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 sorted by facilities_and_services
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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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13 | 13 | Luisenstraße 27, Munich, 80333, Germany | Creative, Modern Cuisine | Quality of the highest standard is guaranteed at Jan Hartwig's own restaurant. Here, he creates a set menu comprising seven courses, expandable with "signature dishes". His culinary creations are precise and carefully considered down to the last detail; each has its own identity and features wonderful – occasionally surprising – combinations. The premium red mullet served in a yoghurt cream with garlic and black and green stripe of plankton is mind-blowing both in terms of flavour and appearance. An elegant crustacean foam provides the perfect finishing touch. The set menu is available for lunch and dinner – it's also possible to have a shortened version at lunchtime. The design is sleek, chic and upscale; depending on where you sit, you can look through the open door or open pass into the kitchen, dubbed the Labor der Liebe ("Laboratory of Love"). The atmosphere is harmonious, and the service team led by maître d' Kilian Skalet is dedicated and professional. The impressive wine list includes specialities such as magnums, jeroboams and special vintages. | 3 Stars | 0 | 48.1447975 | Munich, Germany | 11.5629878 | JAN | +498923708658 | €€€€ | https://guide.michelin.com/en/bayern/mnchen/restaurant/jan-1204321 | https://jan-hartwig.com/ | 2024-05-14 15:02:07.094281256+08:00 | |
226 | 226 | 11 rue Treilhard, Paris, 75008, France | Modern Cuisine, Creative | Martino Ruggieri, formerly Yannick Alléno's brilliant right-hand man at Pavillon Ledoyen and 2019 winner of the Bocuse d'Or Italy, has emblazoned the elegant and intimate-looking façade of his restaurant with a name that suggests diners are being welcomed into his own home. He proposes two set menus as well as an appealing selection of à la carte dishes – a rarity these days! Steering clear of culinary theatrics, his subtle, refined food gets right down to business: exceptional produce for maximum flavour; well-balanced, occasionally bold combinations (such as spinach with oysters and caviar) and remarkable sauces (eg hare jus façon royale with foie gras and sea urchin). Very attentive and friendly service. | 2 Stars | 0 | 48.8770274 | Paris, France | 2.3141338 | Maison Ruggieri | +33145610946 | €€€€ | https://guide.michelin.com/en/ile-de-france/paris/restaurant/maison-ruggieri | http://www.maisonruggieri.fr | 2024-05-14 15:02:13.215420792+08:00 | |
227 | 227 | 28 rue de l'Église, Courchevel 1850, Courchevel, 73120, France | Creative | In an exclusive setting comprising just four tables, Sylvestre Wahid serves only around 15 lucky guests per sitting. This tailor-made culinary interlude is built around the chef's signature dishes, which he reinterprets at this ski resort location according to his inspiration – think Roscoff crab or a lemon and seaweed dessert. In an open kitchen where he is assisted by his trusted team, the chef displays a marvellous sense of daring, masterfully pairing lobster and crab with ingredients typical of Pakistani cuisine – spices, chilli and lemon acar pickles, lentil dahl etc. Magnificent produce, premium ingredients, delicate sauces, expert seasonings, impeccable technical skill and, above all, a dash of emotion – the generous tasting menu showcases it all. | 2 Stars | 0 | 45.4144213 | Courchevel, France | 6.6349308 | Sylvestre Wahid - Les Grandes Alpes | +33479000000 | €€€€ | https://guide.michelin.com/en/auvergne-rhone-alpes/courchevel/restaurant/sylvestre-wahid-les-grandes-alpes | https://restaurantsylvestre.com | 2024-05-14 15:02:13.246641104+08:00 | |
593 | 593 | Frammi við Gjónna, Leynavatn, 335, Denmark | Creative | Meet at the lakeside fermenting hut for an aperitif with a view; you’ll then be delivered to the picturesque and energy-efficient former farmhouse and forge for an intimate dining experience. The creative menu uses sustainably farmed seaweed, organic vegetables, locally caught seafood and free-range Faroese meat, with an emphasis on traditional techniques.The restaurant has relocated to Greenland while they work on a new home in the Faroe Islands. | 2 Stars | 1 | 62.13667 | Leynavatn, Denmark | -7.022025 | KOKS | +298333999 | €€€€ | https://guide.michelin.com/en/faroe-islands/leynavatn/restaurant/koks558780 | https://www.koks.fo/ | 2024-05-14 15:02:23.730083718+08:00 | |
