mouldings are blended with Saarinen Tulip chairs (a bold design move!) and the chef pays a vibrant tribute to the iconic dishes once served on the premises (Bresse chicken with truffles, crispy pike bread, a stunning Grand Marnier soufflé), infusing them with his talent and novel ideas. Be sure to try the lunch menu, which represents the best value for money. When it comes to dessert, pastry chef Rodolphe Tronc, who has worked for Pierre Gagnaire among others, takes no prisoners with his remarkable technique and his eye for detail, especially when it comes to his delightfully old-fashioned Norwegian omelette.",2 Stars,"Air conditioning,Interesting wine list,Valet parking",0,45.7714309,"Lyon, France",4.8372034,Mère Brazier,+33478231720,€€€€,https://guide.michelin.com/en/auvergne-rhone-alpes/lyon/restaurant/mere-brazier,http://www.lamerebrazier.fr,2024-05-14 15:02:14.932743054+08:00
287,"Plage de la Concurrence, La Rochelle, 17000, France","Seafood, Modern Cuisine","On the Plage de la Concurrence, the sign on the front of the restaurant leaves you in no doubt as to what to expect: ""Christopher Coutanceau, cook and fisherman"". Fishing is a passion that has long been passed down through the family – his grandfather, then his father Richard, were devotees of seafood ingredients. Christopher takes it one step further: in addition to being an experienced fisherman, he is an advocate for sustainable fishing and a campaigner against waste. His cuisine is true to his convictions – a bouquet of marine scents, an ode to the ocean. Premium fish and seafood, such as turbot, sole and sea urchins, are prepared with the same tenderness and imagination as modest young mackerel and sardines, which the chef elevates with the same devotion.",2 Stars,"Air conditioning,Car park,Great view,Interesting wine list,Wheelchair access",1,46.1553629,"La Rochelle, France",-1.1599181,Christopher Coutanceau,+33546414819,€€€€,https://guide.michelin.com/en/nouvelle-aquitaine/la-rochelle/restaurant/christopher-coutanceau,http://www.christophercoutanceau.com/fr/,2024-05-14 15:02:14.957739164+08:00
288,"20 rue Rennequin, Paris, 75017, France",Classic Cuisine,"Chef Nicolas Beaumann enthusiastically perpetuates the tradition of delicious food that has always been synonymous with this emblematic establishment. His menu features a combination of ""Rostang classics"" and more personal dishes. Diners can still enjoy the oven-baked pike-perch quenelle, but also lobster glazed on the barbecue, or pressed duckling prepared in time-honoured tradition in the restaurant room with a silver press. The decor, at once luxurious and unusual, works its magic on newcomers and regulars alike: Art Nouveau Room, Lalique Room, Chef's Room with a window into the kitchen, artwork collection.",2 Stars,"Air conditioning,Interesting wine list,Valet parking",0,48.881407,"Paris, France",2.2985363,Maison Rostang,+33147634077,€€€€,https://guide.michelin.com/en/ile-de-france/paris/restaurant/maison-rostang,https://www.maisonrostang.com/,2024-05-14 15:02:14.988978776+08:00
289,"173 rue Cuvier, Lyon, 69006, France","Creative, Modern Cuisine","It was in the kitchens of Paul Bocuse and Régis Marcon, among others, that Christophe Roure learned the ropes. He holds three professional qualifications (in cookery, charcuterie and pastry-making, no less!) and was named Meilleur Ouvrier de France in 2007. Based in Lyon since 2014, he showcases his qualities as a chef day in, day out: subtle inventiveness, precision in his marriages of flavours, and of course an impeccable choice of ingredients. For example, his shellfish and miller mushroom ragoût is a marvel of balance and finesse, in which the lemongrass-scented hollandaise sauce teases out the seafood flavours and undergrowth notes of the mushroom. To be savoured with all of one's senses.",2 Stars,"Air conditioning,Interesting wine list,Wheelchair access",0,45.767953,"Lyon, France",4.8564194,Le Neuvième Art,+33472741274,€€€€,https://guide.michelin.com/en/auvergne-rhone-alpes/lyon/restaurant/le-neuvieme-art,http://www.leneuviemeart.com,2024-05-14 15:02:15.015630286+08:00
290,"Hostellerie du Chapeau Rouge, 5 rue Michelet, Dijon, 21000, France","Creative, Modern Cuisine","This 19C former coaching inn bang in the heart of historic Dijon is the HQ of one of Burgundy’s most talented chefs. A local lad and son of restaurateurs, William Frachot, who is something of a globetrotter (England, Quebec), devises stripped-back dishes in his own image: serious and applied, juggling international flavours and regional produce. He adds just the right dose of inventiveness and energy, illustrated by his new take on eggs meurette and his steadfast commitment to freshwater fish (perch, black bass, pike, zander) depicted by brook trout, zander and river fish soup. Meals are served in a distinctive interior featuring light wood cladding, grape vine motifs and mustard yellow swivel Shark chairs - each design choice is a nod to Burgundy's heritage. Inspired and accomplished cuisine peppered with influences from near and far.",2 Stars,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access",0,47.3212722,"Dijon, France",5.0356396,William Frachot,+33380508888,€€€€,https://guide.michelin.com/en/bourgogne-franche-comte/dijon/restaurant/william-frachot,https://www.chapeau-rouge.fr/fr/restaurant-gastronomique-dijon,2024-05-14 15:02:15.044293397+08:00
291,"10 route du Languedoc, Aumont-Aubrac, 48130, France","Creative, Modern Cuisine","To quote Cyril Attrazic: “I was in love with the Maison, even before I fell for cooking”. To explain, the Maison is the family hotel restaurant business founded by his grandmother in the heart of Aubrac, a high-altitude plateau that could be mistaken for the Mongolian Steppes. By virtue of farming traditions and the harsh climate, the restaurant doesn’t mess about with hospitality, albeit in a modern vein. The chef scrupulously applies the advice of his mentor, Michel Bras: only cook local ingredients (…) with an identity. He does just this, showcasing a giant cèpe picked in the next-door woods or the legendary Aubrac beef rich in the flavour of a thousand flowers, all of which is served in “his ecosystem”. It would be difficult to find anywhere better to taste and smell Lozère.",2 Stars,"Air conditioning,Car park,Interesting wine list,Wheelchair access",1,44.7169426,"Aumont-Aubrac, France",3.2877885,Cyril Attrazic,+33466428614,€€€€,https://guide.michelin.com/en/occitanie/aumont-aubrac/restaurant/cyril-attrazic,http://cyrilattrazic.fr,2024-05-14 15:02:15.070783007+08:00
292,"90 rue des Chenus, Courchevel 1850, Courchevel, 73120, France",Modern Cuisine,"Stéphane Buron, a well-established chef and Meilleur Ouvrier de France in 2004, faithfully perpetuates the heritage of this institution: premium ingredients prepared in time-honoured tradition, a repertoire full of finesse and welcome variations on the classics... fine work! Nowadays they serve a single set menu of five to nine courses that highlights the ingredients of the region, down to the trolley decked with fine mountain cheeses. As for the decor, the interior exudes a hushed elegance: carpeting, coffered ceiling, comfortable immaculate-white designer chairs, modern tables with smoked glass tops. On top of that, charming service and a great wine list.",2 Stars,"Great view,Interesting wine list,Valet parking,Wheelchair access",0,45.41616,"Courchevel, France",6.629984,Le Chabichou by Stéphane Buron,+33479080055,€€€€,https://guide.michelin.com/en/auvergne-rhone-alpes/courchevel/restaurant/le-chabichou-by-stephane-buron,https://www.chabichou-courchevel.com/,2024-05-14 15:02:15.10424892+08:00
293,"80 chemin des Anglais, au Sud de la Cité, Carcassonne, 11000, France","Modern Cuisine, Creative","The fortified Cité Médiévale is part of the time-honoured heritage of Carcassonne and its region… and the same could almost be said of Franck Putelat. In his place at the foot of the ramparts of the medieval town, this native of the Jura, who has made the Aude département his home, cooks the produce from his large (one hectare) vegetable garden, in line with his culinary concept of ""classic-fiction"". This translates into a clever rendering of the old gourmet hits, which the chef revisits according to what inspires him on that day. Three examples that have become iconic are his parmentier with sea fig, cassoulet with pigeon supreme and pigeon leg sausage, and bouillabaisse with duck foie gras. Appetising visuals, flavour and finesse, to be savoured in a lively atmosphere, in the company of a very diverse clientele. Pastry chef Alexis Pocinho crafts a particularly balanced selection of sweets. There are seven rooms available for overnight guests.",2 Stars,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access",0,43.2013363,"Carcassonne, France",2.3603104,La Table de Franck Putelat,+33468718080,€€€€,https://guide.michelin.com/en/occitanie/carcassonne/restaurant/la-table-de-franck-putelat,https://www.franckputelat.com/,2024-05-14 15:02:15.132537131+08:00
294,"26 quai Villebois-Mareuil, Blois, 41000, France","Modern Cuisine, Creative","Chef Christophe Hay is now installed in a grandiose 17C hospice on the banks of the Loire. The centuries-old stone edifice overlooks the river, from which the chef draws all his inspiration. Caroline Tissier, interior designer, was entrusted with recreating his universe in this splendid hotel, that also boasts a brasserie, a pastry shop and a spa. In a modern room decked in premium materials, the chef rolls out his creative fine dining skills and iconic dishes, which are remarkable not only for their lightness, but also flavour and texture. He is determined to highlight the best ingredients from the Loire Valley, fish (exclusively) from the Loire, caught by his “appointed” fisherman, veg from his own kitchen garden as well as from local market gardeners, meat from his Wagyu farm, Ossetra caviar from Sologne…",2 Stars,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access",1,47.5830038,"Blois, France",1.3375763,Christophe Hay - Fleur de Loire,+33246680181,€€€€,https://guide.michelin.com/en/centre-val-de-loire/blois/restaurant/christophe-hay-fleur-de-loire,http://www.fleurdeloire.com,2024-05-14 15:02:15.162204242+08:00
295,"Lieu-dit Le Buot, Saint-Méloir-des-Ondes, 35350, France","Seafood, Creative","Hugo Roellinger began his career as an officer in the Merchant Navy, before returning to dry land in France… and to cooking, a passion that he has nurtured since childhood. He trained with the crème de la crème of the chef world, patiently refining his art. Today his dishes are a testament to the forging of a true culinary personality. He is now at the helm of the family ship (a château magnificently perched over the Bay of Mont Saint Michel), where he demonstrates astounding conviction and a deep-rooted sense of modesty. In the dishes, home-grown aromatic herbs and vegetables as well as fish (and shellfish) caught in the Bay of Mont Saint Michel mingle with numerous spices from further afield, in the greatest Saint-Malo tradition. The emotion rises to a crescendo over the course of the meal, thanks to a bewitching interplay of flavours and masterful creativity.",2 Stars,"Car park,Garden or park,Great view,Interesting wine list",1,48.6430654,"Saint-Méloir-des-Ondes, France",-1.8711232,Le Coquillage,+33299896476,€€€€,https://guide.michelin.com/en/bretagne/saint-mloir-des-ondes/restaurant/le-coquillage,https://www.roellinger-bricourt.com,2024-05-14 15:02:15.190777153+08:00
296,"13 vieille route des Pensières, Veyrier-du-Lac, 74290, France",Creative,"Breton chef Yoann Conte discovered the meaning of brotherhood and the importance of food on the high seas. He champions the art of mixing unpolished, straightforward dishes with the exclusive world of fine dining. An extreme hiker in his spare time, his lakeside garden benefits from his herbalist know-how. His cooking is in his likeness: physical, down-to-earth, adventurous and wryly humorous. Supported by a highly motivated team and often to be found doing the rounds in the dining room, he creates menus that combine his farming roots, globetrotting career and Breton heritage, culminating in the “Ultimate Synthesis” menu! The food and wine pairings, intelligently chosen by the chef and his sommelier, are emblematic of the establishment’s sustainable ethos. Eleven lovely guestrooms overlooking the lake.",2 Stars,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Valet parking,Wheelchair access",1,45.8889235,"Veyrier-du-Lac, France",6.1721868,La Table de Yoann Conte,+33450099749,€€€€,https://guide.michelin.com/en/auvergne-rhone-alpes/veyrier-du-lac/restaurant/yoann-conte,https://www.yoann-conte.com/,2024-05-14 15:02:15.218289464+08:00
297,"Sur-les-Bois, 79 route de Thônes, Annecy, 74940, France",Creative,"Having come down to Annecy from Val d'Isère, Benoît Vidal has set up shop in this restaurant with a slick contemporary decor. The Catalan chef, who hails from Perpignan and has worked with Michel Trama and Michel Guérard, has created a light, poetic brand of cuisine that is rooted in the culinary traditions of Savoie, his adopted home. He brings a sense of precision and his own personal style to bear on the rigorously sourced ingredients, elevating them with sound technical skill and elaborate presentations. The strength of this chef may well lie in his pared-down, apparently simple creations: a crayfish starter cleverly combining a slightly bitter coffee and pine bud sabayon with a powerful, concentrated jus made from the crayfish heads; semi-smoked pigeon seasoned with citrus and hazelnut – an understated and elegant dish. Appealing vegetarian set menu (""Sentier à fleur d'eau"") and attractively priced lunch menu. There is also bistronomy-style fare at Côté Bistrot (lunchtime only).",2 Stars,"Air conditioning,Car park,Interesting wine list,Wheelchair access",0,45.9226978,"Annecy, France",6.171891,Maison Benoît Vidal,+33450887318,€€€€,https://guide.michelin.com/en/auvergne-rhone-alpes/annecy/restaurant/maison-benoit-vidal,https://www.maison-benoit-vidal.com,2024-05-14 15:02:15.247452075+08:00
298,"route de Palombaggia, Porto-Vecchio, 20137, France",Modern Cuisine,"Here in Porto Vecchio, everything revolves around the sea. The ancient Genoese city resisted every barbarian invasion and is a symbol of pride for Corsicans. Another source of pride is the Casadelmar restaurant: a mecca for lovers of seafood. Don't be distracted by the enchanting view of the bay, nor by the location of this superb hotel – it is on the plate that the most amazing things happen! Chef Fabio Bragagnolo is inspired by both Corsica and Italy, a case in point being the starter simply entitled ""fish, crustaceans and caviar"", which is breathtaking in its presentation in the form of a chequerboard of slices of raw fish on a bed of cauliflower and broad beans, bound with Cremona mustard and topped with a small scoop of beluga caviar: a mouthful of incredible freshness. Meticulous work from start to finish, culminating in delicate desserts that are low in sugar.",2 Stars,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Terrace,Valet parking,Wheelchair access",0,41.5948102,"Porto-Vecchio, France",9.3099771,Casadelmar,+33495723434,€€€€,https://guide.michelin.com/en/corse/porto-vecchio/restaurant/casadelmar,https://www.casadelmar.fr,2024-05-14 15:02:15.277217287+08:00
299,"Rue de l'Ouest, Le Cannet, 06110, France",Modern Cuisine,"A cosy little venue with old wooden floorboards and big comfy armchairs – the ideal setting to sample chef Bruno Oger's cuisine. Breton by birth, he has adopted the Mediterranean as his home, and now concocts inspired seafood dishes drawn from Brittany and the French Riviera… Abalone from the island of Groix seared with artichokes rubs shoulders with Brittany lobster, followed by a lemon dessert of citrus fruits, bloody orange sorbet and olive oil. A table d'hôte in the kitchen provides the opportunity to glean insights into the culinary process. Also the official chef of the Cannes Film Festival, Bruno Oger has cooked for many an A-lister: Uma Thurman, Robert De Niro and Audrey Tautou... Confirmation, if any were needed, of his credentials.",2 Stars,"Air conditioning,Car park,Terrace,Wheelchair access",0,43.5716556,"Le Cannet, France",7.014556,La Villa Archange,+33492181828,€€€€,https://guide.michelin.com/en/provence-alpes-cote-dazur/le-cannet/restaurant/villa-archange,http://www.bruno-oger.com,2024-05-14 15:02:15.308318999+08:00
300,"14 boulevard Fernand-Point, Vienne, 38200, France",Modern Cuisine,"Originally a modest inn opened in 1822, this Vienne institution was made famous by the emblematic couple of Mado and Fernand Point in the early 20C. It was taken over by Patrick Henriroux in 1989 and has since continued to evolve: a designer decor depicts the dining room, a second restaurant (PH3) has been added, together with a charming hotel and a cocktail bar... As for the food, classical recipes are given a contemporary twist, with high-precision sobriety: crisp and soft green and white asparagus, bottarga and Maltese sauce; juicy tender Aubrac beef, millefeuille of potatoes and beef cheeks, jus of Côte-rôtie wine; a chocolate piano flanked by coffee-flavoured egg custard. The lunchtime menu is a real bargain, while the slick, polished service upholds the impeccable traditions of France’s grand old establishments.",2 Stars,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace",0,45.5166376,"Vienne, France",4.8668625,La Pyramide - Maison Henriroux,+33474530196,€€€€,https://guide.michelin.com/en/auvergne-rhone-alpes/vienne/restaurant/la-pyramide-patrick-henriroux,http://www.lapyramide.com/fr,2024-05-14 15:02:15.341700012+08:00
301,"2F, The St. Regis Hotel, 1 Harbour Drive, Wan Chai, Hong Kong",Cantonese,"Chef Hung has worked in many 5-star hotels and values food quality and shrewd techniques more than anything else. Seasonal ingredients from around the world are painstakingly prepared the traditional way and then plated with modern refinement. Wok-fried crab claw with dried shrimps, spring onion and layered bean curd sheet is exquisitely presented and loaded with umami. The wine and tea sommeliers, as well as the professional service team, make for a pleasant experience.",2 Stars,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access",0,22.2801399,Hong Kong,114.175716,Rùn,+85221386808,$$$,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/run,https://run-restaurant.stregishongkong.com/,2024-05-14 15:02:15.371528923+08:00
302,"2F, Grand Lisboa Hotel, Avenida de Lisboa, Macau, Macau",Cantonese,"The lavish interior sports goldfish motifs and the number eight to wish diners good fortune. The menu is traditional Cantonese starring intelligently and crisply crafted quality ingredients. The head chef adds a new spin to familiar dishes with imported produce like Japanese chillies, carabineros from Argentina, and lobster from Australia – try the Cantonese-style sautéed lobster. The lunchtime menu offers over 40 kinds of dim sum.",2 Stars,"Air conditioning,Car park,Interesting wine list,Valet parking",0,22.190475,Macau,113.54341,The Eight,+85388037788,$$$$,https://guide.michelin.com/en/macau-region/macau/restaurant/the-eight,https://www.grandlisboahotels.com/en/dining/the-8,2024-05-14 15:02:15.400445734+08:00
303,"7F, The Landmark Mandarin Oriental Hotel, 15 Queen's Road Central, Central, Hong Kong",French Contemporary,"Dutch-born chef Richard Ekkebus's restaurant has undergone a radical revamp. The bright space is characterised by organic curves, luxury materials and a gold and beige colour palette. As opposed to the à la carte of the past, it now serves only prix-fixe menus, one of which is vegetarian, dairy- and gluten-free with reduced salt and sugar. Top-notch ingredients are sourced globally and crafted into light and delicate creations with a modern touch.",2 Stars,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access",1,22.2805311,Hong Kong,114.1577065,Amber,+85221320066,$$$$,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/amber569032,https://www.mandarinoriental.com/hong-kong/the-landmark/luxury-hotel,2024-05-14 15:02:15.431408846+08:00
304,"3F, The St. Regis Hotel, 1 Harbour Drive, Wan Chai, Hong Kong, Hong Kong SAR China",French Contemporary,"Managed by Chef Olivier Elzer, L’Envol is elegantly furnished in marble and wood. Shrewdly prepared, artfully plated dishes coupled with thoughtful service capture the quintessence of French fine dining. Only set menus are offered and they change from time to time – and usually have a seafood focus, featuring courses like Hokkaido sea urchin box, or ‘la langoustine de Loctudy’. Many wine choices are not found elsewhere and can be ordered by the glass.",2 Stars,"Air conditioning,Interesting wine list,Valet parking",0,22.2799005,Hong Kong,114.1761315,L'Envol,+85221386818,$$$$,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/l-envol,https://lenvolhk.stregishongkong.com/,2024-05-14 15:02:15.461143758+08:00
305,"5F, StarWorld Hotel, Avenida da Amizade, Macau, Macau","Hunanese, Sichuan","The opulent room is covered in gold and red, the festive colours for the Chinese. The menu offers Sichuan classics, such as sautéed chicken with peanuts and chilli, and Hunanese fare like steamed carp fish head with chilli. Hand-pulled noodles are also worth trying – watching the chefs pulling them in the display kitchen adds to the entertainment. Boiled mandarin fish fillets in chilli oil comes in portions generous enough for a few to share.",2 Stars,"Air conditioning,Counter dining,Valet parking,Wheelchair access",0,22.189952,Macau,113.5479285,Feng Wei Ju,+85382908668,$$,https://guide.michelin.com/en/macau-region/macau/restaurant/feng-wei-ju,https://www.starworldmacau.com,2024-05-14 15:02:15.499924573+08:00
306,"102F, The Ritz-Carlton, International Commerce Centre, 1 Austin Road West, Tsim Sha Tsui, Hong Kong",Cantonese,"Aptly named ‘sky dragon pavilion’ in Chinese, this grand restaurant perched on the 102nd floor of a skyscraper is furnished generously in red wood veneer. The vast windows flood the room with natural light and make it a good spot to see the sunset or the city’s nightscape. Among the signature dishes are honey-glazed Iberian pork char siu (pre-ordering needed), and double-boiled chicken soup with fish maw in coconut. Private rooms are also charming.",2 Stars,"Air conditioning,Great view,Interesting wine list,Valet parking,Wheelchair access",0,22.3032802,Hong Kong,114.1598747,Tin Lung Heen,+85222632270,$$$,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/tin-lung-heen,https://www.ritzcarlton.com/en/hotels/china/hong-kong,2024-05-14 15:02:15.529427784+08:00
307,"210 Hollywood Road, Sheung Wan, Hong Kong",Innovative,"Owner-chef Vicky Lau tells edible stories with an 8-course tasting menu that treads the boundary between French and Chinese cooking in a feminine, sophisticated way. Each dish is an ode to an ingredient, such as Spanish sea perch, local three-yellow chicken or Australian Wagyu. Wine flights are predominantly French – but also consider sake. A shorter and substantially different 6-course menu is served at lunch on Fridays and Saturdays.",2 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus",0,22.2855757,Hong Kong,114.1477192,Tate,+85225552172,$$$$,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/tate,http://www.tate.com.hk,2024-05-14 15:02:15.561883696+08:00
308,"Shop G05, 107-108, GF & 1F, Nexxus Building, 41 Connaught Road Central, Central, Hong Kong",Cantonese,"Rather than gimmicky promotions, the owner prefers to divert his energy and resources into finding quality ingredients and honing the chefs’ skills. The tasteful, modern room adorned with marble tables, velvet seats and metallic trim primes the diners for Cantonese classics re-created with finesse. Crispy salted chicken is silky and tender without being overly oily while stir-fried lobster with shallot and scallion boasts juicy meat in thin crisp crust.",2 Stars,"Air conditioning,Restaurant offering vegetarian menus,Wheelchair access",0,22.284338,Hong Kong,114.156654,Ying Jee Club,+85228016882,$$,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/ying-jee-club,https://yingjeeclub.hk,2024-05-14 15:02:15.591245908+08:00
309,"Shop 2206a & 2208, 2F, The Londoner, Estrada do Istmo, Cotai, Macau",Huaiyang,"The room has a Jiangnan garden theme, with perforated screens imitating patterned windows commonly seen in Suzhou architecture. Helmed by the renowned culinary master Chef Zhou, the kitchen team excels in sophisticated Huaiyang fare incorporating fresh river fish shipped from the region twice a week, such as stir-fried shrimps with roe and tomalley, or Liangxi-style crispy eel. Dingsheng cake with date filling is a great way to end your meal.",2 Stars,"Air conditioning,Car park,Restaurant offering vegetarian menus,Valet parking,Wheelchair access",0,22.1458883,Macau,113.5652198,The Huaiyang Garden,+85381188822,$$$,https://guide.michelin.com/en/macau-region/macau/restaurant/the-huaiyang-garden,https://hk.londonermacao.com/macau-restaurants/huaiyang-garden.html,2024-05-14 15:02:15.619855219+08:00
310,"4F, Four Seasons Hotel, 8 Finance Street, Central, Hong Kong, Hong Kong SAR China",Cantonese,"Quality produce is sourced from all over the world to make sophisticated Cantonese dishes. Dim sum lunch is a delight; so is their hearty double-boiled soups brimming with ingredients. On top of the main menu, seasonal offerings are also worth checking out. Enjoy the food with organic sparkling teas or ask the sommelier about wine pairings. The room commands panoramic harbour views and is popular among locals and seasoned travellers alike.",2 Stars,"Air conditioning,Car park,Great view,Interesting wine list,Valet parking,Wheelchair access",0,22.2860122,Hong Kong,114.1580538,Lung King Heen,+85231968882,$$$,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/lung-king-heen,https://www.fourseasons.com/hongkong/dining/restaurants/lung_king_heen/,2024-05-14 15:02:15.650494131+08:00
311,"3F, Morpheus, City of Dreams, Estrada do Istmo, Cotai, Macau",French Contemporary,"Water, glass and mood lighting are combined dramatically to create a unique space that is both stylish and intimate, as befits its striking host hotel. The 6-course signature menu can be broken down with a minimum of 3 courses. Every dish is the quintessence of flavour, balance and high-flying gourmet technique. Those familiar with other restaurants headed by renowned French chef Alain Ducasse around the world will recognise his inimitable hallmark.",2 Stars,"Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access",0,22.1501736,Macau,113.5669767,Alain Ducasse at Morpheus,+85388683432,$$$$,https://guide.michelin.com/en/macau-region/macau/restaurant/alain-ducasse-at-morpheus,https://www.cityofdreamsmacau.com/tc/dine/international/alain-ducasse-at-morpheus,2024-05-14 15:02:15.680293942+08:00
312,"1F, H Code, 45 Pottinger Street, Central, Hong Kong, Hong Kong SAR China",Innovative,"In 2022, owner-chef Alvin Leung moved his highly acclaimed restaurant to this new spot. Just like the art that exudes local flavours, his playful creations are a nod to the Hong Kong food culture. The only tasting menu served at dinner is also inspired by Chinese elements and famous paintings like Andy Warhol’s Campbell’s Soup Cans. Pleasant surprises, bespoke serving vessels and theatrical presentation make for a fun-filled, immersive experience.",2 Stars,"Air conditioning,Interesting wine list,Wheelchair access",0,22.2823708,Hong Kong,114.154711,Bo Innovation,+85228508371,$$$$,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/bo-innovation,http://www.boinnovation.com/BO2/index.php,2024-05-14 15:02:15.711281854+08:00
313,"5F, Four Seasons Hotel, 8 Finance Street, Central, Hong Kong, Hong Kong SAR China",Italian Contemporary,"Chefs Airaudo and Troiano deliver a season-driven omakase menu that changes every two to three months. The 10+ courses prominently feature seafood shipped daily from Japan, as in the signature dish of Hokkaido red uni on egg custard. Blue lobster is painstakingly prepared and chargrilled to perfection. The food nods to Italian traditions, updated with a modern aesthetic and the latest techniques. Excellent wine pairings elevate the whole experience.",2 Stars,"Air conditioning,Car park,Counter dining,Interesting wine list,Valet parking,Wheelchair access",0,22.286618,Hong Kong,114.1566761,Noi,+85231968768,$$$$,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/noi-1204599,https://restaurantnoi.hk,2024-05-14 15:02:15.740250765+08:00
314,"GF, Wynn Hotel, Rua Cidade de Sintra, NAPE, Macau, Macau",Cantonese,"Equally suited to power lunches and friendly get-togethers, this strikingly lavish restaurant dominated by a frosted crystal flying dragon offers far more than just a treat for the eye. Cantonese classics and dim sum crafted with top-notch ingredients are what keep diners coming back. Besides the main menu, ask about their seasonal dishes such as clay pot rice and Dongshan goat in winter. Thoughtful service adds to the experience.",2 Stars,"Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access",0,22.188028,Macau,113.54578,Wing Lei,+85389863663,$$$,https://guide.michelin.com/en/macau-region/macau/restaurant/wing-lei,https://www.wynnmacau.com,2024-05-14 15:02:15.770142077+08:00
315,"GF, Regent, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong, Hong Kong SAR China",Cantonese,"Remodelled and renamed Lai Ching Heen in 2022, the main dining room can now be accessed straight from the hotel lobby. In addition to the updated décor, expansive harbour views and Hong Kong’s skyline with its electric glow remain a joy to behold. Onto the menu, all-time favourites like stuffed crab shell with crabmeat, and crispy Lung Kong chicken are still offered. Don’t miss the dim sum lunch with exquisitely crafted bite-sized morsels.",2 Stars,"Air conditioning,Car park,Great view,Interesting wine list,Wheelchair access",0,22.293337,Hong Kong,114.17395,Lai Ching Heen,+85223132313,$$$,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/lai-ching-heen,https://hongkong.regenthotels.com/dining destination/lai ching heen/,2024-05-14 15:02:15.800435588+08:00
316,"25F, H Queen's, 80 Queen's Road Central, Central, Hong Kong",Innovative,"Calming Mediterranean colours make this place something of an oasis amid the bustle of Central. The experienced chef hails from Finland; his sophisticated dishes exhibit typical Nordic precision and deliver intense natural flavours. Quality ingredients, mostly from Japan, are prepared with classic French techniques. Only multicourse prix-fixe menus are offered; for a fee, you can double the portion size of your main course.",2 Stars,"Air conditioning,Brunch,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",0,22.283146,Hong Kong,114.15542,Arbor,+85231858388,$$$,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/arbor,http://www.arbor-hk.com,2024-05-14 15:02:15.834879902+08:00
317,"GF, Wynn Hotel, Rua Cidade de Sintra, NAPE, Macau, Macau",Japanese,"The gold-and-red colour scheme feels festive, while the oversized origami sculptures add a touch of whimsy. The room is divided into teppanyaki, sushi and keiseki sections and diners can choose where they wish to be seated. Several set menus are available. For the ultimate fine dining experience, order the kaiseki set menu – you may get to try the dashi made with Hokkaido kombu and kegani, loaded with umami. Ask the sommelier about wine pairing.",2 Stars,"Air conditioning,Car park,Counter dining,Interesting wine list,Notable sake list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access",0,22.1886966,Macau,113.5449903,Mizumi (Macau),+85389863663,$$$$,https://guide.michelin.com/en/macau-region/macau/restaurant/mizumi-macau,https://www.wynnresortsmacau.com/en/wynn-macau/dining/mizumi-wm,2024-05-14 15:02:15.869453815+08:00
318,"8F, One Chinachem Central, 22 Des Voeux Road Central, Hong Kong",Italian,"The smart minimalist dining room dotted in Italian furniture provides the perfect foil for elegant Italian classics, whose flawless craftsmanship showcases the head chef’s Sicilian roots and premium Japanese produce. To experience his culinary vision in all its glory, go for the 6- or 8-course tasting menu that changes regularly to reflect the seasons. The house-made pasta, like red prawn spaghetti, is simply unmissable!",2 Stars,"Air conditioning,Interesting wine list,Wheelchair access",0,22.2825493,Hong Kong,114.1571177,Octavium,+85221119395,$$$,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/octavium,https://www.octavium.com.hk,2024-05-14 15:02:15.899129526+08:00
319,"Rua do Choupelo, Vila Nova de Gaia, 4400-088, Portugal",Creative,"Everyone knows that the city of Oporto has a timeless, almost magical charm, but not everyone is aware that one of the best places to experience this is on the opposite side of the River Douro in Vila Nova de Gaia.Here, chef Ricardo Costa conjures up his creative cuisine on a single tasting menu which starts with drinks and appetisers in the bar and kitchen and is based around two key pillars: traditional Portuguese cuisine (with a nod to the chef’s home town of Aveiro), and premium seasonal ingredients which are always treated with the greatest of delicacy. It also features several panoramic dining spaces: the main dining room with its large picture windows and, above all, the spectacular terrace, which overlooks the most beautiful parts of the city. The wine cellar is one of the best in Portugal.",2 Stars,"Air conditioning,Great view,Interesting wine list,Terrace,Valet parking,Wheelchair access",0,41.1336845,"Vila Nova de Gaia, Portugal",-8.6133869,The Yeatman,+351220133100,€€€€,https://guide.michelin.com/en/porto-region/vila-nova-de-gaia/restaurant/the-yeatman,http://www.theyeatman.com,2024-05-14 15:02:15.928895738+08:00
320,"Estrada da Galé, Albufeira, 8200-416, Portugal",Modern Cuisine,"Vila Joya is one of those places in the world that is close to our idea of paradise, and eating here is akin to ascending to culinary heaven!While its stunning setting and sea views are impressive in their own right, Dieter Koschina’s cuisine merits special mention, given the ability of this Austrian-born chef to combine the classic cooking of Central Europe with the flavours of ingredients from Portugal, a country he fell in love with from his first visit here over 30 years ago. The excellence of his cuisine is evident in every mouthful – the result of superb execution, and a bold, playful approach to less conventional flavours which occasionally include tropical fruits. His cooking is centred around two tasting menus, one which changes daily, the other seasonal, and features dishes such as Balfegó tuna marinated with avocado, quinoa and tiger’s milk; Carabinero prawns with Datterino tomato and jalapeño; and Miéral pigeon, banana and coconut. The delightful panoramic terrace is perfect for a romantic supper.",2 Stars,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Terrace,Wheelchair access",0,37.08059,"Albufeira, Portugal",-8.31367,Vila Joya,+351289591795,€€€€,https://guide.michelin.com/en/faro-region/albufeira/restaurant/vila-joya,https://www.vilajoya.com,2024-05-14 15:02:15.955519948+08:00
321,"Rua de Entre Quintas 220, Porto, 4050-240, Portugal",Creative,"There are places in the world that, because of their location, exert a special power of attraction and this is definitely the case with Antiqvvm, situated in a leafy park in the centre of Porto, next to the Museu Romântico. This sensation is enhanced by its pleasant garden boasting idyllic views of the banks of the Douro!In its elegant dining rooms, tastefully embellished with classic and contemporary decorative detail, chef Vítor Matos has a fondness for creative seasonal cuisine that places huge emphasis on his ingredients, combining these in a way that aims to enhance the main component of each dish (we particularly enjoyed the blue lobster with Moqueca, and the Silken & Smooth Tofu Mount Fuji, with chilli, citrus fruit, mango and curry). In his own words, the chef, who finds inspiration from his surroundings, “is continually striving to promote the values of cuisine that is cultural, natural, evolving, social and artistic”. He offers just two tasting menus: Sensory Moments (the Imperial Anjou Pigeon was our favourite dish) and Organic (vegetarian).",2 Stars,"Air conditioning,Car park,Restaurant offering vegetarian menus,Terrace",0,41.14776,"Porto, Portugal",-8.62831,Antiqvvm,+351226000445,€€€€,https://guide.michelin.com/en/porto-region/porto/restaurant/antiqvvm,http://www.antiqvvm.pt,2024-05-14 15:02:15.98618946+08:00
322,"Rua Anneliese Pohl, Porches, 8400-450, Portugal",Creative,"A very special restaurant with all the key ingredients to ensure an experience that will live long in the memory. The entrance, embellished with striking Murano glass, provides a sense of the theatrical before heading into the dining room, which is decorated in an elegant array of golden, white and blue tones. Its impressive windows, which open out towards the coast and infinite Atlantic vistas, are equally striking. Austrian-born chef Hans Neuner delights the palate with his “Memories of Brazil” menu (which is complemented by a second vegetarian option), inspired by the initial voyage of explorer Álvares Cabral to this magical country, which he discovered in the year 1500. His well-prepared dishes of varying intensity explore the flavours of the Tropics and Copacabana beach, such as the famous Feijoada divided into three refined dishes, the Tucupi made with fermented manioc juice, and the tasty Moqueca stew, with skate, red shrimp and trout roe. It’s well worth casting a keen eye over the wine list, which is truly exceptional.",2 Stars,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",0,37.1008268,"Porches, Portugal",-8.3792041,Ocean,+351282310100,€€€€,https://guide.michelin.com/en/faro-region/porches/restaurant/ocean216602,https://restauranteocean.com/en/home/,2024-05-14 15:02:16.015602571+08:00
323,"Rua Anchieta 15, Lisbon, 1200-023, Portugal",Creative,"Alma is one of those restaurants in which the fine-dining experience is one of constant pleasure – the combined result of the high level of innovative Portuguese cuisine on offer and the incredible teamwork on display, which is fully focused on the art of quality service.The decor here is contemporary but with lots of character, enhanced by its setting behind the elegant façade of an 18C building that was once the warehouse for the famous Bertrand bookshop, which opened in 1732 and is recognised as the world’s oldest. Henrique Sá Pessoa’s cuisine, which can be enjoyed on two menus (Alma, inspired by the chef’s signature dishes, and Costa a Costa, a tribute to Portuguese fish and seafood), includes dishes such as scarlet shrimp, pumpkin, harissa and black garlic; Portuguese-style baked mullet with grilled sea lettuce and sour pepper; and lamb, red cabbage “migas” and smoked aubergine. The chef himself is a frequent visitor to the dining room, assisting with service and interacting with guests.",2 Stars,Air conditioning,0,38.7101662,"Lisbon, Portugal",-9.1411358,Alma,+351213470650,€€€€,https://guide.michelin.com/en/lisboa-region/lisboa/restaurant/alma495726,https://www.almalisboa.pt/pt,2024-05-14 15:02:16.045824083+08:00
324,"Rua Serpa Pinto 10A, Lisbon, 1200-445, Portugal","Creative, Portuguese","Belcanto boasts a superb location in the Bairro Alto (Chiado) district popular with tourists, on a corner close to a former convent damaged by the large earthquake that devastated the city in 1755.In his culinary empire’s showcase restaurant, chef José Avillez offers a modern à la carte and two extensive set menus (Evolução and Belcanto) offering a journey of gastronomic discovery in a dining room divided into different spaces, alongside a chef’s table in the kitchen. José Avillez’s dishes are influenced by Lisbon’s different light, its maritime shoreline and its distinct districts: in the words of this celebrated chef, “cooking is our very own fado, and our own form of expression”. Interestingly, the napkin provided for dessert is in the shape of a sleeve, recalling the way the chef once wiped his mouth on his sleeve as a child!",2 Stars,"Air conditioning,Interesting wine list,Wheelchair access",0,38.7104102,"Lisbon, Portugal",-9.1415741,Belcanto,+351213420607,€€€€,https://guide.michelin.com/en/lisboa-region/lisboa/restaurant/belcanto,https://www.belcanto.pt/,2024-05-14 15:02:16.076409095+08:00
325,"Avenida da Liberdade, Leça da Palmeira, 4450-705, Portugal",Seafood,"Rarely is the concept of “bringing the sea to your table” more apt or authentic than at this restaurant where the waves almost break in the dining room! In this unique and spectacular building (an officially listed national monument) standing on the rocks above the Praia da Boa Nova, chef Rui Paula presents cuisine inspired by a verse (“Hitherto unchartered waters”) by famous Portuguese poet Luís Vaz de Camões in his most celebrated work, The Lusiads. This is showcased on a concise, impressive and well-structured tasting menu entitled Cantos, which can be ordered with 6, 12 or 21 dishes. His cuisine, which is centred around the maritime world and which always makes full use of truly exceptional ingredients (Sea bass in its habitat; Sea urchin brûlée; Scarlet shrimp/Pineapple; Lobster/Olive Oil/Olive etc), has a strong focus on presentation, texture and flavour, as well as contemporary techniques that extract the maximum from the extraordinary fish and seafood from the Atlantic. When time allows, the chef also enjoys mixing with his guests in the dining room.",2 Stars,"Air conditioning,Car park,Great view,Interesting wine list,Terrace",0,41.2027411,"Leça da Palmeira, Portugal",-8.7147233,Casa de Chá da Boa Nova,+351229940066,€€€€,https://guide.michelin.com/en/porto-region/lea-da-palmeira/restaurant/casa-de-cha-da-boa-nova,https://www.casadechadaboanova.pt/,2024-05-14 15:02:16.128165215+08:00
326,"Estrada Monumental 147, Funchal, 9004-532, Portugal",Modern Cuisine,"Madeira is often called “paradise on Earth” and the “pearl of the Atlantic”, apt descriptions which are enhanced by a meal at Il Gallo d’Oro, the island’s very own culinary Eden. Here, French chef Benoît Sinthon conjures up fresh, delicious and creative cuisine that showcases the full flavours of the Atlantic, both from the island and its surrounding waters (Atlantic Inspiration, From Our Sea, Mackerel by Benoît Sinthon, From Valley to Mountain etc), reviving old recipes and reinterpreting them through the use of contemporary techniques and ingredients that support his quest for sustainability (many of which are sourced from the PortoBay organic garden). Two tasting menus are available here: Terroir Experience (which champions ingredients from the island itself) and Il Gallo d’Oro Top Experience (that showcases ingredients from different regions around Europe).To make your experience even more special, why not book the chef’s table or dine on the terrace with its idyllic views?",2 Stars,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Valet parking,Wheelchair access",1,32.6382988,"Funchal, Portugal",-16.9266478,Il Gallo d'Oro,+351291707700,€€€€,https://guide.michelin.com/en/ilha-da-madeira/funchal/restaurant/il-gallo-d-oro,https://www.portobay.com/en/restaurants/restaurants-madeira/il-gallo-doro,2024-05-14 15:02:16.158419726+08:00
327,"1 rue Remich, Oetrange, 5331, Luxembourg",Modern Cuisine,"Wholehearted and dedicated, Cyril Molard aims to make the diner drool over their meal like a child with an ice cream! Every detail has been pondered and puzzled over and then fine-tuned in this cosy, trendy establishment. Creative side dishes set out to showcase the flavours of outstanding produce. The chef may add whoomph to a dish with subtle additions of tangy acidity. When he cooks asparagus, you can be certain it will be the best you have ever tasted. The fish is cooked to perfection and the succulent side dishes are paired with sauces that err towards the classical in a bid to enhance and showcase the main ingredient. Examples include exceptional duck smoked in hay served with a powerful gravy and subtle side dishes such as a ravioli of celeriac, stuffed with risotto and white truffle. Truly fascinating! Cyril and his team occasionally pop out to the dining room to see how diners our enjoying their meal and to chat with them in a casual, good-natured vibe.",2 Stars,"Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace",0,49.5978074,"Oetrange, Luxembourg",6.2493973,Ma Langue Sourit,+35226352031,€€€€,https://guide.michelin.com/en/luxembourg/oetrange/restaurant/ma-langue-sourit,https://www.mls.lu/fr/,2024-05-14 15:02:16.186780437+08:00
328,"route de Floreffe 37, Arbre, 5170, Belgium","Modern French, Modern Cuisine","Imagine a romantic dinner on a lush green terrace with the soft murmur of running water in the background! The dining room and the chef’s table right in the kitchen of this former 17C mill are also steeped in character and popular. Everything revolves around the diner in this establishment which is the epitome of friendly. The talent of Pierre Résimont shines through in a lineup of familiar flavours to which he adds an inventive spin depicted by delicate craftsmanship and generosity. Examples include pie of pigeon breast and foie gras, immaculately baked to a golden crisp. Three different seasonings, among which miso and curry, underscore the depth and flavour of cauliflower. The powerful black truffle flavoured pigeon gravy is emblematic of his rich, generous cuisine. Rather than showy gimmicks, he prefers to regale diners quietly with food throbbing with flavour. Pierre is a consummate chef who knows how to pamper his guests. We recommend extending your stay in one of the establishment’s guestrooms.",2 Stars,"Car park,Great view,Interesting wine list,Terrace",0,50.3636851,"Arbre, Belgium",4.8469885,L'Eau Vive,+3281411151,€€€€,https://guide.michelin.com/en/namur/arbre/restaurant/l-eau-vive,https://www.eau-vive.be/,2024-05-14 15:02:16.215492048+08:00
329,"Leopoldstraat 24, Antwerpen, 2000, Belgium",Creative,"A meal by Gert De Mangeleer and sommelier Joachim Bouden is in a class of its own. First the swish Botanic Sanctuary Hotel, which immerses you in a world unlike any other. Concrete and muted shades of grey set the scene in the intimate restaurant which boasts a breathtaking architectural backdrop. In a bid to maintain the element of surprise, the establishment asks guests not to post photos on social media, so we won’t dwell on the amazing chef’s table where diners are invited to admire the chef at work first hand either. Suffice it to say that chef De Mangeleer’s love affair with Asia grows more pronounced over time. Knife-edged precision and boundless creativity remain the hallmark of this chef, who painstakingly pairs daring combinations of ingredients. For example, he may flank langoustine with passion fruit, vanilla oil, cocoa and an exquisite shellfish jus. The chef’s talent shines through in his flair for culinary sophistication and unorthodox ideas that enhance the taste and flavour of each ingredient, as he reinvents textbook techniques and jazzes up pedigree recipes with his inimitable stamp. A truly unforgettable experience, whose memory will linger long in our minds.",2 Stars,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access",0,51.2145635,"Antwerpen, Belgium",4.4054987,Hertog Jan at Botanic,,€€€€,https://guide.michelin.com/en/antwerpen/be-antwerpen/restaurant/hertog-jan-at-botanic,https://hertog-jan.com/,2024-05-14 15:02:16.24614436+08:00
330,"Judocus Pauwelslaan, Averbode, 3271, Belgium",Modern French,"Luxurious, peaceful and a drop-dead lake view: your first (favourable) impressions get better and better as your meal progresses. Set in imposing private grounds whose natural beauty both calms and bewitches, Colette offers respite from the pressure of our daily lives. This romantic edge is further enhanced as you taste the delicate handiwork of chef Thijs Vervloet. Classically trained, he allows exceptional ingredients to shout their name. Just a taste of his high-flying craftsmanship unveils both his sensitive approach and his virtuoso technique. An example: saddle of hare (genuine game!) in a pepper sauce of infinite subtlety, or his signature dish: fresh beef tartare with caviar for added saltiness paired with a fresh, acidic cream of cauliflower. Colette, which is a young chef’s sincere tribute to tradition, offers a staggering choice on the à la carte menu which symbolises the chef’s generosity and virtuosity.",2 Stars,"Air conditioning,Car park,Garden or park,Great view,Terrace",0,51.0295141,"Averbode, Belgium",4.9904679,Colette - De Vijvers,+3213523775,€€€€,https://guide.michelin.com/en/vlaams-brabant/averbode/restaurant/colette-de-vijvers,https://www.restaurantcolette.be/,2024-05-14 15:02:16.274154371+08:00
331,"Avenue du Vivier d'Oie 75, Brussels, 1000, Belgium","Modern Cuisine, Classic Cuisine","Villa Lorraine is the type of swish cosmopolitan establishment that would be quite at home in London or Paris. It features a variety of settings, including the Lounge Bar which offers a range of dishes to share in a casual vibe, many of which are Asian in inspiration, such as gyoza of lobster or a red tuna “filet américain”. It is a pleasure to watch the final touches being added to each plate on the elegant counter. A real tree catches the eye in the luxurious, urbane Restaurant, which oozes designer style. Seasoned chef, Yves Mattagne reveals his passion for noble produce like turbot and Anjou pigeon, combining his classical background with meticulous craftsmanship and a sprinkling of modern touches. For example, slow-cooked partridge presented and flambeed at the table, before being carved and plated in the kitchen. The result is an exquisite festival of wintry delights: tender, juicy meat, a meaty jus with lashings of butter, earthy girolle mushrooms, gutsy dried raisins and the final flourish of flambeed cognac. A significant proportion of the menu is prepared or finished at the table (the Sea Grill’s lobster press has found its way to the Villa), further adding to the fascinating experience, as do the attentive service and knockout wine list.",2 Stars,"Air conditioning,Car park,Interesting wine list,Terrace,Valet parking,Wheelchair access",0,50.7995831,"Brussels, Belgium",4.3784982,La Villa Lorraine by Yves Mattagne,+3223743163,€€€€,https://guide.michelin.com/en/bruxelles-capitale/bruxelles/restaurant/la-villa-lorraine-by-yves-mattagne,https://www.lavillalorraine.be/,2024-05-14 15:02:16.304962283+08:00
332,"Vlaanderenstraat 22, Gent, 9000, Belgium","Creative, Modern Cuisine","Michaël Vrijmoed, who learned the ropes with leading lights such as Guy Van Cauteren (‘t Laurierblad) and Peter Goossens (Hof van Cleve), today enjoys a stellar reputation in the world of fine dining. The chef welcomes you to this smart, contemporary town house with Art nouveau overtones. An enthusiastic team and an open kitchen set the buzzy scene. As he deploys his creative skills, the chef’s weakness for vegetables comes to the forefront in the vegetarian menu. He combines traditional fermentation techniques with exotic influences and the resulting, occasionally complex, flavours are always harmonious. For example, super fresh turbot, poached before being coated in a hollandaise sauce is subtly underscored by confit of yuzu; the latter also features in fish bone stock. The iodine-rich salty scent and tang of sea lavender, sea lettuce and seaweed add a whole new dimension to this outstanding creation. Chef Vrijmoed can definitely be relied upon to take us on an unusual culinary voyage, accompanied by the sommelier, whose inspired and informed insights will guide you in your choice of a tipple that may seem bold, but which can also be depended upon to subtly enhance your dining experience.",2 Stars,"Interesting wine list,Restaurant offering vegetarian menus",0,51.0511061,"Gent, Belgium",3.7288256,Vrijmoed,+3292799977,€€€€,https://guide.michelin.com/en/oost-vlaanderen/gent/restaurant/vrijmoed,https://www.vrijmoed.be/nl,2024-05-14 15:02:16.325986891+08:00
333,"rue Baron Horta 3, Brussels, 1000, Belgium","Modern French, Creative","Karen Torosyan is a genuine craftsman and an enthusiastic chef who, whilst respecting tradition, has developed his own culinary signature. In the company of his executive cheffe, Cassandre Ercolini, he raises ancestral culinary techniques to the rank of art. It is impossible not to be enthralled by his calm, high-precision gestures as he appropriates the mythical pâté en croûte and pithiviers recipe (by reservation only). This perfectionist seeks to communicate his emotions with each dish.His puff pastry creations are presented to the diner before going into the oven in this inclusive experience. Each bite is a moment of sheer bliss from the rich, crunchy pastry to the unctuous filling (for example, sweetbread, foie gras, Corrèze veal, cabbage and black trumpet mushrooms), further underscored by a harmonious jus. Searingly good food! Subtle interpretations that revive the classics of French and Belgian cuisine. Chef Torosyan aims for delicacy and reaches dizzying heights of intensity.Each dish is a masterpiece of artistry, with no detail left to chance, which is also the case of the interior. This magnificent restaurant is emblematic of Victor Horta’s Art nouveau architecture. Karen Torosyan has found his place at Bozar.",2 Stars,"Terrace,Valet parking",0,50.8442546,"Brussels, Belgium",4.3598443,Bozar Restaurant,+3225030000,€€€€,https://guide.michelin.com/en/bruxelles-capitale/bruxelles/restaurant/bozar-restaurant,https://bozarrestaurant.be/,2024-05-14 15:02:16.346059799+08:00
334,"Molenweg 177, Opglabbeek, 3660, Belgium",Traditional Cuisine,"The charm of this authentic watermill, whose machinery is visible inside, is flanked by a modern “barn”, which sports immense windows overlooking the stunning natural countryside. In addition to a peaceful terrace, the establishment boasts four deluxe rooms to prolong the evening in style. A marriage of old and new also characterises the food. The styles of dad, Bert, and Giel, his son, have been merged and are gathering momentum. Family favourites such as lobster and a dame blanche dessert (with vanilla ice cream prepared on the spot) remain firm fixtures on the menu, complete with traditional techniques and lashings of generosity. However, the younger generation is adding a distinctive whiff of modernity to the plating and through subtle details that underscore and highlight contrasting flavours, whilst losing none of the establishment’s hallmark delicacy or generosity. Heaven for discerning foodies with healthy appetites.",2 Stars,"Air conditioning,Car park,Interesting wine list,Terrace",0,51.0431658,"Opglabbeek, Belgium",5.6159232,Slagmolen,+3289854888,€€€€,https://guide.michelin.com/en/be-limburg/opglabbeek/restaurant/slagmolen,https://slagmolen.be/,2024-05-14 15:02:16.362417105+08:00
335,"rue de la Croix Monet 2, Liernu, 5310, Belgium","Creative, Modern Cuisine","L'Air du Temps is a universe all of its own and the square farmstead tucked away in the Namur countryside is a picture of present-day elegance. The stripped-back edifice blends in perfectly with the surrounding landscape and Sang Hoon Degeimbre’s immense cottage garden, where he finds much of his inspiration. A champion of the natural world, his culinary repertory is rich in novelty and coloured by his Korean roots. Fermentation and acidity are a common theme of his intricate recipes, as is his habit of serving each course in several small plates. For example, he may underscore courgette with salty anchovy and dashi, further pairing it with kimchi and a subtle lacto-fermented sauce. Each mouthful reveals a fascinating creative quest driven by chef Degeimbre’s philosophy, as the water menu so aptly illustrates. In this restaurant, the zeitgeist is expressed in its purest form. For an entirely global experience, treat yourself to a night in one of the tastefully appointed elegant guestrooms.",2 Stars,"Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access",1,50.5927328,"Liernu, Belgium",4.8329862,L'Air du Temps,+3281813048,€€€€,https://guide.michelin.com/en/namur/liernu/restaurant/l-air-du-temps371956,https://airdutemps.be/,2024-05-14 15:02:16.383213013+08:00
336,"Kiliaanstraat 8, Duffel, 2570, Belgium",Creative,"Thierry Theys’ cuisine is the pinnacle of “nuanced”. Despite his youth, he has already made a name for himself on the Belgian gastronomic scene and owes his reputation to his highly individual recipes. Right from the very first bite, he unveils his high-flying precision and technical craftsmanship. Not afraid of challenges, each dish is rich in emotion. For example, he may prepare langoustine with a pop-corn crust, served with red beetroot, sumac and a beurre blanc. He adds a new dimension to a perfectly pink loin of hare served with a champagne beurre blanc. This chef knows how to nurture and draw out the distinctive character of outstanding ingredients, down to the tiniest detail. Suave, delicate food that suits our modern tastebuds. The mind-blowing experience is further enhanced by a fantastic selection of wines, available by the glass, a decadent range of sweet titbits served with coffee and super slick service. The stylish interior, a masterclass in good taste, provides the perfect foil to this exceptional establishment.",2 Stars,"Air conditioning,Interesting wine list",0,51.0957136,"Duffel, Belgium",4.505835,Nuance,+3215634265,€€€€,https://guide.michelin.com/en/antwerpen/duffel/restaurant/nuance,https://resto-nuance.be/,2024-05-14 15:02:16.408665723+08:00
337,"drêve de Lorraine 43, Uccle, 1180, Belgium","Creative, Modern French","Pascal Devalkeneer’s chalet is magnificently set on the edge of the Sonian Forest and the chalet’s terrace makes the most of this fantastic natural environment. The restaurant overlooking the chef’s cottage garden oozes with luxurious elegance to which you should add well-oiled, slick service and, above all, Chef Devalkeneer’s personal stamp on each dish. His blend of classicism and creativity reveals surgical precision, as well as a quest for subtlety and generosity. He scours the countryside of Belgium and France for the best ingredients from Aveyron lamb to abalone from the Brittany coast and honey from his own beehives, further enhancing these exceptional ingredients with intriguing side dishes. For example, green asparagus, morel mushrooms cooked in white wine and a frothy mousseline of fresh herbs exquisitely underscore foie gras, unveiling the chef’s talent. His deep-seated understanding of the role and impact of each ingredient enables him to create combinations that intelligently enrich and exalt the original flavour. This chalet is a temple of high-flying culinary art that never fails to surprise.",2 Stars,"Air conditioning,Car park,Interesting wine list,Terrace,Valet parking",0,50.7842411,"Uccle, Belgium",4.3868414,Le Chalet de la Forêt,+3223745416,€€€€,https://guide.michelin.com/en/bruxelles-capitale/uccle/restaurant/le-chalet-de-la-foret,https://www.lechaletdelaforet.be/,2024-05-14 15:02:16.439008134+08:00
338,"Riemegemstraat 1, Kruishoutem, 9770, Belgium",Creative,"Floris Van Der Veken is following in the footsteps of his mentor, Peter Goossens. He has taken over this elegant welcoming farmstead and culinary landmark, whose codes he continues to uphold. As attentive as ever, Serge Sierens seamlessly supervises the front of house. A quick glance at the menus reveals the importance given to the ingredient. Corrèze lamb rules supreme in raviolis or in a medium rare saddle of lamb coated in a powerful meaty jus. This last-minute approach to dining demands painstaking attention, phenomenal knowhow and a scattering of international notes. The kitchen team attaches equal importance to a lowly leek or a noble turbot. Save room for afters, because the dessert trolley remains a highlight of this venerable establishment. It is also a pleasure to witness chef Van Der Veken’s quest for his own culinary identity.",2 Stars,"Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Terrace",0,50.9039501,"Kruishoutem, Belgium",3.5098648,Hof van Cleve - Floris Van Der Veken,+3293835848,€€€€,https://guide.michelin.com/en/oost-vlaanderen/kruishoutem/restaurant/hof-van-cleve,https://www.hofvancleve.com/,2024-05-14 15:02:16.467081445+08:00
339,"Our 23, Our, 6852, Belgium",Modern Cuisine,"Welcome to Our, a characteristic Ardennes village nestling in peaceful countryside, that has become a beacon for discerning gourmets thanks to Maxime Collard. After a stint as deputy at Karmeliet, he has forged his own style in his homeland. An old farmstead has been restored and turned into an elegant modern restaurant, whose many windows and mirrors seem to invite the countryside indoors. Chef Collard invariably avoids showing off his extensive technical background, preferring to unveil the essence of a few premium ingredients, local whenever possible. Examples include tail of blue lobster, poached in the plate, paired with cherries, almond cream, Neufchâteau mozzarella, cherry jelly and an exquisite beurre blanc. Modern, highly aromatic cuisine, overflowing in subtle nuances and generosity, depicts the handiwork of this high-flying artisan. The à la carte pigeon is a whole pigeon, cooked on the bone. When you sit down to a meal at Maxime’s, your tastebuds are in for a moment of pure bliss!",2 Stars,"Air conditioning,Car park,Interesting wine list,Terrace",0,49.959957,"Our, Belgium",5.122613,La Table de Maxime,+3261239510,€€€€,https://guide.michelin.com/en/be-luxembourg/our/restaurant/la-table-de-maxime,https://www.maximecollard.be/,2024-05-14 15:02:16.490221354+08:00
340,"Paalsteenlaan 90, Neerharen, 3620, Belgium",Creative,"The Butte aux Bois luxury hotel is exquisitely located in the grandiose countryside of Hoge Kempen National Park. From the tree-lined terrace to the dark parquet flooring and bright airy dining room, everything about this restaurant oozes character and class, bewitching the diner even before the first bite. Perfectionist chef Ralf Berendsen now takes centre stage. He spices up familiar flavours with delicate nuances and subtle international ingredients. His cooking is complex but never overly complicated or fussy. He may combine North Sea crab and foie gras in two dishes, in which the fresh crab meat is offset by briny seaweed notes, hot jalapeno, a subtle green apple vinaigrette and dashi underscored by almonds – to die for! We would queue to eat here just for Berendsen’s knockout sauces! Discerning foodies will be even more delighted to learn that Ralf was a baker-pastry chef in a former life, hence the irresistible bread and the wickedly tempting miniature dessert trolley.",2 Stars,"Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access",0,50.9152264,"Neerharen, Belgium",5.6676398,Ralf Berendsen,+3289739770,€€€€,https://guide.michelin.com/en/be-limburg/neerharen/restaurant/ralf-berendsen,https://www.ralfberendsen.be,2024-05-14 15:02:16.513122763+08:00
341,"Zeedijk 267, Heist, 8301, Belgium",Modern Cuisine,"Bart Desmidt, with his right-hand man Philip and the gracious Sandra, take you on a whirlwind tour of flavours in Bartholomeus, a swanky restaurant with Japanese overtones. Admire the cheerful chefs seamlessly working together in the theatrically visible kitchen. The seats (only 18) around the counter are reserved for amateurs of high-flying cuisine. There is a single set menu and Sandra can be relied upon for judicious wine-food pairings, delving into a splendid cellar which boasts a knock-out selection of wines by the glass. The cast of exceptional ingredients features stars such as wagyu beef, turbot, langoustine, all of which are crafted with awe-inspiring know-how. Creative, bang-on recipes designed to showcase the produce: oysters, wagyu and lemon explode in a festival of flavour or textbook-perfect fluffy soufflé of langoustines, subtly flanked by caviar. The chefs’ consummate technique and boundless creativity left us reeling – you won’t be disappointed by their carte blanche menu…",2 Stars,"Air conditioning,Counter dining,Great view,Interesting wine list",0,51.341769,"Heist, Belgium",3.2436215,Bartholomeus,+3250517576,€€€€,https://guide.michelin.com/en/west-vlaanderen/heist/restaurant/bartholomeus,https://www.restaurantbartholomeus.be/,2024-05-14 15:02:16.53175417+08:00
342,"Markt 9a, Sint-Kwintens-Lennik, 1750, Belgium",Modern Cuisine,"Wine is central to Sir Kwinten, as you cannot fail but notice as soon as you cross the threshold of this imposing mansion. Flacons of wine are showcased in a display case and Gueuze beer bottles escort you on your way to the restroom. Yannick Dehandschutter is a consummate sommelier, who gets as much pleasure out of suggesting local beers and wine from the Dappeersveld estate as the production of a few daring winegrowers.Now make your way upstairs to the elegant dining room, where wine also takes centre stage, thanks to matches made in heaven courtesy of a classical lineup and unencumbered recipes crafted by chef Glenn Verhasselt. His sauces illustrate his immense knowhow and sensitivity by their fascinating subtlety. A textbook game sauce underscores the big-boned character of saddle of hare, while delicate blue lobster is enhanced with cannelloni stuffed with lobster meat and Flandrien Grand Cru cheese in an exquisite blend of generosity and delicacy. Whenever possible, the chef highlights ingredients from his native Pajottenland in a highly personal tribute.",2 Stars,"Interesting wine list,Restaurant offering vegetarian menus,Terrace",0,50.8056605,"Sint-Kwintens-Lennik, Belgium",4.1554453,Sir Kwinten,+3225828992,€€€,https://guide.michelin.com/en/vlaams-brabant/sint-kwintens-lennik/restaurant/sir-kwinten,https://www.sirkwinten.be/,2024-05-14 15:02:16.547798376+08:00
343,"Kortrijkseweg 164, Beveren-Leie, 8791, Belgium",Modern French,"Purity is the name of the game at Castor. The elegant yet austere cube on Kortrijkseweg is home to a modern interior of wood, glass and concrete. Stefanie embodies the restaurant’s classy front of house, while Maarten Bouckaert surprises the diner right from the appetisers, as he rolls out his superlative talent for combining flawless textbook technique (think velvety vichyssoise or crisp Anna potatoes) with a delicate neoteric spin. The sauces are to die for! Nothing leaves the chef’s kitchen that hasn’t been endlessly puzzled over and preened. Medium rare local lamb, served with confit of neck and rillettes, is enhanced by a perfectly balanced blend of ras el hanout, aubergine chermoula, anchovies and black garlic, while a creamy rosemary sauce adds a final flourish. The insightful tips of the eclectic sommelier ensure that there is a wine to suit all palates and all wallets. A young chef who cooks like a seasoned veteran but with the contagious enthusiasm of youth.",2 Stars,"Car park,Restaurant offering vegetarian menus,Terrace,Wheelchair access",0,50.8720569,"Beveren-Leie, Belgium",3.3430165,Castor,+3256190121,€€€€,https://guide.michelin.com/en/west-vlaanderen/beveren-leie/restaurant/castor,https://www.cas-tor.be/,2024-05-14 15:02:16.564754383+08:00
344,"rue Ropsy-Chaudron 49, Anderlecht, 1070, Belgium","Asian Influences, Creative","La Paix, a culinary landmark of Brussels dating back to 1892, was originally where the local butchers came for a bite to eat at the end of their working day. Chef David Martin has traded in the traditional brasserie score for a neoteric menu that is as impressive as the interior is lavish. La Paix now blends Brussels’ heritage with Japanese minimalism, depicted by a shimmering flock of origami birds dangling from the ceiling and soft lighting, setting an almost reverential vibe as Martin and his team add the final touch to their creations on the “altar”. You can choose between three set menus, named after the chef’s father and the parents of Nathalie, the lady of the house. The menus blend purebred Gallicism and Japanese purity, with a highly creative personal twist, often embodied by Norwegian seafood. Chef Martin is on a permanent quest for perfection. The flavours are bold, often contrasted, such as a lemon stuffed with stracciatella, fresh tartare of langoustine, yuzu, caviar and a hint of miso. Or how about a disruptive crunchy moshi stuffed with earthy chicory, velvety tuna and a creamy layer of black miso and Jerusalem artichoke? David Martin is a larger-than-life chef who is determined to chart new culinary territories.",2 Stars,"Air conditioning,Valet parking",0,50.8437035,"Anderlecht, Belgium",4.3281195,La Paix,+3225230958,€€€€,https://guide.michelin.com/en/bruxelles-capitale/anderlecht/restaurant/la-paix203164,https://lapaix.eu/,2024-05-14 15:02:16.595283895+08:00
345,"place de la Résistance 1, Baudour, 7331, Belgium","Classic French, Traditional Cuisine","Éric Fernez inherited his love of cooking from his grand-mother Eugénie, a passion he has passed on to his daughter, Émilie. Premium produce, generous classical cuisine and the added dimension that wine can bring to a dish are the foundations of this family’s values. Éric, a past master of old school cooking, who can rely entirely on his right-hand man, David Cataudela, crafts nostalgic food that spans the annals of French cookery. You can expect to sample classic produce such as pigeon, pig’s trotters and sole (prepared à la Fernand Point, no less!) courtesy of almost-forgotten recipes. The sauces are in a class of their own, illustrated by a fresh, fruity, tangy blackcurrant jus that enhances venison. The jaw-dropping range of timeless à la carte and seasonal set menus reveal the establishment’s desire to bend over backwards to suit its customers. This elegant restaurant is ideal for both special occasion decadence and everyday classical fare. The chef, who often pops out to greet diners and chat with them, enjoys getting first-hand feedback from his diners.",2 Stars,"Air conditioning,Interesting wine list",0,50.4833038,"Baudour, Belgium",3.8379089,d'Eugénie à Emilie,+3265613170,€€€€,https://guide.michelin.com/en/hainaut/baudour/restaurant/d-eugenie-a-emilie,https://fernez.com/deugenie-a-emilie/,2024-05-14 15:02:16.640606212+08:00
346,"Lepelstraat 3, Lommel, 3920, Belgium","Creative, Modern Cuisine","Music and nature enjoy guest-star roles at Cuchara. The former adds a relaxed lounge mood, while the latter, embodied by a mainly wood and leather interior, paints a distinctive trendy picture. A seven-metre-long tree sculpture hanging from the ceiling seems to float over the dining room! Mysterious, intimate, even quirky, Cuchara and Jan Tournier get a kick out of surprising diners. His punchy food is distinctive and individual and he manages to astound with just a few ingredients. Each bite sparks and triggers a whole range of unexpected nuances and emotions. Tournier will marinade his salmon for two days in Koji before masterfully cooking it at 41°C and pairing it with wasabi, trout roe, chives and shiso oil. However, that’s not all, because there is a final flourish of exquisite delicacy, consisting of a jus of consummate depth made up of colza, shrimp, squid ink and hollandaise sauce – to die for! Unique, expressive, fascinating cuisine that gives rise to a symphony of flavours that will knock the socks off your tastebuds!",2 Stars,"Air conditioning,Terrace",0,51.2309534,"Lommel, Belgium",5.3097212,Cuchara,+3211757435,€€€€,https://guide.michelin.com/en/be-limburg/lommel/restaurant/cuchara,https://www.cuchara.be,2024-05-14 15:02:16.668413323+08:00
347,"Leenstraat 28, Izegem, 8870, Belgium","Creative, Modern Cuisine","Ah – if only time could stand still for a moment! This wish may cross your mind as you taste Anglelo Rosseel’s subtle fare. This sensitive chef harnesses his consummate technical prowess to craft distinctive and inventive recipes that intuitively blend the flavours of carefully selected ingredients. Chef Rosseel’s cuisine, which is divinely crafted, sensual and delicate, seeks to draw out the best of each primarily seasonal ingredient, often underpinned by exquisite sauces. His weakness for fresh Mediterranean flavours shines through in recipes such as an Italian lemon shell, filled with almond biscuits, crumble, chunks of sweet lemon confit, contrasting bitter fresh lemon juice granita, a drizzling of limoncello and a scoop of velvety lemon ice cream for the final flourish, all of which in a whirlwind of flavours that will send your tastebuds spinning into heaven. The wine list cleverly offsets the subtle culinary score. A majestic villa, dripping in natural details and modern elegance, provides the setting for this one-of-a-kind dining experience.",2 Stars,"Car park,Interesting wine list,Terrace",0,50.9119799,"Izegem, Belgium",3.1957656,La Durée,+3251310031,€€€€,https://guide.michelin.com/en/west-vlaanderen/izegem/restaurant/la-duree,https://www.laduree.be/nl,2024-05-14 15:02:16.697019834+08:00
348,"Paradeplein 1, Antwerpen, 2018, Belgium",Creative,"The Jane is unique in Benelux. This designer-inspired culinary temple is quirkily housed in a large chapel, whose façade continues to bear a crucifix! A striking light fixture and stained-glass windows catch the eye in the theatrical interior, whose former altar provides a stage for the chefs to work their magic behind a glazed screen. Nick Bril takes you on a journey from Latin America and Asia to culinary paradise with dishes that reflect his personality. Each ingredient calls upon an incredible variety of combinations and techniques, yet the coherence between the delicate side dishes and the powerful main ingredient is consummate with gutsy sauces adding a final flourish. Examples include turbot smoked in Indian spices, curry and lovage, sprinkled with grey shrimp. Nothing leaves the kitchen that hasn’t been pondered and puzzled over in the flavoursome, occasionally complex culinary score. Upstairs, Untitled serves trendy nosh and a spot-on beverage menu.",2 Stars,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",0,51.2023273,"Antwerpen, Belgium",4.4233593,The Jane,+3238084465,€€€€,https://guide.michelin.com/en/antwerpen/be-antwerpen/restaurant/the-jane,https://www.thejaneantwerp.com/,2024-05-14 15:02:16.727584246+08:00
349,"Maalsesteenweg 438, Sint-Kruis, 8310, Belgium",Creative,"Filip Claeys is mad about fish. The grandson of a fisherman, he founded NorthSeaChefs, which endeavours to encourage consumers to eat lesser known and accidentally caught fish. Equally at home with red meat and top-drawer ingredients such as langoustine, he also wows diners with lowly dogfish, thanks to his inventive, original style. Delicate sauces showcase his classical training, whilst allowing his personality to shine through in dishes such as tartare of artichoke, underscored by hints of rhubarb and a white ajo cream with toasted almonds. Or how about oxtail flanked by tarragon cream, a sabayon of curd and confit of chard that add complexity, subtlety and depth to the whole dish? Each course is served in several plates so that the diner can better taste the individual qualities of each ingredient. The friendly, home-from-home vibe that reigns throughout the establishment adds a relaxed note to the chef’s high-flying craftsmanship. Let the sommelier guide you in choosing just the right wine for your meal. Heaven for foodies, this elegant restaurant sports a designer interior dotted with wooden fixtures and fittings.",2 Stars,"Car park,Interesting wine list,Terrace",0,51.207236,"Sint-Kruis, Belgium",3.2777835,De Jonkman,+3250360767,€€€€,https://guide.michelin.com/en/west-vlaanderen/sint-kruis/restaurant/de-jonkman,https://dejonkman.be/nl,2024-05-14 15:02:16.758995858+08:00
350,"4F, 37 Apgujeong-ro 80-gil, Gangnam-gu, Seoul, 06016, South Korea",Korean,"Chef Kwon Woo-joong’s homage to tradition is evident in every facet of Kwonsooksoo, even in the name itself (sooksoo is an archaic term for professional cook). Inspired by time-honored methods of cooking, Kwon digs deep into his own roots. He tirelessly scours the country for rare finds that best represent each of the seasons and transforms even the most mundane ingredients into something special. What the diners get to experience is passion on a plate, coupled with a good dose of ingenuity.",2 Stars,"Air conditioning,Interesting wine list,Valet parking",0,37.52437,"Seoul, South Korea",127.04355,Kwonsooksoo,+8225426268,₩₩₩₩,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/kwonsooksoo,http://www.kwonsooksoo.com/,2024-05-14 15:02:16.788410869+08:00
351,"2F, 19 Dosan-daero 67-gil, Gangnam-gu, Seoul, 06016, South Korea","Korean, Korean Contemporary","Chef Kang Min-goo's keen eye for detail shines in Mingles, from the ceramic ware that highlights the beauty of Korean cuisine to the warm luxury of empty space apparent in the interior design. From the beginning, Kang has marched to the beat of his own drum, breaking down barriers by marrying the old with the new, but always with a deep respect for tradition. His journey and evolution continues, with dishes like Abalone and Cabbage Seon and Fish Mandu showcasing the creativity of the chef and his talented team.",2 Stars,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access",0,37.52535,"Seoul, South Korea",127.04426,Mingles,+8225157306,₩₩₩₩,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/mingles,http://www.restaurant-mingles.com/,2024-05-14 15:02:16.81774508+08:00
352,"23F Shilla Hotel, 249 Dongho-ro, Jung-gu, Seoul, 04605, South Korea","Korean, Modern Cuisine","Time-honored traditions of Korean cuisine are given a contemporary touch at La Yeon. Located on the 23rd floor of The Shilla Hotel, this refined dining space offers stunning vistas over Namsan Park. It's the detail here that are noteworthy, from the fine tableware to the attentive service. Hansik and wine pairings elevate the dining experience to another level.",2 Stars,"Air conditioning,Car park,Great view,Notable sake list,Valet parking,Wheelchair access",0,37.555813,"Seoul, South Korea",127.00517,La Yeon,+82222303367,₩₩₩₩,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/la-yeon,https://www.shilla.net/seoul/index.do,2024-05-14 15:02:16.851382893+08:00
353,"#201, 2F Sinsa square, 652 Gangnam-daero, Gangnam-gu, Seoul, 06027, South Korea",Innovative,"Meaning “well-groomed” in French, Soigné lives up to its name with its elegant menu, inspired by global cuisine with distinct undertones of Korea’s culinary philosophy. Chef Lee Jun’s creations are both creative and modern, but the local ingredients he uses always take on the starring roles in his meticulously curated “episodes,” each with its own unique color and lyrical flow. Try the suggested wine pairings for the full gustatory experience.",2 Stars,"Air conditioning,Car park,Counter dining,Interesting wine list,Valet parking,Wheelchair access",0,37.51933,"Seoul, South Korea",127.01903,Soigné,+82234779386,₩₩₩₩,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/soigne,http://soigneseoul.com,2024-05-14 15:02:16.881672705+08:00
354,"6F Boon the Shop, 21 Apgujeong-ro 60-gil, Gangnam-gu, Seoul, 06016, South Korea",Sushi,"Kojima is an elegant dining space where you can enjoy a sushi omakase boasting an intricate harmony of firm rice and soft toppings made from aged natural ingredients of the finest quality. The newly joined Chef Kim Woo-tae offers friendly explanations about his ingredients, building good rapport with diners. The change in chefs has also brought some changes to the fare. Still, the restaurant’s culinary philosophy of selecting the choicest natural ingredients and providing their inherent flavors remains solidly intact. Kojima’s vast array of tsumami (appetizers) makes Chef Kim’s already exciting omakase even more compelling.",2 Stars,"Air conditioning,Car park,Counter dining,Notable sake list,Valet parking",0,37.52559,"Seoul, South Korea",127.04193,Kojima,+82220561291,₩₩₩₩,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/kojima,,2024-05-14 15:02:16.901225713+08:00
355,"24 Dosan-daero 70-gil, Gangnam-gu, Seoul, 06064, South Korea",Japanese,"At Mitou, the prowess and ingenuity of the chef duo Kwon Young-woon and Kim Bo-mi are showcased through authentic Japanese cuisine prepared with fresh seasonal ingredients. Indeed, their relentless struggle to incorporate seasonality into the menu starts with a careful selection of quality ingredients. In particular, chicken, eggs, rice and vegetables used at this establishment are sourced from Chef Kwon’s family farm. A culmination of such painstaking effort, the fare at Mitou genuinely reflects a sense of earnestness, modesty and dedication harbored by the two chefs as eternal students of culinary art. It thus comes as no surprise that customers eagerly anticipate Mitou’s new offerings every season.",2 Stars,"Air conditioning,Car park,Counter dining,Notable sake list,Valet parking",0,37.52206,"Seoul, South Korea",127.04502,Mitou,+821072869914,₩₩₩₩,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/mitou,,2024-05-14 15:02:16.922318521+08:00
356,"13 Hakdong-ro 17-gil, Gangnam-gu, Seoul, 06045, South Korea",Innovative,"Chef Kim Jin-hyuk continues to attract discerning gourmets with his whimsically creative and modern offerings. His reverence for seasonal ingredients, his attention to balance, and his delicate yet assertive sauces come together like a symphony that pairs well with both wine and sake. The L-shaped counter with ample seating, the gleaming open kitchen, the spacious dining hall, and the private dining room each do their part to make the diners feel comfortable. Be sure to reserve ahead.",2 Stars,"Air conditioning,Counter dining,Valet parking",0,37.51346,"Seoul, South Korea",127.02602,alla Prima,+8225112555,₩₩₩₩,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/alla-prima,https://www.allaprima.co.kr/,2024-05-14 15:02:16.951695232+08:00
357,"2F Center field EAST E205, 231 Teheran-ro, Gangnam-gu, Seoul, 06142, South Korea","Contemporary, Seasonal Cuisine","Restaurant Allen is where Chef Allen Suh's meticulous culinary craft and dedication translate into a contemporary cuisine with a refined flair. Chef Suh’s dishes embody his expertise in local seasonal ingredients and their application. Their alluring flavors are not complex; rather, they are straightforward and true to the ingredients. Such attention to the basics makes Allen stand out from the rest. Plus, the exceptional teamwork of the efficient kitchen and service staff allows customers to enjoy dining amidst a relaxed atmosphere. Allen’s distinctive means of hinting at the time of year through its cuisine is a truly exclusive delight.",2 Stars,"Air conditioning,Car park,Interesting wine list,Wheelchair access",0,37.50304,"Seoul, South Korea",127.04158,Restaurant Allen,+82269857214,₩₩₩₩,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/restaurant-allen,http://www.restaurantallen.com,2024-05-14 15:02:16.981912844+08:00
358,"126 West Street, Marlow, SL7 2BP, United Kingdom",Modern British,"Tom Kerridge’s flagship specialises in dishes which are based around pub classics, but elevated to new heights. The menu is not overly long but it still proves hard to choose, as every dish sounds so appealing. The ingredients are exemplary, presentation is first-rate, and the bold, natural flavours are given room to shine, resulting in dishes that are rich, rewarding and memorable. The beams add character to the room, while the friendly staff cope well with busy times and keep the atmosphere light and convivial.",2 Stars,"Car park,Restaurant offering vegetarian menus",0,51.5696616,"Marlow, United Kingdom",-0.7836567,Hand and Flowers,+441628482277,££££,https://guide.michelin.com/en/buckinghamshire/marlow/restaurant/hand-and-flowers,https://www.thehandandflowers.co.uk/,2024-05-14 15:02:17.011561755+08:00
359,"42 Albemarle Street, Mayfair, London, W1S 4JH, United Kingdom",Indian,"The clubs of colonial India are the inspiration for this impeccably run restaurant. It's spread across two levels: the ground floor booths are perfect for lunch, while the vivid red basement has a more intimate feel. The extensive menus are predominantly Northern Indian in style, featuring superbly executed, traditionally based dishes. Balance, sophistication and depth are all present in the cooking, with options like tandoori masala lamb chops and kid goat methi keema standing out.",2 Stars,"Air conditioning,Restaurant offering vegetarian menus",0,51.5085431,"London, United Kingdom",-0.141547,Gymkhana,+442030115900,££££,https://guide.michelin.com/en/greater-london/london/restaurant/gymkhana,https://gymkhanalondon.com/,2024-05-14 15:02:17.045561368+08:00
360,"Midsummer Common, Cambridge, CB4 1HA, United Kingdom",Creative,"This stylish restaurant is found in a beautiful Victorian house, which is a match made in heaven with its idyllic location overlooking Midsummer Common. It may have been running for over 20 years, but the team here are not the sort to rest on their laurels. Dishes continually evolve and, while having a classic base, are packed full of personality and originality; this is a kitchen which is not afraid to push the boundaries. Luxury ingredients are generously used, flavours are measured and there’s an appealing range of different textures.",2 Stars,"Air conditioning,Garden or park,Interesting wine list",0,52.2120545,"Cambridge, United Kingdom",0.1284006,Midsummer House,+441223369299,££££,https://guide.michelin.com/en/cambridgeshire/cambridge/restaurant/midsummer-house,https://midsummerhouse.co.uk,2024-05-14 15:02:17.074949979+08:00
361,"The Glenturret Distillery, The Hosh, Torreglen, Crieff, PH7 4HA, United Kingdom",Modern Cuisine,"This intimate restaurant mixes the luxury with the familiar, in both its décor and its dishes. The likes of tattie scones are served alongside Highland Wagyu and caviar, in a room that features both a rustic beamed ceiling and maple leaf Lalique chandeliers. Chef Mark Donald adeptly balances local and global influences in sophisticated, precisely crafted dishes with superb depth of flavour. Set inside The Glenturret Distillery, the restaurant boasts some truly unique aged malts, and they even offer a whisky tasting selection as well as a top-class wine list.",2 Stars,"Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",0,56.3890265,"Crieff, United Kingdom",-3.8527163,The Glenturret Lalique,+441764656565,££££,https://guide.michelin.com/en/perth-and-kinross/crieff/restaurant/the-glenturret-lalique,https://www.theglenturretrestaurant.com,2024-05-14 15:02:17.10254689+08:00
362,"Eglwysfach, Machynlleth, SY20 8TA, United Kingdom",Creative,"For a truly unique experience head for rural Wales and this matt black, part-Georgian house with luxurious bedrooms. Dinner starts early, which gives chef-owner Gareth Ward over 4 hours to take diners on an immersive culinary journey. The playful surprise menu of around 30 servings blends ingredients from Wales with those from around the globe – and comes with an array of vibrant, contrasting flavours and textures. Regional sheepskins and tweezers made by a nearby blacksmith create a local theme, while a DJ matches the music to the mood.",2 Stars,"Car park,Counter dining,Garden or park,Wheelchair access",0,52.5445284,"Machynlleth, United Kingdom",-3.9439501,Ynyshir,+441654781209,££££,https://guide.michelin.com/en/ceredigion/machynlleth/restaurant/ynyshir,http://www.ynyshir.co.uk,2024-05-14 15:02:17.12804+08:00
363,"Lenton Lane, Nottingham, NG7 2SA, United Kingdom",Creative,"This restaurant has become quite the operation over the years, what with their main dining room, Tasting Room, Kitchen Bench, bedrooms, garden and even their own bees. Sat Bains’ commitment to sustainability informs his cooking, which makes great use of the garden and greenhouse, as well as superb, carefully sourced produce from the British Isles – whether that be beautifully cooked Orkney scallops, or fabulously complex roasted grouse. Whatever the dish, it will be as punchy as it is good looking. Genial, professional service comes from a well-versed team.",2 Stars,"Air conditioning,Car park,Garden or park,Restaurant offering vegetarian menus",1,52.9251069,"Nottingham, United Kingdom",-1.1676041,Restaurant Sat Bains,+441159866566,££££,https://guide.michelin.com/en/nottingham-region/nottingham/restaurant/restaurant-sat-bains,https://www.restaurantsatbains.com/,2024-05-14 15:02:17.156734011+08:00
364,"Auchterarder, PH3 1NF, United Kingdom",Modern French,"Hidden away in the depths of the world-famous Gleneagles resort, this intimate restaurant has an appealing classical elegance, courtesy of dark wood walls, clever lighting and colourful food-themed art. The philosophy and spirit of the late Andrew Fairlie lives on in refined cooking with a French heart and a Scottish soul. Techniques are rooted in the classics and superb quality produce guides the menu, with 95% of the vegetables coming from their walled Victorian garden. Service is formal but comes with plenty of personality.",2 Stars,"Air conditioning,Car park,Garden or park,Restaurant offering vegetarian menus,Wheelchair access",0,56.2832316,"Auchterarder, United Kingdom",-3.7517344,Restaurant Andrew Fairlie,+441764694267,££££,https://guide.michelin.com/en/perth-and-kinross/auchterarder/restaurant/andrew-fairlie-at-gleneagles,https://www.andrewfairlie.co.uk/,2024-05-14 15:02:17.191401024+08:00
