restaurants
Data source: Original Data Source · About: michelin-my-maps
- address
- Address of the restaurant
- cuisine
- Type of cuisines served at the restaurant
- description
- MICHELIN Guide description of the restaurant
- distinction
- Type of MICHELIN distinction (e.g., 3 Stars, 2 Stars, 1 Star, Bib Gourmand)
- facilities_and_services
- Facilities and services offered at the restaurant
- green_star
- Indicates whether the restaurant has been awarded a MICHELIN Green Star for sustainable gastronomy practices
- location
- Location of the restaurant
- latitude
- Latitude coordinates of the restaurant
- longitude
- Longitude coordinates of the restaurant
- name
- Name of the restaurant
- phone_number
- Contact phone number of the restaurant
- price
- Price range of the restaurant (e.g., $, $$, $$$)
- url
- MICHELIN Guide URL of the restaurant's listing
- website_url
- URL of the restaurant's official website
- updated_on
- Date when the restaurant information was last updated in the dataset
6,700 rows
This data as json, CSV (advanced)
Link | rowid ▼ | address | cuisine | description | distinction | facilities_and_services | green_star | latitude | location | longitude | name | phone_number | price | url | website_url | updated_on |
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101 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | $$$$ | https://guide.michelin.com/en/district-of-columbia/washington-dc/restaurant/the-inn-at-little-washington | https://www.theinnatlittlewashington.com/ | 2024-05-14 15:02:09.866766894+08:00 |
113 | 113 | 10 Columbus Circle, New York, 10019, USA | Contemporary, French | An experience at Thomas Keller’s Per Se is one to be savored, recounted and remembered. Despite stellar views and a clever design allowing each table a view, your attention won’t stray from the plate. Such is the appeal of the place.There are two menus, one of which is vegetarian and may highlight a playful twist on borscht, with red beet agnolotti and crème fraîche. Both menus end in a grand dessert finale, like seasonal confections as well as such classics as a cappuccino semifreddo served with brioche donuts. They do offer supplements using lavish ingredients, but unless you’re richer than Croesus, you needn’t consider them. Just put yourself in the chef's hands and relish a meal that is balanced, varied and as seasonal as it gets. | 3 Stars | Air conditioning,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access | 0 | 40.7680545 | New York, USA | -73.9825882 | Per Se | +12128239335 | $$$$ | https://guide.michelin.com/en/new-york-state/new-york/restaurant/per-se | https://www.thomaskeller.com/perseny | 2024-05-14 15:02:09.897109795+08:00 |
114 | 114 | 155 W. 51st St., New York, 10019, USA | Seafood | Maguy Le Coze and Eric Ripert’s icon has been entertaining the city’s movers and shakers for close to 30 years and its popularity remains undimmed. Seafood restaurants have no hiding place when it comes to cooking fish or crustaceans and this kitchen always hits its marks—whether that’s lusciously sweet, seared langoustine in a truffled broth or golden-brown fluke with a bouillabaisse enriched with sea urchin. While seafood remains Ripert's passion, his vegetarian tasting menu makes waves with dishes like the Himalayan morel, spring pea and fava bean casserole or the warm artichoke panaché with vegetable risotto and Périgord black truffle vinaigrette. Finish with purple sweet potato baba au whisky cloaked with caramelized pecan whipped cream. | 3 Stars | Air conditioning,Interesting wine list,Wheelchair access | 0 | 40.76177 | New York, USA | -73.98223 | Le Bernardin | +12125541515 | $$$$ | https://guide.michelin.com/en/new-york-state/new-york/restaurant/le-bernardin | https://www.le-bernardin.com/ | 2024-05-14 15:02:09.927970895+08:00 |