878 | 878 | Lange Straße 19, Detmold, 32756, Germany | Seasonal Cuisine, Modern Cuisine | Dating from 16C, Detmolder Hof not only offers comfortable accommodation in a classically elegant setting, but it is also home to Jan Diekjobst's fine dining restaurant, which has become the real centrepiece of the hotel. After stints at Victor's FINE DINING by Christian Bau in Perl-Nennig and The Table Kevin Fehling in Hamburg, among others, here the chef cooks up a modern take on classic cuisine that attracts throngs of diners. In addition to excellent food, there is very friendly service and a tasteful interior with high ceilings, a striking chandelier, a large mirror and fine floorboards, as well as an open kitchen – all of which makes for a genuinely charming and lively atmosphere. | 1 Star | 0 | 51.9338413 | Detmold, Germany | 8.878516 | Jan Diekjobst Restaurant | +495231980990 | €€€ | https://guide.michelin.com/en/nordrhein-westfalen/detmold/restaurant/jan%C2%B4s-restaurant | https://www.jandiekjobst.de/ | 2024-05-14 15:02:31.893372979+08:00 | |
901 | 901 | Paul-Roosen-Straße 31, Hamburg, 22767, Germany | Modern Cuisine, Seasonal Cuisine | Located in the lively St. Pauli neighbourhood, this small restaurant boasts a charming yet stylish bistro atmosphere and an open kitchen. An appealing carte blanche concept is proposed in the form of two set menus: "Fauna" (omnivore) and "Flora" (vegetarian). Eschewing unnecessary frills and showmanship, this cuisine is modern and pleasingly pared down to the essentials. Some of the culinary creations are rather daring, featuring bold flavours. The service comes courtesy of a friendly front-of-house team, who are informal and familiar in their approach – the chefs get in on the act when it comes to serving the dishes. And there's freshly brewed coffee to round off your meal. | 1 Star | 1 | 53.5532432 | Hamburg, Germany | 9.9574392 | haebel | +4915786864585 | €€€€ | https://guide.michelin.com/en/hamburg-region/hamburg/restaurant/haebel | https://www.haebel.hamburg/ | 2024-05-14 15:02:32.572362826+08:00 | |
916 | 916 | Kulmstraße 17, Heringsdorf, 17424, Germany | Modern Cuisine, Creative | Eating here is lots of fun! The cosy modern decor, the rock and pop classics from the 70s playing in the background and, last but not least, the friendly service all play their part in creating a pleasingly laid-back atmosphere. The other major draw is Tom Wickboldt's cuisine. He proposes a seven-course set menu (two further courses can be added or swapped in) that impresses with its clearly structured and coherent dishes, as well as the quality of the ingredients. A shining example is the elegant and super-fresh langoustine tartare. The bread, butter and oil may cost extra, but the home-made sourdough bread is so delicious that it's worth it. The selection of wines is reasonably priced. | 1 Star | 0 | 53.9598339 | Heringsdorf, Germany | 14.1608992 | Kulmeck by Tom Wickboldt | +4938378488040 | €€€€ | https://guide.michelin.com/en/mecklenburg-vorpommern/heringsdorf/restaurant/kulmeck-by-tom-wickboldt | https://www.kulmeck.de/ | 2024-05-14 15:02:32.999588722+08:00 | |
921 | 921 | Große Straße 4, Wyk, 25938, Germany | Classic Cuisine | If you would like to enjoy excellent food in a really feel-good setting, then make for this restaurant in a well-maintained brick building located in the pedestrian zone. The tasteful dining rooms are done out in an exceedingly cosy and elegant style that exudes plenty of Friesian charm. Chef René Dittrich is the man behind the sophisticated cuisine. He takes a classical approach to cooking and his dishes never fail to impress with their technical skill and beautiful flavours. Your hostess is Daniela Dittrich, who is in charge of the well-trained and attentive front-of-house team, who work together seamlessly to cater to diners' every need. Should you wish to savour this delightful spot near the sea a little longer, be sure to book one of the two really pretty holiday apartments. | 1 Star | 0 | 54.690147 | Wyk, Germany | 8.5709235 | Alt Wyk | +4946813212 | €€€€ | https://guide.michelin.com/en/schleswig-holstein/wyk/restaurant/alt-wyk | https://www.alt-wyk.de/ | 2024-05-14 15:02:33.145206225+08:00 | |