365,"48 Summer Row, Birmingham, B3 1JJ, United Kingdom",Indian,"Locally born and bred chef-owner Aktar Islam has fashioned a wonderful dining experience at this ever-developing restaurant. A spacious bar and sitting room are cleverly used as a space in which to enjoy snacks and a drink before heading to the dining room and its open kitchen. The series of flavoursome, excellently spiced and carefully balanced dishes are creative, modern takes on Indian recipes. Well-chosen wines from the excellent sommelier are on-hand to accompany.",2 Stars,"Air conditioning,Restaurant offering vegetarian menus,Wheelchair access",0,52.481614,"Birmingham, United Kingdom",-1.9079211,Opheem,+441212013377,££££,https://guide.michelin.com/en/west-midlands/birmingham/restaurant/opheem,https://opheem.com/,2024-05-14 15:02:17.239106343+08:00
366,"Church Road, Great Milton, OX44 7PD, United Kingdom",French,"You cannot help but fall in love with this iconic country house restaurant. As its name suggests, the seasons lead the way: wander the grounds and you’ll discover an amazing array of plants, as well as a 2,500 strong orchard. Raymond Blanc's protégé, Luke Selby, now heads up the kitchen and, while the skilfully executed cooking has a classic French base, it also comes with a light, modern touch. The multi-course set menus are exquisitely balanced; flavours are intense, combinations are sophisticated, and the presentation shows an eye for detail.",2 Stars,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",1,51.7169058,"Great Milton, United Kingdom",-1.0915663,"Le Manoir aux Quat' Saisons, a Belmond Hotel",+441844278881,££££,https://guide.michelin.com/en/oxfordshire/great-milton/restaurant/belmond-le-manoir-aux-quat-saisons,https://www.belmond.com/hotels/europe/uk/oxfordshire/belmond-le-manoir-aux-quat-saisons/dining,2024-05-14 15:02:17.272780356+08:00
367,"70 Wilton Road, Victoria, London, SW1V 1DE, United Kingdom",Chinese,"Andrew Wong’s inspiration comes from across all of the Chinese provinces; join him for a 3-hour culinary voyage around the country with the ‘Collections of China’ evening menu, where he presents his own unique interpretations of regional dishes, which demonstrate extraordinary sophistication, creativity and depth of flavour.  Start with a drink downstairs in the Forbidden City, or come at lunch for some great dim sum – they even have a dim sum tasting menu. Clued-up service adds to the overall experience and dishes are explained with obvious pride.",2 Stars,Air conditioning,0,51.4930091,"London, United Kingdom",-0.1406558,A. Wong,+442078288931,££££,https://guide.michelin.com/en/greater-london/london/restaurant/a-wong,https://www.awong.co.uk/,2024-05-14 15:02:17.299650166+08:00
368,"68 Regent Street, Soho, London, W1B 4DY, United Kingdom",Modern French,"The eponymous chef has been given a discreet, intimate environment at the Hotel Café Royal in which to showcase his impressive and accomplished cuisine. His dishes are exquisite in appearance and, like a seasoned orchestra, everything on the plate adds its own note of flavour to produce something harmonious and exhilarating. Whether Cornish sardines, Yorkshire rhubarb or Herdwick lamb, the kitchen knows how to bring out the best in its ingredients. The smart team offer service that is formal but free from stuffiness.",2 Stars,"Air conditioning,Restaurant offering vegetarian menus,Wheelchair access",0,51.5100201,"London, United Kingdom",-0.1359557,Alex Dilling at Hotel Café Royal,+442074594022,££££,https://guide.michelin.com/en/greater-london/london/restaurant/alex-dilling-at-hotel-cafe-royal,http://www.alexdilling.com,2024-05-14 15:02:17.327479177+08:00
369,"18-19 Parnell Square North, Rotunda, Dublin City, D01 T3V8, Ireland",Modern Cuisine,"Mickael Viljanen’s basement restaurant is a stylish, elegant spot decorated with eye-catching art. Superb service complements cooking that focuses on prime luxury ingredients and sees classic French techniques combined with subtle modern touches. Mickael’s creativity and personality shine through in perfectly balanced, immaculately executed dishes with sublime natural flavours and beautiful presentation. The 'Irish Coffee' is made in the dining room and is, like everything else, an experience to remember.",2 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus",0,53.354379,"Dublin City, Ireland",-6.2639708,Chapter One by Mickael Viljanen,+35318732266,$$$$,https://guide.michelin.com/en/dublin/dublin/restaurant/chapter-one-by-mickael-viljanen,https://chapteronerestaurant.com/,2024-05-14 15:02:17.353981387+08:00
370,"199 Tooley Street, Southwark, London, SE1 2JX, United Kingdom",Modern Cuisine,"Story is a restaurant that continues to evolve rather than merely reinvent itself and its latest chapter saw the addition of a second storey which hosts a handsome private dining room. In the bright, open main restaurant, Tom Sellers’ talented kitchen team serve a surprise set menu, where luxurious ingredients – from langoustines to turbot – make up dishes that are as succulent as they are visually arresting; you can also expect updated versions of his signature constructions. The charming service team ensure the atmosphere is always warm and welcoming.",2 Stars,"Air conditioning,Wheelchair access",0,51.5028085,"London, United Kingdom",-0.077787,Story,+442071832117,££££,https://guide.michelin.com/en/greater-london/london/restaurant/story,https://restaurantstory.co.uk/,2024-05-14 15:02:17.384426999+08:00
371,"Blackrock Market, 19a Main Street, Blackrock, A94 C8Y1, Ireland",Creative,"There's a slightly magical feel to this stylish, cosy restaurant. With just a handful of tables, it makes for a personal dining experience, with Damien Grey and his small team explaining the dishes personally. The surprise tasting menu showcases bold, original dishes centred around the five tastes – salty, savoury, sweet, bitter and sour – which come together in perfect harmony. First-class ingredients are present throughout, treated with precision and strong modern technique by the chefs. Excellent wine pairings further enhance the experience.",2 Stars,Air conditioning,0,53.3013566,"Blackrock, Ireland",-6.1778934,Liath,+35312123676,$$$$,https://guide.michelin.com/en/dun-laoghaire-rathdown/blackrock/restaurant/Liath,https://www.liathrestaurant.com/,2024-05-14 15:02:17.417527112+08:00
372,"10 Trinity Square, City of London, London, EC3N 4AJ, United Kingdom","Modern French, French Contemporary","Anne-Sophie Pic’s London outpost is a charmingly run place situated in the impressive Beaux-Arts style Four Seasons Hotel. An airy, high-ceilinged room with attractive modern art is the stage for cooking rooted in classic French techniques where excellent quality ingredients combine in delicate combinations, with a range of spices judiciously used to add extra complexity and depth of flavour. Keep an eye out for Anne-Sophie's signature dishes, like the Les Berlingots pasta parcels or the striking 'White Millefeuille' for dessert.",2 Stars,"Air conditioning,Valet parking,Wheelchair access",0,51.5101629,"London, United Kingdom",-0.0779535,La Dame de Pic London,+442032979228,££££,https://guide.michelin.com/en/greater-london/london/restaurant/la-dame-de-pic,https://www.ladamedepiclondon.co.uk/,2024-05-14 15:02:17.442822621+08:00
373,"Shoreditch Town Hall, 380 Old Street, Shoreditch, London, EC1V 9LT, United Kingdom",Creative,"It's the balance and variety of the set menu at The Clove Club that really demonstrates how much this restaurant has developed. The ingredients, like Wiltshire trout and Aynhoe Park venison, are of exceptional quality, and Chef Isaac McHale and his highly driven kitchen team have all the skills to compose and construct stunning dishes where every element on the plate has a purpose and is given the room to shine. The historic Shoreditch Town Hall provides the perfect backdrop, with the open-plan kitchen adding a little theatre to proceedings.",2 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus",0,51.5271054,"London, United Kingdom",-0.0793371,The Clove Club,+442077296496,££££,https://guide.michelin.com/en/greater-london/london/restaurant/the-clove-club,https://www.thecloveclub.com/,2024-05-14 15:02:17.466946531+08:00
374,"70 Charlotte Street, Bloomsbury, London, W1T 4QG, United Kingdom",Modern Cuisine,"Five hours might seem like a long time for dinner, but you'll be glad you came after around 20 superb servings from James Knappett's creative surprise menu. You’ll start in the lounge with drinks and accomplished canapés that set the tone for the evening, before being guided to your seat at the beautiful kitchen counter – where you can watch the chefs finish dishes close-up. Outstanding British produce is at the heart of the experience, with the seafood often proving a highlight, whether it's soft and smoky eel or fresh squid enhanced by a creamy lobster sauce.",2 Stars,"Air conditioning,Restaurant offering vegetarian menus",0,51.5203616,"London, United Kingdom",-0.13647,Kitchen Table,+442076377770,££££,https://guide.michelin.com/en/greater-london/london/restaurant/kitchen-table-at-bubbledogs,https://kitchentablelondon.co.uk/,2024-05-14 15:02:17.486830238+08:00
375,"Michelin House, 81 Fulham Road, Chelsea, London, SW3 6RD, United Kingdom",French,"Bibendum sits on the first floor of the historic art deco building which was built as Michelin’s London HQ in 1911; its handsome interior cannot fail to impress, with the iconic stained glass windows allowing light to flood in – a fact best appreciated at lunch. Claude Bosi’s cooking shows a man proud of his French heritage and confident of his abilities. His dishes are poised and well-balanced with bold, assured flavours and some creative combinations. If you spot a soufflé on the menu, get excited, particularly if it’s of the chocolate variety.",2 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus",0,51.4933623,"London, United Kingdom",-0.1688013,Claude Bosi at Bibendum,+442075815817,££££,https://guide.michelin.com/en/greater-london/london/restaurant/claude-bosi-at-bibendum,https://claudebosi.com/,2024-05-14 15:02:17.504831745+08:00
376,"Manor House, Castlemartyr Resort, Castlemartyr, P25 X300, Ireland",Modern Cuisine,"Inside the Manor House of this breathtaking resort, you’ll find this equally glorious restaurant. The kitchen team provide a warm welcome before regaling you with a procession of original and elaborate snacks which more than hint at the supreme quality of the tasting menu to come. The striking and sophisticated dishes showcase the best of the local larder alongside more international flavours which highlight the chef’s time in Asia; the sauces are superlative. Dishes are finished off at your table in the elegant dining room – a fitting touch for an experience to remember.",2 Stars,"Car park,Garden or park,Wheelchair access",0,51.9117525,"Castlemartyr, Ireland",-8.0596578,Terre,+353214219053,$$$$,https://guide.michelin.com/en/cork/castlemartyr/restaurant/terre-1203607,http://terre.ie/,2024-05-14 15:02:17.521004151+08:00
377,"Customs House, Baltimore, P81  K291, Ireland","Turkish, Creative","Chef Ahmet Dede’s Turkish heritage underpins his beautifully composed and exquisite cuisine. Skilful, judicious spicing hits all the right notes so never comes close to overpowering the fine local ingredients; purity and balance are never at the expense of flavour. The whole brigade of nine in the kitchen are all from Turkey, and Ahmet’s personality imbues every creative yet authentic dish. The room is always alive with atmosphere and contentment, with service coming from charming co-owner Maria and her delightful team.",2 Stars,"Terrace,Wheelchair access",0,51.4835036,"Baltimore, Ireland",-9.3725309,dede,+3532848248,$$$$,https://guide.michelin.com/en/cork/ie-baltimore/restaurant/dede,https://customshousebaltimore.com/,2024-05-14 15:02:17.545548361+08:00
378,"21 Upper Merrion Street, Dublin City, D02 KF79, Ireland",Modern French,"This iconic restaurant has been thriving since 1981, thanks to both the eponymous chef and the exceptional team he has around him. It sits hidden away within a Georgian townhouse and oozes sumptuousness and sophistication thanks to features such as a gilt barrel ceiling and hand-crafted marquetry. The accomplished cooking isn’t to be upstaged, however: it is French at heart yet has a restrained modernity and showcases some bold yet superbly balanced flavours. The Irish ingredients are certainly luxurious, and both the wine cellar and the wine list are works of art.",2 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",0,53.338452,"Dublin City, Ireland",-6.2529969,Patrick Guilbaud,+35316764192,$$$$,https://guide.michelin.com/en/dublin/dublin/restaurant/patrick-guilbaud,https://www.restaurantpatrickguilbaud.ie/,2024-05-14 15:02:17.576145073+08:00
379,"180 Strand, Strand and Covent Garden, London, WC2R 1EA, United Kingdom",Creative,"Late 2022 saw Ikoyi move to new premises on the Strand; it now occupies an elegant, cool and stylishly understated space, with the sound of St Clement Danes Church in the background. Chef and founder Jeremy Chan is a constant presence at the pass, checking each dish as it’s sent forth from the open kitchen. His surprise tasting menu uses top quality organic produce from the British Isles, married with the spices of West Africa, to create dishes that are as unique and creative as they are bold and balanced.",2 Stars,"Air conditioning,Wheelchair access",0,51.5127392,"London, United Kingdom",-0.1144589,Ikoyi,+442035834660,££££,https://guide.michelin.com/en/greater-london/london/restaurant/ikoyi,https://ikoyilondon.com/,2024-05-14 15:02:17.607093685+08:00
380,"66 Knightsbridge, Hyde Park and Knightsbridge, London, SW1X 7LA, United Kingdom",Traditional British,"The menu may take inspiration from one of England's oldest recipe books, The Forme of Cury, but there is still something decidedly 'Heston' about the modern and creative dishes on show at this restaurant housed inside The Mandarin Oriental Hotel. You need only take one look at dishes like the signature illusory 'Meat Fruit' to see the eponymous chef's playful influence. Crucially, the flavours of the creations are sublime too, with the aforementioned dish providing a smooth, utterly delicious chicken liver parfait, regardless of its fun, fruity form.",2 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access",0,51.5021106,"London, United Kingdom",-0.1599147,Dinner by Heston Blumenthal,+442072013833,££££,https://guide.michelin.com/en/greater-london/london/restaurant/dinner-by-heston-blumenthal,https://www.dinnerbyheston.co.uk/,2024-05-14 15:02:17.638212097+08:00
381,"36 Snowsfields, Southwark, London, SE1 3SU, United Kingdom",Modern Cuisine,"Here is a restaurant that just seems to get everything right. The chefs in the open kitchen craft expertly prepared, fuss-free dishes using prime produce; the combinations are perfectly balanced, flavours are assured and the execution is superb. It’s a pleasure eating food of such clarity and confidence, like the simple yet delicious baba which changes flavour with the seasons. Personable wine service adds to the experience, as does the thoughtfully curated list that includes hitherto unexplored regions. The charming service team also help to make dining here such a joyous occasion.",2 Stars,"Air conditioning,Counter dining,Interesting wine list,Notable sake list,Terrace,Wheelchair access",0,51.502205,"London, United Kingdom",-0.084674,Trivet,+442031418670,££££,https://guide.michelin.com/en/greater-london/london/restaurant/trivet,https://trivetrestaurant.co.uk/,2024-05-14 15:02:17.668216008+08:00
382,"Prescot Road, Aughton, L39 6RT, United Kingdom",Modern British,"Charming grounds lead up to this beautifully restored 16C country house, where you’ll be warmly welcomed by one of the slickest teams around. The Scandic-style restaurant is a truly striking space, with its blond wood tables, floor-to-ceiling windows and tempting cheese room. Your meal commences with an array of snacks, the last served in the kitchen where you can chat with Head Chef Mark Birchall. His refined, highly original dishes feature some terrific English produce. Luxury woodland lodges are among the accommodation on offer.",2 Stars,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",1,53.5423365,"Aughton, United Kingdom",-2.8919183,Moor Hall,+441695572511,££££,https://guide.michelin.com/en/lancashire/aughton/restaurant/moor-hall,https://moorhall.com/,2024-05-14 15:02:17.69800692+08:00
383,"8 Patriot Square, Tower Hamlets, London, E2 9NF, United Kingdom",Creative,"In contrast to the grandeur of its location inside the Town Hall Hotel, there's an understated, modern look to Da Terra. Chef Rafael Cagali hails from Brazil and his great grandfather was from Italy, and these influences, along with time spent working in Spain, come together in skilfully crafted, highly original cooking founded on Brazilian traditions. The strikingly presented dishes are bursting with colour, and the surprise menu builds beautifully as you move from course to course. Wine pairings are thoughtfully chosen, with admirable originality.",2 Stars,"Air conditioning,Restaurant offering vegetarian menus",0,51.530411,"London, United Kingdom",-0.05607,Da Terra,+442070622052,££££,https://guide.michelin.com/en/greater-london/london/restaurant/da-terra,https://daterra.co.uk/,2024-05-14 15:02:17.729053132+08:00
384,"1 Grosvenor Place, Belgravia, London, SW1X 7HJ, United Kingdom",Modern Cuisine,"The Peninsula’s rooftop restaurant is a celebration of the world of speed; it’s named after the famous Surrey racetrack and a scale model of Concorde hangs from its ceiling. When it comes to the kitchen brigade, it’s clear there’s a high level of skill on board, as the team was assembled under the aegis of Claude Bosi. Expect finely detailed, exquisite cooking that showcases the best British ingredients, like Lake District lamb and Cornish squid, in delicate yet rewarding dishes. The floor-to-ceiling windows look out onto a fantastic terrace.",2 Stars,"Air conditioning,Great view,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access",0,51.5017267,"London, United Kingdom",-0.1518849,Brooklands,+442081386888,££££,https://guide.michelin.com/en/greater-london/london/restaurant/brooklands,https://www.peninsula.com/en/london/hotel-fine-dining/brooklands,2024-05-14 15:02:17.763639945+08:00
385,"561 Ramkhamhaeng Road, Hua Mak, Bang Kapi, Bangkok, 10240, Thailand",Thai contemporary,"Chef Chudaree 'Tam' Debhakam brings the farm-to-table concept to life with her detailed, contemporary Thai tasting menu. Seasonal and sustainable ingredients, some sourced from her own backyard, highlight a culinary journey through Thailand. The dishes present bold flavours and delicate spices, crafted by a charming team within an elegant villa setting.",2 Stars,"Air conditioning,Car park,Garden or park,Interesting wine list",0,13.75155,"Bangkok, Thailand",100.60551,Baan Tepa,+66986969074,฿฿฿฿,https://guide.michelin.com/en/bangkok-region/bangkok/restaurant/baan-tepa,http://www.baantepabkk.com,2024-05-14 15:02:17.810493063+08:00
386,"61F, Tower Club at Lebua, 1055 Silom Road, Si Lom, Bang Rak, Bangkok, 10500, Thailand",French Contemporary,"Start with champagne or a cocktail in the Pink Bar before taking your seat in this visually stunning restaurant housed inside the Lebua at State Tower hotel. Originally from the Loire Valley, chef Vincent Thierry spearheads the detailed and sophisticated modern French cooking. Dishes deliver well-judged, balanced flavours with the help of contemporary techniques and a global outlook. Top quality ingredients are to the fore and sauces are a highlight.",2 Stars,"Air conditioning,Car park,Great view,Interesting wine list,Valet parking,Wheelchair access",0,13.7215006,"Bangkok, Thailand",100.5171696,Chef's Table,+6626249555,฿฿฿฿,https://guide.michelin.com/en/bangkok-region/bangkok/restaurant/chef-s-table1184372,http://www.lebua.com/restaurants/chefs-table,2024-05-14 15:02:17.839963974+08:00
387,"10 Soi Yen Akat 3, Chong Nonsi, Yan Nawa, Bangkok, 10120, Thailand",European Contemporary,"At Sühring, twin chefs Matthias and Thomas present a modern German tasting menu influenced by family recipes, childhood memories, and travels. Each dish showcases expertly prepared seasonal ingredients using traditional German techniques such as fermenting, pickling, and curing. The restaurant, located in a restored 1970s villa, offers an exceptional dining experience, especially when seated at the kitchen counter.",2 Stars,"Air conditioning,Car park,Counter dining,Garden or park,Interesting wine list,Valet parking",0,13.7108084,"Bangkok, Thailand",100.5457264,Sühring,+6621072777,฿฿฿฿,https://guide.michelin.com/en/bangkok-region/bangkok/restaurant/suhring,http://www.restaurantsuhring.com,2024-05-14 15:02:17.871003186+08:00
388,"56 Soi Sukhumvit 26, Khlong Tan, Khlong Toei, Bangkok, 10110, Thailand",Southern Thai,"In this restored two-storey mansion, a team of chefs, all having learned from their grandmothers, create a marvellous tasting menu that exemplifies detailed and refined cooking. Thai classics are elevated to another level through near-faultless execution and meticulously sourced, top-notch produce—especially notable are the seafood dishes and curries. To conclude a superb dining experience, the street food-inspired petits fours leave a memorable and delightful final impression.",2 Stars,"Air conditioning,Car park",0,13.72654,"Bangkok, Thailand",100.56989,Sorn,+66990811119,฿฿฿฿,https://guide.michelin.com/en/bangkok-region/bangkok/restaurant/sorn,http://www.sornfinesouthern.com,2024-05-14 15:02:17.902579298+08:00
389,"46/1 Sukhumvit 53, Khlong Tan Nuea, Vadhana, Bangkok, 10110, Thailand","Indian, Contemporary","Gaa's setting reflects Chef Garima Arora's culinary style: blending tradition with modern techniques. Garima personally serves a tasting menu inspired by her Indian heritage, featuring inventive street food reinterpretations. Her assured and skilful cooking showcases precisely balanced spicing, remarkable flavour combinations, and delightful texture and temperature contrasts.",2 Stars,"Car park,Interesting wine list",0,13.72725,"Bangkok, Thailand",100.57828,Gaa,+66639874747,฿฿฿฿,https://guide.michelin.com/en/bangkok-region/bangkok/restaurant/gaa-1194845,https://www.gaabkk.com,2024-05-14 15:02:17.93346911+08:00
390,"65F, Tower Club at Lebua, 1055 Silom Road, Si Lom, Bang Rak, Bangkok, 10500, Thailand",French Contemporary,"Perched on the 65th floor of the Lebua Hotel, Mezzaluna offers sky-high and breathtaking views. Toast to the high life at Sky Bar before settling in for a gastronomic journey. The accomplished chef and his team deliver European delights with Japanese precision in a seven-course set menu, along with some surprises. The flavours are balanced and sophisticated, and the food is creative and technically precise. A wine list of substantial proportions and prices accompanies.",2 Stars,"Air conditioning,Car park,Great view,Interesting wine list,Notable sake list,Valet parking,Wheelchair access",0,13.722148,"Bangkok, Thailand",100.51691,Mezzaluna,+6626249555,฿฿฿฿,https://guide.michelin.com/en/bangkok-region/bangkok/restaurant/mezzaluna,http://www.lebua.com/restaurants/mezzaluna,2024-05-14 15:02:17.964671922+08:00
391,"131 Soi Sukhumvit 53, Khlong Tan Nuea, Vadhana, Bangkok, 10110, Thailand",Thai,"Inspired by an old Thai poem “Nai Nam Mi Pla Nai Na Mi Khao” (In the river, there are fish; In the rice field, there is rice), R-Haan aims to reflect the way in which food has influenced Thai people and culture. Relax in the lounge with a cocktail before entering the main dining room, or book the private room for up to 20 guests. Food is authentically Thai, offering both regional and royal cuisine, using ingredients from all over the country.",2 Stars,"Air conditioning,Car park,Interesting wine list,Valet parking",0,13.731805,"Bangkok, Thailand",100.57972,R-Haan,+66951415524,฿฿฿฿,https://guide.michelin.com/en/bangkok-region/bangkok/restaurant/r-haan,https://www.r-haan.com,2024-05-14 15:02:17.996236235+08:00
392,"B1F, 5-17-9 Shirokanedai, Minato-ku, Tokyo, 108-0071, Japan",Tempura,"Diners can fully enjoy the seasoned proficiency of Katsuji Ginya, a tempura master for over 30 years. Watching his pots intently, listening keenly to the sound of the oil, Ginya moves with the natural ease of a man whose craft pervades his every sinew. If you ask, he replies, “I don’t think about it; my body just knows the moves”. Ginya’s handling of oil, batter, seafood and vegetables is long past the theoretical stage; he is at one with his craft, body and soul.",2 Stars,"Air conditioning,Counter dining",0,35.637444,"Tokyo, Japan",139.723162,Tempura Ginya,+81354227612,¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tempura-ginya,,2024-05-14 15:02:18.026959546+08:00
393,"1-20-3 Higashiazabu, Minato-ku, Tokyo, 106-0044, Japan","French, Contemporary","The menu lists the ingredients, their producing regions and the names of their producers, attesting to chef Michihiro Haruta’s gratitude to them. To make his ingredients stand out, Haruta’s presentations are kept simple. Each dish is an interplay between the sensibilities he acquired in France and northern Europe and his own approach. The service team, led by Kazutaka Ozawa along with the chefs, creates a fun atmosphere with the customers.",2 Stars,"Air conditioning,Interesting wine list",1,35.655769,"Tokyo, Japan",139.743334,Crony,+81367125085,¥¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/crony-1194937,http://www.fft-crony.jp/,2024-05-14 15:02:18.052582756+08:00
394,"9F, 5-4-6 Ginza, Chuo-ku, Tokyo, 104-0061, Japan","French, Contemporary","It is now over a decade since Lionel Beccat left his native France to take to a new stage in Japan. He travelled extensively in Japan, feeling the earth, breathing its natural world through his skin, to know its foodstuffs and culture intimately. Two cultures coexist inside his soul, stirring a new terroir in his imagination. The cuisine that inspiration creates is as subtle and beautiful as a work of art.",2 Stars,"Air conditioning,Interesting wine list",0,35.671688,"Tokyo, Japan",139.763347,ESqUISSE,+81355375580,¥¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/esquisse,https://www.esquissetokyo.com/,2024-05-14 15:02:18.08852057+08:00
395,"4-2-34 Minamiazabu, Minato-ku, Tokyo, 106-0047, Japan",Japanese,"The name of the restaurant means ‘space surrounded by green plants’, and indeed Seisoka exudes a serene atmosphere, surrounded by the trees and shrubs of the Tengenji temple precincts. The name was inspired by a calligraphed tablet by Rosanjin Kitaoji (1883–1959) that adorns the wall. The cuisine is redolent with the spirit of chakaiseki (tea ceremony cuisine), while always evolving; for example, in summer tomato surinagashi appears in cocktails.",2 Stars,"Air conditioning,Counter dining,Restaurant offering vegetarian menus",0,35.64751,"Tokyo, Japan",139.724008,Seisoka,+81334733103,¥¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/seisoka,https://seisoka.com/,2024-05-14 15:02:18.117392481+08:00
396,"1-13 Kioicho, Chiyoda-ku, Tokyo, 102-0094, Japan",Japanese,"Inspired by the original owner-chef’s close friendship with Kitaoji Rosanjin, the current chef is the proud owner of numerous wooden signs, calligraphy and crockery. Striving for harmony of beauty and flavour, he moves with the times, such as incorporating Western ingredients. Entering the dining room to greet his guests, the chef distributes takikomi-gohan (rice seasoned with soy sauce and boiled with various ingredients) himself. The courteous hostess offers gracious service in the tatami-mat rooms.",2 Stars,"Air conditioning,Shoes must be removed",0,35.680327,"Tokyo, Japan",139.735892,Kioicho Fukudaya,+81332618577,¥¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kioicho-fukudaya,https://www.kioicho-fukudaya.jp/,2024-05-14 15:02:18.149262593+08:00
397,"5F, 8-8-19 Ginza, Chuo-ku, Tokyo, 104-0061, Japan",Japanese,"The simplicity of the cuisine makes it unforgettable. Katsuhiro Onodera uses lashings of carefully selected ingredients such as abalone, matsutake mushroom and spiny lobster. Garnishing is minimal to place the flavours of the ingredients front and centre. Sometimes Japanese and Western items are juxtaposed to explore original taste sensations: Mineoka milk tofu is paired with caviar, sukiyaki with truffles. Cuisine with both pedigree and modern refinement seems quintessentially Ginza.",2 Stars,"Air conditioning,Counter dining",0,35.668529,"Tokyo, Japan",139.761573,Ginza Fukuju,+81335718596,¥¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ginza-fukuju,,2024-05-14 15:02:18.180215805+08:00
398,"2F,  Azabudai Hills Garden Plaza D, 5-10-7 Toranomon, Minato-ku, Tokyo, 105-0001, Japan",French,"After a debut in Minamiaoyama and an engagement in Gaiemmae, Florilège has taken a new stage in Azabudai. In his latest foray, Chef Hiroyasu Kawate enters the world of table d’hôte: guests are seated around a single large table to share the joy of good food and conversation. Another change is a switch to plant-based cuisine, with the accent on vegetables. With his eye on the future, Kawate is promoting the cause of sustainability.",2 Stars,"Air conditioning,Interesting wine list,Wheelchair access",1,35.661598,"Tokyo, Japan",139.743562,Florilège,+81364358018,¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/florilege,https://www.aoyama-florilege.jp/,2024-05-14 15:02:18.210078817+08:00
399,"4F, 5-4-8 Ginza, Chuo-ku, Tokyo, 104-0061, Japan",Japanese,"Toru Okuda’s credo is “investigate daily”. Never one to do the same thing over and over, he’s constantly on the hunt for new preparation methods and presentations. Sashimi rejects rigid preoccupation with soy sauce and wasabi, nor is takikomi-gohan served at the end of the meal; the rice instead is served as inari-zushi, gomoku or okowa. Okuda marshals his finely honed techniques to bring forth a lively, exuberant cuisine. His unflagging curiosity leads him to treasure each day.",2 Stars,"Air conditioning,Counter dining,Interesting wine list",0,35.671381,"Tokyo, Japan",139.763089,Ginza Kojyu,+81362159544,¥¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ginza-koju,http://www.kojyu.jp/,2024-05-14 15:02:18.240021328+08:00
400,"2-3-18 Jingumae, Shibuya-ku, Tokyo, 150-0001, Japan",Japanese,"With soy sauce, mirin and katsuo-bushi (dried bonito flakes) in hand, Zaiyu Hasegawa is spreading Japanese cuisine to the world. Generally eschewing the use of kombu, he is skilled in generating flavours through combinations of ingredients and the umami of the meat. The “Dentucky” chicken wings stuffed with steamed mochi rice are like a snack between mains. The Den team and customers come together as one to create a fun atmosphere.",2 Stars,"Air conditioning,Notable sake list",1,35.67321,"Tokyo, Japan",139.712697,Den,+81364555433,¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/den,https://www.jimbochoden.com/,2024-05-14 15:02:18.26960444+08:00
401,"3F, Roppongi Hills Residence B, 6-12-2 Roppongi, Minato-ku, Tokyo, 106-0032, Japan",Sushi,"A typical meal might begin with the subtle flavour of white fish, followed by red fish, then chu-toro. After gizzard shad for the sourness come richer flavours such as horse mackerel or shrimp, then mackerel marinated in vinegar to cleanse the palate; uni and anago follow. The changes in flavour are carefully calibrated for the aftertaste that lingers in between. Underneath chef Takashi Ono’s strict demeanour toward his apprentices lies a gentle affection.",2 Stars,"Air conditioning,Counter dining",0,35.658713,"Tokyo, Japan",139.729049,Sukiyabashi Jiro Roppongiten,+81354136626,¥¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sukiyabashi-jiro-roppongiten,,2024-05-14 15:02:18.29713245+08:00
402,"7F, Four Seasons Hotel Tokyo at Marunouchi, 1-11-1 Marunouchi, Chiyoda-ku, Tokyo, 100-6277, Japan","French, Contemporary","Prix fixe menus trace the steps of Daniel Calvert’s culinary journey. His experiences in each city—London, New York, Paris, Hong Kong—interweaves and elevates the culinary cultures of their respective countries. A borderless sensibility joins French ingredients such as foie gras and vin jaune with Japanese influences such as soy sauce and sake lees. ‘The key to success is consistency’, says Calvert, who fine-tunes his craft with each dish.",2 Stars,"Air conditioning,Car park,Interesting wine list,Wheelchair access",0,35.678083,"Tokyo, Japan",139.767155,SÉZANNE,+81352225810,¥¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sezanne,https://www.sezanne.tokyo/,2024-05-14 15:02:18.327183062+08:00
403,"6-4-6 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan",Italian,"Tomofumi Saito is a culinary artist who is always setting his sights on higher goals. Tagliolini with caviar and red wine sauce is his speciality. He prepares the caviar himself to ensure just the right degree of saltiness. The combinations of ingredients and sauces change over time, as he tinkers in search of the ideal, and thinks up his menu only after personally checking the quality of ingredients at the market. His wife, Noriko, writes up the menu daily, conveying the chef’s passion.",2 Stars,"Air conditioning,Interesting wine list",0,35.661579,"Tokyo, Japan",139.716582,PRISMA,+81334063050,¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/prisma-1194160,,2024-05-14 15:02:18.356694073+08:00
404,"36F, ANA InterContinental Tokyo, 1-12-33 Akasaka, Minato-ku, Tokyo, 107-0052, Japan","French, Contemporary","The brainchild of Pierre Gagnaire, whose nickname is ‘the Picasso of the kitchen’. Of all Gagnaire’s eponymous restaurants worldwide, the Tokyo iteration on a high floor of a high-rise is perhaps the closest to heaven. With striking views of Tokyo Tower, the big-city ambience is unmistakeable. The chef expresses Gagnaire’s culinary vision through the prism of Japan’s seasons. On a canvas of white dishes, the chef draws in bright colours.",2 Stars,"Air conditioning,Car park,Great view,Interesting wine list,Wheelchair access",0,35.668231,"Tokyo, Japan",139.741089,PIERRE GAGNAIRE,+81335051185,¥¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/pierre-gagnaire-1194140,https://anaintercontinental-tokyo.jp/,2024-05-14 15:02:18.386852685+08:00
405,"3F, Tokyo Garden Terrace Kioicho, 1-3 Kioicho, Chiyoda-ku, Tokyo, 102-0094, Japan",Innovative,"MAZ operates under the supervision of Virgilio Martínez Véliz, chef of Central Restaurante in Lima, Peru. Through gastronomy, MAZ interprets the abundant natural environment of Peru from the vertical perspective of altitude. Directing the kitchen here is Santiago Fernández Saim. The menu, organised into themes for each of Peru’s environments—the Pacific coast, the Amazon rainforest and the Andes—is an encounter between diverse ecosystems and the seasons of Japan.",2 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus",0,35.679726,"Tokyo, Japan",139.737003,MAZ,+81362728513,¥¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/maz,https://maztokyo.jp/,2024-05-14 15:02:18.441264706+08:00
406,"B1F, 3-2-34 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan",Japanese,"The name contains the character for sabi, the aesthetic of elegant simplicity. In a sukiya-style space, the subtle interplay of shadow suggests the feeling of daybreak. As for the cuisine, the effects Hidetoshi Nakamura aims for are “harmonious, simple and pure”. Rather than lean on kombu and dried-bonito flakes, Nakamura expresses the ingredients themselves, along with one of Japan’s treasures: water. ‘Mizuni’, vegetables boiled in nothing but water and salt, epitomises this approach.",2 Stars,"Air conditioning,Counter dining,Interesting wine list",0,35.659411,"Tokyo, Japan",139.726652,Myojaku,+815031013945,¥¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/myojaku,http://myoujyaku.com/,2024-05-14 15:02:18.471152718+08:00
407,"4-10-5 Asakusa, Taito-ku, Tokyo, 111-0032, Japan","French, Contemporary","Noboru Arai motivates his team with his boundless curiosity. His wife Mayuka’s hospitality and his fellow artisans’ service are a consummate match. The fare here is the product of deep inquiries into a variety of food cultures. Ningyo-yaki (sponge cakes filled with red bean paste) and kaminari-okoshi rice crackers are Asakusa favourites, while chickpea hummus is a Middle Eastern tradition. Mixing in a little local culture sends French cuisine in intriguing directions.",2 Stars,"Air conditioning,Interesting wine list",0,35.718485,"Tokyo, Japan",139.79699,HOMMAGE,+81338741552,¥¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/hommage,http://www.hommage-arai.com/,2024-05-14 15:02:18.490818925+08:00
408,"Yebisu Garden Place, 1-13-1 Mita, Meguro-ku, Tokyo, 153-0062, Japan","French, Contemporary","The restaurant’s name simply means “Joël Robuchon’s dining table”. The informal service melts into the elegant lavender-schemed dining room. True to Robuchon’s conviction that “cooking is an art form that begins with love”, the spirit of gourmet food is everywhere on display. The menu consists of simple, modern dishes and a series of specialities. A place to let time slip through your fingers.",2 Stars,"Air conditioning,Interesting wine list,Terrace",0,35.641907,"Tokyo, Japan",139.714544,LA TABLE de Joël Robuchon,+81354241338,¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/la-table-de-joel-robuchon,https://www.robuchon.jp/,2024-05-14 15:02:18.508080832+08:00
409,"2-1-17 Komagata, Taito-ku, Tokyo, 111-0043, Japan",French,"Chef Yuichiro Watanabe styles his approach ‘Watanabe-ism’ – a fusion of local food culture with French cuisine. Sobagaki (buckwheat flour mash) in kombu broth gelée and topped with caviar is inspired by a recipe from Joël Robuchon, the chef’s mentor. Watanabe analyses the way history and cuisine evolved, creating dishes that are all his own. Foreshadowing the future of French cuisine, with a bow to the terroir of Japan.",2 Stars,"Air conditioning,Great view,Interesting wine list,Terrace",0,35.706847,"Tokyo, Japan",139.795384,Nabeno-Ism,+81352464056,¥¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/nabeno-ism,http://www.nabeno-ism.tokyo/,2024-05-14 15:02:18.525644539+08:00
410,"B1F, 2-17-29 Mita, Minato-ku, Tokyo, 108-0073, Japan",Japanese,"Walk through the door and the buzz of activity in the kitchen leaps out at you. A chef must also be able to provide customer service, says Haruhiko Yamamoto – and sure enough, the whole team works together to serve customers. Piled high on every plate is seasonality and creativity. Inaniwa udon noodles combining clams with abalone and bamboo shoots wrapped in beef are exquisite tastes. At the counter, regular customers enjoy priority seating; first-time patrons are seated at tables.",2 Stars,"Air conditioning,Counter dining",0,35.647433,"Tokyo, Japan",139.739938,Seizan,+81334518320,¥¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/seizan,https://seizan-mita.com/,2024-05-14 15:02:18.542022945+08:00
411,"9F, 5-5-13 Ginza, Chuo-ku, Tokyo, 104-0061, Japan",Tempura,"Fumio Kondo sets a modern example for Edomae tempura. He was one of the first to put the focus on vegetables, elevating their status from that of a side dish. Two examples are the shredded carrots fried in a pot and arranged like fireworks, and the cylindrical sweet potatoes made to resemble those baked on hot pebbles. He has had great success going where none has gone before.",2 Stars,"Air conditioning,Counter dining",0,35.671184,"Tokyo, Japan",139.763104,Tempura Kondo,+81355680923,¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tempura-kondo,https://tempura-kondo.com/,2024-05-14 15:02:18.559177451+08:00
412,"10F, 3-5-3 Ginza, Chuo-ku, Tokyo, 104-0061, Japan",French,"A restaurant produced by an international giant of the culinary world. In an astute reading of the times, he was among the first to include generous amounts of vegetables and cereals in his creations, dialing back the fats and sugars. As a result, both flavour and postprandial feeling are light. BEIGE Alain Ducasse preaches l’art de vivre through gastronomy in an emporium that exudes elegance, from the beige interior to the Jacquard fabrics and the design inspired by Coco Chanel.",2 Stars,"Air conditioning,Car park,Interesting wine list",0,35.67308,"Tokyo, Japan",139.766511,BEIGE Alain Ducasse,+81351595500,¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/beige-alain-ducasse,http://beige-tokyo.com/,2024-05-14 15:02:18.577869059+08:00
413,"1-4 Nihombashikabutocho, Chuo-ku, Tokyo, 103-0026, Japan",French,"Décor is chic in white and silver – like the cuisine, classic yet modern. Chef Satoru Asahina’s theme is ‘traditional heritage with modern innovation’. Classic recipes are read with a modern interpretation: for example, poulet en vessie – chicken wrapped in pig’s bladder. The name ‘Gastronome’ reflects Asahina’s desire that his restaurant become a gathering-place for gourmets. Elegant cuisine as beautiful as a painting.",2 Stars,Air conditioning,0,35.68274,"Tokyo, Japan",139.779323,ASAHINA Gastronome,+81358479600,¥¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/asahina-gastronome,https://asahinagastronome.com/,2024-05-14 15:02:18.595137965+08:00
414,"4-12-2 Ginza, Chuo-ku, Tokyo, 104-0061, Japan",Sushi,"Most customers visit this sushi restaurant for Tomoki Kobayashi’s sushi technique and his wife Juri’s graceful service. Drinking snacks, sushi and omakase set menus with generous servings of fish are to be enjoyed with condiments. Veteran sushi epicures know that the gizzard shad, conger eel and eggs are the true test of a sushi restaurant. The consummate skill applied to the humble tamagoyaki rolled omelette makes it a masterpiece. The devotion of the Kobayashis to their craft is palpable.",2 Stars,"Air conditioning,Counter dining",0,35.670064,"Tokyo, Japan",139.768149,Kobikicho Tomoki,+81355503401,¥¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kobikicho-tomoki,http://www.sushi-tomoki.jp/,2024-05-14 15:02:18.612073772+08:00
415,"2-19-12 Jingumae, Shibuya-ku, Tokyo, 150-0001, Japan",Japanese,"Kazuhito Higuchi reveres Japanese cooking and schooled himself on traditional culinary skills to find his own approach. Decoratively arranged sashimi of horse mackerel is straw-smoked; eel is grilled in Kansai style, without steaming. The ingredients for each dish are kept to a minimum in order to accentuate their flavours. This means the menu is surprisingly extensive; wondering what to be served next accentuates the excitement. Both originality and a passion for the old days shine through.",2 Stars,"Air conditioning,Counter dining",0,35.673471,"Tokyo, Japan",139.710124,Jingumae Higuchi,+81334027038,¥¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/higuchi,,2024-05-14 15:02:18.627617978+08:00
416,"4F, Kojun Bldg, 6-8-7 Ginza, Chuo-ku, Tokyo, 104-0061, Japan","Spanish, Contemporary","Around the dawn of the 21st century, Seiichi Honda was travelling in Basque country. Profoundly impressed by the depth and richness of Spanish cooking, which had by then captured the world’s attention, he switched his focus as a chef from French cuisine to Spanish. Using a local char-grilling technique called asado, Honda created his masterpiece: ravioli of smoked caviar. Honda moves forward by interpreting traditions and finding his own approach.",2 Stars,"Air conditioning,Counter dining,Interesting wine list",0,35.670064,"Tokyo, Japan",139.762822,ZURRIOLA,+81332895331,¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/zurriola,http://zurriola.jp/,2024-05-14 15:02:18.644298684+08:00
417,"B1F, 4-2-35 Roppongi, Minato-ku, Tokyo, 106-0032, Japan","French, Contemporary","A stone statue of a dragon’s head watches over the restaurant entrance like a guardian spirit. Chef Ryuta Iizuka leads a kitchen team that incorporates Japanese elements into French cooking. As a native of Niigata, he supports his home region’s producers, sourcing shiitake mushrooms from Minamiuonuma and pork from Tsumari. Even the knives from Tsubamesanjo display Iizuka’s hometown pride. The restaurant’s name refers to the Japanese word for a watch crown; thinking about his guests leaving with a smile is what keeps him ticking.",2 Stars,"Air conditioning,Counter dining,Interesting wine list,Wheelchair access",0,35.664729,"Tokyo, Japan",139.733371,Ryuzu,+81357704236,¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ryuzu,http://www.restaurant-ryuzu.com/,2024-05-14 15:02:18.670636894+08:00
418,"2-6-15 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan",Innovative,"Yoshihiro Narisawa draws out the charm of Japanese ingredients by paying homage to satoyama culture, a product of harmony between forest and people, and to food producers. Narisawa calls his culinary approach “innovative satoyama cuisine”. Dishes such as ‘Bread of the Forest 2010’, with natural yeast working its magic before your eyes, and ‘Satoyama Scenery and Essence of the Forest’, the essential landscape of Japan expressed through food, are fomenting a revolution in the culinary world.",2 Stars,"Air conditioning,Interesting wine list,Notable sake list,Restaurant offering vegetarian menus,Wheelchair access",1,35.671585,"Tokyo, Japan",139.722147,NARISAWA,+81357850799,¥¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/narisawa,http://www.narisawa-yoshihiro.com/,2024-05-14 15:02:18.701311806+08:00
419,"9F, 7-8-13 Ginza, Chuo-ku, Tokyo, 104-0061, Japan",Sushi,"Masahiro Yoshitake has a special place in his heart for Ginza, as this is where he began his journey as a sushi artisan. He applies his own ideas, further developing the traditional techniques of sushi artisans of the past. Fish is not wrapped in kombu kelp but steeped in kombu water. The nikiri soy sauce is prepared separately according to the characteristics of red-, white-fleshed or blue-backed fish. Sparing neither effort nor imagination, he joins past with future to tread a unique path.",2 Stars,"Air conditioning,Counter dining",0,35.668923,"Tokyo, Japan",139.761942,Sushi Yoshitake,+81362537331,¥¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sushi-yoshitake,http://sushi-yoshitake.com/,2024-05-14 15:02:18.73810842+08:00
420,"B1F, 2-8-17 Ginza, Chuo-ku, Tokyo, 104-0061, Japan",Japanese,"The evening begins as Takemasa Shinohara, with the voice of a storyteller, explains the menu. The appetisers weave in festivals and occasions, conveying Japan’s culture and customs. Just before the appetiser, the lights are dimmed, in a fairy-tale-like staging reminiscent of an evening tea party. The white walls with their hemp leaf patterns shimmer with the flames from candles. Koka rice cooked in a Shigaraki earthenware pot expresses Shinohara’s love for his roots. Shinohara’s personality and cuisine are equally enchanting.",2 Stars,"Air conditioning,Counter dining",0,35.673039,"Tokyo, Japan",139.767805,Ginza Shinohara,+81362630345,¥¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ginza-shinohara,,2024-05-14 15:02:18.767639932+08:00
421,"B1F, 8-10-3 Ginza, Chuo-ku, Tokyo, 104-0061, Japan",Sushi,"Owner-chef Shinji Kanesaka is devoted to sushi. He charms his customers as he trains his small army of apprentices. Through the sushi he shapes, Kanesaka conveys his thoughts and understanding of the sea, the fish market, and the work of the artisan. The key to great sushi, he says, is the three-way interplay between topping, vinegared rice, and wasabi. Fixing a keen eye on the condition of the seafood, Kanesaka deftly executes his techniques, harmonising the vinegared rice with each topping.",2 Stars,"Air conditioning,Counter dining",0,35.667938,"Tokyo, Japan",139.762691,Sushi Kanesaka,+81355684411,¥¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sushi-kanesaka,https://www.sushi-kanesaka.com/,2024-05-14 15:02:18.797646543+08:00
422,"2-5-5 Shintomi, Chuo-ku, Tokyo, 104-0041, Japan",Japanese,"The name is a portmanteau of Kurume, Chef Kotaro Nakashima’s hometown, and tanchozuru, ‘red-crowned crane’. The restaurant’s emblem, the head of a crane in profile against a bright sun, throws down the gauntlet on behalf of the Japanese culinary world. Care is taken in the aromas and temperatures here. Baked sesame tofu and pea soup are accented with the umami of Orient clam. Kutan’s burning aspiration and creativity shine in every dish.",2 Stars,"Air conditioning,Counter dining",0,35.671572,"Tokyo, Japan",139.774073,Kutan,+81355430335,¥¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kutan,,2024-05-14 15:02:18.835514258+08:00
423,"6-13-8 Akasaka, Minato-ku, Tokyo, 107-0052, Japan",Japanese,"‘Kirei-sabi’ describes the sentiments of third owner-chef Yoshihiro Murata: dishes that are beautiful and elegant, yet mature and stout of heart. For Kikunoi, successive innovation, rather than passing on a tradition unchanged, is tradition itself. The handling of ingredients knows no national boundaries here. Innovation at Kikunoi includes being the first in the Japanese gastronomic world to adopt the latest culinary implements.",2 Stars,"Air conditioning,Counter dining",0,35.669635,"Tokyo, Japan",139.734126,Akasaka Kikunoi,+81335686055,¥¥¥,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/akasaka-kikunoi,https://kikunoi.jp/kikunoiweb/Top/index,2024-05-14 15:02:18.86579427+08:00
424,"José Aparicio 1, Ronda, 29400, Spain",Creative,"Some call Ronda the ""city of dreams"". But without drifting off into reverie, we are indeed talking about one of the most beautiful towns in Andalusia, where Bardal, not far from the impressive bridge over El Tajo de Ronda, is now a flagship of the local restaurant scene.Chef Benito Gómez, a Catalan by birth who has made Andalusia his home, cooks up creative cuisine, steering clear of gimmickry and labels. Recognisable flavours that have a connection to local tradition undergo a transformation in a subtle interplay of contrasts and textures. Diners are given a choice of two tasting menus, one with 16 and the other with 19 courses. Both come with wine pairing options and a trolley with a large selection of cheeses before dessert.",2 Stars,"Air conditioning,Wheelchair access",0,36.74161,"Ronda, Spain",-5.16655,Bardal,+34951489828,€€€€,https://guide.michelin.com/en/andalucia/ronda/restaurant/bardal,https://restaurantebardal.com/,2024-05-14 15:02:18.894687981+08:00
425,"Zubieta 26, Donostia / San Sebastián, 20007, Spain",Creative,"In terms of technical excellence and personality, this place is constantly striving to be different, to win over diners and be the benchmark restaurant of the La Concha Bay.Housed in the Villa Favorita hotel, this restaurant is presided over by chef Paulo Airaudo, who hails from Córdoba (Argentina). He concocts creative cuisine that stands out for its excellent fish and seafood, combining the essence of Basque culinary tradition with subtle Italian and Asian influences. The decor strikes an aesthetic balance between classic and modern. There are three large tables and a bar where you can eat while watching the chefs at work – they also serve the dishes themselves. A single tasting menu based on select produce from around the world is proposed, with the option to order pairings and wines by the glass.",2 Stars,"Air conditioning,Counter dining,Garden or park,Wheelchair access",0,43.3168594,"Donostia / San Sebastián, Spain",-1.9859469,Amelia by Paulo Airaudo,+34943845647,€€€€,https://guide.michelin.com/en/pais-vasco/es-donostia-san-sebastian/restaurant/amelia-1191398,https://www.ameliarestaurant.com/,2024-05-14 15:02:18.941883799+08:00
426,"Avenida Virgen de Guadalupe 21, La Caleta, Adeje, 38679, Spain",Creative,"If you’re on the lookout for an authentic gourmet experience and you’re not familiar with the elaborate cooking of the Padrón brothers (Juan Carlos and Jonathan) at the Royal Hideaway Corales Beach resort, it’s high time to book a table! Located on the fifth floor of this innovatively designed hotel, the restaurant delights guests with the ocean and sunset views from several of its tables and the high level of service and cuisine, with many of its dishes eliciting a strong emotional response. In keeping with its philosophy, the focus here is on traditional Canary Island recipes (albeit from a creative perspective) and a high level of refinement in its presentation. There’s just a single yet extensive tasting menu along with several wine pairing options (we were particularly impressed and surprised by the pigeon with seasonal cep mushrooms, as well as the intense flavour of the neck of lamb with mint escabeche). One dish that is a mainstay on the menu due to its popularity is the delicious Turrón of Canary Island morcilla and almond praline.",2 Stars,"Air conditioning,Great view",0,28.1018325,"Adeje, Spain",-16.7535126,El Rincón de Juan Carlos,+34922868040,€€€€,https://guide.michelin.com/en/canarias/adeje/restaurant/el-rincon-de-juan-carlos-1194880,https://web.elrincondejuancarlos.com,2024-05-14 15:02:18.962966307+08:00
427,"Correos 8-1º, Valencia, 46002, Spain",Creative,"El Poblet was the original name of Quique Dacosta's famous restaurant in Dénia, which now bears his own name. This place was founded by the culinary maestro as a tribute to his own history. Dedicated to cooking with produce from the region, especially his beloved Albufera, Luís Valls is now at the helm here. His cooking is centred around a fusion of innovation and modern Valencian cuisine that is deeply rooted in tradition and teeming with personality. This is showcased via exquisite textures, bold flavours, top-quality local produce and even a reinvented take on cold cuts that will definitely leave an impression. Choose between several menus (one à la carte and two tasting menus entitled Ciutat Vella and Territori). There is no shortage of great labels in the wine cellar, plus an incredible collection of single malt whiskies!",2 Stars,"Air conditioning,Interesting wine list,Wheelchair access",0,39.469784,"Valencia, Spain",-0.3745175,El Poblet,+34961111106,€€€€,https://guide.michelin.com/en/comunidad-valenciana/valencia/restaurant/el-poblet,http://www.elpobletrestaurante.com,2024-05-14 15:02:18.983625015+08:00
428,"Carretera N 135, Urdaitz, 31698, Spain",Creative,"The last thing you expect in a mansion such as this, the stone façade of which has, over the centuries, witnessed the passing of pilgrims heading to Santiago de Compostela along the Way of St James, is innovative cuisine that is well worth a break in your journey.Its interior is both rustic and contemporary in style, with three separate sections: the dining area at the entrance; the fine-dining room upstairs; plus an exclusive space (with just three tables) where you can eat while watching the chefs at work. Chef David Yárnoz prepares sincere, creative cuisine that is captivating in terms of both its aesthetics and its flavour, and always showcases the outstanding produce of the Navarra region. This is demonstrated on a single surprise menu (Clásicos y Evolución) featuring the restaurant’s signature dishes alongside its more recent creations.",2 Stars,"Air conditioning,Car park",1,42.909132,"Urdaitz, Spain",-1.533913,El Molino de Urdániz,+34948304109,€€€€,https://guide.michelin.com/en/comunidad-foral-de-navarra/urdaitz/restaurant/el-molino-de-urdaniz,http://www.elmolinourdaniz.com,2024-05-14 15:02:19.004431623+08:00
429,"Claudio Coello 67, Madrid, 28001, Spain",Creative,"Full of enthusiasm, a perfectionist, approachable and fun, chef Ramón Freixa learnt the ropes as a child, pitching in at his family's restaurant in Barcelona (El Racó d'en Freixa). At his eponymous eatery, he advocates a style of behaviour rather than a culinary doctrine: “the whole philosophy behind my cooking, just as in art and in life, revolves around the pursuit of happiness”. This elegant restaurant, part of the Hotel Único Madrid, boasts strikingly beautiful flooring, a main dining room, a private dining space, plus a glass-fronted terrace resembling a veranda, all of which combine to create a truly luxurious setting in the Salamanca district. Working with complex flavours, the meticulous cuisine is centred around several tasting menus (“Temporalidad RFM”, “Descubriendo RFM” and “Universo Freixa”; plus the “Petit Menú”, available for lunch from Tuesday to Friday) which might seem rather eccentric at first, but it soon becomes clear that they strike the perfect balance between traditional and cutting-edge cuisine.",2 Stars,"Air conditioning,Interesting wine list",0,40.4284323,"Madrid, Spain",-3.6861735,Ramón Freixa Madrid,+34917818262,€€€€,https://guide.michelin.com/en/comunidad-de-madrid/madrid/restaurant/ramon-freixa-madrid,http://www.ramonfreixamadrid.com,2024-05-14 15:02:19.034776135+08:00
430,"Paseo de la Castellana 57, Madrid, 28046, Spain",Contemporary,"This place is somewhat reminiscent of a speakeasy, and a meal here is quite the experience. They play ingeniously with smoky flavours and aromas without ever overwhelming the palate. Located in the Hyatt Regency Hesperia Madrid, Smoked Room has its own entrance and, positioning itself as an exclusive alternative, shares its space with the restaurant Leña Madrid. The aesthetically pleasing dining area has an intimate feel and features a Japanese-style bar facing the kitchen as well as just two tables. Sophisticated cuisine is showcased here in a single tasting menu (""Todo es humo"" – or ""Everything is smoke""), which is based on lightly smoked and charcoal-grilled dishes and always features exquisite combinations of the finest seasonal produce, matured fish and meats, seaweed etc. Reservations are taken from the 15th of each month.",2 Stars,"Air conditioning,Counter dining,Interesting wine list",0,40.4385556,"Madrid, Spain",-3.691358,Smoked Room,+34911086277,€€€€,https://guide.michelin.com/en/comunidad-de-madrid/madrid/restaurant/smoked-room,https://grupodanigarcia.com/es/,2024-05-14 15:02:19.065152946+08:00
431,"Reboredo 73, O Grove, 36980, Spain",Creative,"O Grove, a peninsula with stunning coves of fine white sand, is the location of Culler de Pau, a restaurant separated from the sea by a valley full of cornfields and small orchards; it is also where chef Javier Olleros has his family home and where he runs this business with his wife, Amaranta Rodríguez, and Japanese chef Takahide Tamaka. The ethos behind this restaurant is underpinned by a concern about issues such as obesity, the climate crisis and fast food culture. In the minimalist-style dining area with large windows and spectacular views of the estuary, discover “zero-mile” cooking on a “symbolic” à la carte and three set menus (Ronsel, Marexada and Descuberta) that reflect a commitment to the environment and to the Atlantic. Culler de Pau has its own vegetable garden, hence its desire for guests to share in the immediate pleasure of tasting herbs and other produce that has just been harvested and which form the basis of its aromatic soups. Make sure you take a stroll through the garden before eating and enjoy a coffee in the stylish winter greenhouse!",2 Stars,"Air conditioning,Car park,Great view,Interesting wine list,Wheelchair access",1,42.4752854,"O Grove, Spain",-8.8957637,Culler de Pau,+34986732275,€€€€,https://guide.michelin.com/en/galicia/o-grove/restaurant/culler-de-pau,https://www.cullerdepau.com/es/,2024-05-14 15:02:19.091956957+08:00
432,"Urbanización Buenavista, El Palmar, 30120, Spain",Creative,"A culinary experience in every sense! From the moment you enter, you are guided through a surprising sequence of flavours and sensations, starting with appetisers (served in the grounds, in the kitchen garden, and on the terrace etc) and ending with main dishes (we particularly enjoyed the venison and braised chard) served in a spectacular thatched hut. Chef Pablo González's cuisine is creative and teeming with frequent nods to Murcia’s culinary traditions. The presentation is equally impressive, with finishing touches to many of his unusual dishes added at your table. The cuisine, based around a limited à la carte and two tasting menus (Olivo and Experience), takes on a new dimension when it comes to desserts, as guests have to choose between different coloured pills on a tray (a reference to the legendary scene in the film Matrix). Their choice will result in the re-creation (on a plate) of other cult movies (The Silence of the Lambs, Charlie and the Chocolate Factory, Clockwork Orange etc)!",2 Stars,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access",0,37.92464,"El Palmar, Spain",-1.163767,Cabaña Buenavista,+34968889006,€€€€,https://guide.michelin.com/en/region-de-murcia/region-de-murcia-el-palmar/restaurant/cabana-buenavista,https://restaurantelacabana.com/,2024-05-14 15:02:19.12511667+08:00
433,"Carretera de la Canya, Olot, 17800, Spain",Creative,"Ably assisted by her three daughters (Clara, Martina and Carlota) and her husband Manuel Puigvert, chef Fina Puigdevall builds her creativity around seasonality, sustainability (the family has its own vegetable garden which can be visited at the Casa Horitzó R&D centre in the Vall de Bianya) and the use of produce from the volcanic region of La Garrotxa – they are also staunch advocates of the “food that hasn't travelled” concept. Today, the old family farm is a building with a remarkably cutting-edge interior design that revolves around a relationship between the dining spaces and nature. This is especially noticeable in the events pavilion, which is visually ethereal and where hens roam freely! Two tasting menus are available here: Naturaleza Viva & Mística (Living and Mystical Nature) and Horizonte Verde & Sostenible (Green & Sustainable Horizon).",2 Stars,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",1,42.1946503,"Olot, Spain",2.5009,Les Cols,+34972269209,€€€€,https://guide.michelin.com/en/catalunya/olot/restaurant/les-cols,https://www.lescols.com/,2024-05-14 15:02:19.15262308+08:00
434,"Alcalá 15, Madrid, 28014, Spain",Creative,"In this elegant avant-garde space on the top floor of a 19C building, this restaurant is run by Paco Roncero, a chef who is constantly on the move and constantly pursuing new goals, which includes reinventing his cuisine from one year to the next. In this splendid setting, you can look forward to a comprehensive and highly interactive dining experience that is centred on two highly interesting menus: “Esencia” (lunchtime from Tuesday to Friday only) and “Afirmación”. The chef, who has an unwavering enthusiasm for olive oil, demonstrates his full creativity and imagination in his starters (his signature Filipino of foie gras with white chocolate and cardamom is a prime example), before moving on to delicious, traditionally inspired mains in which seasonal ingredients are to the fore, before surprising guests with desserts that combine sweet and savoury flavours (such as the highly original beetroot with black garlic). The spectacular terrace is an added bonus!",2 Stars,"Air conditioning,Interesting wine list,Terrace",0,40.4176733,"Madrid, Spain",-3.7002477,Paco Roncero,+34915321275,€€€€,https://guide.michelin.com/en/comunidad-de-madrid/madrid/restaurant/la-terraza-del-casino,https://www.pacoroncerorestaurante.com,2024-05-14 15:02:19.182643792+08:00
435,"Passeig Marítim 7, Llançà, 17490, Spain","Creative, Catalan","This wonderful restaurant is the professional epicentre of chef Paco Pérez, who has proved unstoppable in taking his culinary concept from this small town out into the demanding international arena. His wife, Montse Serra, has played a key role in his career, working with him to take over this family inn overlooking the beach and marina. After a major overhaul, it has become a renowned fine dining hotspot and the perfect place to discover 21C Mediterranean cuisine. The concise à la carte features innovative dishes that showcase his famous “sea and mountains” concept alongside two superb tasting menus: MAЯ 2023, dedicated to locally sourced ingredients, alongside a handful of Galician products; and “Memoria, Territorio y Cultura”, which is more focused on the cooking of the Empordà region. The best tables are by the window, while the guestrooms are an added bonus.",2 Stars,"Air conditioning,Great view,Interesting wine list,Terrace,Wheelchair access",0,42.3710822,"Llançà, Spain",3.1601265,Miramar,+34972380132,€€€€,https://guide.michelin.com/en/catalunya/llan/restaurant/miramar,http://www.restaurantmiramar.com,2024-05-14 15:02:19.210317802+08:00
436,"Avenida Burjassot 54, Valencia, 46009, Spain",Creative,"This magnificent place is part of the refurbished Bombas Gens factory, which also houses an arts and culture centre. Here, there is a large foyer with a contemporary feel, a private bar where hors d'oeuvres are served, and the modern dining room at the back, with an open-plan kitchen where you can enjoy a final aperitif.Along with seven other chefs, Ricard Camarena was distinguished/commended with the Cocinero del Año award (Madrid Fusión, 2021) for his ""green activism"". His is a coherent signature cuisine solidly grounded in homegrown vegetables and a painstaking process of research. His set menus convey a clear commitment to sustainability, as he uses every last leaf of the vegetables to make his sauces or even the occasional beverage.",2 Stars,"Air conditioning,Interesting wine list,Wheelchair access",1,39.48512,"Valencia, Spain",-0.3852003,Ricard Camarena,+34963355418,€€€€,https://guide.michelin.com/en/comunidad-valenciana/valencia/restaurant/ricard-camarena,https://www.ricardcamarena.com/,2024-05-14 15:02:19.244633216+08:00
437,"Aduar 12, Marbella, 29601, Spain",Modern Cuisine,"(Temporarily closed for relocation) Real gems are often hidden in unusual and rather obscure places, but rarely in such a tiny venue as this! Tucked away in one the narrow streets of Marbella's old town, this restaurant has only four tables. Marcos Granda, its famous owner and sommelier, justifies the small size of the place perfectly, saying, ""What Skina has to offer is huge.""The young chef from Toledo, Mario Cachinero, proposes creative and sincere cuisine that strives to put a new spin on traditional Andalusian recipes and that he describes as being ""all about harmonies and contrasts"". However, to achieve this, the raw ingredients (wild Galician fish caught by traditional methods, premium oils from Jaén produced in mountain olive groves, select cuts of meat etc) are meticulously and skilfully put to work in order to bring out even more of their flavour.",2 Stars,"Air conditioning,Interesting wine list,Terrace",0,36.5114458,"Marbella, Spain",-4.8857086,Skina,+34952765277,€€€€,https://guide.michelin.com/en/andalucia/marbella/restaurant/skina,https://www.restauranteskina.com/,2024-05-14 15:02:19.275825628+08:00
438,"Regueros 8, Madrid, 28004, Spain",Creative,"The most striking thing about this restaurant housed in an industrial loft in the Salesas district of the city is how it embodies Vitoria-born chef Diego Guerrero's determination to be free to create, to surprise and to break down the barriers around our personal comfort zones. The high-ceilinged interior has a relaxed feel with its exposed brick walls, retro design features, internal patio and an open-view kitchen that maximises the connection between the chefs and their customers. There’s also an annexe (DSPOT Studio & Events) dedicated to creativity, research and event planning. Thanks to his different approach, the chef showcases the evolution of cuisine, through set menus (Dtaste, Dstage and Denjoy) that offer a fun culinary journey around the world, fusing all kinds of ingredients and creating incredible trompe l’oeil effects. For the complete dining experience, choose the wine pairing option.",2 Stars,Air conditioning,0,40.4246847,"Madrid, Spain",-3.6962925,DSTAgE,+34917021586,€€€€,https://guide.michelin.com/en/comunidad-de-madrid/madrid/restaurant/dstage,https://dstageconcept.com,2024-05-14 15:02:19.30667844+08:00
439,"Marqués de Riscal 11, Madrid, 28010, Spain",Creative,"The Sandoval brothers (Mario in the kitchen, Diego front of house, and Rafael in his role as sommelier) are considered three of the biggest stars in Spain’s hospitality industry. This magnificent restaurant, occupying around 1 100m² of space, offers various experiences that take place in stages (in the bar, wine cellar, “sacristy”, kitchen etc) as part of a culinary journey through its elegant facilities, and one which has been designed in a visual way to enhance every sensation to the full. Head chef Mario Sandoval is fully conscious of the need for greater knowledge about ingredients. As such, his “Roots” menu (along with a vegan-vegetarian option) showcases creative cooking which demonstrates the true personal essence of a chef who pays full homage to the very best seasonal ingredients (teardrop peas from Guetaria, shrimp from Motril, wild Galician clams, Toro Bravo beef etc). His cooking also brings to light the research that he carries out in his “agrolab” at the Jaral de la Mira farm-estate.",2 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",1,40.430643,"Madrid, Spain",-3.690676,Coque,+34916040202,€€€€,https://guide.michelin.com/en/comunidad-de-madrid/madrid/restaurant/coque,https://www.restaurantecoque.com/,2024-05-14 15:02:19.336844851+08:00
440,"Carretera de Benitachell 100, Xàbia, 03730, Spain",Creative,"A unique restaurant, where each season finds inspiration in a different theme. Occupying a restored country house in beautifully landscaped surroundings, the setting is as appealing as the menu. The latter comes courtesy of Alberto Ferruz, who also runs the Michelin-starred Casa Pepa in Ondara. This is a chef who always turns to the Mediterranean and Alicante's Marina Alta for his magnificent fish and seafood, which take centre stage alongside produce from his bountiful vegetable gardens, and herbs from the Montgó mountains. Here, three creative tasting menus (“Encesa”, “Pesquera” and “Fustal”) perpetuate the memory of the “Encesers” – farmers who, in ancient times, would risk their lives by fishing along the cliffs at dusk – using a light source to attract fish (a technique called “Encesa”). These menus are offered as part of the restaurant’s “Fustes” season, the latter a reference to the personalised wooden object that these men would leave at a crossroads as proof that they were safe.",2 Stars,"Air conditioning,Car park,Interesting wine list,Terrace",0,38.7701412,"Xàbia, Spain",0.148496,BonAmb,+34965084440,€€€€,https://guide.michelin.com/en/comunidad-valenciana/xbia/restaurant/bonamb,https://bonamb.com/,2024-05-14 15:02:19.365132162+08:00
441,"Plaza de la Lealtad 5, Madrid, 28014, Spain",Creative,"Deessa is a restaurant like no other and is the gourmet standard-bearer of the Mandarin Oriental Ritz in Madrid. The incomparable dining room, exquisitely laid out in the Alfonso XIII salon overlooking the garden, is the perfect setting in which to savour the intrinsic beauty of the great Quique Dacosta’s exquisite culinary vision. This celebrated chef keeps a watchful eye on everything here, closely following the cuisine created by resident head chef Domenico Vildacci. Their elegant dishes exploring the flavours of the Mediterranean and the Extremadura region are showcased on two tasting menus: one entitled “Histórico Quique Dacosta”, featuring the chef’s signature dishes from his three-Michelin-starred restaurant in Dénia, and “Contemporáneo QDRITZ”. A reduced version of both menus, enticingly called “Esencia”, is also available at lunchtime midweek.",2 Stars,"Air conditioning,Interesting wine list,Wheelchair access",0,40.4158561,"Madrid, Spain",-3.6928119,Deessa,+34917016820,€€€€,https://guide.michelin.com/en/comunidad-de-madrid/madrid/restaurant/deessa,https://www.mandarinoriental.es/,2024-05-14 15:02:19.395284774+08:00
442,"Maria Zambrano 2, Carretera TF 47, Guía de Isora, 38687, Spain",Creative,"In keeping with the Ritz-Carlton Abama, a spectacular resort boasting attractive gardens, palm trees and a whole host of leisure options and one that fully deserves its myriad plaudits, the M.B restaurant exudes the same essence of luxury and exclusivity that is reserved for the chosen few. It features a room used for welcome drinks and after-dinner coffee (including innovatively presented petits-fours), a contemporary-style main dining room with a dominant white decor, and two glass-fronted galleries that are used as terraces in the summer months. On his meticulously prepared à la carte and two tasting menus, chef Erlantz Gorostiza faithfully recreates the amazing dishes devised by culinary maestro Martín Berasategui through dishes bursting with passion, technique and flavour that are based around the island’s best ingredients.",2 Stars,"Air conditioning,Car park,Interesting wine list,Terrace,Wheelchair access",0,28.171041,"Guía de Isora, Spain",-16.799017,M.B,+34922126000,€€€€,https://guide.michelin.com/en/canarias/gua-de-isora/restaurant/m-b,https://www.mb-tenerife.com/es/,2024-05-14 15:02:19.422448484+08:00
443,"Camiño da Serpe, Raxó, 36992, Spain",Creative,"It is a miracle to find a restaurant of this standard in the middle of the countryside, but Pepe Vieira bucks this trend! In this spectacular restaurant surrounded by woods, gardens and pleasant terraces, chef Xosé T. Cannas takes a bold approach to everything, exploring new recipes and ingredients from elsewhere which he combines with superb local ingredients (particularly from the sea) on tasting menus (Romasanta, O Señor de Andrade and A Santa Elección) that take guests on a journey back to the roots of Galician cuisine which is described here as the “la última cociña do mundo”! Sustainability is the backbone of the experience, which begins with aperitifs in the garden before exploring the building’s different spaces and then moving to the dining room, which opens out onto nature via huge picture windows. The splendid wine list is based around the theme of the Camino de Santiago. Guests have the additional option of 14 individual cube-style bedrooms with an unexpected cutting-edge design that enables guests to experience their natural surroundings to the full.",2 Stars,"Air conditioning,Car park,Great view,Interesting wine list",1,42.40942,"Raxó, Spain",-8.75447,Pepe Vieira,+34986741378,€€€€,https://guide.michelin.com/en/galicia/raxo-%28san-gregorio%29_1412090/restaurant/pepe-vieira,https://pepevieira.com/,2024-05-14 15:02:19.451451395+08:00
444,"Urbanización Atalaya de Canyamel, Canyamel, 07589, Spain",Modern Cuisine,"Located in a separate building belonging to the Cap Vermell Grand Hotel, this restaurant sets the tone with its name (from the Latin “to devour”) and a keen desire to explore global cuisine. In its attractive dining spaces crowned by high ceilings, discover the culinary philosophy of chef Álvaro Salazar, a man whose efforts revolve around a single idea: to create cuisine without constraints, with a commitment to the environment and to his Mediterranean roots. Choose between two modern and creative tasting menus (“Voro” and “Devoro”) that stand out for their attention to detail and meticulous presentation and the fact that each dish tells a story, with each referencing the chef's professional achievements, his native Linares (Jaén), the island of Mallorca, the Mediterranean Sea – the list goes on. The menus mix seasonal dishes with some of Voro’s iconic signature classics and are separated into sections that follow the sun’s journey through the day (Dawn, Zenith and Sunset).",2 Stars,"Air conditioning,Car park,Terrace,Wheelchair access",0,39.6690394,"Canyamel, Spain",3.4395565,Voro,+34871811350,€€€€,https://guide.michelin.com/en/islas-baleares/canyamel/restaurant/voro,http://www.vororestaurant.com,2024-05-14 15:02:19.480343806+08:00
445,"Marina 19, Barcelona, 08005, Spain",Modern Cuisine,"Located in the luxurious Hotel Arts and overseen by award-winning chef Paco Pérez, this restaurant serves highly nuanced Mediterranean cuisine that is enriched with international influences and the occasional nod to Asian fusion cooking. The governing principles in the kitchen are underpinned by an utmost respect for seasonal ingredients and a clear goal to elevate traditional dining concepts such as “sea and mountains”. To highlight this, the chef particularly enjoys cooking with sea cucumbers from the Mar d'Amunt and produce from vegetable gardens close to it, hence their special hint of salinity. If we were to attempt to find a concept or premise to help us define this restaurant we would have to focus on its bright interior, its meticulous design dominated by different white tones and, above all, its obsession with local ingredients to help tell a story. One standout dish that we particularly enjoyed was the “The sea remembering Gaudí” (two different varieties of shrimp, tuna belly, scallops, and poached egg yolk).",2 Stars,"Air conditioning,Interesting wine list,Terrace",0,41.3867832,"Barcelona, Spain",2.1969283,Enoteca Paco Pérez,+34934838108,€€€€,https://guide.michelin.com/en/catalunya/barcelona/restaurant/enoteca204150,https://enotecapacoperez.com/,2024-05-14 15:02:19.529381225+08:00
446,"Violeta Parra 5, Almansa, 02640, Spain","Creative, Castilian","A family business that sums up what it has set out to do here in one punchy phrase: ""Manchego cuisine with glimpses of the Mediterranean"".In the elegant dining area with a glass-walled wine cellar, Albacete-born chef Fran Martínez really knows how to showcase the region's cuisine and its produce; he gives his creations those modern touches that make all the difference – and at value for money that is hard to beat when it comes to signature dishes. The inclusion in the set menus of all kinds of fresh fish, even discarded fish (supplied daily by the fish market in La Vila Joiosa), and the option to add a wine pairing with labels from La Mancha or the east coast of Spain, are particularly noteworthy. The bread is, of course, also unique because they make it themselves.",2 Stars,"Air conditioning,Interesting wine list,Wheelchair access",0,38.8696375,"Almansa, Spain",-1.0910555,Maralba,+34967312326,€€€,https://guide.michelin.com/en/castilla-la-mancha/almansa/restaurant/maralba,https://www.maralbarestaurante.es/,2024-05-14 15:02:19.563384338+08:00
447,"Padre José García 19, Ezcaray, 26280, Spain","Creative, Modern Cuisine","Francis Paniego exudes honesty, sincerity, passion and a love for his profession and his family (his brother Chefe is the maître d' and sommelier). He is proud of the legacy he has inherited: his mother, the late Marisa Sánchez, was the winner of the Premio Nacional de Gastronomía (National Gastronomy Award) in 1987.El Portal, the cornerstone of the chef's various projects, is a creative new take on his culinary roots, for which he brings his exceptional technical skill to bear on ingredients such as offal to produce veritable taste sensations. These dishes, served in the guise of tasting menus, are presented alongside a selection of starters to be enjoyed out on the terrace or beside the hotel's fireplace. The aim is to showcase the flavours of this beautiful region.",2 Stars,"Air conditioning,Interesting wine list,Wheelchair access",0,42.3257846,"Ezcaray, Spain",-3.0144146,El Portal de Echaurren,+34941354047,€€€€,https://guide.michelin.com/en/la-rioja/ezcaray/restaurant/el-portal,http://www.echaurren.com,2024-05-14 15:02:19.590856949+08:00
448,"La Salgar, Arriondas, 33549, Spain",Creative,"Ably assisted by two of his sisters (Esther often helps out in the kitchen while Sandra works front of house), Nacho Manzano invites you on a creative culinary voyage back to his origins, his roots, the land of his birth, as he draws on the flavours of Asturias.In a stunning, remote location surrounded by mountains, Casa Marcial is much more than a restaurant; it bears witness to the close bond the chef forged with his environment during his childhood. Passion, respect, love and a dedication to hospitality all make their presence felt in the à la carte selection (signature dishes of the house) and the tasting menus (""Pienzu"" and ""Vega""), both of which focus on exquisite produce sourced in the Cantabrian Sea and in the immediate vicinity in a bid to support rural development. The fish is cooked to perfection!",2 Stars,"Air conditioning,Car park,Interesting wine list",1,43.4184082,"Arriondas, Spain",-5.1931556,Casa Marcial,+34985840991,€€€€,https://guide.michelin.com/en/principado-de-asturias/arriondas/restaurant/casa-marcial,http://www.casamarcial.com,2024-05-14 15:02:19.610755657+08:00
449,"Entença 60, Barcelona, 08015, Spain",Creative,"This captivating restaurant has been designed to enhance the dining experience through different spaces that reflect both the roots and the culinary influences of chef Jordi Artal: the landscapes of La Torre de l'Espanyol (Tarragona), where his family used to produce wine and olive oil; the spirit of Barcelona, as captured in the minimalist design of the dining room; and the private room with its single chef's table overlooking the kitchen, from where diners can enjoy the spectacle of the chefs hard at work. The self-taught chef works only with small, tried-and-tested local suppliers to create his own highly personal take on modern Catalan cuisine which showcases raw ingredients with a strong Catalan DNA (“floreta” peas grown in the Maresme area, prawns from Palamós, onions from Figueres, pork from Sagàs etc). The two tasting menus feature small dishes that are full of exquisite flavours and delicacy, combined with astute textures and a constant focus on flavour.",2 Stars,"Air conditioning,Wheelchair access",0,41.3784999,"Barcelona, Spain",2.1521767,Cinc Sentits,+34933239490,€€€€,https://guide.michelin.com/en/catalunya/barcelona/restaurant/cinc-sentits,http://www.cincsentits.com,2024-05-14 15:02:19.627937263+08:00
450,"Aldura Aldea 20 - Otzazulueta Baserria, Errenteria, 20100, Spain",Creative,"Mugaritz is much more than a restaurant, offering food-enthusiasts a very different dining experience. Here, absolutely everything is questioned, hence the focus on both individual and general tastes to the extent that, in the words of the chef, “the experience here is as much playful as it is gastronomic”. The intentions of Andoni Luis Aduriz, who likes nothing more than breaking the rules, can be seen in a small glossary placed on your table, detailing terms defined by the chef, his staff and even his customers in a cooperative endeavour to add meaning to the dining experience. Dishes do not follow a classic order and constantly aim to transcend borders, both in terms of flavour and the flow of the single tasting menu. One particularly outstanding dish is called “De frente: la piel que habito (“Front on: the skin I inhabit”) – a conceptual creation in which a false skin of cider gelatine is added to a face, accompanied by pieces of fried bread with a pepper emulsion.",2 Stars,"Air conditioning,Car park,Interesting wine list,Wheelchair access",0,43.2722067,"Errenteria, Spain",-1.9171152,Mugaritz,+34943522455,€€€€,https://guide.michelin.com/en/pais-vasco/errenteria/restaurant/mugaritz,https://www.mugaritz.com/,2024-05-14 15:02:19.646841371+08:00
451,"Cigarral del Ángel, Toledo, 45004, Spain",Modern Cuisine,"At the historic Cigarral del Ángel (a “cigarral” is a typical Toledo-style country house), set in lush gardens on the banks of the Tagus, guests can savour the unusual cuisine of chef Iván Cerdeño, who creates dishes based on memories from the past and seasonality. In them, he showcases the finest ingredients from La Mancha, the distinctive flavours of game from the Montes de Toledo, and colourful produce from bountiful local vegetable gardens. He also takes inspiration from the different cultures that have left their legacy here, as well as from the distant seas around the Iberian Peninsula. Pickles, sauces, escabeches and marinades all feature strongly, as part of cuisine that combines the culinary roots of La Mancha with a contemporary slant. This is evidenced on four tasting menus (the seasonal Temporada, Monte y Ribera, Toledo Olvidado (Forgotten Toledo) and Memorias de un Cigarral) that usually start with “atisbos”, small traditional appetisers with a modern touch. Make sure you try the flan-like “leche asada”, a version of a dessert that appeared in a 16C book by Ruperto de Nola.",2 Stars,"Air conditioning,Car park,Garden or park,Interesting wine list,Wheelchair access",0,39.8619154,"Toledo, Spain",-4.0462052,Iván Cerdeño,+34925223674,€€€€,https://guide.michelin.com/en/castilla-la-mancha/es-toledo/restaurant/ivan-cerdeno,https://xn--ivancerdeo-19a.com/,2024-05-14 15:02:19.67071258+08:00
452,"Passeig de Gràcia 38-40, Barcelona, 08007, Spain",Creative,"The fine dining restaurant at the Mandarin Oriental Barcelona hotel is run by Raül Balam, son of the famous 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 has a special table from which you can watch the kitchen team at work, although their labours are also visible from other tables nearby. The cuisine here showcases the underlying creativity of Catalan tradition, healthy Mediterranean produce, and the intrinsic distinctiveness of each flavour... all brought together in a themed menu (“La Vuelta” Gastronómica) that takes guests on a journey across the Iberian Peninsula following the route of the “La Vuelta” cycling race, with interesting stops along the way (Barcelona, Murcia, Granada, Cáceres, Madrid, La Coruña, San Sebastián etc), each of which explores the culinary heritage of their city or region from a more contemporary viewpoint.",2 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",0,41.3911693,"Barcelona, Spain",2.1664829,Moments,+34931518781,€€€€,https://guide.michelin.com/en/catalunya/barcelona/restaurant/moments,https://www.mandarinoriental.com/es-es/barcelona/passeig-de-gracia/dine/moments,2024-05-14 15:02:19.702245092+08:00
453,"Carretera de Medrano 6, Daroca de Rioja, 26373, Spain",Modern Cuisine,"Chef Ignacio Echapresto’s personal story shows that everything is possible in life, as one day he decided to change professions, swapping his blacksmith’s workshop for a restaurant kitchen. Here, in this tiny hamlet with a population of just 50 inhabitants, the chef and his brother Carlos (who is in charge of the restaurant and the wine cellar) have restructured the cuisine with much more of an emphasis on sustainability. Enjoy aperitifs and appetisers around the old well (when the weather allows) and dine in comfortable outbuildings that overlook attractive verdant surroundings. Choose between three tasting menus (Raíces, Hojas-Flores (vegetarian) and Frutos) that change with the seasons and explore the biodynamics of every ingredient. Ignacio Echapresto’s dishes are deliberately low on complexity, hence his desire to combine just two or three ingredients (artichokes, broad beans, quince, cod, venison etc) that allow their flavours to shine through. The splendid wine cellar also includes gourmet mead produced on the property.",2 Stars,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access",1,42.3715602,"Daroca de Rioja, Spain",-2.5805894,Venta Moncalvillo,+34941444832,€€€€,https://guide.michelin.com/en/la-rioja/daroca-de-rioja/restaurant/venta-moncalvillo,https://ventamoncalvillo.com/web/,2024-05-14 15:02:19.730641303+08:00
454,"Pujada Estació del Nord 205, Cocentaina, 03824, Spain","Creative, Mediterranean Cuisine","In this attractive villa on the slopes of Montcabrer (the “magic mountain”), diners get a real sense of the evolution of a family restaurant that has been in business for over 40 years. Here, the culinary memories that shape this restaurant are drawn upon to convey concepts, emotions and stories through its dishes. Eschewing unnecessary frills, chef Kiko Moya complements his à la carte with two tasting menus (Sabor and Saboer) which celebrate the terroir by using the best local and seasonal produce and by drawing on tradition – but this does not mean his cuisine is in any way lacking in creativity. Famous for its “arroces al cuadrado”, a rice speciality served in a rectangular iron tray and then finished in the oven, the painstakingly curated menu is complemented by an excellent wine list. Dishes we particularly enjoyed included the freshwater rice with blue crab and eel, along with the delicious home-made Potrota dessert with baked pear – the latter a rural-rustic recipe that has been superbly brought up to date.",2 Stars,"Air conditioning,Car park,Interesting wine list,Terrace,Wheelchair access",0,38.7570756,"Cocentaina, Spain",-0.4451945,L'Escaleta,+34965592100,€€€€,https://guide.michelin.com/en/comunidad-valenciana/cocentaina/restaurant/l-escaleta,https://www.lescaleta.com/,2024-05-14 15:02:19.758935736+08:00