115 | 115 | 11 Madison Ave., New York, 10010, USA | Vegan, Innovative | Chef Daniel Humm presides over this temple of modern elegance with a zealous dedication to masterful precision. Nothing is out of place and everything is custom made, from the staff’s suits to the handblown water vases.The plant-based menu is a bold vision of luxury dining and elevates the concept to unparalleled heights. The freshly baked, delicately crisped vegan roll presented with faux butter is a magical creation. A quenelle of tonburi, mimicking caviar, plated with horseradish cream and accompanied by a radish tostada with a swipe of pumpkin seed butter is simply stunning. Toothsome braised seitan, wrapped in spinach and dressed with morels, is amplified with luscious sauce work.Desserts, perhaps a frozen cherry blossom and rose confection dressed with strawberries, are equally accomplished. | 3 Stars | Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access | 0 | 40.7415543 | New York, USA | -73.9872414 | Eleven Madison Park | +12128890905 | $$$$ | https://guide.michelin.com/en/new-york-state/new-york/restaurant/eleven-madison-park | https://www.elevenmadisonpark.com/ | 2024-05-14 15:02:09.959498795+08:00 |
116 | 116 | 10 Columbus Circle, New York, 10019, USA | Japanese, Sushi | There is nothing like an omakase in the care of Chef Masa Takayama. The commotion of Columbus Circle gives way to the calm, collected ceremony of a room anchored by a strikingly smooth hinoki counter. Everything is in place, as chefs and servers work with a kind of harmony that recalls ballet. Every decision, every move, is in the service of his distinctive style, which many have copied but none have mastered. Fragrant white and black truffles, pearly beads of Osetra caviar, and vibrant garnishes make for brilliant touches that straddle the line between luxury and excess. Few have both the imagination and the know-how to make foie gras nigiri, and few serve abalone so meltingly tender. It is a captivating experience that is singularly memorable. | 3 Stars | Air conditioning,Counter dining,Interesting wine list,Notable sake list,Wheelchair access | 0 | 40.76819 | New York, USA | -73.98234 | Masa | +12128239800 | $$$$ | https://guide.michelin.com/en/new-york-state/new-york/restaurant/masa | https://www.masanyc.com/ | 2024-05-14 15:02:09.996839596+08:00 |
117 | 117 | 177 N. Ada St., Chicago, 60607, USA | Contemporary, Creative | The very chic Smyth with its lounge styling and open kitchen is helmed by Chefs John Shields and Karen Urie-Shields. Their cooking is bold and often pushes boundaries, all the while impressing. Sheer creativity is applied to seasonal produce, some of which comes from their garden. A quail egg, gently smoked and topped with caviar, is given a twist with barley caramel. Resting inside its shell, plump Maine uni, amplified with a divine peach gel and wasabi cream, is both stunning and memorable. The chef's creativity is on full display in an utterly unique Dungeness crab dish, while wagyu sided by a truffle-flavored doughnut with marrow glaze is yet another hit. Savory sweets, like new potato ice cream, a corn macaron with peppery nasturtium, or the dark chocolate tartlet studded with kombu, raise the bar. | 3 Stars | Air conditioning,Interesting wine list,Valet parking,Wheelchair access | 0 | 41.8850485 | Chicago, USA | -87.6606324 | Smyth | +17739133773 | $$$$ | https://guide.michelin.com/en/illinois/chicago/restaurant/smyth | https://www.smythandtheloyalist.com/ | 2024-05-14 15:02:10.025211196+08:00 |
118 | 118 | 1723 N. Halsted St., Chicago, 60614, USA | Creative, Modern Cuisine | Chef Grant Achatz continues to burst with novel ideas at this ingenious, substantive, and festive temple. Dining here is part theater and pure pleasure; and meals are an olfactory experience by dint of scented vapors, tricks, and tableside fun.Executive Chef Douglas Alley is firmly in play, turning out whimsical items that are at times experimental. For starters, a custom resin dish bearing cured Arctic char, crowned by crisped skin glazed with maple syrup. The dish is then flipped to reveal roe suspended in smoke gel. The flavors of Thailand follow in salt-baked kohlrabi shaved tableside. The meal meets its dramatic end with a "Paint" dessert—think of a Pollock-esque creation with blueberries and a liquid N2-frozen block of chocolate mousse smashed to bits. | 3 Stars | Air conditioning,Interesting wine list,Terrace,Valet parking,Wheelchair access | 0 | 41.9132737 | Chicago, USA | -87.648174 | Alinea | +13128670110 | $$$$ | https://guide.michelin.com/en/illinois/chicago/restaurant/alinea | https://www.alinearestaurant.com/ | 2024-05-14 15:02:10.050843797+08:00 |