959 | 959 | Vorbergstraße 10A, Berlin, 10823, Germany | Regional Cuisine, Modern Cuisine | Set in a listed building dating from 1903, this restaurant is run in a down-to-earth yet professional and carefully considered way – and that goes for the atmosphere, the service and the food. Incidentally, the name of this place is the Swedish word for "field" – a nod to the Nordic roots of head chef Björn Swanson and the ingredient-led style of cooking cultivated here. He and his team are inspired by the changing seasons, and plant-based ingredients take centre stage in the modern set menu. You can watch the chefs at work as the kitchen is practically part of the dining area in this friendly, vibrant little establishment – perfect for a cosy get-together. | 1 Star | 0 | 52.4892069 | Berlin, Germany | 13.3548455 | faelt | +493078959001 | €€€€ | https://guide.michelin.com/en/berlin-region/berlin/restaurant/faelt | https://www.faelt.de/ | 2024-05-14 15:02:34.208801608+08:00 | |
962 | 962 | Wieckesweg 29, Dortmund, 44309, Germany | Contemporary, Classic French | Temporarily closed.A culinary experience that inspires joy! In the middle of a well-tended residential area, in a pretty house with a pointed gable, is this delightfully bright and modern restaurant run by Dirk Grammon. The open kitchen sends out a tasting menu, which can be supplemented with an extra dish dubbed "Das kleine Extra". "Signature Fingerfood" to start with: "Zweierlei von Parmesan und Olive". This is classic cuisine, full of finesse and full-bodied flavours. Be sure to peruse the extensive and reasonably priced wine list. There is also a wine bar with terrace, where you can enjoy a light snack. | 1 Star | 0 | 51.52023 | Dortmund, Germany | 7.53532 | Grammons Restaurant | +4923193144465 | €€€€ | https://guide.michelin.com/en/nordrhein-westfalen/dortmund/restaurant/grammons-restaurant | https://grammons.de/ | 2024-05-14 15:02:34.272537597+08:00 | |
968 | 968 | Marktstraße 39, Weinstadt, 71384, Germany | Modern Cuisine, Classic French | Cédric Staudenmayer is at the helm of this restaurant (formerly known as Krone), which is located in the Beutelsbach district. He cooks up ambitious modern cuisine based on classical foundations. Meat-free dishes such as "potato, onion, mushroom, green pepper" showcase the chef's ability to harmoniously balance bold flavours and contrasts. The set menu, which changes every two months, is also available in a vegetarian version if ordered in advance. Attentive service is provided by a friendly and highly adept front-of-house team. The building dates from 1800, and the classical, traditional interior has been revamped with subtle modern design features. Overnight accommodation is available at the Weinstadt Hotel next door. | 1 Star | 0 | 48.8044011 | Weinstadt, Germany | 9.3885778 | Cédric | +4971513048228 | €€€ | https://guide.michelin.com/en/baden-wurttemberg/weinstadt/restaurant/cedric-1204630 | https://www.restaurant-cedric.de/ | 2024-05-14 15:02:34.450947646+08:00 | |
982 | 982 | Unterer Markt 35, Auerbach in der Oberpfalz, 91275, Germany | International, Farm to table | Here, Christine Heß and Michael Laus really deliver on their appealing "soul food" concept. After working side by side at Frankfurt's Villa Merton, the two have fulfilled their dream of owning their own restaurant. Here, in their establishment located right next to Auerbach town hall, the owner demonstrates a knack for creative cuisine. Made using top-notch seasonal produce, his dishes are really interesting and precisely crafted, right down to the last detail – for example, Oriental meatballs, hummus, parsley salsa, sesame, chickpeas, pomegranate, walnuts – this is real soul food, which is also reasonably priced! Diners are given a choice of two set menus: "DasEine" or "DasAndere", and individual courses can also be swapped in or out. The cordial owner looks after guests – furthermore, it is the chef who brings out the aperitif nibbles at the beginning. A lovely modern restaurant that serves simply excellent food! | 1 Star | 0 | 49.6928628 | Auerbach in der Oberpfalz, Germany | 11.6302869 | SoulFood | +4996432052225 | €€€ | https://guide.michelin.com/en/bayern/auerbach-in-der-oberpfalz/restaurant/soulfood | https://www.restaurant-soulfood.com/ | 2024-05-14 15:02:34.873479835+08:00 | |