455,"Avenida Costa brava 6, Corçà, 17121, Spain","Creative, Mediterranean Cuisine","This restaurant is remarkable both in terms of its location in an old carriage factory and its ongoing quest to delight diners with its flavoursome cuisine and enthusiasm.Beyond the attractive garden are two minimalist-style dining areas, one overlooking the kitchen, the other, which is cosier, laid out within the stone walls of what used to be the carpentry workshop. Chef Albert Sastregener proposes two set menus and a few of the dishes can also be ordered à la carte. These abound with imaginative and technically sophisticated creations and are respectful of Catalan tradition without excluding international influences. One of his local growers (Hidenori Futami) supplies him with vegetables and shoots native to Japan. There is also the option of booking the Chef's Table with its Chef's Menu for up to four diners.",2 Stars,"Air conditioning,Interesting wine list,Wheelchair access",0,41.9877609,"Corçà, Spain",3.0160537,Bo.TiC,+34972630869,€€€€,https://guide.michelin.com/en/catalunya/corca/restaurant/bo-tic,https://www.bo-tic.com/,2024-05-14 15:02:19.78692679+08:00
456,"Vicente López 1661, Buenos Aires, C1018ABA, Argentina",Creative,"Unusual snacks hanging from a tree, maritime-inspired light bites teeming with flavour and delicacy, and delicious seasonal dishes such as courgette flower tempura and Patagonian prawns on volcanic rock all feature on the menu at this restaurant located in the heart of the Recoleta district, with access via the pleasant Pasaje del Correo. This is one of those places that everyone is talking about thanks to its high levels of cuisine and the friendliness and professionalism of all its staff. Here, chef Gonzalo Aramburu, who works the stoves alongside his team in a kitchen that overlooks the dining room, focuses on a single innovative tasting menu (around 18 courses) that aims to combine innovation, technique and aesthetics through the use of the best Argentinian ingredients. For dessert, coffee and a post-dinner cocktail, guests need to head up to the first floor, where a private room is also available. Haute cuisine with an Argentinian soul!",2 Stars,Air conditioning,0,-34.5916443,"Buenos Aires, Argentina",-58.3891732,Aramburu,+541148111414,$$$$,https://guide.michelin.com/en/ciudad-autonoma-de-buenos-aires/buenos-aires_777009/restaurant/aramburu,https://www.arambururesto.com.ar,2024-05-14 15:02:19.817190147+08:00
457,"48F, Skyviews, Naza Tower, Platinum Park, 10 Persiaran KLCC, Kuala Lumpur, 50088, Malaysia","Malaysian, Creative","Dewakan means “food from God”, and the chef crafts a heavenly dining experience that is Malaysian down to its very core. Every ingredient is sustainably and locally sourced; even the dinnerware is handmade by local artists. The set tasting menu features many items that are fermented or dry-aged in-house, alongside seasonal fruits and herbs. Stunningly located on the 48th floor, diners enjoy jaw-dropping city views.",2 Stars,"Air conditioning,Car park,Great view",0,3.1546497,"Kuala Lumpur, Malaysia",101.7185414,Dewakan,+60127896720,$$$,https://guide.michelin.com/en/kuala-lumpur-region/kuala-lumpur/restaurant/dewakan,https://www.dewakan.my,2024-05-14 15:02:19.847261905+08:00
458,"3F, 55 South Wulumuqi Road, Xuhui, Shanghai, China Mainland",Cantonese,"This oasis in the bustling city centre serves traditional Cantonese cooking and its chef is particular about every detail. The signature fried chicken with sand ginger in claypot smells and tastes divine, and every piece of meat and every condiment are diced in uniform sizes. Other specialities include barbecued supreme pork in honey sauce, and steamed minced pork with salted fish and shrimp. Ask the sommelier to pair your food with their well-curated choices from the wine cellar.",2 Stars,"Air conditioning,Car park,Interesting wine list,Valet parking",0,31.206108,"Shanghai, China Mainland",121.448654,Ji Pin Court,+862164699969,¥¥¥,https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/ji-pin-court,,2024-05-14 15:02:19.877280162+08:00
459,"170 Nanyang Road, Jingan, Shanghai, China Mainland",Taizhou,"A historical mansion once belonging to architect IM Pei's family is now home to the Shanghai flagship of this upmarket dining group. Adorned by Pei's original drawings and traditional architectural motifs in the Suzhou style, the space befits the class of the brand. The seafood-focused menu can be customised to your party's liking, delivering an array of flavours with top-notch ingredients mostly from Taizhou, such as wild-caught yellow croaker.",2 Stars,"Air conditioning,Car park,Interesting wine list,Valet parking",0,31.22789,"Shanghai, China Mainland",121.45071,The House of Rong,+862162891717,¥¥¥¥,https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/the-house-of-rong,http://www.xinrongji.cc,2024-05-14 15:02:19.907327419+08:00
460,"3F, N3 Building, The Bund Finance Centre, 600 Zhongshan Dong Er Road, Huangpu, Shanghai, China Mainland",Italian,The Da Vittorio family have been serving seafood in Brusaporto in Italy for over 50 years and now they have brought that dining experience to Shanghai by relocating some team members and equipment here. Signature dishes on the à la carte menu include warm steamed fish salad and the curiously named Egg 'à la egg' with caviar; meat dishes like pigeon and lamb loin are also recommended. Be sure you save room for their tiramisu.,2 Stars,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",0,31.229464,"Shanghai, China Mainland",121.492954,Da Vittorio,+862163302198,¥¥¥¥,https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/da-vittorio-570570,https://www.davittorio.com/zh/%E9%A4%90%E5%8E%85/%E4%B8%8A%E6%B5%B7-shanghai.html,2024-05-14 15:02:19.937362377+08:00
461,"3F, Chamber of Commerce Shanghai, Lane 108, North Shanxi Road, Jingan, Shanghai, China Mainland",Cantonese,"The Bvlgari Hotel's Chinese restaurant is nestled in an adjacent century-old building, complete with six private rooms inspired by Bvlgari jewellery. Solid skills and precision mark dishes such as soy-marinated chicken with silky flesh and a hint of Chinese rose wine aromas. Hand-crafted dim sum are the main event – the flaky, airy puff pastry is particularly well done. Try the whole abalone or char siu pork pastry for a full-flavoured bite.",2 Stars,"Air conditioning,Car park,Interesting wine list,Wheelchair access",0,31.242798,"Shanghai, China Mainland",121.482315,Bao Li Xuan,+862136067788,¥¥¥¥,https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/bao-li-xuan,https://www.bulgarihotels.com/en_US/shanghai/dining/chinese-fine-dining-restaurant,2024-05-14 15:02:19.967840635+08:00
462,"6-7F, Associate Mission Building, 169 Yuanmingyuan Road, Huangpu, Shanghai, China Mainland",Italian,"The third restaurant under the aegis of chef Umberto Bombana comes with a glitzy cocktail bar and a balcony with jaw-dropping views. But the glass-clad wine cellar with amazing selections – both by the glass and by the bottle – also catches the eye. The kitchen excels at well-judged Italian classics, complemented by a seafood-heavy tasting menu that showcases the ocean's finest flavours alongside handmade pasta and bread that are simply unmissable.",2 Stars,"Air conditioning,Great view,Interesting wine list",0,31.244394,"Shanghai, China Mainland",121.48346,8 ½ Otto e Mezzo Bombana,+862160872890,¥¥¥¥,https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/8-%C2%BD-otto-e-mezzo-bombana,https://www.ottoemezzobombana.com,2024-05-14 15:02:20.00707901+08:00
463,"5F, The House of Roosevelt, Bund 27, 27 Zhongshan Dong Yi Road, Huangpu, Shanghai, China Mainland",Cantonese,"The story of 102 House started in a residential home in Foshan, Guangdong. The kitchen is helmed by a chef with around 20 years of experience. For diners to experience the quintessence of traditional Cantonese banquets, various set menus are offered. Items change seasonally, but his signature sweet and sour pork is always available, featuring the cut between loin and belly for the perfect texture, alongside house-made fruit vinegar.",2 Stars,Air conditioning,0,31.2423721,"Shanghai, China Mainland",121.4854918,102 House,+862163733122,¥¥¥¥,https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/102-house,,2024-05-14 15:02:20.034216662+08:00
464,"L402-403, 4F, Yi Feng Galleria, 99 East Beijing Road, Huangpu, Shanghai, China Mainland",Cantonese,"This restaurant from the Singaporean group is furnished in a black colour scheme and generously decorated with crystals, which befits the well-crafted dim sum, barbecued meat and seafood it serves. Specialities like scrambled ‘osmanthus’ egg with crabmeat, roasted chicken stuffed with glutinous rice, and diced chicken with tofu and salted fish in claypot all exhibit finesse and refinement. Double-boiled soups are also highly sought-after.",2 Stars,"Air conditioning,Car park",0,31.2425862,"Shanghai, China Mainland",121.4844198,Imperial Treasure Fine Chinese Cuisine (Huangpu),+862153081188,¥¥¥,https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/imperial-treasure-fine-chinese-cuisine-huangpu,https://www.imperialtreasure.com/,2024-05-14 15:02:20.063256517+08:00
465,"63 Runan Street, Huangpu, Shanghai, China Mainland",Cantonese,"This is the place to go for quality dim sum and classic Cantonese fare at affordable prices. Under the experienced Chef Mak from Hong Kong, the menu has been slightly revamped. Rest assured that quintessential all-time favourites such as double-boiled soups, stir-fries and seafood dishes are still served. The signature char siu pork entices with its appetising colour, springy texture and robust flavours. Save room for the exquisite desserts.",2 Stars,"Air conditioning,Car park,Wheelchair access",0,31.204708,"Shanghai, China Mainland",121.47799,Canton 8 (Runan Street),+862167337123,¥¥,https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/canton-8-runan-street,,2024-05-14 15:02:20.104778896+08:00
466,"vicolo dei Castagni 18, Tirol, 39019, Italy","Creative, International","Situated within the exclusive Castel hotel, this restaurant occupies a curve-shaped, contemporary-style dining room with just a few tables arranged in front of floor-to-ceiling windows. Through these, guests can enjoy stunning views of Merano, the valley and the Alpine peaks in the distance, as well as Val Venosta stretching out between the mountains to the right. The dishes served here are restricted in number and are presented on just one tasting menu which is also available in a shorter version. The attention to detail that chef Gerhard Wieser brings to his cuisine is almost fanatical: his dishes are precise, technical, sophisticated and beautifully presented, featuring local ingredients such as char and trout from nearby fish farms, as well as Wagyu beef from the Alto Adige. Top-quality ingredients from further afield are also included, such as foie gras (which always make an appearance even if only as an appetiser), scampi and caviar, while the best wine option is to go for the pairing recommended by the excellent female sommelier. Professional service completes the picture, adding to what is sure to be a fine dining experience.",2 Stars,"Air conditioning,Garden or park,Great view,Wheelchair access",0,46.6862223,"Tirol, Italy",11.1568653,Castel fine dining,+390473923693,€€€€,https://guide.michelin.com/en/trentino-alto-adige/tirolo/restaurant/castel-fine-dining,https://www.hotel-castel.com/it/ristoranti-e-bar/castel-fine-dining,2024-05-14 15:02:20.130015345+08:00
467,"via Lungomare Italia 11, Marzocca, 60019, Italy","Creative, Contemporary","It’s almost forty years since the Madonnina opened in 1984, yet chef Moreno Cedroni has not lost the creative touch that has resulted in him becoming one of the most influential chefs of his generation. Year after year, eating at La Madonnina remains a novelty: the menu succeeds like no other in reflecting past traditions and future culinary trends, especially in its fish and seafood dishes. The chef’s wife Mariella oversees the excellent service front of house, while this wonderful couple’s commitment to their cuisine is also demonstrated by their vegetable garden situated almost right on the beach, which provides vegetables infused with the salty sea air – a brilliant idea that represents their strong connection to the land. The wine list features a popular selection of French sparkling wines.",2 Stars,"Air conditioning,Great view,Interesting wine list",0,43.6806944,"Marzocca, Italy",13.2821211,Madonnina del Pescatore,+39071698267,€€€€,https://guide.michelin.com/en/marche/marzocca/restaurant/madonnina-del-pescatore,https://www.morenocedroni.it/,2024-05-14 15:02:20.156052094+08:00
468,"vicolo Corticella San Marco 3, Verona, 37121, Italy","Creative, Contemporary","Giancarlo Perbellini returns to his roots in this historic restaurant in his native city, where every chef from Verona (and possibly beyond) would like to work. The updated decor gives the restaurant even more appeal, as does the culinary style and philosophy showcased on three tasting menus – “Io e Silva”, which includes decidedly imaginative dishes and is dedicated to his wife; “Io e Giorgio”, dedicated to his mentor and former restaurant owner, which features more classic recipes; and, last but not least, the completely vegetarian “L'Essenza”. Special mention must be made of the wine list, which includes an extensive selection of French labels, of which both the sommelier and Giancarlo are huge fans. As a final attraction, make sure you find time to visit the Roman ruins in the basement.",2 Stars,"Air conditioning,Counter dining,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",0,45.4426941,"Verona, Italy",10.9961161,Casa Perbellini 12 Apostoli,+390458780860,€€€€,https://guide.michelin.com/en/veneto/verona/restaurant/casa-perbellini,http://www.casaperbellini.com,2024-05-14 15:02:20.185767051+08:00
469,"via Montetignuso 4, Ischia, 80077, Italy","Italian, Creative","“Home, family, tradition” is the motto of daní maison, the restaurant opened by Nino Di Costanzo in his old family house surrounded by the fertile vegetable gardens of Ischia. A small, romantic dining room surrounded by beautiful herb-scented Mediterranean maquis acts as the backdrop for the delicious cuisine which has made this chef famous, thanks to his creativity and technical expertise. For many years, Di Costanzo has experimented with combinations that showcase every single ingredient in a dish, which are intended to be instantly recognisable however complex the recipe. Although there are no sea views here, it is fish (from around the island and neighbouring Procida) that takes pride of place on the menu in dishes that are memorable for their stunning presentation. Book the chef’s table where you’ll have the best view of the chef at work, although you can also catch glimpses of the activity in the kitchen from elsewhere in the dining room. The recently opened Salumeria bistro at the garden entrance serves traditional dishes from Campania in a small dining room, as well as outdoors on its shady terrace. Be careful as the access road to the restaurant is particularly narrow.",2 Stars,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Terrace",0,40.7302578,"Ischia, Italy",13.9487527,daní maison,+39081993190,€€€€,https://guide.michelin.com/en/campania/ischia/restaurant/dani-maison,https://danimaison.it,2024-05-14 15:02:20.214115905+08:00
470,"via della Chiesa 4, Montemerano, 58014, Italy","Country cooking, Contemporary","Standing in the centre of a charming Tuscan village, Caino is the gravitational centre of the cuisine of the Maremma, where Valeria Piccini is its proudest ambassador. This skilful chef sources the best ingredients from the region and then extracts every ounce of flavour from them, transforming typical “peasant” recipes and traditions into an extraordinary gastronomic experience on two tasting menus: “Piatti Storici” and “Idee in Movimento”, the latter inspired by an imaginary voyage around the world. Front of house, Valeria is ably assisted by son Andrea, who oversees the well-stocked wine cellar. In summer, the bistro-style Il Giardino di Caino opens on the terrace, serving dishes inspired by old family traditions.",2 Stars,"Air conditioning,Interesting wine list",0,42.6220221,"Montemerano, Italy",11.4906283,Caino,+390564602817,€€€€,https://guide.michelin.com/en/toscana/montemerano/restaurant/caino,https://www.dacaino.com/,2024-05-14 15:02:20.232746241+08:00
471,"via Cap. Bocchieri 31, Ragusa, 97100, Italy","Contemporary, Creative","Chef Ciccio Sultano provides an intimate portrait of Sicily at this restaurant situated just a stone’s throw from the Duomo di San Giorgio in the heart of Ibla, one of the most charming historic centres in Sicily. Drawing on his deep knowledge of the region, he creates some of the island’s most spectacular cuisine, which is served in comfortable, intimate dining rooms. There are two tasting menus, from which dishes can also be chosen à la carte.",2 Stars,"Air conditioning,Interesting wine list",0,36.9267762,"Ragusa, Italy",14.7408182,Duomo,+390932651265,€€€€,https://guide.michelin.com/en/sicilia/ragusa/restaurant/duomo160079,https://www.cicciosultano.it/,2024-05-14 15:02:20.249290872+08:00
472,"via Roddino 21, Serralunga d'Alba, 12050, Italy","Creative, Contemporary","It was with great pleasure that we returned to this restaurant to sample chef Michelangelo Mammoliti’s cuisine after a gap of almost two years. Following extensive renovation work, the Boscareto Resort has reopened along with its gourmet restaurant, which now has a new menu and this new young executive chef from Piedmont who offers three tasting menus. Dishes are also available à la carte style on two of these – Emozioni (which features creative dishes full of the memories and flavours of childhood and youth) and Voyage (ingredients, recipes and influences from the chef’s experience working around the world, including a delicious mango and coconut dessert). The third, Mad100% Natura, is a blind tasting menu on which the chef demonstrates his love and passion for ingredients with real creativity. Guests are greeted with a welcome dish served in a small lounge with its own kitchen, a sign of the extraordinary experience to come, while the evening concludes with dessert served in a similarly delightful space. The high quality of the cuisine is equalled by the impressive selection of carefully selected wines including interesting pairing options.",2 Stars,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access",0,44.5942745,"Serralunga d'Alba, Italy",8.0002065,La Rei Natura by Michelangelo Mammoliti,+390173613042,€€€€,https://guide.michelin.com/en/piemonte/serralunga-d-alba/restaurant/la-rei-natura-by-michelangelo-mammoliti,https://www.ilboscaretoresort.it/ristorante/,2024-05-14 15:02:20.266285905+08:00
473,"piazza del Duomo 21, Milan, 20121, Italy","Creative, Mediterranean Cuisine","The two Capitaneo brothers, united by their passion for cuisine yet with very different characters, have opened this restaurant in Piazza Duomo following years of experience working in Michelin-starred restaurants. In this informal ambience, guests have the option of dining either at black glass tables or at large benches arranged around the kitchen, from where they can observe the entertaining sight of the chef at work in the kitchen. The cuisine focuses on extremely fresh, top-quality ingredients showcased using unfussy techniques that put flavour centre stage. Exciting dishes include the blue lobster with yellow courgettes and the house “welcome” snack – an intriguing rose of beetroot petals and caviar, the latter one of the restaurant’s most featured posts on Instagram.",2 Stars,"Air conditioning,Counter dining",0,45.4648103,"Milan, Italy",9.189585,Verso Capitaneo,+390289750929,€€€€,https://guide.michelin.com/en/lombardia/milano/restaurant/verso-capitaneo,http://www.ristoranteverso.com,2024-05-14 15:02:20.285286741+08:00
474,"Campo di Trens, Mules, 39040, Italy","Creative, International","Occupying a 13C post house, this restaurant is part of the elegant Stafler hotel, which means that there are guestrooms available for those not wanting to drive home after dinner. This intimate gourmet restaurant has just five tables laid out in a romantic Stube decorated with wood that dates back to medieval times. Chef Peter Girtler offers guests just one tasting menu (from which they can choose four, five or six courses) which features an array of creative dishes full of different ingredients and colours and a combination of meat, fish and vegetables.",2 Stars,"Car park,Garden or park,Interesting wine list",0,46.8511074,"Mules, Italy",11.5204481,Gourmetstube Einhorn,+390472771136,€€€€,https://guide.michelin.com/en/trentino-alto-adige/mauls/restaurant/gourmetstube-einhorn,https://www.stafler.com/it/hotel-gourmet-alto-adige.html,2024-05-14 15:02:20.313512895+08:00
475,"lungotevere delle Armi 22/23, Rome, 00195, Italy","Mediterranean Cuisine, Creative","Situated within the aristocratic Hotel Villa Laetitia with its fine architecture dating from 1911, this restaurant occupies a magnificent dining room adorned with stucco and columns, with splendid windows overlooking the exclusive garden – the perfect setting for a special occasion. Chef Domenico Stile has not forgotten his native Campania, which features in many of his dishes (from the Tarallo crackers to the baba dessert), alongside more creative influences from Italy and further afield.",2 Stars,"Air conditioning,Garden or park,Interesting wine list",0,41.916491,"Rome, Italy",12.4693268,Enoteca La Torre,+390645668304,€€€€,https://guide.michelin.com/en/lazio/roma/restaurant/enoteca-la-torre,https://villalaetitia.enotecalatorre.group/ristorante/,2024-05-14 15:02:20.342794651+08:00
476,"via Turati 87, al lago di Mergozzo, Fondotoce, 28924, Italy",Creative,"Marco Sacco is the owner-chef of this charming restaurant with a timeless feel. Leaving busy Lake Maggiore behind, you arrive at tranquil Lake Mergozzo where this restaurant offers picture-postcard views of the water from its terrace. The chef’s technical and creative cuisine is showcased in iconic dishes and new options on the reinstated à la carte, while the 7-course “Una piccola Spirale” tasting menu is inspired by the lake yet features ingredients and traditions from around the world. Our inspector highly recommends the Carbonara Au Koque.",2 Stars,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list",0,45.9579164,"Fondotoce, Italy",8.4722614,Piccolo Lago,+390323586792,€€€€,https://guide.michelin.com/en/piemonte/fondotoce/restaurant/piccolo-lago,https://www.piccololago.it/,2024-05-14 15:02:20.370103603+08:00
477,"via Andegari 9, Milan, 20121, Italy","International, Contemporary","Situated within the Mandarin Oriental hotel, a popular choice for international travellers, this restaurant serves cuisine that reflects the cosmopolitan flavours of Milan. Three tasting menus are available: the first showcases chef Antonio Guida’s classic specialities, the second has a seasonal focus, and the third chooses one particular ingredient as its theme. In spring, different species of oily fish take centre stage including anchovies, spatula fish and bonito served with whelks, kidneys and samphire, all of which are truly delicious! The extensive wine selection features a choice of wines by the glass as well as some excellent magnum options, including a few fine vintages.",2 Stars,"Air conditioning,Interesting wine list,Terrace,Wheelchair access",0,45.4694121,"Milan, Italy",9.1910082,Seta by Antonio Guida,+390287318897,€€€€,https://guide.michelin.com/en/lombardia/milano/restaurant/seta-by-antonio-guida,https://www.mandarinoriental.com/it/milan/la-scala/dine/seta,2024-05-14 15:02:20.410150679+08:00
478,"corso Filippo Re Capriata 22, Licata, 92027, Italy","Creative, Sicilian","The name Licata has become synonymous with this restaurant popular with visitors from elsewhere in Sicily and beyond. The chef’s style highlights his ingredients in a simple and unfussy way, a sense highlighted by the plain descriptions on the menu and the minimalist-style decor in the two dining rooms. Chef Pino Cuttaia is demonstrably in love with Sicily and his dishes will take you on a gastronomic journey through his memories of this magnificent island.",2 Stars,"Air conditioning,Wheelchair access",0,37.1070131,"Licata, Italy",13.9338055,La Madia,+390922771443,€€€€,https://guide.michelin.com/en/sicilia/licata/restaurant/la-madia,https://www.ristorantelamadia.it/,2024-05-14 15:02:20.431709321+08:00
479,"corso Venezia 52, Milan, 20122, Italy","Italian Contemporary, Creative","On the top floor of the Fondazione Luigi Rovati (housed in a magnificent historic building that is home to the Foundation’s Art Museum), talented chef Andrea Aprea has achieved his life-long dream with his eponymous restaurant. The setting is visually impressive, with a superb panoramic window boasting views of Porta Venezia park and Milan’s urban skyline. The large central dining room is dominated by a sparkling circular chandelier made from Murano glass and gold leaf, while the walls clad in black “bucchero” ceramics (from which the Etruscans used to make vases) lean slightly, directing the gaze towards the open-view kitchen. Here, guests can admire the chef and his team at work as they prepare the different dishes for the three tasting menus: Contemporaneità, a 5-course menu which explores the relationship between memory and innovation; Partenope, a 6-course menu focusing on specialities from Campania; and Signature, an extraordinary 8-course experience which expresses the chef’s culinary philosophy. Lastly, the palazzo’s hidden green courtyard at 52, Corso Venezia is home to the Caffè Bistrot where Andrea redefines family-style cuisine via a selection of classic favourites.",2 Stars,"Air conditioning,Interesting wine list,Wheelchair access",0,45.4734602,"Milan, Italy",9.2042705,Andrea Aprea,+390238273030,€€€€,https://guide.michelin.com/en/lombardia/milano/restaurant/andrea-aprea,http://www.andreaaprea.com,2024-05-14 15:02:20.454099663+08:00
480,"calle Tron, sestiere Santa Croce 1961, Venice, 30135, Italy","Creative, Contemporary","The discreet, partially hidden entrance to Palazzo Venart opens into what is a rarity in Venice – a small but charming garden with beautiful furniture in what is a genuine orangery. A second garden overlooks the Grand Canal and offers tables where, in summer, guests can enjoy a coffee or liqueur after their meal. Nestled between these two gardens, a magnificent hotel is home to the restaurant itself, where Michelin-starred chef Enrico Bartolini and the highly talented resident chef Donato Ascani offer guests a fine-dining experience. There are two tasting menus: “Arte, orti e laguna” which features dishes that pay tribute to Venice and its culinary traditions, and “I Classici del Glam”, showcasing iconic dishes from the chef’s long career. Every course is prepared with the chef’s natural instinct for care and passion and is full of intense and harmonious flavours. The option of arriving here by boat makes this restaurant even more exclusive.",2 Stars,"Air conditioning,Interesting wine list,Terrace,Wheelchair access",0,45.4413057,"Venice, Italy",12.3298209,Glam Enrico Bartolini,+390415235676,€€€€,https://guide.michelin.com/en/veneto/venezia/restaurant/glam-enrico-bartolini,https://www.enricobartolini.net/ristorante-glam-venezia,2024-05-14 15:02:20.479880713+08:00
481,"piazza Unità d'Italia 2, Trieste, 34121, Italy",Creative,"Closed for renovation works until April 2024.Thanks to its hushed ambience, Harry’s Piccolo is an ideal choice for a romantic dinner or a business meal, with fine cuisine prepared by chefs Matteo Metullio and Davide De Pra. Despite their youth, these two chefs demonstrate plenty of ability and creativity, serving dishes that showcase local meat, fish and seafood, and seasonal vegetables, as well as hints of the Orient, in this elegant setting. One of their signature dishes is the Harrysotto - risotto cooked with tomato water, plankton and garnished with basil cream and capers. The wine list focuses particularly on the region, while also featuring some top-quality labels from outside Italy including a good selection of sparkling wines such as the renowned Krug champagne. Added bonuses are the friendly service, and an outdoor space for an aperitif or after-dinner drink with views of one of Italy’s most beautiful squares.",2 Stars,Air conditioning,0,45.6497242,"Trieste, Italy",13.7675069,Harry's Piccolo,+39040660606,€€€€,https://guide.michelin.com/en/friuli-venezia-giulia/trieste/restaurant/harry-s-piccolo,https://www.harrystrieste.it/it/,2024-05-14 15:02:20.507267765+08:00
482,"via Liguria 252, Godia, 33100, Italy","Country cooking, Modern Cuisine","Serving signature cuisine, Agli Amici is one of the leading restaurants in Friuli-Venezia Giulia, a border region of diverse cultural influences that is bursting with top-quality ingredients. Many of these ingredients are showcased on the three tasting menus (one vegetarian) served here, from which guests can also choose individual dishes à la carte. Chef Emanuele Scarello makes full use of the region’s abundant produce, an inexhaustible array of ingredients from pastureland, mountains and vegetable gardens, which he transforms into culinary works of art. His vegetables are grown by local gardeners, while his fresh fish is nearly always sourced from Grado market. Front of house, Michela is responsible for a young and harmonious professional team of staff. Following recent refurbishment, the restaurant is now even more attractive than before.",2 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace",0,46.1021988,"Godia, Italy",13.2661162,Agli Amici,+390432565411,€€€€,https://guide.michelin.com/en/friuli-venezia-giulia/godia/restaurant/agli-amici,https://www.agliamici.it/,2024-05-14 15:02:20.533362415+08:00
483,"via Torretta 9, Vico Equense, 80069, Italy",Creative,"From the coast road you take a series of hairpin bends down to Marina di Equa, the beach at Vico, where you will see this old fortified tower standing just a few metres from the sea. In the tower itself, with music playing in the background, guests can savour an aperitif accompanied by an extraordinary selection of imaginative antipasti that offer an introduction to the excellent cuisine that awaits. From here, you move into one of two dining elegant dining rooms decorated in vintage 1970s style which look out at Vesuvius and the Bay of Naples – the setting for a meal that will linger long in the memory. Gennaro Esposito is one of the best chefs in Campania, creating beautifully presented dishes of meat and fish (often in the same dish) that are not only delicious but also full of the colour and vitality of his region.",2 Stars,"Air conditioning,Car park,Interesting wine list,Terrace",0,40.6606947,"Vico Equense, Italy",14.419559,Torre del Saracino,+390818028555,€€€€,https://guide.michelin.com/en/campania/vico-equense/restaurant/torre-del-saracino,http://www.torredelsaracino.it/,2024-05-14 15:02:20.564321174+08:00
484,"viale San Pancrazio 46, Taormina, 98039, Italy","Creative, Contemporary","One of the most desirable and exclusive locations in Taormina, the St. George is situated in the Hashbee Hotel, an early-20C villa on the edge of Taormina’s historic centre which has retained all the charm of a private house with its elegant lounge and breathtaking terrace adorned with palm trees that frame the Straits of Messina. The cuisine comes courtesy of a partnership between Heinz Beck and resident chef Salvatore Iuliano. The three-starred Michelin chef’s instinctive elegance and gastronomic intuition combine with Calabrian-born Salvatore’s passionate and colourful take on Mediterranean cuisine. Together, the cuisine and setting guarantee an unforgettable dining experience.",2 Stars,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Terrace",0,37.8554565,"Taormina, Italy",15.2900353,St. George by Heinz Beck,+39094223537,€€€€,https://guide.michelin.com/en/sicilia/taormina/restaurant/st-george-by-heinz-beck,https://www.theashbeehotel.it/menu-st-george-restaurant-by-heinz-beck/,2024-05-14 15:02:20.595060633+08:00
485,"via Rimembranza 38/40, Gargnano, 25084, Italy","Creative, Contemporary","Villa Feltrinelli was the lakeside holiday home of the Milanese family of the same name, who chose this beautiful location on Lake Garda for its scenery of rugged mountains and its relaxing ambience. Today, over a century later, this beautiful setting is home to a luxury hotel and restaurant. Sip an aperitif on the lakeside, then move to the beautiful terrace or elegant dining room to enjoy Stefano Baiocco’s surprise tasting menu which features freshwater fish, seafood and the finest cuts of Italian meat, all expertly prepared and skilfully flavoured with different aromatic herbs. In short, this restaurant has it all – timeless appeal, striking architecture and breathtaking beauty.",2 Stars,"Air conditioning,Car park,Garden or park,Terrace",0,45.693253,"Gargnano, Italy",10.669477,Villa Feltrinelli,+390365798000,€€€€,https://guide.michelin.com/en/lombardia/gargnano/restaurant/villa-feltrinelli,https://www.ristorantevillafeltrinelli.com/it/,2024-05-14 15:02:20.638511615+08:00
486,"corso Alcide De Gasperi 23, Castellammare di Stabia, 80053, Italy",Creative,"Champagne enthusiasts will be in their element here, thanks to a wine list (presented on a tablet) that features almost 5 000 labels. Emanuele oversees the wine selection with great enthusiasm, introducing guests to his world of small-scale wineries with a real ability to find something to suit every palate. Your dining experience begins in the wine cellar, where the first part of your meal is served in an enchanting setting surrounded by some of the world’s best wines. The whole family is involved in running this restaurant, which started out as a pizzeria and has since become one of the region’s best addresses thanks to the passion and dedication of the latest generation. Chef Maicol creates dishes from Campania as well as exotic fare from much further afield, ably assisted by his brothers Valerio and Emanuele front of house.",2 Stars,"Air conditioning,Interesting wine list,Wheelchair access",0,40.7018717,"Castellammare di Stabia, Italy",14.4829218,Piazzetta Milù,+390818715779,€€€€,https://guide.michelin.com/en/campania/castellammare-di-stabia/restaurant/piazzetta-milu,https://piazzettamilu.it/,2024-05-14 15:02:20.666738469+08:00
487,"corso Vittorio Emanuele 135, Naples, 80121, Italy",Contemporary,"This roof-garden restaurant in one of Naples’ most luxurious hotels (Grand Hotel Parker’s) boasts an open-view kitchen facing a breathtaking panorama that takes in Vesuvius, the Bay of Naples and the city itself, which extends below the hotel in an evocative display of sparkling lights. It’s a challenge for the cuisine to compete with so much beauty but young chef Domenico Candela is more than equal to the task. His cuisine showcases the culinary specialities of the city and further afield with extraordinary skill, combining superb produce and recipes from Campania with techniques learnt in France to produce truly remarkable reinterpretations of regional dishes.",2 Stars,"Air conditioning,Great view,Interesting wine list,Terrace",0,40.8372677,"Naples, Italy",14.2300686,George Restaurant,+390817612474,€€€€,https://guide.michelin.com/en/campania/napoli/restaurant/george-restaurant,https://www.georgerestaurant.it/,2024-05-14 15:02:20.68807541+08:00
488,"località Prati 21, Sarentino, 39058, Italy","Creative, Regional Cuisine","At the end of the long uphill road through the woods, there is Terra, a magical place in a fairy-tale landscape, where you can enjoy a romantic and refined atmosphere combining the tradition of wood with modern elements, such as the wine cellar suspended over the room. The patron Heinrich Schneider has become a great chef starting out from being self taught. Study and application, together with a great love for and attachment to the mountains, did the rest. The gastronomic experience is offered through a single organized tasting menu in which, with a good pace, you can enjoy little masterpieces of aesthetics and taste. The locally sourced beef is splendid: a double tasting based on braised meat with a glaze of garbanzo beans, stellaria and liquid gnocchi, potatoes and charcoal-grilled tenderloin with a glaze of spices, pimpernel oil and scorzonera. For the wines, you need only trust in the completeness of the list (alcohol-free wines too) and the enthusiastic expertise of Gisela, the chef's sister. Being in a rather isolated position, you may like to take advantage of the exclusive private resort that completes a truly unique experience.",2 Stars,"Car park,Garden or park,Interesting wine list",1,46.6521107,"Sarentino, Italy",11.3221975,Terra The Magic Place,+390471623055,€€€€,https://guide.michelin.com/en/trentino-alto-adige/sarentino/restaurant/terra151934,https://www.terra.place/,2024-05-14 15:02:20.705180943+08:00
489,"via Pelliciano 35, loc. Montilgallo, Longiano, 47020, Italy","Creative, Contemporary","Situated in the elegant Relais Villa Margherita, an 18C villa converted into a stylish residence with just six guestrooms, verdant grounds, and a swimming pool, Magnolia is the two-Michelin-starred gourmet restaurant run by Alberto Faccani. There are two tasting menus here (dishes can also be chosen à la carte): one dedicated to Faccani’s classic favourites; the other featuring new dishes created by a chef who is constantly experimenting and evolving. Faccani’s cuisine is complex and sophisticated, combining different approaches and ingredients which result in full, satisfying and enticing flavours.",2 Stars,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access",0,44.0731058,"Longiano, Italy",12.3498464,Magnolia,+39054781598,€€€€,https://guide.michelin.com/en/emilia-romagna/longiano/restaurant/magnolia,https://www.magnoliaristorante.it/,2024-05-14 15:02:20.720715472+08:00
490,"via San Giovanni 59, Telese, 82037, Italy","Creative, Contemporary","This old country house is the setting for some of the region’s most innovative cuisine. There’s no choice here, just one long surprise tasting menu with many courses that takes guests on a fast-paced and exciting culinary voyage. Although some of the dishes are inspired by Campanian traditions, the menu features flavours from around the world, recreating often little-known Italian and international recipes with a personalised twist. Chef Giuseppe Iannotti always succeeds in surprising his guests, thanks to his ingredients, cooking techniques and stunning presentations. A selection of wines from small-scale producers completes the picture – after all, Krèsios is simply another name for Bacchus.",2 Stars,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access",0,41.2045624,"Telese, Italy",14.5000207,Krèsios,+390824940723,€€€€,https://guide.michelin.com/en/campania/telese/restaurant/kresios,https://www.kresios.com/,2024-05-14 15:02:20.736169402+08:00
491,"via Guido De Ruggiero 108, Brusciano, 80031, Italy","Contemporary, Creative","An aromatic herb garden greets visitors to this restaurant, followed by jasmine-covered alcoves that provide the perfect setting for a romantic dinner in fine weather or, if you prefer to eat indoors, an elegant dining room with a wine cellar and open-view kitchen. The restaurant is run by brothers Mario and Francesco Sposito (the former front of house, the latter in the kitchen), who together keep alive the soul of the restaurant that they inherited from their parents. They have also improved the quality so that the restaurant’s reputation now extends well beyond the region. Choose from different tasting menus (from which dishes can be chosen à la carte if you prefer) featuring remarkable and exciting dishes influenced by the flavours of Campania. More than a thousand wines, including an impressive choice of French labels, complete the picture.",2 Stars,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace",0,40.9083323,"Brusciano, Italy",14.4232938,Taverna Estia,+390815199633,€€€€,https://guide.michelin.com/en/campania/brusciano/restaurant/taverna-estia,http://www.tavernaestia.it/,2024-05-14 15:02:20.753821736+08:00
492,"via Sacchi 1, Imola, 40026, Italy",Classic Cuisine,"Although the kitchens have been recently updated with the latest equipment and a chef's table (“Saletta 22”) which allows guests to admire the chefs at work, San Domenico has retained its timeless charm – from the almost English-style ambience of its dining rooms to the outdoor tables overlooking an attractive square with public gardens in the historic centre. This setting provides the perfect backdrop for Massimiliano Mascia’s cuisine, which includes a selection of local and Italian dishes, all prepared simply, without excessive frills and with a focus on flavour and guest satisfaction that avoids modern trends. The extensive wine list offers an array of excellent labels, including a section dedicated exclusively to rare bottles produced before 1985!",2 Stars,"Air conditioning,Interesting wine list,Terrace",0,44.3557172,"Imola, Italy",11.7124431,San Domenico,+39054229000,€€€€,https://guide.michelin.com/en/emilia-romagna/imola/restaurant/san-domenico,https://www.sandomenico.it/,2024-05-14 15:02:20.789338203+08:00
493,"viale della Rimembranza 24, Colle di Val d'Elsa, 53030, Italy","Creative, Country cooking","Moved to Viale della Rimembranza 24, Colle di Val d’Elsa Situated in Italy’s capital of crystal, this restaurant takes its name from the 14C architect Arnolfo di Cambio, whose birthplace is just a few hundred metres from here. Arnolfo is first and foremost a family business, which gives it a friendly, welcoming ambience. Guests are served delicious seasonal specialities that are typical of the region, on a menu that showcases a wide variety of ingredients with a range of flavours (sweet, bitter, sharp and crunchy). Chef Gaetano Trovato travels all over the region in search of the best producers to ensure that his ingredients are of the highest quality. From these carefully selected ingredients, he creates cuisine that is respectful of Tuscan traditions while also adding his own touch of creativity and personality. Although some dishes are influenced by Sicilian culinary traditions, the chef’s favourite dish is pigeon, for which he will always find space on the menu!",2 Stars,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access",0,43.4221,"Colle di Val d'Elsa, Italy",11.1165,Arnolfo,+390577920549,€€€€,https://guide.michelin.com/en/toscana/colle-di-val-d-elsa/restaurant/arnolfo,https://www.arnolfo.com/,2024-05-14 15:02:20.816310755+08:00
494,"via Crosette 34, località Costorio, Concesio, 25062, Italy","Italian Contemporary, French","A French-Italian couple is at the helm in this attractive classic-style villa on the outskirts of Brescia, where a few tables have been laid out in the bay windows overlooking the garden. The friendly, experienced wife oversees the front of house, while her Breton husband is in the kitchen, where he recreates memories of his childhood in France through his use of French ingredients and culinary techniques. The menu also features more obviously Italian and Mediterranean dishes, all of which showcase the delicious, generous flavours that are the hallmark of the cuisine here. There is also an unforgettable cheese trolley with an excellent selection of cheeses in which Italy has the upper hand!",2 Stars,"Air conditioning,Car park,Interesting wine list,Terrace",0,45.6135819,"Concesio, Italy",10.2043986,Miramonti l'Altro,+390302751063,€€€€,https://guide.michelin.com/en/lombardia/concesio/restaurant/miramonti-l-altro,https://www.miramontilaltro.it/,2024-05-14 15:02:20.844081308+08:00
495,"via Poseidonia 41, Paestum, 84047, Italy","Creative, Campanian","Temporarily closed.Giovanni Solofra is the brains behind the fine gastronomic cuisine served at the Tre Olivi, the gourmet restaurant at the Savoy Beach Hotel, one of the best hotels in Paestum. Originally from Torre Annunziata, not far from Paestum, this chef is constantly striving to make his cuisine even better. He started in this profession later than most of his colleagues, having initially gone to university, but then fell in love with cooking and has made lightning progress ever since, having worked for top chefs at some of Italy’s best restaurants, such as Heinz Beck at La Pergola. Here, he uses the techniques and extraordinary precision learned over the years to showcase the region’s local produce, along with the occasional addition (only if necessary!) of ingredients from further afield. Such is the case with the “fior d'acqua”, which combines local lobster with the delicate flavour of caviar. Particular mention should be made of Roberta Merolli, the chef’s partner and pastry chef, who is responsible for the excellent bread and desserts. Her artistic talents can be admired on the restaurant menu, which she designed herself.",2 Stars,"Air conditioning,Car park,Garden or park,Interesting wine list,Wheelchair access",0,40.42511,"Paestum, Italy",14.98659,Tre Olivi,+390828720023,€€€€,https://guide.michelin.com/en/campania/paestum/restaurant/tre-olivi,http://www.treolivi.com,2024-05-14 15:02:20.873148663+08:00
496,"strada Sant'Uffizio 1, Cioccaro, 14030, Italy","Piedmontese, Modern Cuisine","Nestled amid the picturesque hills of the Monferrato region, this restaurant overseen by multi-Michelin-starred Enrico Bartolini sees Gabriele Boffa at the helm in the kitchen, a chef who is young in years but already a real connoisseur of Piedmontese cuisine. With experience in some of the world’s best restaurants behind him, Boffa has accumulated expert knowledge and remarkable technical skills. His cuisine ranges from classic regional dishes interpreted in their purest form – such as his extraordinary agnolotti del plin – to more creative options, which demonstrate a connection with the region, whether in their ingredients or recipes. The setting here is that of an old monastery converted into a smart hotel, with meals served either in an elegant dining room or in the old limonaia (where lemon trees were once stored). The dishes on offer will linger long in the memory, from the generous amuses-bouches to the delicious bread and incredible focaccia, the top-quality meat and much more besides!",2 Stars,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Wheelchair access",0,45.0271679,"Cioccaro, Italy",8.2778294,Locanda Sant'Uffizio Enrico Bartolini,+3901411710098,€€€€,https://guide.michelin.com/en/piemonte/cioccaro/restaurant/locanda-del-sant-uffizio-enrico-bartolini,https://www.enricobartolini.net/ristorante-sant-uffizio,2024-05-14 15:02:20.901098317+08:00
497,"piazza Giacomo Puccini 1, Viareggio, 55049, Italy",Creative,"Situated on the ground floor of the Grand Hotel Principe di Piemonte, an iconic hotel in Viareggio which recently celebrated its centenary, this restaurant boasts a long, elegant dining room and attentive, professional service. Chef Giuseppe Mancino offers various tasting menus, including a vegetarian option, from which dishes can also be chosen à la carte. With beautiful presentation that seems to have come straight out of a painting, his dishes combine local and international traditions with a hearty dose of creativity. The excellent wine list includes an impressive choice by the glass and a fine array of French labels.",2 Stars,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",0,43.8809756,"Viareggio, Italy",10.2355866,Il Piccolo Principe,+3905844011,€€€€,https://guide.michelin.com/en/toscana/viareggio/restaurant/il-piccolo-principe,https://www.ristoranteilpiccoloprincipe.it/,2024-05-14 15:02:20.931205074+08:00
498,"via dei Banchi Vecchi 129/a, Rome, 00186, Italy","Creative, Innovative","From its location in the heart of Rome, this restaurant takes guests on a culinary journey across the globe, with a focus on Asia and Japan in particular. Anthony Genovese blends influences from his experiences and travels to astonishing effect on two tasting menus – one dedicated to recipes that have become his signature dishes over the years, the other featuring new creations, all served in a quiet, elegant setting where excellent service is the order of the day. When the restaurant is open at lunchtime (on Saturdays), there’s also a shorter tasting menu, while if you want a longer and more private experience, you can book the Parallelsmenu served in a small room for a maximum of six guests.",2 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus",0,41.89793,"Rome, Italy",12.4673729,Il Pagliaccio,+390668809595,€€€€,https://guide.michelin.com/en/lazio/roma/restaurant/il-pagliaccio,https://www.ristoranteilpagliaccio.com/,2024-05-14 15:02:20.959823829+08:00
499,"via Alberto Giovanelli 2, Lonigo, 36045, Italy","Contemporary, Modern Cuisine","When you arrive in the upper part of Lonigo and park near the private villa that is home to La Peca, you know that you’ve arrived at one of Italy’s great fine-dining restaurants, where the Portinari family fly the flag for professional, serious cuisine. Once through the large hall on the ground floor (where you’ll find an elegant small lounge for smokers), you make your way to the elegant, warm and contemporary-style dining room on the first floor. In the kitchen, Nicola Portinari transforms seasonal ingredients into creative dishes with influences from the Veneto, proving himself equally skilful with meat and fish alike. The dessert menu deserves a special mention, thanks to its extensive choice (the restaurant has received Michelin’s “Passion dessert” award in 2024) and the combination of imagination and classic techniques. This is showcased in dishes such as the dark chocolate soufflé served with coffee ice cream, apricot and peat whisky. There’s also an interesting wine list overseen by talented sommelier Matteo Bressan.",2 Stars,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",1,45.3848934,"Lonigo, Italy",11.3990641,La Peca,+390444830214,€€€€,https://guide.michelin.com/en/veneto/lonigo/restaurant/la-peca,https://lapeca.it/,2024-05-14 15:02:20.98676098+08:00
500,"via del Vantaggio 14, Rome, 00186, Italy","Creative, Mediterranean Cuisine","Located on the ground floor of the centrally located luxury The First Roma hotel, with its elegant atmosphere and decor of original artwork, paintings and sculptures, Acquolina serves fish-based dishes with a Mediterranean flavour and an added twist of creativity. The perfectly balanced recipes include delicious options such as “mullet, duck heart, juniper and cherry” and “mushroom, snail and parsley”. The service is of the same high standard as the food, with staff offering efficient and discreet assistance throughout the meal. An excellent wine selection completes the picture.",2 Stars,"Air conditioning,Interesting wine list,Wheelchair access",0,41.9086474,"Rome, Italy",12.4753719,Acquolina,+39063201590,€€€€,https://guide.michelin.com/en/lazio/roma/restaurant/acquolina,https://www.acquolinaristorante.it/,2024-05-14 15:02:21.017489939+08:00
501,"piazza della Chiesa 14, loc. San Pietro all'Olmo, Cornaredo, 20007, Italy","Creative, Italian Contemporary","Two of the three dining rooms at this restaurant overlook a charming square with an elm tree and 17C church. After two decades of hard, painstaking work on his own, combined with years of experience elsewhere (including early spells with top chefs such as Marchesi and Ducasse), chef Davide Oldani has by now developed his own precise, recognisable style and is an established personality in the world of Italian cuisine. His creative dishes are rooted in Italian traditions and showcase superlative technique, beautiful presentation and convincing flavours. Year after year, this chef fine-tunes his “pop” cuisine with a real focus on detail, as demonstrated by the workshop he has created for his flour and yeast products. Our inspector particularly praised the warm and cold Grana Padano served with caramelised onions – an exciting interpretation of an iconic dish!",2 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",1,45.48711,"Cornaredo, Italy",9.01175,D'O,+39029362209,€€€€,https://guide.michelin.com/en/lombardia/cornaredo/restaurant/d-o,https://www.cucinapop.do/,2024-05-14 15:02:21.046638295+08:00
502,"via Capodimonte 14, Anacapri, 80071, Italy","Italian Contemporary, Creative","This two-Michelin-starred restaurant is situated far from the crowded alleyways of Capri, in the greener and more residential Anacapri, where its backdrop is the semi-hidden Capri Palace, one of the island’s most luxurious hotels. Here, a large, elegant drawing room is the setting for Italian cuisine with a particular focus on Campania, with dishes which are occasionally reinterpreted with a modern twist and always brightly coloured and full of flavour. A real pleasure for the palate, with primi that are truly exploding with flavour (such as the eliche pasta with rock fish and the risotto with a Neapolitan ragu), chef Andrea Migliaccio’s cuisine is accompanied by impeccable and professional service.",2 Stars,"Air conditioning,Terrace",0,40.5559154,"Anacapri, Italy",14.2220085,L'Olivo,+390819780111,€€€€,https://guide.michelin.com/en/campania/anacapri/restaurant/l-olivo,https://www.jumeirah.com/en/dine/italy/l-olivo,2024-05-14 15:02:21.075278449+08:00
503,"via Marghera 24, Lughetto, 30010, Italy","Seafood, Modern Cuisine","One of Italy’s most famous addresses for fish and seafood, this restaurant offers an extensive menu featuring classic house favourites alongside a growing list of more modern options. In this elegant, modern and minimalist-style setting (despite the name, don’t expect a trattoria-style ambience here!) enjoy raw fish dishes and grilled options alongside more traditional, often Venetian, specialities such as the Venetian-style spider crab, and classic Italian dishes such as the warm steamed fish salad and the fritto misto (mixed fried fish). In all dishes, the excellent quality of the ingredients shines through. There’s also an excellent wine list, with a particular focus on white wines.",2 Stars,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus",0,45.3881476,"Lughetto, Italy",12.1302222,Antica Osteria Cera,+390415185009,€€€€,https://guide.michelin.com/en/veneto/lughetto/restaurant/antica-osteria-cera,https://www.osteriacera.it/,2024-05-14 15:02:21.102774402+08:00
504,"piazza Santa Elisabetta 3, Florence, 50122, Italy","Creative, Mediterranean Cuisine","Thought to date back to Byzantine times, the Torre della Pagliazza has had many uses over the centuries, including housing a women’s prison in the 12C. Today it is home to one of the most interesting gourmet restaurants in Florence, where chef Rocco De Santis creates imaginative Mediterranean cuisine which is precise and full of flavour, with influences from his native Campania and an emphasis on fish and seafood. At lunchtime, a tasting menu of just three courses (“Carte Blanche”) is also available. As there are just a few tables here, guests are advised to book well in advance.",2 Stars,"Air conditioning,Interesting wine list",0,43.7717322,"Florence, Italy",11.2558883,Santa Elisabetta,+390552737673,€€€€,https://guide.michelin.com/en/toscana/firenze/restaurant/santa-elisabetta,https://www.ristorantesantaelisabetta.it/,2024-05-14 15:02:21.127429449+08:00
505,"via Fossano 13, Cervere, 12040, Italy","Piedmontese, Modern Cuisine","Situated between the Langhe and Monviso, this long-established restaurant celebrated its 200th anniversary a few years ago. Run by the Vivalda family for five generations, the restaurant was first established as a dairy farm before gaining a well-earned reputation for its cuisine. Owner-chef Gian Piero creates top-quality menus featuring expertly prepared, colourful and aromatic dishes. Popular with food-lovers from Italy and abroad, Cervere is also a point of reference for many local businesses who supply the restaurant with capon, guinea fowl, veal, Carmagnola peppers, porcini mushrooms and much more besides. In summer, dine alfresco in the shade of a beautiful pergola among colourful flowers and a small fountain. Two small private rooms are available for intimate dinners, one of which is in the wine cellar surrounded by legendary bottles of wine.",2 Stars,"Air conditioning,Car park,Interesting wine list,Terrace,Wheelchair access",0,44.63505,"Cervere, Italy",7.788635,Antica Corona Reale,+390172474132,€€€€,https://guide.michelin.com/en/piemonte/cervere/restaurant/antica-corona-reale,https://anticacoronareale.it/,2024-05-14 15:02:21.169476129+08:00
506,"Bomonti, Cumhuriyet Hacıahmet Silahşör Caddesi, Yeniyol Sokak No:2, Şişli, Istanbul, 34440, Türkiye","Modern Cuisine, Turkish","Here, Fatih Tutak expresses his love for his Turkish terroir, showcasing ingredients from the region and produce from local traders on a daily basis. This is a chef who cooks with respect for tradition and what nature has to offer. His predilection for sustainability is reflected, among other ways, in his zero-waste approach and his use of preservation techniques such as fermentation and dry-ageing.Familiar flavours take on an extra dimension at Turk. Age-old traditions are adapted here to the spirit of the times.Part of his originality lies in his nuanced use of delicate acidity and smoky flavours. Think grilled lamb with a sumptuous fermented vegetable jus or confit mackerel with the tang of kaffir lime. He makes his börek with thin slices of poached artichoke, an onion cream, salty cheese and caviar. This extraordinary symphony is enhanced by a coulis of pulses, the finest olive oil and an intense balsamic vinegar. The exuberance of bold flavours is this chef's trademark.When it's time for dessert, he invites you into the open kitchen of this chic, contemporary establishment. Here, in the thick of the action, you can admire the cooks working their magic! It is the perfect ending to the inspiring story Fatih Tutak tells with his cuisine.",2 Stars,"Air conditioning,Counter dining,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access",0,41.058398,"Istanbul, Türkiye",28.977656,TURK FATİH TUTAK,+902127095679,₺₺₺₺,https://guide.michelin.com/en/istanbul-province/istanbul/restaurant/turk-fatih-tutak,https://www.turkft.com/,2024-05-14 15:02:21.199589987+08:00
507,"1904 14th St. NW, Washington, 20009, USA",Contemporary,"Chef Ryan Ratino's ambitious counter is an experience like nothing else in the city. Sitting just above Bresca, the room is a constant hive of activity with sharp-suited servers gliding about and laser-focused chefs working in perfect tandem. From the cutlery to the cooking, expect beauty and boldness. Top-rate seafood and meat from Japan and beautiful sauces form the core of this menu. Think delicate tarts with wagyu tartare, grilled sawara with beet and pomegranate sauce, and a particularly striking king crab rice cooked in a donabe. Dessert is its own counter that ends with a treasure box of mignardises. All throughout, a high-energy playlist matches a high-performing team who want nothing more than for guests to enjoy themselves.",2 Stars,"Air conditioning,Counter dining,Interesting wine list",0,38.9158847,"Washington, USA",-77.0321498,Jônt,+12027739989,$$$$,https://guide.michelin.com/en/district-of-columbia/washington-dc/restaurant/jont,https://www.jontdc.com/,2024-05-14 15:02:21.233187851+08:00
508,"855 E St. NW, Washington, 20004, USA",Contemporary,"A single door, with a host to match, marks the entrance to this culinary oasis that goes far beyond its tiny name. The lounge is ideal for a glass of champagne, after which guests can settle at the counter built around the chefs' stainless steel workspace that makes their world a stage. The team is passionate, skilled and full of technical expertise, creating a menu that is bursting with whimsy. ""Ramen en papillote"" shows just how much fun they are having, but look to the chalkboard for specialties like soy chicharrón with wakasabi (guacamole with wasabi) or wagyu with caviar pearls and sunflower petals. Desserts like a fried hojicha donut and a cherry pie on miso sablé make for an unorthodox finish.",2 Stars,"Air conditioning,Counter dining,Interesting wine list,Valet parking,Wheelchair access",0,38.896294,"Washington, USA",-77.02386,minibar,+12023930812,$$$$,https://guide.michelin.com/en/district-of-columbia/washington-dc/restaurant/minibar,https://www.minibarbyjoseandres.com/,2024-05-14 15:02:21.263322308+08:00
509,"715 8th St. SE, Washington, 20003, USA",Contemporary,"With oversized Champagne bottles, velvet dinner jackets, and balloons galore, Chef Aaron Silverman’s seminal restaurant returns with a whole new groove. Inspired by the Studio 54 nightclub, the mood now rings closer to a New Year’s Eve party, as guests are encouraged to dress to impress. Dinner is a noticeably condensed affair, punctuated with potent surprises like tableside absinthe cocktails and truffle-infused amaretto warmed over candlelight. Everything comes with a story, and the staff is happy to sit down to tell these tales. All the while, Silverman cooks with inspiration. Highlights include squab encrusted in cacao nibs, agnolotti buried under a white chocolate and parmesan foam, and a pineapple dessert inspired by Los Angeles taco trucks.",2 Stars,"Air conditioning,Counter dining,Wheelchair access",0,38.880707,"Washington, USA",-76.99514,Pineapple and Pearls,+12025957375,$$$$,https://guide.michelin.com/en/district-of-columbia/washington-dc/restaurant/pineapple-and-pearls,https://www.pineappleandpearls.com/,2024-05-14 15:02:21.289072658+08:00
510,"17 W. 20th St., New York, 10011, USA","Japanese, Contemporary","A serene atmosphere awaits in-the-know diners at this secluded counter, closed off from the cocktail bar in front to foster a mood of intimacy. The service, like the ambience, is warm but unobtrusive, allowing focus to fall on the singular kaiseki menu on offer. Under the assured hand of namesake Chef Hiroki Odo, the cuisine skillfully blends tradition and creative personal touches for a meal that is anything but stuffy. Flavors are both vibrant and precise, with a depth and purity that attests to superbly sourced ingredients and careful preparation. From a savory broth with impeccably cooked tilefish, lifted with locally grown yuzu, to springy house-made soba noodles with indulgently rich salmon roe, this is cooking that will linger in the memory.",2 Stars,"Air conditioning,Counter dining,Terrace",0,40.7407048,"New York, USA",-73.9929904,odo,,$$$$,https://guide.michelin.com/en/new-york-state/new-york/restaurant/odo,https://www.odo.nyc/,2024-05-14 15:02:21.319081515+08:00
511,"630 Bedford Rd., Tarrytown, 10591, USA","American, Contemporary","The passion of Chef Dan Barber is at the core of everything here, where a meal is a true experience that uniquely knits together his vision of improving our foodways, the grit of utilizing the land to provide sustenance, and luxurious touches like crisped linens and fine crystal.A procession of dramatically presented, farm-fresh seasonal produce kicks off the meal and may include freshly plucked radishes with browned butter, Hakurei turnips dressed with poppy seeds, and morsels of dried honeypatch squash. While the focus is plant-based, heartier compositions may reveal roasted, retired dairy cow plated with root-to-leaf celeriac. The meal may end celebrating how this operation began; as a dairy, with a tower of milk crumbs, milk jam, panna cotta and ice cream to dress poached quince.",2 Stars,"Air conditioning,Car park,Garden or park,Interesting wine list,Valet parking,Wheelchair access",1,41.1007146,"Tarrytown, USA",-73.8292966,Blue Hill at Stone Barns,+19143669600,$$$$,https://guide.michelin.com/en/new-york-state/tarrytown/restaurant/blue-hill-at-stone-barns,https://www.bluehillfarm.com/,2024-05-14 15:02:21.347660869+08:00
512,"70 Pine St., New York, 10005, USA",Contemporary,"Saga is the crown of 70 Pine Street, a landmark tower that rises over 60 stories. The space is unique and features an open-air balcony where an aperitif can be enjoyed alongside the stunning views. The elegant dining rooms are set with furnishings upholstered in peach and emerald velvet, green marble tables and carved stone accents.Chef James Kent never allows his cuisine to be overshadowed by the setting, however. Along with his talented team, he presents diners with compositions that embrace luxury and urbane inspiration. Caviar and foie gras are on tap, as is seafood with laksa sauce or a dry-aged duck influenced by the chef's Moroccan background that comes complete with griddled flatbread, whipped yogurt flavored with preserved lemon, carrot hummus and harissa.",2 Stars,"Air conditioning,Great view,Interesting wine list",0,40.706144,"New York, USA",-74.0078519,Saga,+12123393963,$$$$,https://guide.michelin.com/en/new-york-state/new-york/restaurant/saga,https://www.saga-nyc.com/,2024-05-14 15:02:21.381251334+08:00
513,"9 W. 53rd St., New York, 10019, USA",Contemporary,"The Modern is designed to capture the iconic feel of the MoMA in which it is housed. Art enthusiasts can't help ogling at its glorious surrounds; while excellent acoustics facilitating quiet conversations ensure a steady stream of couples and globe-trotters. The kitchen is state of the art, so for a truly special experience book the chef's table inside. The staff perform a veritable ballet as they present diners with such appealingly nuanced dishes as a seed cracker with aged cheddar and butternut squash butter; or eggs on eggs, starring none other than soft-boiled eggs with sturgeon caviar. Turbot roasted on the bone may then arrive alongside rich parmesan cream.Nurse a digestif—and marvel at the timeless sculpture garden view —for serenity embodied.",2 Stars,"Air conditioning,Interesting wine list,Wheelchair access",0,40.76106,"New York, USA",-73.97628,The Modern,+12123331220,$$$$,https://guide.michelin.com/en/new-york-state/new-york/restaurant/the-modern,https://www.themodernnyc.com/,2024-05-14 15:02:21.412328893+08:00
514,"181 E. 78th St., New York, 10075, USA","Japanese, Sushi","There is a certain energy that courses through this sacred space, where every detail recreates an intimate Japanese refuge. Some of the tools alone are marvels, and Chef Nozomu Abe is a meticulous and engaging craftsman. When booking, keep an eye out for his dates and time slots.  Commence with cooked dishes like pearly sea perch with fresh ponzu dipping sauce and slender pieces of meltingly tender ice fish. Miso soup is the perfect backdrop for silky-soft eel “noodles” with salted egg yolk cream and crispy tofu pieces, while sushi is jewel-like. True to Japanese hospitality, kimono-dressed staff and the chef himself see guests off with a spirit of gratitude.",2 Stars,"Air conditioning,Notable sake list",0,40.77384,"New York, USA",-73.958275,Sushi Noz,+19173381792,$$$$,https://guide.michelin.com/en/new-york-state/new-york/restaurant/sushi-noz,https://www.sushinoz.com/,2024-05-14 15:02:21.441373648+08:00
515,"104 E. 30th St., New York, 10016, USA","Korean, Contemporary","Atomix is one of Manhattan's most desired dining rooms. Secreted away in a Murray Hill brownstone, the room unfolds into a chic bar and a subterranean dining counter sporting dark stone, soothing earth tones and views of the kitchen's inner works.Chef Junghyun Park and his wife Ellia head a team that continues to push the boundaries of modern Korean cooking.  Dishes are delicate, yet satisfying and display extraordinary finesse. Mastery of technique and depth of flavor are seen in the likes of three-day salt-and-nuruk-cured kohlrabi, and rich Japanese butterfish dabbed with XO sauce and served in a froth of white kimchi sauce. The finale perfectly suits the meal, as in rice ice cream set atop Japanese castella and dressed with malted barley syrup and crushed honeycomb candy.",2 Stars,"Air conditioning,Counter dining,Interesting wine list",0,40.7443058,"New York, USA",-73.9826751,Atomix,,$$$$,https://guide.michelin.com/en/new-york-state/new-york/restaurant/atomix,https://www.atomixnyc.com/,2024-05-14 15:02:21.472902609+08:00
516,"60 E. 65th St., New York, 10065, USA",French,"When times call for a celebratory feel, there will always be Daniel. In honor of its three decade-long reign, this iconic Manhattan dining room has a refreshed look with artwork by American James Rosenquist that complements the coffered ceilings and signature Bernardaud porcelain chandeliers.Executive Chef Eddy Leroux skillfully executes the four-course seasonal prix-fixe or multicourse tasting menus. East coast crab duo, pairing a tempura soft-shell crab with peekytoe crab meat, and frog legs fricassé with mushrooms and puff pastry, are just two standout dishes. Desserts are works of art, as in the Champagne mango baba, with a mango brandy-moistened sponge cake, green peppercorn custard and peaks of vanilla chantilly. The wine list has an impressive collection of French wines.",2 Stars,"Interesting wine list,Terrace",0,40.7667521,"New York, USA",-73.9675039,Daniel,+12122880033,$$$$,https://guide.michelin.com/en/new-york-state/new-york/restaurant/daniel,https://www.danielnyc.com/,2024-05-14 15:02:21.503468467+08:00
517,"41 W. 42nd St., New York, 10036, USA","Contemporary, Alsatian","Distinctively housed at the base of the Grace building, this modern dining room happens to be perfect for celebrating special occasions. Dishes reflect global sensibilities with a strong creative edge, as in the langoustine tartare topped with a crispy tuile and enriched with cauliflower cream. Foie gras arrives in myriad guises, perhaps as a seared lobe as rich as custard, surrounded by roasted quince, chestnuts and vanilla gastrique. Old-school luxuries extend right through to the cheese trolley. The cocktail list is dedicated to the history of Bryant Park across the street, while as an homage to the eponymous chef’s Alsatian heritage, the wine selection prominently features rieslings, pinot blancs and gewürztraminers.",2 Stars,"Air conditioning,Interesting wine list,Wheelchair access",0,40.75397,"New York, USA",-73.982025,Gabriel Kreuther,+12122575826,$$$$,https://guide.michelin.com/en/new-york-state/new-york/restaurant/gabriel-kreuther,https://www.gknyc.com/,2024-05-14 15:02:21.534036325+08:00
518,"1 Central Park West, New York, 10023, USA","Contemporary, French Contemporary","The longevity of Chef Jean-Georges Vongerichten’s flagship is due to many factors—a sumptuous setting, a discreet aura and superior French cuisine. Dishes showcase everything from attention to detail and impeccable products to thoughtful garnishes and nuanced flavors. The omnivore menu is appealingly versatile thanks to contemporary accents and classic techniques. A supple day-boat scallop over crispy ""sushi"" rice a light opener, while roasted cauliflower tea is delicate, warm and frothy with a pop of citrus from Santa Teresa lemons. Smoked potato pierogi has an earthy flavor, and a generous dollop of caviar ups the luxe quotient. From sea bass to venison loin, main dishes are satisfying, but the desserts are dazzling works of art and are an elegant conclusion to a sophisticated meal.",2 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access",0,40.76907,"New York, USA",-73.98155,Jean-Georges,+12122993900,$$$$,https://guide.michelin.com/en/new-york-state/new-york/restaurant/jean-georges,https://www.jean-georgesrestaurant.com/,2024-05-14 15:02:21.564893684+08:00
519,"77 Worth St., New York, 10013, USA",Contemporary,"Counter dining can sometimes be a cramped affair, but fortunately, this one is spacious enough to leave plenty of elbow room, allowing guests to enjoy the immersive experience in comfort. The kitchen, led by Danish chef Ronny Emborg, runs with a quiet tranquility that forms a sharp contrast to the boisterous playlist, which helps keep the room from feeling stuffy. The menu comprises numerous beguiling courses with global accents, featuring subtle flavors and deftly weaving together both delicacy and richness. A dish of minute, briny shigoku oysters strikes an intriguing balance between vegetal and fruit notes when matched with kiwi and cucumber, while a perfectly cooked morsel of halibut is bolstered with an impeccable buttery shrimp bisque.",2 Stars,"Air conditioning,Counter dining,Interesting wine list",0,40.7168498,"New York, USA",-74.0055912,Atera,+12122261444,$$$$,https://guide.michelin.com/en/new-york-state/new-york/restaurant/atera,http://ateranyc.com/,2024-05-14 15:02:21.600827853+08:00
520,"47 S. 5th St., New York, 11249, USA","Scandinavian, Contemporary","Eating here is serious business, but happily the place isn’t blighted by a monastic atmosphere—a contented buzz fills the room, helped along by the chefs who deliver the dishes themselves.Chef Fredrik Berselius and his ace team delight diners with their highly accomplished Nordic cuisine. Local products are woven into the seasonal tasting, and items like prawn shells and venison bones are transformed into luscious sauces that enhance each plating. Creme royale with claw of lobster, trout roe and essence of elderflower is a dish to dream about, while venison from New York is perfectly minimalist with morel mushroom, wild leek and a delicate jus.",2 Stars,"Air conditioning,Interesting wine list,Wheelchair access",0,40.7125069,"New York, USA",-73.9669769,Aska,+19293376792,$$$$,https://guide.michelin.com/en/new-york-state/new-york/restaurant/aska,https://askanyc.com/,2024-05-14 15:02:21.627073703+08:00
521,"65 E. 55th St., New York, 10022, USA","Scandinavian, Contemporary","No detail goes unnoticed at this contemporary Swedish beauty, sporting a sleek bar and open kitchen with Chef Emma Bengtsson at the helm. Enjoy the eponymous infused spirit along with bites from one of two dinner tasting menus. Expect glazed earthenware, slate platters and wooden boxes cradling the likes of a medallion of North Sea cod, torched ever so slightly, and accompanied by a light-textured mussel foam and petite wedges of roasted red endive. Lean and tender duck breast sided by a petite block of compressed leg meat is dressed tableside with a beet sauce enriched with duck jus. The meal may end with a composition of green apple and fennel featuring rye cake, apple ice, bitter caramel and whipped, smoked crème fraîche.",2 Stars,"Air conditioning,Interesting wine list,Wheelchair access",0,40.76078,"New York, USA",-73.97214,Aquavit,+12123077311,$$$$,https://guide.michelin.com/en/new-york-state/new-york/restaurant/aquavit,https://www.aquavit.org/,2024-05-14 15:02:21.652907452+08:00
522,"2 Harrison St., New York, 10013, USA","Korean, Contemporary","Jungsik's ""New Korean"" cuisine leans westwards. Indeed, some of this kitchen's wonderful sauces wouldn’t be out of place at a grand French table, but what is most impressive here is that the Korean elements of the dishes seem to raise them to another level. Bibimbap composed with gochujang, crispy quinoa and tender Wagyu beef tartare will live long in the memory; while the branzino served simply with white kimchi shows that this is also a kitchen with the utmost confidence in the quality of its ingredients.This is cooking that is original, impeccably executed and enormously satisfying. It’s the sort of food that makes you involuntarily nod to yourself while you’re eating. The space is cool, crisp and elegant; the service team sharp, keen and organized.",2 Stars,"Air conditioning,Interesting wine list,Wheelchair access",0,40.718685,"New York, USA",-74.00911,Jungsik,+12122190900,$$$$,https://guide.michelin.com/en/new-york-state/new-york/restaurant/jungsik,https://www.jungsik.com/,2024-05-14 15:02:21.679551203+08:00
523,"661 W. Walnut St., Chicago, 60661, USA","Contemporary, American Contemporary","Oriole is as graceful and luxurious as ever, with a bespoke elegance evidenced by imposing ceilings and an impressive bar. The beautifully appointed kitchen is in full view.Chef Noah Sandoval and team are deeply committed to and passionate about their unbridled creations. Your meal may start with an aperitif and bites, like raw hiramasa in apple broth. New Zealand langoustine is elevated to luscious heights thanks to tapioca, melon, and a warm coconut broth; while sablefish nestled into koshihikari rice is enhanced tableside with amazake.",2 Stars,"Air conditioning,Interesting wine list,Wheelchair access",0,41.8862095,"Chicago, USA",-87.6453022,Oriole,+13128775339,$$$$,https://guide.michelin.com/en/illinois/chicago/restaurant/oriole,https://www.oriolechicago.com/,2024-05-14 15:02:21.706175454+08:00
524,"2515 S. Wabash Ave., Chicago, 60616, USA","Contemporary, American Contemporary","Chef Jared Wentworth and Brewmaster, Jared Rouben, have envisioned a unique showcase, whereby a hyper-seasonal and creative menu is brilliantly matched with a virtuosic array of house-crafted brews. Discreetly perched atop the working brewery, this is a contemporary if at times austere dining room. Unsurprisingly, the word ""moody"" befits the intimate yet masculine vibe.Beverages are an equal partner to the food and even woven into the fabric of the elevated cuisine. Indulge in such innovative creations as gently poached Maine lobster in spiced tomato water, followed by seared Hudson Valley foie gras with burnt peach dashi. A dark chocolate cake with toasted rye ice cream will lift your spirits and have you returning for more—perhaps as soon as tomorrow.",2 Stars,"Air conditioning,Wheelchair access",0,41.8469648,"Chicago, USA",-87.6252282,Moody Tongue,+13126005111,$$$$,https://guide.michelin.com/en/illinois/chicago/restaurant/moody-tongue,https://www.moodytongue.com/,2024-05-14 15:02:21.744770428+08:00
525,"1340 W. Fulton Street, Chicago, 60607, USA","Creative, Modern Cuisine","This stylish, gray-hued room, set off the beaten path in Fulton Market, has a peaceful and meditative mood. Fitted out with velvet-smooth leather seats and plush carpeting, there is an inviting sense of intimacy and diners are all the more ecstatic for it. The meal is first and foremost a visual thrill: inventive presentations that entice at every turn.A penchant for sweet and herbaceous notes winds through each elegant composition, like green apple and nasturtium with a frozen celery root cream that balances briny flavors with earthiness. You'll also find notes of whimsy, evidenced by sweet bay scallops, presented under a sugar shell. Speaking of, desserts show substance and subtlety, like a combination of stout, sweet potato, and chocolate.",2 Stars,"Air conditioning,Interesting wine list,Wheelchair access",0,41.8868389,"Chicago, USA",-87.6604258,Ever,,$$$$,https://guide.michelin.com/en/illinois/chicago/restaurant/ever,https://www.ever-restaurant.com/,2024-05-14 15:02:21.788944412+08:00
526,"364 Syggrou Avenue, Athens, 17674, Greece","Creative, Greek","Delta is located inside the Stavros Niarchos Foundation Cultural Centre (SNFCC), an avant-garde complex that also houses the National Library of Greece and the Greek National Opera. This restaurant, on the fifth floor of the building (accessed by a panoramic lift), came as a pleasant surprise thanks to the design of its dining spaces as well as other details such as the exclusively designed bronze bar, the dreamlike trees suspended from the ceiling, and the impressive sea views. Here, chefs George Papazacharias and Thanos Feskos, both of whom have been trained in some of Europe’s best restaurants, showcase their creative cuisine, which places sustainability at the heart of everything, hence the continual focus on the provenance of ingredients (from their own kitchen garden, locally sourced, responsible fishing etc). The striking cuisine here is focused on a single 12-course tasting menu (vegetarian and vegan options are also available but need to be requested in advance).",2 Stars,"Air conditioning,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",1,37.9388218,"Athens, Greece",23.6920295,Delta,+306986657553,€€€€,https://guide.michelin.com/en/attica/athens/restaurant/delta,http://www.deltarestaurant.gr,2024-05-14 15:02:21.818202568+08:00
527,"2F, The Ritz-Carlton Hotel, 83A Jianguo Road, Chaoyang, Beijing, China Mainland",Beijing Cuisine,"Jingji is a portmanteau of ‘Beijing’ and ‘Yueji’, the official flower of the city. It specialises in royal cuisine that not only pays homage to the nation’s culinary traditions, but also captures the essence of regional recipes. The seasonally driven menu focuses mainly on seafood and vegetables – pre-order your favourite seafood. The must-try crabmeat and crab roe on crispy fish maw impresses by deep umami and contrasting textures.",2 Stars,"Air conditioning,Car park,Interesting wine list,Wheelchair access",0,39.910623,"Beijing, China Mainland",116.4856,Jingji,+861059695698,¥¥¥¥,https://guide.michelin.com/en/beijing-municipality/beijing/restaurant/jingji,,2024-05-14 15:02:21.847431024+08:00
528,"South side of Pacific Century Place, 2A Gongrentiyuchang North Road, Chaoyang, Beijing, China Mainland",Shanghainese,"This cosy, understated dining room is adorned in neutral greys with teal green accents. The Shanghainese head chef and the mostly Shanghainese kitchen team reinterpret the classics with modern twists. Check out the chef’s recommendations that feature rare seasonal ingredients. Deep-fried pork thigh with garlic and red fermented tofu boasts a crispy crust and irresistible aromas. Attentive, but unfawning service makes for a total experience.",2 Stars,"Air conditioning,Car park",0,39.930881,"Beijing, China Mainland",116.453254,Shanghai Cuisine,+861065398660,¥¥¥,https://guide.michelin.com/en/beijing-municipality/beijing/restaurant/shanghai-cuisine,,2024-05-14 15:02:21.87687868+08:00
529,"Kurhausstrasse 65, Zurich, 8000, Switzerland","Creative, Modern Cuisine","The Dolder Grand luxury hotel (a former ""Kurhaus"" or health resort, built in 1899) boasts a truly fantastic location above Zurich – even the driveway to the garage is impressive! If possible, book a window seat in the hotel's chic fine dining restaurant so you can savour the magnificent view of the city while you eat. The huge glass wine cabinet also draws the eye. Chef Heiko Nieder's elaborate and detail-oriented cooking is modern and creative but equally classical. This Schleswig-Holstein native always puts the (top-notch) produce centre stage and cooks up fantastically harmonious compositions. His vegetarian alternatives are no less impressive. Tip: the five-course ""amuse-bouche menu"", served at lunchtime, allows you to sample a good cross-section of the food.",2 Stars,"Air conditioning,Great view,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access",0,47.3726725,"Zurich, Switzerland",8.5731534,The Restaurant,+41444566000,€€€€,https://guide.michelin.com/en/zurich-region/zurich/restaurant/the-restaurant196194,https://www.thedoldergrand.com/,2024-05-14 15:02:21.906814837+08:00
530,"Poststrasse 560, Vals, 7132, Switzerland","Creative, Innovative","At this stylishly urban restaurant (housed in 7132 Hotel, a heritage building that is a magnet for design and architecture fans), Dutchman Marcel Koolen has taken charge of the kitchen. With the support of his international team and executive chef Matthias Schmidberger, he proposes highly creative cuisine with a strong vegetable component. For example, when he combines artichoke pieces cooked in salt dough with artichoke and potato crisps and pickled Vals vegetables and arranges them on a tomato, pepper and basil cream, the result is packed with incredible flavours. The chef is also a dab hand at preparing meat, fish and shellfish. The surprise menu, also available in a fully vegetarian form, can be accompanied by wine pairings or home-made alcohol-free pairings. As for the service, the team led by Franziska Wölfle is professional, charming and always on hand. The chefs, too, join in with serving and talk you through the dishes. The aperitif is taken in the kitchen, complete with a sneak peek behind the scenes.",2 Stars,"Car park,Interesting wine list,Terrace",0,46.6226102,"Vals, Switzerland",9.181299,7132 Silver,+41587132000,€€€€,https://guide.michelin.com/en/graubunden/vals/restaurant/7132-silver,https://7132.com/en/7132-diverse-dining-vals/,2024-05-14 15:02:21.935081691+08:00
531,"Mühlhauserstrasse 17, Basel, 4056, Switzerland","Modern Cuisine, Seasonal Cuisine","It might come as a surprise to find such an outstanding fine dining restaurant in an event venue. The location of the Rhypark congress centre next to the Dreirosenbrücke, by the Rhine, is superb, the interior is chic and modern, and the terrace is wonderful. Then there is the creative cuisine of Pascal Steffen and his team, who serve a surprise menu comprising six, seven, nine or 10 courses, showcasing excellent produce, predominantly from the region – scan the barcode to reveal the ingredients. The food is primarily plant-based (eg the exceptional signature dish ""roots garten""), but fish and meat also feature. The chefs take an appealingly pared-down approach, which in no way detracts from the depth of flavour and sophistication of their dishes! Harmonious pairings of fine wines or alcohol-free beverages are available by the glass. Delightfully attentive service courtesy of an adept front-of-house team.",2 Stars,"Car park,Restaurant offering vegetarian menus,Terrace",0,47.5697547,"Basel, Switzerland",7.5830618,roots,+41613221056,€€€€,https://guide.michelin.com/en/basel-stadt/basel/restaurant/roots568552,https://roots-basel.ch/,2024-05-14 15:02:21.96605795+08:00
532,"Bahnhofstrasse 28, Freidorf, 9306, Switzerland","Creative, Modern Cuisine","The exclusive boutique hotel is only one side of this beautiful old establishment with a fabulous view that reaches all the way to Lake Constance. Another is the restaurant run by the duo of MICHELIN-starred chefs, Andreas Caminada and Silvio Germann: here, the latter, as head chef, uses the best ingredients to cook up creative dishes – elaborate but not fussy, reduced yet with real depth of flavour. The whole service team is truly outstanding! The decor is an elegant blend of traditional and modern, and the terrace is wonderful.",2 Stars,"Car park,Great view,Interesting wine list,Terrace,Wheelchair access",0,47.4860199,"Freidorf, Switzerland",9.3920453,Mammertsberg,+41714552828,€€€€,https://guide.michelin.com/en/thurgau/freidorf/restaurant/mammertsberg-1200885,https://www.mammertsberg.ch/,2024-05-14 15:02:21.995401406+08:00
533,"Marktgasse 17, Zurich, 8001, Switzerland","Sharing, Modern Cuisine","Andreas Caminada is the man behind this fabulous venture in the Marktgasse Hotel. In a high-ceilinged space with small glass-topped tables and striking blue curtains, diners are served a set menu designed for sharing. A superb selection of wines is available. Then there is the first-class service provided by the charming and accomplished front-of-house team. Our tip: Try an espresso from the house roastery in Fürstenau.",2 Stars,"Air conditioning,Interesting wine list",0,47.3719489,"Zurich, Switzerland",8.5437311,IGNIV Zürich by Andreas Caminada,+41442661010,€€€€,https://guide.michelin.com/en/zurich-region/zurich/restaurant/igniv-zurich-by-andreas-caminada,https://www.marktgassehotel.ch/,2024-05-14 15:02:22.024404861+08:00
534,"Rennweg 7, Zurich, 8001, Switzerland","Modern French, Contemporary","In the chic fine dining restaurant of the luxurious boutique hotel of the same name, chef Stefan Heilemann and his team skilfully bridge the gap between classic and modern cuisine. The set menu – vegetarian version also available – is complemented by a ""Supplements"" menu of classic dishes. The expert service team impress with their pleasingly relaxed approach. Tip: Reserve the Chef's Table and steal glances into the kitchen.",2 Stars,"Air conditioning,Restaurant offering vegetarian menus",0,47.3722176,"Zurich, Switzerland",8.5398173,Widder Restaurant,+41442242412,€€€€,https://guide.michelin.com/en/zurich-region/zurich/restaurant/widder-restaurant,https://www.widderhotel.com/en/home,2024-05-14 15:02:22.056120222+08:00
535,"Tschuggentorweg 1, Arosa, 7050, Switzerland","Modern Cuisine, Creative","This elegant place dedicated to modern cuisine is part of the impressive Tschuggen Grand Hotel, which is perched at 1 800m above sea level. Marco Campanella and his team bowl diners over with considered, subtle combinations and bold flavours. The young chef's dishes are sophisticated but never ostentatious; rather, they are light and accessible. Take, for example, the meticulously crafted and pleasingly al dente ravioli filled with an intensely flavoured venison farce that has a surprising, pleasantly spicy aftertaste. This is accompanied by a venison sauce with cranberries and Valle Maggia pepper – its wonderful interplay of sweetness and acidity beautifully complements the taste of game. Of the two set menus, dubbed ""Inspiration"" and ""Moving Mountains"", the latter is completely plant-based and reflects the latest research in the field of nutrition. The service is always friendly and professional; excellent wine list. During the summer season, Marco Campanella also cooks at the restaurant of the same name in Ascona.",2 Stars,"Car park,Wheelchair access",0,46.7775083,"Arosa, Switzerland",9.6690121,La Brezza,+41813789999,€€€€,https://guide.michelin.com/en/graubunden/arosa/restaurant/la-brezza-1191835,https://tschuggen.ch/de/restaurants/la-brezza,2024-05-14 15:02:22.084294076+08:00