119 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | $$$$ | https://guide.michelin.com/en/taipei-region/taipei/restaurant/le-palais | https://www.palaisdechinehotel.com/pdc-en/pages/26/0/66 | 2024-05-14 15:02:10.2587809+08:00 |
128 | 128 | 6F, 299 Lequn 3rd Road, Zhongshan District, Taipei, 104, Taiwan | Taiwanese contemporary | A portmanteau of Taiwan and terroir, Taïrroir is Chef Kai's love letter to his home island. Informed by his two decades of experience in Taiwanese and French cuisines, the menu captures local food culture in ingenious forms, underscored by Western techniques. Dishes that are wittily named to rhyme with idioms feature highly seasonal items from local producers; desserts made with local teas and fruit shine with unmistakably Taiwanese flavours. | 3 Stars | Air conditioning,Wheelchair access | 0 | 25.082896 | Taipei, Taiwan | 121.559303 | Taïrroir | +886285015500 | $$$$ | https://guide.michelin.com/en/taipei-region/taipei/restaurant/tairroir | https://www.tairroir.com/ | 2024-05-14 15:02:10.2764102+08:00 |
129 | 129 | 2F, 689, Section 4, Yifeng Road, Nantun District, Taichung, 408, Taiwan | Singaporean, Contemporary | JL stands for Jimmy Lim, a Singaporean chef who honed his skills in world-famous kitchens. His single evening set menu, Experience, pays tribute to his roots with original creations that strike a fine balance of flavours. The dishes are complex, sophisticated and understated with an element of surprise. Singaporean staples like satay and chilli crab are re-imagined in ingenious forms and textures that playfully subvert expectations. | 3 Stars | Air conditioning,Car park,Wheelchair access | 0 | 24.1504863 | Taichung, Taiwan | 120.6285199 | JL Studio | +886423803570 | $$$$ | https://guide.michelin.com/en/taichung-region/taichung/restaurant/jl-studio | https://jlstudiotw.com | 2024-05-14 15:02:10.3038108+08:00 |
130 | 130 | 3127 Fillmore St., San Francisco, 94123, USA | Contemporary, French | At the hands of accomplished Chef Dominique Crenn, guests have rightly come to expect a thrilling meal inside her singular atelier. An exclusive hallmark of dining here is the deeply hospitable and exemplary staff. Originality is the name of this culinary game, enhanced by evolution. Chef Crenn’s full embrace of Californian inspiration is evident now more than ever; the dairy-free, pescatarian menu is built around produce sourced from a partner farm in Sonoma.Trompe l'oeil canapes set the scene for a meal composed of unique bites, like a pairing of celtuce and caviar, and Monterey Bay abalone dressed with mustard seeds and braised cabbage. Pastry Chef/partner Juan Contreras’ desserts conclude the meal as it began, with a procession of creative morsels. | 3 Stars | Air conditioning,Interesting wine list,Wheelchair access | 1 | 37.79835 | San Francisco, USA | -122.43586 | Atelier Crenn | +14154400460 | $$$$ | https://guide.michelin.com/en/california/san-francisco/restaurant/atelier-crenn | https://www.ateliercrenn.com/ | 2024-05-14 15:02:10.337901701+08:00 |
131 | 131 | 5200 Grand Del Mar Way, San Diego, 92130, USA | Contemporary, Californian | Chef William Bradley has helmed the stoves at Addison since 2006, transforming this Southern Californian oasis into a world-class dining destination. Global inspiration and Californian sentimentality are at the heart of his approach, and no dish captures this better than sesame-seasoned Koshihikari rice finished with applewood-smoked sabayon and crowned with Regiis Ova reserve caviar. From chicken liver churros to a riff on chips and dip, dishes are playful yet polished. Opening bites, such as Kumamoto oysters with pickled green strawberry or Iberian ham folded over a gloriously golden potato, display finely tuned flavors. Shellfish-studded chawanmushi exemplifies masterful control over technique, flavors and textures. Meals conclude with a selection of stunning small bites. | 3 Stars | Air conditioning,Car park,Garden or park,Interesting wine list,Terrace,Valet parking,Wheelchair access | 0 | 32.9412972 | San Diego, USA | -117.1988908 | Addison | +18583141900 | $$$$ | https://guide.michelin.com/en/california/us-san-diego/restaurant/addison | https://www.addisondelmar.com/ | 2024-05-14 15:02:10.361095001+08:00 |