1015 | 1015 | Deichstraße 32, Hamburg, 20459, Germany | Regional Cuisine, Modern Cuisine | Chef André Stolle is no stranger to Hamburg, having previously cooked at various places here, including Se7en Oceans. With THE LISBETH, he has struck out on his own in one of the city's oldest streets. Located in a neighbourhood full of Hanseatic charm, this trendy little restaurant has a pleasantly laid-back and intimate feel to it. Hamburg and North German cuisine are given a sophisticated modern twist in a four- to five-course set menu, with intriguing dishes such as "Don't call it Labskaus" – Herring 'Bismarck Style', beetroot, egg yolk & veal. If you wish, you can choose a classic as an upgrade. | 1 Star | 0 | 53.5462616 | Hamburg, Germany | 9.9873002 | THE LISBETH | +494036096767 | €€€ | https://guide.michelin.com/en/hamburg-region/hamburg/restaurant/the-lisbeth | https://www.cantinepapalisbeth.de/ | 2024-05-14 15:02:35.720575817+08:00 | |
1019 | 1019 | Dachauer Straße 11, Markt Indersdorf, 85229, Germany | Modern Cuisine, International | With a deft hand, the chefs here reinterpret familiar flavour profiles with their own unique twist without compromising authenticity or succumbing to pretentiousness. Dishes such as beetroot, sour cream and cucumber or liver, potato and boskoop strike a perfect balance between boldness and refinement. The two set menus, "MINDs Choice" and "MINDs Fein & Ohne" (vegetarian), can be extended to include a cheese course. The front of the restaurant offers a view of the kitchen island, where chef Sabrina Fenzl can be seen hard at work. At the back there is a more relaxed space with electronic music playing. The service is professional and pleasingly efficient – the chef is also on hand to talk you through the dishes. | 1 Star | 0 | 48.3614245 | Markt Indersdorf, Germany | 11.3773779 | MIND | +4981364699022 | €€€€ | https://guide.michelin.com/en/bayern/markt-indersdorf_1300191/restaurant/mind-1209794 | http://www.mind-dining.de | 2024-05-14 15:02:35.839195931+08:00 | |
1069 | 1069 | Herrenstraße 43, Freiburg im Breisgau, 79098, Germany | Innovative | This restaurant housed in the Hotel Schwarzwälder Hof in Freiburg's old town boasts a relaxed atmosphere and food that is by no means run-of-the-mill. The seven-course set menu on offer (which can be extended by a further two courses) steers clear of luxury ingredients, focusing instead on supposedly simpler, but high-quality and strictly regional produce that clearly reflects their philosophy of sustainability. This results in a plethora of highly interesting and innovative flavour combinations, such as fermented kohlrabi that has been cooked in salt dough served on a delicate kohlrabi tartare and finished with a bay leaf and apple stock, a pleasingly tart elderberry and caper vinaigrette and a sweet apricot ragout. The chefs themselves serve the dishes, talking diners through each course and providing information about the local producers of the select ingredients. | 1 Star | 1 | 47.9944889 | Freiburg im Breisgau, Germany | 7.8539514 | Jacobi | +4976138030 | €€€€ | https://guide.michelin.com/en/baden-wurttemberg/freiburg-im-breisgau/restaurant/jacobi | https://jacobi-freiburg.de/ | 2024-05-14 15:02:37.196001218+08:00 | |
1070 | 1070 | An der Alster 72, Hamburg, 20099, Germany | French Contemporary | After a lengthy closure, Atlantic Restaurant at the luxurious Hotel Atlantic by the banks of the Alster is back in business. Chef Alexander Mayer (most recently stationed at Wintergarten at Brenners Park-Hotel & Spa in Baden-Baden) proposes his set menu, "Identité", and its vegetarian counterpart, "Flora". In dishes such as wild-caught zander, tom kha beurre blanc, gai lan, green mango and lemon balm, he combines his love of French classics (influenced by his time at Jean-Claude Bourgueil's restaurant Schiffchen in Düsseldorf) with modern style and Asian touches. A speciality of the house is its legendary lobster bisque. Top-quality ingredients. Well-trained, charming and experienced front-of-house team. Elegant decor. | 1 Star | 0 | 53.5568271 | Hamburg, Germany | 10.0047017 | Atlantic Restaurant | +49402888860 | €€€€ | https://guide.michelin.com/en/hamburg-region/hamburg/restaurant/atlantic-restaurant | https://brhhh.com/atlantic-hamburg/taste/ | 2024-05-14 15:02:37.225955635+08:00 | |