536,"Seestrasse 18, Vitznau, 6354, Switzerland","Creative, International","The prestigious nature of the Park Hotel Vitznau extends to its restaurant. Led by head chef Patrick Mahler, the kitchen crew cooks up a thrillingly creative set menu that showcases the well-thought-out, detailed preparation and strong sense of finesse. There is no room for cheap showmanship, each dish concentrating instead on excellent ingredients. The wine list verges on overwhelming with its choice of around 35 000 bottles, including first-rate labels in numerous vintages. The service is also excellent: courteous and professional from start to finish, but by no means stiff. The restaurant itself has a chic, upscale design and transparent, light-filled architecture; for the entirely glass-paned pavilion, the name ""Atelier"" (or workshop) is spot on. On account of its picture-postcard location on Lake Lucerne, complete with panoramic view, the terrace is naturally tempting! Tip: Verlinde Bar.",2 Stars,"Air conditioning,Car park,Great view,Interesting wine list,Terrace,Wheelchair access",0,47.0151885,"Vitznau, Switzerland",8.4775489,focus ATELIER,+41413996060,€€€€,https://guide.michelin.com/en/luzern-region/vitznau/restaurant/focus,http://www.parkhotel-vitznau.ch,2024-05-14 15:02:22.114181333+08:00
537,"Oberdorfstrasse 8, Wigoltingen, 8556, Switzerland","Classic French, Farm to table","Even the gorgeous exterior of the 300-year-old Riegelhaus does not prepare you for the level of sophistication of the cuisine that awaits you here. Chef-patron Christian Kuchler is a master of the classics, as is borne out by his dishes, which are prepared from excellent ingredients that focus on taste rather than gimmickry – and that includes the excellent sauces! In addition, there is a wine list that leaves hardly anything to be desired: wonderful German Rieslings, great regional wines, red wines from France and Italy with an impressive range of vintages... It is delightful to sit in the tasteful and cosy dining rooms or out on the charming terrace. First-class service rounds off the experience perfectly. And should you wish to stay overnight, they have some lovely guestrooms.",2 Stars,"Car park,Interesting wine list,Terrace",0,47.5957416,"Wigoltingen, Switzerland",9.0325819,Taverne zum Schäfli,+41527631172,€€€€,https://guide.michelin.com/en/thurgau/wigoltingen/restaurant/taverne-zum-schafli,https://schaefli-wigoltingen.ch/,2024-05-14 15:02:22.143615989+08:00
538,"Via Maistra 3, Saint Moritz, 7512, Switzerland","Creative, Modern Cuisine","Ascona in summer, St Moritz in winter? This is how top chef Rolf Fliegauf and his team do it, changing locations according to the seasons. In the warm season they cook at Ecco on Lake Maggiore and as the snow settles on the ground they migrate to the Engadine valley, to the fine dining restaurant of the Giardino Mountain hotel. You can sense the energy and expertise of this Swabian-born chef – this is cuisine you can rely on! He wins over diners with the light and playful touch he brings to his modern dishes. Throughout the four to seven courses of the set menu, the focus is on the top-notch ingredients. Your highly committed and charming host, Jenifer Fliegauf, is the driving force behind the extremely friendly front-of-house team, ensuring her guests receive attentive and unflappable service.",2 Stars,Car park,0,46.4776485,"Saint Moritz, Switzerland",9.8109132,Ecco St. Moritz,+41818366300,€€€€,https://guide.michelin.com/en/graubunden/sankt-moritz/restaurant/ecco-st-moritz,https://giardinohotels.ch/,2024-05-14 15:02:22.174334248+08:00
539,"via del Segnale 10, Ascona, 6612, Switzerland","Creative, Seasonal Cuisine","Situated in the Giardino hotel, the first dining room at this restaurant boasts an open-view kitchen and a wall adorned with more than eleven thousand rose petals, so beautiful that they seem real. From here, you pass into a second dining space comprising a veranda overlooking a splendid garden with a small lake, which transforms into a unique outdoor dining venue in summer. Wherever you choose to eat, the setting is idyllic! Chef Rolf Fliegauf’s cuisine focuses on modern dishes with classic roots, including iconic, unmissable and utterly delicious dishes such as the “Rickenbacher” veal cutlet with praline, parsley and fregola sarda. The tasting menu offers a choice of four or seven courses, while the wine list features a number of refined labels to satisfy the most discerning of wine-lovers. The excellent service is overseen by Rolf’s delightful wife Jenifer.",2 Stars,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace",0,46.1502453,"Ascona, Switzerland",8.7904459,Ecco,+41917858888,€€€€,https://guide.michelin.com/en/ticino/ascona/restaurant/ecco,https://giardinohotels.ch/ascona/restaurants/restaurant-ecco-ascona/,2024-05-14 15:02:22.204440105+08:00
540,"Bruderholzallee 42, Basel, 4059, Switzerland","Creative, Modern Cuisine","The name ""Stucki"" is a tribute to Tanja Grandits's legendary predecessor, Hans Stucki. A chic ambience prevails in this historical villa; the stylish, relaxed and professional service comes courtesy of an experienced and ever-present front-of-house team that is headed up by Grégory Rohmer. As for the food, you will be able to experience Tanja Grandits's inimitable culinary style, characterised by her penchant for subtly incorporating flowers, leaves and colours. She conjures up fresh and elegant dishes that are bursting with skilfully combined flavours. Diners never feel overwhelmed – her creations never tip into overkill. Nine-course evening set menu (vegetarian possible); at lunchtime a shorter menu is also available. In summer, the garden terrace is a true oasis! Tip: the small shop sells tea, spices, condiments etc.",2 Stars,"Interesting wine list,Terrace",0,47.5336861,"Basel, Switzerland",7.5869107,Stucki - Tanja Grandits,+41613618222,€€€€,https://guide.michelin.com/en/basel-stadt/basel/restaurant/stucki-tanja-grandits,https://www.tanjagrandits.ch/,2024-05-14 15:02:22.236610067+08:00
541,"Rickenbachstrasse 127, Schwyz, 6432, Switzerland","Modern Cuisine, Seasonal Cuisine","The motto here is ""raw, rough, regional."" Chef Dominik Hartmann (whose CV includes a stint with Andreas Caminada) and his team win diners over with modern, seasonal cuisine that is aromatic and brimming with robust flavours. They certainly don't do things by halves here! Ingredients are sourced as locally as possible with a preference for working with small producers. There is a 100% vegetarian surprise menu comprising five to seven courses – five or six at lunchtime (Sat-Sun). The home-made bread is extremely morish! Great selection of Swiss wines. The sleek, upscale interior has floor-to-ceiling windows that afford an impressive view of the valley!",2 Stars,"Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus",1,47.0169188,"Schwyz, Switzerland",8.6659803,Magdalena,+41418100606,€€€€,https://guide.michelin.com/en/schwyz/schwyz/restaurant/magdalena,https://www.restaurant-magdalena.ch/,2024-05-14 15:02:22.276516043+08:00
542,"Dammweg 15b, Lenzburg, 5600, Switzerland",Modern Cuisine,"This restaurant is to be found on the upper floor of a former factory in a rather unlikely location not far from the railway station. The interior is chic and sophisticated; the open kitchen turns out modern dishes inspired by cuisines from around the world, but also by produce from Switzerland. The patisserie is a highlight! Professional and charming service. Tip: the clever alcohol-free drink pairings.",2 Stars,"Air conditioning,Car park",0,47.3908096,"Lenzburg, Switzerland",8.172959,Skin's - the restaurant,+41625116005,€€€€,https://guide.michelin.com/en/aargau-region/lenzburg/restaurant/skin-s-the-restaurant,https://skins-restaurant.ch/,2024-05-14 15:02:22.299874387+08:00
543,"Berneggstrasse 2, Sankt Gallen, 9000, Switzerland","Creative, Modern Cuisine","On the fifth floor of the renowned Hotel Einstein, chefs Sebastian Zier and Richard Schmidtkonz present an international set menu, showcasing exceptional precision and culinary artistry. Over four to six courses, diners are treated to meticulously crafted compositions of impeccably sourced, top-notch ingredients. A prime example is the exquisite French duck breast – bursting with flavour and finesse, cooked to a perfect rosy hue, it offers a delightful contrast of tenderness and texture, complemented by harmonious roast aromas. If you would like a vegetarian alternative, it's best to mention it when you book. In the stylish dining space, the exceptional front-of-house team will attend to you with charm and a laid-back demeanour. When it comes to wine, you are in good hands with sommelier Loris Lenzo, who engages with diners in a relaxed yet professional manner. With 3 000 labels stored in an impressive vaulted wine cellar made of white Bordeaux limestone, he presents the big names as well as the odd hidden gem from Switzerland.",2 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",0,47.4215599,"Sankt Gallen, Switzerland",9.375374,Einstein Gourmet,+41712275555,€€€€,https://guide.michelin.com/en/sankt-gallen-region/sankt-gallen/restaurant/einstein-gourmet,https://www.einstein.ch/de/,2024-05-14 15:02:22.323838233+08:00
544,"Rue de la Gare 2, Le Noirmont, 2340, Switzerland","Modern French, French","Take a drive through the picturesque landscape to this elegant restaurant in a small town in the canton of Jura. Jérémy Desbraux's classical cuisine is impressive – its depth of flavour packs a punch to the palate. There is a coherence to the dishes, with nothing feeling over-egged or contrived. Very pleasant and competent service; the wine recommendations are excellent. There are also guestrooms for an overnight stay.",2 Stars,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace",0,47.2238496,"Le Noirmont, Switzerland",6.9572319,Maison Wenger,+41329576633,€€€€,https://guide.michelin.com/en/jura/le-noirmont/restaurant/maison-wenger,https://www.maisonwenger.ch/,2024-05-14 15:02:22.350082983+08:00
545,"Via Johannes Badrutt 11, Saint Moritz, 7500, Switzerland",Italian,"If you happen to be in St Moritz in the winter season, then take advantage of the opportunity to dine at the stylish yet cosy restaurant of the Carlton Hotel, in its serene location overlooking the lake. During the winter months, a fantastic kitchen team serves up precise and light Italian cuisine that steers clear of fuss and frills. The focus lies squarely on the produce that goes into the dishes. Some of the brilliantly prepared specialties from the parent restaurant in Brusaporto, Lombardy, make an appearance, including, of course, the signature pasta dish, paccheri alla Vittorio, but also many fish dishes, such as crudo d'Amare, raw fish and shellfish. Plus, an excellent front-of-house team: confident, charming and classy!",2 Stars,"Air conditioning,Car park,Interesting wine list",0,46.4998838,"Saint Moritz, Switzerland",9.8468053,Da Vittorio,+41818367000,€€€€,https://guide.michelin.com/en/graubunden/sankt-moritz/restaurant/da-vittorio384903,https://carlton-stmoritz.ch/en/restaurants/da-vittorio-st-moritz,2024-05-14 15:02:22.399028477+08:00
546,"via Albarelle 16, Ascona, 6612, Switzerland","Mediterranean Cuisine, Seasonal Cuisine","Sitting on a terrace with stunning views amid the lush gardens of the Eden Roc hotel, enjoy skilled chef Marco Campanella’s expressive, intense and yet delicate cuisine which appeals to the eye and the palate alike. Prepared using carefully selected ingredients (many sourced locally), the menus are well-balanced and well-structured, while the wine list will more than satisfy connoisseurs.",2 Stars,"Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Valet parking,Wheelchair access",0,46.1507302,"Ascona, Switzerland",8.7728734,La Brezza,+41917857171,€€€€,https://guide.michelin.com/en/ticino/ascona/restaurant/la-brezza,https://edenroc.ch/en,2024-05-14 15:02:22.418818715+08:00
547,"Bernhard-Simon-Strasse 2, Bad Ragaz, 7310, Switzerland",Creative,"This stylish restaurant in a historical vaulted room inside the Grand Resort Bad Ragaz showcases a concept that was devised by none other than celebrated chef Andreas Caminada: an elaborate, creative ""fine dining sharing experience"". In keeping with the name (igniv is a Romansh word meaning ""nest""), the focus is on the well-being of guests and the pleasure of communal dining. First-rate ingredients are used to create a very special set menu, each course of which is made up of several small dishes – all designed for sharing. Shored up by a competent sommelier, the charming service team is second to none. The outstanding wine list features top-notch wines, often regional, that are available by the glass. Last but not least, the impressive Candy Store awaits you.",2 Stars,"Air conditioning,Car park,Garden or park,Interesting wine list,Wheelchair access",0,47.0003991,"Bad Ragaz, Switzerland",9.5022986,IGNIV by Andreas Caminada,+41813033021,€€€€,https://guide.michelin.com/en/sankt-gallen-region/bad-ragaz/restaurant/igniv-by-andreas-caminada,https://igniv.com/,2024-05-14 15:02:22.436953649+08:00
548,"Gotthardstrasse 4, Andermatt, 6490, Switzerland","Japanese Contemporary, Fusion","In the sleek and stylish restaurant of luxury hotel The Chedi, at nearly 1 500m above sea level, Fabio Toffolon and his twin brother Dominik Sato are at the helm. Working with first-rate ingredients, they serve up an intriguing blend of Japanese cuisine and classic European influences – combining, for example, a classic beurre blanc with Asian flavours and premium-quality king crab. The highlight is the omakase menu, which has four to six courses. The focal point in the restaurant is the open kitchen – take some time to watch the chefs at work!",2 Stars,"Air conditioning,Interesting wine list,Notable sake list,Wheelchair access",0,46.6363781,"Andermatt, Switzerland",8.5947275,The Japanese Restaurant,+41418887488,€€€€,https://guide.michelin.com/en/uri/andermatt/restaurant/the-japanese-restaurant,https://www.thechediandermatt.com/,2024-05-14 15:02:22.454702683+08:00
549,"Rue du Grand Chêne 7, Lausanne, 1002, Switzerland",Modern French,"The restaurant of this lavish and long-standing luxury hotel is run by husband-and-wife team Franck Pelux and Sarah Benahmed. The chef's cuisine is expressive and intense: petits pois à la française meet melt-in-the-mouth gnocchi with caviar; ""spring delight"" of roast turbot meunière; pistachio soufflé. The silky smooth service, both charming and laid back, underscores this luxurious setting and magnificent views over the lake.",2 Stars,Great view,0,46.5195779,"Lausanne, Switzerland",6.6314453,La Table du Lausanne Palace,+41213313215,€€€€,https://guide.michelin.com/en/vaud/lausanne/restaurant/la-table-du-lausanne-palace,http://www.lausanne-palace.ch/restaurants-bars/la-table-du-lausanne-palace/le-restaurant/,2024-05-14 15:02:22.481030933+08:00
550,"Quai Wilson 37, Geneva, 1201, Switzerland",French Contemporary,"On the shores of Lake Geneva, luxury hotel The Woodward boasts a fine dining restaurant that is the epitome of elegance. In a space done out in warm dark wood and vivid reds, diners take their seats at high tables or at the counter affording interesting views into the open kitchen. Opt for the tasting menu (there is also a vegetarian set menu) or choose from the à la carte dishes. Service courtesy of a charming and highly attentive team!",2 Stars,"Air conditioning,Car park,Counter dining,Interesting wine list,Restaurant offering vegetarian menus",0,46.2121299,"Geneva, Switzerland",6.152408,L'Atelier Robuchon,+41229013770,€€€€,https://guide.michelin.com/en/geneve-region/geneve/restaurant/l-atelier-robuchon,http://www.oetkercollection.com,2024-05-14 15:02:22.511162591+08:00
551,"Place de la Gare 2, Rougemont, 1659, Switzerland","Modern French, Farm to table","At an altitude of some 1 000m, in the triangle formed by the cantons of Fribourg, Bern and Waad, this restaurant takes you to new heights of culinary enjoyment and refinement. Surrounded by a magnificent mountain landscape, the chic decor is an artful blend of Alpine wood, contemporary furnishings and designer lamps. Chef Benoît Carcenat creates modern and seasonal French cuisine that embraces both tradition and innovation. The menu features produce from the Pays d'Enhaut, Saanenland and Intyamon regions – a host of ingredients that have benefitted from the mountain air! List of 700 different wines for you to choose from. Modern guestrooms, exceptional service and a delicious breakfast round off this delightful experience.",2 Stars,"Interesting wine list,Wheelchair access",0,46.4886078,"Rougemont, Switzerland",7.2085597,La Table du Valrose,+41269237777,€€€€,https://guide.michelin.com/en/vaud/rougemont/restaurant/la-table-du-valrose,https://www.valrose.ch/,2024-05-14 15:02:22.541513949+08:00
552,"88 Avenue Rd., Toronto, M5R 2H2, Canada",Japanese,"Even if you lived next door, omakase with Chef Masaki Saito would still feel like a faraway adventure. The foyer's marble staircase, a 200-year-old hinoki counter and traditional Japanese paneling and woodwork set the stage as he slices, scores and sauces the greatest treasures of the sea. Only here will you find shirako boldly skewered and grilled over binchotan, and only here will you eat melting slabs of chutoro buried under a blizzard of white truffles. Fish comes exclusively from Japan, and for the nigiri, assistants are quick to bring him his prized rice from Niigata prefecture, warm and tinged with his special blend of vinegars, after every round. Laughter fills the air, thanks to Saito and his jovial team, and for a few blissful hours, the world outside melts away.",2 Stars,"Air conditioning,Counter dining",0,43.6723401,"Toronto, Canada",-79.3958233,Sushi Masaki Saito,+14169240888,$$$$,https://guide.michelin.com/en/ontario/toronto/restaurant/sushi-masaki-saito,https://www.masakisaito.ca/,2024-05-14 15:02:22.571797507+08:00
553,"Vršiška cesta 45, Kranjska Gora, 4280, Slovenia","Creative, Regional Cuisine","Situated near the Austrian and Italian borders, Milka boasts a superb location overlooking a crystal-clear lake surrounded by mountains. The restaurant offers a fine gastronomic synthesis of its region, skilfully interpreted and prepared by chef David Žefran, who makes full use of local ingredients. The surprise menu flows naturally and features ingredients that follow the seasons. The chefs themselves bring their dishes to the dining room, providing detailed and enthusiastic descriptions of each course. Although dishes are prepared with a modern touch, the character of the region shines through, especially in the choice of ingredients. Dishes include delicious salmon from the Danube accompanied by black radish and elderflower, a glazed brioche with fermented butter, and venison served with the perfect accompaniment of a dark beer sauce – every detail is carefully thought out. The wine list will delight connoisseurs: many of the wineries featured have a close relationship with the restaurant. Stylish guestrooms complete the picture.",2 Stars,"Air conditioning,Car park,Great view,Interesting wine list,Terrace,Wheelchair access",0,46.4755987,"Kranjska Gora, Slovenia",13.7845892,Milka,+38659779590,€€€€,https://guide.michelin.com/en/upper-carniola/kranjska-gora/restaurant/milka,http://www.hotelmilka.si/restaurant,2024-05-14 15:02:22.59951606+08:00
554,"Székely Mihály utca 2, Budapest, 1061, Hungary","Modern Cuisine, Hungarian","A central glass-walled kitchen is the focal point of this eye-catching modern restaurant; a dining room sits either side, and there’s a chatty buzz to the room – helped along by the personable service team. The two experienced chef-owners are proud of their Hungarian roots and skilfully reinvent and modernise classic Hungarian dishes using a wide range of techniques. Wonderful flavours and textures abound, and build steadily throughout the meal. When it comes to wine, look to the Hungarian options – there are some great sweet Tokajis on the list.",2 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus",0,47.5001729,"Budapest, Hungary",19.0596687,Stand,+36307859139,€€€€,https://guide.michelin.com/en/central-hungary/budapest/restaurant/stand,https://standrestaurant.hu,2024-05-14 15:02:22.630313918+08:00
555,"Kastély tér 6, Tata, 2890, Hungary","Creative, Hungarian","Your evening starts with an aperitif and snacks on the terrace beneath the castle, before you are shown through to a barrel-vaulted cellar with an open kitchen. Here, the team work with calm efficiency and meticulous precision to create a 12 course tasting menu composed of highly sophisticated dishes packed with deep, well-balanced flavours and bags of personality. For the full experience, stay the night in one of the nearby bedrooms and make the most of their spa.",2 Stars,"Air conditioning,Car park,Garden or park",0,47.6478063,"Tata, Hungary",18.3183168,Platán Gourmet,+36205486876,€€€€,https://guide.michelin.com/en/komarom-esztergom/tata/restaurant/platan-gourmet,https://platangourmet.com/,2024-05-14 15:02:22.659951675+08:00
556,"24-1 Changfa Street, Qingyang, Chengdu, China Mainland",Sichuan,"This low-key dining concept doesn’t need a sign. The owner-chef Lan Guijun is a local legend who took Sichuanese to the level of haute cuisine so gourmands will always find their way here. The rooms exude rustic charm, dotted by ceramic art and pottery made by the chef himself. Before you can taste his elegant, elaborate multi-course meal that brings out the ingredients’ natural flavours, you need to book a table with a deposit.",2 Stars,"Air conditioning,Car park,Cash only",0,30.669182,"Chengdu, China Mainland",104.055887,Yu Zhi Lan,+862862491966,¥¥¥¥,https://guide.michelin.com/en/chengdu-municipality/chengdu/restaurant/yu-zhi-lan-1196150,,2024-05-14 15:02:22.691293535+08:00
557,"No. 501, 5F, Chinese Financial Center, 33 Jiaozi Avenue, Wuhou, Chengdu, China Mainland",Taizhou,"On the eve of the upmarket restaurant chain's 30th anniversary, it opened its first Chengdu outpost in 2023. The large space is furnished in a lavish but understated manner, and has lovely views of the Twin Towers. You can find the brand's signature luxury seafood on the menu, but it's the Taizhou recipes jazzed with by local touches that truly shine. Try the sea anemone glass noodles with pickled chillies, or mapo tofu with cod milt.",2 Stars,"Air conditioning,Car park,Interesting wine list,Terrace,Wheelchair access",0,30.5833001,"Chengdu, China Mainland",104.060602,Xin Rong Ji,+862868102828,¥¥¥¥,https://guide.michelin.com/en/chengdu-municipality/chengdu/restaurant/xin-rong-ji-1207940,http://www.xinrongji.com/,2024-05-14 15:02:22.720625291+08:00
558,"GF, Hotel MVSA, 61, Section 1, Jianguo North Road, Zhongshan District, Taipei, 10491, Taiwan",Spanish Contemporary,"Spanish-themed paintings hang in the dining area, which boasts a stunning glazed wine cellar. The two chefs take diners on a poetic culinary journey to the Pyrenees of the Basque Country with a seafood-heavy tasting menu. Produce from Taiwan and Japan is woven into edible works of art that embody Spanish traditions, Asian influences and natural beauty. The clever use of colours and seasonal ingredients makes the experience a real delight.",2 Stars,"Air conditioning,Car park,Restaurant offering vegetarian menus,Valet parking,Wheelchair access",0,25.0507432,"Taipei, Taiwan",121.5372068,Molino de Urdániz,+886225006832,$$$$,https://guide.michelin.com/en/taipei-region/taipei/restaurant/molino-de-urdaniz,https://hotelmvsa.com/dining/molino-de-urdaniz/,2024-05-14 15:02:22.758888364+08:00
559,"17, Lane 52, Siwei Road, Da'an District, Taipei, 106, Taiwan",Tempura,"When it comes to tempura, precision is the name of the game. With decades of experience in Japanese cooking, the head chef brings out the best in every ingredient with his keen sense for oil blend, oil temperature and batter consistency, sealing in the umami with an incredibly thin, crisp and light batter. The simple, cosy room is decorated with Japanese garden details. Reservations are mandatory, with only two sittings, at 12.30pm and 6.30pm.",2 Stars,"Air conditioning,Counter dining",0,25.035223,"Taipei, Taiwan",121.54723,Mudan,+886227068699,$$$$,https://guide.michelin.com/en/taipei-region/taipei/restaurant/mudan,https://mudantempura.com,2024-05-14 15:02:22.789346222+08:00
560,"6, Lane 109, Section 1, Anhe Road, Da'an District, Taipei, 106, Taiwan",Asian Contemporary,"logy, a sibling of the Florilège in Tokyo, is helmed by a Japanese chef hailing from Hokkaido. Using local produce and the freshest catch from his home prefecture, he melds Japanese and European techniques to create contemporary recipes, underscored by strong Asian influences. The omakase menu changes every two months, but a variation of the Japanese-Taiwanese fusion chawanmushi is a firm fixture. Plan far in advance and book online.",2 Stars,"Air conditioning,Counter dining,Interesting wine list",0,25.0356024,"Taipei, Taiwan",121.5532054,logy,,$$$,https://guide.michelin.com/en/taipei-region/taipei/restaurant/logy,https://logy.tw/,2024-05-14 15:02:22.809656061+08:00
561,"5F, Bellavita, 28 Songren Road, Xinyi District, Taipei, 110, Taiwan",French Contemporary,"The moody interior uses the same iconic black and red colour scheme as the other members of the group – sit at the counter to appreciate the atmosphere to the fullest. French classics are re-invented with care and a great deal of aplomb; service is engaging and thoughtful. The kitchen is helmed by a Japanese head chef with 20+ years of experience who imbues the distinctive cooking, especially seafood courses, with Japanese twists.",2 Stars,"Air conditioning,Car park,Counter dining,Interesting wine list",0,25.039609,"Taipei, Taiwan",121.56814,L'Atelier de Joël Robuchon,+886287292628,$$$$,https://guide.michelin.com/en/taipei-region/taipei/restaurant/l-atelier-de-joel-robuchon550759,,2024-05-14 15:02:22.828109996+08:00
562,"301, Lequn 3rd Road, Zhongshan District, Taipei, 104, Taiwan",Innovative,"André Chiang’s dining concept in his hometown features a futuristic interior with gigantic organic wood forms that contrast with the faux industrial setting. Inspired by the chef’s journey around the world, the 10-course menu changes with the seasons, reinventing Taiwanese cuisine with sleek plating and a stimulating blend of flavours, textures and temperatures. It’s notoriously hard to get a table so stay tuned for when the online system opens for booking and act fast.",2 Stars,"Air conditioning,Wheelchair access",0,25.0827948,"Taipei, Taiwan",121.5594375,RAW,+886285015800,$$$$,https://guide.michelin.com/en/taipei-region/taipei/restaurant/raw,https://www.raw.com.tw/,2024-05-14 15:02:22.845543129+08:00
563,"1320 E. 7th St., Ste. 126, Los Angeles, 90021, USA","Japanese, Seafood","With only one seating per night, this is the kind of destination where a handful of lucky diners are privy to an exemplary culinary spectacle. Many of the courses begin with ingredients that are attractively arranged, then finished before your eyes, and presented by Chef Brandon Hayato Go with detailed explanations. To kick off the kaiseki, the chef serves a small bite, or sakizuke, like chilled, charred eggplant with ginger and dashi. From there, it's a seasonal celebration artistically arranged on vintage Japanese pottery and porcelain collected by the chef. Local corn and sea scallops is transformed into kakiage; bonito is lightly smoked over rice bran straw; and miso-glazed black cod is folded into a luscious rice pot to conclude the meal.",2 Stars,"Air conditioning,Car park,Counter dining,Notable sake list",0,34.0338072,"Los Angeles, USA",-118.2418788,Hayato,,$$$$,https://guide.michelin.com/en/california/us-los-angeles/restaurant/hayato,https://hayatorestaurant.com/,2024-05-14 15:02:22.864060465+08:00
564,"3859 Piedmont Ave., Oakland, 94611, USA",Contemporary,"This serene elder from Chef/owner James Syhabout is packed every night. Tucked into colorful Piedmont Avenue, the space is long and neat, while soft music and a vibrant staff set the mood. It's cool and relaxed but never casual.Chef Syhabout pairs local ingredients with precise technique; he also pulls from his Thai and Chinese heritage to deliver an elegant menu full of familiar flavors that taste as wonderful as they look. Dinner might unveil slices of raw Japanese sea bream dressed with aged soy sauce, fermented plum, and mustard. That signature slow-poached egg yolk sitting in a bed of onion- and malt-infused cream is a consistent thrill; while donabe-baked scallion rice is topped with chanterelles dressed with miso from a small-batch, local producer.",2 Stars,"Air conditioning,Counter dining,Wheelchair access",0,37.8246825,"Oakland, USA",-122.254846,Commis,+15106533902,$$$$,https://guide.michelin.com/en/california/oakland/restaurant/commis,http://www.commisrestaurant.com/,2024-05-14 15:02:22.884120003+08:00
565,"3455 S. Overland Ave., Los Angeles, 90034, USA","Japanese, Contemporary","Wrapped in neutral tones, this serenely understated room offers one of LA’s most warm and graceful dining experiences. Chef Niki Nakayama presents her interpretation of a modern Kaiseki meal, drawing upon Japanese tradition while at the same time following her own path, offering an intricate procession of seasonally inspired courses that show a uniquely Californian influence. The menu begins with a sip of house-infused sake and small bites, winding through delicate aromatic broths, sashimi courses and heartier fare like grilled fish accented with sansho pepper. The only dish to never leave the menu, an artful twirl of al dente spaghetti dressed with tender abalone, pickled cod roe and black truffle, exemplifies Chef Nakayama’s unconventional approach.",2 Stars,"Air conditioning,Notable sake list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access",0,34.02526,"Los Angeles, USA",-118.41206,n/naka,+13108366252,$$$$,https://guide.michelin.com/en/california/us-los-angeles/restaurant/n-naka,http://www.n-naka.com,2024-05-14 15:02:22.912401757+08:00
566,"1722 Sacramento St., San Francisco, 94109, USA","Italian, Contemporary","With its signature A-frame ceiling and luxuriously warm furnishings, this dining room has been Chef Suzette Gresham’s home since 1989. The cooking remains top rate, promising finesse and bold flavors in equal measure. Handmade pastas combine classic technique with a touch of personal style, and mimicking the art on the walls, some dishes like carrot and ginger terrine or the must-order cheese plate arrive as visual masterpieces. Sweets are a notable strength, down to the very last few bites when one of the best mignardises carts in town rolls up stacked with chocolates, pâtes de fruits, and caramels rolls. Speaking of bests, friendly sommeliers are essential guides for navigating one of the deepest Italian wine and Champagne cellars in the country.",2 Stars,"Air conditioning,Interesting wine list",0,37.79167,"San Francisco, USA",-122.42131,Acquerello,+14155675432,$$$$,https://guide.michelin.com/en/california/san-francisco/restaurant/acquerello,http://www.acquerellosf.com,2024-05-14 15:02:22.934529999+08:00
567,"5955 Melrose Ave., Hollywood, 90038, USA",Seafood,"Purity and precision are the underpinnings of Chef Michael Cimarusti's California cooking, inspired by flavors from Asia and the Mediterranean. The tasting menu blends classic technique with a modern sensibility, and sources the freshest and most sustainable seafood, often wild-caught from American waters. At no point during the meal will you doubt its impeccable quality, especially while savoring dishes such as seared Alaskan halibut with green beans and geoduck in a bouillabaisse sauce, or the hiramasa sashimi, plated in the shape of a flower, and treated to a tableside pour of basil-infused fumet sauce. The soft-poached egg topped with Santa Barbara uni, breadcrumbs, and Champagne sauce is a Providence signature.",2 Stars,"Air conditioning,Valet parking,Wheelchair access",1,34.083576,"Hollywood, USA",-118.3301829,Providence,+13234604170,$$$$,https://guide.michelin.com/en/california/hollywood/restaurant/providence,https://providencela.com/,2024-05-14 15:02:22.954555137+08:00
568,"1085 Mission St., San Francisco, 94103, USA","Contemporary, American","Live fire is of the essence at this high-ceilinged and elegantly appointed dining room. Chef Christopher Bleidorn's skill lies in his ability to combine the rugged appeal of flame-kissed meats with a delicate touch and palpable sense of whimsy. Look no further than the lacquered quail with grilled Parker House rolls and crunchy pickles to be assembled à la Peking duck. His team's impressive variety of techniques wring out every fleck of flavor from such pristine ingredients as creek trout, presented as roe with kelp kombucha sabayon; or ""tail end"" lox served on crispy skin.The playful and spontaneous spirit carries on until the end—with the possible arrival of tart blueberries and crème fraîche hidden beneath lemon mochi bites and a bee pollen-dusted tuile.",2 Stars,"Air conditioning,Counter dining,Interesting wine list,Wheelchair access",0,37.7795083,"San Francisco, USA",-122.4103298,Birdsong,+14153699161,$$$$,https://guide.michelin.com/en/california/san-francisco/restaurant/birdsong,https://www.birdsongsf.com/,2024-05-14 15:02:22.983547993+08:00
569,"609 N. La Cienega Blvd., West Hollywood, 90069, USA","Japanese, Sushi","Sushi Ginza Onodera may have outposts around the world, but its fame has not diluted the exemplary quality. Instead of the reverent sushi counter, it's a hive of activity; one that comes with a hefty price tag, though their strictly enforced no-tipping policy helps. Surprises and delights abound in the delirious array of courses, starting with an earthenware cup of chawanmushi topped with Italian caviar and a petal of uni. Some might feel guilty devouring squid in a matter of seconds after watching the exacting chefs take ten minutes to prepare it, but the experience is utterly memorable. The nigiri are a clear highlight here, revealing tiger shrimp with miso, sea perch seared for a hint of smoke as well as a duo of anago with shanso and yuzu zest.The signature matcha- and coconut-panna cotta is a delectable finale.",2 Stars,"Air conditioning,Notable sake list",0,34.082251,"West Hollywood, USA",-118.3766888,Sushi Ginza Onodera,+13237927776,$$$$,https://guide.michelin.com/en/california/west-hollywood/restaurant/sushi-ginza-onodera-559850,https://www.sushionodera.com/sushi-ginza-onodera-la,2024-05-14 15:02:23.016600456+08:00
570,"178 Townsend St., San Francisco, 94107, USA","Californian, Contemporary","At once playful and profoundly earnest, this privileged playpen is adored by the Bay Area's elite. The studied cool of the kitchen extends to its crowd; and the striking warehouse setting, blends rusticity with refinement. Everything revolves around the roaring hearth.The kitchen is in steady hands and proffers an immersive experience. First, caviar cured with salt ""barbecued"" by the team, is wrapped in a seaweed bundle, then presented tableside before being set in a bowl of wilted, silken spinach and a seaweed-and-butter broth. Then, 18-day dry-aged antelope saddle medallion is an intriguing delight with jus made from bones and dried cherry leaf, thinly sliced preserved kumquat and a cup of bone broth to wash it all down.",2 Stars,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access",0,37.76327,"San Francisco, USA",-122.41543,Saison,+14158287990,$$$$,https://guide.michelin.com/en/california/san-francisco/restaurant/saison,https://www.saisonsf.com/,2024-05-14 15:02:23.049160218+08:00
571,"3416 19th St., San Francisco, 94110, USA","Contemporary, Modern Cuisine","This dining spot is firmly rooted as part of San Franciso's dining landscape. The nightly tasting menu is served in a swanky, bi-level warehouse decked out like a mogul's hunting lodge. The menu has a sweeping creative scope, drawing on both nostalgia and current culinary trends with a confident swagger.Highlights include a trio of oysters, each gussied up in a different fashion: raw with pickled ramp foam and rhubarb; broiled à la Rockefeller, in a creamy green garlic glaçage; or fried with a spicy XO chili oil and tangy ranch. Bold flavors presented with flair are a common thread, like in a buttery A5 Wagyu ribeye paired with a sweet-and-savory oxtail and sour cherry tart, perfect lattice crust, and all.",2 Stars,"Air conditioning,Interesting wine list,Terrace,Wheelchair access",0,37.7602404,"San Francisco, USA",-122.4196716,Lazy Bear,+14158749921,$$$$,https://guide.michelin.com/en/california/san-francisco/restaurant/lazy-bear,http://www.lazybearsf.com,2024-05-14 15:02:23.08183428+08:00
572,"355 11th St., San Francisco, 94103, USA","Mexican, Contemporary","Chef Val M. Cantú's Californios is a divine dining temple where a passionate focus on heritage is applied with masterful technique. The foundational elements of Mexican cuisine are elevated here through the team's ingenuity and the utilization of the finest products. Familiar dishes are turned complex and deliciously unique. Lime cured cold-smoked hamachi is presented with a sweet lime aguachile with pickled buddha's hand and cold pressed cilantro, then beer- and mezcal-battered black cod in a sour cherry tamarind salsa makes a nice addition to a tortilla. The attractive space, with its dark walls, colorful artwork and lively playlist, keeps things more festive than hallowed. The patio area is especially pleasant.",2 Stars,"Air conditioning,Interesting wine list,Terrace,Wheelchair access",0,37.7712406,"San Francisco, USA",-122.4131414,Californios,+14157570994,$$$$,https://guide.michelin.com/en/california/san-francisco/restaurant/californios,http://www.californiossf.com,2024-05-14 15:02:23.114878143+08:00
573,"1104 Wilshire Blvd., Santa Monica, 90401, USA",Modern French,"Chef Josiah Citrin's flagship celebrates a certain kind of fine dining experience that will never go out of style. Slip in through a discreet side entrance to enter the enclosed space within Citrin, a private room that combines a vibe-y underground feel with classic luxury. The kitchen employs bold flavors and decadent sauces, blending French traditions with a bit of contemporary whimsy. The results are both eye-catching and indulgent, from intricate canapés to a knockout dish of duck “Rouennaise,” featuring a decadent sauce made with the help of an antique silver press; on the side, “ducks in a duvet” is a swanky take on pigs in a blanket. Service is engaging and full of charm, down to a wine program offering surprising rarities at a reasonable expense.",2 Stars,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access",0,34.0245412,"Santa Monica, USA",-118.4915829,Mélisse,+13103950881,$$$$,https://guide.michelin.com/en/california/santa-monica/restaurant/melisse,https://www.citrinandmelisse.com/,2024-05-14 15:02:23.144008799+08:00
574,"5600 CA-1, Elk, 95432, USA","Californian, Creative","Veering off into the wilds of Mendocino County is certainly a most delightful detour—one that culminates in the dining room of the Harbor House Inn.Driven by impeccable technique and devotion to sustainability, the cooking is highly original. Chef Matthew Kammerer is devout when it comes to hyper-local and foraged ingredients, elevating not only delicacies like sea urchin, but also more humble items like seaweed harvested from the nearby coastline, or lace lichen plucked from overhanging trees. Compelling, Japanese-accented creations have included a sake-poached abalone paired with a luscious sauce made from its liver. Fantastic sourdough is flecked with sea lettuce, and kombu flavors a silky ice cream with coffee, lavender and honey—an ingenious union of sweet and savory tastes.",2 Stars,"Air conditioning,Car park,Great view,Interesting wine list,Terrace,Wheelchair access",1,39.1355655,"Elk, USA",-123.7190639,Harbor House,+18007207474,$$$$,https://guide.michelin.com/en/california/elk/restaurant/harbor-house,https://www.theharborhouseinn.com/,2024-05-14 15:02:23.17087575+08:00
575,"3F, Mandarin Oriental Hotel, 389 Tianhe Road, Tianhe, Guangzhou, China Mainland",Cantonese,"The elegant, relaxing interior, which showcases a happy marriage between East and West, has recently been refurbished to suit the tastes of a younger generation. Its Cantonese fare strikes a balance between tradition and creativity, with timeless classics sitting comfortably next to novel seasonal offerings. The techniques are varied, but always impeccable. The dim sum lunch features exquisite gems; roasted Wenchang Chicken with flaxseeds is also a must-try.",2 Stars,"Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access",0,23.137134,"Guangzhou, China Mainland",113.327867,Jiang by Chef Fei,+862038088885,¥¥¥,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/jiang-by-chef-fei,https://www.mandarinoriental.com/en/guangzhou/tianhe/dine/jiang-by-chef-fei,2024-05-14 15:02:23.203519813+08:00
576,"L514B, 5F, IGC Mall, 222 Xingmin Road, Tianhe, Guangzhou, China Mainland",Cantonese,"As in other branches of this Singapore-based chain, the kitchen team never fails to deliver quality dishes thanks to inspired insights and honed skills. The must-try black pepper mud crab exudes an intoxicating aroma and seafood flavour, while double-boiled fish maw soup with shark bones warms the heart and soul. Their dim sum lunch is to die for – deftly crafted translucent rice noodle rolls and tofu skin rolls stuffed with shrimps and chives.",2 Stars,"Air conditioning,Car park,Wheelchair access",0,23.118473,"Guangzhou, China Mainland",113.326514,Imperial Treasure Fine Chinese Cuisine,+862038856382,¥¥¥,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/imperial-treasure-fine-chinese-cuisine-559150,https://www.imperialtreasure.com.cn/china/,2024-05-14 15:02:23.244630791+08:00
577,"2F, LN Garden Hotel, 368 Huanshi East Road, Yuexiu, Guangzhou, China Mainland",European Contemporary,"If creative, refined dining with a modern twist is your thing, you should feel right at home in Taian Table. This kitchen team turns the best ingredients from around the world into sophisticated works of art in the display kitchen with their well-honed European techniques. There is only one 8-course degustation menu that changes bimonthly, but diners also have the option of ordering other seasonal and signature offerings.",2 Stars,"Air conditioning,Car park,Counter dining,Interesting wine list,Valet parking",0,23.138026,"Guangzhou, China Mainland",113.280695,Taian Table,+8618565238265,¥¥¥¥,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/taian-table-1195975,https://gz.taian-table.cn/,2024-05-14 15:02:23.274377048+08:00
578,"The Shoppes at Marina Bay Sands, Level 2 Dining, L2-03, 10 Bayfront Avenue, 018956, Singapore",Japanese Contemporary,"The contemporary room is divided into three sections: a counter with seats, private rooms and the chef’s table. To stay close to the action, opt for the latter. Dinner features one sitting only with a choice between traditional and seasonal menus. Ingredients are top-notch and the food is impeccably crafted. In addition to typical Japanese fare, some dishes are underscored by Western techniques with a pronounced Italian accent at times.",2 Stars,"Air conditioning,Car park,Counter dining,Interesting wine list,Valet parking,Wheelchair access",0,1.283175,Singapore,103.8598,Waku Ghin,+6566888507,$$$$,https://guide.michelin.com/en/singapore-region/singapore/restaurant/waku-ghin,https://www.marinabaysands.com/restaurants/waku-ghin.html,2024-05-14 15:02:23.305159607+08:00
579,"84 Amoy Street, 069903, Singapore",Innovative,"The enchanting Cloudstreet is named after the Tim Winton book, which is fitting as Australia is where Sri Lankan chef Rishi Naleendra learnt his trade and developed his considerable skills. Diners at his restaurant are taken on a thrilling culinary journey, courtesy of his impressive creativity and artistry. He has also gathered together a service team who clearly share his pride and passion. When it comes to dessert, diners move to a room upstairs.",2 Stars,"Air conditioning,Counter dining,Interesting wine list",0,1.280977,Singapore,103.8470099,Cloudstreet,+6565137868,$$$$,https://guide.michelin.com/en/singapore-region/singapore/restaurant/cloudstreet,https://cloudstreet.com.sg/,2024-05-14 15:02:23.336544067+08:00
580,"9 Keong Saik Road, 089117, Singapore",Innovative,"Chef Mano Thevar serves a creative multi-course menu rooted in Indian traditions and crafted with European techniques. Signatures such as Chettinad chicken roti or Brittany lobster in curry beurre blanc pack a ton of oomph, all the while maintaining a fine balance with mindful touches. Amuse-bouches and snacks between courses are especially fun and a vegetarian version of the menu is also available. The bustling and lively vibe makes for a great experience.",2 Stars,"Air conditioning,Counter dining,Interesting wine list,Wheelchair access",0,1.279414,Singapore,103.841385,Thevar,+6597508275,$$$$,https://guide.michelin.com/en/singapore-region/singapore/restaurant/thevar,http://thevar.sg,2024-05-14 15:02:23.369240429+08:00
581,"Swissôtel The Stamford, Equinox Complex, Level 70, 2 Stamford Road, 178882, Singapore",British Contemporary,"Embodying the quintessence of fine dining, this romantic restaurant has it all – food, service, ambiance and spectacular views. Chef Westaway makes good use of top-notch British produce and inspirations, such as scallops from Scotland and turbot from Cornwall, to turn out modern culinary creations that never fail to impress. Some British classics also got a makeover – “hen’s egg” is a refined take on the breakfast favourite dippy eggs with soldiers.",2 Stars,"Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access",0,1.293387,Singapore,103.85314,Jaan by Kirk Westaway,+6591999008,$$$,https://guide.michelin.com/en/singapore-region/singapore/restaurant/jaan-by-kirk-westaway,https://www.jaan.sg/,2024-05-14 15:02:23.40114409+08:00
582,"One Fullerton, #02-02A, 1 Fullerton Road, 049213, Singapore",Sushi,"Hailing from Nagoya, but having done time in China and Thailand, this Japanese head chef champions a refined and elegant take on sushi. Two omakase menus emphasise freshness, featuring white fish alongside other luxury dishes. Ingredients are shipped from Japan four times a week; and sushi rice from Yamagata and Ishikawa prefectures are mixed in a specific ratio to the best effect. Sushi is served with two sauces to accentuate the umami of the fish.",2 Stars,"Air conditioning,Car park,Counter dining,Wheelchair access",0,1.2863698,Singapore,103.854,Shoukouwa,+6564239939,$$$$,https://guide.michelin.com/en/singapore-region/singapore/restaurant/shoukouwa,http://www.shoukouwa.com.sg,2024-05-14 15:02:23.428506342+08:00
583,"One Fullerton, #02-02B, 1 Fullerton Road, 049213, Singapore",French Contemporary,"The unobstructed views of the Marina Bay, smart décor and discreet service don’t outshine Chef Emmanuel’s modern French cuisine, underpinned by solid skills and characterised by Asian overtones. His unique ability to accentuate the natural flavours of premium produce is what keeps diners returning. The seafood heavy tasting menu showcases the breadth and depth of his repertoire. It’s closed on some public holidays, so call ahead to check.",2 Stars,"Air conditioning,Car park,Great view,Interesting wine list,Notable sake list,Restaurant offering vegetarian menus,Wheelchair access",0,1.2862377,Singapore,103.854219,Saint Pierre,+6564380887,$$$$,https://guide.michelin.com/en/singapore-region/singapore/restaurant/saint-pierre,http://www.saintpierre.com.sg,2024-05-14 15:02:23.454379392+08:00
584,"Strandvejen 234, Henne, 6854, Denmark",Classic Cuisine,"This traditional-looking 18C thatched inn has a contrastingly modern interior and comes complete with a bespoke chef's table as well as some sumptuously stylish bedrooms. A well-chosen wine list accompanies original, well-balanced and technically accomplished dishes. Lunch sees a lighter menu.",2 Stars,"Car park,Garden or park,Interesting wine list,Wheelchair access",1,55.7270112,"Henne, Denmark",8.2423144,Henne Kirkeby Kro,+4575255400,€€€€,https://guide.michelin.com/en/southern-denmark/henne/restaurant/henne-kirkeby-kro,https://www.hennekirkebykro.dk/,2024-05-14 15:02:23.480033241+08:00
585,"Dronningens Tværgade 2, Copenhagen, 1302 K, Denmark",Modern Cuisine,"This spacious, bright and simply decorated restaurant is set within the vaulted basement of a delightful 17C building close to Nyhavn harbour and is filled with huge, well-spaced tables. The set tasting menu uses ingredients of exceptional quality in confidently cooked, harmonious dishes which showcase finesse, depth and sublime, clearly defined flavours. It comes as little surprise that the wine list is excellent too.",2 Stars,Interesting wine list,0,55.6831927,"Copenhagen, Denmark",12.5889875,a|o|c,+4533111145,€€€€,https://guide.michelin.com/en/capital-region/copenhagen/restaurant/a%E2%80%9Ao%E2%80%9Ac,https://restaurantaoc.dk,2024-05-14 15:02:23.527554231+08:00
586,"Refshalevej 173C, Copenhagen, 1432 K, Denmark",Innovative,"An immersive and perfectly choreographed experience, eating here is a highly theatrical affair at the pinnacle of destination dining. Dinner is divided into acts and set across several locations, including a balcony, a play area and a spectacular planetarium-like dome with images projected onto the ceiling. Dishes are technically complex and highly creative with dramatic contrasts. Chef-owner Rasmus Munk believes food is a great way to communicate with people, so accompanies his cooking with statements and ideas about the world.",2 Stars,"Air conditioning,Car park,Counter dining,Interesting wine list,Wheelchair access",1,55.6940951,"Copenhagen, Denmark",12.6137461,Alchemist,+4531716161,€€€€,https://guide.michelin.com/en/capital-region/copenhagen/restaurant/alchemist,https://www.alchemist.dk/,2024-05-14 15:02:23.559655193+08:00
587,"Nordbøgata 8, Stavanger, 4006, Norway","Creative, Seafood","The kitchen quite literally takes centre stage at this impeccable restaurant, sitting in the middle of the stylish room and providing a stage for the chefs to prepare intricate, superbly crafted dishes. Top-notch local fish and shellfish underpins the cooking, with supreme skill evident in the refined balance between the delicate seafood flavours and some stronger components – the grilled scallop with sea buckthorn and pumpkin sauce is a perfect example. The menu has around 20 servings and every aspect unfolds masterfully thanks to the top-notch kitchen and service teams.",2 Stars,"Air conditioning,Interesting wine list,Wheelchair access",0,58.9739705,"Stavanger, Norway",5.7308447,RE-NAA,+4751551111,€€€€,https://guide.michelin.com/en/rogaland/stavanger/restaurant/re-naa,https://www.restaurantrenaa.no/,2024-05-14 15:02:23.588539748+08:00
588,"Langeliniekaj 5, Copenhagen, 2100, Denmark",Creative,"This elegant restaurant provides a hugely engaging experience from start to finish, with its technically accomplished and completely original cooking. The heritage of Korean-born chef-owner Kristian Baumann influences the flavours and techniques across the 17 course tasting menu. He leads the team in an open kitchen, delivering creative, refined dishes built around superb ingredients. Service is professional yet relaxed, and the whole event is perfectly choreographed.",2 Stars,"Air conditioning,Interesting wine list,Wheelchair access",0,55.6954973,"Copenhagen, Denmark",12.6001611,Koan,+4528747840,€€€€,https://guide.michelin.com/en/capital-region/copenhagen/restaurant/koan,https://www.koancph.dk/,2024-05-14 15:02:23.619189706+08:00
589,"Svartlösavägen 52, Stockholm, 125 33, Sweden",Creative,"Two talented chefs run this welcoming restaurant in the suburbs. Start with snacks in the lounge before taking a seat at either a table or the counter, to enjoy the procession of memorable dishes. The surprise menu features the finest European ingredients cooked with global influences, showcasing intense flavours and some original combinations. Finish the evening with tea or coffee and an impressive array of mignardises that are a real event. Engaging and attentive service is pitched just right.",2 Stars,"Counter dining,Interesting wine list",0,59.2843177,"Stockholm, Sweden",17.9857179,Aloë,+46731544151,€€€€,https://guide.michelin.com/en/stockholm-region/stockholm/restaurant/aloe,https://www.aloerestaurant.se/,2024-05-14 15:02:23.648474662+08:00
590,"Biskopsvägen 9, Stockholm, 115 21, Sweden","Modern Cuisine, Swedish","Away from the bright lights of the city centre sits this strikingly designed restaurant near the beautiful Royal Djurgården. Start with drinks on the waterside terrace, before walking through the open kitchen and seeing the chefs at work on the exceptional menu. Beautifully composed dishes use quality Nordic ingredients, delivering well-judged flavours and fine textural details. It's worth opting for a wine pairing or creative non-alcoholic option featuring ingredients from their garden.",2 Stars,"Air conditioning,Car park,Great view,Interesting wine list,Wheelchair access",0,59.3207155,"Stockholm, Sweden",18.1237288,AIRA,+46848004900,€€€€,https://guide.michelin.com/en/stockholm-region/stockholm/restaurant/aira,http://www.aira.se,2024-05-14 15:02:23.670085103+08:00
591,"Tegelgårdsgatan 5, Malmo, 211 33, Sweden",Contemporary,"The young team provide cheerful service at this intimate restaurant on a cobbled street in the Old Town. The surprise menu comes with numerous extra courses, including some inspired by the owners’ childhood memories, and texture and acidity are used to good effect in the creative, sophisticated dishes.",2 Stars,Air conditioning,0,55.6046461,"Malmo, Sweden",12.9966201,Vollmers,+4640579750,€€€€,https://guide.michelin.com/en/skane/malmo/restaurant/vollmers,http://www.vollmers.nu/,2024-05-14 15:02:23.691588645+08:00
592,"Eteläranta 10, Helsinki, 00130, Finland",Modern Cuisine,"Take in magical views over the harbour from the 10th floor of this modernist building, constructed in 1952 for the Olympic Games. Beautifully delicate modern dishes feature on a multi-course tasting menu packed with well-balanced flavours. These are presented both by the chefs and the top-notch serving team.",2 Stars,"Air conditioning,Great view,Interesting wine list,Wheelchair access",0,60.1653036,"Helsinki, Finland",24.9523857,Palace,+358505020718,€€€€,https://guide.michelin.com/en/uusimaa/helsinki/restaurant/palace,https://palacerestaurant.fi/,2024-05-14 15:02:23.710792381+08:00
593,"Frammi við Gjónna, Leynavatn, 335, Denmark",Creative,"Meet at the lakeside fermenting hut for an aperitif with a view; you’ll then be delivered to the picturesque and energy-efficient former farmhouse and forge for an intimate dining experience. The creative menu uses sustainably farmed seaweed, organic vegetables, locally caught seafood and free-range Faroese meat, with an emphasis on traditional techniques.The restaurant has relocated to Greenland while they work on a new home in the Faroe Islands.",2 Stars,,1,62.13667,"Leynavatn, Denmark",-7.022025,KOKS,+298333999,€€€€,https://guide.michelin.com/en/faroe-islands/leynavatn/restaurant/koks558780,https://www.koks.fo/,2024-05-14 15:02:23.730083718+08:00
594,"Gentoftegade 29, Copenhagen, 2820, Denmark",Creative,"Chef-Owner Eric Kragh Vildgaard is the driving force behind this remarkable dining experience, demonstrating enormous technical skill across his procession of bold and creative dishes, all founded on seafood and vegetable produce of the utmost quality. The cooking varies between the wisely restrained (the pure, precise hamachi, ponzu and wasabi) and the hyper-detailed (the stunningly plated, multi-layered chawanmushi). Tina oversees the charming service in this stylish and sophisticated oasis, which is expertly run at every turn.",2 Stars,"Car park,Interesting wine list",0,55.7481701,"Copenhagen, Denmark",12.5411426,Jordnær,+4522408020,€€€€,https://guide.michelin.com/en/capital-region/copenhagen/restaurant/jordnaer,http://www.restaurantjordnaer.dk/,2024-05-14 15:02:23.763596482+08:00
595,"Oddervej 19-21, Aarhus, 8000, Denmark",Creative,"A luxurious, contemporary restaurant set in the former staff lodge to the Royal Palace; ask for a table by the floor to ceiling windows for a view over the gardens and out to sea. The chef has a bold, daring style, and his elaborate, creative, modern dishes have French influences and a playful edge.",2 Stars,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list",0,56.124947,"Aarhus, Denmark",10.2089264,Frederikshøj,+4586142280,€€€€,https://guide.michelin.com/en/central-denmark/aarhus/restaurant/frederikshoj,https://frederikshoj.com/,2024-05-14 15:02:23.807998567+08:00
596,"Wildersgade 10B, Copenhagen, 1408, Denmark","Creative, Modern Cuisine","This beautiful restaurant offers a memorable, multi-course dining experience; the chefs are on display in the open kitchen and often serve and explain dishes themselves. The owner hails from Bornholm and he and his team are passionate about the island’s ingredients, which are dried, cured, preserved, smoked and pickled to maximum effect in complex, skilfully crafted dishes. Serene, well-paced service and a warm atmosphere help to make this an occasion to remember.",2 Stars,Interesting wine list,1,55.6722948,"Copenhagen, Denmark",12.5888136,Kadeau Copenhagen,+4533252223,€€€€,https://guide.michelin.com/en/capital-region/copenhagen/restaurant/kadeau-copenhagen,https://kadeau.dk/,2024-05-14 15:02:23.835450719+08:00
597,"Vingaardsstræde 6, Copenhagen, 1070 K, Denmark","Modern French, Seasonal Cuisine","This elegant restaurant is set in an intimate, historic and wonderfully atmospheric cellar, where a charming team attend to your every need. Cooking is rooted in French gastronomy, with its luxury ingredients and rich flavours, but the chef also stamps his own mark on the accomplished, imaginative dishes, with some subtle modernisation and lighter touches.",2 Stars,Interesting wine list,0,55.6787423,"Copenhagen, Denmark",12.5839958,Kong Hans Kælder,+4533116868,€€€€,https://guide.michelin.com/en/capital-region/copenhagen/restaurant/kong-hans-kaelder,https://konghans.dk/,2024-05-14 15:02:23.861142368+08:00
598,"Staapli 4, Port Noblessner, Tallinn, 10415, Estonia","Creative, Contemporary","A modern harbour development just outside the city plays host to this stylish restaurant and its futuristic bar. The name refers to the 180° view from its U-shaped kitchen; sit here to watch the chefs preparing the 4 and 6 course tasting menus, or at a more intimate table looking out over the harbour. Ambitious, visually impressive dishes are the experienced German chef’s hallmark, and his detailed, modern creations show an array of flavour and texture contrasts. Warm, engaging service helps to create a relaxed atmosphere.",2 Stars,"Air conditioning,Counter dining,Great view,Restaurant offering vegetarian menus,Wheelchair access",0,59.4517084,"Tallinn, Estonia",24.7280509,180° by Matthias Diether,+3726610180,€€€€,https://guide.michelin.com/en/harju/tallinn/restaurant/180%C2%B0-by-matthias-diether,http://www.180degrees.ee,2024-05-14 15:02:23.891172126+08:00
599,"St. Regis Gardens, The Palm Jumeirah, Dubai",Indian,"The surprise multi-course tasting menu is a masterpiece of originality, intrigue and precision, featuring flavours and tastes from all four compass points of India. While the chefs work away with quiet diligence and focus in the open kitchen, the service team provide detailed explanations of each elegant creation. A little theatre here and there with certain courses adds to an unforgettable experience. There’s something magical happening here – and with just 20 seats and a rooftop location – you’ll feel you’re in on the secret.",2 Stars,"Air conditioning,Valet parking",0,25.114932,Dubai,55.1391176,Trèsind Studio,+971588951272,$$$$,https://guide.michelin.com/en/dubai-emirate/dubai/restaurant/tresind-studio,https://tresindstudio.com/,2024-05-14 15:02:23.922498185+08:00
600,"Bulgari Resort Dubai Hotel, Jumeirah Bay Island, Jumeirah 2, Dubai",Italian,"This uber-cool, stylish and understated restaurant is located within the Bulgari Resort Hotel, and diners are cossetted from the moment they step through the door by the charming Italian team. The sleek, design-led interior boasts an impressive cocktail bar, the atmosphere is intimate and romantic, and the walls are punctuated with black and white photos of Italian movie stars. When the weather allows, the terrace overlooking the marina is the place to hang out. Experienced Italian chef Giacomo Amicucci cooks assured, sophisticated modern Italian dishes, which are far more complex than they at first appear and come with balance, purity and clarity. Many of the top-quality ingredients are flown in from Italy; fish dishes are a highlight, as is the pasta. For the full experience, plump for the ‘Degustazione’ menu.",2 Stars,"Air conditioning,Great view,Interesting wine list,Terrace,Valet parking,Wheelchair access",0,25.2104546,Dubai,55.2348847,Il Ristorante-Niko Romito,+97147775433,$$$$,https://guide.michelin.com/en/dubai-emirate/dubai/restaurant/il-ristorante-niko-romito-1196980,https://www.bulgarihotels.com/en_US/dubai/bars-and-restaurants/il-ristorante-niko-romito,2024-05-14 15:02:23.954363846+08:00
601,"One&Only The Palm Hotel, West Crescent Road, The Palm Jumeirah, Dubai",French,"This elegant, high-ceilinged restaurant is exclusively set at the end of the Palm in a Colonial-style property, which is breathtakingly opulent in design, with magical tropical gardens and a private dock. Inside, it’s luxurious without being stuffy, and service follows suit, with staff that are attentive and professional yet relaxed and personable.The wide range of menus could include surprise, tasting, seasonal caviar and truffle options; cooking has a French base and takes a ‘less is more’ approach to some outstanding ingredients. Precise, sophisticated dishes are perfectly judged and packed with flavour; beautifully conceived and skilfully crafted with an intelligent and intriguing array of textures, flavours and temperatures. The langoustine tart is a highlight.",2 Stars,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace,Valet parking,Wheelchair access",0,25.0992961,Dubai,55.1326916,STAY by Yannick Alléno,+97144401010,$$$$,https://guide.michelin.com/en/dubai-emirate/dubai/restaurant/stay-by-yannick-alleno,https://www.oneandonlyresorts.com/the-palm/dining/stay-by-yannick-alleno,2024-05-14 15:02:23.985799006+08:00
602,"Gebroeders Van Limburgplein 7, Nijmegen, 6511 BW, Netherlands","Organic, Vegan","Emile van der Staak is an enthusiastic champion of botanical gastronomy, in which plants take centre stage. This city restaurant with a theatrically visible kitchen in the heart of Nimegen tells a story in each dish. The chef’s boundless creativity is inexhaustible and De Nieuwe Winkel leaves no one indifferent!",2 Stars,"Interesting wine list,Restaurant offering vegetarian menus,Terrace",1,51.8473893,"Nijmegen, Netherlands",5.8595982,De Nieuwe Winkel,+31243225093,€€€€,https://guide.michelin.com/en/gelderland/nijmegen/restaurant/de-nieuwe-winkel,https://www.denieuwewinkel.com/,2024-05-14 15:02:24.016938666+08:00
603,"Slijkplaat 6, Hoofdplaat, 4513 KK, Netherlands","Country cooking, Modern Cuisine","Edwin Vinke is an ambassador for Zeelandic Flanders. The Eastern Scheldt and the North Sea are key sources of produce for this upscale restaurant. Fish and seafood are supplied by his father-in-law. Vegetables and fruits he grows himself. Chef Vinke works as much as possible from fin and head to tail. He now works side by side with his son Tom, who is increasingly making his mark.This is ingredient-led cuisine, enhanced by exotic spices and modern culinary techniques. The chefs want to surprise you and take inspiration from the surrounding artworks, among other things. Dining at De Kromme Watergang is something of a show. Dishes such as exceptionally fine smoked eel served with different textures of polder potatoes demonstrate an appealing sense of invention. Smoky, briny, crisp, exotic, unctuous… A tribute to the ingredients!Fabulous suites are available for overnight stays – you are bound to fall in love with the beautiful surroundings, just as both of the chefs here did.",2 Stars,"Air conditioning,Car park,Interesting wine list,Terrace,Wheelchair access",0,51.3773498,"Hoofdplaat, Netherlands",3.6028432,De Kromme Watergang,+31117348696,€€€€,https://guide.michelin.com/en/zeeland/hoofdplaat/restaurant/de-kromme-watergang,https://www.krommewatergang.nl/,2024-05-14 15:02:24.046241322+08:00
604,"Nieuwe Doelenstraat 2, Amsterdam, 1012 CP, Netherlands","Contemporary, Creative French","Bas van Kranen has transformed Bord'Eau into Flore, a restaurant entirely devoted to his philosophy of ""conscious fine dining"". The many natural features lend individuality to the contemporary comfort of the decor. And that is no accident. His fascinating and original approach to nature emphasises vegetables, local produce and sustainability. Biodynamic growers have become regular suppliers and the chef has also banished all dairy products from his kitchen. His search for solutions feeds his creativity and has resulted in a very pure style of cooking.Each dish has surprises in store. The small plates keep you on your toes up to the very last bite. Chef Van Kranen gives oysters from the Eastern Scheldt a twist by combining them with seaweed and a deeply aromatic dashi bouillon. Quail is boned and all its meat cut out. The bird is then stuffed again before being cooked to perfection. It is juicy, having been slowly roasted in butter, ready to be served with fine seasonal vegetables and a powerful, subtly sweetened sauce. Bas van Kranen's cuisine has personality, and he clearly takes pride in working with Dutch produce. He also has the confidence to cook just the way he wants to.",2 Stars,"Air conditioning,Restaurant offering vegetarian menus,Valet parking,Wheelchair access",1,52.3676602,"Amsterdam, Netherlands",4.8942749,Flore,+31205311619,€€€€,https://guide.michelin.com/en/noord-holland/amsterdam/restaurant/flore,https://restaurantflore.com/,2024-05-14 15:02:24.078370083+08:00
605,"Wittemer Allee 3, Wittem, 6286 AA, Netherlands",Modern French,"The domain of Château Wittem is one of those places that gives you a special feeling as soon as you cross its threshold. A charming national monument dating back to the 11C, the château exudes Classical elegance from the outside (the terrace in the greenery is magnificent); inside, you are immersed in a world of modern luxury. But it is chef Guido Braeken's talent that takes the experience to the next level. This is a chef who knows how to get the best out of extraordinary produce. From the moment the amuse-bouches arrive at your table, you will appreciate the spectacular presentation and attention to detail. Norwegian langoustines, for example, are presented at the table before being roasted, combined with an exotic tandoori masala cream, coconut, a yellow curry foam and an intense jus made from the main ingredient with tomato, tandoori and honey. What a sophisticated and modern tribute to the produce! Chef Braeken's talent lies in the delicacy of his dishes. Technique and instinct go hand in hand, along with a battery of intense flavours from around the globe. The precise balance of each ingredient feeds into expressive, lively flavours. German and Austrian labels dominate the excellent wine list. At Julemont, you will experience bespoke cuisine injected with youthful exuberance.",2 Stars,"Air conditioning,Car park,Garden or park,Great view,Terrace",0,50.8144424,"Wittem, Netherlands",5.9094623,Julemont,+31434501208,€€€€,https://guide.michelin.com/en/limburg/wittem/restaurant/chateau-wittem-restaurant-julemont,https://www.chateauwittem.com/,2024-05-14 15:02:24.126860076+08:00
606,"Zeeweg 53, Overveen, 2051 EB, Netherlands",Modern Cuisine,"A veritable culinary institution, De Bokkedoorns was established in 1961 and has been the recipient of two Michelin stars for the past 30 years. A ceremonious welcome awaits from owner Pascal Beeren, the third generation to run the restaurant. Guests feel immediately at home in this plush setting, surrounded by modern luxury and spoilt by stunning views of the surrounding countryside.Chef Roy Eijkelkamp is also a veteran of the restaurant, having worked here under Lucas Rive who taught him the art of adding intensity and depth to sauces – remember to keep some bread to soak them up! This chef has mastered the art of omission, creating unfussy dishes from top-quality products prepared to the highest standards and occasionally adding exciting and original touches. The excellent wine list ensures that this elegant story is successful in every detail.",2 Stars,"Air conditioning,Car park,Great view,Interesting wine list,Terrace",0,52.39688,"Overveen, Netherlands",4.57934,De Bokkedoorns,+31235263600,€€€€,https://guide.michelin.com/en/noord-holland/overveen/restaurant/de-bokkedoorns,https://www.bokkedoorns.nl/,2024-05-14 15:02:24.158219635+08:00
607,"Gemeenteweg 364, Staphorst, 7951 PG, Netherlands","Creative, Seasonal Cuisine","The magnificent De Groene Lantaarn occupies a stately property with lots of personality – you’ll even find the chef’s own skateboards as part of the decor here! The terrace overlooking the vegetable garden and the windmill is exquisite, and local ingredients are given exotic depth thanks to influences from further afield. The end result is surprising and challenging but always harmonious. An exhilarating culinary adventure!",2 Stars,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace",0,52.6601173,"Staphorst, Netherlands",6.2466765,De Groene Lantaarn,+31522463116,€€€€,https://guide.michelin.com/en/overijssel/staphorst/restaurant/de-groene-lantaarn,https://www.degroenelantaarn.com/,2024-05-14 15:02:24.183556984+08:00
608,"Beulakerweg 77, Giethoorn, 8355 AC, Netherlands",Creative,"De Lindenhof offers a unique experience that starts with the location: a splendid farmhouse with a thatched roof that exudes character and elegance. The English garden is magnificent. Out back is the chef's little sailing boat, in which he likes to cruise the canals (sometimes taking guests with him!). There are also luxurious guestrooms for a relaxing stay. But the main draws are the enthusiastic service provided by hostess Marjan and the ingredient-led cuisine of Martin Kruithof, a traditional chef who has moved with the times. When he incorporates international influences and creative ideas, he never loses his sense of control and tends to stick to classic flavours. The quality of the produce is impressively showcased, and his dishes are presented in such a way that you can see exactly what you're eating. The sweet/salty flavour of exceptionally delicious crab, for instance, is subtly emphasised by the addition of mayonnaise and an iceberg lettuce granita for a sharper finish. A fine julienne of lettuce is mixed with a Japanese vinaigrette and dots of ponzu and grapefruit gel to add depth and exotic nuances. This is a wonderfully simple take on refined cuisine! What a pleasure it is to be spoiled by Martin Kruithof.",2 Stars,"Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access",0,52.74574,"Giethoorn, Netherlands",6.08019,De Lindenhof,+31521361444,€€€€,https://guide.michelin.com/en/overijssel/giethoorn/restaurant/de-lindenhof,https://restaurantdelindenhof.nl/,2024-05-14 15:02:24.208401531+08:00
609,"Jan Deckersstraat 7, Heeze, 5591 HN, Netherlands",Creative,"The talented Jan Sobecki puts his ambition into practice in chic, elegant Tribeca. The refinement of his cooking, the balance of his dishes and the many wonderful flavours in every mouthful, are impressive. The chef knows how to translate his ideas to the plate, and this makes Tribeca a top restaurant. Chapeau!",2 Stars,"Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access",0,51.3793,"Heeze, Netherlands",5.577939,Tribeca,+31402263232,€€€€,https://guide.michelin.com/en/noord-brabant/heeze/restaurant/tribeca502881,https://restaurant-tribeca.com/,2024-05-14 15:02:24.23418328+08:00
610,"Vischmarkt 38, Harderwijk, 3841 BG, Netherlands","Creative, Modern French","Having been given free rein to do his own thing by owner Robert-Jan Nijland, chef Michel van der Kroft has come up with a unique culinary style that puts great emphasis on vegetables and incorporates Portuguese influences. He can carry off the classic Escoffier recipes just as well as any chef; his tournedos Rossini is absolutely sublime! But his dishes also showcase innovative ideas and technically sophisticated garnishes. Whether you opt for a traditional terrine or one of the creative vegetarian dishes, it will be generous and delicious. This cuisine is all about exuberance and indulgence.When it's time for coffee, the chef comes to your table with a pot of chocolate mousse and gives you a wooden spoon. It's a heartwarming gesture that works so well in this intimate restaurant. Cosy fine dining par excellence!",2 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace",0,52.3509952,"Harderwijk, Netherlands",5.6202128,'t Nonnetje,+31341415848,€€€€,https://guide.michelin.com/en/gelderland/harderwijk/restaurant/t-nonnetje,https://www.hetnonnetje.nl/,2024-05-14 15:02:24.263385436+08:00
611,"Beekstraat 1, Nuenen, 5671 CS, Netherlands",Creative,"De Lindehof is fashionable, as the designer lighting and modern art prove, but it also has pep! The Surinamese roots of the chef bring spiciness to his bold creative cooking style – the tastes are intense but always well balanced. You will be taken on a delicious, exotic journey.",2 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus",0,51.4765594,"Nuenen, Netherlands",5.5547065,De Lindehof,+31402837336,€€€€,https://guide.michelin.com/en/noord-brabant/nuenen/restaurant/de-lindehof,https://restaurant-delindehof.com/,2024-05-14 15:02:24.292180391+08:00
612,"Valkenswaardseweg 14, Waalre, 5582 VB, Netherlands",Creative,"Take a seat on the terrace of this beautiful little farmhouse and enjoy the green surroundings. The experience is further intensified by the chef's creativity as he ventures contrasting combinations, always retaining a balance of flavours. Be sure to try his game dishes.",2 Stars,"Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace",0,51.3780193,"Waalre, Netherlands",5.4693081,De Treeswijkhoeve,+31402215593,€€€€,https://guide.michelin.com/en/noord-brabant/waalre/restaurant/de-treeswijkhoeve,https://www.treeswijkhoeve.nl/nl,2024-05-14 15:02:24.321361947+08:00
613,"Boompjes 41, Rotterdam, 3011 XB, Netherlands",Creative French,"Everything revolves around luxury and opulence at this restaurant. On the way to your table, for example, you step past the cheese store (the cheese trolley is excellent!), champagne is presented on a special cart. The vibrant decor is complemented by finishings made of the finest materials, as innovative design meets modern elegance. Chef Mustert's cuisine is equally tasteful. For example, he elevates langoustines of exceptional quality in a combination with various types of melon, subtle hints of celery and both a foamy butter sauce and curry oil. The results are pared down, intense and incredibly rich! Fred Mustert's creations are exciting and everything is precisely balanced. You will want to mop up every last drop of the sauces with your bread. With a sure hand, he gives classic flavour combinations an original twist. Chef Mustert delivers culinary perfection, curated in a very appealing menu. Less really is more with Fred!",2 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace",0,51.9162456,"Rotterdam, Netherlands",4.4894221,Fred,+31102120110,€€€€,https://guide.michelin.com/en/zuid-holland/rotterdam/restaurant/fred,https://www.restaurantfred.nl/,2024-05-14 15:02:24.352859707+08:00
614,"Handweg 1, Amstelveen, 1185 TS, Netherlands","Creative, Modern French","A successful marriage of technical skill and brilliant produce ensures that every dish is a feast for the senses. Here, contemporary cuisine can be savoured in one of its most beautiful and tasteful forms. What’s more, this restaurant benefits from a superb lakeside setting, a chic and sophisticated designer interior and a skilled sommelier.",2 Stars,"Air conditioning,Car park,Great view,Interesting wine list,Terrace,Valet parking",0,52.2997964,"Amstelveen, Netherlands",4.8447563,Aan de Poel,+31203451763,€€€€,https://guide.michelin.com/en/noord-holland/amstelveen/restaurant/aan-de-poel,https://aandepoel.nl/,2024-05-14 15:02:24.384388067+08:00
615,"Ferdinand Bolstraat 333, Amsterdam, 1072 LH, Netherlands",Creative,"Ciel Bleu immediately lives up to its name. Here, you dine on the top floor of the luxurious Okura Hotel with a spectacular view of the blue sky and the Amsterdam skyline as a backdrop. The modern elegance of the restaurant and the superlative presentation of the dishes are equally pleasing to the eye.Arjan Speelman's cuisine is technically accomplished, creative and laced with international influences and seasonings. This chef effortlessly combines a classic beurre blanc with exotic spices and ingredients from around the globe. Every detail is precise, every bite a surprise. A nice touch: with each course, a herb in its original form is brought to the table – this herb will be featured in the next dish.Dining at Ciel Bleu is intriguing. You will be served by one of the best front-of-house teams in the country, starring sommelier Noël Vanwittenbergh and maître d' Francesco Simonelli. The sky really is the limit here!",2 Stars,"Air conditioning,Car park,Great view,Interesting wine list,Valet parking",0,52.3486359,"Amsterdam, Netherlands",4.8928264,Ciel Bleu,+31206787450,€€€€,https://guide.michelin.com/en/noord-holland/amsterdam/restaurant/ciel-bleu,https://www.cielbleu.nl/,2024-05-14 15:02:24.424020243+08:00
616,"Amstel 212, Amsterdam, 1017 AH, Netherlands",Creative,"As soon as you step into this quintessential canal house in the centre of Amsterdam, Richard van Oostenbrugge and Thomas Groot draw you into their world. There is something theatrical about the sight of the chefs working meticulously in their open kitchen. There is an enchanting intimacy and luxurious comfort about Restaurant 212. Nothing is left to chance here, and that goes for the attentive service, too. Fun fact: On the ceiling, you can still see marks from the champagne that was uncorked when this place was awarded its first MICHELIN star. With their inventiveness and classical know-how (those sauces!), both chefs put their own stamp on their creations. An ingredient will undergo the most surprising of transformations, and it all seems to happen with such ease – therein lies the chefs' originality. Breton lobster, for example, is poached in zolderspek (aged smoky bacon) jelly, combined with a fine vin jaune sauce, a very reduced bisque caramel, lobster coral gnocchi and aromatic black truffle. The simplicity of this cuisine is what makes it so ingenious! Nothing is overdone, and nothing is lacking. The real stars of this show are the extraordinary produce and the talent of two friends.",2 Stars,"Air conditioning,Counter dining,Interesting wine list",0,52.365884,"Amsterdam, Netherlands",4.9003151,Restaurant 212,+31203348685,€€€€,https://guide.michelin.com/en/noord-holland/amsterdam/restaurant/restaurant-212,https://212.amsterdam/,2024-05-14 15:02:24.456487405+08:00
617,"Herengracht 542, Amsterdam, 1017 CG, Netherlands",Creative,"Sidney Schutte's spectrum of flavours is astonishing. At De Librije, he developed his own inventive culinary style, and at Amber (Hong Kong) he mastered the sophisticated techniques particular to Asian cuisine. His food looks as spectacular as it tastes – exciting and colourful with a unique interplay of textures.First-class Dutch produce and international seasonings come together here in complex dishes. The technically gifted chef does not shy away from contrasts, and he is certainly an innovator rather than an imitator! This applies to his vegetarian set menu as well as to his fish and meat creations. His combination of crispy duck tongue, blue lobster and foie gras with liquorice and green apple is simply amazing. At Spectrum, every bite creates a new impression that increases the desire for more.This typical canal house enchants visitors with its understated class and beautiful elegance. The extremely attentive service comes courtesy of the highly accomplished front-of-house team. A real fine dining experience!",2 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Valet parking",0,52.36478,"Amsterdam, Netherlands",4.89701,Spectrum,+31207184635,€€€€,https://guide.michelin.com/en/noord-holland/amsterdam/restaurant/spectrum437663,https://www.restaurantspectrum.com/,2024-05-14 15:02:24.482517755+08:00
618,"Keizersgracht 384, Amsterdam, 1016 GB, Netherlands","Creative, Classic Cuisine","Jurgen van der Zalm has made the kitchen at Vinkeles his own. For years, he was the right-hand man of Dennis Kuipers, who gave him a grounding in classic culinary techniques. Today he is doing things his way, without breaking with the house style: premium-quality ingredients and rich sauces are still the name of the game.For example, he fills morels with a delicate farce fine made with poulet noir, but what really raises the bar is his vin jaune sauce with subtle notes of tarragon – the intensity and depth of flavour are second to none! We should also mention the amazing carcass sauce he serves with his plump langoustine combined with Nashi pear and mint for a burst of freshness. Chef Van der Zalm is a master saucier who clearly has an eye for detail. In his highly personal creations, he combines a playful approach to international influences, an exciting sense of creativity and a respect for tradition. Whether cooking with premium produce or conjuring up vegetarian delights, his dishes make an impact.A unique experience awaits you in the former bakery of this 18C Roman Catholic almshouse, where the original wood and stone have been incorporated into a modern interior.",2 Stars,"Air conditioning,Restaurant offering vegetarian menus",0,52.3692878,"Amsterdam, Netherlands",4.8839959,Vinkeles,+31205302010,€€€€,https://guide.michelin.com/en/noord-holland/amsterdam/restaurant/vinkeles,https://www.vinkeles.com/,2024-05-14 15:02:24.508822205+08:00
619,"Heuvellaan 21, Rotterdam, 3016 GL, Netherlands",Modern Cuisine,"Located in Het Park and boasting a spectacular view of the Meuse River – best enjoyed from the terrace – this elegant pavilion is the ideal setting in which to indulge in a wonderful fine dining experience. Erik van Loo is a chef with a feel for classic finesse. This comes through, for example, in the lobster cream sauce, full bodied and rich, which takes his well-known combination of bream chicken and langoustine ravioli to the next level. At Parkheuvel, it is the sauces that really blow diners away. His son Juliën's input adds detail and diversity in the preparation of the dishes as he brings his youthful energy to the table. For instance, he combines foie gras with sweet-and-sour pickled beetroot, a Pinot Grigio and dark chocolate jelly, as well as apple and sesame garnishes for added playfulness. The sommelier's astute recommendations and amazing collection are definitely the icing on the cake. Parkheuvel's tradition of excellence in fine dining is being perpetuated with passion.",2 Stars,"Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Terrace",0,51.903823,"Rotterdam, Netherlands",4.4715943,Parkheuvel,+31104360766,€€€€,https://guide.michelin.com/en/zuid-holland/rotterdam/restaurant/parkheuvel,https://www.parkheuvel.nl/,2024-05-14 15:02:24.53759926+08:00
620,"Reijmerstokkerdorpsstraat 143, Reijmerstok, 6274 NK, Netherlands",Creative,"Hans van Wolde has reinvented himself. For years the face of Beluga, he is making a fresh start at Brut172. He has set up shop in the heart of the quiet Limburg countryside, having transformed a farmstead into an architectural gem. Diners are led through the different spaces, from the aperitif lounge to the cosy salon to the kitchen itself. The upscale modern design is extraordinary. This is art rather than architecture! Hans van Wolde takes you into his world, where you momentarily lose track of time. Ingredients of exceptional quality and intensely flavoured sauces characterise the dishes. Diners cannot fail to be impressed by the way a fillet of pickled sea bass is taken to a whole new level by the addition of a langoustine broth, Spanish spring onion, leek oil and fried shrimp. This restaurant is a celebration of both culinary expertise and the local terroir. And rather than resting on his laurels, chef Van Wolde combines his talent with a sense of adventure, putting his own intensely aromatic and technically precise spin on a classic apple pie, for example, or adding a dash of Asian flair to scallops. Then there is the selection of wines from around the globe as well as a range of delicious juices for alcohol-free pairings… Brut172 makes for a first-class dining experience!",2 Stars,"Air conditioning,Car park,Counter dining,Interesting wine list",0,50.7967588,"Reijmerstok, Netherlands",5.836146,Brut172,,€€€€,https://guide.michelin.com/en/limburg/reijmerstok/restaurant/brut172,https://www.brut172.com/,2024-05-14 15:02:24.56901412+08:00
621,"Katshoek 37B, Rotterdam, 3032 AE, Netherlands",Creative,"François Geurds has a clear vision and he brings it to life in this restaurant, which is urban, trendy and original. The chef adopts a style that is very detailed, sometimes even playful, but always keeps his focus on the flavours of his high quality ingredients and sauces. FG could easily stand for Fantastically Good!",2 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Valet parking",0,51.9265521,"Rotterdam, Netherlands",4.4795369,FG - François Geurds,+31104250520,€€€€,https://guide.michelin.com/en/zuid-holland/rotterdam/restaurant/fg-francois-geurds,https://www.fgrestaurant.nl/,2024-05-14 15:02:24.601142981+08:00
622,"Wallensteinstraße 59, Vienna, 1200, Austria",Creative,"This establishment run by Markus Mraz and his sons Lukas and Manuel is a real institution on Vienna's gourmet scene. They serve a surprise set menu comprising a whole series of small courses. They like to concentrate on one main ingredient, which forms the basis of the menu. This approach results in dishes such as their Korean-style chanterelle goulash: a true taste explosion of roasted notes, mild spiciness and full-bodied mushroom flavour. The place has a chic, modern feel and the atmosphere is totally relaxed – they don't stand on ceremony or formality here. In one of the three rooms there is a clear view of the open kitchen. Charming service comes courtesy of attentive and very well-trained staff, not least the sommelier, who maintains a terrific wine cellar and guarantees perfectly balanced wine pairings teeming with interesting ideas.",2 Stars,"Car park,Interesting wine list",0,48.2313246,"Vienna, Austria",16.3762794,Mraz & Sohn,+4313304594,€€€€,https://guide.michelin.com/en/vienna/wien/restaurant/mraz-sohn,https://www.mrazundsohn.at/,2024-05-14 15:02:24.631133438+08:00
623,"Wilhelm-Spazier-Straße 7a, Salzburg, 5020, Austria","Creative, Modern Cuisine","An unusual concept, the architecturally impressive Hangar-7 is both a Red Bull exhibition space and a fine dining restaurant. Diners are given a choice of three set menus featuring a winning combination of international and domestic dishes: the guest chef menu, the ""Ikarus menu"" and a vegetarian alternative – all available in six or eight courses. The decor is stylish and elegant and the attentive front-of-house team includes a highly accomplished sommelier who is on hand to provide astute wine recommendations. Tip for motorists: you can park directly opposite.",2 Stars,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access",0,47.7935688,"Salzburg, Austria",13.0078642,Ikarus,+4366221970,€€€€,https://guide.michelin.com/en/salzburg-region/salzburg/restaurant/ikarus,https://www.hangar-7.com/de/,2024-05-14 15:02:24.662978399+08:00
624,"Am Heumarkt 2a, Vienna, 1030, Austria","Creative, Contemporary","This fine dining restaurant in the spacious Stadtpark is very modern, with its chic design and clean lines and the creative cuisine of Heinz Reitbauer, who cooks regional produce with great precision and refinement. Excellent, professional service. Be sure to take advantage of the bread and cheese trolley – the selection is impressive!",2 Stars,"Air conditioning,Garden or park,Interesting wine list,Terrace,Wheelchair access",0,48.2043967,"Vienna, Austria",16.3815669,Steirereck im Stadtpark,+4317133168,€€€€,https://guide.michelin.com/en/vienna/wien/restaurant/steirereck-im-stadtpark,https://www.steirereck.at/,2024-05-14 15:02:24.694500959+08:00