132 | 132 | 470 Pacific Ave., San Francisco, 94133, USA | Contemporary, Californian | To mark its 20th anniversary, Chef Michael and Lindsay Tusk have given their restaurant a luxe refresh that has reinvigorated the early 1900's Jackson Square setting. The commitment to seasonality and locality is striking, with much of the produce sourced from their partner farm. Dinner here celebrates the season with an array of elegant presentations. A small bowlful of gently cooked first-of-the-season peas are served in a silky broth brimming with flavor from guanciale and Tomales Bay clam. Pasta has always been a highlight here, and the agnolotti filled with white asparagus is no exception. Local lamb cooked in the fireplace is arranged with a springtime melange of fava beans, green garlic, and edible blossoms, and accompanied by freshly baked bread tinted by vegetable ash. | 3 Stars | Air conditioning,Interesting wine list,Valet parking,Wheelchair access | 1 | 37.7975054 | San Francisco, USA | -122.4032607 | Quince | +14157758500 | $$$$ | https://guide.michelin.com/en/california/san-francisco/restaurant/quince | http://www.quincerestaurant.com | 2024-05-14 15:02:10.386254201+08:00 |
133 | 133 | 131 North St., Healdsburg, 95448, USA | Contemporary, Californian | Here, in the bucolic loveliness at the heart of Sonoma Wine Country, sense of place combines exquisitely with the deeply personal vision of owners Chef Kyle Connaughton and head farmer Katina Connaughton. The nearby 24-acre farm provides much of the bounty prepared in the kitchen, and the couple’s time in Japan informs the restaurant’s ethos, from the kaiseki-influenced cuisine to the practice of omotenashi, a spirit of wholehearted hospitality. The menu begins, unforgettably, with a botanical landscape interspersed with impeccable first bites, serving to introduce the meal’s central themes: impeccable ingredients, precise, artistic presentation and pure, harmonious flavors. The expert use of the donabe (Japanese claypot) is a signature, transforming seafood and vegetables alike. | 3 Stars | Air conditioning,Interesting wine list,Wheelchair access | 1 | 38.6122599 | Healdsburg, USA | -122.8697229 | SingleThread | +17077234646 | $$$$ | https://guide.michelin.com/en/california/healdsburg/restaurant/singlethread | https://www.singlethreadfarms.com/ | 2024-05-14 15:02:10.415345202+08:00 |
134 | 134 | 22 Hawthorne St., San Francisco, 94105, USA | Asian, Contemporary | Benu is an oasis in the center of the city. Patience seems to define this kitchen in its relentless pursuit of excellence, whether that may be perfecting technique or waiting for just the right moment to serve an ingredient at its peak. Meals begin with a series of highly technical small bites. While these delicacies alone may rival some of the country's most ambitious tasting menus, there's more. Faux-shark's fin and xiao long bao are a delightful classic, but Chef Corey Lee continues to reimagine and redefine his nightly offerings. Dishes like barbecued quail with house-made XO sauce and an elevated take on traditional Korean beef barbecue convey a distinct personality and reflect a singular marriage between contemporary Asian influences. | 3 Stars | Air conditioning,Valet parking,Wheelchair access | 0 | 37.7853763 | San Francisco, USA | -122.3990601 | Benu | +14156854860 | $$$$ | https://guide.michelin.com/en/california/san-francisco/restaurant/benu | https://www.benusf.com/ | 2024-05-14 15:02:10.443073102+08:00 |