1092 | 1092 | Dellbrücker Hauptstraße 176, Cologne, 51069, Germany | Modern French | This place may not be located in the most attractive area and the city centre is not exactly on the doorstep, but it is very much worth visiting this pleasant restaurant done out in a chic and trendy bistro style. Inside what is an outwardly rather inconspicuous corner building, you will find Marlon Rademacher's dedicated team at work. The chef-patron proposes a sophisticated, modern set menu made from excellent ingredients – also available in a vegetarian version (vegan is possible if ordered when making your reservation). Three days a week, there is a reasonably priced lunch set menu that is equally impressive. | 1 Star | 0 | 50.9803189 | Cologne, Germany | 7.0689139 | La Cuisine Rademacher | +4922196898898 | €€€€ | https://guide.michelin.com/en/nordrhein-westfalen/koln/restaurant/la-cuisine-rademacher | https://la-cuisine-koeln.de/ | 2024-05-14 15:02:37.708550815+08:00 | |
1127 | 1127 | 4 rue Léo-le-Bourgo, Lorient, 56100, France | Modern Cuisine | Louise was chef Julien Corderoch's great-grandmother, and it was she who sparked his love of food and, indeed, his culinary vocation. In a warm, contemporary interior, he proposes surprise menus made up of tasty seafood and plant-based dishes, making good use of sustainably caught fish (line and small-boat fishing) and drawing on his knowledge of the maturing process: gilthead sea bream sashimi, wild herb pesto and wild carrot; raw scallops, warm broth of brown shrimp with coriander and ponzu sauce; gently steamed pollack, creamy cauliflower and shiitake roasted in miso butter. The lunchtime menu is a genuine bargain. Reasonably priced wines. | 1 Star | 0 | 47.7487936 | Lorient, France | -3.3650768 | Louise | +33297847212 | €€€ | https://guide.michelin.com/en/bretagne/lorient/restaurant/louise1000376 | https://www.restaurantlouise.fr/ | 2024-05-14 15:02:38.721625102+08:00 | |
1173 | 1173 | 5 rue Troyon, Paris, 75017, France | Mexican | This pleasant and cosy little restaurant in the Étoile neighbourhood, near the Arc de Triomphe, serves delicious, contemporary Mexican-influenced cuisine. French ingredients are infused with condiments, herbs and spices by a talented and passionate Mexican chef, who also gets involved with the service. He turns out savvy and perfectly cooked dishes that are skilfully prepared with invigorating seasonings: marinated sea bream with a turnip medley and salsa tatemada, or fish from the market, al pastor, mole with carrot, pineapple or pigeon, mole Oxte, leek and pickled grapes. This colourful, punchy and well-seasoned food is so good you'll soon be back for more! | 1 Star | 0 | 48.8757794 | Paris, France | 2.2956526 | Oxte | +33145751515 | €€€€ | https://guide.michelin.com/en/ile-de-france/paris/restaurant/oxte | https://www.restaurant-oxte.com/ | 2024-05-14 15:02:39.991078238+08:00 | |
1198 | 1198 | 1 rue Léon-le-Cerf, Mûr-de-Bretagne, 22530, France | Traditional Cuisine | The food here traverses the annals of French cookery: tempting classical fare with immaculate plating. Christophe Le Fur previously held the post of chef to the Recteur de l'Académie de Paris, cooking for both the Dalai Lama and Hillary Clinton, before returning to his roots (he comes from Cap Fréhel) to regale us with his generous cuisine: trompe-l'œil pike egg with a sous-voile wine sauce; slow-cooked poultry supreme, raw mushrooms and roast foie gras. | 1 Star | 0 | 48.201112 | Mûr-de-Bretagne, France | -2.9869249 | Auberge Grand'Maison | +33296285110 | €€€ | https://guide.michelin.com/en/bretagne/mr-de-bretagne/restaurant/auberge-grand-maison | https://www.auberge-grand-maison.com/ | 2024-05-14 15:02:40.718237359+08:00 | |
1241 | 1241 | 3 place Reveillère-Lepeaux, Montaigu, 85600, France | Modern Cuisine | The word “robe” in French is used in oenology to describe the colour and appearance of a wine – an apt name for this restaurant in an attractive old house nestled in the centre of Montaigu, given the careful attention it pays to its wine pairings. Chef Xavier Giraudet, who has worked in many Michelin-starred restaurants, demonstrates his skills in the kitchen here, using local, seasonal ingredients (sometimes even from his family’s kitchen garden) and precise cooking methods to create dishes full of flavour and with a distinctly contemporary feel. The restaurant’s old beams and contemporary furnishings and paintings combine to give it a cosy atmosphere. | 1 Star | 0 | 46.97566 | Montaigu, France | -1.31311 | La Robe | +33251477927 | €€€ | https://guide.michelin.com/en/pays-de-la-loire/montaigu/restaurant/la-robe | https://www.restaurant-la-robe.com | 2024-05-14 15:02:41.232519257+08:00 | |