625,"Coburgbastei 4, Vienna, 1010, Austria",Modern Cuisine,"Silvio Nickol has a style all of his own that you won't quickly forget! In the exclusive Palais Coburg, he serves up extremely imaginative cuisine featuring very sophisticated combinations based on excellent seasonal produce. His creations also showcase the specialties of various regions. The professional front-of-house team will expertly talk you through the menu and competently guide you through the truly impressive wine list. Elegant interior with a striking vaulted ceiling and eye-catching decorative crystal.",2 Stars,"Air conditioning,Interesting wine list,Terrace,Wheelchair access",0,48.2058003,"Vienna, Austria",16.3770073,Silvio Nickol Gourmet Restaurant,+43151818130,€€€€,https://guide.michelin.com/en/vienna/wien/restaurant/silvio-nickol-gourmet-restaurant,https://www.palais-coburg.com/kulinarik/silvio-nickol/,2024-05-14 15:02:24.739964046+08:00
626,"Dominikanerbastei 17, Vienna, 1010, Austria",Modern Cuisine,"Konstantin Filippou presents an extensive tasting menu in which fish and seafood are given top billing; meat is largely dispensed with or plays more of a supporting role. The ingredients for the very modern and contrasting small plates that make up his menu come mainly from Brittany or Scandinavia – for example, the outstanding langostino from Norway, which he serves with cabbage, grapefruit and the wild seaweed cochayuyo. As a native Styrian with Greek roots, the chef-patron discreetly incorporates influences from both his home province and Greek heritage. The minimalist interior is done out in a palette dominated by black and grey. The waitstaff are attentive and competent, including when it comes to recommending just the right wine – you will also find one or two international treasures on the wine list.",2 Stars,"Air conditioning,Interesting wine list,Terrace,Wheelchair access",0,48.2107279,"Vienna, Austria",16.3797942,Konstantin Filippou,+4315122229,€€€€,https://guide.michelin.com/en/vienna/wien/restaurant/konstantin-filippou,https://konstantinfilippou.com/,2024-05-14 15:02:24.771116706+08:00
627,"Söllheimerstrasse 16, Salzburg, 5020, Austria",Creative,"Gusswerk – once a bell foundry – is an impressive location for a restaurant. Details of the old industrial architecture have been skilfully combined with chic, stylish modern furnishings. The centrepiece is the open kitchen, where Andreas Senn and chef Christian Geisler cook up a creative set menu, the finesse of which is really memorable! Great care is taken to incorporate the five flavour elements into the dishes. The service is top-notch, very good wine recommendations.",2 Stars,"Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",0,47.8361594,"Salzburg, Austria",13.063525,SENNS.Restaurant,+436644540232,€€€€,https://guide.michelin.com/en/salzburg-region/salzburg/restaurant/senns-restaurant,https://www.senns.restaurant/de,2024-05-14 15:02:24.801925864+08:00
628,"11 Seolleung-ro 158-gil, Gangnam-gu, Seoul, 06014, South Korea",Contemporary,"Touted as a pioneer of modern Korean fine dining, Chef Yim Jung-sik — with his Seoul and New York restaurants - is credited for introducing Korean cuisine to the world with an innovative flair that is entirely his own. What Yim does best is drawing inspiration from the familiar — gimbap, bibimbap, platter of nine delicacies and napa wraps with pork — and creating something unexpected yet surprisingly evocative and authentic. Whimsical desserts, a good wine list and attentive service — Jungsik has it all.",2 Stars,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access",0,37.525584,"Seoul, South Korea",127.041069,Jungsik,+8225174654,₩₩₩₩,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/jungsik511965,https://www.jungsik.kr/,2024-05-14 15:02:24.833741425+08:00
629,"ul. Bocheńska 5, Krakow, 31 061, Poland",Creative,"Sophistication, depth and a wonderful purity of flavour can all be found in the cooking at this marble-floored restaurant. Choose from two tasting menus, the ‘Introduction’ or the ‘Full Experience’, both of which feature creative, well-balanced dishes. The best of the Polish larder is used throughout, while each finely crafted course is finished with an artistic flourish. Sit in the century old cellar for an intimate dining experience, or ask for a table opposite the open kitchen to see the talented team at work as they produce such stunning cooking.",2 Stars,Interesting wine list,0,50.0486603,"Krakow, Poland",19.9460552,Bottiglieria 1881,+48660661756,€€€€,https://guide.michelin.com/en/lesser-poland/krakow/restaurant/bottiglieria-1881,https://www.1881.com.pl/,2024-05-14 15:02:24.855961968+08:00
630,"Rua Barão de Capanema 549, São Paulo, 01411-011, Brazil",Creative,"Without a doubt, Alex Atala is the world’s best-known Brazilian chef, a status earned thanks to cuisine that “always has lots to tell. ” He views his food as “a viable dream”—it is contemporary yet wholly engaged with the culinary roots of the country. Tasting menus (some of which are vegetarian) make full use of traditional Brazilian ingredients (tucupi, jambu, pupunha palm heart, and more) and are designed around Amazonian and indigenous cooking that predate the discovery of the New World.",2 Stars,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Valet parking",0,-23.5661451,"São Paulo, Brazil",-46.667572,D.O.M.,+5511969189947,$$$$,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/d-o-m,http://www.domrestaurante.com.br/,2024-05-14 15:02:24.874522503+08:00
631,"Rua Conde de Irajá 581, Rio de Janeiro, 22271-020, Brazil",Modern Cuisine,"The surprises here begin at the entrance, since nothing gives the impression that hidden behind its discreet front door is this temple of Rio gastronomy. The attractive dining room boasts high ceilings and an informal atmosphere with a modern-industrial feel. Extraordinary chef Alberto Landgraf transports guests to a world of highly precise culinary sensations based around his consistent use of the region’s very best fish and seafood. His delicate dishes showcase a skilful fusion of ingredients and flavours.",2 Stars,"Air conditioning,Interesting wine list,Valet parking",0,-22.95747,"Rio de Janeiro, Brazil",-43.194424,Oteque,+552134865758,$$$$,https://guide.michelin.com/en/rio-de-janeiro-region/rio-de-janeiro/restaurant/oteque,https://www.oteque.com/,2024-05-14 15:02:24.893140739+08:00
632,"Avenida General San Martin 889, Rio de Janeiro, 22441-015, Brazil",Creative,"This is a restaurant that is well worth frequenting, as the partnership formed between chef Felipe Bronze and sommelier Cecilia Aldaz works to perfection due to their unmistakable chemistry and friendly approach. Here, the cuisine features a fusion of Brazilian roots and cutting-edge gastronomy, as reflected on two menus—both offering a wine pairing that pays homage to the country’s regions. The kitchen is upstairs, so diners can expect constant traffic—with servers cradling carefully balanced trays.",2 Stars,"Air conditioning,Valet parking",0,-22.98601,"Rio de Janeiro, Brazil",-43.22471,Oro,+552138416859,$$$$,https://guide.michelin.com/en/rio-de-janeiro-region/rio-de-janeiro/restaurant/oro,http://ororestaurante.com.br/,2024-05-14 15:02:24.911258073+08:00
633,"1-34-7 Ayameike Kita, Nara, Nara, 631-0032, Japan",French,"There is a particularly beautiful sunset view from the elegant dining room overlooking Ayameike pond. Susumu Sasaki puts to work his many years of training in Switzerland and France, creating harmony between what he learnt there and the Japanese ingredients. He introduces the local vegetables prior to the meal out of respect for the producers. The name means ‘iridescent’, invoking a rainbowand his desire to span Nara and Europe in his approach.",1 Star,"Air conditioning,Car park,Great view,Interesting wine list",0,34.698843,"Nara, Japan",135.760581,La Terrasse irisée,+81742400066,¥¥¥,https://guide.michelin.com/en/nara-region/nara/restaurant/la-terrasse-irisee,https://laterrasse.jp/,2024-05-14 15:02:24.937800624+08:00
634,"1-7-1 Hommachi, Gojo, Nara, 637-0041, Japan",Japanese,"Nobuyuki Hirooka was raised locally and brings the bounty of Gojo to his customers. The menu always includes Gojo vegetables picked that morning and paired with fish or meat. His speciality is the oshizushi, for tiding you over. He combines the sushi cultures of Nara and Osaka, wrapping cherry anthias in persimmon leaves in the spring and awabi in the summer. He also creates stories, such as depicting the Milky Way with kudzu somen and Altair with star snapper.",1 Star,"Air conditioning,Car park,Counter dining",0,34.351673,"Nara, Japan",135.693949,Oryori Hirooka,+81747224935,¥¥¥,https://guide.michelin.com/en/nara-region/nara/restaurant/oryori-hirooka,,2024-05-14 15:02:24.959369865+08:00
635,"2F, 2-26 Tsurumai Higashimachi, Nara, Nara, 631-0021, Japan",Japanese,"For drinkers, a surfeit of bar snacks; for diners, dishes of generous proportions. Koji Nagata, one of Nara’s most accomplished chefs, assembles his omakase set menus with each diner’s preferences in mind. From early summer the house specialises in pike conger; many diners come especially for the pike conger sukiyaki hotpot. Cheerful service adds to the fun. And food isn’t the only draw: works by painters and potters adorn the chic interior.",1 Star,"Air conditioning,Car park,Counter dining",0,34.708834,"Nara, Japan",135.752588,Koikiryori Aji Manso,+81742474966,¥¥¥,https://guide.michelin.com/en/nara-region/nara/restaurant/koikiryori-aji-manso,,2024-05-14 15:02:24.983540711+08:00
636,"291-1 Ishikawacho, Kashihara, Nara, 634-0045, Japan",Sushi,"The meal starts with seasonal clear soup, which is followed by a piece of nigiri and then seafood tsukuri. Grilled items are decorated with seasonal leaves. Hiroyuki Kawashima trained in Japanese cuisine and his preparation of the sushi toppings and seasoning of the rice with akazu is all from studying it himself. The tamago-yaki at the end is the farewell dish, and he stamps his name on it with a branding iron, imprinting the name on the customer’s mind at the same time.",1 Star,"Air conditioning,Car park,Counter dining",0,34.483144,"Nara, Japan",135.798021,Sushi Kawashima,+81744351665,¥¥¥,https://guide.michelin.com/en/nara-region/nara/restaurant/sushi-kawashima,,2024-05-14 15:02:25.002653448+08:00
637,"6-4-13 Omiyacho, Nara, Nara, 630-8115, Japan",Japanese,"‘Gokan’ means ‘five senses’, and the menu engages all five. You’ll notice the energy and passion in the kitchen as items are patiently grilled over charcoal and rice is cooked in a wood-fuelled stove. Look closely – there’s remarkable creativity concealed in the cuisine. For example, sashimi of amberjack is garnished with grated daikon radish and thick starchy sauce of bonito soup stock, an idea inspired directly by ‘buri-daikon’, which is amberjack and daikon radish simmered in soy sauce. Meals wrap up with rice, lovingly served in homemade bowls; each dish has a tale to tell. Tuck in with all five senses.",1 Star,"Air conditioning,Counter dining",0,34.684906,"Nara, Japan",135.807029,GOKAN UOGIN,+81742366668,¥¥¥,https://guide.michelin.com/en/nara-region/nara/restaurant/gokan-uogin,https://gokan-uogin.jp/,2024-05-14 15:02:25.033584207+08:00
638,"1-10-16 Hikarigaoka, Ikoma, Nara, 630-0141, Japan",Japanese,"Masayuki Inada and his brother breathed new life into a shop passed down from their grandfather. Masayuki is in charge of the preparations and takes great pains with the menu, incorporating the seasons based on his fondness for tea ceremony. Serving the guests are his older brother and mother, drawing on skills they picked up in retail. Ingredients come from a market in Osaka where relationships have been built over generations.",1 Star,"Air conditioning,Car park,Cash only - lunch,Counter dining",0,34.74072,"Nara, Japan",135.714823,Inada,+81743780231,¥¥¥,https://guide.michelin.com/en/nara-region/nara/restaurant/inada,https://nihonryouri-inada.com/,2024-05-14 15:02:25.063496464+08:00
639,"2217 Taie, Sakurai, Nara, 633-0044, Japan",French,"This auberge overlooks the magnificent Yamato Plains. What the chef says is characteristic of the Nara approach, which is to pursue local production for local consumption—to which end he uses local vegetables, Yamato beef and duck, and deer and boar from Gojo. Prix fixe offerings, intertwined with the history and culinary culture of the old capital, flow as if weaving a tale. The chef also serves Miwa somen, a very Sakurai-style dish. The service will put you at ease.",1 Star,"Air conditioning,Car park,Great view,Wheelchair access",0,34.489565,"Nara, Japan",135.839542,L'AUBERGE DE PLAISANCE SAKURAI,+81744490880,¥¥¥,https://guide.michelin.com/en/nara-region/nara/restaurant/l-auberge-de-plaisance-sakurai,http://www.hiramatsuhotels.com/plaisance-sakurai/,2024-05-14 15:02:25.09308652+08:00
640,"70-7-1-2 Suimoncho, Nara, Nara, 630-8208, Japan",Japanese,"This restaurant is named after the Rinzai Buddhist monk said to be the founder of the Muso school. The modern space has an open feel, and the garden is tended by the proprietress, who is a landscape gardener. The chef seeks to convey the intrinsic flavours of ingredients, so does not take the ‘creative’ approach. Soups are made according to tradition, and rice is cooked in an earthenware pot. He grows wild grapes to make wine to complement the dishes.",1 Star,"Air conditioning,Car park,Shoes must be removed",0,34.68574,"Nara, Japan",135.835217,Musoan,+81742230131,¥¥¥,https://guide.michelin.com/en/nara-region/nara/restaurant/musoan,https://naramusouan.com/,2024-05-14 15:02:25.126466084+08:00
641,"1023-3 Odono, Sakurai, Nara, 633-0062, Japan",Japanese,"Norihisa Nishimura was born and raised in Sakurai. His aim is to create simple dishes with a sense of warmth. The dishes may look simple but their appeal is in the creative preparation that went into them. In the spring, he deep-fries bamboo shoots from Asuka without breading or batter and then grills them with soy sauce. In the summer, he dresses silken tofu with dashi made from tomato juice. With his creativity, he brings a new perspective to the tastes of Japanese cuisine.",1 Star,"Air conditioning,Car park,Cash only,Counter dining",0,34.518038,"Nara, Japan",135.844418,Ajinokaze Nishimura,+81744427773,¥¥¥,https://guide.michelin.com/en/nara-region/nara/restaurant/ajinokaze-nishimura,,2024-05-14 15:02:25.16112615+08:00
642,"913-2 Kideracho, Nara, Nara, 630-8306, Japan",Chinese,"Kazuyuki Miyamoto abides by the concept of a balanced diet leading to a healthy body, a fundamental of Chinese food culture. He has experience with Cantonese and Sichuan cuisine and also studied yakuzen with his wife, who is in charge of service. He selects quality Nara ingredients and grows Chinese and traditional Japanese vegetables himself. Various fermented seasonings and spices are used, including greens stir-fried with fermented tofu and mapo tofu made with native soybeans.",1 Star,"Air conditioning,Counter dining,Shoes must be removed",1,34.6745317,"Nara, Japan",135.8345922,Chugokusai Naramachi Kuko,,¥¥¥,https://guide.michelin.com/en/nara-region/nara/restaurant/chugokusai-naramachi-kuko,https://kuko-nara.jp/,2024-05-14 15:02:25.191506308+08:00
643,"2-1-5 Omiyacho, Nara, Nara, 630-8115, Japan",French,"‘La Trace’ means ‘footprints’ and Chef Ryo Sato traces the roots of the foodstuffs he uses, building strong relationships with the farmers of Nara. In gratitude to those who grow the vegetables and raise the chicken and pork he serves, he incorporates their stories into his cuisine so they can get an idea of the landscapes he saw there, the personalities of his producers, and what they felt as they nurtured his ingredient. This leaves the footprints of French cuisine in the food culture of the ancient capital.",1 Star,"Air conditioning,Counter dining",0,34.68209,"Nara, Japan",135.817159,LA TRACE,+81742334000,¥¥¥,https://guide.michelin.com/en/nara-region/nara/restaurant/la-trace,http://latrace.jp/,2024-05-14 15:02:25.217404158+08:00
644,"884 Kawahara, Asukamura, Takaichi-gun, Nara, 634-0141, Japan",Italian,"Chef Hirokazu Nakai’s culinary process begins when he ploughs and sows his land. His family grows over 100 different crops, which Nakai incorporates into his menu according to their harvest season. The ‘Da Terra (‘from the land’) salad’ brings the fragrance and warmth of the season to the table, capturing the scenery of the fields. He uses a stone mill to grind whole-wheat flour for his handmade pasta. His creativity and the bounty of the land of Asuka become as one.",1 Star,"Air conditioning,Car park,Shoes must be removed",1,34.472669,"Nara, Japan",135.816499,Da terra,+81744419072,¥¥¥,https://guide.michelin.com/en/nara-region/nara/restaurant/da-terra-1197086,http://da-terra.jp/,2024-05-14 15:02:25.248338017+08:00
645,"133 Hachigawa, Katsuragi, Nara, 639-2163, Japan",Italian,"True to the name of his restaurant, which means ‘to link’ or ‘to tie’, Chef Shogo Sugawara joins Nara ingredients and Italian cuisine. Persimmon-leaf sushi is topped with dry-cured ham; hand-made pasta combines with local Nara vegetables. A northern Italian dish of stewed pork, which Sugawara learned in Piedmont, is made with Yamato pork. Regaling his guests with anecdotes about regional products and producers, Sugawara links both them and Nara.",1 Star,"Air conditioning,Cash only - lunch",0,34.508241,"Nara, Japan",135.717264,Lega',+81745482322,¥¥,https://guide.michelin.com/en/nara-region/nara/restaurant/lega,https://www.lega-nara.com/,2024-05-14 15:02:25.274921467+08:00
646,"26-2 Imamikadocho, Nara, Nara, 630-8374, Japan",Japanese,"A counter kappo located close to Sarusawa Pond. The chef has never forgotten the importance of interacting with customers – something he learned during his Osaka apprenticeship. His young team move freely about as well, engaging alongside the chef in amiable conversation with customers. Okada uses kaiseki to convey the richness of Nara food. Hassun appetisers are served on large platters, the better to showcase the beauty of Japanese cuisine. The meal ends with a cup of thin tea, poured by the chef himself to convey his gratitude.",1 Star,"Air conditioning,Counter dining",0,34.680423,"Nara, Japan",135.830455,Okada,+81742938119,¥¥¥,https://guide.michelin.com/en/nara-region/nara/restaurant/okada,https://www.okada-nara.com/,2024-05-14 15:02:25.305545726+08:00
647,"16-1 Higashijodocho, Nara, Nara, 630-8344, Japan",Japanese,Katsuya Matsumuro serves dishes steeped in the traditions of kaiseki and the breath of the seasons; and he prizes the ‘Naniwa taste’ he learned in Osaka. Highlights include soup made from freshly prepared ichiban-dashi and an appetiser plate that depicts seasonal scenery. Sesame tofu and sushi wrapped in persimmon leaves convey the culinary culture of Nara. The menu is crafted from rice and vegetables grown in the restaurant’s garden. Gratitude for the bounty of nature shines as Matsumuro displays his gastronomic talents.,1 Star,"Air conditioning,Counter dining,Shoes must be removed",0,34.678633,"Nara, Japan",135.827548,Matsuki,+81742936222,¥¥¥,https://guide.michelin.com/en/nara-region/nara/restaurant/matsuki,http://kappou-matsuki.com/,2024-05-14 15:02:25.338423889+08:00
648,"2-11-15 Shibatsujicho, Nara, Nara, 630-8114, Japan",Japanese,"Japanese cuisine made with colourful ingredients, served on brightly decorated dishes. The owner-chef, who learned his art in the traditional Japanese restaurant world, devotes great efforts to conjure the most elegant cuisine. Highlights include decoratively arranged sashimi served in a bowl of ice and the appetiser plate, which features plenty of drinking snacks. You can choose from several kinds of rice at dinner, and second helpings are topped with chirimen sansho (dried baby fish seasoned with soy and pepper). The hospitality provided by the chef and his wife is heartwarming.",1 Star,"Air conditioning,Car park,Counter dining",0,34.685875,"Nara, Japan",135.812879,Wa Yamamura,+81742330102,¥¥¥,https://guide.michelin.com/en/nara-region/nara/restaurant/wa-yamamura,http://www15-yamamura.sakura.ne.jp/index.html,2024-05-14 15:02:25.369580548+08:00
649,"1-4-8 Yagicho, Kashihara, Nara, 634-0078, Japan",Japanese,"The chef attends to his cooking with the steadfast spirit of a craftsman. He draws encouragement from his father, who cultivates rice and vegetables, and his mother, who helps with the service. ‘Straight from kitchen to table’ is his credo; no-nonsense cooking that brings out the natural goodness of the ingredients. In his soup dishes, he prepares broth with neither salt nor soy sauce, favouring instead the natural saltiness of the ingredients to create harmony. Each item on the extensive menu is prepared with attention to detail and simple arrangements demonstrate his sincere approach.",1 Star,"Air conditioning,Car park,Cash only - lunch,Counter dining",0,34.509299,"Nara, Japan",135.793285,Kaiseki Morimoto,+81744223082,¥¥¥,https://guide.michelin.com/en/nara-region/nara/restaurant/kaiseki-morimoto,,2024-05-14 15:02:25.400717408+08:00
650,"2F, VIV Bldg, 2-13 Tsurumai Higashimachi, Nara, Nara, 631-0021, Japan",Japanese,"The owner-chef ’s journey as a chef began at a general eatery. He sought out old cookbooks and honed his skills on his own. Calling himself a taste traveller, Tomio Onda spends all his time cooking. The monthly menu has real character. For example, in June there’s chargrilled ayu, in July curry and in August cold miso soup. He creates a fusion of traditional dishes and home cooking under the theme of a summertime adventure. His daughters work in the kitchen too.",1 Star,"Air conditioning,Cash only,Counter dining",0,34.708276,"Nara, Japan",135.750369,Ajinotabibito Roman,+81742476534,¥¥¥,https://guide.michelin.com/en/nara-region/nara/restaurant/ajinotabibito-roman,,2024-05-14 15:02:25.434362872+08:00
651,"Seven Villas, 1 Bapanling Road, Xihu, Hangzhou, China Mainland",Zhejiang,"This restaurant in a bamboo forest exudes otherworldly serenity. The menu is dominated by Jiangnan dishes, which are given a new lease of life by modern Western techniques. Sample all of the signature dishes courtesy of the appetiser platter – veggie beggar’s purse, pork jowl with caviar, marinated goose liver and smoked fish terrine. Their version of Mrs Song’s fish soup uses baby yellow croakers from the East China Sea for their delicate, sweet flesh.",1 Star,"Air conditioning,Car park,Interesting wine list",0,30.22914,"Hangzhou, China Mainland",120.13323,Jie Xiang Lou,+8657188867888,¥¥¥,https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/jie-xiang-lou,http://www.sevenvillas.cn,2024-05-14 15:02:25.463792528+08:00
652,"2-1 Manjuelong Road, Xihu, Hangzhou, China Mainland",Zhejiang,"The sleek, elegant room stands in an osmanthus forest, the sweet scent of which lingers in the air in autumn. Once you set foot inside, the earthy smell of black tea takes over – tea-smoked dishes such as crispy skin chicken exude intoxicating aromas. The menu is dominated by Zhejiang classics made with seasonal ingredients from across the country. Try the river fish cooked with dried bamboo shoot, too. The tea ceremony at each table is quite a spectacle.",1 Star,"Air conditioning,Car park,Great view,Terrace",0,30.21818,"Hangzhou, China Mainland",120.12294,Guiyu (Xihu),+8657187977677,¥¥¥,https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/guiyu,,2024-05-14 15:02:25.484967369+08:00
653,"1F, Four Seasons Hotel at West Lake, 5 Lingyin Road, Xihu, Hangzhou, China Mainland",Zhejiang,"In a luxury lakeside hotel, stands this handsome restaurant furnished in classical Chinese style amid ponds and manicured gardens. The kitchen team uses seasonal ingredients sourced all over China to create Zhejiang neo-classics with modern twists. Try braised pork belly with abalone which tastes rich, but not greasy. Crème brûlée with Longjing tea ends a meal the perfect way. Besides the array of teas and wines, also check out the range of Huangjiu on offer.",1 Star,"Air conditioning,Car park,Great view,Interesting wine list,Wheelchair access",0,30.2541799,"Hangzhou, China Mainland",120.1248861,Jin Sha,+8657181135188,¥¥¥,https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/jin-sha,https://www.fourseasons.com/hangzhou/dining/restaurants/jin_sha/,2024-05-14 15:02:25.512279821+08:00
654,"399 Longjing Road, Xihu, Hangzhou, China Mainland",Zhejiang,"Tucked away in a quiet alley, this restaurant is surprisingly spacious. As the host walks you to one of the eight traditionally furnished private rooms, you pass an extensive manicured garden with stone bridges and ponds. The experienced head chef prepares poetically named Jiangnan dishes that hark back to the old days – local Zhejiang classics stand out in particular. Without à la carte options, menus are tailored to guests’ liking in advance.",1 Star,"Air conditioning,Car park",0,30.2272347,"Hangzhou, China Mainland",120.1112474,Longjing Manor,+8657187888777,¥¥¥,https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/longjing-manor,,2024-05-14 15:02:25.531454357+08:00
655,"1F, Meifan Plaza Proya, 588 Xixi Road, Xihu, Hangzhou, China Mainland",Innovative,"After honing his skills in a number of prestigious kitchens, chef Alan Yu took on this atmospheric restaurant in 2022. The six tables are enclosed by heavily textured stone walls that afford much privacy. There is one private room for ten diners, with multimedia projections for an immersive experience. They serve a single prix-fixe menu at lunch and dinner, with courses rooted in French tradition and boosted by subtle Chinese twists.",1 Star,"Air conditioning,Car park,Interesting wine list",0,30.2653563,"Hangzhou, China Mainland",120.0985672,Ambré Ciel,+8619357558063,¥¥¥¥,https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/ambre-ciel,,2024-05-14 15:02:25.557837108+08:00
656,"No. 5, Dazhongxiuqi Village, west area of Xixi National Wetland Park, Tianmushan Road, Yuhang, Hangzhou, China Mainland",Taizhou,"The restaurant’s location outside the city centre – in the Xixi National Wetland Park – doesn’t deter diners! The lush surroundings, charming garden, understated decor and quality Taizhou cooking all make the trip worthwhile. The deep-fried hairtail is crispy and juicy; the deep-fried squab has succulent and tender flesh. You can also ask servers about the river fish on offer that day and the best way to cook them.",1 Star,"Air conditioning,Car park,Wheelchair access",0,30.2636133,"Hangzhou, China Mainland",120.0971693,Xin Rong Ji,+8657188863777,¥¥¥,https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/xin-rong-ji-1199323,http://www.xinrongji.cc,2024-05-14 15:02:25.589713968+08:00
657,"11 Yuquan Road, Xihu, Hangzhou, China Mainland",Zhejiang,"Ru Yuan stands amid lush vegetation. The menu mostly comprises traditional Zhejiang dishes with refined touches. The mud crab marinated in Xiangxue Shaoxing wine, served with rich, buttery roe, exudes intoxicating fragrances. The river shrimps sautéed with Longjing tea leaves and braised pork belly are not to be missed. The hand-crafted dim sum are also worth trying, as is the floral fruit tea.",1 Star,Car park,0,30.2556553,"Hangzhou, China Mainland",120.1174357,Ru Yuan,+8657187079088,¥¥¥¥,https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/ru-yuan,,2024-05-14 15:02:25.618849224+08:00
658,"304-305, 3F, Zonia Tide Ginza, 2077 Binsheng Road, Binjiang, Hangzhou, China Mainland",Chinese Contemporary,"A discreet sign and a dedicated lift lead to this eatery. Every table in the softly lit room commands a view of the open kitchen. The head chef hailing from Taizhou designed the set and á la carte menus to highlight the natural flavours of the best seafood shipped from his hometown. Home-style braised yellow croaker in fish stock bursts with umami, while the chef’s signature dish is duck soup with taro and ginger juice, melding classical Chinese culinary arts with Western technique.",1 Star,"Car park,Interesting wine list,Wheelchair access",0,30.2064017,"Hangzhou, China Mainland",120.1932354,Wild Yeast,+8617799836669,¥¥¥¥,https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/wild-yeast,,2024-05-14 15:02:25.647637379+08:00
659,"313 NW. 25th St., Miami, 33127, USA","Japanese, Sushi","True to its name, this favored counter is indeed hidden in the thick of busy Wynwood. The front door is not easy to find and slides open only with a time-sensitive passcode. But beyond the hustle and bustle, Chef Seijun Okano offers a mature, finely tuned omakase for the fortunate few seated at his counter. Fish flown in multiple times a week from Japan are handled with precision, sliced carefully and pressed into lush, vinegar-tinged rice that he makes at the start. Everyone is encouraged to ask questions and drink freely. All the while, the team works in perfect tandem, delivering a well-paced sushi experience to the tune of an upbeat playlist. In the end, diners emerge from the secret room wondering if those around them know what they’ve missed.",1 Star,"Air conditioning,Counter dining",0,25.8008242,"Miami, USA",-80.2012828,Hiden,+16192882853,$$$$,https://guide.michelin.com/en/florida/miami/restaurant/hiden,http://hidenmiami.com/,2024-05-14 15:02:25.677590936+08:00
660,"1202 N. Franklin St., Tampa, 33602, USA",Contemporary,"Chef Ebbe Vollmer's eponymous downtown dweller isn't your typical Tampa restaurant. Sleek and contemporary with a space dominated by a U-shaped marble bar, it's hyper-focused with just one tasting menu. Scandinavian elements make their way onto the dishes here, hinting at the chef's Swedish background, and the cooking is both clever and confident without superfluous fuss. Artful plating takes center stage in dishes like the beet roulade with a brown butter and black cherry sauce. Fermented white asparagus beurre monté and sautéed spinach make a beautiful base for tender turbot that comes alive with a quenelle of sturgeon caviar. Braised oxtail with seared foie gras and a brunoise of sunchoke is equally rich and tender.",1 Star,"Air conditioning,Wheelchair access",0,27.9536143,"Tampa, USA",-82.4602915,Ebbe,,$$$$,https://guide.michelin.com/en/florida/tampa/restaurant/ebbe,https://www.chefebbe.com/,2024-05-14 15:02:25.711799902+08:00
661,"7223 NW. 2nd Ave., Miami, 33150, USA","Japanese, Sushi","In a nod to the Little River neighborhood that it calls home, Ogawa translates to ""small river."" Chef/co-owner Masayuki Komatsu commands a presence with an omakase that stuns with a series of enticing cooked dishes and a procession of focused and skillful nigiri. From baby sea eels with a soy-cured quail egg and bigfin reef squid in a shiso-miso sauce to baby snow crab and Japanese-style herring roe, this appetizer of four bites is the first sign that this isn't your typical sushi counter. Then, lotus root, wild yam and langoustine tempura is sided by a thick sauce made from roasted langoustine shells. After the cooked dishes, nigiri comes next with bright and balanced kisu, creamy ebodai, squid topped with osetra caviar and anago dusted with sansho pepper exemplifying the chef's skill.",1 Star,"Air conditioning,Car park,Counter dining",0,25.8414428,"Miami, USA",-80.2006503,Ogawa,,$$$$,https://guide.michelin.com/en/florida/miami/restaurant/ogawa-1204468,https://www.ogawamiami.com/,2024-05-14 15:02:25.740537256+08:00
662,"2840 Curry Ford Rd., Orlando, 32806, USA","Peruvian, Contemporary","Don't be fooled by its modest surrounds, as the interior is modern and cool. Leather chairs are especially inviting, and tables offer a view of the gleaming kitchen.Husband-and-wife duo Kevin and Maria Ruiz prepare modern Peruvian cuisine full of bright ingredients with a bit of polish, and the multicourse tasting menu is an approachable (and affordable) way to sample their sincere cooking. Nigiri kicks off the meal with a smart nod to the Peruvian tradition of Japanese fusion, delivering dialed-in flavors with confidence. Bok choy is elevated with bold, contrasting textures, while chicken thigh roulade with aji amarillo aioli is simply spectacular. For dessert, sweet potato donuts over a blueberry compote seal the deal. The natural wine program is impressive.",1 Star,"Air conditioning,Car park",0,28.5239631,"Orlando, USA",-81.3464706,Papa Llama,+13212475480,$$$$,https://guide.michelin.com/en/florida/orlando/restaurant/papa-llama,https://www.papallamaorl.com,2024-05-14 15:02:25.767932109+08:00
663,"4962 New Broad St., Orlando, 32814, USA","Vietnamese, French","Chef Tung Phan has taken the pop-up and given it permanence at this space just off Lake Baldwin. It's boldly sleek with elegant touches (think wood accents and beautiful lighting). Seats at the counter feature the ten-course Vietnamese-French tasting menu, while booths offer an abbreviated version. Rooted in French techniques, Vietnamese flavors are given a refined twist here. The Dungeness crab curry arrives with a tartlet shell, filled with crab meat and mixed with lime, served atop the lid, which when removed, reveals a deliciously hearty curry. Salmon over king trumpet noodles in a tamarind and pineapple sauce is creative, but the best may be saved for last. The sweet potato brioche topped with a ""gold"" chocolate ice cream and Vietnamese coffee sauce is an elegant finale.",1 Star,Counter dining,0,28.5683554,"Orlando, USA",-81.3259894,Camille,+13219721822,$$$$,https://guide.michelin.com/en/florida/orlando/restaurant/camille,https://camilleorlando.com/,2024-05-14 15:02:25.796849364+08:00
664,"323 W. Palm Ave., Tampa, 33602, USA","Italian, Contemporary","Chef Bryce Bonsack blends his New York know-how with Italian training to great effect in this of-the-moment eatery. Naturally, there's an assortment of pastas, skillfully made in house and showcasing classic flavors and scrupulous technique, as in spaghetti al limone, tossed with knobs of blue crab and lemon, shaved garlic and zucchini. Guests gush over mozzarella hand pulled to order in a tableside cart, but the flavor outshines the show. Perhaps most exciting of all are the displays of originality, as in a vibrant hiramasa carpaccio with green apple, capers and horseradish; and dessert is a delightful bookend to an impressive meal. Basil custard topped with an elegant brunoise of fresh apples and a layer of streusel is spot on in every way.",1 Star,"Air conditioning,Wheelchair access",0,27.96251,"Tampa, USA",-82.4646,Rocca,+18139065445,$$,https://guide.michelin.com/en/florida/tampa/restaurant/rocca,https://roccatampa.com/,2024-05-14 15:02:25.836941841+08:00
665,"5205 NE. 2nd Ave., Miami, 33137, USA","Contemporary, Italian","Sandwiched between a laundromat and a medical center in a Buena Vista shopping center, the neon-pink exclamation mark that glows above the front door is impossible to miss. Surprising is certainly an apt descriptor for Chefs Luciana Giangrandi and Alex Meyer’s destination. Servers say the food is Italian, but is it really? Fried potato skins cradling stracciatella arrive crowned with caviar; while beef tartare is embellished with a tonnato-style sauce and garlic-shallot crumble. There is plenty of pasta, like the tagliolini nero tossed with king crab and vin jaune that's served unexpectedly chilled.The staff seem to be having just as much fun as the chefs in this charming, forest-green nook that fills up as soon as the doors open.",1 Star,"Air conditioning,Terrace",0,25.8239451,"Miami, USA",-80.1914519,Boia De,+13059678866,$$$,https://guide.michelin.com/en/florida/miami/restaurant/boia-de,https://www.boiaderestaurant.com/,2024-05-14 15:02:25.866398997+08:00
666,"807 W. Platt St., Tampa, 33606, USA","Japanese, Sushi","There is a watchful eye over the experience at this intimate eight-seat counter, where a multicourse contemporary tasting menu shares a singular interpretation of Japanese cuisine. The dishes are often unexpected yet always thoughtful. Spectacular seafood is a given: staple luxuries like bluefin tuna and uni are flown in weekly from Toyosu Market. Instead of the typical parade of nigiri, dishes offer unique combinations of Eastern and Western culinary sensibilities, as in the beet- and vodka-smoked salmon macaron or a chutoro hand roll with wasabi guacamole. The meal ends memorably with desserts like yuzu ice cream topped with Hokkaido uni and a sprinkling of caviar with lime zest.",1 Star,Car park,0,27.94191,"Tampa, USA",-82.46831,Koya,+18132847423,$$$$,https://guide.michelin.com/en/florida/tampa/restaurant/koya,https://www.koyatampa.com,2024-05-14 15:02:25.900474262+08:00
667,"6801 Collins Ave., Miami Beach, 33141, USA","Contemporary, Asian","Inside the Carillon Miami Wellness Resort on a rather calm stretch of Collins Avenue, find this ambitious dining bijou helmed by Chef Tristan Brandt and his trusted lieutenant Timo Steubing. The duo delivers a colorful, multicourse tasting grounded in French cuisine with notable Asian inspiration. The results are anything but timid: Expect rich, bold sauces and foams made with the likes of parmesan, lobster and saffron, and ginger turbocharging everything from tomatoes to scallops to wagyu. By contrast, the space itself is fairly Spartan, sequestered off to the side of the main hotel bar and defined mostly by oversized oak tables, blue leather chairs and modern light fixtures. Swing for the second seating of the evening for a longer menu.",1 Star,"Air conditioning,Valet parking",0,25.8525031,"Miami Beach, USA",-80.1200819,Tambourine Room by Tristan Brandt,+13058766555,$$$$,https://guide.michelin.com/en/florida/miami-beach/restaurant/tambourine-room-by-tristan-brandt,https://www.carillonhotel.com/en/dining/tambourine-room-by-tristan-brandt/,2024-05-14 15:02:25.930276719+08:00
668,"31 SE. 5th St., Miami, 33131, USA","Colombian, Latin American","Colombian-born Chef Juan Manuel Barrientos' culinary artistry has garnered international fame, and his burgeoning empire has this Miami location has been going strong since 2015. An open kitchen and backlit bar welcome patrons to the space, outfitted with stone floors and well-sized wood tables. Warm lighting and greenery complement the sleek appeal.Come to experience elevated Colombian food and dramatic presentations, from the tableside ""chocotherapy"" to the ""Tree of Life"" bread service. Expect a variety of small bites leading up to the main courses, including an activated charcoal buñuelo with a porcini and black truffle filling, and a fritter made with fresh cheese, corn, and tapioca pearls. Cleanse the palate with a green mango popsicle with a spicy powder coating and a shot of aguardiente.",1 Star,Air conditioning,0,25.7695211,"Miami, USA",-80.1915242,Elcielo Miami,+13057558840,$$$$,https://guide.michelin.com/en/florida/miami/restaurant/elcielo-miami,https://elcielomiami.com,2024-05-14 15:02:25.960574177+08:00
669,"500 Channelside Dr., Tampa, 33602, USA","Mediterranean Cuisine, Contemporary","Situated in the sleek and oh-so-stylish Edition hotel, this concept from John Fraser is a popular spot with in-demand reservations. The small space has a sexy vibe, albeit not a stitch of lilac in sight. Peruse the contemporary four-course prix-fixe with Mediterranean influences, Florida-focused ingredients and French techniques. A meal might include luxe bites like a Diver scallop infused with rosemary smoke and dramatically served under a cloche to well-executed and flavorful lobster feuillantine. Main dishes include Ora King salmon with a Florida stone crab salad or Colorado lamb chop with tender leeks and house-made lamb sausage.Cocktails and wine are on offer, but Lilac has upped the ante when it comes to tableside service with a champagne cocktail cart (yes, please!). -",1 Star,"Air conditioning,Valet parking,Wheelchair access",0,27.94373,"Tampa, USA",-82.45109,Lilac,+18132214600,$$$$,https://guide.michelin.com/en/florida/tampa/restaurant/lilac-1205642,https://www.lilacrestauranttampa.com/,2024-05-14 15:02:25.991458336+08:00
670,"1809 Winter Park Rd., Orlando, 32803, USA","Japanese, Sushi","Husband and wife team Mark Berdin and Jennifer Bañagale are the drivers behind this light-hearted operation that began as a mini counter in a market. Impressed? We are too. With limited seats, the mood is anything but solemn: Chef Berdin is a boisterous character whose colorful commentary and fastidious cooking style make for fun foils. To the tune of Frank Sinatra, Eminem, and nightclub beats, expect a progression of dishes that highlight exceptional product, classic methods, and bold flavors. Recent highlights include blue crab fritters, plump oysters with yuzu vinegar, and a beautiful sashimi platter. To be clear, this omakase yields a great deal of food – and that’s before it’s time for nigiri. Hojicha ice cream makes for a sweet ending.",1 Star,"Air conditioning,Counter dining,Notable sake list",0,28.5687259,"Orlando, USA",-81.3458703,Kadence,+13212034448,$$$$,https://guide.michelin.com/en/florida/orlando/restaurant/kadence,https://kadenceorlando.com/,2024-05-14 15:02:26.022477195+08:00
671,"112 Alhambra Cir., Miami, 33134, USA","Japanese, Sushi","Chef Shingo Akikuni, ever gracious and welcoming, has returned, now back in action behind a spacious, 14-seat counter in Coral Gables. Most premium sushi omakases work with half as many seats, but there’s no cause for concern here: Chef Akikuni and his second-in-command handle the crowd without breaking a sweat and even switch sides midway through the meal. Once the room fills with the sharp smell of vinegar to mix into the sushi rice, it’s off to the races. Fish is sourced almost entirely from Japan, sliced in uniform fashion, and, dressed with little more than a swipe of nikiri. They keep a close eye on the seasons too, evidenced by a recent special of high-grade tuna from Aomori prefecture and an indulgent chawanmushi with matsutake.",1 Star,"Air conditioning,Counter dining",0,25.7529994,"Miami, USA",-80.2567998,Shingo,,$$$$,https://guide.michelin.com/en/florida/miami/restaurant/shingo,https://www.shingomiami.com/,2024-05-14 15:02:26.051780251+08:00
672,"10100 Dream Tree Blvd., Orlando, 32836, USA","Steakhouse, Spanish","Calling Capa a steakhouse is like saying flamenco is just a dance. This stunning spot, reigning from the 17th floor of the Four Seasons Orlando, is big on drama -- and that's before the unrivaled views of the nightly Disney World fireworks show. From the subtle design nods to the menu, the Spanish influence is clear. Expect a distinctive experience defined by a hickory-grill that smokes and chars steaks and lamb sourced from Kansas City to New Zealand to Japan. One particular standout is the Iberico pluma served with an almond romesco. Tapas range from familiar (pan con tomate) to creative (octopus with pimenton black pepper glaze). For dessert, consider going classic with a spot-on dulce de leche lava cake paired with silky banana ice cream.",1 Star,"Air conditioning,Valet parking",0,28.4030152,"Orlando, USA",-81.5438057,Capa,+14073137777,$$$$,https://guide.michelin.com/en/florida/orlando/restaurant/capa,https://www.fourseasons.com/orlando/dining/restaurants/capa/,2024-05-14 15:02:26.079457804+08:00
673,"3900 NE. 2nd Ave., Miami, 33137, USA","Korean, Steakhouse","When staring down the long, neon-lit entrance hallway that booms overhead with a subwoofer and ends with a giant mirror, rest assured that this is a serious operation. Owner Simon Kim and his team know what they're doing in this highly stylized Korean steakhouse, which almost feels like a temple to beautifully marbled and aged beef, much of it on display in a nearby room.Just as you would find at the original location in New York City, top-quality ingredients, astutely seasoned dishes and engaging servers make for a seamless experience. First-timers should start with the butcher’s feast, a generous tasting that includes an assortment of banchan, multiple cuts of beef and two kinds of stews. Round it off with the kimchi Wagyu paella—a marvel on its own.",1 Star,"Air conditioning,Interesting wine list",0,25.812906,"Miami, USA",-80.1914524,Cote Miami,+13054344668,$$$,https://guide.michelin.com/en/florida/miami/restaurant/cote-miami,https://cotemiami.com/,2024-05-14 15:02:26.130262301+08:00
674,"3540 Main Hwy., Miami, 33133, USA",Contemporary,"You could sport a blazer in the dining room or flip-flops on the patio and eat just as well in both. So goes the charm of Chef Michael Beltran’s Coconut Grove mainstay. Lush with greenery, this dimly lit restaurant immediately welcomes with a menu that weaves together new American and classic French influences to dazzling effect.First-timers should aim for the tasting menu, as it's the surest way to experience the chef’s talent for creative combinations and excellent sauce work. Highlights include fluke topped with conch escabeche and sided by fish chorizo and an earthy tomato ragout with beans and pickled chanterelles; or venison tartare and pickled mushrooms with a bone marrow sabayon. The seeded country bread served alongside the tartare is ideal for scooping up every last bite.",1 Star,"Air conditioning,Terrace,Valet parking",0,25.7250911,"Miami, USA",-80.2452564,Ariete,+17866153747,$$$$,https://guide.michelin.com/en/florida/miami/restaurant/ariete,https://arietecoconutgrove.com/,2024-05-14 15:02:26.158389654+08:00
675,"955 W. Fairbanks Ave., Winter Park, 32789, USA","Fusion, Sushi","This intimate operation by Chef Mike Collantes is a prime example of an omakase that blends traditional and contemporary elements seamlessly. The counter is lit like a stage, with bright spotlights, dark walls, sleek wood floors, and ten plush seats. The smaller courses are ever-evolving thanks, in part, to a genuine commitment to local Florida produce. Previous highlights include Scandinavian-style sashimi, pan-seared scallop with cauliflower and caviar, and corn chawanmushi. As for sushi, expect a faultless progression of warm, vinegared rice paired with a wonderful selection of fish, each one scored, sauced, and garnished to exacting standards. Dessert is just as serious, and a recent foie gras and miso flan with churros made for a superb finale.",1 Star,"Air conditioning,Car park,Counter dining,Notable sake list",0,28.5931796,"Winter Park, USA",-81.361526,Soseki,+14078532791,$$$$,https://guide.michelin.com/en/florida/winter-park/restaurant/soseki,https://www.sosekifl.com/,2024-05-14 15:02:26.190198715+08:00
676,"307 W. Palm Ave., Tampa, 33602, USA","Japanese, Sushi","This elegant restaurant takes a minimalist approach to its design, employing a dark color palette instead of the typical blonde wood. Though a two-concept spot (Kō is a separate space for kaiseki), all eyes should be on the omakase, which Chef Wei Chen runs with skill and precision. Delicate sea bream wrapped around sprouts with shaved black truffle delivers dialed-in flavors, while tempura-fried kamasu, served with myoga and chilled, roasted sweet eggplant, is smart and spot on. After a handful of dishes from the kitchen, they progress into the nigiri. There’s plenty of showmanship and style, but the sushi leans traditional without a lot of fuss, as in the kinmedai, seared, then hit with a squeeze of lime.",1 Star,"Air conditioning,Car park,Counter dining",0,27.9623377,"Tampa, USA",-82.4638787,Kōsen,+18139991720,$$$$,https://guide.michelin.com/en/florida/tampa/restaurant/kosen,https://www.kosentampa.com/,2024-05-14 15:02:26.21903187+08:00
677,"151 NE. 41st St., Miami, 33137, USA","French, Contemporary","When it comes to running serious, highly accomplished restaurants in multiple cities, Chef Alain Verzeroli learned from the best. After two decades under the late Chef Joël Robuchon, Verzeroli has stepped out with his own brand of culinary excellence. Stylish from head to toe and with locations in both Houston and New York City, this dining room is a celebration of the seasons. With neighbors like Gucci and Christian Louboutin, this gorgeous Design District lair feels right at home. The menu is a study of vibrant tastes and smart compositions that pack big flavor minus the heaviness. Highlights include a wonderfully smooth summer gazpacho with avocado; butternut squash ravioli with a brown butter emulsion; as well as seared Hudson Valley foie gras with cherry. Plant-based ice creams and sorbets are impossibly creamy.",1 Star,"Air conditioning,Terrace",0,25.814538,"Miami, USA",-80.192481,Le Jardinier Miami,+13054029060,$$$$,https://guide.michelin.com/en/florida/miami/restaurant/le-jardinier-miami,https://lejardinier-miami.com/,2024-05-14 15:02:26.245539521+08:00
678,"101 Washington Ave., Miami Beach, 33139, USA","Contemporary, American","Standing sentry on a busy corner, Stubborn Seed is sexy and sleek with an industrial chic décor and glass-fronted display kitchen. Sit at the bar for a cocktail (perhaps a Purple Haze?) and order à la carte (truffle chicken is a must), but Chef Jeremy Ford brings the heat, and his ambitious and brashly creative cooking is best enjoyed by way of the tasting menu. Begin with the tender-delicious, Japanese-style milk bread, with its sticky-sweet honey glaze and sesame seeds, then savor small bites, like a deep-fried alligator bite with fermented habanero hot sauce and hondashi furikake spice, or the beef tartare cannelloni topped with winter truffle. Finish the tasting menu with venison tenderloin with an activated charcoal crust.",1 Star,Air conditioning,0,25.770023,"Miami Beach, USA",-80.135047,Stubborn Seed,+17863225211,$$$$,https://guide.michelin.com/en/florida/miami-beach/restaurant/stubborn-seed,https://stubbornseed.com/,2024-05-14 15:02:26.274992677+08:00
679,"9011 Collins Ave., Surfside, 33154, USA",American,"Located within the elegantly restored landmark, now in league with the Four Seasons, The Surf Club is a prime location for Thomas Keller's first Florida venture. The restaurant boasts all of the style and elegance of a private, members-only hangout with a handsome vintage bar, plush banquettes and dim, amber-hued lighting. Don't rush—you'll want to soak up all of its Art Deco glamour.Sharp-suited servers exude a certain effortless professionalism—not unlike the impressive Continental cooking. Perfectly seared crab cake with spicy mayonnaise and a thinly sliced cole slaw is at once familiar and new, though sauces are what this team does best, as in the brilliantly reimagined Maine lobster thermidor with sauce Américaine and the coconut chiffon cake with lime-flecked crème anglaise.",1 Star,"Air conditioning,Interesting wine list,Terrace,Valet parking",0,25.878331,"Surfside, USA",-80.1216265,The Surf Club Restaurant,+13057689440,$$$$,https://guide.michelin.com/en/florida/surfside/restaurant/the-surf-club-restaurant,https://www.surfclubrestaurant.com/,2024-05-14 15:02:26.301250327+08:00
680,"4401 Floridian Way, Orlando, 32830, USA",Contemporary,"Nestled within Disney's crown jewel, the Grand Floridian Resort, this restaurant is by no means an easy reservation, but the reward is a kind of magic rarely seen these days. The setting is intimate, and the pacing is that of a leisurely, three-hour waltz orchestrated by a gracious brigade of veteran servers.Chef Matthew Sowers cooks with contemporary verve and draws on influences spanning from Asia to the Nordics. Think delicate tarts set with New Zealand langoustine, striking “sandwiches” made with venison carpaccio and red cabbage, and bold sauces like cherry-cola bordelaise. Other details like water lists, an ornate coffee and tea service, and a serious wine program further impress.",1 Star,"Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access",0,28.411352,"Orlando, USA",-81.5872943,Victoria & Albert's,+14079395277,$$$$,https://guide.michelin.com/en/florida/orlando/restaurant/victoria-albert-s,https://disneyworld.disney.go.com/dining/grand-floridian-resort-and-spa/victoria-and-alberts/,2024-05-14 15:02:26.328728679+08:00
681,"9840 NE. 2nd Ave., Miami, 33138, USA",Contemporary,"Chefs Evan Burgess and Osmel Gonzalez are at the helm of this original, dinner-only spot where a tightly edited à la carte menu puts the spotlight on Florida's seasons. The eclectic, inviting space may be small, but the cooking here is not to be underestimated: Just-caught seafood and beautifully grown produce from the Sunshine state take on lives of their own in the hands of this bold, creative team. Think shrimp from Cape Canaveral and soft, confit potatoes with chawanmushi or consider the dry-aged, grilled cobia served with a Moujean tea beurre blanc. It all comes to an end much too soon, and before long, you’re digging into a pumpkin flan that’s been churned into ice cream and topped with pepita granola and coffee espumita.",1 Star,"Air conditioning,Car park,Counter dining",0,25.8656875,"Miami, USA",-80.1935941,EntreNos,,$$$$,https://guide.michelin.com/en/florida/miami/restaurant/entrenos,https://www.entrenosmiami.com/,2024-05-14 15:02:26.358222336+08:00
682,"777 N. Orange Ave., Orlando, 32801, USA","Japanese, Sushi","At Natsu, there are just two seatings a night at this intimate omakase, where a ten-seat counter dominates a spartan-styled room. Meals begin with four dishes from the kitchen, including chawanmushi and truffle kampachi, served with crispy potato straws and a yuzu truffle vinaigrette for an unexpected flavor combination that is especially memorable. The sushi is impressive and doesn't gild the lily, as in skin-on barracuda with a dynamic char or soy-marinated salmon that finishes ever-so-sweetly. Supremely buttery toro needs no flourish and is melt-in-your-mouth tender. It all rounds out with a hand roll and ice cream.",1 Star,"Air conditioning,Car park,Counter dining",0,28.5545626,"Orlando, USA",-81.3790486,Natsu,,$$$$,https://guide.michelin.com/en/florida/orlando/restaurant/natsu,https://www.natsuomakase.com/,2024-05-14 15:02:26.387029991+08:00
683,"3413 Main Hwy., Miami, 33133, USA","Mexican, Regional Cuisine","Los Félix is bright and very well coiffed. Outfitted with lots of art and a spectrum of colors, its vibe is almost instantly clear—modern, organic and youthful. Natural fibers, sleek wood and a muted color palette dominate the décor, while a full bar and music to fit every mood make it a hit among all groups.This is highly creative Mexican cooking that sends guests on a gustatory trip—at the hands of servers who are armed with ample information about the provenance of each ingredient. Recent highlights have included hearty pork cheek carnitas with a myriad of salsas; snapper crudo topped with shavings of jicama and avocado aïoli; and grilled octopus with beetroot mole. Finish with the raw chocolate tart, an elevated vegan take on the classic.",1 Star,"Air conditioning,Brunch,Interesting wine list",1,25.7276768,"Miami, USA",-80.2428184,Los Félix,+13056405013,$$$,https://guide.michelin.com/en/florida/miami/restaurant/los-felix,https://www.losfelixmiami.com/,2024-05-14 15:02:26.420288454+08:00
684,"396 Sekisenincho, Higashiyama-ku, Kyoto, 605-0021, Japan",Innovative,"Expect cuisine full of creativity from Jacob Kear. Lurra means ‘the Earth’, ‘the Moon’ and ‘coordinates’ in the Basque language, and indeed this restaurant is a departure point for a trip around the world. Papadams remind you of India, tacos of Mexico, and so on. A chef, a sommelier and a bartender who became close friends in New Zealand form the triumvirate that runs this restaurant with unshakable solidarity.",1 Star,"Air conditioning,Counter dining",0,35.010044,"Kyoto, Japan",135.780637,LURRA˚,+815031961433,¥¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/lurra%C2%B0,https://lurrakyoto.com/,2024-05-14 15:02:26.446522004+08:00
685,"4-4-8 Nishitemma, Kita-ku, Osaka, 530-0047, Japan",Chinese,"Modern Chinese fare from a chef who studied French cuisine, so preparation methods, arrangements and wine pairings incorporate elements of French technique. Fruits are used in combination and Shaoxing wine is applied in sauces. Vegetarian Peking duck uses tofu skin in place of duck, adding vegetables in season for a more modern styling. This is a new take on Chinese cuisine, created with an independent approach.",1 Star,"Air conditioning,Interesting wine list",0,34.697434,"Osaka, Japan",135.504716,Chi-Fu,+81669400317,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/chi-fu,http://chi-fu.jp/,2024-05-14 15:02:26.474607158+08:00
686,"20F, InterContinental Osaka, 3-60 Ofukacho, Kita-ku, Osaka, 530-0011, Japan",French,"The chef puts much thought into how to make French dishes with domestic ingredients. He wants to offer an element of surprise with the dishes, so the menu lists only the ingredients, not revealing the method of preparation or the concept. Emphasising the aroma with bouillon or adding sourness with citrus and other fruits, he creates unique flavour in his dishes. He has his customers enjoy the season with all five senses with seasonal arrangements of flavours and ingredients.",1 Star,"Air conditioning,Car park,Counter dining,Great view,Interesting wine list,Wheelchair access",0,34.70645,"Osaka, Japan",135.494552,Pierre,+81663745700,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/pierre-1193242,https://www.icosaka.com/,2024-05-14 15:02:26.503472713+08:00
687,"570-265 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan",Japanese,"Mahito Owatari’s ready smile and bold demeanour make a lasting impression. He weaves ingredients into a harmonious whole: for example, white asparagus is paired with eggs infused with the aroma of truffles. If it’s a French dish, asparagus is combined with hollandaise sauce; if Italian, Bismarck. Smoked firefly squid is complemented with young pepper leaf jelly for a Japanese treatment. Accenting with the salty tang of caviar imparts a touch of luxury.",1 Star,"Air conditioning,Counter dining,Shoes must be removed",0,35.001444,"Kyoto, Japan",135.777074,Gion Owatari,+81755515252,¥¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-owatari,,2024-05-14 15:02:26.532452368+08:00
688,"4F, 1-5-18 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan",Chinese,"Cooking begins with ingredients piled high on a large plate for customers’ appreciation. Hiroaki Osawa creates Chinese food in sync with the Japanese seasons; drunken crab with baked apples and pears mixed with roast fillet of wagyu beef and chilli oil are good examples. Osawa makes effective use of the sweetness and sourness of fruit to imbue his menu with rhythm. ‘U’ means ‘beginning’, while ‘Garando’ means ‘a place where people meet’. A restaurant that imagines and shares a new style of Chinese cooking.",1 Star,"Air conditioning,Counter dining",0,34.698075,"Osaka, Japan",135.497097,U Garando,+81642566604,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/u-garando,https://www.kuushin.com/,2024-05-14 15:02:26.56461213+08:00
689,"908-12 Koyamacho, Kamigyo-ku, Kyoto, 602-8157, Japan",Japanese,"The mood of a Kyoto merchant’s townhouse pervades the interior. The chef views a visit to his restaurant as a once-in-a-lifetime experience, so admission is limited to two groups per day. Hassun appetisers of vegetables are prepared simply: steamed, fried, or whichever method best brings out the flavours. Buckwheat mash dressed in white miso is a staple final dish harking back to the chef’s days at a soba shop. Each dish uses as few ingredients as possible, so each one leaves an impression.",1 Star,"Air conditioning,Cash only,Shoes must be removed",0,35.01947,"Kyoto, Japan",135.743425,Oryori Mitsuyasu,+81753663138,¥¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/oryori-mitsuyasu,,2024-05-14 15:02:26.593958586+08:00
690,"470-4 Tokiwacho, Higashiyama-ku, Kyoto, 605-0874, Japan",Japanese,"The draw of Kako Okamoto is fine sake and prized delicacies. Appetisers are served not on a platter but one by one, freshly cooked, to complement the beverage. Spicy pilchard stew with finely chopped bonito flakes keeps the drinks going down easy. The owner-chef, who loves sake above all other drinks, offers pours from an isshobin (1.8 L bottle of sake) as if introducing his own child. Sake can also be ordered by the cup for a fun sake-tasting experience.",1 Star,"Air conditioning,Counter dining,Notable sake list",0,34.992366,"Kyoto, Japan",135.77574,Kako Okamoto,+81755511055,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kako-okamoto,,2024-05-14 15:02:26.628695052+08:00
691,"353 Masuyacho, Higashiyama-ku, Kyoto, 605-0826, Japan",Japanese,"Kodaiji Jugyuan is housed in a sukiya-style building from the Meiji period, refurbished by skilled modern artisans into a ryotei. The meticulously designed interior and manicured garden exude elegance. The restaurant offers a harmonisation of classic Japanese fare with a modern sensibility, as seen in the longtooth grouper grilled in salt and garnished with cauliflower surinagashi. Traditional flavours and aesthetics handed down and polished over the ages are this restaurant’s stock-in-trade.",1 Star,"Air conditioning,Car park,Counter dining,Interesting wine list,Shoes must be removed",0,34.998694,"Kyoto, Japan",135.781565,Kodaiji Jugyuan,+81755336060,¥¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kodaiji-jugyuan,https://jugyuan.jp/,2024-05-14 15:02:26.658509909+08:00
692,"62 Shimogamo Miyakawacho, Sakyo-ku, Kyoto, 606-0801, Japan",Japanese,"This restaurant goes to great lengths to prepare dishes the old-fashioned way. For example, Nagaokakyo bamboo shoots are used to make wakatakeni with wakame, while the Shogoin turnips, following Kyoto tradition, are used to make steamed tilefish topped with grated turnip. It also offers ‘new food creations’, such as tsukuri and grilled items dressed with powdered soy sauce. Through developing fresh ideas by studying the past, Shimogamo Saryo transforms the familiar to delight modern tastes.",1 Star,"Air conditioning,Car park",0,35.034174,"Kyoto, Japan",135.773982,Shimogamo Saryo,+81757015185,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/shimogamo-saryo,https://www.shimogamosaryo.co.jp/,2024-05-14 15:02:26.687433364+08:00
693,"379 Shiogamacho, Shimogyo-ku, Kyoto, 600-8103, Japan",Japanese,"The stylish arrangements catch the eye for the mood they create. In spring, for example, cherry petals floating in the aperitifs connote viewing cherry blossoms. Bamboo shoots are grilled with the skin on, recalling the pleasure of roasting them while camping in the mountains. For the final course, diners can choose from items such as takikomi-gohan, sabazushi and ramen. The owner-chef expresses the desire that everyone should be able to bask in the contentment of a full stomach.",1 Star,"Air conditioning,Counter dining",0,34.996445,"Kyoto, Japan",135.763986,SEN,+81753618873,¥¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/sen,https://kyoto-sen.com/,2024-05-14 15:02:26.73253795+08:00
694,"1-15-5 Yunagi, Minato-ku, Osaka, 552-0004, Japan",Fugu / Pufferfish,"Koji Kimura is the third-generation owner-chef of Yunagibashi Takoyasu and heir to its traditional flavours. He learned in Shimonoseki how to recognize high-quality fugu and inherited from his father the family’s culinary traditions. From the beginning, Yunagibashi Takoyasu accepts only wild fugu weighing 6 kg or more, as these are the most flavoursome. The menu features thick-cut sashimi, chiri nabe flavoured with shirako, and umami-rich zosui.",1 Star,"Air conditioning,Shoes must be removed",0,34.662338,"Osaka, Japan",135.453975,Yunagibashi Takoyasu,+81665711525,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/yunagibashi-takoyasu,,2024-05-14 15:02:26.760777204+08:00
695,"416 Iwatoyamacho, Shimogyo-ku, Kyoto, 600-8445, Japan",Japanese,"Owner-chef Takuji Takahashi is heir to a multi-generational tradition of Kyo-ryori and one of the pioneers showing the way to its future. The ‘Kiyamachi-grilled Hamo’ is a fitting dish for Kyoto. Two layers of hamo are piled front-to-back so that the flesh between the layers of skin creates a ‘river and river’ effect. This represents the Kiyamachi district, bounded by the Kamo and Takase rivers. Both new and old dishes are conceived in the spirit of fueki-ryuko, or fluidity and immutability.",1 Star,"Air conditioning,Shoes must be removed",0,35.000953,"Kyoto, Japan",135.756597,Kinobu,+81753520001,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kinobu,http://www.kinobu.co.jp/,2024-05-14 15:02:26.788722458+08:00
696,"562 Honeyanocho, Nakagyo-ku, Kyoto, 604-6084, Japan",Japanese,"Refined traditional multi-course meals fit for a Japanese inn. Guided by the rubric that ‘tradition is just the continuation of innovation’, this is a restaurant that is open to new ideas. The evening begins when the owner-chef guides guests to the kitchen. The head chef makes lively conversation as he prepares the ingredients. He delights in exploring combinations of flavours, such as tuna with caviar and soba with truffles. Dining in a private room in the style of a tea arbor is part of the allure here.",1 Star,"Air conditioning,Interesting wine list,Notable sake list",0,35.00663,"Kyoto, Japan",135.764806,Kanamean Nishitomiya,+81752112411,¥¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kanamean-nishitomiya,https://www.kanamean.co.jp/,2024-05-14 15:02:26.817680213+08:00
697,"2F, Good Nature Station, 318-6 Inaricho, Shimogyo-ku, Kyoto, 600-8022, Japan",Italian,"Inside a clean, white-themed space, chef Tadashi Takayama uses the entire dining experience as his canvas on which to paint a picture with colourful ingredients. He uses the world's top three delicacies, caviar, foie gras and truffles, to put a modern touch on carpaccio, pizza and pasta. The dishes are light and delicate, born of his own inspiration.",1 Star,"Air conditioning,Car park,Counter dining",0,35.002526,"Kyoto, Japan",135.76915,TAKAYAMA,+81757446865,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/takayama,https://takayama-kyoto.com/,2024-05-14 15:02:26.849566074+08:00
698,"445-1 Sambongicho, Nakagyo-ku, Kyoto, 604-0871, Japan",Italian,"Modern Italian in a charming Kyoto merchant’s townhouse. Keisuke Nakamoto cultivates a strong rapport with farmers in Ōhara, on whose vegetables he relies. Incorporating fermentation techniques he studied in Europe, he overlays flavour with sourness. The signature dish is tagliolini of crab or truffles. Hand-made pasta gets its flavour from eggs from farms he has carefully selected. The natural bounty of farm communities finds expression in his cuisine.",1 Star,"Air conditioning,Counter dining",0,35.016854,"Kyoto, Japan",135.760774,Bini,+81752036668,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/bini,https://www.restaurant-bini.com/,2024-05-14 15:02:26.878203529+08:00
699,"3F, 1-2-7 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan",Italian,"The ‘Tom’ in ‘Tom Curiosa’ is owner-chef Tsutomu Asai’s nickname. ‘Curiosa’, of course, is Italian for ‘curious’. ‘Curious Tom’ seeks out the most outstanding domestic ingredients, then weaves in Japanese sensibilities. Uncured ham from Gifu Prefecture is a staple here; wrapping a handful of rice in the ham is an idea born of his curiosity. The pasta trio of chilled, ravioli and finisher all align with the Japanese love of noodles.",1 Star,"Air conditioning,Counter dining",0,34.697041,"Osaka, Japan",135.497946,La casa TOM Curiosa,+815031886885,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/la-casa-tom-curiosa,https://tomcuriosa.com/,2024-05-14 15:02:26.907982685+08:00
700,"1-6-14 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan",Japanese,"A fusion of Japanese design and Italian black walls create a modern interior. Adding splashes of novelty to received tradition is the modus operandi of Shintaro Katayama, as shown in combinations of Japan-sourced caviar with sea bream marinated in kombu kelp or soup of pureed vegetables. Food and lacquered wooden trays are both decorated with fresh flowers to convey the seasons. Katayama exercises his ingenuity to express a contemporary sensibility while respecting custom.",1 Star,"Air conditioning,Counter dining",0,34.695381,"Osaka, Japan",135.487691,Rakushin,+81664512323,¥¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/rakushin,,2024-05-14 15:02:26.938691844+08:00
701,"1-14-4 Awaza, Nishi-ku, Osaka, 550-0011, Japan",Spanish,"Captivating diners with his asador, or Spanish-style stone oven, owner-chef Yamamoto is in sole command of his kitchen. The focus of his labours is the traditional cuisine he studied in the Basque Country. The red, smoky flame stoked by burning kindling and charcoal together is a necessity for this cuisine. The main dish is a beef rib roast, grilled in chunks. Neither sauces nor trimmings are offered, as Yamamoto focuses on conveying the pure flavour of the meat.",1 Star,"Air conditioning,Counter dining",0,34.680779,"Osaka, Japan",135.494028,Alarde,+81666169825,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/alarde,,2024-05-14 15:02:26.974567913+08:00
702,"5F, 1-3-19 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan",Japanese,"The charm here is in the wide selection of dishes. The menu consists of classic dishes and new creations, including tsukuri seared over charcoal, and beef cutlets served with sauce made from stewed beef tendon. Chef Masatoshi Kamoto uses choice ingredients without regard to the production area. He prepares the dishes as suits the occasion and the customer’s preferences. Enjoy the food for its flavour and the sense of camaraderie it is prepared with.",1 Star,"Air conditioning,Counter dining",0,34.697842,"Osaka, Japan",135.495812,Iroha,+81663447355,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/iroha,,2024-05-14 15:02:27.000171461+08:00
703,"570-120 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan",Japanese,"Mokubei stands across from the Gion Kobu Kaburenjo, where the Miyako Odori dance festival is performed. The sukiya-style building with its attractive wood grain blends in well. Shintaro Terada, the 4th-generation owner-chef, pours his heart into Kyo-ryori that reflects the events of the year. The waka poetry that accompany the hassun are one of the highlights. Inventive combinations, such as roe-bearing ayu wreathed in smoky fragrance and lotus root cake with stewed eel, make Mokube engaging.",1 Star,"Air conditioning,Counter dining",0,35.001993,"Kyoto, Japan",135.774645,Mokubei,+81755250115,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/mokube,https://mokubei.jp/,2024-05-14 15:02:27.018833297+08:00
704,"B1F, 1-5-12 Shibata, Kita-ku, Osaka, 530-0012, Japan",French,"Three elements drive cuisine: temperature, aroma and ingenuity. In the case of green asparagus, for example, the stalks are boiled but the spears left uncooked. Next, add pistachio sauce, complementing the bitterness of the asparagus with the sweetness of the sauce. The chef creates flavours using his heightened sensitivity. ‘nent’ is Latin for ‘spin’. The agreeable service of the sommelier weaves the threads spun by time, enriching patrons’ impressions of the cuisine.",1 Star,Air conditioning,0,34.706547,"Osaka, Japan",135.497725,nent,+81661318240,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/nent,https://www.nent-osaka.com/,2024-05-14 15:02:27.034626827+08:00
705,"168 Izumiyacho, Shimogyo-ku, Kyoto, 600-8014, Japan",Japanese,"Founder Kumasaburo was a chef who made a name for himself in itamae kappo. Third-generation owner-chef Kumasaburo carries on the Tankuma tradition with his son. They serve ‘monmo’ dishes, in Kyoto dialect meaning ‘as-is’, so as to bring out the natural flavours of the ingredients. The horakuyaki dish featuring barracuda and matsutake smoked with pine needles is an autumn speciality. Enjoy the Higashiyama Sanjuroppo scenery from the premises on the Kamogawa River.",1 Star,"Air conditioning,Interesting wine list,Notable sake list,Restaurant offering vegetarian menus,Shoes must be removed",0,35.000327,"Kyoto, Japan",135.769089,Honke Tankuma Honten,+815036281645,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/honke-tankuma-honten,https://tankuma.jp/,2024-05-14 15:02:27.052393161+08:00
706,"353 Masuyacho, Higashiyama-ku, Kyoto, 605-0826, Japan",French,"This is elegant dining, with views of Yasaka Pagoda and the old city of Kyoto. The chef creates French cuisine perfectly attuned to this location, incorporating elements of classic French cooking with ingredients that are quintessentially Kyoto. For example, the hamo fritters are paired with a consommé soup redolent with truffles. The red bell-pepper mousse, a staple since the restaurant was founded, is an amuse-bouche that epitomises the phrase, ‘pleasure in a single bite’.",1 Star,"Air conditioning,Car park,Great view,Interesting wine list",0,34.998694,"Kyoto, Japan",135.781565,Hiramatsu Kodaiji,+81755336063,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/hiramatsu-kodaiji,https://www.hiramatsu.co.jp/,2024-05-14 15:02:27.069046993+08:00
707,"726-5 Shimomatsuyacho, Nakagyo-ku, Kyoto, 604-0034, Japan",Japanese,"No sign points to this kappo at the end of an alley, but the kind-hearted couple who run it will be waiting there to welcome you. Food preparation is simple, to let the character of the ingredients shine. One nourishing serving follows another, from appetiser platter through iimushi (mochi rice topped with fish and steamed) to white-miso soup. Small-pot dishes vary with the seasons, but the soup stock can be savoured year-round. Each dish is modest in presentation, reflecting the unassuming demeanour of the owner-chef.",1 Star,"Air conditioning,Cash only,Counter dining,Shoes must be removed",0,35.011394,"Kyoto, Japan",135.755809,Kamanza Nagashima,+81752413770,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kamanza-nagashima,,2024-05-14 15:02:27.100033452+08:00
708,"3-2 Yamatocho, Higashiyama-ku, Kyoto, 605-0802, Japan",Japanese,"The ‘Hana’ in the name comes from the restaurant’s location in Kyoto’s geiko quarter (the hanamachi or ‘flower quarter’). The interior is crafted by sculptors on the theme of a modern version of the Rinpa School of Painting. The floral pattern in the traditional washi paper decorating the ground floor corridor is also a nod to the hanamachi. The chequered pattern of moss and marble is a new experiment in décor. This is the only branch of Kyoto Kitcho that offers counter seating. Hassun appetisers are garnished with flowers in season, arranged to suggest views of Mt Arashi.",1 Star,"Air conditioning,Counter dining",0,35.003395,"Kyoto, Japan",135.772945,HANA-Kitcho,+81755311500,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/hana-kitcho,https://kyoto-kitcho.com/,2024-05-14 15:02:27.129299208+08:00
709,"125-2 Tominagacho, Higashiyama-ku, Kyoto, 605-0078, Japan","Tempura, Japanese","Tempura kaiseki in the style of this restaurant is a delight to the eyes and a cascade of changing flavours. The tsukuri and soup are a joy, and the interspersal of local vegetables with the tempura dishes is a true Kyoto touch. The tenbara (mixed tempura on rice) at the end is one-of-a-kind. As befits the restaurant’s name, which means a place where people open their hearts to each other, the care and attention of the couple in charge really comes across.",1 Star,"Air conditioning,Counter dining",0,35.00434,"Kyoto, Japan",135.774754,Enyuan Kobayashi,+81757467602,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/enyuan-kobayashi,https://www.enyuan-kobayashi.jp/,2024-05-14 15:02:27.158593264+08:00
710,"58 Kamigamo Okamotocho, Kita-ku, Kyoto, 603-8081, Japan",Japanese,"Amid the simple warmth of a converted old house, we take a brief rest in the waiting area with a relaxing cup of seasonal tea. Thanks to his friendships with nearby farmers, Naohiro Akiyama can express the seasons of Kamigamo through vegetables and wild grasses and flowers from Takagamine. His famous gruel of black rice recalls the diets of prehistory. Describing his dishes with the flair of a storyteller, the chef charms his guests, sometimes trading jokes to lighten the mood. Matcha tea served by Akiyama himself is a once-in-a-lifetime service experience.",1 Star,"Air conditioning,Cash only,Counter dining,Notable sake list",0,35.058249,"Kyoto, Japan",135.762726,Kamigamo Akiyama,+81757115136,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kamigamo-akiyama,,2024-05-14 15:02:27.186473217+08:00
711,"1-9-17 Higashitemma, Kita-ku, Osaka, 530-0044, Japan",Japanese,"Owner-chef Hideto Furuike reveres the traditions of Naniwa cuisine. He adds impromptu touches, based on his conversation with each guest, to invent items they will love. The ohitashi and miso soup are prepared with dashi of vegetable ends and mushrooms, bringing out the aroma and flavour of the season. The chawanmushi of sour pickled ume inspired by the ume trees in the Osaka Temmangu Shrine is a masterpiece born of the owner-chef’s love for Osaka.",1 Star,"Air conditioning,Counter dining",0,34.696409,"Osaka, Japan",135.515054,Naniwaryori Yu,+81662328558,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/naniwaryori-yu,,2024-05-14 15:02:27.209873462+08:00
712,"3-11-4 Nishitemma, Kita-ku, Osaka, 530-0047, Japan",Yakitori,"As the name suggests (‘torisho’ means ‘chicken artisan’), owner-chef Yoshitomo Ishii applies a range of artisanal skills to create his set pieces. He sources brand-name chicken and free-range chicken, using the meat and innards of each for different purposes. The menu intersperses other chicken dishes, such as smoked chicken and chicken hotpot. Yakitori is dressed with oroshi-ponzu or with wasabi for a refreshing taste that reflects Ishii’s kappo background. For the final dish, homemade chicken ramen with tajarin noodles is a popular choice.",1 Star,"Air conditioning,Counter dining",0,34.695655,"Osaka, Japan",135.50605,Torisho Ishii,+81677087864,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/torisho-ishii,,2024-05-14 15:02:27.242283224+08:00
713,"1-25-8 Honjohigashi, Kita-ku, Osaka, 531-0074, Japan",Japanese,"Born in Ishikawa Prefecture and trained in Kansai, owner-chef Manabu Nakamura sources most of his ingredients from the Hokuriku region, favouring lighter flavours tinged with kombu dashi. Awabi from the Noto Peninsula, oysters from Nanao and Kano crab from Kanaiwa bring a seasonal flair. Seafood is seasoned with salt from Suzu. Koshihikari rice from his hometown of Tsubata is used. Dishes are served on Wajima lacquerware and Kutani porcelain, imparting a graceful Kanazawa ambience.",1 Star,"Air conditioning,Counter dining,Shoes must be removed",0,34.712103,"Osaka, Japan",135.506831,Higashichaya Nakamura,+81661473686,¥¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/higashichaya-nakamura,,2024-05-14 15:02:27.286508908+08:00
714,"575 Matsumotocho, Nakagyo-ku, Kyoto, 604-0982, Japan",Japanese,"Keen to apply fresh techniques to Japanese cuisine, the chef did not stop at copying the classics. His strongest ambition focuses on char-grilling. Charcoal-smoking the skin side of large conger eels creates a seared sashimi; Wagyu is scorched to make the surface fragrant. The noise and aroma of the kitchen reach guests’ tables, heightening the joy of dining. Soups and appetiser platters are prepared in keeping with tradition. The delightful variety of flavours in the menu testifies to the chef’s creativity and craftsmanship.",1 Star,"Air conditioning,Counter dining,Shoes must be removed",0,35.015008,"Kyoto, Japan",135.766373,Gokomachi Tagawa,+81757085936,¥¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gokomachi-tagawa,https://www.gokoumachi-tagawa.com/,2024-05-14 15:02:27.308094849+08:00
715,"1-16-12 Utsubohommachi, Nishi-ku, Osaka, 550-0004, Japan",French,"Owner-chef Yoshiaki Fujimoto expresses the passing seasons using only ingredients from Japan. Selecting ingredients such as edible wild plants and shirako, and preparing his dashi with kombu, he permeates his menu with a Japanese sensibility. Spices and vinegar are deployed to modulate the flow of flavours. Desserts fashioned from combinations of fruits and vegetables, such as pears with turnips or strawberries with fennel, are a Fujimoto innovation. He guards tradition while refining it.",1 Star,Air conditioning,0,34.684525,"Osaka, Japan",135.494209,Différence,+81664791140,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/difference,http://difference.upper.jp/,2024-05-14 15:02:27.329122489+08:00
716,"11 Sagashakado Daimoncho, Ukyo-ku, Kyoto, 616-8422, Japan",Japanese,"Okina is run by a father-and-son team, creating a friendly, sociable atmosphere. Tsukuri, tempura, unagi, boiled tofu and deep-fried tofu fritters are all on offer. The charcoal-cooked fare brings out the natural flavour of the ingredients. The tilefish flesh is grilled, and the scales are fried for a pungent aroma. Due to its location in the sightseeing area of Sagano, the restaurant can be busy at lunchtime during peak season, though the pace is more relaxed in the evenings.",1 Star,"Air conditioning,Car park,Counter dining",0,35.022746,"Kyoto, Japan",135.6756,Okina,+81758610604,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/okina,https://saga-okina.com/,2024-05-14 15:02:27.348496026+08:00
717,"347-108 Giommachi Kitagawa, Higashiyama-ku, Kyoto, 605-0073, Japan",Japanese,"The eye settles at once on the big sunken hearth and the pothook hanging from the ceiling. Char-grilled items take pride of place, leaving no doubt as to the shop’s selling point. The owner-chef honed his craft at a traditional restaurant in Gifu, and the influence shows in offerings such as Waragawa sweetfish in summer and mallard and bear in winter. Whatever the item, his aim is to present its true flavours. The cheerful owner-chef devotes himself to gracious service.",1 Star,"Air conditioning,Counter dining",0,35.004949,"Kyoto, Japan",135.775794,Gion Mamma,+81755258567,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-mamma,,2024-05-14 15:02:27.374894277+08:00
718,"515 Anenishinotoincho, Nakagyo-ku, Kyoto, 604-8273, Japan",Japanese,"Owner-chef Yosuke Ogawa visits Shugakuin to pick just enough green peas for that day’s meals. Both freshly boiled peas and cold ohitashi of pea, present the mysteries of hot and cold. There is also a wide range of side dishes that go well with white rice, as Ogawa wants everyone to taste his lustrous, freshly cooked rice to their hearts’ content. A whole go, 180 ml, is cooked for each customer, Ogawa reassures his guests. The flavours, learned from Gion Sasaki, are fun and lively.",1 Star,"Air conditioning,Cash only - lunch,Counter dining",0,35.008838,"Kyoto, Japan",135.755203,Ogawa,+81752116005,¥¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/ogawa,,2024-05-14 15:02:27.404098533+08:00
719,"8 Mibu Higashihinokicho, Nakagyo-ku, Kyoto, 604-8843, Japan",Japanese,"Over 40 years have passed since owner-chef Kazuo Komori opened his restaurant. Since that time many of his dishes have become famous, including pepper-flower hotpot and combinations of white and green asparagus. His encounters with large mushrooms inspired him to create a purely mushroom à la carte dish served with extracts from the mushroom. A visit here will leave you with lasting memories of a menu bursting with seasonal ingredients and the skill of a seasoned culinary artist.",1 Star,"Air conditioning,Cash only,Counter dining,Shoes must be removed",0,34.999842,"Kyoto, Japan",135.735956,Uozuya,+81753122538,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/uozuya,,2024-05-14 15:02:27.433683989+08:00
720,"287 Takoyakushicho, Nakagyo-ku, Kyoto, 604-0021, Japan",Innovative,"The theme is ‘water and fire’, as Chef Yusaku Nakamura is fascinated by these polar opposites. The prix fixe begins with soup cooked with water drawn from a well in the courtyard. Some items are grilled over wood, others over charcoal, with the approach varying based on the ingredients. The name of the restaurant is an acronym of Kobe, Okinawa, Kyoto and Español – the four regional influences from which the chef weaves his culinary story.",1 Star,"Air conditioning,Counter dining,Interesting wine list",0,35.012512,"Kyoto, Japan",135.7581,KOKE,+81752235055,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/koke,https://ido-kyoto.com/koke/,2024-05-14 15:02:27.463279046+08:00
721,"3-3-9 Hiranomachi, Chuo-ku, Osaka, 541-0046, Japan",French,"Chef Yoshinori Shibuya moved to France, where he crafted his own vision of gastronomy under the tutelage of Paul Bocuse, Joël Robuchon and Alain Chapel. While honouring tradition, Shibuya also turns his attention to modern techniques, which emphasise respect for ingredients. He actively incorporates Japanese ingredients such as ayu and hamo, adding a Japanese touch to the sensibilities he honed in France. The result is a culinary approach that is truly one-of-a-kind.",1 Star,"Air conditioning,Interesting wine list",0,34.68763,"Osaka, Japan",135.502257,La Bécasse,+81647070070,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/la-becasse-1193280,https://www.labecasse1990.com/,2024-05-14 15:02:27.492396801+08:00
722,"4-12-22 Nishitemma, Kita-ku, Osaka, 530-0047, Japan",Sushi,"Norihisa Horiuchi starts the omakase with a single piece of nigiri. Edomae sushi is the baseline for this owner-chef, but he respects Kansai culture too, as exemplified by the persimmon-leaf sushi. Using his ingenuity in the toppings, he varies the type of vinegared rice, white or red, according to the topping. The zuke-maguro is wrapped in nori after the rice ball is formed, like for rolled sushi. The scorched sanma with coarsely grated daikon is an idea inspired by salt-grilled sanma.",1 Star,"Air conditioning,Counter dining",0,34.697125,"Osaka, Japan",135.502972,Sushiroku,+81663675040,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/sushiroku,,2024-05-14 15:02:27.515619846+08:00
723,"679 Marukizaimokucho, Nakagyo-ku, Kyoto, 604-8106, Japan",Japanese,"This is a counter kappo from Wakuden, which is bringing innovation to Kyoto cuisine. The counter, arrayed around the kitchen, makes guests feel part of a single group. The fare is grounded in a philosophy of ‘rustic beauty and refinement’. This principle is the inspiration for ‘Nariaiyaki’, pike conger at the end of its season, wrapped in matsutake mushrooms and grilled. Rumour has it that the dish is modelled after the view from Nariaiji Temple near Amanohashidate in Miyazu Bay.",1 Star,"Air conditioning,Counter dining,Notable sake list,Restaurant offering vegetarian menus",1,35.010146,"Kyoto, Japan",135.763257,Muromachi Wakuden,+81752233200,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/muromachi-wakuden,https://www.wakuden.jp/,2024-05-14 15:02:27.532954979+08:00
724,"273 Tenjinyamacho, Nakagyo-ku, Kyoto, 604-8221, Japan",Japanese,"Tsutomu Horibe was drawn to his gastronomic calling by the way Kyo-ryori reflects seasonal customs. The hassun dishes contain seasonal Zen sayings on long strips of paper, reflecting his reverence for traditional culture. Elegant crockery complements an interior designed in the sukiya style, offering mute instruction on the traditional aesthetics of Japan. The spirit and technique of traditional artisans and the owner-chef’s admiration for them resonate in this space.",1 Star,"Air conditioning,Cash only - lunch,Counter dining",0,35.004999,"Kyoto, Japan",135.757018,Kentan Horibe,+81757463111,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kentan-horibe,https://www.kyoto-horibe.com/,2024-05-14 15:02:27.558987928+08:00
725,"332-6 Miyoshicho, Higashiyama-ku, Kyoto, 605-0081, Japan",Sushi,"The scroll, which reads ‘ikkan’ (consistency), appears behind the chef as if worn like a mantle. His experience in sushi and other Japanese cuisines shines in his omakase. Salmon roe is pureed and mixed with vinegared rice like putting a raw egg over rice. Chub mackerel pressed sushi is wrapped in dried gourd strips or perilla leaf and toasted over charcoal. Nigiri are formed with rice vinegar or red vinegar, depending on the topping—adopting the best features of sushi culture from East and West Japan.",1 Star,"Air conditioning,Counter dining",0,35.006712,"Kyoto, Japan",135.776041,Sushi Rakumi,+819045663733,¥¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/sushi-rakumi,,2024-05-14 15:02:27.587792083+08:00
726,"1-1-13 Dojima, Kita-ku, Osaka, 530-0003, Japan",Japanese,"The chef treats his guests to seasonal cuisine of unstinting luxury. The feast begins with bamboo shoots, sweetfish, matsutake mushrooms and crab, representing the four seasons. The spectacle of the kitchen from the counter captivates the heart. For soup dishes, the basic soup stock is drawn directly before the customer. Items grilled on the charcoal brazier or cooked in pots are likewise prepared in view of the customer. Arrangements are simple, to give the ingredients top billing.",1 Star,"Air conditioning,Counter dining",0,34.696009,"Osaka, Japan",135.499915,Shinchi Yamamoto,+81661478227,¥¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/shinchi-yamamoto,,2024-05-14 15:02:27.617152139+08:00