135 | 135 | 6640 Washington St., Yountville, 94599, USA | Contemporary, French | Thomas Keller’s legendary destination still doesn’t miss a beat. In fact this may be known as the greatest cooking space in America, as every aspect is carefully determined—from the counter height to the flowing lines of the ceiling. Chef Keller continues to pair classic French techniques with wildly fresh ingredients in a setting that is a perfect storm of restaurant greatness—we should all be so lucky to score a reservation here.Dinner may bring signature oysters with white sturgeon caviar in a warm sabayon studded with tapioca pearls, or Pacific shima aji tartare composed with puffed grains and a vibrant tomato and jalapeño "chiffon". Wolf Ranch quail is then presented with white asparagus and dark cherries, while "Coffee and Donuts" is a perfect finish. | 3 Stars | Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access | 1 | 38.40443 | Yountville, USA | -122.36474 | The French Laundry | +17079442380 | $$$$ | https://guide.michelin.com/en/california/yountville/restaurant/the-french-laundry | https://www.thomaskeller.com/tfl | 2024-05-14 15:02:10.473223603+08:00 |
136 | 136 | 41 Bukit Pasoh Road, 089855, Singapore | European Contemporary | The celebrity chef of Frantzén fame opened his third Asian venture in a shophouse circa 1926. Diners here are offered an aperitif and amuse-bouche on the first floor, before the neo-Nordic, eight-course, seafood-heavy tasting menu with Japanese influences unfolds above—on the second floor. Petit fours and coffee are served in the lounge area on the top level. Premium ingredients from Europe and Japan infuse the dishes with unique character. Reservations are mandatory. | 3 Stars | Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Valet parking | 0 | 1.2796271 | Singapore | 103.84042 | Zén | +6592366368 | $$$$ | https://guide.michelin.com/en/singapore-region/singapore/restaurant/zen | http://www.restaurantzen.com | 2024-05-14 15:02:10.506165703+08:00 |
137 | 137 | Shaw Centre, #01-16, 1 Scotts Road, 228208, Singapore | French | Les Amis is as good-looking today as it was when it opened in 1994. This singularly sophisticated and world-renowned restaurant is spread over two floors and run with impeccable attention to detail. The set menus offer French classics with the occasional Asian influence; signature dishes include blue lobster and potato salad. Round out the meal with the unmissable silky-soft baba au rhum. The stunning wine list is one of the best in Asia. | 3 Stars | Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access | 0 | 1.30626 | Singapore | 103.83204 | Les Amis | +6567332225 | $$$$ | https://guide.michelin.com/en/singapore-region/singapore/restaurant/les-amis | https://www.lesamis.com.sg/ | 2024-05-14 15:02:10.537589603+08:00 |
138 | 138 | National Gallery, #01-04, 1 St. Andrew's Road (entrance via Supreme Court wing's foyer), 178957, Singapore | French Contemporary | Where better to find a priceless jewel of the Singapore dining scene than in The National Gallery? Chef Julien Royer and his highly accomplished kitchen make wonderful use of luxury ingredients of unimpeachable quality. Creative combinations, impeccable techniques and exquisite plating result in dishes that are as elegant as they are memorable. The understated and graceful room, overseen by a highly polished service team, provides the perfect backdrop. | 3 Stars | Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access | 0 | 1.2896459 | Singapore | 103.8516 | Odette | +6563850498 | $$$$ | https://guide.michelin.com/en/singapore-region/singapore/restaurant/odette | http://www.odetterestaurant.com | 2024-05-14 15:02:10.569013704+08:00 |
139 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 |
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CREATE TABLE `restaurants` (`address` text,`cuisine` text,`description` text,`distinction` text,`facilities_and_services` text,`green_star` numeric,`latitude` text,`location` text,`longitude` text,`name` text NOT NULL,`phone_number` text,`price` text,`url` text,`website_url` text,`updated_on` datetime,CONSTRAINT `uni_restaurants_url` UNIQUE (`url`));