1259 | 1259 | Place du Slalom, Val-Thorens, 73440, France | Modern Cuisine | In the heart of a magnificent hotel at an altitude of 2,345m, this high-flying establishment is well worth the climb. Josselin Jeanblanc has swapped his native Jura mountains for the Alps, devising meals that crescendo over the course of simple and inspired creations using premium ingredients sourced from all over France. Bresse chicken cooked two ways, the leg is slow roasted and grilled and the breast roasted in hazelnut bread and served with a vin jaune and morel sauce, while the dessert may star Savoie apples on wafer-thin pastry served with a Granny smith and Dauphiné verbena sorbet (by Sébastien Deléglise, Passion Dessert 2023). All bear witness to the chef’s consummate technical genius and determination to stand out from the usual luxury hotel restaurant crowd... | 1 Star | 0 | 45.295558 | Val-Thorens, France | 6.5861043 | Les Explorateurs - Hôtel Pashmina | +33479000999 | €€€€ | https://guide.michelin.com/en/auvergne-rhone-alpes/val-thorens/restaurant/les-explorateurs | https://www.hotelpashmina.com/ | 2024-05-14 15:02:41.454260986+08:00 | |
1281 | 1281 | 29 rue Jean-Jacques-Rousseau, Montpellier, 34000, France | Modern Cuisine, Mediterranean Cuisine | Trained in star Swiss, French (and even Australian) establishments, chef Laurent Cherchi is a stalwart champion of the environment. He offers two menus, one of which is lacto-ovo-vegetarian, while the other is all-out vegan (without animal ingredients) – which is nothing if not rare in the universe of French star-rated establishments. All his produce is rigorously sourced locally, from the Cévennes to the Mediterranean (beef from Aubrac, saltbush lamb from Camargue, tomme cheese from Larzac) and the front-of-house team is more than well-versed in the ins and outs of each ingredient’s provenance. Each dish has been endlessly pondered, puzzled over and tweaked, to allow the chef’s impeccable technique (fermentation, extraction) and knife-edged accuracy to showcase the stars of the show: the veggies. Three dining rooms, which sport a stripped back vibe, and the tableware are all made to measure by local artisans. | 1 Star | 1 | 43.6122303 | Montpellier, France | 3.8730671 | Reflet d'Obione | +33499610917 | €€€ | https://guide.michelin.com/en/occitanie/montpellier/restaurant/reflet-d-obione | http://www.reflet-obione.com | 2024-05-14 15:02:41.70323533+08:00 | |
1302 | 1302 | 29 rue de l'Exposition, Paris, 75007, France | Modern Cuisine | Ryunosuke Naito and Kwen Liew met at Restaurant Antoine in 2011. Ryunosuke is Japanese and has worked in some of the top houses of Paris (Taillevent, Meurice) and Kwen is Malaysian. Together they have created this elegant minimalist setting, depicted by light wood and Knoll chairs, whose understated, cosy vibe is perfectly in keeping with their characters and ethos. In the kitchen, they craft market-fresh dishes overflowing in powerful flavours, brushing the cobwebs off French culinary tradition along the way. Spot-on cooking as the name suggests… | 1 Star | 0 | 48.8571707 | Paris, France | 2.3033772 | Pertinence | +33145552096 | €€€€ | https://guide.michelin.com/en/ile-de-france/paris/restaurant/pertinence | http://www.restaurantpertinence.com | 2024-05-14 15:02:41.957556378+08:00 | |
1308 | 1308 | 121 rue Saint-Honoré, Paris, 75001, France | Creative | Adeline Grattard was given – and has cultivated – a rare gift: a feel for her ingredients. In her restaurant on rue Saint-Honoré, the chef chooses two or three ingredients, on which she focuses all her attention. There is no technical showmanship or ostentation, just subtle, rarely seen combinations that seem completely natural. Trained alongside Pascal Barbot (L'Astrance) and after working in Hong Kong for a few years, she combines products of extraordinary quality, mainly from France and Asia: XO sauce, vinegared black rice or shellfish jus come to mind. The food is accompanied by a rare selection of Asian teas, another source of highly convincing pairings (yam'tcha, in Chinese, means "to drink tea"). There's no menu of any kind: just the element of surprise and inspiration that comes with each dish made from the day's market-sourced ingredients. | 1 Star | 0 | 48.8615065 | Paris, France | 2.341813 | Yam'Tcha | +33140260807 | €€€€ | https://guide.michelin.com/en/ile-de-france/paris/restaurant/yam-tcha | https://www.yamtcha.com/ | 2024-05-14 15:02:42.024621116+08:00 | |