727,"1-6-4 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan",Sushi,"The omakase menu starts with artfully crafted snacks. Shuko such as steamed awabi, stewed octopus, sweet shrimp with uni highlight the owner-chef’s kappo background., The nigiri toppings are similarly painstakingly prepared. Squid is scored to tease out the sweetness; prawns are soaked in dashi to enhance the flavour. Nigiri of toppings and vinegared rice accented by akazu is formed in smaller portions so that each piece is well-balanced.",1 Star,"Air conditioning,Cash only,Counter dining",0,34.694987,"Osaka, Japan",135.487964,Sushidokoro Amano,+81664547008,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/sushidokoro-amano,,2024-05-14 15:02:27.646136695+08:00
728,"3F, 1-9-6 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan",Tempura,"When the chef made the switch from general Japanese cuisine to tempura, he set to work refining his own style. To impart flavour to the batter, he fries it in sesame oil at high heat. Vegetables are lightly battered to bring texture; conger eel is fried in thick batter to enhance fragrance. Items are served with salt and dipping sauce and, in an unusual twist, accompanied by truffle salt. Tempura of simmered chestnuts with their inner skins on is a unique touch that attests to the chef’s experience.",1 Star,"Air conditioning,Counter dining,Interesting wine list,Shoes must be removed",0,34.697693,"Osaka, Japan",135.499257,Hiraishi,+81663417172,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/hiraishi,,2024-05-14 15:02:27.680003959+08:00
729,"660 Otsucho, Nakagyo-ku, Kyoto, 604-0885, Japan",Japanese,"The kaiseki embodies the maxim, ‘cooking makes the person’. Owner-chef Iwasaki’s mature techniques and unforced Kyoto sophistication reveal themselves in his cuisine. In his nabe cooking, he prepares each dish in front of his customers to ensure they don’t miss the fresh-cooked aroma. The beef and slightly bitter taste of edible wild plants in the Spring Bitter Stew put the soul at ease. The rice in an earthenware pot is prepared using Koshihikari rice from his hometown of Kyotamba.",1 Star,"Air conditioning,Counter dining",0,35.016879,"Kyoto, Japan",135.761643,Gosho Iwasaki,+81757481128,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gosho-iwasaki,,2024-05-14 15:02:27.709918016+08:00
730,"31-2 Ichijoji Sagarimatsucho, Sakyo-ku, Kyoto, 606-8152, Japan",Japanese,"Hidehito Fukuhara prepares the dashi for cooking vegetables with the utmost care, going all the way to the foot of Hieizan to draw water from a well. The simple dishes are an expression of his sincerity. It was his mentor who taught him old-fashioned Kyoto cuisine. Seasonal dishes include ebi-imo with starchy sauce, steamed sushi and boar stew. What look like simple preparations speak to the skill of a dedicated artisan.",1 Star,"Air conditioning,Counter dining,Shoes must be removed",0,35.043833,"Kyoto, Japan",135.792739,Ichijoji Norihide,+81757038045,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/ichijoji-norihide,,2024-05-14 15:02:27.739667173+08:00
731,"2F, ANA Crowne Plaza Osaka, 1-3-1 Dojimahama, Kita-ku, Osaka, 530-0004, Japan",French,"Tateru Yoshino’s eponymous restaurant traces his journey in ‘modern classic’ cuisine. The dining room’s décor is inspired by the flowers and coral reefs of Yoshino’s native Kikaijima. Salmon mi-cuit à la Stella Maris was conceived in Paris. Subtle flame control and the ensembles of flavour and acidity inscribed on the menu weave a tale of the age. Yoshino entrusts his kitchen to the next generation of cooks, cultivating up-and-coming talents. Cuisines new and old find voice in Yoshino’s Maison.",1 Star,"Air conditioning,Car park,Interesting wine list",0,34.695687,"Osaka, Japan",135.498232,Maison Tateru Yoshino,+81663471128,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/maison-tateru-yoshino,https://www.anacrowneplaza-osaka.jp/,2024-05-14 15:02:27.770397028+08:00
732,"2F, 2-35 Tamatsukurimotomachi, Tennoji-ku, Osaka, 543-0014, Japan",Japanese,"‘Good old traditions and colourful, fun Japanese cuisine’ is the credo of owner-chef Shigeru Terada. He works traditional festivals or events into each of his hassun, which he serves with a ready smile. The reason he chooses contemporary plates and bowls is so diners can experience a journey through the present with the artists. Fresh vegetables arrive from his parents’ farm in Mie Prefecture, the images on the coaster are painted by his mother, and his elder brother designed the interior.",1 Star,"Air conditioning,Counter dining",1,34.674331,"Osaka, Japan",135.532779,Terada,+81661913237,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/terada,,2024-05-14 15:02:27.797343466+08:00
733,"136 Kinuyacho, Nakagyo-ku, Kyoto, 604-0804, Japan",Japanese,"To prepare dashi soup stock, that indispensable element of Japanese cuisine, the chef draws water from a well on the premises. He shaves dried bonito and tuna in front of guests, conveying the original mood of Japanese food service that is in danger of disappearing. After sampling the first draft, guests enjoy the soup stock that flavours the stewed items. With each change in flavour, its impression deepens. On the second floor, the counter seating bears the refined aspect of a tea arbour.",1 Star,"Air conditioning,Counter dining",0,35.01578,"Kyoto, Japan",135.763078,Kiyama,+81752564460,¥¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kiyama,https://kiyama-kyoto.com/,2024-05-14 15:02:27.848550937+08:00
734,"292-1 Takoyakushicho, Nakagyo-ku, Kyoto, 604-0021, Japan",Yakitori,"Twisted headbands encircle the brows of the cooks. Owner-chef Tomoki Hata, uchiwa fan in hand, the very picture of his mentor. The dish on offer is yakitori grilled over a close, strong flame, as Hata learned in his apprenticeship. He insists on chicken from Fukushima Prefecture and Kishu-binchotan; skewers are generously sized to enhance the impact of the ingredients. He also takes care to mentor the next generation, such as by sometimes leaving his apprentice in charge of the kitchen.",1 Star,"Air conditioning,Counter dining",0,35.012312,"Kyoto, Japan",135.758388,Torisaki,+81752526789,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/torisaki,,2024-05-14 15:02:27.875006274+08:00
735,"570-192 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan",Japanese,"Owner-chef Yasuo Kida puts his creativity on display with the way he applies heat and uses oils. For example, he coats white asparagus in rice flour and then deep-fries it, and stir-fries edible wild plants in a wok. For seafood tsukuri, he stays true to his principles, eschewing soy sauce in favour of condiments appropriate to each ingredient. He says that he learned from his mentor the importance of letting diners enjoy the flavours, and works hard to achieve that goal with every dish.",1 Star,"Air conditioning,Counter dining,Interesting wine list,Notable sake list",0,35.002502,"Kyoto, Japan",135.776138,Gion Kida,+81755513923,¥¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-kida,,2024-05-14 15:02:27.901772011+08:00
736,"4-2-50 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan",Japanese,"With a spirit of gratitude, Toshimitsu Sawada explains his menu like a storyteller. Like the chef, the hostess and apprentice pour their souls into their work, creating food to satisfy hearts as well as stomachs. Appetiser platters expressing scenes of mountain villages and hotpots for sharing attest to Sawada’s schooling in the restaurants of Shiga. Rice dishes in clay pots are deliciously accompanied and come with noodles. A delight from beginning to end.",1 Star,"Air conditioning,Counter dining",0,34.693041,"Osaka, Japan",135.482494,Sawada,+819045767699,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/sawada-1210686,,2024-05-14 15:02:27.931974953+08:00
737,"2F, OHG Kyoto Rokkaku Bldg, 234 Donomaecho, Nakagyo-ku, Kyoto, 604-8134, Japan",Contemporary,"After Ashiya and Gion, the new frontier for Hiroyuki Koshimo is Karasuma. The shop’s previous name, ‘Roiro’, meant ‘Black as Lacquer’, so Koshimo changed it to ‘Pure White’ to set a different tone. Though his technique is French, Koshimo is not limited by genre, incorporating Japanese elements to broaden the expressive range. Risotto in season, prepared with Yosano rice, is a perennial favourite in this lively and hospitable eatery.",1 Star,"Air conditioning,Counter dining",0,35.007261,"Kyoto, Japan",135.760822,MASHIRO,+815031645815,¥¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/mashiro,https://mashiro-kyoto.com/,2024-05-14 15:02:27.961827595+08:00
738,"1-3-12 Oyodominami, Kita-ku, Osaka, 531-0075, Japan",Japanese,"What owner-chef Noboru Ochiai spices his menu with is ‘fun’. He applies his experience with Naniwa-kappo cuisine and kaiseki, with its deep respect for tradition. The hassun celebrate the festivals of each season. Poultry and meat dishes such as duck and beef are also served. The soy sauce for sashimi is fortified with kombu from which the dashi has been drawn, while the final dish uses a dashi made from offcuts of fish and vegetables.",1 Star,"Air conditioning,Counter dining",0,34.703876,"Osaka, Japan",135.490367,Naniwakappo NOBORU,+81642568473,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/naniwakappo-noboru,https://www.naniwa-kappou-noboru.com/,2024-05-14 15:02:27.991390536+08:00
739,"20-2 Murasakino Higashifunaokacho, Kita-ku, Kyoto, 603-8228, Japan",Japanese,"Owner-chef Yuki Shimizu opened his restaurant near Daitokuji so that he could use the temple’s clear, pure water. He draws it himself to prepare the dashi and cook vegetables. Daitokuji fu dressed with sesame sauce, a favourite of tea master Sen-no-Rikyu, offers apt tribute to the temple’s shojin ryori. Could his name, Shimizu, which means ‘pure water’, be a sign of his destiny? Certainly, the painstaking effort he pours into his craft deepens the flavour of every dish.",1 Star,"Air conditioning,Counter dining",0,35.039073,"Kyoto, Japan",135.744546,Funaokayama Shimizu,+81752863373,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/funaokayama-shimizu,,2024-05-14 15:02:28.021774779+08:00
740,"1-2-2 Kawarayamachi, Chuo-ku, Osaka, 542-0066, Japan",Italian,"During his time in Italy, the chef was struck by the pride the local people had in their agricultural produce, which is deeply rooted in the natural and spiritual features of the land. So here the chef focuses on using local ingredients, such as pork from Higashiōsaka and beef from Hannan. Having apprenticed in Piemonte and Veneto, he specialises in the techniques of northern Italy, but expresses his own creative sensibility as well. The result is simple, modern cuisine, subtle and light.",1 Star,"Air conditioning,Interesting wine list",0,34.672916,"Osaka, Japan",135.514213,il Centrino,+81667625901,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/il-centrino,,2024-05-14 15:02:28.05822033+08:00
741,"2-5 Minokoen, Mino, Osaka, 562-0002, Japan",Japanese,"The chef avoids the formalities of tea ceremony cuisine, as he wants diners to enjoy their meal and not feel self-conscious. He follows the principle of ‘one bowl of soup and two side dishes’. Appetiser platters are garnished with seasonal flowers and leaves, creating a bright and cheerful presentation. The tempura combo is an essential menu item. Depending on the room, the cook may fry each tempura item individually. Serenaded by the murmuring of the Minō River, dine with relish on the bounty of nature.",1 Star,"Air conditioning,Shoes must be removed",0,34.839017,"Osaka, Japan",135.471024,Ichiju Nisai Ueno Minoten,+81727450699,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/ichiju-nisai-ueno-minoten,https://ichijunisai-ueno.net/,2024-05-14 15:02:28.086799669+08:00
742,"2F, 2-4-12 Fushimimachi, Chuo-ku, Osaka, 541-0044, Japan",French,"‘Sinae’ is an acronym for ‘simple, natural, essence’. These principles support the cuisine of Kazuhiko Daito, who values the natural features of the region where he works. The pure white vessels express the notion of ‘French cuisine, but in a uniquely Japanese style’. Daito transforms Japan-grown ingredients using traditional techniques, as exemplified by his bisque of Japanese tiger prawn. Platters with a wide variety of root vegetables roasted or fried remind us of the warmth and bounty of the earth.",1 Star,Air conditioning,0,34.689286,"Osaka, Japan",135.504679,SINAE,+81662016556,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/sinae,https://sinae.jp/,2024-05-14 15:02:28.106710097+08:00
743,"28-22 Okazaki Tokuseicho, Sakyo-ku, Kyoto, 606-8351, Japan",Japanese,"Versed in the cuisines of Japan, China and the West, Kenya Sakai displays expertise that spans the food cultures of past and present. Pursuing a theme of ‘foods Japanese find familiar’, he has assembled a menu of dishes that make one feel at ease. Bowls of roasted pork fillet and clear soup surprise with their deft use of Chinese cooking techniques. Music piped into the dining room ranges from classical to enka ballads. Sakai and his wife keep everyone in a good mood—at Kenya, the smiles never fade.",1 Star,"Air conditioning,Counter dining",0,35.015957,"Kyoto, Japan",135.778277,Kenya,+81754689944,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kenya,https://www.kenya-sakai.com/,2024-05-14 15:02:28.127142926+08:00
744,"5F, 1-7-4 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan",Japanese,"This restaurant is a new approach by Kashiwaya, a ryotei in Senriyama. Like the flagship restaurant, the Kitashinchi location’s menu follows the 24 traditional divisions of the lunisolar year known as nijushi sekki. Here, however, the menu is crafted so that the chef can prepare everything at the counter, a feature the ryotei lacks. Wielding his knives to prepare sashimi and arrange it on plates, dressing appetisers and so forth, the chef displays all his skill. This ‘peek behind the curtain’ of the techniques usually not shown to guests is an expression of love for the craft.",1 Star,"Air conditioning,Counter dining",0,34.69685,"Osaka, Japan",135.50052,Kashiwaya Osaka Kitashinchi,+818061030979,¥¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/kashiwaya-osaka-kitashinchi,https://jp-kashiwaya.com/,2024-05-14 15:02:28.149943857+08:00
745,"1-14-15 Utsubohommachi, Nishi-ku, Osaka, 550-0004, Japan",Japanese,"Owner-chef Gaku Imagawa tries to craft variety without straying too far from a framework of Japanese cuisine. His menu reflects the creativity he developed under his mentor. Fried barracuda is drizzled in black vinegar, and char-grilled sawara is dressed in apple sauce. He finds inventive ways to add the umami of dashi to the sourness or sweetness of the dish. For takikomi-gohan, he uses rice grown by a relative. To wrap up the meal, he reassures with a return to simple Japanese fare.",1 Star,"Air conditioning,Counter dining,Interesting wine list",0,34.68459,"Osaka, Japan",135.495405,Utsubohommachi Gaku,+81664793459,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/utsubohommachi-gaku,https://www.utsubo-gaku.com/,2024-05-14 15:02:28.179724999+08:00
746,"2F, 3-1-2 Temma, Kita-ku, Osaka, 530-0043, Japan",Japanese,"Sui Oya respects old-school workmanship while mixing in some clever touches. Appetisers are garnished with charming flower arrangements: a ring woven from cogon grass; chrysanthemum covered with silk wadding. Grilled items come with a medley of raw seven-spice or shibazuke for a unique flavour. At dinner, side dishes such as oysters, eel or beef can be selected. Crockery, an assortment of antiques and works by modern artisans, sets off each dish. With versatile imagination and presentation, Sui Oya is a fresh breeze reinvigorating Japanese cuisine.",1 Star,"Air conditioning,Counter dining,Notable sake list",0,34.692127,"Osaka, Japan",135.515563,Sui Oya,+81663587497,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/sui-oya,,2024-05-14 15:02:28.207933838+08:00
747,"B1F, Nihonseimei Yodoyabashi Bldg, 3-5-29 Kitahama, Chuo-ku, Osaka, 540-0031, Japan",French,"To mark its half-century anniversary, LE PONT DE CIEL broke new ground, converting to a ‘counter French’ format. The open kitchen buzzes with activity as cooks and serving staff attend customers. The key to the fare here is cooking with firewood. Vegetables are roasted, fish smoked, meat wrapped in flame. The name means ‘bridge across the sky’, reflecting the chef’s desire to foster a culture that connects a relaxing time with delicious cuisine.",1 Star,"Air conditioning,Counter dining",0,34.692109,"Osaka, Japan",135.50233,LE PONT DE CIEL,+81662335005,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/le-pont-de-ciel,https://pont-de-ciel.co.jp/,2024-05-14 15:02:28.227977766+08:00
748,"287-5 Shingoryoguchicho, Kamigyo-ku, Kyoto, 602-0897, Japan",Japanese,"The restaurant’s name alludes to a proverb from a Chinese Confucian text: ‘Striving is the essence of virtue’. Shinya Matsumoto felt a special connection to this passage, as two of its four characters were identical to two of the four characters of his name. Having worked as a fish wholesaler and with fishermen, he sources his fish from the Hokuriku region. The heart of his menu is char-grilling, inspired by genshiyaki (grilling over an open hearth). Charcoal and ingredients are placed in the brazier to reduce moisture and concentrate flavour and this ancient cooking method imparts a rustic beauty.",1 Star,"Air conditioning,Counter dining",0,35.036465,"Kyoto, Japan",135.762995,Tokuha Motonari,+81757087425,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/tokuha-motonari,,2024-05-14 15:02:28.248118994+08:00
749,"570-120 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan",Japanese,"Elegant kaiseki from the skilled hands of an itamae kappo chef. The view of the preparation from the counter seating is as much fun as the cuisine celebrating seasonal events. Gion Fukushi observes these in flamboyant style: the Hina Doll’s Festival with standing Hina dolls and clam bowls  and the Gion Festival with dishes depicting floats. In early summer the ayu is deep-fried and, in a distinctive flourish, sprinkled with kinome vinegar using a tea whisk.",1 Star,"Air conditioning,Counter dining",0,35.002145,"Kyoto, Japan",135.774388,Gion Fukushi,+81753545314,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-fukushi,,2024-05-14 15:02:28.268235322+08:00
750,"3-13-6 Ojicho, Abeno-ku, Osaka, 545-0023, Japan",Sushi,"Matsuzushi has been in business for over half a century. Its second and present owner-chef, Yohei Tanigawa, used the opportunity of the handover from the previous owner to study sushi in detail, embarking on an eating tour of sushi shops in Tokyo. He adds red vinegar to sushi rice to harmonise it with toppings. The first item served is seafood in season. Sushi toppings are fresh from Osaka Bay: egg cockle in spring, pilchard in summer, sea bream in autumn, and Spanish mackerel in winter.",1 Star,"Air conditioning,Counter dining",0,34.627716,"Osaka, Japan",135.510036,Matsuzushi,+81666225723,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/matsuzushi,,2024-05-14 15:02:28.285951247+08:00
751,"B1F, Hommachi Garden City, 3-6-4 Hommachi, Chuo-ku, Osaka, 541-0053, Japan",Japanese,"The second-generation owner-chef, Ryusuke Nakatani, added ‘Ajikitcho’ to the name as gratitude to his parents for the flavours he inherited. The centrepiece is the hassun, in which generous portions of ingredients are garnished with leaves and flowers to express each season. To finish, takikomi-gohan is prepared in a broad-brimmed rice pot called a hagama. Taking a page from his father’s cookbook, he cooks his rice on the soft side for a balance between the rice and other ingredients.",1 Star,Air conditioning,0,34.68307,"Osaka, Japan",135.501093,Ajikitcho Bumbuan,+81662451055,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/ajikitcho-bumbuan,https://bunbu-an.jp/,2024-05-14 15:02:28.303477372+08:00
752,"6F, 1-10-2 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan",Innovative,"The concept is ‘conversations between ingredients’. Pairings of complementary ingredients include Pacific saury with tomatoes, potatoes with cheese and duck with figs. The signature dish of caviar, squid and aubergine brings out a unique flavour profile through the contrast of salt and sweet. The numbers of ingredients on each plate are kept to a minimum, so patrons retain a clear impression of what they ate.",1 Star,"Air conditioning,Counter dining",0,34.697954,"Osaka, Japan",135.497901,capi,+81664768180,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/capi,https://capi-osaka.com/,2024-05-14 15:02:28.321347197+08:00
753,"4-8-17 Temma, Kita-ku, Osaka, 530-0043, Japan",Japanese,"The chef trained at a traditional restaurant, so his menu follows annual events and seasonal themes. For the key five festivals of the year, guests can dine while admiring the seasonal decorations. During the Doll Festival, dolls are displayed and strips of paper inscribed with poems from the Weaver Festival inspire serving dishes. For the Chrysanthemum Festival, fishcakes are squeezed into balls and served in soup as if they were chrysanthemums. While the chef devotes himself to the kitchen, the proprietress describes the serving vessels and customs.",1 Star,"Air conditioning,Counter dining",0,34.693707,"Osaka, Japan",135.514269,Oryori Horikawa,+81671739388,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/oryori-horikawa,,2024-05-14 15:02:28.349647336+08:00
754,"2-4-4 Nishihommachi, Nishi-ku, Osaka, 550-0005, Japan",French,"Cooking is the art of teasing out the pure flavour of each ingredient. For example, a main dish could be paired with clear consommé drawn from mushrooms or seafood. A delicate finish, light on fats and oils, brings out the pure flavour of each ingredient. Dishes prepared using Japanese ingredients such as Pacific saury, groundnuts and lily bulbs are arranged on vessels produced by modern artists. In France, the chef learned the importance of originality. His inquisitive mind creates uniqueness in his work.",1 Star,Air conditioning,0,34.682548,"Osaka, Japan",135.490981,agnel d'or,+81649811974,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/agnel-d-or,http://www.agneldor.com/,2024-05-14 15:02:28.378457776+08:00
755,"1-9-16 Oyodominami, Kita-ku, Osaka, 531-0075, Japan",Japanese,"A map shows the locations from where the day’s ingredients came from. The chef wants his cooking to give guests a sense of the land and season that produced it. The riches gathered convey the bounty of Japan’s natural features. Flavours in their proper seasons, including bamboo shoots, sweetfish, mushrooms and crab, are broiled over an earthen charcoal brazier to delight all the senses. Arrangements are spare, giving the ingredients top billing. Antique vessels reflect annual events, conveying the culture of old Japan.",1 Star,"Air conditioning,Cash only,Counter dining",0,34.703019,"Osaka, Japan",135.487567,Yonemasu,+81663451107,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/yonemasu,,2024-05-14 15:02:28.413138825+08:00
756,"1F, Shin Daibiru, 1-2-1 Dojimahama, Kita-ku, Osaka, 530-0004, Japan",Japanese,"Toshihiro Shimizu has always been passionate about his culinary research. Artistic presentation and ingenious twists are offered without fanfare. Emulating the principles of kaiseki, he uses rice in his amuse-bouche between courses. Appetisers are garnished with leaves, connoting the seasons’ constant shifting. The restaurant name expresses his desire that his customers heartily enjoy their meal. While preserving the fundamental character of Japanese cuisine, he assembles his menu with an original approach.",1 Star,"Air conditioning,Cash only - lunch,Counter dining",0,34.695621,"Osaka, Japan",135.499246,Kaishoku Shimizu,+81663433140,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/kaishoku-shimizu,,2024-05-14 15:02:28.442051065+08:00
757,"2F, Yodoyabashi odona, 4-1-1 Imabashi, Chuo-ku, Osaka, 541-0042, Japan",French,"Presqu'île is named for a district between the old and new city centres of Lyon in France – an apt metaphor for the approach of its chef, who aims to create new ideas while preserving tradition. The speciality of the house is tourte of duck and foie gras. The restaurant excels in items wrapped in pie crust. When ayu and awabi are in season, miso and fish sauce are used as sauces to add a subtle flavour.",1 Star,"Air conditioning,Interesting wine list,Wheelchair access",0,34.690995,"Osaka, Japan",135.500142,PRESQU'ÎLE,+81675069147,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/presqu%E2%80%99ile,https://presquile.jp/,2024-05-14 15:02:28.470091304+08:00
758,"49-1 Higashisakuracho, Kamigyo-ku, Kyoto, 602-0858, Japan",French,"Chef Morinaga focuses his attention on the harmony between ingredients and sauces. He applies classic techniques to bring out the appeal of the ingredients simply and honestly. For spring asparagus, Morinaga sautés the spears and braises the roots, then dresses the dish with beurre blanc sauce. He enjoys observing how different cooking methods change the flavour. Like the instruments in a chamber music ensemble, the cooking method and ingredients interweave in ways that please his senses.",1 Star,"Air conditioning,Interesting wine list",0,35.022379,"Kyoto, Japan",135.767564,Droit,+81752560177,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/droit,https://droit-kyoto.jp/,2024-05-14 15:02:28.500110146+08:00
759,"570-196 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan",Japanese,"The first-generation chef learned the sushi trade in Tokyo; his son apprenticed in general Japanese cuisine in Kanazawa. Today many restaurants feature both sushi and general Japanese, but this was one of the first. In Kyoto, where new endeavours take a long time to catch on, Sushi Kappo Nakaichi was an immediate hit with the city’s arbiters of taste. Come for the Kyoto cuisine served on elegant vessels collected by father and son and for fish from the Seto Inland Sea.",1 Star,"Air conditioning,Counter dining",0,35.002323,"Kyoto, Japan",135.776468,Sushi Kappo Nakaichi,+81755312778,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/sushi-kappo-nakaichi,,2024-05-14 15:02:28.534298494+08:00
760,"3-1-10 Uchikyuhojimachi, Chuo-ku, Osaka, 540-0013, Japan",Italian,"The chef’s creed is to weave seasonal elements and refinement into his cuisine. Each item is simple yet distinctive. Bavettine of dried mullet roe and lime is a signature dish using handmade pasta. Pastas showcase the assured touch of a craftsman who was in charge of that department at Enoteca Pinchiorri in Florence. The name means ‘at your side’, as the chef hopes it can be familiar presence for diners who crave the warmth of Italian cuisine.",1 Star,"Air conditioning,Counter dining",0,34.678984,"Osaka, Japan",135.515695,a canto,+81671756383,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/a-canto,https://www.a-canto.com/,2024-05-14 15:02:28.560969431+08:00
761,"2-6-22 Minamihommachi, Chuo-ku, Osaka, 541-0054, Japan","Japanese, Tempura","Kaiseki meals puts the chef’s traditional restaurant experience to fitting use. Appetisers, soups and assorted side dishes combine with the serving vessels to paint a picture of the seasons. What really draws out the flavours is the familiar ma-kombu kelp dashi soup stock. Deep-fried items catch the eye, like tempura lightly coated and fried piece by piece. To boost flavour, extra egg yolk is used for a unique coating. Inflections in flavour and texture provide variety but the focus is always on seasonality and sense of ingredients.",1 Star,"Air conditioning,Cash only - lunch,Counter dining",0,34.682634,"Osaka, Japan",135.504198,Konoha,+81662430228,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/konoha,,2024-05-14 15:02:28.585453365+08:00
762,"44-7 Shogoin Entomicho, Sakyo-ku, Kyoto, 606-8323, Japan",Italian,"Ken Sakamoto exults in expressing Italian cuisine through the bounty of Japanese produce. Putting kombu kelp, bonito stock and fermented ingredients like malted rice miso and sake lees to effective use is how he preaches the gospel of Japanese cuisine. Cured hams and cheeses arrive from producers who share the chef’s passion. Nonstandard vegetables are used in fermented form; pruned citrus fruits garnish lend a sour piquancy as garnish. Food that brings people together in every sense.",1 Star,"Air conditioning,Counter dining",0,35.017056,"Kyoto, Japan",135.78024,cenci,+81757085307,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/cenci,https://cenci-kyoto.com/,2024-05-14 15:02:28.609467198+08:00
763,"Hotarumachi, 1-1-48 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan",French,"The gastronomy of Chef Tatsuhiro Takayama blends a passion for learning from nature with a modern sensibility. To attune his work to the sense of the seasons, he adds layers of texture. His spring ‘Sakuraniku, Sansai’ accents the bitterness of spring vegetables with the texture of buckwheat groats. The menu lists only the ingredients, as a mark of respect to the foodstuff producers. Natural rock tables and wooden ornamental plates eloquently convey the chef’s love of nature.",1 Star,Air conditioning,0,34.694143,"Osaka, Japan",135.489021,ad hoc,+81662258814,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/ad-hoc-1193091,http://adhoc2014.jp/,2024-05-14 15:02:28.642923145+08:00
764,"359 Masuyacho, Higashiyama-ku, Kyoto, 605-0826, Japan",Japanese,"This historic ryotei is best known as the place where samurai loyal to the emperor met for secret talks in the last days of the shogunate. The spacious grounds accommodate the main building, a tea arbour and a garden. The chef carefully selects the ingredients and serving dishes, putting great effort into presenting food that pleases the eye. The ‘Nishiki-Kasane’, a two-tier lunch box, is the crowning jewel of the menu. The first tier is a colourful assortment of items, the second a takiawase.",1 Star,"Air conditioning,Great view,Shoes must be removed",0,34.999252,"Kyoto, Japan",135.78139,Sanso Kyoyamato,+81755251555,¥¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/sanso-kyoyamato,https://www.kyoyamato.com/,2024-05-14 15:02:28.673533188+08:00
765,"1-4-3 Tsuriganecho, Chuo-ku, Osaka, 540-0035, Japan",French,"Chef Tetsu Yoshida prizes ‘cuisine whose ingredients you can see’. Each plate and its seasonings are prepared simply, giving the ingredients top billing. The emphasis on fish in the set menus showcases the attractions of Yawatahama, Ehime Prefecture, Yoshida’s hometown. Seafood arriving fresh from Yawatahama fishing port is prepared using techniques he developed in the south of France. His signature dish is soupe de poisson with crispy grilled tilefish.",1 Star,"Air conditioning,Interesting wine list",0,34.688057,"Osaka, Japan",135.515598,ORIGIN,+81668092881,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/origin,https://origin-french.com/,2024-05-14 15:02:28.704431731+08:00
766,"4F, 1-5-17 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan","Italian, Italian Contemporary","The theme is ‘Japanese Italian’: the cuisine of Italy with elements of Japan. Chef Yamamoto keeps the focus on domestic ingredients. Sea bream, conger eel and onions are sourced from Awajishima; as his roots lie in Hyogo Prefecture. Based on the idea that as long as the finished dish has an Italian flair, he will even use black seven-spice mix. The restaurant’s name is an amalgam of the first letter of Yamamoto’s name plus ‘unico’, Italian for ‘unique’. From his unique culinary sensibilities springs a cuisine like no other.",1 Star,"Air conditioning,Counter dining",0,34.69807,"Osaka, Japan",135.496874,YUNiCO,+81662258007,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/yunico-1194638,https://y-unico.jp/,2024-05-14 15:02:28.734569773+08:00
767,"459 Kimbukicho, Nakagyo-ku, Kyoto, 604-0846, Japan",Japanese,"‘Yui’ means ‘one and only’, and indeed the meals to be savoured in this elegant dining room are to be found nowhere else. Kazuteru Maeda’s basic soup stock is aged for two days to elicit all the umami the kombu kelp has to offer. Edible wild plants and mushrooms, picked in the mountains by the chef himself, are a treat. Maeda works alone, pouring heart and soul into his craft. His goal is a one-of-a-kind restaurant that truly conveys his culinary feelings.",1 Star,"Air conditioning,Counter dining",0,35.012233,"Kyoto, Japan",135.758455,Muromachi Yui,+81752518877,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/muromachi-yui,https://muromachi-yui.jp/,2024-05-14 15:02:28.764582815+08:00
768,"553-1 Yaoyacho, Nakagyo-ku, Kyoto, 604-8123, Japan",Japanese,"The true pleasure of Jiki Miyazawa is the pursuit of deep understanding of a given ingredient. For example, freshly baked sesame tofu brings together cold-kneaded sesame and pungent roasted sesame seeds. Grilled longtooth grouper and Spanish mackerel pair with starchy sauce using fish-bone dashi soup stock. Cooking with a change of perspective brings out the strong points of an ingredient. Rice is served in stages, from firm to soft, allowing diners to enjoy each flavour.",1 Star,"Air conditioning,Counter dining",0,35.0043254,"Kyoto, Japan",135.7633929,Jiki Miyazawa,+81752131326,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/jiki-miyazawa,https://jiki-miyazawa.com/,2024-05-14 15:02:28.793827856+08:00
769,"143-2 Kameyacho, Takeyamachidori Muromachihigashiiru, Nakagyo-ku, Kyoto, 604-0865, Japan",Japanese,"The French painter Jean-François Millet was the inspiration behind the restaurant's name—Western culture being a major influence in the owner-chef Yuzo Nakao's hometown of Nagasaki, an international port city for centuries. Recognising that no two people have the same tastes, he welcomes guests with a varied à la carte menu. Make a point of ordering the pureed soup of young onions, peaches, chestnuts and Kyoto yams which bursts with imagination and the colours of the seasons.",1 Star,"Air conditioning,Counter dining",0,35.016197,"Kyoto, Japan",135.75848,Mirei,+81752512007,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/mirei-1193056,,2024-05-14 15:02:28.831216308+08:00
770,"2F, 1-6-29 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan",Japanese,"In Iwaki’s kitchen, owner-chef Ryoichi Endo gives free rein to the skills he cultivated in ryotei and kappo. Hassun plates decorated with seasonal flowers and leaves and nimono soup in a lacquered bowl incorporate seasonal notes for a pleasingly old-school presentation. Charcoal-grilled fish and meat creations are accompanied by sauces. The owner-chef’s skill is evident in the variety of items that offer a creative tweak while respecting tradition.",1 Star,"Air conditioning,Counter dining",0,34.697482,"Osaka, Japan",135.499446,Iwaki,+81663451108,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/iwaki,http://k-iwaki.com/,2024-05-14 15:02:28.860280048+08:00
771,"46-3 Kagamiyacho, Nakagyo-ku, Kyoto, 604-0002, Japan",Italian,"Thrown together in an unexpected meeting, chef Hiroki Hayakawa and sommelier Yoji Ikemoto immediately hit it off. Both natives of Kyoto, they felt bound by fate through their names, which both refer to bodies of water, so when they opened their restaurant under joint management, they named it ‘Vena’, Italian for ‘waterway’. The chef’s keen eye for ingredients pairs well with the sommelier’s collection of vintage wines. An interweaving of two Kyoto boys, born and bred in the ‘city of water’.",1 Star,"Air conditioning,Counter dining,Interesting wine list",0,35.015154,"Kyoto, Japan",135.758097,Vena,+81752558757,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/vena,,2024-05-14 15:02:28.894997297+08:00
772,"347-92 Giommachi Kitagawa, Higashiyama-ku, Kyoto, 605-0073, Japan",Tempura,"Kyoboshi serves light-battered tempura unchanged from the day its doors opened in 1947. The recipe features a unique blend of oils, handed down in secret from father to just one son, as well as use of handmade crushed salt to bring out the ingredients. Uniquely, the main ingredients alternate between seafood and vegetables, interspersed with shrimp. The first shrimp is served rare, the second cooked to an intense crescendo. The chef adjusts the flame with practiced skill, modulating the flavour of the shrimp with each serving.",1 Star,"Air conditioning,Counter dining",0,35.005139,"Kyoto, Japan",135.775649,Kyoboshi,+81755512303,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kyoboshi,,2024-05-14 15:02:28.92579274+08:00
773,"405 Nambacho, Shimogyo-ku, Kyoto, 600-8027, Japan",Japanese,"Owner-chef Koichi Maekawa’s goal is to present a ‘ryoriya’ (‘cookery’) that reflects his taste and personality, unfettered by established practice. He strives for originality while leaving core tenets of Kyoto cooking intact. In a witty touch that can’t help but make you smile, fried shrimp-shaped and -patterned yam in tomato sauce is dressed with sakura shrimps. The eatery, with its triangular ceiling reminiscent of a houseboat, is wrapped in an amusing air.",1 Star,"Air conditioning,Counter dining",0,34.998689,"Kyoto, Japan",135.767871,Ryoriya Maekawa,+81757440808,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/ryoriya-maekawa,https://ryouriya-maekawa.com/,2024-05-14 15:02:28.970068001+08:00
774,"2F, 1-3-12 Shinsaibashisuji, Chuo-ku, Osaka, 542-0085, Japan",Japanese,"The wooden counter is owner-chef Yoshichika Masuda’s stage. Like a skilled conjurer revealing his tricks, Masuda demonstrates the techniques and traditions of Japanese cuisine he honed during his days at a ryotei. The hassun is especially attention-grabbing. The sculptured beauty formed by ingredients from land and sea is a study in the coexistence of light and shade. The attentive service and the sight of his training his apprentice shines a light on the future of Japanese cuisine.",1 Star,"Air conditioning,Counter dining",0,34.673799,"Osaka, Japan",135.501957,Masuda,+81662515077,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/masuda,,2024-05-14 15:02:28.996887539+08:00
775,"B1F, MUNI KYOTO, 3 Sagatenryuji Susukinobabacho, Ukyo-ku, Kyoto, 616-8385, Japan",French,"The artistic sensibilities of Alain Ducasse find synthesis with Kyoto. The contemporary French cuisine marries French ingredients with Japanese ingredients: clams with caviar, bamboo shoots with truffles, lobster and daikon radishes cultivated in the Kyoto area. Sauce is poured at your table, completing the richly aromatic cuisine. Luxurious surroundings, exquisite cuisine and elegant service welcome you to the world of Alain Ducasse.",1 Star,"Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access",0,35.013637,"Kyoto, Japan",135.676621,MUNI ALAIN DUCASSE,+81758737771,¥¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/muni-alain-ducasse,https://muni-kyoto.com/,2024-05-14 15:02:29.024689878+08:00
776,"72 Shimmeicho, Nakagyo-ku, Kyoto, 604-8207, Japan",Japanese,"The wisdom of the chef’s mentor and what he learned on countless visits to markets made the restaurant what it is today. His approach is not to season but to let ingredients speak for themselves. Serving a great meal is an act of great effort: taking care of guests and serving graciously. Keen to offer a wide range of flavours, the chef incorporates an extensive list of ingredients. These efforts are rewarded when diners tell him ‘gochiso-sama deshita’ (‘thank you for all your efforts’).",1 Star,"Air conditioning,Cash only,Counter dining",0,35.010396,"Kyoto, Japan",135.756636,Kyoryori Fujimoto,+81752119105,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kyoryori-fujimoto,,2024-05-14 15:02:29.05540952+08:00
777,"B1F, 2-9-3 Nishitemma, Kita-ku, Osaka, 530-0047, Japan",Japanese,"Walk through the building’s front gate and descend the stairs to the underground level, and a space spreads out before you. To greet you are the head chef and proprietor, who together share all the joys and sorrows of running a restaurant. The kaiseki meal, which follows Japan’s old calendar, lavishly expresses the season in its flavours. The dining-ware, collected by both, brilliantly accentuates the cuisine. If you’d like to chat with the head chef as you dine, ask for a seat at the counter. Private rooms, with ceremonial décor based on the old calendar, are a treat.",1 Star,"Air conditioning,Cash only,Counter dining,Notable sake list",0,34.696365,"Osaka, Japan",135.502426,Zeshin,+81663640118,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/zeshin,,2024-05-14 15:02:29.083132059+08:00
778,"1-16 Sugaharacho, Kita-ku, Osaka, 530-0046, Japan",Sushi,"The location near Tenjimbashi Kitazume offers guests views overlooking the Ōkawa River as they feast on sushi. Tadashi Hoshiyama directs his passion towards Edomae-style. The nigiri is shaped like the graceful hull of a ship, much like the craft plying the river below. Rice is seasoned with red vinegar and salt, harmonising with the sushi toppings. The marinating with kombu kelp and vinegar and the preparation of the toppings display the skills and inquisitive mind of the sushi artisan.",1 Star,"Air conditioning,Counter dining",0,34.692732,"Osaka, Japan",135.510694,Sushi Hoshiyama,+81663611622,¥¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/sushi-hoshiyama,,2024-05-14 15:02:29.108999495+08:00
779,"400-3 Ohara Raikoincho, Sakyo-ku, Kyoto, 601-1242, Japan",French,"Recalling the pride French chefs express in their country’s regions, Shohei Mori opened a restaurant in his hometown. The stars of his gustatory show are vegetables, both farmed and wild, river fish, game, and more of the bounty of Ohara. The shop’s name means ‘firewood’, and ingredients here are wreathed in primordial flame. By showcasing the appeal of the region through cooking, Mori repays a debt to the land where he was born and raised.",1 Star,"Air conditioning,Counter dining,Interesting wine list",1,35.120006,"Kyoto, Japan",135.829962,la bûche,+81756009196,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/la-buche,http://www.labuche-ohara.com/,2024-05-14 15:02:29.12659932+08:00
780,"235-2 Tamauecho, Nakagyo-ku, Kyoto, 604-0005, Japan",French,"Alexis Moko was born in Versailles and travelled often from his country of birth to London. Though connections brought him to reside in Kyoto, his native language, culture and ingredients are all foreign to the area. It all began when, feeling disheartened, he cycled through Ōhara and encountered food producers who reignited his ambition. Vegetables and game from Ōhara are prepared in traditional fashion. Preserving classical tradition, Moko never forgets to dress his dishes with sauces.",1 Star,"Air conditioning,Counter dining",0,35.016851,"Kyoto, Japan",135.757149,MOKO,+81752521523,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/moko,,2024-05-14 15:02:29.143286843+08:00
781,"92-12 Enokicho, Nakagyo-ku, Kyoto, 604-0931, Japan",Japanese,"The chef honed his craft at a kappo in Gion for a quarter of a century. “I’m grateful to my mentor, who was a man of culture as well as a chef”, he explains. Appetiser platters, soup dishes and takiawase are all part of a lineup that pays homage to old-school cooking. The chef’s first job in the culinary world was to wring out the hot cloths for guests, and he squeezed them with all his might. His favourite saying, passed down to him from that time, is “kindness, freshness, feeling”.",1 Star,"Air conditioning,Counter dining",0,35.013142,"Kyoto, Japan",135.768119,Nijo Minami,+81752215025,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/nijo-minami,,2024-05-14 15:02:29.159424965+08:00
782,"570-6 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan",Japanese,"There’s something uninhibited in the way Koji Okada and the cooks move around the kitchen – but in harmony, out of which emerges their kappo cuisine. The menu must include a hundred items, so the appeal here is that you can choose freely. Standard items include mackerel oshizushi and nodoguro nitsuke. Ginkgo croquettes are an autumn speciality. Try some nigiri to end. The focus is the ingredients themselves and the food is all about conveying flavours without affectation.",1 Star,"Air conditioning,Counter dining",0,35.002419,"Kyoto, Japan",135.77544,Gion Okada,+81755513200,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-okada,,2024-05-14 15:02:29.17675339+08:00
783,"1-10-35 Nishishinsaibashi, Chuo-ku, Osaka, 542-0086, Japan",Japanese,"The aim of owner-chef Katsuyuki Yuno, who apprenticed at a Naniwa kappo, is to serve ‘the taste of Osaka’. While firmly putting ingredients first, he adds inventive twists, with use of kombu for umami. Out of love for his hometown, he is an evangelist for traditional vegetables. Having watched his father, also a chef, at work since boyhood, he never wavered in choosing the path of Japanese cooking. As he shows how much fun food can be, he lightens the atmosphere through chatting with diners.",1 Star,"Air conditioning,Counter dining",0,34.674225,"Osaka, Japan",135.498633,Nishishinsaibashi Yuno,+81662813690,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/nishishinsaibashi-yuno,,2024-05-14 15:02:29.201939125+08:00
784,"56 Nakajima Hinokamicho, Fushimi-ku, Kyoto, 612-8465, Japan",French,"Masashi Ampeiji opened his eponymous eatery on the site of a Western restaurant his parents used to run. The shop’s logo, reminiscent of a single hieroglyphic, represents Chef Anpeiji’s filter. Anpeiji expresses the techniques and sensibilities he studied in France in unique dishes. His use of herbs and olive oil to enhance fragrance derives from his experience in the south of France. He turns vegetables grown by his father into purées and garnishes. The bond between father and son is close.",1 Star,"Air conditioning,Car park",0,34.944128,"Kyoto, Japan",135.74508,anpeiji,+81756212288,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/anpeiji,https://www.anpeiji.com/,2024-05-14 15:02:29.230011664+08:00
785,"4-1-20 Nishitemma, Kita-ku, Osaka, 530-0047, Japan",Italian,"‘P Greco’ refers to the irrational number pi, whose solution has no end, signifying Chef Shunsuke Fukumoto’s boundless curiosity about all things culinary. To ensure that every detail is complete, he offers only one set menu. He takes Japanese ingredients and refines them based on techniques he acquired in Italy. His seasonal vegetables are cultivated with love. Caviar and truffles are incorporated in key areas in his pursuit of unique and delicious flavours.",1 Star,Air conditioning,0,34.696173,"Osaka, Japan",135.505946,P greco,+81668091800,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/p-greco,https://www.pgreco.jp/,2024-05-14 15:02:29.256635201+08:00
786,"4F, 4-7-7 Nishitemma, Kita-ku, Osaka, 530-0047, Japan",Japanese,"Owner-chef Akihiro Yamada is third in a line of chefs that began with his grandfather – and he is now blazing new trails in Osaka cuisine with his creative approaches. To draw out the flavour of the Ma-kombu, he uses only the famous mineral water of Mino. For tsukuri, he has created an ingenious dressing of shirako and konoko (dried sea-cucumber ovaries). In fried foods, items such as croquettes testify to his expertise with Western-inspired dishes.",1 Star,"Air conditioning,Counter dining",0,34.696722,"Osaka, Japan",135.503816,Oryori Yamada,+818040139336,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/oryori-yamada,,2024-05-14 15:02:29.285237041+08:00
787,"7F, 1-10-2 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan",Japanese,"Hiroki Inaya is the son of a Japanese cuisine chef. He followed in his father’s footsteps out of awe for the magnificent sashimi and funamori (sashimi arranged on a model boat) he fashioned. He stays within the bounds of Japanese cuisine but never forgets to add a playfulness of spirit, delighting customers with crab spawn rolled into balls to resemble crab foam, for example. Two earthenware pots draw the eye: one contains white rice served at the perfect point, the other takikomi gohan, rice cooked and seasoned with a variety of ingredients in season.",1 Star,"Air conditioning,Counter dining",0,34.697954,"Osaka, Japan",135.497901,Ryoriya Inaya,+81663413177,¥¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/ryoriya-inaya,https://ryouriya-inaya.com/,2024-05-14 15:02:29.312575679+08:00
788,"537-1 Komanocho, Kamigyo-ku, Kyoto, 602-0872, Japan",French,"Owner-chef Fumitaka Nakahara received his training from none other than Alain Passard, once known as ‘the wizard of meat’ but who is today famed for his vegetable cuisine. Calculating how long the meat will take to cook, he serves it together with the all-important vegetables. Focusing on just a few ingredients on a single plate is Nakahara’s trademark. Assembled ingredients bring out the best in each other, leaving guests with clear impressions of the foods they enjoyed.",1 Star,Air conditioning,0,35.017249,"Kyoto, Japan",135.769857,Reine des prés,+81752232337,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/reine-des-pres,http://reine-des-pres.com/,2024-05-14 15:02:29.338020315+08:00
789,"1-6-3 Azuchimachi, Chuo-ku, Osaka, 541-0052, Japan",Spanish,"Applying Spanish culinary techniques to ingredients sourced in Japan, Chef Sunada has created a cuisine with a character all its own. He studied modern Spanish cuisine in Madrid and in the Basque Country. Both of these experiences are reflected in the monthly set menu expressing the seasons through the choice of seafood and vegetables. The procession of tapas, followed by the main dish and finally a rice dish, creatively interweaves Sunada’s unfettered imagination.",1 Star,"Air conditioning,Counter dining",0,34.684008,"Osaka, Japan",135.508376,Ñ,+81662651420,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/n,https://www.enye.jp/,2024-05-14 15:02:29.359299844+08:00
790,"2-17-47 Uenohigashi, Toyonaka, Osaka, 560-0013, Japan",French,"The restaurant stands in a residential neighbourhood of Toyonaka, the chef’s hometown. It has an open kitchen with counter seating, so diners can enjoy flavours fresh from grill and oven. The fare is squarely based on the classics on which he apprenticed in Paris. Seafood and consommé jelly and beef wrapped in a pastry shell offer a modern styling with the accent on lightness. The focus at Point is the trinity of guests, producers and ingredients – converging these three on the single point of ‘cuisine’ is the inspiration behind the name.",1 Star,"Air conditioning,Car park,Counter dining,Interesting wine list",0,34.793027,"Osaka, Japan",135.476328,Point,+81661528989,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/point,http://point-accueillir.com/,2024-05-14 15:02:29.380431274+08:00
791,"6F, 1-2-22 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan",Japanese,"The lacquerware counter surrounds the owner-chef. Proudly displaying both foodstuffs and technique, he regales his guests with his feelings about the people and regions that produced his ingredients. In gratitude to his native Awajishima, he naturally sources his foods from there. Onions shipped straight from the farm are used in savoury egg custard. Wagyu from cattle raised by a friend is grilled over charcoal. The meal concludes with takikomi-gohan and curry of dashi soup stock and spiny lobster.",1 Star,"Air conditioning,Counter dining",0,34.69739,"Osaka, Japan",135.497797,Ono,+81663418171,¥¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/ono,,2024-05-14 15:02:29.409934015+08:00
792,"2-4-12 Fushimimachi, Chuo-ku, Osaka, 541-0044, Japan",Japanese,"Owner-chef Kazuki Kakoiyama carries the spirit of the tea-master on his culinary journey. In a space built using sukiya designs, he serves customers across a counter of iron-oxide. The attentively assembled bill of fare alludes to literature, traditions and annual events. Graceful hassun and freshly cooked rice in the chakaiseki style reinforce the tea-arbour mood. The sembajiru soup of fish bones and vegetable ends incorporates gratitude for the ingredients and this land.",1 Star,"Air conditioning,Counter dining",0,34.689294,"Osaka, Japan",135.504693,Fushimimachi Kakoiyama,+81662283007,¥¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/fushimimachi-kakoiyama,https://kakoiyama.jp/,2024-05-14 15:02:29.439007255+08:00
793,"8 Koyama Kitakamifusacho, Kita-ku, Kyoto, 603-8142, Japan",Japanese,"The desire to create, springing from curiosity, is what drives Tetsuya Shimoda. His repertoire goes beyond Japanese cuisine to include items like sashimi sandwiches made with white-fleshed and blueback fish, and beef tongue stew made with white miso. The restaurant name comes from the phrase ‘quiet, comfortable living, free of worldly cares’. In the evening, he offers à la carte dishes for maximum relaxation and enjoyment.",1 Star,"Air conditioning,Cash only - lunch,Counter dining",0,35.044835,"Kyoto, Japan",135.759172,Yuyu,+81754933373,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/yuyu,,2024-05-14 15:02:29.486226021+08:00
794,"371 Furushirocho, Nakagyo-ku, Kyoto, 604-0045, Japan",Japanese,"The chef’s menu boasts creativity and variations in tempo. Anticipating toasts with beer or champagne, fried foods are served early. Sashimi is accompanied with generous condiments, in the spirit of a salad. Fish is prepared simply – chargrilled or as sakamushi – to highlight the chef’s skill in selecting choice seafood.  As a proud Shiga Prefecture native, the chef stocks sake from that region and cooks rice grown by his uncle in Hira in clay pots from Shigaraki.",1 Star,"Air conditioning,Counter dining",0,35.012209,"Kyoto, Japan",135.753872,Nijojo Furuta,+81752548377,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/nijojo-furuta,,2024-05-14 15:02:29.515116362+08:00
795,"1-22-6 Kitahorie, Nishi-ku, Osaka, 550-0014, Japan",Japanese,"The name plate features calligraphy by Teiichi Yuki, the visionary who elevated the status of Japanese cuisine. An old bicycle, which the owner-chef once used to gather supplies, leans against a fence. Inside the house, built in the tea ceremony room style, the decor is simple and rustic. The owner, the restaurant’s second, inherited an orthodox kaiseki traditional meal style.  Appetiser platters, garnished with seasonal leaves, delight the eye. The cuisine follows the shifting seasons, creating a beautiful spectacle.",1 Star,"Air conditioning,Shoes must be removed",0,34.673655,"Osaka, Japan",135.494016,Ajikitcho Horieten,+81665431741,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/ajikitcho-horieten,https://ajikitcho.com/,2024-05-14 15:02:29.53521239+08:00
796,"570-123 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan",Sushi,"A small shop curtain hangs in an alleyway in Gion. Trained in Tokyo on the sushi techniques of old Edo, the owner-chef welcomes guests with the Edo greeting ‘Irasshaimashi!’ Scrupulously sourced toppings are formed with slightly salty red vinegar, orthodox through and through. White-fleshed fish are marinated in kombu, gizzard shad in vinegar. Other offerings include stewed clam and conger eel. To draw out the aromas of each topping, the menu progresses from light- to strong-flavoured items.",1 Star,"Air conditioning,Counter dining",0,35.003377,"Kyoto, Japan",135.774437,Sushi Matsumoto,+81755312031,¥¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/sushi-matsumoto,,2024-05-14 15:02:29.552390514+08:00
797,"570 Botambokocho, Kamigyo-ku, Kyoto, 602-8475, Japan","Tempura, Japanese","As the second owner of Tenjaku, Ryo Nishioka never forgets the spirit of his grandfather, who always made customers smile with his cuisine. The menu begins with an appetiser plate that reflects the mood of the season and proceeds to soup, decoratively arranged sashimi, and finally to tempura. The simple, familiar flavour of the tempura tofu, deep-fried and dressed in dipping sauce, warms the soul. The eve-catching hinoki cypress counter, made from a single plank, transforms the interior into a place of quiet dignity.",1 Star,"Air conditioning,Car park,Counter dining",0,35.031403,"Kyoto, Japan",135.741907,Tenjaku,,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/tenjaku,,2024-05-14 15:02:29.571881141+08:00
798,"31-1 Komatsubara Minamimachi, Kita-ku, Kyoto, 603-8342, Japan",Japanese,"At this kappo restaurant, you’ll be welcomed by the cheerful Watanabe family and put at ease by the exquisite dishes and heartfelt hospitality. The son heads the kitchen with skilful support from the father, and the mother serves the dishes. Sesame seeds and sea lettuce create harmony between the taste and fragrance of the tsukuri. The guji steamed with ume and kombu is a speciality that combines the umami of tilefish and the sourness of pickled ume.",1 Star,"Air conditioning,Counter dining",0,35.029301,"Kyoto, Japan",135.729573,Tozentei,+81754617866,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/tozentei,,2024-05-14 15:02:29.598026077+08:00
799,"246 Giommachi Kitagawa, Higashiyama-ku, Kyoto, 605-0073, Japan",Japanese,"A small shop curtain flutters along the Gion shopping street. Walk along the cobblestones sprinkled with water to a quiet location where you soon forget the noise of the high street. Seasonal ingredients and dining-ware weave together the beauty of Japanese cuisine. The menu of items connected to Japan’s festivals and ceremonies is part and parcel of Japanese culture. The sincerity behind everything from the appetiser to the tea puts the mind at ease, allowing diners to fully enjoy the flavours.",1 Star,"Air conditioning,Counter dining",0,35.003944,"Kyoto, Japan",135.773737,Oryori Mashita,+81755252160,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/oryori-mashita,http://kyoto-mashita.com/,2024-05-14 15:02:29.626196116+08:00
800,"4-5-25 Nishitemma, Kita-ku, Osaka, 530-0047, Japan",Japanese,"At a traditional Japanese restaurant, Akemi Nakamura discovered the elegance of traditional multi-course meals; at a kappo, she acquired a gift for adapting cuisine to the needs of the moment. She even devoted herself to flower arrangement to better understand the spirit of gracious service. This accumulation of experiences is encapsulated in her appetisers, beautiful presentations that highlight the flavours of each ingredient. Dishes of depth and complexity emerge one by one from the kitchen, garnished with flowers and leaves of the season.",1 Star,"Air conditioning,Counter dining",0,34.697033,"Osaka, Japan",135.505243,Nishitemma Nakamura,+81675068218,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/nishitemma-nakamura,,2024-05-14 15:02:29.654531656+08:00
801,"299 Kinoshitacho, Nakagyo-ku, Kyoto, 604-8104, Japan",French,"The theme of owner-chef Takayuki Nakatsuka is “aroma”. He opted for an open kitchen so that patrons catch the aromas of the food as it is being prepared. The speciality, ‘pascade’, is a thick crepe as baked in the Auvergne region of France; he uses citrus and herbs to draw out the lightness of the dish. He spares no attention to the sauces, the life and soul of French cooking. Culinary elements such as espuma, a savoury foam, and smoked dishes attest to his experience in Spain.",1 Star,"Air conditioning,Counter dining",0,35.009778,"Kyoto, Japan",135.763492,NAKATSUKA,+81752230015,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/nakatsuka,https://nakatsuka-kyoto.com/,2024-05-14 15:02:29.675967586+08:00
802,"422 Myohoimmaekawacho, Higashiyama-ku, Kyoto, 605-0932, Japan",Japanese,"The chef thrives on innovation, embracing the principle of shuhari, the three stages of mastery. First, master the basics of Japanese cuisine; next, be creative and break the mold; finally, set out on your own to blaze a new trail. Building on the popularity of meat dishe, he experiments with using beef tongue as a soup topping. Between courses, he serves smoked cheese paired with a highball. He displays his ingredients dramatically, explaining each with a passion that captivates his guests.",1 Star,"Air conditioning,Cash only - lunch,Counter dining",0,34.992065,"Kyoto, Japan",135.773901,Higashiyama Yoshihisa,+81757481216,¥¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/higashiyama-yoshihisa,,2024-05-14 15:02:29.708300331+08:00
803,"1-8-5 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan",Fugu / Pufferfish,"In a previous life, this was a sushi shop. The second-generation owner-chef, preparing food at the counter left over from earlier days, apprenticed at a wholesaler, then at a ryotei, before hanging out his shop curtain as a fugu (puffer fish) chef. Wild-caught tora fugu arrive from Shimonoseki. Fugu sashimi arranged in a floral pattern called botan-zukuri is arrayed on celadon plates, and chirinabe hotpots followed by zosui rice gruel are prepared by the book. Patiently aged homemade ponzu sauce, appetisers of fugu skin or jellied fugu, and stone-grilled fugu show off the chef’s individuality and spirit.",1 Star,"Air conditioning,Shoes must be removed",0,34.697385,"Osaka, Japan",135.500176,Yoshiko,+81663456696,¥¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/yoshiko,,2024-05-14 15:02:29.737801672+08:00
804,"2-1-24 Ueshio, Chuo-ku, Osaka, 542-0064, Japan",Japanese,"The care shown to guests by the couple who manage this kappo is heartwarming. The aroma and flavour of dashi soup stock are the focus of the fare, owing to the chef’s background in Kyoto cuisine. In the dashi of Osaka water and ma-kombu kelp, sweetness stands out. Salted and dried grey mullet roe is prepared at year’s end and served year-round, to be spread on iimushi, which is served between courses. Valuing simplicity, the chef creates impressions through combinations of ingredients.",1 Star,"Air conditioning,Counter dining",0,34.66929,"Osaka, Japan",135.517727,Teruya,+818056387455,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/teruya,https://www.teruya-osaka.jp/,2024-05-14 15:02:29.766213712+08:00
805,"1-9-21 Kyomachibori, Nishi-ku, Osaka, 550-0003, Japan",Japanese,"The Nishinos’ creed is to take the time and effort to get the food and service right. The couple makes pleasant conversation as they serve at the counter. At Taian the chef learned to cook in front of customers, kappo-style; at Ajikitcho, he learned how food is prepared at traditional Japanese restaurants. The meal ends with takikomi-gohan and white rice, for maximum satisfaction. The proprietress’ devotion to gracious service shines as she urges customers to ask for second helpings of rice on the house.",1 Star,"Air conditioning,Counter dining",0,34.687804,"Osaka, Japan",135.495663,Nishino,+81664790456,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/nishino,,2024-05-14 15:02:29.794438151+08:00
806,"5-7-3 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan",Italian,"Chef Suzuki puts his experience to work in his set menus of seasonal fish and shellfish. In addition to apprenticing as a chef, Suzuki once worked at a fishmonger’s shop, where participating in auctions at the market made him a discerning judge of quality. Charcoal-grilled offerings and acqua pazza bring out the natural flavours of the ingredients. For the main dishes, choose from steaks or stews of Omi beef from Suzuki’s native Shiga Prefecture.",1 Star,"Air conditioning,Counter dining",0,34.696578,"Osaka, Japan",135.488587,La Lucciola,+81664580199,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/la-lucciola,http://lucciola.net/,2024-05-14 15:02:29.831169002+08:00
807,"3-12-20 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan",French,"The sounds and aromas of cooking waft out to the tables from the open kitchen, whetting both anticipation and appetite. Chef prizes the fusion of French cuisine with Japanese ingredients. Cold hors d’oeuvres of seafood are dressed with cream of dried bonito flakes; straw-fired cooking techniques infuse meat dishes with a Japanese fragrance. His French culinary experiences are used to draw out a distinctive personality in Osaka.",1 Star,"Air conditioning,Interesting wine list",0,34.694117,"Osaka, Japan",135.48563,LIAISON,+81675088585,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/liaison,http://liaison-osaka.com/,2024-05-14 15:02:29.86531155+08:00
808,"371-4 Kiyomotocho, Higashiyama-ku, Kyoto, 605-0084, Japan",Japanese,"The novel concepts and free-spirited fun here could aptly be referred to as ‘Noguchi-style kappo’. Osaka nikusui (beef soup) is a speciality, prepared with kudzu sauce and seasoned with sansho to give it a Kyoto feel. After the standard five items, you can add others of your choice. Some, like dry-cured duck ham, curry and spring rolls, feature a Western or Chinese element as a key ‘secret ingredient’. This is a restaurant that connects (tsunagu) Kyoto cuisine’s past to its future.",1 Star,"Air conditioning,Counter dining",0,35.005349,"Kyoto, Japan",135.77446,Noguchi Tsunagu,+81755613003,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/noguchi-tsunagu,,2024-05-14 15:02:29.893279989+08:00
809,"2F, 1-6-5 Tanimachi, Chuo-ku, Osaka, 540-0012, Japan",French,"The owner-chef provides the fresh ingredients in season, the proprietress the seasonal decorations of flowers. Together the couple expresses the mood of Japan’s four beautiful seasons in their restaurant. The fare combines traditional cooking methods with vegetables from their home garden. Peaches from Wakayama, grown by the owner-chef’s father, are made into compote for a summer dessert. Organic wines complement the simple preparations and rich sauces.",1 Star,Air conditioning,0,34.688864,"Osaka, Japan",135.517088,IDÉAL bistro,+81663604315,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/ideal-bistro,http://idealfoodflower.com/,2024-05-14 15:02:29.92294343+08:00
810,"7-17-11 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan",Japanese,"Sumibi Kappo Ishii is run by the owner-chef of a yakitori restaurant called Torisho Ishii who also has experience in kaiseki cuisine. In both, charcoal flames play a leading role, so Ishii struck on the concept of sumibi kappo, a restaurant focused on charcoal-grilled dishes. Examples are beef and vegetables smoked over bincho charcoal. The dashi is drawn in front of the customer and rice is served in the earthenware pot it was cooked in, together with seasonal flavours.",1 Star,"Air conditioning,Counter dining",0,34.699749,"Osaka, Japan",135.484848,Sumibi Kappo Ishii,+81677084692,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/sumibi-kappo-ishii,,2024-05-14 15:02:29.95140327+08:00
811,"5F, The Ritz-Carlton, Osaka, 2-5-25 Umeda, Kita-ku, Osaka, 530-0001, Japan",French,"A dining room fit for a noble mansion, décor of stunning symmetry and graceful service by the waitstaff create a moment cocooned in splendour. Commanding the kitchen is Christophe Gibert, a native of Bretagne. Accustomed to life by the sea, Gibert makes extensive use of seaweed. His preparations, with their strong accent on sauces, convey his spirit of respect for classic cooking.",1 Star,"Air conditioning,Car park,Interesting wine list,Wheelchair access",0,34.698462,"Osaka, Japan",135.492663,La Baie,+81663437020,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/la-baie,https://labaie.ritzcarltonosaka.com/,2024-05-14 15:02:29.979286709+08:00
812,"570-160 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan",Japanese,"Enjoy the richly inventive menu and graceful service of the affable owner-chef, Motohide Nishimura. To free the flow of drinks and conversation, Nishimura serves hassun piled generously with shuko. The spring takiawase features icefish and edible wild plants bound with egg. The offering of sabazushi as an appetiser springs from his earnest desire to convey the soul of Kyoto’s culinary culture. In winter, kabura-senmaizuke is arranged to suggest snow, elegantly evoking a Yasaka snowfall.",1 Star,"Air conditioning,Counter dining",0,35.00274,"Kyoto, Japan",135.775807,Gion Nishimura,+81755252727,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-nishimura,https://www.gion-nishimura.com/,2024-05-14 15:02:30.006845147+08:00
813,"557 Oecho, Shimogyo-ku, Kyoto, 600-8402, Japan",Japanese,"Godan, for which the restaurant is named, refers to the second half of a tea ceremony: after a final cup of dark tea, the tea master and guests linger to chat over sake and snacks. This is the mood the owner-chef aims to recreate. Seasonal ingredients are used because they naturally accord with the body’s needs, which also shift with the seasons. Baked sesame tofu, made with generous amounts of kudzu vine, is a perennial favourite; corn is kneaded into it in summer and turnip in winter, imparting seasonal flavours.",1 Star,"Air conditioning,Counter dining,Notable sake list",0,34.997973,"Kyoto, Japan",135.760946,Godan Miyazawa,+81757086364,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/godan-miyazawa,https://jiki-miyazawa.com/,2024-05-14 15:02:30.048158305+08:00
814,"26 Kitashirakawa Kubotacho, Sakyo-ku, Kyoto, 606-8266, Japan",Japanese,"The owner-chef’s mild demeanour puts us at ease. Generous portions are an expression of thanks for coming all the way out to Kitashirakawa. He hails from Ōhara, so that’s where he sources his vegetables. He obtains his seafood in season from Awaji and focuses all his talents on its preparation. Pike conger, offered in early summer, is singed and served on a block of ice for a refreshing presentation. In late autumn the appetiser is a medley of items, celebrating an abundant harvest.",1 Star,"Air conditioning,Counter dining",0,35.02874,"Kyoto, Japan",135.79052,Nakazen,+81757087519,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/nakazen,,2024-05-14 15:02:30.117018101+08:00
815,"95 Sueyoshicho, Higashiyama-ku, Kyoto, 605-0085, Japan",Japanese,"Inside is a hinoki counter worn smooth over the years, and cooks in white uniforms and high geta, making for a genuine Showa atmosphere. Second-generation owner-chef Kanji Kubota serves Kyoto dishes. The hassun have to be tried, not least because the restaurant is named after them, and they are prepared with a craftsmanship going back years. The menu items are set out on Kyoyaki serving dishes and, in keeping with the traditions of Kyoto cuisine, no meat dishes are served.",1 Star,"Air conditioning,Counter dining",0,35.004865,"Kyoto, Japan",135.773774,Kappo Hassun,+81755613984,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kappo-hassun,,2024-05-14 15:02:30.143643538+08:00
816,"2-7-14 Uchikyuhojimachi, Chuo-ku, Osaka, 540-0013, Japan",Sushi,"Treasuring and refining classic techniques is owner-chef Yoshitaka Ishibuchi’s creed. While drawing on the techniques of edomae, he has a trick or two of his own. Tiger prawns filleted in the ‘double-door’ style and firefly squid pounded before being shaped are unique offerings. Involved with the rice from before its harvest, he insists on rice from Shiga Prefecture grown specially for him. The ‘Sanshin’ in the name refers to a Zen term that expresses the proper attitudes of a chef.",1 Star,"Air conditioning,Counter dining",0,34.678144,"Osaka, Japan",135.518281,Sushi Sanshin,+81667670677,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/sushi-sanshin,,2024-05-14 15:02:30.166915471+08:00
817,"204 Seiryucho, Kamigyo-ku, Kyoto, 602-0822, Japan",Japanese,"In hope of conveying the feeling of Japanese culture through cuisine, Kokyu reflects scenes of ceremonies throughout the year in its culinary offerings. Appetisers in early spring are garnished with flowers, colourfully expressing the awakening breath of nature. In autumn, appetisers are arranged with taro, chestnuts and soybeans, in the traditional way to pray for a bumper harvest during the harvest moon. Spring water from a well in the restaurant's inner garden is used for dashi soup stock and thin tea. Attentive service warms the body and soul.",1 Star,"Air conditioning,Cash only,Counter dining",0,35.031138,"Kyoto, Japan",135.769534,Kokyu,+81757464375,¥¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kokyu,https://www.kokyu-kyoto.com/,2024-05-14 15:02:30.184473495+08:00
818,"3-8-25 Ueshio, Tennoji-ku, Osaka, 543-0002, Japan",Sushi,"Owner-chef Nishimura holds the skills of edomae sushi chefs in high esteem. Having apprenticed at a sushi restaurant founded in the Meiji era, he is well versed in the old-school ways of working. Good examples include the simmered stuffed squid and the whitefish steamed on a cherry leaf. The sushi rice is seasoned only with akazu. In another traditional touch, the presentation begins with white-fleshed fish and ends with kanpyo-maki.",1 Star,"Air conditioning,Counter dining",0,34.666267,"Osaka, Japan",135.516768,Sushi Yuden,+81667968883,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/sushi-yuden,https://www.sushi-yuuden.net/,2024-05-14 15:02:30.201175718+08:00
819,"1-5-7 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan",Sushi,"Twice every evening, the chef and his wife present ‘Murakami theatre’, a comedy act. This gregarious couple are the star attraction at their restaurant. The husband is a sushi craftsman, gathering fish from throughout Japan with a keen eye for quality. The soy sauce and red vinegar from sake lees are sourced from his hometown, as human connections are important to him. Working with focused passion, he starts the nigiri with marinated tuna. The repartee between husband and wife makes for a lively and friendly atmosphere. There’s no script for this performance, which soon has patrons grinning.",1 Star,"Air conditioning,Counter dining",0,34.697803,"Osaka, Japan",135.497285,Sushi Murakami Jiro,+81663413988,¥¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/sushi-murakami-jiro,,2024-05-14 15:02:30.218558443+08:00
820,"4-12-27 Nishitemma, Kita-ku, Osaka, 530-0047, Japan",Japanese,"Toru Kitagawa is a reassuring presence behind the counter as he supervises his young crew. He dashes between counter and grill, sometimes overseeing, sometimes participating in food preparation, as occasion demands. The menu reflects a sensibility incubated in the kitchens of Kyoto and Osaka. For dashi soup stock with the taste of luxury, he uses Rishiri kombu kelp. Grilled items and stews are seasoned with miso and soy sauce to define their flavour profiles. Kitagawa brings the joy of dining to every table.",1 Star,"Air conditioning,Cash only - lunch,Counter dining",0,34.6971652,"Osaka, Japan",135.5029123,Oimatsu Kitagawa,+818040155050,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/oimatsu-kitagawa,https://www.oimatsu-kitagawa.com/,2024-05-14 15:02:30.235782567+08:00
821,"3F, 1-4-26 Dojima, Kita-ku, Osaka, 530-0003, Japan",Yakitori,"Kyohei Obana pours his soul into each complete yakitori, grilling only chicken raised by like-minded producers in Tanba-Sasayama. He presents the first skewer of thigh meat by hand. Hearts are cut in half and shared between two guests. Pieces too small to skewer are served as gyoza dumplings. The dashi from bones finds its way into zosui and oyakodon (a bowl of rice topped with chicken and eggs). Obana does his best to use every part of the precious lives his meat has lost.",1 Star,"Air conditioning,Counter dining",0,34.696189,"Osaka, Japan",135.498063,Yakitori Torisen,+81663425565,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/yakitori-torisen,,2024-05-14 15:02:30.252882491+08:00
822,"239 Kamihakusancho, Nakagyo-ku, Kyoto, 604-0943, Japan",Italian,"A modern interior in blue keynotes reflects the spirits of the chef, pastry chef and sommelier. The emphasis here is on conveying a Japanese essence. Bamboo shoots and water shield are used; white miso and nama-yuba express Kyoto style. The secret ingredient in bagna càuda is konowata. DODICI is truly a fusion of Italian gastronomic experience and Japanese sensibility. True to the restaurant’s name, which means ‘twelve’ in Italian, the set menu changes every month.",1 Star,Air conditioning,0,35.011866,"Kyoto, Japan",135.765726,DODICI,+81752211238,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/dodici,https://dodici-kyoto.jp/,2024-05-14 15:02:30.273600319+08:00
823,"422-1 Tanakacho, Kamigyo-ku, Kyoto, 602-8163, Japan",French,"When he returned home to Japan, the chef was entrusted by legendary Parisian chef and restaurateur Alain Passard with carrying the torch of French cuisine for the next generation. As if to signal his determination to complete the mission, he showcases his techniques in an open kitchen, explaining what he is doing while sometimes adding stories. Egg cuisine is an homage to Passard. The name serves notice that the restaurant is to be his legacy, as does his keen-eyed supervision of his kitchen.",1 Star,"Air conditioning,Counter dining",0,35.020156,"Kyoto, Japan",135.742944,La Biographie···,+81758236005,¥¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/la-biographie,https://la-biographie.info/,2024-05-14 15:02:30.294242048+08:00
824,"1-5-1 Dojima, Kita-ku, Osaka, 530-0003, Japan",Yakitori,"Hideto Takeda is so enthusiastic about Hinai chicken that he travels back and forth to Akita. The chicken’s charm is in its smooth texture and light fat. Breast meat comes with soy sauce and wasabi, and chicken meatballs are placed on rough-hewn spicebush skewers and grilled. But it goes beyond just yakitori, with pâté, dry-cured ham, soup and numerous other accompaniments. His respect for the producers is evident in the set menu, which speaks of his fascination with chicken.",1 Star,"Air conditioning,Counter dining",0,34.695938,"Osaka, Japan",135.49702,Yakitori Ichimatsu,+81663460112,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/yakitori-ichimatsu,,2024-05-14 15:02:30.322470488+08:00
825,"113-1 Yadacho, Shimogyo-ku, Kyoto, 600-8442, Japan",Japanese,"Owner-chef Shosaku Karatsu was deeply impressed by Kyoto foodstuffs and the elegance of Kyo-ryori. Whenever he visits Miyama, he is accompanied by experts on gathering edible wild plants or fishing for ayu, collecting delicacies along the way. Kyo-ryori, a culinary discipline that emerged over centuries of history, is deeply connected to shojin ryori. Karatsu’s use of sesame in his tsukuri and grilled foods is an idea borrowed from Shojin ryori.",1 Star,"Air conditioning,Counter dining",0,35.002416,"Kyoto, Japan",135.755563,Ayanokoji Karatsu,+81753652227,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/ayanokoji-karatsu,http://karatu.jp/,2024-05-14 15:02:30.351416428+08:00
826,"1-1 Izumoji Matsunoshitacho, Kita-ku, Kyoto, 603-8133, Japan",Japanese,"‘Doppo’, meaning ‘unique’, references a tract by Rosanjin Kitaoji. Masato Miyazawa was deeply impressed by the legendary epicure’s pursuit of beauty in all its manifestations. Seasonal furnishings in ceremonial spaces, a lovingly tended garden and antique dinnerware speak of Miyazawa’s devotion to Japanese culture. The cuisine is inventive and often playful. Hand-rolled soba sushi and decorative sashimi of tuna paired with unfiltered sake are signs of a free-ranging imagination.",1 Star,"Air conditioning,Counter dining",0,35.042915,"Kyoto, Japan",135.762222,Doppo,+81754067588,¥¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/doppo,,2024-05-14 15:02:30.38153257+08:00
827,"245-2 Nakanocho, Higashiyama-ku, Kyoto, 605-0082, Japan",Japanese,"Mizuno is ‘a shop with good food’ but also a restaurant that never forgets the classics. Yuan’yaki, a grilled fish dish dreamed up by a tea ceremony master includes ginger and onions as ‘secret ingredients’. Partway through the meal, diners are shown the luxury ingredients they’ll soon be enjoying. Bamboo shoots in spring, sweetfish in summer, spiny lobster in autumn, crab in winter are all beautifully prepared in front of the customers. Eel and wagyu, char-grilled, is served with rice salt-and-kombu kelp butter is a clever twist and an excellent accompaniment for the rice.",1 Star,"Air conditioning,Counter dining",0,35.006275,"Kyoto, Japan",135.775651,Mizuno,+81757465352,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/mizuno,,2024-05-14 15:02:30.413267714+08:00
828,"1-4-21 Nakazaki, Kita-ku, Osaka, 530-0016, Japan",Chinese,"Owner-chef Akihito Shintani’s ‘Kamigata Chinese’ is a fusion of Chinese and Kansai (also known as Kamigata) gastronomic cultures. Traditional cuisine is cross-fertilised with Japanese ingredients such as kombu dashi, light soy sauce and white miso. His sea-cucumber dish is a good example. Suguki turnip pickles from Kyoto are used in a hot-and-sour sauce, creating a Hunan dish with unique flavours. Osaka vegetables and regional ingredients are incorporated to create a new Chinese cuisine.",1 Star,"Air conditioning,Counter dining",0,34.706412,"Osaka, Japan",135.505988,Kamigatachuka SHINTANI,+81674106334,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/kamigatachuka-shintani,https://www.kamigata-shintani.com/,2024-05-14 15:02:30.447226662+08:00
829,"626-14 Kamitenjincho, Kamigyo-ku, Kyoto, 602-0082, Japan",Japanese,"The ingredients have to be seen to be believed. The owner-chef, Yoshikatsu Imai, personally goes to fetch the water used for cooking. Attentive service to his customers, he says, is one of his joys of life. He also spends great time and effort on his menu. For example, the ma-kombu is drawn over a period of days, for a wonderfully rich umami. The natural flavours of the fish and vegetable dishes served in small vessels go beautifully with the dashi, forming a complete whole.",1 Star,"Air conditioning,Cash only",0,35.036441,"Kyoto, Japan",135.751001,Nishijin Fujiyoshi,+81754325765,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/nishijin-fujiyoshi,,2024-05-14 15:02:30.476112202+08:00
830,"2F, 36-3 Okazaki Enshojicho, Sakyo-ku, Kyoto, 606-8344, Japan",Chinese,"Chef Shizuo Miyamoto’s passion for cooking comes across in his lively manner behind the counter. He creates original Chinese dishes using ingredients that lend their colour to the current season in Kyoto. Prime examples include hamo stir-fried in black bean sauce, shogoin kabura cooked in top-grade soup stock and ‘Sammi Harumaki’ spring rolls. Combining the old and new, he is in continual pursuit of knowledge, even putting together dishes based on what he sees in old writings.",1 Star,"Air conditioning,Counter dining",0,35.011709,"Kyoto, Japan",135.780681,Kyo Seika,+81757528521,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kyo-seika,http://kyoseika.com/,2024-05-14 15:02:30.505740843+08:00
831,"570-127 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan",Japanese,"This kappo in Gion is redolent with the atmosphere of Kyoto. Its insistence on seafood from the Goto Islands is due to owner-chef Takanori Kajihara’s roots as a Nagasaki Prefecture native. He never fails to serve Goto udon and to boast of its origins. Kudzu is used in the famous dashimaki tamago to hold as much of the katsuo dashi as possible. The gracious service of the proprietress, who has given her all for many years in the geisha district, is a pleasant addition.",1 Star,"Air conditioning,Cash only - lunch,Counter dining",0,35.002705,"Kyoto, Japan",135.775145,Gion Kajisho,+81755258211,¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-kajisho,,2024-05-14 15:02:30.537953888+08:00
832,"4-8-3 Nishitemma, Kita-ku, Osaka, 530-0047, Japan",Japanese,Masamitsu Hisano presents a menu showcasing the elegance of Japanese cuisine. The meal begins with an appetiser that expresses the season and comes with a strip of paper imprinted with a seasonal phrase and a leaf he picked himself in the field. Simply prepared chargrilled items and nabe ryori give off seasonal fragrances. At the end comes rice cooked in an earthenware pot and served in a portion resembling the kanji for ‘one’. There’s a real sense of ease dining here.,1 Star,"Air conditioning,Counter dining",0,34.697005,"Osaka, Japan",135.504137,Oimatsu Hisano,+81663146202,¥¥¥,https://guide.michelin.com/en/osaka-region/osaka/restaurant/oimatsu-hisano,https://www.oimatsuhisano.com/,2024-05-14 15:02:30.571729235+08:00
833,"31-1 Omotecho, Kamigyo-ku, Kyoto, 602-0825, Japan",Sushi,"Rice is a symbol of Japanese food and seafood the bounty of a country surrounded by the sea. ‘Sushi, which combines these two ingredients, is the appeal of Japanese culture’, says the owner-chef. Thus he serves both sushi that evolved in the Kanto and Kansai regions. Rice seasoned with both salt and rice vinegar paired with carefully prepared toppings are formed into Edo-style sushi, while vinegared rice prepared with dashi is paired with Kyoto items, like steamed sushi and mackerel bozushi.",1 Star,"Air conditioning,Counter dining",0,35.029804,"Kyoto, Japan",135.767968,Sushi Hayashi,+81757463020,¥¥¥¥,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/sushi-hayashi,https://foodplace.jp/sushi-hayashi/,2024-05-14 15:02:30.607330485+08:00
834,"211 Republic Street, Valletta, VLT 1118, Malta",Modern Cuisine,"What was once the home of ‘Xmun Borg & Sons Bakery & Confectionery’ is now an equally appealing restaurant; take a seat on the ground floor for a quiet meal or, for a livelier ambience, head downstairs, past the kitchen, to the stylish, stone-walled cellar. The restaurant’s moniker comes from the nickname of owner-chef Jonathan Brincat – whose culinary approach sees him bringing a refined, modern feel to traditional Maltese and Mediterranean cuisine. The attentive team are happy to make recommendations from the concise menu, which showcases quality seasonal ingredients in visually appealing, well-balanced dishes, cooked with a measured approach and an eye for detail. Guests can choose between a seven-course tasting menu and an à la carte from which four different courses must be chosen. The sustainable approach here is showcased by a focus on the wellbeing of staff through access to local therapists, supporting local producers and an extensive selection of drinks and cocktails from sustainable ingredients.",1 Star,Air conditioning,0,35.9005092,"Valletta, Malta",14.5160236,Noni,+35621221441,€€€€,https://guide.michelin.com/en/malta-south-eastern-region/valletta/restaurant/noni,https://noni.com.mt/,2024-05-14 15:02:30.635709025+08:00
835,"Council Square, Mdina, MDN 1050, Malta",Modern Cuisine,"The luxurious Xara Palace Hotel is set in a 16C building in the heart of the beautiful walled city of Mdina where, on the top floor, you’ll find this intimate, elegantly dressed restaurant featuring impressive artwork from around the island. If you’re here in the summer, a table on the terrace is a must, thanks to the stunning views extending across the east of the island to the coast. The cooking is technically adept and the combinations are well-judged, with menus showcasing the best of the island’s produce in sophisticated, classically based Mediterranean dishes – Scottona beef fillet is a speciality. Herbs and vegetables are sourced from the restaurant’s own garden which is cultivated sustainably in accordance with the principles of regenerative agriculture. The impressive wine list offers a broad choice with some great quality vintages – it’s worth asking the sommelier for recommendations from their selection of local wines. Despite the hotel’s sumptuous style, service remains friendly and not overly formal.",1 Star,"Air conditioning,Great view,Interesting wine list,Terrace",0,35.8851399,"Mdina, Malta",14.4046065,De Mondion,+35621450560,€€€€,https://guide.michelin.com/en/malta-northern-region/mdina/restaurant/de-mondion,https://demondion.xaracollection.com/,2024-05-14 15:02:30.664828465+08:00
836,"De Paule Avenue, San Anton, Balzan, BZN 9023, Malta","Creative, Contemporary","Occupying an intimate small dining room on the first floor of the elegant Corinthia Palace Hotel, this restaurant is the fiefdom of chef Tyrone Mizzi who offers two tasting menus (“The villages journey” and “Plant Based”), as well as an à la carte priced according to the number of dishes ordered. The cuisine is inspired by local culture (not just gastronomic), taking guests on an extended journey through the island’s different villages with a note relating to the relevant village accompanying each dish. Despite having its roots firmly based in local tradition, the cuisine looks resolutely to the future.",1 Star,"Air conditioning,Car park,Restaurant offering vegetarian menus,Terrace",0,35.8944725,"Balzan, Malta",14.4491412,Bahia,+35699991270,€€€,https://guide.michelin.com/en/malta-central-region/balzan/restaurant/bahia,https://www.bahia.com.mt/,2024-05-14 15:02:30.696226409+08:00
837,"167 Merchants Street, Valletta, VLT 1174, Malta",Modern Cuisine,"Enter the Rosselli Hotel and descend via the lift to this elegant cellar restaurant, where you walk past the kitchen before entering into a dining room with a vaulted stone ceiling and dark, moody décor. Under Grain is inspired by Merchant Street’s former tailor shops and evidence of this theme is all around, from the sewing pattern menu to the clothing displays – and even a pin-cushion bill-holder.As a tailor would create something exquisite from cloth, the chef here does the same with fine ingredients, skilfully applying his talent to produce a beautiful end product. Expertly cooked Mediterranean dishes burst with bold, gloriously harmonious flavours and, while their base may be classic, the overtones are modern. Professional, personable service and a relaxed atmosphere add to the experience. The wine list is well-chosen and contains plenty of gems from the world, especially from Italy and France.",1 Star,Air conditioning,0,35.8989233,"Valletta, Malta",14.5154686,Under Grain,+35622354168,€€€,https://guide.michelin.com/en/malta-south-eastern-region/valletta/restaurant/under-grain,https://grain.mt/,2024-05-14 15:02:30.726761352+08:00
838,"17 Tigne Street, Sliema, SLM 3172, Malta","Mediterranean Cuisine, Contemporary","This small restaurant arranged over two floors on one of Sliema’s quiet side streets is one of Malta’s culinary hotspots! Here, new chef Kurt Micallef (previously at Noni restaurant in La Valletta) serves modern cuisine full of flavour and based on classic recipes. His delicious fusion dishes combine Mediterranean and Asian influences and include options such as fresh fish escabeche with dashi, leek and smoked pike roe, and mushroom and white miso chawanmushi with a potato and tarragon emulsion and vin jaune. The efficient service also extends to the excellent wine recommendations from an impressive wine list featuring over 700 different labels, with wines such as Sassicaia and Gaja available by the glass.",1 Star,"Air conditioning,Interesting wine list",0,35.9099793,"Sliema, Malta",14.5069007,Fernandõ Gastrotheque,+35679222023,€€€,https://guide.michelin.com/en/malta-northern-region/sliema/restaurant/fernando-gastrotheque,https://www.fernando.com.mt/,2024-05-14 15:02:30.764384404+08:00
839,"The Vila, Main Street, Balluta Bay, St Julian's, STJ 1017, Malta","Creative, Contemporary","Overlooking Balluta bay, Rosamì is a beautiful Maltese-style villa that is home to a classic, elegant and decidedly romantic restaurant. Here, chef Cliff Borg and his team offer four menus of different lengths (Stem, Petal, Bulb and Leaf) featuring modern dishes with an international flavour, such as Octopus XO, Aubergine (cooked with miso and full of delicious umami flavours) and mussel sauce, and Lamb Rump, Endive, Mole served with mini tacos. The wine list includes labels from around the world as well as local wines, all explained and skilfully paired by sommelier Brandon Kriel.",1 Star,"Air conditioning,Interesting wine list,Wheelchair access",0,35.9143291,"St Julian's, Malta",14.493543,Rosamì,+35679800823,€€€,https://guide.michelin.com/en/malta-central-region/st-julian-s/restaurant/rosami,https://rosami.xaracollection.com/,2024-05-14 15:02:30.795586247+08:00
840,"Edlmairstraße 1, Deggendorf, 94469, Germany",Modern Cuisine,"The location is a draw in itself! Named after its address in Edlmairstraße 1, edl.eins is housed on the ninth floor of the Karl Turm high-rise office building. The interior is modern and elegant, with decorative touches such as striking lampshades suspended from an industrial-style ceiling and floor-to-ceiling windows that afford a sensational view of the historical old town and beyond. The integrated bar (in the entrance area) is the ideal place for an aperitif. For dinner, a five- to eight-course set menu with a choice of options is proposed. With combinations such as venison, mushroom, rowanberry and woodruff, the dishes are modern, punchy and meticulously prepared. Wine pairings are available, along with a well-curated wine list and an exciting range of cocktails.",1 Star,"Air conditioning,Car park,Wheelchair access",0,48.831168,"Deggendorf, Germany",12.9575939,edl.eins fine dining,+4999134477201,€€€€,https://guide.michelin.com/en/bayern/deggendorf_1282003/restaurant/edl-eins-fine-dining,https://www.edleins.de/,2024-05-14 15:02:30.829345595+08:00
841,"Basler Straße 20, Grenzach-Wyhlen, 79639, Germany","Creative, Modern Cuisine","This fine dining restaurant is as chic as the designer hotel of the same name. Whether in the conservatory or the lounge area, the modern, minimalist decor feels both cosy and stylish. In the kitchen, young chef-patron Nicolai Peter Wiedmer demonstrates his mastery of classic cookery as well as his creative flair – he also likes to incorporate Asian flavours. In the evening, the set menu (""Lieblings Momente"") can also be served in a vegan version. At lunchtime, two smaller tasting menus (one vegan) are served, as well as the business lunch. The fabulous wine list comprises around 450 labels, with recommendations to pair with the set menu. In summer, head out to the lovely terrace.",1 Star,"Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace",0,47.5532458,"Grenzach-Wyhlen, Germany",7.658225,Eckert,+49762491720,€€€,https://guide.michelin.com/en/baden-wurttemberg/grenzach-wyhlen/restaurant/eckert,https://www.eckert-grenzach.de/e/de.html,2024-05-14 15:02:30.856220432+08:00
842,"Ernst-Heckel-Straße 4, Sankt Ingbert, 66386, Germany","Creative, Seasonal Cuisine","Located in an industrial estate, this restaurant lays on a reasonably priced buffet at lunchtime on weekdays, hence its name (""midi"" is French for ""midday""). In the evenings, talented chef Peter Wirbel takes charge, bringing along a wealth of expertise gained at top-flight establishments in the region. He produces delicately balanced dishes brimming with flavour, using locally sourced ingredients whenever possible. An eight-course set menu of amuse-bouches dedicated to the Bliesgau region is served on Tuesdays, and they showcase their ""Plats Signatures"" in a four-course set menu on Wednesdays. On Fridays and Saturdays, there is the ""Midi"" menu comprising up to six courses, and the three-course set menu ""Rund um die Biosphäre"". On Sunday lunchtimes you can order à la carte. The waitstaff are very friendly and well trained - the chef is also on hand to elucidate his culinary concept. Tip: tasty treats to take home are on sale at the Biosphärenmarkt.",1 Star,Air conditioning,0,49.2746882,"Sankt Ingbert, Germany",7.1556823,midi,+4968949299423,€€€,https://guide.michelin.com/en/saarland/sankt-ingbert/restaurant/midi,https://www.midi-restaurant.de,2024-05-14 15:02:30.885380873+08:00
843,"Rheinstraße 1, Ettlingen, 76275, Germany","Classic Cuisine, International","Hotel Erbprinz is definitely something of an institution in the Karlsruhe area – and not only for the many conference participants who stay here. This is a foodies' hotspot that prides itself on its stylish interior and excellent cuisine – the domain of Ralph Knebel. The Regensburg-born chef and his team prepare classic fare, drawing on international influences. Select produce is used to create flavoursome creations, which take their cue from the seasons. Incidentally, Ralph Knebel's wife, Jasmina, is also on board producing fabulous desserts in her role as head pastry chef. In summer, the flower-filled terrace is especially delightful and a great spot in which to relax and enjoy a meal on a warm day.",1 Star,"Air conditioning,Car park,Terrace",0,48.941273,"Ettlingen, Germany",8.4045683,Erbprinz,+4972433220,€€€€,https://guide.michelin.com/en/baden-wurttemberg/ettlingen/restaurant/erbprinz,https://www.erbprinz.de/de,2024-05-14 15:02:30.91209291+08:00
844,"Weserstraße 4, Frankfurt on the Main, 60329, Germany","Modern Cuisine, Creative","You'll need to ring the bell to gain access to this restaurant in the lively and bustling Bahnhofsviertel. The interior is exceedingly chic: in the large, bright, high-ceilinged space done out in a minimalist, urban style, decorative works of art add interest. From almost anywhere in the room you can watch the chefs in the open kitchen as they go about their work, conjuring up a set menu comprising four or six modern and creative courses out of choice ingredients. The beautifully marinated, firm-fleshed ikejime salmon trout, which is served with fresh buttermilk stock, marinated radish and lightly smoked trout caviar, is full of flavour and really packs a punch. Jochim Busch, head chef at Gustav (this is its sister restaurant), and sous-chef Daniel Pletsch are at the helm here. The waitstaff are friendly, professional and well organised – the chefs also help serve and explain the dishes. The wine recommendations are spot-on – there are also interesting wine pairings to go with the set menu. Tip: Be sure to stop off for an aperitif or digestif in the charming garden to the rear of the building.",1 Star,Interesting wine list,0,50.1077083,"Frankfurt on the Main, Germany",8.6706931,Weinsinn,+496956998080,€€€€,https://guide.michelin.com/en/hessen/frankfurt-am-main/restaurant/weinsinn,https://www.weinsinn.de/,2024-05-14 15:02:30.942051052+08:00
845,"Rotteckring 16, Freiburg im Breisgau, 79098, Germany","Classic French, Mediterranean Cuisine","One of the great classics of South Baden gastronomy is located in the internationally renowned Colombi Hotel and, in Henrik Weiser and Sven Usinger, boasts two chefs with experience of Michelin-starred kitchens. French classics are showcased here, prepared with feeling and finesse, and excellent ingredients. In addition, there is the elegant yet inviting atmosphere of the Zirbelstube with its beautiful wood panelling (which inspired its name). Sit back and relax in the comfortable Falkenstube, which oozes traditional charm. The wine list is excellent!",1 Star,"Air conditioning,Restaurant offering vegetarian menus,Wheelchair access",0,47.9971187,"Freiburg im Breisgau, Germany",7.8475694,Colombi Restaurant Zirbelstube,+4976121060,€€€€,https://guide.michelin.com/en/baden-wurttemberg/freiburg-im-breisgau/restaurant/colombi-restaurant,https://www.colombi.de/,2024-05-14 15:02:30.971314993+08:00
846,"Marktplatz 2, Frankenberg, 35066, Germany","Creative, Modern Cuisine","The three lovingly restored historical houses in the middle of the charming old town are really something to behold. Here, the tasteful Hotel Sonne has various catering options, including this restaurant. The fine dining restaurant in the basement of the centuries-old Stadtweinhaus is chic, modern and pleasantly laid back. (If you are not coming from the hotel, you get to the restaurant via Untermarkt.) In the open kitchen, Erik Arnecke oversees the preparation of a creative five-course set menu. Dishes such as North Sea plaice with Irish rock oyster, bacon emulsion and watercress cream are brimming with harmoniously combined flavours. Upgrades include Japanese Wagyu beef and an international selection of cheeses. There is a good choice of wines. Tip for fine dining novices: come on a Sunday afternoon for the three-course set menu. In case you were wondering, Philipp Soldan is the sculptor, whose carved wooden figures adorn the town hall.",1 Star,"Air conditioning,Car park,Wheelchair access",0,51.0592063,"Frankenberg, Germany",8.8016187,Philipp Soldan,+4964517500,€€€€,https://guide.michelin.com/en/hessen/frankenberg/restaurant/philipp-soldan,https://sonne-frankenberg.de/,2024-05-14 15:02:30.998937431+08:00
847,"Marc-Chagall-Straße 108, Düsseldorf, 40477, Germany",French,"Located near Maurice Ravel Park, this is a minimalist-style restaurant with a touch of elegance. It is run by chef-patron Dany Cerf, who hails from French-speaking Switzerland and previously cooked up a storm under Jean-Claude Bourgueil and at renowned establishments such as the Baur au Lac in Zurich. He and partner Nicole Bänder opened Le Flair in 2014. Here he bowls diners over with his ""Menu du Moment"", which showcases his modern, pleasantly pared-down and well-thought-out dishes, for example: Hamachi tartare, lemon, harissa. You can choose to have four or five courses, with an optional cheese course. As well as wine, there are non-alcoholic beverage accompaniments available. Head straight for the fabulous terrace in summer.",1 Star,"Terrace,Wheelchair access",0,51.2393543,"Düsseldorf, Germany",6.7943034,Le Flair,+4921151455688,€€€€,https://guide.michelin.com/en/nordrhein-westfalen/dusseldorf/restaurant/le-flair,https://restaurant-leflair.de/,2024-05-14 15:02:31.029156973+08:00
848,"Augustusplatz 8, Leipzig, 04109, Germany","Creative, Modern French","It isn't only concerts that attract visitors to the Neue Gewandhaus – Stadtpfeiffer is also in demand for its cuisine. Detlef and Petra Schlegel have been enriching Leipzig's gastronomic scene with passion and commitment since 2001. They keep up with the times, showcasing their contemporary take on classic French cuisine in two set menus (one of which is vegetarian). The ""Hirsch, Senf, Traube"" (venison, mustard, grape), for instance, is pleasingly readable, unfussy, and has its own distinctive style. The quality of the produce is second to none; often regional and seasonal, it includes some ingredients from their own herb garden. In a timelessly elegant space, Petra Schlegel heads up the discreet, friendly and professional front-of-house team – the chefs also serve and present the dishes. The name refers to the 18C Leipziger Stadtpfeifer, forerunners of the Gewandhaus Orchestra.",1 Star,"Air conditioning,Restaurant offering vegetarian menus",0,51.3381371,"Leipzig, Germany",12.380167,Stadtpfeiffer,+493412178920,€€€€,https://guide.michelin.com/en/sachsen/leipzig/restaurant/stadtpfeiffer,https://www.stadtpfeiffer.de/,2024-05-14 15:02:31.057225712+08:00
849,"Potsdamer Straße 58, Berlin, 10785, Germany",Creative,"Stepping out of the lift on the eighth floor of the Loeser & Wolff building, you will immediately be impressed by the sensational view over Potsdamer Platz and the city. Set up in the rooms of the former 40 Seconds Club, this spacious restaurant is really stylish and boasts a bar. You can watch the chefs at work in the open kitchen from the seats at the counter. Chef Jonas Zörner's team conjures up modern, creative cuisine with a focus on quality produce and original ideas. Their set menu changes with the seasons. There is also an impressive wine list featuring small organic producers. Alternatively, you could opt for the house-made kombucha. Fantastic service.",1 Star,"Air conditioning,Great view,Interesting wine list,Restaurant offering vegetarian menus,Terrace",0,52.5055114,"Berlin, Germany",13.3676288,GOLVET,+493089064222,€€€€,https://guide.michelin.com/en/berlin-region/berlin/restaurant/golvet,https://www.golvet.de/,2024-05-14 15:02:31.090572259+08:00
850,"Torstraße 167, Berlin, 10115, Germany","Creative, Seasonal Cuisine","So you wouldn't expect MICHELIN-starred cuisine in this casual and low-key restaurant done out in a ""shabby-chic"" style? Admittedly, the small dining space – formerly a kebab shop – appears a little rough around the edges: the decor is rather sombre and plain, the bare tables are positioned close together. In the open kitchen, Andreas Saul displays exceptional passion, precision, originality and creativity. He has some really innovative ways of working with produce from the region. A shining example is his ""Charcuterie von der Karotte"", for which carrot is coated with a fine mould, as you would usually find on salami. Fermentation, smoking, and purees are also frequently involved, and you'll even find Far Eastern specialities such as kimchi. The set menu is meticulously crafted down to the smallest detail and is brimming with unique flavours. High-end dining paired with a pleasingly down-to-earth atmosphere.",1 Star,"Interesting wine list,Restaurant offering vegetarian menus,Terrace",1,52.5290651,"Berlin, Germany",13.3953009,Bandol sur mer,+493067302051,€€€€,https://guide.michelin.com/en/berlin-region/berlin/restaurant/bandol-sur-mer,https://www.bandolsurmer.de/,2024-05-14 15:02:31.129271413+08:00
851,"Kyffhäuser Straße 53, Cologne, 50674, Germany","Modern Cuisine, International","Everything is just right in this small fine dining restaurant in the student quarter of Kwartier Latäng, from the service to the ambience to the cuisine. Not only has it been given a tasteful, modern facelift, but the chef is also a new addition. Since August 2021, Leon Hofmockel has been bringing his own fresh ideas to the table. With consummate skill, he conjures up subtle contrasts, plays with acidity and textures and creates a beautiful balance. The result is intelligently structured dishes full of surprising flavours. Meanwhile, the service is second to none: in a friendly, lively atmosphere, the dedicated team has a cordial and courteous approach to each guest – everyone clearly enjoys what they are doing, which simply cannot fail to put you in a good mood!",1 Star,"Air conditioning,Interesting wine list",0,50.9285296,"Cologne, Germany",6.9372169,La Société,+49221232464,€€€€,https://guide.michelin.com/en/nordrhein-westfalen/koln/restaurant/la-societe,http://www.restaurant-lasociete.de/,2024-05-14 15:02:31.156754451+08:00
852,"Dorfstraße 1, Kirchdorf, 83527, Germany",Classic Cuisine,"The Grainer family has been running this stately historical inn since the 16C, and today it is Christian F. Grainer and his wife Christiane who form a real dream team at the helm! He is responsible for the exquisite and classically French cuisine, which also allows itself excursions into more modern trends; she is your dedicated hostess and sommelier. Their appealing surprise menu is stripped down to the essentials, better to maintain its focus on the premium ingredients. The intimate atmosphere in this cosy and elegant restaurant is largely down to the welcoming lady of the house, who is on hand to provide charming and accomplished service. She also has plenty of excellent wine recommendations at the ready – there are more than 1 000 different labels (including rarities and large bottles) stored in the old vaulted wine cellar.",1 Star,"Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace",0,48.1766285,"Kirchdorf, Germany",12.1982993,Christian's Restaurant - Gasthof Grainer,+4980728510,€€€,https://guide.michelin.com/en/bayern/kirchdorf/restaurant/christian-s-restaurant-gasthof-grainer,https://christians-restaurant.de/,2024-05-14 15:02:31.183502489+08:00
853,"Neulandstraße 12, Osnabrück, 49084, Germany","Creative, Modern Cuisine","Located on an industrial estate, this distinctive building makes for a cool setting. The attractive space rocks an industrial look: out front, there is a lovely terrace next to a striking brick chimney; inside, a loft atmosphere reigns. Diners sit beneath high ceilings, surrounded by exposed brick walls, tall mullioned windows and chic design features such as the solid wood ""Center Table"" and comic art on the walls. While Randy de Jong and his team create a modern, seasonal, ingredient-led set menu based on just a few key components (for example, sea bass, rosemary, kumquat), hostess and owner Thayarni Garthoff manages a highly professional front-of-house team and maintains a relaxed atmosphere – the chefs serve some of the dishes themselves. Lunch is also available on Saturdays and Sundays.",1 Star,"Car park,Terrace",0,52.2653824,"Osnabrück, Germany",8.0642438,Kesselhaus,+4954197000072,€€€€,https://guide.michelin.com/en/niedersachsen/osnabruck/restaurant/kesselhaus1179716,https://www.kesselhaus-os.de/,2024-05-14 15:02:31.219751439+08:00
854,"Mittenbuch 6, Lindau, 88131, Germany","Modern Cuisine, Asian Influences","This pretty property set amid the orchards seems almost Mediterranean, from the stylish, airy, high-ceilinged dining room, which is reminiscent of an orangery, to the charming inner courtyard with fountain. This is a real family affair comprising hostess Sonja Fischer, her daughter Alisa and her brother Rainer Hörmann, a trained sommelier. The front-of-house team provides professional and cordial service, including very good wine recommendations – and the lady of the house is always present too. Toni Neumann's cuisine is clearly influenced by Italian and Mediterranean cuisine, and also draws on inspiration from Asia. There are three set menus to choose from: one classical, one more creative and one vegetarian. Overnight stays are available at the hotel of the same name.",1 Star,"Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Terrace",0,47.567314,"Lindau, Germany",9.673153,VILLINO,+49838293450,€€€€,https://guide.michelin.com/en/bayern/lindau/restaurant/villino,https://www.villino.de/,2024-05-14 15:02:31.236287662+08:00
855,"Keltenweg 1, Ehningen, 71139, Germany","Classic French, Seasonal Cuisine","Manuela and Franz Feckl are truly exemplary hosts. They have been running their establishment since 1985 and their dedication is plain to see – not least in the kitchen. The dishes display a sure touch and stand out for their premium ingredients and first-rate technical skill. Choose from ""Franz Feckl's classics"" or from various set menus, including a low-carb and a vegetarian version. The reasonably priced lunchtime menu is also popular. Be sure to try the handmade spaetzle! Wine lovers will appreciate the good selection here, which features one or two rarities. The elegant country-house style makes for an appealing atmosphere on the restaurant floor, which has cosy seating niches – from the window seats you can look out over the fields. The friendly lady of the house also oversees the front-of-house team. There are pretty guestrooms for overnight stays.",1 Star,"Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",0,48.661195,"Ehningen, Germany",8.9547833,Landhaus Feckl,+49703423770,€€€,https://guide.michelin.com/en/baden-wurttemberg/ehningen/restaurant/landhaus-feckl,https://www.landhausfeckl.de/,2024-05-14 15:02:31.258852294+08:00
856,"Kaiserswerther Markt 9, Düsseldorf, 40489, Germany",Classic Cuisine,"If we're talking about Michelin-starred cuisine in a beautiful Baroque brick building on Kaiserswerther Markt, we can only be talking about Jean-Claude Bourgueil's Im Schiffchen. At the helm since 1977, he is without a doubt the doyen of Düsseldorf's fine dining scene. Together with his tried-and-trusted kitchen team, Bourgueil delivers creative French cuisine. Whether it be lobster, game or Wagyu beef, the produce is of the finest quality. To complete the picture, there's the impressive selection of wines, the attentive and well-trained wait staff and the gorgeous decor – this ground-floor restaurant has a tasteful maritime look.",1 Star,"Interesting wine list,Valet parking",0,51.3015121,"Düsseldorf, Germany",6.7338663,Im Schiffchen,+49211401050,€€€€,https://guide.michelin.com/en/nordrhein-westfalen/dusseldorf/restaurant/im-schiffchen,https://im-schiffchen.de/,2024-05-14 15:02:31.275162116+08:00
857,"Kurhausstraße 28, Bad Kissingen, 97688, Germany","Classic Cuisine, Seasonal Cuisine","In keeping with the rest of Laudensacks Parkhotel & Retreat, the fine dining restaurant is a vision of tasteful elegance. The kitchen here has retained its Michelin star since 1994. For many years now, this has been the domain of Frederik Desch, whose cooking style successfully blends classic culinary tradition and modern innovation. He makes good use of first-rate produce such as Rhön salmon trout or local venison, showcasing his ability to bring their individual flavours to the fore. The wine list features Franconian, regional and international labels. In summer, you can enjoy the fine food and cordial service, including savvy wine recommendations, out on the gorgeous terrace overlooking the grounds. Good to know: They also hold various culinary events.",1 Star,"Car park,Garden or park,Interesting wine list,Terrace",0,50.1908345,"Bad Kissingen, Germany",10.0777456,Laudensacks Gourmet Restaurant,+4997172240,€€€€,https://guide.michelin.com/en/bayern/bad-kissingen/restaurant/laudensacks-gourmet-restaurant,https://www.laudensacks.de/,2024-05-14 15:02:31.290316438+08:00
858,"Elbchaussee 130, Hamburg, 22763, Germany","Classic Cuisine, Regional Cuisine","Heinz O. Wehmann is to Landhaus Scherrer (which has a spruce new exterior!) what St Michael's Church is to Hamburg! Since 1980 he has been head chef in this restaurant that was opened by Armin and Emmi Scherrer in 1976 (and awarded one, and at times even two MICHELIN stars as of 1978). For years the outstanding regional, often organically certified produce has been par for the course here. As classic as the interior – the large-format erotic painting remains the decorative focus! – are also the dishes. The Holstein venison, served with an excellent rosemary sauce, for instance, is absolutely fantastic. The wine cellar, which has grown to over 10 000 bottles, is also impressive! The service is attentive and professional, but by no means stuffy. For an alternative to gourmet cuisine, head to Wehmann's Bistro for good regional dishes.",1 Star,"Air conditioning,Car park,Interesting wine list,Terrace",1,53.5459914,"Hamburg, Germany",9.9170486,Landhaus Scherrer,+4940883070030,€€€€,https://guide.michelin.com/en/hamburg-region/hamburg/restaurant/landhaus-scherrer,https://www.landhausscherrer.de/,2024-05-14 15:02:31.308075162+08:00
859,"Alter Schulplatz 1, Lindau, 88131, Germany","Creative, Farm to table","Part of the Adara hotel, this is an elegant little restaurant with a modern and inviting interior – the eye-catching decor includes numerous mirrors on the wall. The management is cordial and personable: chef Julian Karr not only cooks, he is also involved in the service. His cuisine is creative and seasonal, and the quality of the ingredients is second to none.  A nice example: Lake Constance pikeperch, spinach leaves, Jerusalem artichokes as foam and vegetables. Tip: The restaurant offers its own wine to accompany the set menu, which changes on a regular basis. Set in the old town, the terrace is lovely. Tip: Leave your car in P4 multi-storey car park, just a short walk away.",1 Star,Terrace,0,47.5474074,"Lindau, Germany",9.6854321,KARRisma,+4983829435041,€€€€,https://guide.michelin.com/en/bayern/lindau/restaurant/karrisma,https://adara-lindau.de/restaurant/,2024-05-14 15:02:31.326307688+08:00
860,"Durlacher Straße 15, Berlin, 10715, Germany","Modern Cuisine, International","For those who appreciate not only really good food but also a fantastic setting, this is the place to be! Dating back to 1894, this listed building has been wonderfully restored – Richard Bieber's stucco craftsmanship in the dining area is truly worth seeing! In this unique location, diners are looked after by a friendly and competent service team led by hostess and sommelier Anne Garkisch, while chef-patron Stephan Garkisch cooks up modern dishes at the Molteni stove. He skilfully showcases herbs and spices in his set menus (one is vegetarian), with much of the produce coming from his own garden. Good value for money.",1 Star,Terrace,0,52.4796363,"Berlin, Germany",13.3336378,Bieberbau,+49308532390,€€€,https://guide.michelin.com/en/berlin-region/berlin/restaurant/bieberbau,https://www.bieberbau-berlin.de/,2024-05-14 15:02:31.348054718+08:00
861,"Struthstraße 17, Königsbronn, 89551, Germany","Creative, Country cooking","Andreas and Anna Widmann (the eighth generation of the family to run this place) have two restaurants, and this is the fine dining option - located in the oldest part of Widmann's Löwen, where the village butcher's shop used to be. On the menu, Swabian tradition meets sophisticated culinary skill. Sourced from local producers, premium ingredients are used in dishes brimming with creativity, flavour and original ideas. There is a set menu of five or seven courses. A trained sommelier, your friendly hostess provides judicious wine suggestions. There are also guestrooms for an overnight stay, plus a shop selling dishes and delicatessen wares to take away.",1 Star,"Car park,Wheelchair access",1,48.7296752,"Königsbronn, Germany",10.0651509,Ursprung,+49732896270,€€€€,https://guide.michelin.com/en/baden-wurttemberg/knigsbronn/restaurant/ursprung,https://www.widmanns-albleben.de/,2024-05-14 15:02:31.368003446+08:00
862,"Ehrenstraße 43c, Cologne, 50672, Germany","Modern Cuisine, Creative","Chef-patrons Sonja Baumann and Erik Scheffler propose fine dining cuisine in a modern and completely unpretentious restaurant with an open kitchen. In an enjoyably down-to-earth atmosphere, diners tuck into dishes that offer an unusual taste experience, with ingredients mostly sourced from the local area; some are even foraged by the chefs themselves. In the evening, as ""Biota"", the restaurant proposes two seasonal set menus – omnivore or plant-based – composed of four, six or eight courses, featuring dishes such as pike-perch with mirabelle and seaweed or pointed cabbage and aubergine. As ""Neo"" it serves delicious breakfast options from 10am to 3pm.",1 Star,"Air conditioning,Restaurant offering vegetarian menus",0,50.9378332,"Cologne, Germany",6.9426892,NeoBiota,+4922127088908,€€€€,https://guide.michelin.com/en/nordrhein-westfalen/koln/restaurant/neobiota,https://www.restaurant-neobiota.de/,2024-05-14 15:02:31.405951199+08:00
863,"Augustinerhof 1, Nuremberg, 90403, Germany","Modern Cuisine, Creative","Located in the chic Augustinerhof building complex in the old town, this is a cool and trendy ""chef's table restaurant"". Interaction between chefs and diners is a key part of the concept: the open kitchen is the centrepiece, and diners sit at a striking natural stone counter. You experience first-hand how René Stein (previously at Schwarzer Adler) and his team prepare a modern, creative set menu comprising pleasantly pared-down dishes made from first-rate ingredients – pre-order the vegetarian version.",1 Star,"Counter dining,Restaurant offering vegetarian menus",0,49.4540833,"Nuremberg, Germany",11.0758388,Tisane,+49911376766276,€€€€,https://guide.michelin.com/en/bayern/nurnberg/restaurant/tisane,https://restaurant-tisane.de/,2024-05-14 15:02:31.43541224+08:00
864,"Mühlenstraße 3, Haltern am See, 45721, Germany","Modern Cuisine, Seasonal Cuisine","In the middle of the old town, a stone's throw from Marktplatz and the striking Kirche St Sixtus, is the small Ratshotel. Not only does it have attractive, comfortable guestrooms, but it also boasts an appealing restaurant. Chef-patron Daniel Georgiev prepares a modern set menu using select produce and drawing on international influences. On Tue-Thu there is an additional surprise menu. The excellent wine list features over 300 labels including a decent champagne selection. Friendly, attentive, and professional service come courtesy of charming hostess Petra Georgieva and team. The interior is chic and elegant with a walk-in wine climate cabinet that is sure to draw the eye. For a more down-to-earth alternative, head to Gute Stube for steaks etc.",1 Star,Air conditioning,0,51.7434347,"Haltern am See, Germany",7.1874286,Ratsstuben,+4923643465,€€€€,https://guide.michelin.com/en/nordrhein-westfalen/haltern-am-see/restaurant/ratsstuben,https://hotel-haltern.de/,2024-05-14 15:02:31.462915078+08:00
865,"Bahnhofsplatz 1, Landsberg am Lech, 86899, Germany","Modern Cuisine, International","In the evening, this former railway station building proposes fine dining in an appealingly trendy and informal atmosphere. Christian Sauer serves up a modern take on international cuisine, working with great precision and steering clear of unnecessary frills. High-quality produce is used to create coherent, flavourful dishes that, for all their complexity, retain an air of simplicity. ""Gourmet Bistro"" is the name of the à la carte menu, which features, for example, ceviche (with fish from Birnbaum fish farm), lime, avocado, chilli, cucumber and coriander. On Fridays and Saturdays, there is also a five-course set menu that changes every month. Tip: Have a cocktail at the bar.",1 Star,Car park,0,48.0473043,"Landsberg am Lech, Germany",10.8721887,Lech-Line,+4981919370952,€€€€,https://guide.michelin.com/en/bayern/landsberg-am-lech_1299909/restaurant/lech-line,https://www.lech-line.de,2024-05-14 15:02:31.492149719+08:00
866,"Kronenbergstraße 14, Bietigheim-Bissingen, 74321, Germany","Creative French, Modern Cuisine","Modern tastes meet regional flair! Brothers Benjamin and Christian Maerz successfully blend both in the fine dining restaurant of their Hotel Rose, hitting the mark in two different respects. First, the interior with its gorgeous wood panelling and clear lines makes for a chic and fashionable yet cosy ambience. The cuisine, too, draws on regional culinary tradition as well as contemporary trends, in the form of a set menu dubbed ""Heimweh/Fernweh"". The chef uses the finest ingredients sourced from the local area, and seasonings from all over the globe, cleverly married in dishes such as locally caught sturgeon a la plancha with burnt cream and shiro dashi. Christian Maerz will be happy to talk you through the wines or non-alcoholic options. There is a pleasant lounge terrace on which to enjoy a pre- or after-dinner drink.",1 Star,Car park,0,48.9609392,"Bietigheim-Bissingen, Germany",9.1290315,Maerz - Das Restaurant,+49714242004,€€€€,https://guide.michelin.com/en/baden-wurttemberg/bietigheim-bissingen/restaurant/maerz-das-restaurant,https://maerzundmaerz.de/,2024-05-14 15:02:31.519992458+08:00
867,"Budapester Straße 2, Berlin, 10787, Germany","Modern Cuisine, Modern French","The magnificent view and the chic interior make Hugos, laid out on the 14th floor of the InterContinental hotel, a highly appealing location in the capital. Soft lighting, elegant furnishings and candlelight make for a relaxed and romantic atmosphere. Chef Eberhard Lange's culinary creations more than live up to the attractive setting: in his eight-course set menu (which can be reduced to six courses), he showcases his precise technical skill with classic dishes which he sets off with a modern twist. You are sure to find the perfect accompaniment on the wine list, which comprises around 500 labels. Tip: treat yourself to an aperitif at the bar before dinner.",1 Star,"Air conditioning,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",0,52.506852,"Berlin, Germany",13.3455401,Hugos,+493026021263,€€€€,https://guide.michelin.com/en/berlin-region/berlin/restaurant/hugos,https://www.berlin.intercontinental.com/de/dine/hugos-restaurant/,2024-05-14 15:02:31.549110898+08:00
868,"Gerichtstraße 54, Berlin, 13347, Germany","Creative, Modern Cuisine","Somewhat unprepossessing from the outside, inside this is a stylish and creative space. There are just eight seats at the long wooden counter, and these are in great demand – facing the large open kitchen, diners sitting here come into contact with the team of chefs as they compose a set menu made up of a whole series of delicious little dishes. The wonderful smell from the charcoal grill is also worth mentioning! Proprietors and head chefs Dylan Watson-Brawn and Spencer Christenson impress with a clear, refined and often subtle style that draws heavily on Japanese cuisine. This is food that makes the produce sing, so you can expect the unadulterated flavour of premium ingredients to come through. The wine pairings are also fun. Bear in mind that booking is via an online ticket-purchasing system. There are two sittings per night.",1 Star,"Air conditioning,Counter dining,Interesting wine list",0,52.5446894,"Berlin, Germany",13.3679611,ernst,,€€€€,https://guide.michelin.com/en/berlin-region/berlin/restaurant/ernst,https://www.ernstberlin.de/,2024-05-14 15:02:31.580200442+08:00
869,"Breite Straße 53a, Wernigerode, 38855, Germany","Creative, Japanese","An interesting modern concept that makes for a memorable dining experience. It all kicks off at 7.30pm when the guests for the evening arrive. At 7.45pm service begins with the first dish of the 17-course single set menu. In this trendy urban restaurant, diners sit on comfortable bar stools at the counter, from where they can watch the chefs at work in the open kitchen. This creates a sociable and entertaining atmosphere, with proceedings running almost like a theatre performance. There is a sense of invention in this pleasingly balanced and pared-down French-Japanese crossover cuisine that draws on regional influences. Not only are there fine wines, but also great home-made juices. A word to the wise: be sure to take a stroll through the tranquil village before dinner.",1 Star,Counter dining,0,51.8352945,"Wernigerode, Germany",10.7890106,Pietsch,+4939436947884,€€€€,https://guide.michelin.com/en/sachsen-anhalt/wernigerode/restaurant/pietsch,https://www.robin-pietsch.de/,2024-05-14 15:02:31.60747488+08:00
870,"Alemannenstraße 19, Efringen-Kirchen, 79588, Germany","Modern Cuisine, Creative","A beautiful historical house in the small wine-growing village of Blansingen. The couple who run the place have plenty of experience in high-end gastronomy (Maaemo in Oslo, La Vie in Osnabrück), and it's immediately obvious that professionals are at work here. Headed up by the charming Daniela Hasse, the front-of-house team is pleasantly informal, chatty and highly professional. Canadian-born head chef Brian Wawryk never fails to impress with his meticulous craftsmanship and well-balanced dishes. His modern cuisine has a clear Nordic character, but also focuses on regional tradition, including ingredients preserved the year before. Insider tip: in winter, try to bag yourself the small table in the ""Kuschelecke"" (""cosy corner"") by the tiled stove! The leafy terrace beckons in summer. Bear in mind that Traube is also a great place to stay overnight.",1 Star,Car park,1,47.6909385,"Efringen-Kirchen, Germany",7.5398759,Traube,+4976289423780,€€€€,https://guide.michelin.com/en/baden-wurttemberg/efringen-kirchen/restaurant/traube1181496,https://www.traube-blansingen.de/,2024-05-14 15:02:31.635267719+08:00
871,"Leistadter Straße 6, Weisenheim am Berg, 67273, Germany","Contemporary, Modern Cuisine","An institution in the region, this is a truly charming restaurant to which your dedicated hosts have brought their personal touch. At the helm, patron Holger Stehr serves up engaging modern cuisine in the form of a five- to eight-course menu. You are welcomed by Martina Kraemer-Stehr, who is trained as a sommelier and responsible for the friendly and well-drilled service. The wine list and recommendations never fail to impress. You can look forward to beautifully matched wines by the glass that correspond to the individual dishes on the set menu. Try to bag the pretty guestroom in the charming sandstone pavilion in the Admiral Garden.",1 Star,"Car park,Credit cards not accepted,Terrace",0,49.5125753,"Weisenheim am Berg, Germany",8.1545647,Admiral,+4963534175,€€€€,https://guide.michelin.com/en/rheinland-pfalz/weisenheim-am-berg/restaurant/admiral,https://www.admiral-weisenheim.de/,2024-05-14 15:02:31.664189659+08:00
872,"Kaiser-Friedrich-Platz 3, Wiesbaden, 65183, Germany","Creative, Seasonal Cuisine","This is the epitome of classic fine dining! The luxurious Nassauer Hof grand hotel dating from 1813 provides the stylish setting for the elegant Ente. Diners sit at exquisitely set tables laid out over two levels – a curved staircase with wrought-iron bannisters leads up to the gallery – to savour Michael Kammermeier's modern take on classic cuisine. The dishes are well thought out and meticulously crafted using the finest ingredients and organised into two set menus: ""Küchenrunde"" and ""Querbeet"". A duck set menu (for two) comprising three courses can be ordered in advance. The service certainly lives up to the high standards set by the kitchen team: led by Jimmy Ledemazel, the waitstaff are attentive, personable and well trained. You might like to head to the terrace laid out to the front of the building.",1 Star,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access",0,50.0849814,"Wiesbaden, Germany",8.2438995,Ente,+49611133666,€€€€,https://guide.michelin.com/en/hessen/wiesbaden/restaurant/ente,https://www.hommage-hotels.com/nassauer-hof-wiesbaden/kulinarik/restaurant-ente,2024-05-14 15:02:31.6935269+08:00
873,"Fischerstraße 48b, Werder, 14542, Germany","Modern Cuisine, Seasonal Cuisine","This place boasts a delightful setting on the waterside promenade of a small island in the Havel and the restaurant itself is equally attractive with its upscale, modern and elegant interior and almost intimate atmosphere, beautiful terrace by the lake. Then there is the creative cuisine made of regional and seasonal products. It is best to order a vegetarian menu when making your reservation. The dishes are characterised by their precise technical skill, clear structure and beautiful sense of balance – it is plain to see that head chef Thomas Hübner has already plied his trade in some of Germany and Italy's top restaurants. Owner Patrick Schwatke – himself a Michelin-starred chef – runs the show front of house, adding a personal touch to proceedings.",1 Star,Terrace,1,52.3797969,"Werder, Germany",12.9449636,Alte Überfahrt,+4933277313336,€€€€,https://guide.michelin.com/en/brandenburg/werder/restaurant/alte-uberfahrt,https://www.alte-ueberfahrt.de/,2024-05-14 15:02:31.742141968+08:00
874,"Zurlaubener Ufer 78, Trier, 54292, Germany","French Contemporary, Creative","Chef Gerald Schöberl (previously sous-chef for Michelin-starred chef Christian Bau) and his team have brought a breath of fresh air to Bagatelle, which has been in existence for years. The modern cuisine reveals classic French influences and interesting Japanese accents. The interior is chic and the friendly service is charming. Take a seat on the delightful sheltered terrace and drink in the view of the Moselle, which is only a stone's throw away.",1 Star,"Terrace,Wheelchair access",0,49.7648216,"Trier, Germany",6.6349596,Bagatelle,+4965143697380,€€€,https://guide.michelin.com/en/rheinland-pfalz/trier/restaurant/bagatelle,https://bagatelle.de/,2024-05-14 15:02:31.771611109+08:00
875,"Friedrichstraße 218, Berlin, 10969, Germany","Creative, Regional Cuisine","This restaurant on Friedrichstraße may look unassuming but it has a unique philosophy. Proprietor and sommelier Billy Wagner and head chef Micha Schäfer prize the ingredients and the way they are sourced above all else. It goes without saying, then, that they use only the finest seasonal produce – from the region, of course. They even make their own butter. They may have adapted their menu from 10 reduced-portion courses to six slightly larger courses (eg haricot beans, lovage, Heggelbach cheese or lamb, leek, potato), but they remain true to their sustainable concept. The chefs are happy to talk you through their sophisticated dishes, whether at your table or the counter by the open kitchen – these seats are in particularly high demand, by the way! The set menu is accompanied by extremely interesting wines, beers and distillates. Tip: Come Tue-Thu for a more inexpensive meal.",1 Star,"Air conditioning,Counter dining,Interesting wine list,Wheelchair access",1,52.5051559,"Berlin, Germany",13.3906005,Nobelhart & Schmutzig,+493025940610,€€€€,https://guide.michelin.com/en/berlin-region/berlin/restaurant/nobelhart-schmutzig,https://www.nobelhartundschmutzig.com/,2024-05-14 15:02:31.808778261+08:00
876,"Mauerstraße 6, Darmstadt, 64289, Germany",Modern Cuisine,"In Darmstadt's city centre, the Rink brothers have established a pleasingly informal fine dining restaurant, which they run with total dedication. Both share responsibility for the cooking and the service, and will gladly talk you through their culinary creations. With dishes such as hamachi, melon, sesame, coriander, you can expect well-thought-out combinations and original ideas, not to mention first-rate ingredients. A choice of three set menus is proposed: ""Pure Taste"", ""Oxalis"" (vegetarian) and ""See & Küste"" (pescetarian). The interior is done out in a trendy, minimalist style; in summer you can dine out on the courtyard terrace.",1 Star,Terrace,0,49.8760593,"Darmstadt, Germany",8.66055,OX,+4961519615333,€€€€,https://guide.michelin.com/en/hessen/darmstadt/restaurant/ox-1194853,https://ox-restaurant.de/,2024-05-14 15:02:31.837979201+08:00
877,"Ernst-Moritz-Arndt-Straße 6, Dierhagen, 18347, Germany",Modern Cuisine,"There's so much to rave about here that it's hard to know where to start. The wonderful seaside location behind the dunes complete with fantastic views? The charming and professional service? The elegant yet relaxed atmosphere? However, the jewel in the crown of this fine dining restaurant on the fourth floor of the luxurious Strandhotel Fischland has to be the dishes conjured up by André Beiersdorff and Matthias Stolze. Theirs is a modern take on classic cuisine that draws on regional and occasionally international influences. The wine pairings for the set menu are excellent – or opt for one of their appealing house-made non-alcoholic alternatives. Don't miss the opportunity to enjoy an aperitif on the fabulous terrace!",1 Star,"Car park,Great view,Interesting wine list,Terrace",0,54.2879703,"Dierhagen, Germany",12.3239168,Ostseelounge,+4938226520,€€€€,https://guide.michelin.com/en/mecklenburg-vorpommern/dierhagen/restaurant/ostseelounge,https://www.strandhotel-fischland.de/fis-start/,2024-05-14 15:02:31.86585964+08:00
878,"Lange Straße 19, Detmold, 32756, Germany","Seasonal Cuisine, Modern Cuisine","Dating from 16C, Detmolder Hof not only offers comfortable accommodation in a classically elegant setting, but it is also home to Jan Diekjobst's fine dining restaurant, which has become the real centrepiece of the hotel. After stints at Victor's FINE DINING by Christian Bau in Perl-Nennig and The Table Kevin Fehling in Hamburg, among others, here the chef cooks up a modern take on classic cuisine that attracts throngs of diners. In addition to excellent food, there is very friendly service and a tasteful interior with high ceilings, a striking chandelier, a large mirror and fine floorboards, as well as an open kitchen – all of which makes for a genuinely charming and lively atmosphere.",1 Star,,0,51.9338413,"Detmold, Germany",8.878516,Jan Diekjobst Restaurant,+495231980990,€€€,https://guide.michelin.com/en/nordrhein-westfalen/detmold/restaurant/jan%C2%B4s-restaurant,https://www.jandiekjobst.de/,2024-05-14 15:02:31.893372979+08:00
879,"Rote-Hahnen-Gasse 10, Regensburg, 93047, Germany",Modern Cuisine,"This townhouse in the heart of Regensburg has a long history behind it. It has been an inn for centuries, with the earliest written record of it dating back to the 13C. Maximilian Schmidt now represents the third generation of the family to take the helm. In a pleasingly informal atmosphere, they serve up modern cuisine that draws on the best of what the region has to offer, but also seeks inspiration in French and Asian culinary traditions. The highlight is the evening set menu, which comprises five or eight courses, but you can also dine à la carte. On Fridays and Saturdays there is a smaller set menu at midday. Should you wish to stay overnight, individually decorated guestrooms are available in the hotel.",1 Star,Terrace,0,49.0189139,"Regensburg, Germany",12.0934977,ROTER HAHN by Maximilian Schmidt,+49941595090,€€€€,https://guide.michelin.com/en/bayern/regensburg/restaurant/roter-hahn,https://www.roter-hahn.com,2024-05-14 15:02:31.921360718+08:00
880,"Kröllwitzer Straße 45, Halle (saale), 06120, Germany","Modern Cuisine, Creative","You will need to factor in plenty of time, but a meal here in the restaurant of the traditional Bergschenke – a Halle institution – is a real experience! The team delivers a single set menu that showcases the finest ingredients. The serving of the set menu begins at 7.15pm for all guests (max. 12 people per evening), in the modern, rather minimalist interior of this restaurant that enjoys a fabulous location overlooking the Saale River. The friendly and professional front-of-house team talk you through the dishes in detail. In summer, the terrace is the perfect spot for an aperitif. A few lunch options on Sat and Sun, as well as coffee and cake. You can get to Bergschenke via the stairs or take the road leading up from behind the premises.",1 Star,Car park,0,51.5049411,"Halle (saale), Germany",11.9514969,Speiseberg,+4915256029306,€€€,https://guide.michelin.com/en/sachsen-anhalt/halle-saale/restaurant/speiseberg,https://www.speiseberg.com,2024-05-14 15:02:31.949212957+08:00
881,"Schloß Frankenberg 1, Weigenheim, 97215, Germany","Creative, Seasonal Cuisine","What an incredible spot! Guests cross a bridge to reach the lavishly restored Schloss Frankenberg, which enjoys a beautiful elevated location. As well as incorporating a hotel and winery, this grand estate is also home to Le Frankenberg, whose stylish and elegant interior exudes historical charm. No stranger to the fine dining scene, Steffen Szabo brings his own sense of expression and balance to the regional and international ingredients he showcases in his seasonal five- to eight-course set menu. A fish course of char teamed with pumpkin purée, foam and roasted seeds, for example, makes for an interesting play on textures. Restaurant manager and sommelier Sandra Tober provides friendly service and judicious wine recommendations.",1 Star,Car park,0,49.608438,"Weigenheim, Germany",10.2661417,Le Frankenberg,+49933997140,€€€€,https://guide.michelin.com/en/bayern/weigenheim_1307505/restaurant/le-frankenberg,http://www.schloss-frankenberg.de,2024-05-14 15:02:31.977134795+08:00
882,"Rüttenscheider Straße 62, Essen, 45130, Germany","Modern Cuisine, Farm to table","This fine dining restaurant is housed in a modern building complex by Rüttenscheider Stern U-Bahn station, in the heart of Essen. It is owned by the likeable restaurateur and TV chef Nelson Müller, who whisks diners away on a culinary adventure in the form of a set menu comprising five to seven courses (plus amuse-bouches and petits fours), created in the large open kitchen. With great technical precision, top-notch ingredients are transformed into dishes brimming with bold flavours. The vegetarian ""No Meat No Fish"" set menu is also available by prior arrangement two days in advance. Staff are happy to recommend the right wine to go with whatever you opt for. The interior is modern yet cosy, and the service is very friendly, attentive and competent. The building is also home to the Müllers auf der Rü brasserie.",1 Star,Restaurant offering vegetarian menus,0,51.4378011,"Essen, Germany",7.005263,Schote,+49201780107,€€€€,https://guide.michelin.com/en/nordrhein-westfalen/essen/restaurant/schote,https://www.restaurant-schote.de/,2024-05-14 15:02:32.005655635+08:00
883,"Fellbacher Straße 2, Fellbach, 70736, Germany","Modern French, Country cooking","This family business has a tradition stretching back over 150 years. Michael Oettinger runs the place with his brother Martin, and has now handed over the reins in the kitchen to Kay Lurz, who has been working alongside him here since the spring of 2023. The new chef shows his true colours with his four- to eight-course set menu „Signatur Kay Lurz“, which draws on modern influences. However, Oettinger classics are still available. As ever, the emphasis remains squarely on the quality of the ingredients. In this cosy country house-style setting, you can look forward to friendly, attentive and competent service. For overnight stays, Hotel Hirsch has lovely, comfortable guestrooms.",1 Star,"Air conditioning,Restaurant offering vegetarian menus",0,48.8339908,"Fellbach, Germany",9.2634674,Oettinger's Restaurant,+497119513452,€€€€,https://guide.michelin.com/en/baden-wurttemberg/fellbach/restaurant/oettinger-s-restaurant,https://www.hirsch-fellbach.de/,2024-05-14 15:02:32.033063073+08:00
884,"Weiherweg 3, Frasdorf, 83112, Germany","Modern Cuisine, Creative","Who would expect to find a restaurant like this in the small town of Frasdorf? This place may be a little out of the way, but the talent and ambition of the young chef definitely make a visit worthwhile. The five-, six- or eight-course set menu comprises creative modern dishes that are rooted in French and Mediterranean culinary tradition. Top-quality ingredients go into combinations that are intensely flavoursome and robust yet full of finesse. Select a bottle of wine from the decent list or opt for the judicious wine pairings or a non-alcoholic accompaniment of lemonades, infusions and extracts to accompany the set menu. You can also look forward to friendly, professional service and an attractive modern interior.",1 Star,"Car park,Terrace",0,47.8046083,"Frasdorf, Germany",12.3074069,Michaels Leitenberg,+4980522224,€€€€,https://guide.michelin.com/en/bayern/frasdorf/restaurant/michael-s-leitenberg,https://www.michaels-leitenberg.de/,2024-05-14 15:02:32.060361812+08:00
885,"Ziegelhüttenweg 1, Frankfurt on the Main, 60598, Germany",Italian,"If you love Italian food and the Italian way of life, you'll feel right at home here. Born in Sicily and raised in Piedmont, owner Carmelo Greco feels a deep culinary connection to his homeland. He heads up the kitchen here alongside Benedetto Russo. In this hidden gem of a restaurant, savour a slice of la dolce vita with classic Italian cuisine and professional, charming service. There are two set menus made using excellent ingredients; one is vegetarian, and you can also choose à la carte. Tip: the parmesan flan is a speciality of the house. The lunch set menu is also intriguing. The interior is done out in a modern, elegant style and the pretty terrace comes into its own on summer days.",1 Star,"Air conditioning,Restaurant offering vegetarian menus,Terrace",0,50.0946385,"Frankfurt on the Main, Germany",8.6825938,Carmelo Greco,+496960608967,€€€,https://guide.michelin.com/en/hessen/frankfurt-am-main/restaurant/carmelo-greco,http://www.carmelo-greco.de/,2024-05-14 15:02:32.094486459+08:00
886,"Hauptstraße 12, Volkach, 97332, Germany","Creative, Farm to table","The first floor of the long-established Zur Schwane hotel is home to a wonderfully chic restaurant, whose decor embodies a harmonious blend of old and new. A highly adept kitchen team creates modern dishes with classical foundations, homing in on the essentials: the ingredients – some harvested from the on-site garden – and the flavours. Only German wines are served, including some from the restaurant's own estate (all of which are also available by the glass). It's definitely worth opting for the suggested pairings for the set menu – maître d' and sommelier Jan Pislcajt has some fantastic recommendations up his sleeve. Attractive, individually styled guestrooms are available.",1 Star,"Air conditioning,Interesting wine list",0,49.8649712,"Volkach, Germany",10.2267305,Weinstock,+49938180660,€€€€,https://guide.michelin.com/en/bayern/volkach/restaurant/weinstock,https://www.schwane.de/,2024-05-14 15:02:32.118095592+08:00
887,"Reichenbacher Hauptstraße 18, Lahr, 77933, Germany",Modern French,"Having run this establishment with bags of charm and a sure touch for four generations, the Fehrenbacher family has made a real success of its restaurant – it has retained its Michelin star every year since 1990! Daniel Fehrenbacher, who took over the helm of this award-winning kitchen from his father Otto, is the man behind the outstanding modern French cuisine. He attaches great importance to showcasing what the region and the changing seasons have to offer, which is particularly evident in the game dishes. Interesting flavour contrasts are skilfully incorporated into the dishes. The winning combination of modern and classical elements also applies to the decor: a mix of chic, minimalist style and Black Forest charm. For connoisseurs of fine wines, the service team at the Adler offers astute wine recommendations.",1 Star,"Air conditioning,Car park,Interesting wine list",0,48.3299999,"Lahr, Germany",7.9249354,Adler,+497821906390,€€€,https://guide.michelin.com/en/baden-wurttemberg/lahr/restaurant/adler82171,https://adler-lahr.de,2024-05-14 15:02:32.14562453+08:00
888,"Am Frankenturm 5, Cologne, 50667, Germany","Modern Cuisine, Country cooking","What is it about this restaurant run by Jan Cornelius Maier and Tobias Becker (""maiBeck"" for short) that makes it so popular? First and foremost, the modern cuisine, with dishes such as gently braised shoulder of German salt meadow lamb, winter spinach from Rommerskirchen, parsley root, mirabelle plum – sophisticated and rife with flavour, but also down-to-earth and accessible. The atmosphere is suitably unpretentious, which is in no small part down to the exceptionally congenial hosts and their well-coordinated team. They may set great store by using quality produce, but the prices are really reasonable! The same goes for the wine list, especially those available by the bottle. Finally, the location in the old town between the cathedral and the Rhine means that the terrace is a place to see and be seen. Tip: Take a stroll through the old town before or after you dine.",1 Star,Terrace,0,50.9403502,"Cologne, Germany",6.9617559,maiBeck,+4922196267300,€€,https://guide.michelin.com/en/nordrhein-westfalen/koln/restaurant/maibeck,https://www.maibeck-fuerdich.de/,2024-05-14 15:02:32.175660572+08:00
889,"Sierichstraße 112, Hamburg, 22299, Germany","Modern Cuisine, Farm to table","Maurizio Oster is the name of the owner and chef of this modern, minimalist, almost purist-style little restaurant. His north German roots are also reflected in his cuisine – the region takes centre stage. Select seasonal produce is put to work imaginatively. The chef likes to play with different techniques and create interesting contrasts of flavours. The result is a well-conceived, coherently structured set menu, which also comes in a vegetarian version. The chef has a real penchant for fermenting, preserving and making vinegar. In addition to wine, there is a non-alcoholic accompaniment to the menu – here they only offer drinks they produce themselves. The staff are very friendly and well trained – the cooks also bring out the food and talk you through the dishes.",1 Star,"Interesting wine list,Restaurant offering vegetarian menus,Terrace",1,53.5889364,"Hamburg, Germany",10.001631,Zeik,+494046653531,€€€€,https://guide.michelin.com/en/hamburg-region/hamburg/restaurant/zeik,https://zeik.de/,2024-05-14 15:02:32.206147115+08:00
890,"Gernsbacher Straße 24, Baden-Baden, 76530, Germany","Modern Cuisine, Creative","In the middle of the pretty pedestrian zone of this well-maintained spa town, you will come across this interesting dual concept of coffee shop and restaurant. Coffee and cake are served here during the day, while in the evening the kitchen team, headed up by eponymous proprietor Malte Kuhn, proposes modern dishes – prepared in the ""hidden kitchen"" tucked away behind a sliding panel. They skilfully pare things down to the essentials, making the ingredients the focus of the 3- to 6-course menu, from which you can also choose à la carte. In addition to the wine pairing, there is also a non-alcoholic beverage pairing based on the teas from the coffee shop. The service is extremely friendly and professional, with the cooks also getting in on the act and the owner always on hand, too. A pleasant, cosy little restaurant with a charm all of its own – dining here makes for a really fun experience!",1 Star,"Air conditioning,Terrace",0,48.7619983,"Baden-Baden, Germany",8.24148,Maltes hidden kitchen,+4972217025020,€€€€,https://guide.michelin.com/en/baden-wurttemberg/baden-baden/restaurant/maltes-hidden-kitchen,https://exquisite-concepts.com/maltes-hidden-kitchen/,2024-05-14 15:02:32.237699359+08:00
891,"Kirchfeldstraße 59, Düsseldorf, 40217, Germany","Creative, Seasonal Cuisine","For those who like their food creative, the menu here is just the ticket! In dishes such as pointed cabbage, gooseberry, lime leaf, or pork belly, peach, cucumber, ingenuity, seasonality and international influences are successfully bound together by top-quality ingredients. The six- to nine-course set menu (add-ons are possible) also comes in a vegetarian version. There is an extensive selection of international wines, including an impressive choice of Rieslings; astute recommendations come courtesy of the experienced and charming front-of-house team led by proprietress Agata Reul. The chefs also come to the tables from time to time. An elegant yet warm and inviting interior, where modern design, earthy tones and floral motifs make for a tasteful, upscale setting.",1 Star,"Air conditioning,Restaurant offering vegetarian menus",0,51.2123287,"Düsseldorf, Germany",6.7762351,Agata's,+4921120030616,€€€€,https://guide.michelin.com/en/nordrhein-westfalen/dusseldorf/restaurant/agata-s,http://www.agatas.de/,2024-05-14 15:02:32.275315111+08:00
892,"Grunerstraße 42a, Düsseldorf, 40239, Germany","Creative, Modern Cuisine","At his chic and elegant little restaurant located by the zoo, Daniel Dal-Ben serves up classic cuisine with a judicious touch of creativity. In addition to Italian and French influences, he also incorporates the odd Japanese twist. This winning combination creates interesting contrasts and a harmonious sense of balance in dishes such as langoustine from Norway, kohlrabi and wasabi. The ingredients are top notch. A five-course tasting menu is proposed, with the ""Cicchetti 1876"" as a must-try appetiser. Allow plenty of time, as you may be treated to additional courses. Beyond the terrific food, the atmosphere is inviting and almost intimate. Slightly elevated and set back from the street, the terrace is a delightful spot. Attentive and well-trained front-of-house team.",1 Star,"Air conditioning,Terrace",0,51.2436309,"Düsseldorf, Germany",6.8020825,1876 Daniel Dal-Ben,+492111717361,€€€€,https://guide.michelin.com/en/nordrhein-westfalen/dusseldorf/restaurant/tafelspitz-1876,https://www.1876.restaurant/,2024-05-14 15:02:32.298770444+08:00
893,"Fürther Straße 11, Langenzenn, 90579, Germany","Modern Cuisine, Creative","Set in a small village, this former farmhouse has been given a facelift that retains much of its original character while introducing modern details. Wood and stone features blend tastefully and elegantly to create a chic, stylish interior. Chef Martin Grimmer proposes a creative seasonal set menu (pre-order vegetarian version). His cooking involves original ideas and subtle combinations – even the appetisers hit the mark. He enthusiastically talks you through the dishes, which his charming wife then serves. On Saturdays you can come for the""Gourmet Lunch"" and on Sundays for a roast. The barn is an ideal space for parties.",1 Star,Terrace,0,49.4672666,"Langenzenn, Germany",10.7768228,Keidenzeller Hof,+499101901226,€€€€,https://guide.michelin.com/en/bayern/langenzenn/restaurant/keidenzeller-hof,http://www.keidenzeller-hof.de,2024-05-14 15:02:32.343302306+08:00
894,"Oberstraße 36, Kiedrich, 65399, Germany","Modern Cuisine, Farm to table","This historical half-timbered house is somewhat tucked away in tranquil Kiedrich. The estate's former tavern is rustic and cosy, with lots of warm wood fittings. Seated at old wooden tables decked with elegant tableware, guests are looked after by friendly and attentive waitstaff. Owner and head chef Dirk Schröer creates beautifully balanced and flavoursome cuisine that combines classical elements with regional fare, eg turbot with chanterelles, peas and thyme. To accompany these delectable, clearly structured dishes, host Amila Begic and her team recommend a selection of fine regional wines. The terrace is wonderful in the summer, with breathtaking views of the vineyards and Scharfenstein Castle. Eigene Parkplätze.",1 Star,"Car park,Terrace",0,50.0422126,"Kiedrich, Germany",8.0810284,Weinschänke Schloss Groenesteyn,+4961231533,€€€€,https://guide.michelin.com/en/hessen/kiedrich/restaurant/weinschanke-schloss-groenesteyn,https://www.groenesteyn.net/,2024-05-14 15:02:32.372791947+08:00
895,"Gartenstraße 5, Kernen im Remstal, 71394, Germany","Mediterranean Cuisine, Greek","Michelin-starred Greek cuisine? ""Modern Greek cuisine"" is what it says on the front door, and that's what you get at this charming, tastefully decorated restaurant run by a husband-and-wife team. The dishes are sophisticated and rich in flavour, interspersed with French influences and the light touch of Mediterranean cuisine. Chef Joannis Malathounis clearly draws inspiration from his Hellenic roots, yet he never relies on them too heavily. One essential ingredient is the high-quality olive oil! It's exciting to see this interpretation of Greek cuisine. There are two set menus, one of which is vegetarian, as well as a small à la carte selection. In the cosy dining rooms, guests are warmly received by the lady of the house, Anna Malathounis, in person. She is also happy to offer recommendations from the selection of fine Greek wines.",1 Star,"Car park,Credit cards not accepted,Interesting wine list,Restaurant offering vegetarian menus,Terrace",0,48.793824,"Kernen im Remstal, Germany",9.3423876,Malathounis,+49715145252,€€€,https://guide.michelin.com/en/baden-wurttemberg/kernen-im-remstal/restaurant/malathounis,https://www.malathounis.de/,2024-05-14 15:02:32.398664883+08:00
896,"Schlossstraße 25, Hohenkammer, 85411, Germany","Asian Influences, Classic French","Fine dining in stately surroundings! As befits an elegant castle, you first have to cross the moat and walk through the inner courtyard (home to what must be the finest terrace in Bavaria!), before entering the attractive minimalist-style restaurant room with a decorative white vault. Florian Vogel (previously of Kastell in Wernberg-Köblitz and Dallmayr in Munich) proposes modern cuisine that draws on classical, Mediterranean and Asian influences. The culinary concept could be described as a ""round-the-world trip that starts and ends in Bavaria"". Only top-notch ingredients are used, many of them sourced from the nearby Eichethof estate. You will be well looked after by the charming and professional service team, who are also on hand for interesting wine recommendations. The guestrooms in the adjoining hotel are done out in an appealingly clean design.",1 Star,"Car park,Restaurant offering vegetarian menus,Terrace",0,48.4255402,"Hohenkammer, Germany",11.5188582,Camers Schlossrestaurant,+498137934443,€€€€,https://guide.michelin.com/en/bayern/hohenkammer/restaurant/camers-schlossrestaurant,https://www.camers.de/,2024-05-14 15:02:32.427852224+08:00
897,"Wilhelmstraße 13, Eltville am Rhein, 65343, Germany","Classic French, Mediterranean Cuisine","In addition to its hotel and café, the Frankenbach family also runs Jean in this former wine bar. After working in renowned establishments such as Ikarus in Salzburg, Johannes Frankenbach (the third generation of the family) has been at the helm here since 2012. Even the name ""Jean"" (a French equivalent of Johannes) is a nod to his love of France, which is as much a part of his ingredient-led, Mediterranean-influenced cuisine as is his knack for creating fine aromas and flavour contrasts. This is accompanied by judicious and fairly priced wine pairings. The setting is also charming: half-height wooden panelling, elegant table settings, old photos... while outside is the pretty plane tree courtyard. The lady of the house waits on diners in a pleasingly friendly and down-to-earth fashion.",1 Star,"Car park,Terrace",0,50.0273198,"Eltville am Rhein, Germany",8.1215273,Jean,+4961239040,€€€,https://guide.michelin.com/en/hessen/eltville-am-rhein/restaurant/jean,https://www.hotel-frankenbach.de/,2024-05-14 15:02:32.457792066+08:00
898,"Klosterstraße 42, Düsseldorf, 40211, Germany",Japanese,"Yoshizumi Nagaya's cuisine really is something special. In a thoughtful, bold and meticulous fashion, he fuses elements of Japanese and western cuisine. During his training in Osaka, Toshiro Kandagawa taught him traditional Japanese cookery, while he learned his innovative approach from Takada Hasho in Gifu. Drawing on both of these experiences, he has developed his own distinctive style. Excellent ingredients are a matter of honour for this chef, from the Wagyu beef to sushi and sashimi. As well as fine wines, there is a splendid selection of sake. Furthermore, the front-of-house team is attentive and professional, and the decor is very modern, stylish and upscale.",1 Star,"Air conditioning,Interesting wine list",0,51.2253636,"Düsseldorf, Germany",6.7863334,Nagaya,+492118639636,€€€€,https://guide.michelin.com/en/nordrhein-westfalen/dusseldorf/restaurant/nagaya,https://www.nagaya.de/,2024-05-14 15:02:32.486886906+08:00
899,"Brunnenhof Königspfalz, Koblenz, 56068, Germany","Modern Cuisine, Farm to table","Serving modern seasonal cuisine, this pretty little restaurant in the heart of the old town is a really interesting culinary gem. The ingredients are sourced as locally as possible – the restaurant even has its own producers. For example, they have a farmer grow vegetables specifically for them. A set menu comprising four to eight courses is proposed – a vegetarian version is also available. Friendly service. The charming Brunnenhof is a lovely secluded courtyard where you can dine away from the hustle and bustle of the city.",1 Star,"Restaurant offering vegetarian menus,Terrace",0,50.3613819,"Koblenz, Germany",7.5967303,Verbene,+4926110046221,€€€€,https://guide.michelin.com/en/rheinland-pfalz/koblenz/restaurant/verbene,https://www.restaurant-verbene.de/,2024-05-14 15:02:32.515857847+08:00
900,"Büchsengasse 20, Ulm, 89073, Germany","Contemporary, Farm to table","Somewhat tucked away in the old town not far from Ulm Cathedral, this pleasantly down-to-earth little restaurant is full of charm. The atmosphere in the dining area is inviting and lively, and the waitstaff are friendly. You might even catch a glimpse into the kitchen behind the bar. Here, Alina Meissner-Bebrout and her committed young team prepare an intriguing modern set menu with five courses (available in a shortened version). A vegetarian option is also available. The dishes are meticulously crafted without being extravagant or cluttered. Everything is simply really well done. The rather unusual desserts certainly deserve a mention!",1 Star,Terrace,0,48.4005362,"Ulm, Germany",9.9924975,bi:braud,+497311537512,€€€,https://guide.michelin.com/en/baden-wurttemberg/ulm/restaurant/bi-braud,https://bebrout.com/,2024-05-14 15:02:32.544042086+08:00
901,"Paul-Roosen-Straße 31, Hamburg, 22767, Germany","Modern Cuisine, Seasonal Cuisine","Located in the lively St. Pauli neighbourhood, this small restaurant boasts a charming yet stylish bistro atmosphere and an open kitchen. An appealing carte blanche concept is proposed in the form of two set menus: ""Fauna"" (omnivore) and ""Flora"" (vegetarian). Eschewing unnecessary frills and showmanship, this cuisine is modern and pleasingly pared down to the essentials. Some of the culinary creations are rather daring, featuring bold flavours. The service comes courtesy of a friendly front-of-house team, who are informal and familiar in their approach – the chefs get in on the act when it comes to serving the dishes. And there's freshly brewed coffee to round off your meal.",1 Star,,1,53.5532432,"Hamburg, Germany",9.9574392,haebel,+4915786864585,€€€€,https://guide.michelin.com/en/hamburg-region/hamburg/restaurant/haebel,https://www.haebel.hamburg/,2024-05-14 15:02:32.572362826+08:00
902,"Krefelder Straße 37, Cologne, 50670, Germany",Modern Cuisine,"After working in Cologne's Himmel und Äd and Résidence in Essen, Eric Werner has been a great addition to the fine dining scene in this cathedral city since he opened his own small restaurant here in August 2019. Prepared in a semi-open kitchen, the cooking is modern and creative. The set menus ""Schunkele"" and ""Bützchen"" (vegetarian) harmoniously bring strong flavours and lovely spiciness to the plate. Those who do not wish to commit to a set menu can also go à la carte. The atmosphere is also just right: it is relaxed and easy-going here, and the service is competent, friendly and unpretentious. They are committed to advising you on wine – from their very well-stocked wine list. The pairings by the glass are spot on. A non-alcoholic alternative is also offered.",1 Star,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus",0,50.9513625,"Cologne, Germany",6.9520487,astrein,+4922195623990,€€€€,https://guide.michelin.com/en/nordrhein-westfalen/koln/restaurant/astrein,https://www.astrein-restaurant.de/,2024-05-14 15:02:32.601321866+08:00
903,"Neue Mainzer Straße 52, Frankfurt on the Main, 60311, Germany","Asian Influences, Modern Cuisine","A great location in the heart of Frankfurt. Take the lift up to the 53rd floor and bag a table by the window to experience a view you don't often get to enjoy – the panorama over the rooftops of ""Mainhatten"" is downright spectacular! The cuisine is equally impressive. A modern set menu comprising five to seven expressive courses is on offer. The clear Asian, mainly Japanese influences can be seen, for example, in ""Ikejime Hamachi, Gamba Blanca, Wasabi, 20 year old matured Mirin"". First-class product quality. You can sip an aperitif in the lounge before dinner (from 9pm you are also welcome just for drinks). A reservation gets you a free ticket for the lift and also grants you access to the observation deck.",1 Star,"Air conditioning,Great view",0,50.1124398,"Frankfurt on the Main, Germany",8.6717395,MAIN TOWER Restaurant & Lounge,+496936504777,€€€€,https://guide.michelin.com/en/hessen/frankfurt-am-main/restaurant/main-tower-restaurant-lounge-1198316,https://www.maintower-restaurant.de/,2024-05-14 15:02:32.626220301+08:00
904,"Rurstraße 19, Erkelenz, 41812, Germany","Modern Cuisine, Russian","Having moved from Heinsberg into this sleek and sustainable new building, the chef duo Alexander Wulf and Marcel Kokot present a set menu of very modern dishes replete with Russian influences. You are looked after by a competent, pleasantly relaxed and charming young team led by sommelier Ronny Schreiber – a real wine connoisseur, he surprises diners with interesting, not always conventional wine recommendations. In summer, the chic, pared-back restaurant is complemented by a beautiful terrace. By the way, the Russian name ""Troyka"" means ""trio"" and refers to the well-versed trio who run this establishment.",1 Star,"Air conditioning,Car park,Interesting wine list,Terrace",0,51.0588999,"Erkelenz, Germany",6.3320766,Troyka,+4924319455355,€€€€,https://guide.michelin.com/en/nordrhein-westfalen/erkelenz/restaurant/troyka,https://www.troyka.de/start,2024-05-14 15:02:32.648939932+08:00
905,"Bolzstraße 8, Stuttgart, 70173, Germany",Modern Cuisine,"Even after all these years, 5 is still bang on trend. This is primarily down to Alexander Dinter's modern cuisine. Since 2018, he has been the creative force at the helm, successfully incorporating his own original ideas into his seasonally inspired set menu. The location near the Schlossgarten, in what was Stuttgart's first ever railway station, is also unique. A laid-back urban vibe combined with an elegant lounge decor makes for a special atmosphere, which persists as you move from the stylish bar on the ground floor to the ""casual fine dining"" restaurant on the first floor. Here, guests sit on chic, individually designed chairs at bare tables to enjoy the excellent food and service, which includes expert wine recommendations. The parking garages in the immediate vicinity are convenient for those coming by car. Reservation times in the evening in the gourmet restaurant: 17:45, 18:30 and 19:15. For lunch there is an extract from the evening menu.",1 Star,"Air conditioning,Restaurant offering vegetarian menus",0,48.7800231,"Stuttgart, Germany",9.1780757,5,+4971165557011,€€€,https://guide.michelin.com/en/baden-wurttemberg/stuttgart/restaurant/5,https://www.5.fo/,2024-05-14 15:02:32.684384982+08:00
906,"Bahnhofstraße 2, Dermbach, 36466, Germany","Creative, Farm to table","Björn Leist proposes a single-menu concept that expresses his affinity with his homeland of the Rhön Mountains. Using first-rate ingredients from the region, he concocts a creative set menu comprising eight courses. It is divided into four themed sections: ""LeistStyle"", ""Homeland"", ""Rhön"" and ""Tradition"". ""Rhön"", for example, features a deluxe version of the humble Thuringian dumpling, which is served with a sauce and elevated with the addition of truffle. Fans of high-quality meat will be pleased to know that the restaurant proudly serves meat from its own pasture-raised oxen. This is a dining experience worth allowing plenty of time for! The wine list is principally devoted to German vintners. Diners are seated in a quaint little dining space; the wood panelling and timberwork lend it a wonderfully cosy atmosphere, along with the banquette seating on all sides and snug recesses. Next door, the SaxenHof hotel proposes cheerful modern guestrooms; WohnZimmer serves alternative culinary options.",1 Star,"Car park,Wheelchair access",1,50.7161353,"Dermbach, Germany",10.1198493,BjörnsOx,+4936964869230,€€€€,https://guide.michelin.com/en/thuringen/dermbach/restaurant/bjornsox,https://www.rhoener-botschaft.de,2024-05-14 15:02:32.708243715+08:00
907,"Grafschafter Straße 197a, Duisburg, 47199, Germany","Modern Cuisine, Seasonal Cuisine","What a gorgeous spot! Sven Nöthel has opened his elegant restaurant in a lovingly converted stable surrounded by lots of greenery. The sleek modern design is just as eye-catching as the open kitchen, which gives you the feeling of being part of the action. Should you prefer to sit somewhere a little quieter, ask for a table in the Wine Room. The set menus – ""Beete & Bauer"" (beet & farmer) and vegetarian ""Acker & Saat"" (field & seed) – or à la carte dishes are served on pottery plates from Wesel. The modern, seasonal cuisine is based on select ingredients, sourced from the region wherever possible. Diners can look forward to convivial service – even the chefs get in on the act and talk you through the dishes. Pretty terrace, too.",1 Star,"Car park,Restaurant offering vegetarian menus,Terrace,Wheelchair access",0,51.4770801,"Duisburg, Germany",6.6674968,Mod by Sven Nöthel,+4917623557864,€€€€,https://guide.michelin.com/en/nordrhein-westfalen/duisburg/restaurant/mod-by-sven-nothel,https://www.mod-dining.com/,2024-05-14 15:02:32.73307145+08:00
908,"Terminalstraße Mitte 20, Munich, 85356, Germany","Modern Cuisine, Creative","The fine dining restaurant of the Hilton Munich Airport hotel, located directly at the airport, draws the eye with its semi-circular layout and chic modern design. Diners take their seats at generously spaced and beautifully set tables to enjoy friendly, attentive and professional service and the modern cuisine of Marcel Tauschek and his team. Pared-down yet robustly flavoured dishes that make good use of high-quality produce, eg pigeon with chanterelles and quince or venison with potato and parsley, showcase original ideas but also draw on classical foundations – the wonderful sauces must be given a mention here! The excellent wine list also has a good selection of wines by the glass.",1 Star,"Air conditioning,Wheelchair access",0,48.3552067,"Munich, Germany",11.7886069,Mountain Hub Gourmet,+498997824500,€€€€,https://guide.michelin.com/en/bayern/mnchen/restaurant/mountain-hub-gourmet,https://mountainhub.de/,2024-05-14 15:02:32.759728487+08:00
909,"Burg Staufeneck 1, Salach, 73084, Germany","French Contemporary, Modern Cuisine","The secluded, quiet location up here at Staufeneck Castle is wonderful, as is the view of the Fils valley. Head to Burghotel's fine dining restaurant to drink it all in via the large panoramic windows – in fine weather you can even see Stuttgart airport and the TV Tower! Guests take their seats in tasteful and elegantly minimalist surroundings to enjoy professional and charming service courtesy of the Swabian-speaking front-of-house team – yes, this is an authentic regional experience!  Rolf Straubinger and his long-time chef de cuisine Markus Waibel impress diners with a modern set menu - really elaborate dishes that are agreeably light and subtle and full of interesting flavour contrasts. Alternatively, try out oifach andersch, which proposes traditional Swabian cuisine that also draws on international influences.",1 Star,"Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus",0,48.6917367,"Salach, Germany",9.7666002,"Gourmetrestaurant ""fine dining RS""",+4971629334473,€€€€,https://guide.michelin.com/en/baden-wurttemberg/salach/restaurant/gourmetrestaurant-fine-dining-rs,https://www.burg-staufeneck.de/de/,2024-05-14 15:02:32.787575626+08:00
910,"Marktplatz 5, Weikersheim, 97990, Germany","Country cooking, Classic Cuisine","The Koch family business has virtually all of your needs covered, with its lovely accommodation on the Marktplatz, terrific food and ever-obliging service. Owner Jürgen Koch and his wife Sabine have made it their mission to champion regional cuisine in their modern and elegant dining room with its distinctive natural stone barrel vaulting. Prepared using top-notch seasonal produce, dishes eschew frills and fancy flourishes in favour of finesse, harmony and plenty of flavour. There are fine wines from the Tauber Valley, Franconia or Baden-Württemberg to complement your meal. The wine list also features a selection from France, among other countries. Insider tip: head to the Hohenloher Märktle to stock up on some nice ingredients to take home with you.",1 Star,"Air conditioning,Car park",0,49.4804625,"Weikersheim, Germany",9.8977926,Laurentius,+49793491080,€€€,https://guide.michelin.com/en/baden-wurttemberg/weikersheim/restaurant/laurentius,https://hotel-laurentius.de/,2024-05-14 15:02:32.813913963+08:00
911,"Breite Straße 53a, Wernigerode, 38855, Germany","Creative, Modern Cuisine","""Welcome to the living room restaurant"" are the words that greet you when you first look at your menu, and that pretty much sums up the pleasantly relaxed atmosphere in this establishment, whose upscale interior is modern and stylish with light wood furnishings. Service of the set menu begins at 7.15pm for all guests and the courses are served in sync. You should allow plenty of time for this dinner, but an entertaining evening is assured, with the numerous intriguing small dishes emerging from the open kitchen at a good pace, as well as the competent and charming service team led by Florian Raake (who also provides excellent wine recommendations with tips such as Daniel Mattern's Hop & Grape). This place is somewhat tucked away in a courtyard, where owner Robin Pietsch also has his second restaurant, Pietsch.",1 Star,"Air conditioning,Terrace",0,51.8353677,"Wernigerode, Germany",10.7890914,Zeitwerk,+4939436947884,€€€€,https://guide.michelin.com/en/sachsen-anhalt/wernigerode/restaurant/zeitwerk,https://robin-pietsch.de/zeitwerk/,2024-05-14 15:02:32.841344101+08:00
912,"Am Marktplatz 1, Deidesheim, 67146, Germany","Modern French, Seasonal Cuisine","Here at Hotel Deidesheimer Hof, the dedication of the Hahn family is plain to see, including when it comes to the restaurant. In this beautiful historical building, the contrast between the old cross vault and the modern table settings and colourful decor is spot on. Prepared using select produce, the dishes can be ordered as a set menu or à la carte. It goes without saying that they have the regional classic Saumagen (stuffed pig's stomach) on the menu. Stefan Neugebauer and Felix Jarzina are the faces behind the excellent cuisine. The friendly and experienced front-of-house team will be happy to talk you through the regional wines, which are available on tap.",1 Star,"Air conditioning,Car park,Interesting wine list,Terrace",0,49.4082094,"Deidesheim, Germany",8.1874237,Schwarzer Hahn,+49632696870,€€€€,https://guide.michelin.com/en/rheinland-pfalz/deidesheim/restaurant/schwarzer-hahn,https://www.deidesheimerhof.de/de/home,2024-05-14 15:02:32.871441043+08:00
913,"Prof.-Dr.-Vogel-Straße 6, Bad Doberan, 18209, Germany",Modern Cuisine,"This wonderfully luxurious and elegant gourmet restaurant is situated in the exclusive Grand Hotel Heiligendamm in a wonderful location by the Baltic Sea – also known as the ""white city by the sea"". The sense of opulence extends to the cuisine, which comes courtesy of head chef Ronny Siewert, who hails from Nienburg (Saale). He and his kitchen team turn out delicately flavoured and elaborately detailed dishes that draw on only the most exclusive produce. The front-of-house team, led by Berlin-born Norman Rex, also knows how to impress: guests can look forward to attentive and elegant service, as well as expert advice when it comes to wine. Try to get a table by the window for a view of the sea!",1 Star,"Air conditioning,Car park,Interesting wine list,Wheelchair access",0,54.1437795,"Bad Doberan, Germany",11.8423091,Friedrich Franz,+49382037400,€€€€,https://guide.michelin.com/en/mecklenburg-vorpommern/bad-doberan/restaurant/friedrich-franz,https://www.grandhotel-heiligendamm.de/,2024-05-14 15:02:32.916168305+08:00
914,"Königsstraße 42, Münster, 48143, Germany",Modern French,"This tastefully designed restaurant in the historical Oerschen Hof in the city centre serves seasonal cuisine with French influences. Fans of classics such as hare à la royale or pâté en croûte will be happy to know that specialities like these are always on the menu. Traditional dishes are skilfully brought up to date here. The highly competent, laid-back front-of-house team, led by maître d' and sommelier Sebastian Uppena, will advise you with aplomb. Chef Karl-Nikolas Spitzner also gets involved in serving from time to time.",1 Star,Terrace,0,51.9581485,"Münster, Germany",7.6260295,Spitzner,+4925141441550,€€€,https://guide.michelin.com/en/nordrhein-westfalen/munster/restaurant/spitzner,https://spitzner-restaurant.de/,2024-05-14 15:02:32.941496841+08:00
915,"Werneckstraße 11, Munich, 80802, Germany",French Contemporary,"Since the summer of 2021, when Sigi Schelling struck out on her own at the time-honoured Werneckhof near the English Garden, she has remained true to her own culinary concept. She offers modernised and updated versions of classic dishes such as perfectly roasted, butter-tender loin and aromatic sweetbreads from first-class Poltinger lamb, served with fine parsley puree and tomato polenta with a light fruity note. Her pared-down approach is a clear nod to the 14 years she spent working under Hans Haas at Tantris. The ""Business Lunch"" comprises three or four courses, while in the evening a more sophisticated five-course set menu is served. Dark wood panelling and mouldings retain the character of yesteryear, while elegant armchairs, striking chandeliers and artworks make for a touch of modern elegance. An appealing setting in which to enjoy attentive and highly competent service including expert wine recommendations. The atmosphere is pleasantly lively and casual.",1 Star,Air conditioning,0,48.1592227,"Munich, Germany",11.5884325,Werneckhof Sigi Schelling,+4989244189190,€€€€,https://guide.michelin.com/en/bayern/mnchen/restaurant/werneckhof-sigi-schelling,https://werneckhof-schelling.de,2024-05-14 15:02:32.972083783+08:00
916,"Kulmstraße 17, Heringsdorf, 17424, Germany","Modern Cuisine, Creative","Eating here is lots of fun! The cosy modern decor, the rock and pop classics from the 70s playing in the background and, last but not least, the friendly service all play their part in creating a pleasingly laid-back atmosphere. The other major draw is Tom Wickboldt's cuisine. He proposes a seven-course set menu (two further courses can be added or swapped in) that impresses with its clearly structured and coherent dishes, as well as the quality of the ingredients. A shining example is the elegant and super-fresh langoustine tartare. The bread, butter and oil may cost extra, but the home-made sourdough bread is so delicious that it's worth it. The selection of wines is reasonably priced.",1 Star,,0,53.9598339,"Heringsdorf, Germany",14.1608992,Kulmeck by Tom Wickboldt,+4938378488040,€€€€,https://guide.michelin.com/en/mecklenburg-vorpommern/heringsdorf/restaurant/kulmeck-by-tom-wickboldt,https://www.kulmeck.de/,2024-05-14 15:02:32.999588722+08:00
917,"Lange Dorfstr. 21, Simmershofen, 97215, Germany","Modern Cuisine, Seasonal Cuisine","Both foodies and oenophiles are in for a real treat at Winzerhof Stahl, which proposes a modern cuisine in the form of a surprise menu comprising nine courses, harmoniously paired with wines from the restaurant's own estate. The small dining space features a charming blend of minimalist interior design and elements retained from the original building such as exposed wooden beams and stone walls. The atmosphere is pleasantly intimate, which is down in no small part to owner Christian Stahl, who personally attends to his diners – his passion for cooking and wine is palpable! He and his experienced kitchen team, which he and Mirko Schweiger head up, serve the food themselves.",1 Star,Car park,0,49.5232152,"Simmershofen, Germany",10.1045465,Winzerhof Stahl,+49984896896,€€€€,https://guide.michelin.com/en/bayern/simmershofen_1306812/restaurant/winzerhof-stahl,https://www.winzerhof-stahl.de/,2024-05-14 15:02:33.026358559+08:00
918,"Liebigstraße 15, Frankfurt on the Main, 60323, Germany","Classic French, Modern Cuisine","Savoir-vivre in Frankfurt! Valéry Mathis's modern and seasonally influenced French cuisine has been held in high esteem for many years. Flavoursome and expertly prepared dishes are served in a charming bistro atmosphere, which is enhanced by the authentic interior with wood panelling and decorative details. Friendly and down-to-earth yet highly competent service courtesy of the team led by owner Eric Huber. You can also look forward to savvy wine recommendations – the emphasis here is on French labels. There is also a delightful terrace. It is no accident that this place is so popular!",1 Star,"Interesting wine list,Terrace",0,50.1190432,"Frankfurt on the Main, Germany",8.6659109,Erno's Bistro,+4969721997,€€€€,https://guide.michelin.com/en/hessen/frankfurt-am-main/restaurant/erno-s-bistro,https://ernosbistro.de/,2024-05-14 15:02:33.057435702+08:00