1343 | 1343 | 80 rue de Charonne, Paris, 75011, France | Modern Cuisine | Always on the lookout for new ideas, the team of Septime led by Bertrand Grébaut stands out by its fresh, confident, always enthusiastic and occasionally even cheeky approach. Septime is the quintessence of the new breed of Parisian restaurants, resolutely hip and trendy, but also unwaveringly committed to good food. In the middle of Rue de Charonne, the venue is the summum of today’s modern codes and its spacious, workshop-cum-loft feel, untreated wooden tables and metal rafters offer a swish version of the current trend for industrial interiors. Slick, professional service. Of course, you may have to wait a while before you can get a foot in the door – in general bookings are made three weeks in advance… | 1 Star | 1 | 48.8536287 | Paris, France | 2.3806905 | Septime | +33143673829 | €€€€ | https://guide.michelin.com/en/ile-de-france/paris/restaurant/septime | https://www.septime-charonne.fr/ | 2024-05-14 15:02:42.434459454+08:00 | |
1370 | 1370 | 7 rue Nationale, Cellettes, 41120, France | Modern Cuisine | Visible from afar, the tower of this 15C house will guide you to this gourmet temple. Youthful chef Alexis Letellier regales his guests with well-crafted, modern food using top-notch produce. His recipes sometimes reveal an Asian influence and are regularly reinvented in tune with the seasons. We tasted melting foie gras, smoked eel, Granny Smith apple and coriander sorbet; turbot, spinach cannelloni, saffron and chorizo. The chef’s partner, Alice, greets guests professionally and cheerfully, offering excellent wine tips on the way. Delicate flavours, character and attractive plating: this place ticks all the boxes. | 1 Star | 0 | 47.5257537 | Cellettes, France | 1.3830315 | La Vieille Tour | +33254746715 | €€€ | https://guide.michelin.com/en/centre-val-de-loire/cellettes/restaurant/la-vieille-tour70104 | https://www.restaurant-la-vieille-tour-blois.com/ | 2024-05-14 15:02:42.886349516+08:00 | |
1393 | 1393 | 18 rue Grégoire-de-Tours, Paris, 75006, France | Modern Cuisine | Chef Yoshinori Morié (formerly at Le Petit Verdot, Encore, L'Auberge du 15) delights diners with refined, visually pleasing cuisine in the form of single set menus. Think tartare of Corrèze veal, cockles and cauliflower; monkfish, lotus and mushrooms; or ballotine of pigeon, porcini, dates, carrots and combava – so many unabashed odes to elegance and indulgence. In a busy corner of the Latin Quarter, this place is a rare gem among the usual eateries, housed in an intimate setting with exposed stonework, white beams, Japanese-style woodwork, designer lighting, white linen and porcelain. An appealing set menu is available at lunchtime. Smiling and attentive service. | 1 Star | 0 | 48.8528439 | Paris, France | 2.3377712 | Yoshinori | +33984197605 | €€€€ | https://guide.michelin.com/en/ile-de-france/paris/restaurant/yoshinori | https://www.yoshinori-paris.com/ | 2024-05-14 15:02:43.121772852+08:00 | |
1408 | 1408 | 10 boulevard de la Plage, Arcachon, 33120, France | Modern Cuisine | This restaurant near the port has made it its mission to showcase the best produce from the Aquitaine region: asparagus from the Landes, lamb from Pauillac, oysters from the bay, pigeon, foie gras… Chef Thierry Renou also has a passion for Thailand and travels there regularly. Diners can therefore look forward to hints of fusion food in dishes such as foie gras poached in coconut milk; octopus with yuzu yoghurt, caviar and crystallised ginger; Ossau-Iraty cheese with satay sablé and cherry conserve; or oysters and sushi flavoured with aloe vera. This being contemporary cuisine, the chef is very mindful of the aesthetics of the dishes. As for the eponymous patio, you are in for a treat: the glass-paned roof means you can have lunch in the open air or dine beneath the stars. | 1 Star | 0 | 44.6568136 | Arcachon, France | -1.1480683 | Le Patio | +33556830272 | €€€ | https://guide.michelin.com/en/nouvelle-aquitaine/arcachon/restaurant/le-patio396 | http://www.lepatio-thierryrenou.com/ | 2024-05-14 15:02:43.315144064+08:00 | |