919,"Dahlhauser Straße 173, Essen, 45279, Germany","Modern Cuisine, Seasonal Cuisine","Knut and Ulrike Hannappel have been your dedicated hosts here since 1993 and they have been keeping up with the times: tasteful minimalist interior design and modern cuisine. Under the supervision of Knut Hannappel and head chef Tobias Weyers, the kitchen team brings its considerable technical skill to bear on top-notch produce to create dishes that are innovative, technically sophisticated yet in no way overbaked. ""Casual fine dining"" sums it up perfectly. Rounding it all off is the attentive and professional front-of-house team, whose relaxed attitude adds to the pleasingly informal atmosphere.",1 Star,"Air conditioning,Restaurant offering vegetarian menus",0,51.4370622,"Essen, Germany",7.1050518,Hannappel,+49201534506,€€€€,https://guide.michelin.com/en/nordrhein-westfalen/essen/restaurant/hannappel,https://www.restaurant-hannappel.de/,2024-05-14 15:02:33.086050442+08:00
920,"Zur Alten Schule 5, Feldberger Seenlandschaft, 17258, Germany","Modern Cuisine, Country cooking","Now this is a school you'll be happy to go to! In an idyllic setting, Daniel Schmidthaler serves up an exciting and modern surprise menu comprising five or seven courses in the ""Klassenzimmer"" where pupils once studied. The menu changes daily thanks to a constant supply of ever-changing ingredients, freshly sourced directly from the region. Wonderful vegetables and herbs, nuts and fruits, as well as fish or meat, go into complex dishes that are rich in flavour and with a harmonious balance of acidity. The chef's Austrian heritage also shines through from time to time – the apricot buns to go with the coffee are terrific! The decor is simple and stylish, with charming features such as an old tiled stove, parquet flooring and tall mullioned windows. Should you wish to stay the night, there are also bright and comfortable guestrooms. Hotel guests take their meals in the beautiful setting of the conservatory.",1 Star,"Car park,Restaurant offering vegetarian menus,Terrace",1,53.3363536,"Feldberger Seenlandschaft, Germany",13.5035697,Alte Schule - Klassenzimmer,+493983122023,€€€€,https://guide.michelin.com/en/mecklenburg-vorpommern/feldberger-seenlandschaft/restaurant/alte-schule-klassenzimmer,https://www.hotelalteschule.de/,2024-05-14 15:02:33.11308348+08:00
921,"Große Straße 4, Wyk, 25938, Germany",Classic Cuisine,"If you would like to enjoy excellent food in a really feel-good setting, then make for this restaurant in a well-maintained brick building located in the pedestrian zone. The tasteful dining rooms are done out in an exceedingly cosy and elegant style that exudes plenty of Friesian charm. Chef René Dittrich is the man behind the sophisticated cuisine. He takes a classical approach to cooking and his dishes never fail to impress with their technical skill and beautiful flavours. Your hostess is Daniela Dittrich, who is in charge of the well-trained and attentive front-of-house team, who work together seamlessly to cater to diners' every need. Should you wish to savour this delightful spot near the sea a little longer, be sure to book one of the two really pretty holiday apartments.",1 Star,,0,54.690147,"Wyk, Germany",8.5709235,Alt Wyk,+4946813212,€€€€,https://guide.michelin.com/en/schleswig-holstein/wyk/restaurant/alt-wyk,https://www.alt-wyk.de/,2024-05-14 15:02:33.145206225+08:00
922,"Mainkai 4, Frankfurt on the Main, 60311, Germany","Vegan, Creative","The location is out of the ordinary, as is the philosophy behind the cuisine! This restaurant is housed in the city's narrowest building, which is nevertheless seven storeys high. The stylish and sleek interior boasts fantastic views of the River Main through large floor-to-ceiling windows. On the menu: 100% vegan cuisine made from organic produce. Permaculture is the name of the game here, meaning only those regional ingredients that have been produced ecologically and in harmony with nature are used in the dishes. In keeping with this ideology, many of them come from the restaurant's own local farm. Head chef Ricky Saward has a knack for interesting and creative flavour combinations that may seem rather unusual at first glance but actually come together beautifully. Diners are waited on by the chefs themselves. Good to know: It's not easy to get a table here, so book far in advance!",1 Star,Air conditioning,1,50.1096762,"Frankfurt on the Main, Germany",8.6871455,Seven Swans,+496921996226,€€€€,https://guide.michelin.com/en/hessen/frankfurt-am-main/restaurant/seven-swans,https://www.sevenswans.de/,2024-05-14 15:02:33.179042572+08:00
923,"Kreuzstraße 17, Düsseldorf, 40213, Germany","Japanese, Sushi","Yoshizumi Nagaya's Michelin-starred cuisine can now be sampled in two different locations in Düsseldorf. Not far from the original restaurant, also located in ""Little Tokyo"", Yoshi opened in October 2016. The food is classically Japanese with subtle European influences here and there. In the evening, the omakase set menu wins over diners with its absolutely ingredient-led and exceedingly precise preparation. It is accompanied by a large selection of sakes. In a way, the minimalist interior design is a reflection of the pared-down style of the dishes. On Fridays and Saturdays, Yoshi is also open for lunch, serving a four- or six-course set menu. Lots of the diners are Japanese – which speaks for itself! Tip for motorists: Use the multi-storey carpark at Kreuzstraße 27.",1 Star,"Air conditioning,Notable sake list",0,51.2243136,"Düsseldorf, Germany",6.785749,Yoshi by Nagaya,+4921186043060,€€€€,https://guide.michelin.com/en/nordrhein-westfalen/dusseldorf/restaurant/yoshi-by-nagaya,https://yoshibynagaya.wixsite.com/nagayaduesseldorf,2024-05-14 15:02:33.208692313+08:00
924,"Bautzner Straße 149, Dresden, 01099, Germany","Modern Cuisine, Creative","Fourteen steps lead you down to this friendly, cosy cellar restaurant in a beautiful old villa in Neustadt, where sandstone walls and brick vaults make for a special setting. In a wonderfully informal atmosphere, brother-and-sister team Marcus and Nicole Blonkowski serve interesting, modern and creative cuisine prepared using top-quality produce – and the value for money is hard to beat! There is a nicely curated à la carte selection, but you can also opt to give the kitchen team free rein to put together a surprise menu for you. The wine list features labels from eastern Germany exclusively, and they have made a point of including some lesser-known ones. This place also boasts a delightful terrace.",1 Star,"Interesting wine list,Terrace",0,51.0676539,"Dresden, Germany",13.7761321,Genuss-Atelier,+4935125028337,€€€,https://guide.michelin.com/en/sachsen/dresden/restaurant/genuss-atelier,https://www.genuss-atelier.net/,2024-05-14 15:02:33.239118056+08:00
925,"Burgring 6, Donaueschingen, 78166, Germany","Farm to table, Country cooking","The Grom brothers run their restaurant in the centre of this small town. Your host and sommelier, Niklas, provides excellent service along with astute recommendations from the impressive wine list. Meanwhile, Jason presides in the kitchen, cooking up ambitious modern dishes. Diners can opt for the ""burg"" set menu, the vegetarian alternative (""gartenliebe"") or à la carte dishes from the selection of classics. The decor is characterised by high-quality furnishings and chic, minimalist design. In the evenings, Weinba(a)r serves bar food and burgers. The hotel of the same name has modern, functional guestrooms.",1 Star,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace",0,47.9813093,"Donaueschingen, Germany",8.5524568,die burg,+4977117510050,€€,https://guide.michelin.com/en/baden-wurttemberg/donaueschingen/restaurant/die-burg,https://www.burg-aasen.de/,2024-05-14 15:02:33.266089993+08:00
926,"Mayenerstraße 126, Koblenz, 56070, Germany","Classic Cuisine, Mediterranean Cuisine","Culinary excellence is guaranteed at Hotel Stein, thanks to chef-patron Mike Schiller and his intriguing four- to six-course set menu, in which he skilfully combines Mediterranean and Asian influences. Flavoursome and robust, the stocks and sauces are particularly noteworthy, with the vegetable broth being a standout. Also worth mentioning is the superb quality of the ingredients. A vegetarian version of the set menu and the surprise menu can be ordered (24hr) in advance. Out on the restaurant floor, the friendly maître d', Melanie Stein-Schiller, is in charge of service. The bright conservatory and the charming garden terrace are both delightful spots in which to dine. Top tip: Head to the shop for home-made delicacies to take away.",1 Star,"Car park,Restaurant offering vegetarian menus,Terrace",0,50.3693993,"Koblenz, Germany",7.5814339,Schiller's Manufaktur,+49261963530,€€€€,https://guide.michelin.com/en/rheinland-pfalz/koblenz/restaurant/schiller-s-restaurant,https://www.hotel-stein.de,2024-05-14 15:02:33.29240773+08:00
927,"Krefelder Straße 25, Cologne, 50670, Germany","French, Seafood","The ""new"" Le Moissonnier has what it takes to become your favourite restaurant: excellent food and bags of charm! In a lovely, bustling interior replete with charming Art Nouveau features, diners are seated at closely spaced tables. Obliging hosts Liliane and Vincent Moissonnier and their friendly team take good care of their guests. Chef Eric Menchon proposes a range of small and larger dishes, including great French bistro classics such as pâté en croûte, fish soup, oysters and mussels. Opt for one of their excellent wines to accompany your meal. A plat du jour is also offered – be sure to book your table in advance! Dining alone at the counter, you can also watch the action unfold behind the scenes.",1 Star,"Air conditioning,Counter dining",0,50.9510495,"Cologne, Germany",6.952216,Le Moissonnier Bistro,+49221729479,€€€,https://guide.michelin.com/en/nordrhein-westfalen/koln/restaurant/le-moissonnier,https://lemoissonnier.de/,2024-05-14 15:02:33.314698861+08:00
928,"Am Kirchberg 1, Illschwang, 92278, Germany","Classic Cuisine, Modern French","Katharina and Christian Fleischmann are the seventh generation to run this family business. They have close ties to the region and its producers. Meat and sausages come from their own butchery; game, lamb and pigeons from producers they know well. Their classic cuisine is full of interesting flavours and displays a modern touch. Available as part of a set menu or à la carte, the cleverly pared-down dishes are very well thought out, and each is served in three variations. Soak up the atmosphere of this traditional gourmet restaurant in the small dining room done out in an elegant style. The warm and friendly lady of the house is also part of the charming and attentive front-of-house. Overnight guests can make the most of tastefully decorated rooms and a beautiful spa area.",1 Star,"Air conditioning,Car park,Garden or park",0,49.4480205,"Illschwang, Germany",11.6842682,Cheval Blanc,+499666188050,€€€€,https://guide.michelin.com/en/bayern/illschwang/restaurant/cheval-blanc554556,https://www.weisses-ross.de/,2024-05-14 15:02:33.329771782+08:00
929,"Menckestraße 48, Leipzig, 04155, Germany","Creative, Farm to table","Friendly, refreshing, unpretentious – it's undeniably good fun to eat here. In addition to the pleasantly uncomplicated bistro atmosphere and chic design, the cuisine proposed by this pair of restaurateurs goes down particularly well. Lisa Angermann and Andreas Reinke offer ingredient-led modern dishes in the form of a regularly changing set menu dubbed ""Frieda En Vogue"" – the vegetarian version ""Frieda Naturell"" is available upon reservation. In keeping with the restaurant's ecological ethos, when it comes to choosing ingredients, the focus is on the region and the changing seasons. The friendly and accomplished front-of-house team is headed up by the charming proprietor. There is also a lovely terrace and orangery.",1 Star,"Restaurant offering vegetarian menus,Terrace",0,51.3594485,"Leipzig, Germany",12.3624098,Frieda,+4934156108648,€€€€,https://guide.michelin.com/en/sachsen/leipzig/restaurant/frieda,https://www.frieda-restaurant.de/,2024-05-14 15:02:33.345672804+08:00
930,"Bahnhofsplatz 1a, Limburg an der Lahn, 65549, Germany","Modern Cuisine, International","With a name like 360°, who isn't expecting a great view? The highlight of this sleek, modern restaurant on the third floor has got to be the roof terrace! But you can also enjoy the views over the city from the inside thanks to the large windows. Alternatively, you can watch Alexander Hohlwein and his team at work in the open kitchen as they prepare their creative ""Weltreise"" set menu in the evening. Heading up the front-of-house team is his partner, Rebekka Weickert, your cordial hostess who also offers expert advice on wine. For lunch there is a pared-down business lunch. Incidentally, they have a bee colony on the terrace and produce their own honey. Our tip: Park in the underground car park of the WERKStadt shopping centre.",1 Star,"Air conditioning,Great view,Terrace",0,50.3844391,"Limburg an der Lahn, Germany",8.0614395,360°,+4964312113360,€€€€,https://guide.michelin.com/en/hessen/limburg-an-der-lahn/restaurant/360%C2%B0,https://www.restaurant360grad.de/,2024-05-14 15:02:33.365905732+08:00
931,"Felix und Nabor Straße 2, Bad Krozingen, 79189, Germany","Classic Cuisine, Farm to table","Run with great dedication by two generations of the same family, this traditional inn is a real gem. Offering a choice of two set menus – one of which is vegetarian – and a small à la carte selection, the father-and-son team ensures that every diner is catered for. Jochen Helfesrieder and his father Fritz stick to seasonal produce when choosing ingredients for their classic-based cuisine, which is based on select regional as well as international produce. Some of it comes from their own farm garden, but the menu also includes excellent fish from France. This picture-perfect traditional Baden inn dating from 1764 has tastefully decorated dining areas – opt for rustic charm with an old tiled stove and wooden panelling, or more modern decor. There is also a pretty garden terrace with a pond. Cosy and comfortable guestrooms.",1 Star,"Car park,Terrace",0,47.89284,"Bad Krozingen, Germany",7.69288,Storchen,+4976335329,€€€,https://guide.michelin.com/en/baden-wurttemberg/bad-krozingen/restaurant/storchen,https://storchen-schmidhofen.de/,2024-05-14 15:02:33.390912267+08:00
932,"Paradiesweg 3, Krakow am See, 18292, Germany",Classic French,"Somewhere between Berlin and Rostock, in the middle of nowhere, you will find this small hotel on a secluded lake. The location is idyllic – the name of the road, Paradiesweg, is apt. But it's not just a cosy place to spend the night: food-wise you'll also get your money's worth. Raik Zeigner, head chef since 2005, bowls diners over with classic cuisine, which has always had a solid reputation. For his four-course set menu, which changes every evening, select ingredients are used. Take, for example, the steamed char or the saddle of venison with chanterelles. In this elegant restaurant with its country-house flair, your cordial hosts Petra and Adi König work with palpable enthusiasm to create a welcoming atmosphere. The owner – virtually a walking wine encyclopaedia – unfailingly recommends the perfect pairings. The next generation is also already getting involved in the running of this delightful family business.",1 Star,"Car park,Credit cards not accepted,Garden or park,Great view,Interesting wine list",0,53.6686169,"Krakow am See, Germany",12.2986817,Ich weiß ein Haus am See,+493845723273,€€€€,https://guide.michelin.com/en/mecklenburg-vorpommern/krakow-am-see/restaurant/ich-weiss-ein-haus-am-see,https://www.hausamsee.de/,2024-05-14 15:02:33.416212903+08:00
933,"Hervester Straße 18, Dorsten, 46286, Germany","Creative, Classic Cuisine","TV chef Frank Rosin is a household name in Germany. He and Oliver Engelke – his chef and long-time brother-in-arms – form the well-established team behind this chic restaurant. They serve a classic and creative set menu with a choice of three to five courses, or more if desired (please order a vegetarian/vegan menu in writing 24 hours in advance). The service is second to none: headed up by maître d' Jochen Bauer and sommelier Susanne Spies, the front-of-house team guide you through the meal in a relaxed but professional manner. You may like to sample one of the wines from their own Rosin & Spies range.",1 Star,"Air conditioning,Car park,Interesting wine list",0,51.7191315,"Dorsten, Germany",7.0132284,Rosin,+4923694322,€€€€,https://guide.michelin.com/en/nordrhein-westfalen/dorsten/restaurant/rosin,https://www.frankrosin.de/,2024-05-14 15:02:33.462065367+08:00
934,"Trankgasse 1, Cologne, 50667, Germany","Asian, Fusion","A classic grand hotel like the Excelsior Ernst (dating from 1863) may not be the setting you would expect for a restaurant done out in a minimalist Asian style. But for all its classicism, the venerable establishment right next to the cathedral also has a chic, modern side, which taku fits into perfectly. The straightforward, elegant design is complemented by Mirko Gaul's contemporary and well-thought-out dishes. Successfully balancing spiciness, acidity and sweetness, he creates an aromatic fusion of East Asian cuisine and Western/international influences. Here and there, you will also find regional produce among the selected ingredients. The ""Degustation"" set menu is offered in five or seven courses. The wine recommendation by the glass is nice.",1 Star,Air conditioning,0,50.9418935,"Cologne, Germany",6.9564935,taku,+492212701,€€€€,https://guide.michelin.com/en/nordrhein-westfalen/koln/restaurant/taku,http://www.taku.de,2024-05-14 15:02:33.491274407+08:00
935,"Lippetor 4, Dorsten, 46282, Germany","Modern Cuisine, Creative","The likeable TV chef Björn Freitag is a household name. In 1997, at the age of 23, he took over this long-established restaurant, breathing new life into the kitchen. In 2002 the place was awarded a MICHELIN star, which he and his team have held on to ever since. The setting is lovely, too: the decor is sophisticated and elegant, which is perfectly suited to the classically based cuisine with modern influences. The wonderful flavours of excellent produce are combined in an extremely harmonious way. The charming and accomplished front-of-house team will accompany you through the evening. There is also a cookery school in the same building.",1 Star,"Car park,Terrace",0,51.6630641,"Dorsten, Germany",6.9652459,Goldener Anker,+49236222553,€€€€,https://guide.michelin.com/en/nordrhein-westfalen/dorsten/restaurant/goldener-anker,https://bjoern-freitag.de,2024-05-14 15:02:33.516157242+08:00
936,"Kämmergasse 18, Cologne, 50676, Germany","International, Modern Cuisine","Having made a name for herself at Schloss Loersfeld, Julia Komp struck out on her own to set up Sahila. Inspired by her travels around the globe, this enthusiasticchef from the Bergisches Land region aims to share her culinary impressions by way of an internationally inspired set menu. She skilfully incorporates spices and produce from various countries into her sophisticated, handcrafted dishes. Peppered with Middle Eastern decorative features, the decor creates a stylish setting in which to enjoy the service provided by the highly competent and attentive front-of-house team.",1 Star,Terrace,0,50.932944,"Cologne, Germany",6.9527411,Sahila - The Restaurant,+49221247238,€€€€,https://guide.michelin.com/en/nordrhein-westfalen/koln/restaurant/sahila-the-restaurant,https://sahila-restaurant.de/,2024-05-14 15:02:33.546736785+08:00
937,"Hotterstraße 12, Munich, 80331, Germany","Creative, Modern Cuisine","What is it that makes the food here so special? Youthful energy and real talent! This restaurant is housed in MUCA, the Museum of Urban and Contemporary Art, which is the inspiration behind the design of the eponymous mural. The dedicated kitchen team delivers an imaginative set menu with four or five courses - with fish and meat or vegetarian. The produce is almost exclusively sourced from within Bavaria – the absolutely premium-quality trout, for example, is a real treat! Friendly and congenial service, with the chefs also occasionally getting in on the act. An appealingly straightforward take on wine – their wonderful selection includes some interesting natural wines. Tip: Lunch is available from Thurs. to Sat. and brunch on Sundays. The vinotheque is also open in the afternoons from Thursday to Sunday.",1 Star,"Interesting wine list,Restaurant offering vegetarian menus,Terrace",1,48.1365989,"Munich, Germany",11.5702579,mural,+498923023186,€€€€,https://guide.michelin.com/en/bayern/mnchen/restaurant/mural,https://muralrestaurant.de/,2024-05-14 15:02:33.578046828+08:00
938,"Lotter Straße 99, Osnabrück, 49078, Germany","Modern French, Creative","In this immaculate townhouse on the diminutive Hans-Callmeyer-Platz, Lars Keiling wins over diners with modern French cuisine into which he incorporates creative twists as well as various flavours from the Mediterranean and beyond. Choose wines by the glass to pair with the four to seven courses on the menu, or solicit the expert advice at hand. Highly attentive to every guest's needs, restaurant manager and sommelier Gina Duesmann is in charge of the charming and professional front-of-house team. The fabulous food and pleasant service are complemented by the tasteful, chic and elegant interior. Alternatively, try the Kleiner Friedrich bistro, which boasts a beautiful terrace under shady chestnut trees.",1 Star,Interesting wine list,0,52.2746053,"Osnabrück, Germany",8.0282239,Friedrich,+4954196380899,€€€€,https://guide.michelin.com/en/niedersachsen/osnabruck/restaurant/friedrich-1164846,https://friedrich-osnabrueck.de/,2024-05-14 15:02:33.611424075+08:00
939,"Burghof 11, Langenau, 89129, Germany","Classic Cuisine, Farm to table","Taking over the family business was definitely the right decision! Since 2007, chef Hans Häge has been at the helm of this place that used to be run by his parents. He uses select ingredients to produce classic seasonal cuisine with a modern twist. In the evenings, there is a choice of different set menus. The reasonably priced three- or four-course lunch is especially popular. Classics such as Maultaschen in broth and Zwiebelrostbraten (fried beef and onions in gravy) can be ordered à la carte. Diners sit at modern bare wood tables and enjoy great food in an atmosphere that is laid-back and good fun. To the rear you can see Löffelbrunnen Lake – the source is directly under the building. The name Gasthof zum Bad is a reference to the baths that were once housed here. Well-kept guestrooms are also available.",1 Star,"Car park,Restaurant offering vegetarian menus,Terrace,Wheelchair access",0,48.5000851,"Langenau, Germany",10.1245163,Gasthof zum Bad,+49734596000,€€,https://guide.michelin.com/en/baden-wurttemberg/langenau/restaurant/gasthof-zum-bad,https://gasthof-zum-bad.de/,2024-05-14 15:02:33.637566011+08:00
940,"Liebenstein 25, Bad Kötzing, 93444, Germany","Creative, Classic Cuisine","Rustic wood features and original decorative touches combine to create a high-end, minimalist decor here. Beautifully situated in the Bayerwaldhof spa hotel, which overlooks the village, Leos is a modern take on a small ""Stube"" (something like a parlour), with just four tables available. The chic look and pleasantly informal atmosphere are complemented by the relaxed yet highly efficient service and well-thought-out, clearly structured dishes that come courtesy of chef Stephan Brandl, who hails from the Upper Palatinate. A set menu comprising five or eight courses, all of which are made from premium ingredients, showcases his culinary skill. There is also a decent selection of wines that can be ordered by the glass. Nice to know: If you dine here as a hotel guest, you pay a much lower price for the set menu.",1 Star,"Air conditioning,Car park,Wheelchair access",0,49.2157489,"Bad Kötzing, Germany",12.829388,Leos by Stephan Brandl,+49994194800,€€€€,https://guide.michelin.com/en/bayern/bad-ktzing/restaurant/leos-by-stephan-brandl,https://www.bayerwaldhof.de/,2024-05-14 15:02:33.664885849+08:00
941,"Bautzener Straße 74, Schirgiswalde-Kirschau, 02681, Germany","Modern French, Creative","This fine dining restaurant of the wellness hotel BEI SCHUMANN is aptly named, starting with a plush interior done out in chic lilac and black tones and including carefully chosen details such as amethysts and Swarovski crystals. Then there is the modern and creative cuisine, which also draws on more classic culinary traditions. This is the domain of chef Tobias Heldt. Among the five to nine courses of the set menu you can read, for example, ""Lamb 'Marrakesh', chickpea, paprika"" or ""Halibut, edamame, umeboshi plum"". The exquisite patisserie courtesy also deserves a mention. One last feel-good factor rounds off the experience: the extremely friendly and accomplished service team led by Patrick Grunewald, who will also be able to advise you on wine. Top tip: They have a highly respectable champagne selection!",1 Star,"Air conditioning,Car park",0,51.0958925,"Schirgiswalde-Kirschau, Germany",14.4291617,JUWEL,+4935925200,€€€€,https://guide.michelin.com/en/sachsen/schirgiswalde-kirschau/restaurant/juwel,https://www.bei-schumann.de/,2024-05-14 15:02:33.69382989+08:00
942,"Am Kohlhof 5, Heidelberg, 69117, Germany","Creative, Seasonal Cuisine","Idyllically set amid meadows and fruit trees overlooking Heidelberg, the historical hamlet of Kohlhof is something of a culinary island in the forest. The cobbled inner courtyard exudes a rural charm, making it the perfect spot for an aperitif. Head into the inviting dining area with its lovingly decorated interior and pleasingly intimate atmosphere. The open kitchen sends out a well-devised and modern 13-course set menu. Head chef Robert Rädel has a highly creative touch and brings regional and seasonal produce to the fore. Much of it is sourced in the local area, including the wine. The chefs also deliver the dishes and talk you through them. Only German wines are available – choose for yourself in the wine cellar! Be aware that this place books up fast – follow the link on Oben's homepage for last-minute spots. Rooms available in the Obendrüber studio.",1 Star,"Car park,Credit cards not accepted,Terrace",1,49.38722,"Heidelberg, Germany",8.7356572,Oben,+491729171744,€€€€,https://guide.michelin.com/en/baden-wurttemberg/heidelberg/restaurant/oben,https://restaurant-oben.de/,2024-05-14 15:02:33.71521252+08:00
943,"Eiden 9, Bad Zwischenahn, 26160, Germany",Modern French,"The tastefully decorated Hotel Jagdhaus Eiden, which has been run by the Zur Brügge family for generations, enjoys a beautiful countryside location, just a few metres from the lake. Here you will find the modern and elegant fine dining restaurant, where chef Tim Extra and his enthusiastic team serve modern dishes that are rich in finesse, such as Balfego tuna with radish, buttermilk dashi and N25 caviar. A set menu is proposed, and you can opt to have five or six courses. These can be vegetarian, with meat or mixed. Attentive and well-organised service comes courtesy of a highly professional, but by no means stuffy, front-of-house team. The impressive wine list comprises over 600 labels. Tip: the restaurant has its own casino.",1 Star,"Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access",0,53.1887445,"Bad Zwischenahn, Germany",8.0331566,Apicius,+494403698416,€€€€,https://guide.michelin.com/en/niedersachsen/bad-zwischenahn/restaurant/apicius79202,http://apicius.de,2024-05-14 15:02:33.733263645+08:00
944,"Weidenallee 12, Hamburg, 20357, Germany","Seafood, Modern Cuisine","If you're a fan of fish and seafood, then Jellyfish is the place for you. Come and sample the set menu, which is available with four, six or eight courses. You will also be able to order an excellent ""exception"" in the form of a meat or poultry dish. With the select ingredients being prepared in a considered, modern and creative way, the technical skill is second to none. A fine example is Canadian Lobster ""Som Tam"". As for the setting, the restaurant, located in the Schanzenviertel, has a pleasingly minimalist interior, all the better to focus on the interesting, polished cuisine. The experience is rounded out by the smart, attentive and knowledgeable young front-of-house team, who will also help you find your way around the wine list. Small bistro menu at lunchtime Sat-Sun.",1 Star,Interesting wine list,0,53.5666172,"Hamburg, Germany",9.965481,Jellyfish,+49404105414,€€€€,https://guide.michelin.com/en/hamburg-region/hamburg/restaurant/jellyfish,https://www.jellyfish-restaurant.de/,2024-05-14 15:02:33.773942802+08:00
945,"Hohler Straße 1, Gummersbach, 51645, Germany",Modern French,"What a fabulous property! With this magnificent villa, Michael and Brigitta Quendler have opted for a highly distinguished setting in which to indulge their guests. Elegant style, warm tones, beautiful wooden floors, large mullioned windows – the overall effect is really inviting. Add to the location the attentive and competent service and Michael Quendler's cooking. Although predominantly a classic affair, his cuisine is still modern and enjoyably pared down – he is adept at weaving the different flavours of his excellent ingredients together on the plate. There are two set menus (one of which is vegetarian/vegan) featuring dishes you can also combine as you please or order à la carte. Excellent selection of wines by the bottle – you can rely on your charming hostess for recommendations! Comfortable guestrooms for an overnight stay.",1 Star,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access",0,50.9832866,"Gummersbach, Germany",7.5311837,Mühlenhelle,+492261290000,€€€€,https://guide.michelin.com/en/nordrhein-westfalen/gummersbach/restaurant/muhlenhelle,https://www.muehlenhelle.de/,2024-05-14 15:02:33.807237348+08:00
946,"Lehmweg 29, Hamburg, 20251, Germany","Creative, North African","What makes this restaurant so charming? In addition to the beautiful interior decor done out in warm tones and the friendly, competent service, Wahabi Nouri's cuisine should be mentioned first and foremost. You can really feel his passion for food! His cooking owes its personal touch to his respect for his heritage: Nouri comes from Casablanca, so he incorporates subtle North African influences, such as in the Berber vegetable tart or the tajine de sot-l'y-laisse. His two set menus draw on the finest seasonal ingredients, which are skilfully combined to conjure up dishes featuring harmoniously balanced spices and flavours with a whole host of nuances.",1 Star,"Restaurant offering vegetarian menus,Terrace",0,53.5822226,"Hamburg, Germany",9.9795367,Piment,+494042937788,€€€€,https://guide.michelin.com/en/hamburg-region/hamburg/restaurant/piment,https://restaurant-piment.de/,2024-05-14 15:02:33.838114291+08:00
947,"Hauptstraße 51, Eggenstein-Leopoldshafen, 76344, Germany","Farm to table, Classic French","In the restaurant of Zum Löwen hotel, located in the centre of the village, the pretty decor is a combination of rural charm and elegance, thanks to warm wood, a tiled stove, pretty fabrics and high-quality tableware. At the helm, Marcel Kazda cooks up ambitious cuisine with classical foundations and seasonal influences – the quality of the produce is excellent. The well-thought-out, sophisticated and intensely flavoursome dishes come in the form of two set menus with three to six courses. One is a ""low carb"" option – an appealing contemporary alternative that steers clear of wheat, soy and refined sugar. In addition, they offer a number of regional dishes à la carte. The wine pairings for the set menus are fantastic. Philipp Spielmann, an experienced sommelier, heads the outstanding front-of-house team.",1 Star,"Interesting wine list,Terrace",0,49.0779752,"Eggenstein-Leopoldshafen, Germany",8.3879211,Das garbo im Löwen,+49721780070,€€€,https://guide.michelin.com/en/baden-wurttemberg/eggenstein-leopoldshafen/restaurant/das-garbo-im-lowen,https://www.garbo-loewen.de/,2024-05-14 15:02:33.868503833+08:00
948,"Hanauer Landstraße 131, Frankfurt on the Main, 60314, Germany","Japanese, Japanese Contemporary","A hotspot for Japanese cuisine is hidden away in this unassuming town house in Frankfurt's Ostend neighbourhood. Having recently expanded his skill set and his knowledge of the Japanese culinary arts in both of Yoshizumi Nagaya's Düsseldorf restaurants, Masaru Oae now proposes two omakase menus composed of seven or nine courses – one with fish/meat, one vegetarian. The quality of the ingredients is second to none. Dishes such as scallops, kale, dashi butter sauce, as well as the excellent sushi, successfully draw on both classic and modern Japanese cuisine, while remaining open to the odd European influence. The aesthetics of the food have a major part to play too, as demonstrated by the elaborately decorated medley of starters. In an unpretentious and pared-back setting that evokes the Far East, diners take their seats at small tables or at the food counter (where they can watch the chef at work). Top tip: Opt for the sake pairings served with the set menu.",1 Star,"Air conditioning,Counter dining,Notable sake list",0,50.1119257,"Frankfurt on the Main, Germany",8.7129018,Masa Japanese Cuisine,+496960666247,€€€€,https://guide.michelin.com/en/hessen/frankfurt-am-main/restaurant/masa-japanese-cuisine,https://masa-frankfurt.de,2024-05-14 15:02:33.900677678+08:00
949,"Kleine Bockenheimer Straße 14, Frankfurt on the Main, 60313, Germany","Farm to table, International","Located in the heart of the city – albeit somewhat tucked away – this appealing bistro is a lively place with really good food. AndrÉ Rickert (known from the ""Weinsinn"") forms the dual leadership in the kitchen together with chef Patrick LÖhl. Theirculinary style is pleasingly down to earth yet sophisticated in terms of craftsmanship. Vegetarians are also well catered for. The service comes courtesy of a laid-back yet highly competent front-of-house-team who provide astute wine recommendations for the set menu. Tip: book early to avoid disappointment!",1 Star,"Restaurant offering vegetarian menus,Terrace",0,50.1142593,"Frankfurt on the Main, Germany",8.6742761,bidlabu,+496995648784,€€€,https://guide.michelin.com/en/hessen/frankfurt-am-main/restaurant/bidlabu,https://bidlabu.de/,2024-05-14 15:02:33.932139822+08:00
950,"Rheinallee 47, Bonn, 53173, Germany",Modern French,"A well-to-do neighbourhood in Bad Godesberg, a Wilhelminian villa with a stylish yellow and white façade, an elegant interior with stucco, parquet flooring and modern touches – the perfect backdrop for Rainer-Maria Halbedel's cuisine. A legend of the German fine dining scene, he started cooking in 1966, received a Michelin star in 1984 at his former restaurant Korkeiche, and has held onto it ever since. He incorporates modern elements into his classic French cuisine and creates harmonious flavour combinations. Only the best produce is used, including eggs from his own hens and vegetables from his extensive garden in the Eifel. Opf for the ""Menu Surprise"" if you fancy the alternative vegetarian set menu. The handwritten wine list is very pleasing – the chef-patron will be happy to provide you with recommendations himself.",1 Star,"Interesting wine list,Restaurant offering vegetarian menus,Terrace",0,50.6889689,"Bonn, Germany",7.1662272,halbedel's Gasthaus,+49228354253,€€€€,https://guide.michelin.com/en/nordrhein-westfalen/bonn/restaurant/halbedel-s-gasthaus,https://www.halbedels-gasthaus.de/,2024-05-14 15:02:33.960885362+08:00
951,"Altmarkt 1, Aue - Bad Schlema, 08280, Germany","Modern Cuisine, Creative","The long-established Hotel Blauer Engel is home to this small restaurant run by the dedicated and highly skilled Unger brothers. Claudius manages the restaurant floor while head chef Benjamin crafts a creative seasonal menu featuring three to seven meticulously presented courses, including dishes such as veal with beech mushrooms, gooseberry and parsley root. The kitchen team – including the head chef – join in serving and explain. The modern decor with a minimalist feel makes for an elegant and very inviting setting.",1 Star,"Air conditioning,Car park,Interesting wine list",0,50.5865356,"Aue - Bad Schlema, Germany",12.7014864,St. Andreas,+4937715920,€€€€,https://guide.michelin.com/en/sachsen/aue/restaurant/st-andreas,http://www.hotel-blauerengel.de,2024-05-14 15:02:33.988973401+08:00
952,"Fichtestraße 24, Berlin, 10967, Germany","Modern Cuisine, International","Why is this restaurant run by Ilona Scholl and Maximilian Strohe so popular? For one thing, there is the gorgeous setting. Housed in a pretty old building in Kreuzberg, the dining area boasts high stuccoed ceilings, wooden floors, artwork and original wallpaper. For another, the informal yet well-drilled front-of-house team, which is headed up by Scholl, fosters a friendly, laid-back atmosphere. But it is of course primarily the cuisine that draws diners in. The chef-patron and his kitchen team use premium ingredients to devise really interesting combinations. Their secret? Vibrant stocks and sauces that bring the different flavours together beautifully and give the dishes that certain something. The whole thing comes in the form of two 7-course menus: omnivorous or vegetarian. And don't miss the charming terrace.",1 Star,"Interesting wine list,Restaurant offering vegetarian menus,Terrace",0,52.4893627,"Berlin, Germany",13.4137112,tulus lotrek,+493041956687,€€€€,https://guide.michelin.com/en/berlin-region/berlin/restaurant/tulus-lotrek,https://www.tuluslotrek.de/,2024-05-14 15:02:34.022696649+08:00
953,"Hauptstrasse 9, Schwendi, 88477, Germany","Modern Cuisine, French Contemporary","This fine dining restaurant in the Oberschwäbischer Hof regales guests with ambitious and sophisticated cuisine in the form of two set menus, one of which is completely vegetarian. Putting a modern spin on classical cuisine, the dishes are coherent and full of finesse. Friendly and professional service from the chef's team. You can also stay overnight in well-maintained rooms.",1 Star,"Car park,Interesting wine list,Wheelchair access",0,48.1759617,"Schwendi, Germany",9.975686,Esszimmer im Oberschwäbischen Hof,+49735398490,€€€,https://guide.michelin.com/en/baden-wurttemberg/schwendi/restaurant/esszimmer-im-oberschwabischen-hof-1195566,https://www.oberschwaebischer-hof.de/,2024-05-14 15:02:34.070073015+08:00
954,"Neubaustraße 7, Würzburg, 97070, Germany","Creative, Modern Cuisine","This really lovely restaurant located in the centre of the Baroque city has a long tradition dating back to 1408. Kuno von Rebstock is said to have been one of the first owners of the Zum Rebstock estate at that time – hence the name. Today, diners can look forward to the ingredient-led cuisine of chef duo Robin Hofmann and Patrick Grieshaber. Creative modern dishes such as pike ceviche with carrot, egg and parmesan are served as part of a four- to six-course set menu by a well-drilled yet friendly and relaxed front-of-house team who give excellent advice on wine pairings. The restaurant itself is also pleasing on the eye, with its modern, elegant interior done out in warm and earthy tones and furnished with chic armchairs, and designer lamps. For overnight stays, the Hotel Rebstock proposes comfortable, individualised guestrooms.",1 Star,"Air conditioning,Wheelchair access",0,49.7904688,"Würzburg, Germany",9.9305144,KUNO 1408,+4993130931408,€€€€,https://guide.michelin.com/en/bayern/wurzburg/restaurant/kuno-1408,https://www.restaurant-kuno.de/main/index.php,2024-05-14 15:02:34.098947855+08:00
955,"Marktplatz 24, Waldkirchen, 94065, Germany","Modern Cuisine, Country cooking","If you are looking to combine real fine dining with designer shopping, then why not head to the second floor of the renowned Garhammer shopping complex? Take a seat in the sleek, sophisticated surroundings to enjoy Michael Simon Reis's innovative cuisine. The Passau-born chef-patron has an aptitude for combining creativity with culinary tradition, all the while placing great value on produce sourced from the region. The unbeatable value for money is also worth mentioning. Head to the terrace for fantastic views of the region.",1 Star,"Air conditioning,Car park,Great view,Terrace,Wheelchair access",0,48.729862,"Waldkirchen, Germany",13.6007906,Johanns,+4985812082000,€€,https://guide.michelin.com/en/bayern/waldkirchen/restaurant/johanns,https://www.restaurant-johanns.de/,2024-05-14 15:02:34.128409496+08:00
956,"Alpenstraße 21, Augsburg, 86159, Germany","Modern Cuisine, Seasonal Cuisine","Chef-patron Benjamin Mitschele, a long-standing presence as a restaurateur in Augsburg, presents two concepts here. On Wednesdays and Thursdays, the place operates as a bistro serving small plates à la carte. On Fridays and Saturdays there is an accomplished tasting menu. In both cases, the well-thought-out dishes are full of flavour and personality. Close attention is paid to the quality and seasonality of ingredients, some of which come from the restaurant's own certified-organic nursery. Ambitious wine recommendations. The interior is pleasingly modern and the vibe relaxed. In summer, a nice terrace is set up on the pavement.",1 Star,"Interesting wine list,Restaurant offering vegetarian menus,Terrace",0,48.3575728,"Augsburg, Germany",10.8969716,Alte Liebe,+4982165057850,€€€€,https://guide.michelin.com/en/bayern/augsburg/restaurant/alte-liebe,http://www.alte-liebe-augsburg.de/,2024-05-14 15:02:34.148639324+08:00
957,"Am Bonner Bogen 1, Bonn, 53227, Germany","Japanese, Modern Cuisine","The name of this restaurant fuses the Japanese word ""yu"" and the Italian word ""unico"", hinting at the food served here. ""Yunico"" is also a reference to the uniquely high culinary standards they uphold. Situated on the top floor of the Kameha Grand lifestyle hotel, thanks to its floor-to-ceiling windows the restaurant affords a fantastic view of the Rhine – a view which is of course even better from the terrace. Then there is the smart, high-quality decor, all done out in red, black and white, as well as the experienced and well-coordinated front-of-house team. Head chef Christian Sturm-Willms delivers a highly contemporary take on Japanese cuisine that also looks to the Mediterranean for inspiration. Opt for the omakase menu if you want to be surprised. Alternatively, choose from the Ōsentikku set menu or the ""Filet & Roastbeef"" (Kobe beef).",1 Star,"Air conditioning,Great view,Notable sake list,Terrace,Wheelchair access",0,50.718668,"Bonn, Germany",7.1525078,Yunico,+4922843345500,€€€€,https://guide.michelin.com/en/nordrhein-westfalen/bonn/restaurant/yunico,https://www.kamehabonn.de/yunico/,2024-05-14 15:02:34.172645658+08:00
958,"Cuxhavener Straße 86, Cuxhaven, 27476, Germany",Creative,"A breathtaking view of the North Sea, the Elbe world shipping route and the UNESCO-listed Wadden Sea forms the backdrop for first-class cuisine served in the fine dining restaurant of Badhotel Sternhagen. This is the domain of Marc Rennhack, whose modern cooking builds on classical culinary foundations. With consummate skill, he injects dishes with a sense of creative flair and conjures up interesting flavour combinations. His set menu comes in three to seven courses. At elegantly set tables, you will be served cordially and attentively. The walk-in wine cellar – 3m below sea level – holds a large selection of fine wines.",1 Star,"Air conditioning,Car park,Great view,Wheelchair access",0,53.886445,"Cuxhaven, Germany",8.645506,Sterneck,+4947214340,€€€€,https://guide.michelin.com/en/niedersachsen/cuxhaven/restaurant/sterneck,https://www.badhotel-sternhagen.de/,2024-05-14 15:02:34.190167382+08:00
959,"Vorbergstraße 10A, Berlin, 10823, Germany","Regional Cuisine, Modern Cuisine","Set in a listed building dating from 1903, this restaurant is run in a down-to-earth yet professional and carefully considered way – and that goes for the atmosphere, the service and the food. Incidentally, the name of this place is the Swedish word for ""field"" – a nod to the Nordic roots of head chef Björn Swanson and the ingredient-led style of cooking cultivated here. He and his team are inspired by the changing seasons, and plant-based ingredients take centre stage in the modern set menu. You can watch the chefs at work as the kitchen is practically part of the dining area in this friendly, vibrant little establishment – perfect for a cosy get-together.",1 Star,,0,52.4892069,"Berlin, Germany",13.3548455,faelt,+493078959001,€€€€,https://guide.michelin.com/en/berlin-region/berlin/restaurant/faelt,https://www.faelt.de/,2024-05-14 15:02:34.208801608+08:00
960,"Weinstraße 31, Wachenheim an der Weinstraße, 67157, Germany","Fusion, Creative","Perhaps you are already familiar with the restaurant of the same name in Kallstadt. Here in Wachenheim, Bettina and Benjamin Peifer have come up with a new and interesting concept! After welcome drinks and appetisers in Gud Stubb (the former vicarage), you are introduced to their culinary philosophy in the pantry, before taking a seat in the minimalist urban-style restaurant area, either at the counter with a direct view into the kitchen, at a small table or in a koshitsu (a separate nook). A special fusion of the cuisines of the Palatinate and Japan is on offer. The focus is on regional and sustainably produced ingredients, cf. the sturgeon, which is sourced from a local breeder and lacquered with sweet soy sauce before being grilled to perfection and served with tender spinach and a potent truffle foam. The open fire plays a major role, producing wonderful roasted flavours! The front-of-house team is always on hand, and the chef often brings out dishes himself. Music adds to the pleasant atmosphere. Astute wine recommendations.",1 Star,"Air conditioning,Car park,Interesting wine list",0,49.4385482,"Wachenheim an der Weinstraße, Germany",8.1820048,Intense,+4963226004994,€€€€,https://guide.michelin.com/en/rheinland-pfalz/wachenheim-an-der-weinstrasse/restaurant/intense-1195298,https://www.restaurant-inten.se/,2024-05-14 15:02:34.227348134+08:00
961,"Landsberger Allee 106, Berlin, 10369, Germany",Modern Cuisine,"It is worth making your way out to Lichtenberg: up here on the 12th floor of the Vienna House Andel's Berlin you have a fantastic view over the city. The decor has a chic urban feel, but also incorporates some striking vintage details, such as the old doors. Sascha Kurgan's excellent modern set menus, ""Voyage Culinaire"" and ""Vegetarian"", combine Mediterranean, Asian and regional accents in dishes such as dim sum made from an excellent noodle dough, filled with a ragout of braised pork chin with a little coriander, and served with a thick jellied dashi stock and a spicy chorizo oil. Complemented by poached egg yolk, edamame and spring onions, this culinary creation is full-bodied and packed with flavour. Pairings (wine or alcohol-free) are available on request. The wine list has an Eastern European focus – you can count on the highly professional yet pleasantly laid-back waitstaff to provide astute recommendations. Tip: Head up a couple more floors to Loft14 for a digestif!",1 Star,"Air conditioning,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",0,52.5282836,"Berlin, Germany",13.4565275,SKYKITCHEN,+49304530532620,€€€€,https://guide.michelin.com/en/berlin-region/berlin/restaurant/skykitchen,https://www.skykitchen.berlin/,2024-05-14 15:02:34.247119262+08:00
962,"Wieckesweg 29, Dortmund, 44309, Germany","Contemporary, Classic French","Temporarily closed.A culinary experience that inspires joy! In the middle of a well-tended residential area, in a pretty house with a pointed gable, is this delightfully bright and modern restaurant run by Dirk Grammon. The open kitchen sends out a tasting menu, which can be supplemented with an extra dish dubbed ""Das kleine Extra"". ""Signature Fingerfood"" to start with: ""Zweierlei von Parmesan und Olive"". This is classic cuisine, full of finesse and full-bodied flavours. Be sure to peruse the extensive and reasonably priced wine list. There is also a wine bar with terrace, where you can enjoy a light snack.",1 Star,,0,51.52023,"Dortmund, Germany",7.53532,Grammons Restaurant,+4923193144465,€€€€,https://guide.michelin.com/en/nordrhein-westfalen/dortmund/restaurant/grammons-restaurant,https://grammons.de/,2024-05-14 15:02:34.272537597+08:00
963,"Bernauer Straße 31, Prien am Chiemsee, 83209, Germany","Modern Cuisine, Regional Cuisine","In a former cookery school, chef-patron Dominik Wachter and his team have implemented an attractive modern ""counter concept"". In a very appealing and cosy atmosphere, you sit comfortably at the large bar in the middle of the space or at one of the high tables, from where you can watch the action at the kitchen pass unfold. Interesting, coherent dishes are created from predominantly regional ingredients and served as a set menu. They also propose a food-wine pairing.",1 Star,Car park,0,47.8506316,"Prien am Chiemsee, Germany",12.3450485,Wachter Foodbar,+498051966888,€€€€,https://guide.michelin.com/en/bayern/prien-am-chiemsee/restaurant/wachter-foodbar,http://www.wachter-foodbar.de/,2024-05-14 15:02:34.301863638+08:00
964,"Gmunder Straße 27, Munich, 81379, Germany","Seasonal Cuisine, Regional Cuisine","Despite the change in kitchen leadership, the commitment to the absolutely sustainable farm-to-table concept remains unwavering here. Executive chef Timo Fritsche and head chef Maximilian Huber are in tune with the times, sourcing their ingredients locally and using them in their entirety. They also do their own fermenting and pickling. In their creative set menu, they combine, for example, a perfectly cooked, wonderfully tender salmon trout from Schliersee with a full-bodied hay beurre blanc rounded off with tarragon butter and delicately seasoned, resulting in an intensively flavoured dish. The wine list features a wide selection of organic and biodynamic wines. Housed in Sendling's WunderLocke hotel, À LA CARTE and FINE DINE form a trendy and stylish dual dining concept. Incidentally, its sister restaurant is the MICHELIN-starred mural.",1 Star,"Interesting wine list,Wheelchair access",1,48.0973087,"Munich, Germany",11.5284152,mural farmhouse - FINE DINE,+4989262089079,€€€€,https://guide.michelin.com/en/bayern/mnchen/restaurant/mural-farmhouse,https://muralfarmhouse.de/,2024-05-14 15:02:34.333447682+08:00
965,"Wittener Straße 288, Wuppertal, 42279, Germany","Classic French, Farm to table","It would be easy to drive straight past this small, slate-clad inn, where Serkan Akgün has been going it alone since 2017. Your welcoming host has dedicated more than the last 30 years of his life to hospitality. The world of wines, too, brings him – and his guests – enjoyment. Since October 2020, chef Alexander Hoppe has been creating modern cuisine that is rooted in classical culinary tradition and brimming with finesse and contrasts. Changing with the seasons, the menu includes dishes such as pike-perch served with risotto, dashi beurre blanc and chive oil. Excellent ingredients are just as much the focus here as the craftsmanship, flavour and original ideas. You always have the option of adding to the set menu. This lovely restaurant also has a terrace overlooking the Wupper Valley.",1 Star,"Car park,Terrace",0,51.3027203,"Wuppertal, Germany",7.2518493,Shiraz,+4920226533779,€€€€,https://guide.michelin.com/en/nordrhein-westfalen/wuppertal/restaurant/shiraz,https://restaurant-shiraz.com/,2024-05-14 15:02:34.362799223+08:00
966,"Kurfürstenstraße 31, Munich, 80801, Germany",Modern Cuisine,"The ""Brothers"" in question are the Klaas twins, who have already made a name for themselves as maître d' and sommelier on the restaurant scene; the name also alludes to the brotherly spirit in the team, which includes head chef Daniel Bodamer. He draws on experience gained during stints at some top establishments to create modern dishes with classical foundations and international influences, using excellent produce in the process. A set menu is also drawn from the à la carte selection and the well-curated wine list has a personal touch. The atmosphere is laid back and urban chic. From the seats at the counter you can see into the kitchen.",1 Star,"Interesting wine list,Wheelchair access",0,48.156266,"Munich, Germany",11.5758627,Brothers,+498945461930,€€€€,https://guide.michelin.com/en/bayern/mnchen/restaurant/brothers,https://www.brothers-munich.com/,2024-05-14 15:02:34.392728765+08:00
967,"Dekan-Karl-Platz 21, Mittenwald, 82481, Germany","Country cooking, Seasonal Cuisine","Much to the delight of his guests, Andreas Hillejan, originally from the Lower Rhine, moved to Upper Bavaria some years ago. Here in the beautiful village of Mittenwald, at the foot of the Karwendel Mountains, he offers his own refined take on traditional pub cuisine, resulting in some really crowd-pleasing dishes. Take a seat in the pleasingly informal, simple dining room and opt for the ""Wirtshaus mal anders"" set menu or one of the appealing à la carte dishes. Before or after your meal, you might like to take a walk through the colourfully painted houses of this pretty historical town, which is renowned for its violin makers and climatic health resort – you won't have far to go, as the restaurant is very close to the pedestrianised zone.",1 Star,Terrace,0,47.4390442,"Mittenwald, Germany",11.2598384,Das Marktrestaurant,+4988239269595,€€€,https://guide.michelin.com/en/bayern/mittenwald/restaurant/das-marktrestaurant,https://www.das-marktrestaurant.de/,2024-05-14 15:02:34.421194704+08:00
968,"Marktstraße 39, Weinstadt, 71384, Germany","Modern Cuisine, Classic French","Cédric Staudenmayer is at the helm of this restaurant (formerly known as Krone), which is located in the Beutelsbach district. He cooks up ambitious modern cuisine based on classical foundations. Meat-free dishes such as ""potato, onion, mushroom, green pepper"" showcase the chef's ability to harmoniously balance bold flavours and contrasts. The set menu, which changes every two months, is also available in a vegetarian version if ordered in advance. Attentive service is provided by a friendly and highly adept front-of-house team. The building dates from 1800, and the classical, traditional interior has been revamped with subtle modern design features. Overnight accommodation is available at the Weinstadt Hotel next door.",1 Star,,0,48.8044011,"Weinstadt, Germany",9.3885778,Cédric,+4971513048228,€€€,https://guide.michelin.com/en/baden-wurttemberg/weinstadt/restaurant/cedric-1204630,https://www.restaurant-cedric.de/,2024-05-14 15:02:34.450947646+08:00
969,"Konviktstraße 8, Freiburg im Breisgau, 79098, Germany",Classic Cuisine,"Martin Fauster is no stranger to the restaurant scene, having proved his culinary pedigree during his years at Munich's Königshof. Now, in his Freiburg restaurant, he remains true to his principles. In a well-kept historical building in the pedestrian area (the terrace is delightful in summer), he cooks up classic cuisine made with excellent ingredients. The punchy sauces, jus and stocks are by no means the least of the taste sensations served here. The wine list is also impressive. Parkhaus Schlossberggarage across the street is a convenient parking option for motorists.",1 Star,Terrace,0,47.9944494,"Freiburg im Breisgau, Germany",7.8547474,Wolfshöhle,+4976130303,€€€€,https://guide.michelin.com/en/baden-wurttemberg/freiburg-im-breisgau/restaurant/wolfshohle-1198858,http://www.wolfshoehle-freiburg.de,2024-05-14 15:02:34.48241159+08:00
970,"Heitzenhofener Straße 16, Duggendorf, 93182, Germany","Farm to table, International","An elegant affair: clean lines, lovely natural materials and pale, warm tones make for a modern yet cosy atmosphere in the fine dining restaurant of the 100-year-old ""Gasthaus Hummel"". On entering the restaurant you can sneak a peek into the kitchen, where a seasonal set menu is put together under the supervision of chef-patron Stefan Hummel, who makes a point of sourcing his selected produce from the region. Not only can you look forward to an abundance of flavour and finesse, but you can also expect great value for money. The dedication of the Hummel family is also plain to see in the friendly and competent front-of-house team, which is headed up by your cordial hostess. You might also like to extend your stay among the mountains and spend the night in the well-maintained family-run hotel.",1 Star,Car park,0,49.1161842,"Duggendorf, Germany",11.9136635,DIE GOURMET STUBE im Gasthaus Hummel,+499473324,€€€,https://guide.michelin.com/en/bayern/duggendorf/restaurant/hummels-gourmetstube,https://gasthaushummel.de/,2024-05-14 15:02:34.509874628+08:00
971,"Berchtesgadener Straße 111, Bischofswiesen, 83483, Germany",Modern Cuisine,"This space in the multifaceted Kulturhof is geared towards the traditional German card game ""Schafkopf"". But four days a week, it becomes a fine dining restaurant with four tables. A set menu with pleasingly pared-down dishes is proposed – these range from down-to-earth to classic or modern and creative. A vegetarian version of the menu is also available. Martin Bielik, your dedicated sommelier, provides astute wine recommendations. An amusing touch: the menu and wine list are laid out on the table as if they were a game of cards.",1 Star,"Car park,Wheelchair access",0,47.6277007,"Bischofswiesen, Germany",12.9892613,Solo Du,+498652958524,€€€,https://guide.michelin.com/en/bayern/bischofswiesen/restaurant/solo-du,https://www.kulturhof.bayern/solo-du,2024-05-14 15:02:34.54023467+08:00
972,"Hufergasse 23, Essen, 45239, Germany","Austrian, French Contemporary","Chef Jürgen Kettner and his associate, Wiebke Meier, call their concept ""New Austrian"" – Austrian tradition meets modern style. This applies to the trendy yet cosy setting as well as the food. The Styrian-born chef draws on excellent ingredients and Asian influences to create his original take on dishes from his homeland, which are ideal for sharing. The short wine list includes a variety of organic labels and options by the glass. There is also a shop selling Styrian delicacies.",1 Star,Counter dining,0,51.3889835,"Essen, Germany",7.0014943,Kettner's Kamota,+4920172044700,€€€,https://guide.michelin.com/en/nordrhein-westfalen/essen/restaurant/kettner-s-kamota,https://kettnerskamota.de/,2024-05-14 15:02:34.569458511+08:00
973,"Stuttgarter Straße 2, Asperg, 71679, Germany",Classic French,"Dedicated, cordial and consistent service is the name of the game in the Ottenbacher family establishment, a fact which can be put down to their long tradition of hospitality, which spans four generations! Here, they cultivate tradition and yet continue to evolve – as you can see in the spruce half-timbered house with its green shutters, where historical charm meets more modern and elegant design features. Max Speyer's classic cuisine also draws on the region for inspiration. There is a choice of three menus - including a vegan menu - and à la carte dishes. Diners can also look forward to an excellent wine list. Hotel Adler has comfortable guestrooms.",1 Star,"Air conditioning,Car park,Restaurant offering vegetarian menus",0,48.9046036,"Asperg, Germany",9.1352183,Schwabenstube,+49714126600,€€€,https://guide.michelin.com/en/baden-wurttemberg/asperg/restaurant/schwabenstube,https://www.adler-asperg.de/de/,2024-05-14 15:02:34.617980279+08:00
974,"Weimarer Straße 60, Blankenhain, 99444, Germany","Modern French, Mediterranean Cuisine","With just 16 covers, the tasteful little restaurant of the Spa & GolfResort Weimarer Land has a pleasantly intimate character. Comfortable armchairs, a beautiful decoration and a cosy atmosphere provide the perfect setting for the set menu devised by chef Danny Schwabe and his ambitious team. The food is a creative take on French cuisine. Sophisticated wine pairings. The friendly and charming service staff are supported on the restaurant floor by the kitchen team.",1 Star,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Wheelchair access",0,50.8747844,"Blankenhain, Germany",11.3422232,Masters,+493645961640,€€€,https://guide.michelin.com/en/thuringen/blankenhain/restaurant/masters,https://www.golfresort-weimarerland.de/spa-golf-hotel/geniessen/restaurant/restaurant-masters.html,2024-05-14 15:02:34.646331718+08:00
975,"Hauptstraße 2, Neuhausen, 75242, Germany","Modern Cuisine, Creative","At Alte Baiz, you can look forward to an upscale setting with charming rustic-style overtones and Claudio Urru's modern-inspired cuisine. A lot of thought goes into his cooking, and his dishes are always on point in terms of flavour, regardless of whether you opt for one of the two ""gourmet menus"" (you can also order dishes from these à la carte) or one of the daily specials. There is also an interesting selection of dishes for two, such as veal chops, whole roasted German Kikok chicken or Breton loup de mer – all carved at your table. Friendly and adept service.",1 Star,Car park,0,48.8182484,"Neuhausen, Germany",8.7698838,Alte Baiz,+4972349473899,€€€€,https://guide.michelin.com/en/baden-wurttemberg/neuhausen/restaurant/alte-baiz,http://www.gruenerwald.de,2024-05-14 15:02:34.68302337+08:00
976,"Karl-Weiser-Straße 1, Mainz, 55131, Germany","Modern French, Creative","Located in Mainz's city park and run by the dedicated Barth family, FAVORITE parkhotel is not only a sophisticated place to stay but its fine dining restaurant is a popular destination in its own right. The owners made the right call in hiring head chef Tobias Schmitt, previously sous-chef at Frankfurt's Lafleur. His modern cuisine draws on excellent produce to conjure up streamlined and coherent dishes. The set menus on offer are called ""Roots"" (""The roots of cooking"") and ""Blossom"" (""Light, modern & contemporary cuisine""), and there is also a vegetarian alternative. As for the restaurant itself, it boasts a refined and elegant interior. A table by the window is your best bet – or dine on the beautiful terrace overlooking the Rhine and Taunus.",1 Star,"Air conditioning,Car park,Great view,Restaurant offering vegetarian menus,Terrace,Wheelchair access",0,49.9899559,"Mainz, Germany",8.289494,FAVORITE restaurant,+4961318015133,€€€€,https://guide.michelin.com/en/rheinland-pfalz/mainz/restaurant/favorite-restaurant,https://favorite-mainz.de/,2024-05-14 15:02:34.708898506+08:00
977,"Augustaplatz 2, Baden-Baden, 76530, Germany","Classic French, Seasonal Cuisine","Sophie and Stéphan Bernhard have made it their mission to indulge the diners of this city since 1998. Since relocating, they welcome their guests here in the Stahlbad, a beautiful 19C building located in the heart of Baden-Baden. The classic French cuisine, which is in the blood of the chef-patron, a native Frenchman, is as much in great demand as it ever was. His clearly structured and wonderfully harmonious dishes give pride of place to high-quality produce. The front-of-house team, which includes the lady of the house, is exceptionally cordial and accomplished, and the wine recommendations are second to none – there is a very good selection to choose from.",1 Star,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace",0,48.7595,"Baden-Baden, Germany",8.23999,Le Jardin de France im Stahlbad,+4972213007860,€€€€,https://guide.michelin.com/en/baden-wurttemberg/baden-baden/restaurant/le-jardin-de-france,https://www.lejardindefrance.de/baden-baden/aktuell,2024-05-14 15:02:34.735488743+08:00
978,"Weimarer Straße 60, Blankenhain, 99444, Germany","Seasonal Cuisine, Italian Contemporary","The restaurant of the attractive Spa & GolfResort Weimarer Land serves Italian-inspired dishes with classical influences. Head chef Marcello Fabbri has made a name for himself in the region. He proposes a five-course menu made with excellent produce from Italy – his pasta is a real treat. The waitstaff are friendly and highly proficient, and the sommelier's recommendations are spot on. The decor is also lovely and has a partially open kitchen. The terrace is delightful in summer!",1 Star,"Car park,Terrace",0,50.8747868,"Blankenhain, Germany",11.3423392,The First,+493645961644000,€€€,https://guide.michelin.com/en/thuringen/blankenhain/restaurant/the-first,https://www.golfresort-weimarerland.de/spa-golf-hotel/geniessen/restaurant/restaurant-the-first.html,2024-05-14 15:02:34.76203018+08:00
979,"Schafbachstraße 14, Andernach, 56626, Germany","Innovative, Asian and Western","Temporarily closed.Born in South Korea, raised in Sweden and trained in the art of French cuisine, Peter Fridén, formerly head chef at Karlsruher's TAWA YAMA FINE, has been shaped by three culinary cultures. At YOSO, he combines Asian-Japanese, Scandinavian and French influences in his New Nordic Japanese Cuisine. Made using top-quality ingredients, an intriguing, soulful and innovative blend of textures and contrasts is presented, for example, in the halibut and scallop served with spinach, koji beurre blanc and fermented gooseberry. The set menu can comprise four, five or six courses, including vegetarian options. The dedicated and friendly service team will gladly talk you through the dishes in detail – including the chefs. In addition, the restaurant of Hotel am Ochsentor in the historical centre of Andernach boasts a sleek modern urban interior with a Far Eastern feel.",1 Star,"Air conditioning,Restaurant offering vegetarian menus",0,50.43818,"Andernach, Germany",7.3983984,YOSO,+4926324998643,€€€€,https://guide.michelin.com/en/rheinland-pfalz/andernach/restaurant/yoso,https://purs.com/purs/yoso/,2024-05-14 15:02:34.79062132+08:00
980,"Gössersdorf 25, Weißenbrunn, 96369, Germany","Farm to table, Creative","Chef-patron Domenik Alex and Madlen Häckel represent the fifth generation to run this family business, which has been in existence since 1886. ""A balance between living tradition and creative zeitgeist"" is their motto. The cuisine is seasonal and rich in flavour and finesse, with creative dishes that draw on modern influences, are pared down to the essentials and clearly structured. Some of the ingredients are in fact home-grown. Warm wood and sleek design make for an attractive setting in which to enjoy the friendly and competent service provided by the proprietress. Comfortable guestrooms available, should you wish to stay overnight.",1 Star,"Car park,Terrace",0,50.188066,"Weißenbrunn, Germany",11.4062317,Gasthof Alex,+4992231234,€€€€,https://guide.michelin.com/en/bayern/weissenbrunn/restaurant/gasthof-alex,https://www.gasthofalex.de,2024-05-14 15:02:34.817209157+08:00
981,"Amalienbadstraße 41b, Karlsruhe, 76227, Germany","Modern Cuisine, International","FINE is the name given to the stylish fine dining restaurant, which offers a creative set menu in the evening. The extremely dedicated front-of-house team takes care of diners in a friendly and enjoyably unobtrusive manner, talking them through the menu in detail, while the sommelier helps with the wine selection. Incidentally, the Japanese name ""TAWA YAMA"" means ""tower mountain"" and is a reference to the Turmberg outside Karlsruhe. In addition to FINE, there is the trendy EASY, which has a simpler menu. You can use the hotel's own parking garage free of charge.",1 Star,"Air conditioning,Car park,Restaurant offering vegetarian menus,Terrace",0,48.9958168,"Karlsruhe, Germany",8.4664493,TAWA YAMA FINE,+497219098950,€€€€,https://guide.michelin.com/en/baden-wurttemberg/karlsruhe/restaurant/tawa-yama-fine,https://tawayama.de/,2024-05-14 15:02:34.847177698+08:00
982,"Unterer Markt 35, Auerbach in der Oberpfalz, 91275, Germany","International, Farm to table","Here, Christine Heß and Michael Laus really deliver on their appealing ""soul food"" concept. After working side by side at Frankfurt's Villa Merton, the two have fulfilled their dream of owning their own restaurant. Here, in their establishment located right next to Auerbach town hall, the owner demonstrates a knack for creative cuisine. Made using top-notch seasonal produce, his dishes are really interesting and precisely crafted, right down to the last detail – for example, Oriental meatballs, hummus, parsley salsa, sesame, chickpeas, pomegranate, walnuts – this is real soul food, which is also reasonably priced! Diners are given a choice of two set menus: ""DasEine"" or ""DasAndere"", and individual courses can also be swapped in or out. The cordial owner looks after guests – furthermore, it is the chef who brings out the aperitif nibbles at the beginning. A lovely modern restaurant that serves simply excellent food!",1 Star,,0,49.6928628,"Auerbach in der Oberpfalz, Germany",11.6302869,SoulFood,+4996432052225,€€€,https://guide.michelin.com/en/bayern/auerbach-in-der-oberpfalz/restaurant/soulfood,https://www.restaurant-soulfood.com/,2024-05-14 15:02:34.873479835+08:00
983,"Watmarkt 5, Regensburg, 93047, Germany","Japanese, Sushi","Two restaurants with Swedish names under one roof. In contrast to the original restaurant Storstad, Aska is a compact sushi restaurant with a decidedly personal touch. The name translates as ""ash"", and the interior is accordingly dark in hue. Diners take their seats at the counter or one of the few booth tables to enjoy authentic sushi in the form of an eight- or 10-course set menu, served with two additional recommendations. Having learned his craft in his hometown of Osaka, sushi master Atsushi Sugimoto now transforms premium ingredients into the best classic sushi to be found far and wide! The attentive and charming front-of-house staff will be able to provide just the right sake to accompany your set menu, plus there is a ""flat rate"" for all-you-can-drink mineral water and green tea – a highly unusual offer in Germany.",1 Star,"Counter dining,Notable sake list,Wheelchair access",0,49.0200415,"Regensburg, Germany",12.0963365,Aska,+4994159993000,€€€€,https://guide.michelin.com/en/bayern/regensburg/restaurant/aska-1186893,http://aska.restaurant/,2024-05-14 15:02:34.902514976+08:00
984,"Stadtweg 38a, Osnabrück, 49086, Germany","Modern Cuisine, Creative","Three areas – ""Iko-Flowers"", ""Iko-Atelier"" and ""Iko-Restaurant"" – have been successfully combined here. The result is an appealingly sleek, modern interior with a trendy rustic feel, floral decorations from the adjoining shop and handmade tableware from the integrated pottery workshop. In the open kitchen, select ingredients go into a modern and creative set menu comprising five or seven courses (vegetarian options available). The chefs serve the dishes themselves. Ask the charming and well-trained waitstaff about the house range of alcohol-free cocktails. Pretty garden terrace. Good to know: They also offer pottery classes.",1 Star,"Credit cards not accepted,Terrace",0,52.2697166,"Osnabrück, Germany",8.1281943,IKO,+4954144018030,€€€€,https://guide.michelin.com/en/niedersachsen/osnabruck/restaurant/iko,https://www.iko-restaurant.de/,2024-05-14 15:02:34.930730815+08:00
985,"Fritschestraße 48, Berlin, 10627, Germany","Israeli, Modern Cuisine","This restaurant located in the Charlottenburg-Wilmersdorf district draws diners in with a chic, minimalist decor and exciting cuisine. In his Levantine-inspired creations, owner Gal Ben Moshe gives a nod to his Israeli roots as well as to modern European standards. Made from excellent ingredients, his interesting dishes are replete with contrasts in flavour. Beyond the fantastic gastronomic diversity on display, what really impresses here is the sense of a highly personal touch that you won't find anywhere else. To complete the picture, first-rate wines as recommended by Jacqueline Lorenz, a much-lauded sommelier and the extremely friendly lady of the house. Among the 530 wines, there are fine wines from Israel, Syria and Lebanon to be found. All wines are also available by the glass.",1 Star,"Interesting wine list,Restaurant offering vegetarian menus",0,52.5071399,"Berlin, Germany",13.3007267,prism,+493054710861,€€€€,https://guide.michelin.com/en/berlin-region/berlin/restaurant/prism,https://www.prismberlin.de/,2024-05-14 15:02:34.960100556+08:00
986,"Saarstraße 2, Neuhütten, 54422, Germany",Modern French,"Christiane Detemple-Schäfer and Oliver Schäfer form an absolute dream team. Your friendly hosts have been working side by side here since 1992 and their impressive dedication to the task has made Le temple a permanent fixture on the fine dining scene – not only in the small town of Neuhütten, but also among the Michelin-starred restaurants of Rhineland-Palatinate. This is a modern and creative take on classic cuisine – delicate, elaborate and extremely meticulous – to be enjoyed in the form of set menus, which change with the seasons. The interior of this elegant and minimalist restaurant is tastefully furnished, as is the small cigar lounge next door. If you want to spend a night amid the beautiful landscape of the Hunsrück, you can do so in cosy guestrooms – a delicious breakfast is also available. A nice alternative is the bistro with regional cuisine.",1 Star,"Car park,Terrace",0,49.6425213,"Neuhütten, Germany",7.0114426,Le temple,+4965037669,€€€€,https://guide.michelin.com/en/rheinland-pfalz/neuhtten/restaurant/le-temple,http://www.le-temple.de/,2024-05-14 15:02:34.987346694+08:00
987,"Etzenroter Straße 4, Waldbronn, 76337, Germany",Classic Cuisine,"This chic little fine dining restaurant has recently relocated to what was once the bar of Schwitzer's Hotel am Park. Here, owner Cédric Schwitzer proposes classic and at the same time modern cuisine made from high-quality produce. The food is cooked in front of the guests. There is a six-course set menu, either with fish and meat or as a vegetarian version. Diners can either sit at regular tables or the counter, and are waited on by friendly and attentive staff.",1 Star,"Air conditioning,Car park,Counter dining,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access",0,48.9209362,"Waldbronn, Germany",8.4748202,Schwitzer's Gourmet-Restaurant,+497243354850,€€€€,https://guide.michelin.com/en/baden-wurttemberg/waldbronn/restaurant/schwitzer-s-am-park,https://schwitzers.com/,2024-05-14 15:02:35.016337734+08:00
988,"Königsbrücker Straße 96, Dresden, 01099, Germany","Modern Cuisine, International","With its industrial-style architecture, loft feel and elegant, upmarket interior, Elements is a chic restaurant run by Martina and Stephan Mießner in the historical Zeitenströmung building complex. He heads up the kitchens; she is in charge of the friendly and smooth front-of-house service. The spacious and high-ceilinged interior boasts floor-to-ceiling arched windows, beautiful floorboards and comfortable brown leather chairs with a vintage look. The dishes are pleasantly well defined and pared down with plenty of expression and finesse – order à la carte or opt for the ""chef's menu"". Lovely terrace on Times Square. The casual DELI offers a more casual alternative from noon.",1 Star,"Car park,Interesting wine list,Terrace,Wheelchair access",0,51.0808169,"Dresden, Germany",13.7608648,Elements,+493512721696,€€€,https://guide.michelin.com/en/sachsen/dresden/restaurant/elements351459,https://www.restaurant-elements.de/,2024-05-14 15:02:35.046943377+08:00
989,"Tonbachstraße 237, Baiersbronn, 72270, Germany","Modern Cuisine, Asian Influences","Following stints at Köhlerstube and temporaire, Florian Stolte has now struck out on his own with 1789. Things are pleasantly laid back at this intimate restaurant, where the decor is minimalist yet upscale and elegant. The two set menus – one of them vegetarian – showcase his unique culinary style, which combines classic European cuisine with modern and Asian influences. The stone-basse served with bell pepper, coriander and red Thai curry is an example of a dish that is positively bursting with flavour and possesses a bold, stimulating spiciness that is integrated with great skill. The ingredients are top-notch; for instance, the beef with porcini, leek and an Asian jus is made with excellent Australian Wagyu produced by Jack's Creek. With its delightful accents, balance of flavours and extremely precise craftsmanship, this cuisine is inspiring. The waitstaff are highly adept, and Florian Stolte doesn't miss the opportunity to serve one or two courses himself.",1 Star,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access",0,48.5369525,"Baiersbronn, Germany",8.3582841,1789,+497442492665,€€€€,https://guide.michelin.com/en/baden-wurttemberg/baiersbronn/restaurant/1789-1191834,https://www.traube-tonbach.de/restaurants-bar/1789-1/,2024-05-14 15:02:35.078199321+08:00
990,"Äußere Sulzbacher Straße 118, Nuremberg, 90491, Germany","Creative, Modern Cuisine","This stylish, modern restaurant just outside Nuremberg's city centre is a welcome addition to the fine dining scene in the Franconian metropolis. Following stints working at first-class establishments such as Louis C. Jacob in Hamburg, Amador in Langen, and under Johanna Maier in Filzmoos, Austria, Stefan Meier struck out on his own a few years ago. Together with a motivated kitchen team, he combines the finest hand-selected ingredients to create imaginative dishes brimming with beautifully balanced flavours. Vegetarians are also catered for. Last but not least, the professional, friendly and attentive service also contributes to the feel-good atmosphere in this chic, minimalist-style restaurant.",1 Star,"Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access",0,49.4641108,"Nuremberg, Germany",11.1184521,ZweiSinn Meiers | Fine Dining,+4991192300823,€€€€,https://guide.michelin.com/en/bayern/nurnberg/restaurant/zweisinn-meiers-fine-dining,https://www.meierszweisinn.de/,2024-05-14 15:02:35.11337637+08:00
991,"Gebelsbergstraße 97, Stuttgart, 70199, Germany",Classic Cuisine,"Located in the middle of a residential area in the south of Stuttgart, this gem is not easy to find but is well worth seeking out! Run with great dedication, the restaurant has a tasteful interior, and attentive service comes courtesy of an accomplished front-of-house team under the management of Claudia Johnson. But perhaps the main draw is the food served up by chef-patron Michael Huppert. His really innovative set menu cleverly integrates contrasts, with a focus on top-notch, predominantly regional produce. Tip: In summer, be sure to secure a spot on the delightful terrace to the side of the building.",1 Star,"Air conditioning,Terrace",0,48.7613472,"Stuttgart, Germany",9.1513479,Hupperts,+497116406467,€€€€,https://guide.michelin.com/en/baden-wurttemberg/stuttgart/restaurant/hupperts,https://www.hupperts-restaurant.de/,2024-05-14 15:02:35.137593904+08:00
992,"Walporzheimer Straße 134, Bad Neuenahr-Ahrweiler, 53474, Germany","Modern Cuisine, International","As early as the 13C, this place was known for its wine as the wine estate of Cologne's cathedral chapter. In that regard, nothing has changed to this day, because this enchanting restaurant is now owned by the Brogsitter family, who can look back on a long tradition of winemaking. Following the devastating flood of summer 2021, the restaurant has been lavishly and tastefully refurbished: the interior is chic and elegant, with a high gabled ceiling and a spectacular Murano chandelier. There is also a lovely terrace. The cuisine here is classic in its foundations and draws on modern and international influences. A set menu comprising four to six courses is proposed, including dishes such as baked mahi mahi served with a pineapple compote and a shellfish and coconut nage. The wine list is extensive, with a good selection of wines available by the glass, including some from the restaurant's own winery. Friendly and professional service.",1 Star,"Car park,Interesting wine list,Terrace,Wheelchair access",0,50.5306779,"Bad Neuenahr-Ahrweiler, Germany",7.0780355,Restaurant Brogsitter - Historisches Gasthaus Sanct Peter,+49264197750,€€€€,https://guide.michelin.com/en/rheinland-pfalz/bad-neuenahr-ahrweiler/restaurant/historisches-gasthaus-sanct-peter-restaurant-brogsitter,https://www.sanct-peter.de/,2024-05-14 15:02:35.160227635+08:00
993,"Am Kai 3, Hörnum, 25997, Germany","Creative, Modern Cuisine","""Nordic Fusion"" is the name of the game in the fine dining restaurant of the luxurious BUDERSAND Hotel - Golf & Spa. Chef Felix Gabel adheres to this guiding principle as he whisks you off on a creative culinary adventure. He uses select local produce and draws on influences from around the globe, skilfully incorporating a host of different spices and flavours. A choice of two set menus is proposed (""Große Aromenreise"" and the vegetarian ""Kraut & Rüben""). In keeping with the cuisine, the modern decor has a distinct Nordic charm. And then there is the stunning view of the North Sea afforded by the floor-to-ceiling windows. Of course, this establishment's wonderful location on the southernmost tip of Sylt means that the terrace is a real highlight!",1 Star,"Air conditioning,Car park,Great view,Interesting wine list,Terrace,Wheelchair access",0,54.7611439,"Hörnum, Germany",8.2962752,KAI3,+49465146070,€€€€,https://guide.michelin.com/en/schleswig-holstein/hrnum/restaurant/kai3,https://www.budersand.de/de,2024-05-14 15:02:35.203972996+08:00
994,"Münchner Straße 17, Starnberg, 82319, Germany",Creative,"Haute gastronomie in a business hotel? Yes – you can experience this in the fine dining restaurant of the comfortable Vier Jahreszeiten Starnberg hotel. In a glass-paned extension reminiscent of a conservatory, sit back and enjoy the creative cuisine of Maximilian Moser in the upscale, elegant and modern interior. In his two set menus (one of which is vegetarian), he brings in international influences, as well as seasonal produce. The service team are courteous and competent, and the wine recommendations are also on point. Tip: Keep an eye on the culinary calendar – you'll find interesting offers here.",1 Star,Wheelchair access,0,48.0017757,"Starnberg, Germany",11.3498541,Aubergine,+4981514470290,€€€€,https://guide.michelin.com/en/bayern/starnberg/restaurant/aubergine388304,https://www.aubergine-starnberg.de/,2024-05-14 15:02:35.233055837+08:00
995,"Strandallee 146, Scharbeutz, 23683, Germany","Modern French, International","The Mediterranean feel of the Hotel Gran BelVeder, located directly on the Baltic Sea beach, extends to this small fine dining restaurant with an elegant interior done out in warm tones. Despite the beautiful location on the Bay of Lübeck, you will unfortunately have to do without a sea view, unless you sit outside on the terrace! But Gunter Ehinger's classically based cuisine deserves your full attention anyway. For example, the turbot and smoked salmon served with a Bouchot mussel sauce and avocado salsa is a skilful combination of regional and international ingredients, and the Norway lobster and kohlrabi combines modern ideas with subtle sophistication. For the set menu there are excellent wine pairings, available by the glass. It is also possible to order à la carte. Your needs will be taken care of by the attentive, well-trained staff.",1 Star,"Air conditioning,Car park,Terrace,Wheelchair access",0,54.0099541,"Scharbeutz, Germany",10.7702772,DiVa,+4945033526600,€€€,https://guide.michelin.com/en/schleswig-holstein/scharbeutz/restaurant/diva,https://www.hotel-belveder.de/,2024-05-14 15:02:35.260783175+08:00
996,"Kirchstraße 1, Oberstdorf, 87561, Germany","Classic Cuisine, Modern Cuisine","Upscale furniture fashioned out of salvaged wood, comfortable designer chairs upholstered in lovely check fabrics, edelweiss-shaped lighting fixtures set into the ceiling, and pared-down, elegant tableware – this restaurant has a fresh and modern decor. But it isn't just the chic Alpine look that guests go in for. The dishes conjured up by chef Peter A Strauss are equally inspiring. You will be treated to pleasingly stripped-down classic cuisine that takes inspiration in modern, creative trends. The ingredients are always first-rate and predominantly locally sourced. Only a seasonal surprise menu is served here – no à la carte. The striking glass-fronted wine cooler houses an impressive selection of bottles.",1 Star,"Air conditioning,Wheelchair access",0,47.4085094,"Oberstdorf, Germany",10.2783328,ESS ATELIER STRAUSS,+498322800080,€€€€,https://guide.michelin.com/en/bayern/oberstdorf/restaurant/ess-atelier-strauss,https://www.loewen-strauss.de/,2024-05-14 15:02:35.295542824+08:00
997,"Sonnenalp 1, Ofterschwang, 87527, Germany",Classic Cuisine,"The Sonnenalp Resort, which has been run by the Fäßler family since 1919, is definitely worth a visit for anyone interested in fine dining. Silberdistel's kitchen team uses select seasonal ingredients. The ""Weitblick"" menu with up to seven courses is offered. Tip: Before, with or between the courses you can order caviar from Walter Grüll from Salzburg. On Fridays and Sundays there are additional classics. Here on the fourth floor, you are afforded wonderful views, so be sure to ask for a window seat. Having said that, the restaurant interior itself, with its blend of stylish elegance and Alpine charm, is also a sight to behold. Then there is the enthusiastic sense of hospitality, which makes itself felt throughout this traditional establishment.",1 Star,"Air conditioning,Car park,Great view,Wheelchair access",0,47.4904129,"Ofterschwang, Germany",10.2570174,Silberdistel,+4983212720,€€€€,https://guide.michelin.com/en/bayern/ofterschwang/restaurant/silberdistel,,2024-05-14 15:02:35.325246165+08:00
998,"Filseck 1, Uhingen, 73066, Germany","Mediterranean Cuisine, Farm to table","Not only is Schloss Filseck a museum, cultural centre and venue for events, it is also a hotspot for foodies! The decor is classic in style, incorporating modern touches, A wooden ceiling and quarry-stone walls add an old-fashioned, rustic charm to proceedings. There is also a wonderful terrace in the interior courtyard. Head chef Daniele Corona clearly draws much of his inspiration from Italy and elsewhere in the Mediterranean, creating highly ambitious and multi-faceted dishes such as ""Toscana"" (Chianina beef, rocket, bagnetto verde). In the evening, the fine dining set menu also comes in a vegetarian version. There is a well-stocked wine list, and the staff provide astute recommendations. The concept is completely different at lunchtime: the ""mezzogiorno"" lunch deal is simpler and inexpensive. The ree shuttle service within a 20km radius of the castle is really handy.",1 Star,"Car park,Garden or park,Great view,Terrace",0,48.7000691,"Uhingen, Germany",9.6048158,Restaurant auf Schloss Filseck,+49716128380,€€€€,https://guide.michelin.com/en/baden-wurttemberg/uhingen/restaurant/schloss-filseck,https://www.restaurant-auf-schloss-filseck.de/,2024-05-14 15:02:35.348163097+08:00
999,"Strandallee 73, Timmendorfer Strand, 23669, Germany",Classic French,"If you want to experience a real institution of the Baltic Sea, then head straight for this elegant fine dining restaurant in a side wing of the Maritim Seehotel. Its success is largely due to Lutz Niemann, who has presided in the kitchen since 1990. He is supported by a well-oiled machine of a team, including a sous-chef of many years' standing. Classic dishes such as scallops with ponzu jelly and hearts of palm showcase precise technical skill and premium-quality ingredients. Diners can opt for the set menu or order dishes à la carte. Then there is the friendly and professional front-of-house team overseen by sommelier Ralf Brönner – you can be confident of judicious wine recommendations. A terrace overlooks the small park and the Baltic Sea promenade.",1 Star,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace",0,54.0008609,"Timmendorfer Strand, Germany",10.7796793,Orangerie,+4945036052424,€€€,https://guide.michelin.com/en/schleswig-holstein/timmendorfer-strand/restaurant/orangerie78167,https://www.orangerie-timmendorfer-strand.de/,2024-05-14 15:02:35.375683836+08:00
1000,"In Wöhrden 5, Tuttlingen, 78532, Germany","Creative, Modern Cuisine","On the ground floor of a modern building, the minimalist-style dining space offers a view of the outside through floor-to-ceiling windows – only a hedge separates you from the Danube. In the open kitchen, chef Heiko Lacher expresses his personality – this also explains the name ""Anima"" (the Latin word for ""soul""). His style is a creative and equally harmonious combination of different culinary cultures, not least French and Italian. Working with excellent produce, beautiful flavour combinations are achieved, to which home-grown herbs also contribute. Oysters or caviar are available as an optional addition to the set menu.",1 Star,"Terrace,Wheelchair access",0,47.9863428,"Tuttlingen, Germany",8.82098,Anima,+4974617803020,€€€€,https://guide.michelin.com/en/baden-wurttemberg/tuttlingen/restaurant/anima,http://www.restaurant-anima.de,2024-05-14 15:02:35.40025287+08:00