1428 | 1428 | 81 rue des Halles, Les Sables-d'Olonne, 85100, France | Modern Cuisine | This fine dining restaurant is tucked away in a quiet back street between the indoor market and the beautiful church, Notre-Dame-de-Bon-Port. Its name, in the local dialect, refers to the small fish caught by children in the port. At the helm, a talented pair, Mélanie Roussy and Boris Harispe, trained at Michelin-starred restaurants (including La Villa Madie), have decked the place out in a contemporary style (navy and white walls, designer furniture etc). The menu is packed with seafood dishes (among others) and constantly changes, as the chef scrupulously follows the seasons, works with all ingredients, premium or not, from sardines to pork belly, with a keen sense for sauces and cooking techniques. A success. | 1 Star | 0 | 46.49558 | Les Sables-d'Olonne, France | -1.78727 | L'Abissiou | +33986364229 | €€€€ | https://guide.michelin.com/en/pays-de-la-loire/les-sables-d-olonne/restaurant/l-abissiou | http://www.labissiou.fr | 2024-05-14 15:02:43.564071209+08:00 | |
1438 | 1438 | 17 rue de la République, Saint-Jean-de-Luz, 64500, France | Modern Cuisine | In the heart of this seaside resort where Louis XIV married the Infanta of Spain, Maria-Thérèse of Austria, it is a pleasure to step inside what is said to be the oldest building in town (16C). But there is nothing old about the menu served at the cosy, elegant restaurant that lies behind these high walls and mullioned windows. Basque chef Nicolas Borombo (from Bayonne), son and grandson of rugby players, set up shop here after clocking up experience in Paris, at the Hôtel Crillon with Dominique Bouchet and Jean-François Piège, and at the George V with Philippe Legendre. With a love for his region, he creates beautiful, original and refined cuisine that makes the most of regional ingredients. | 1 Star | 0 | 43.3887002 | Saint-Jean-de-Luz, France | -1.6644341 | Le Kaïku | +33559261320 | €€€ | https://guide.michelin.com/en/nouvelle-aquitaine/saint-jean-de-luz/restaurant/le-kaiku | https://www.kaiku.fr/ | 2024-05-14 15:02:43.676337374+08:00 | |
1445 | 1445 | 4 rue Auguste-Vacquerie, Paris, 75016, France | Modern Cuisine | The passion Japanese chefs show for French gastronomy is once again demonstrated by this surprising restaurant whose bare white walls evoke the unwritten pages of a book. Ryuji Teshima, alias Teshi, learned his craft in top establishments before deciding to pursue his personal and contemporary version of Gallic fare, based on fine produce : shellfish and fish from Normandy and Brittany, poultry from the Perche – there is even a small fridge for maturing beef, including wagyu. The “surprise” menu features a mix of colour and flavours which work like a dream in the mouth, with precision cooking and the occasional use of a small binchotan barbecue to add a distinctive charred note. The open kitchen is always an intriguing and entertaining sight for diners… | 1 Star | 0 | 48.8709699 | Paris, France | 2.2962858 | Pages | +33147207494 | €€€€ | https://guide.michelin.com/en/ile-de-france/paris/restaurant/pages | https://www.restaurantpages.fr/ | 2024-05-14 15:02:43.758337921+08:00 | |
1484 | 1484 | 8 rue Caventou, Saint-Omer, 62500, France | Modern Cuisine | A ‘bacôve’ is a large flat-bottomed boat used by the vegetable growers of the marshes of St Omer to transport their crops. It is emblematic of Camille Delcroix’ inspiration (Top Chef 2018 winner) and of his soothing, nature-inspired restaurant. He crafts razor-sharp menus, inspired by first-rate locally sourced produce in a surf ‘n turf vein. The chef’s preoccupation with presentation shines through, both in the choice of tableware as in the colours and graphics of each plate. His masterful craftsmanship can be tasted in every dish, and particularly in his red mullet grilled over a binchotan barbecue, paired with a medley of cauliflower and a Noilly sauce – to die for! Finally, Carla and her smiling team bend over backwards to make you feel at home. | 1 Star | 0 | 50.7482544 | Saint-Omer, France | 2.2554187 | Bacôve | +33321952133 | €€€ | https://guide.michelin.com/en/hauts-de-france/saint-omer/restaurant/bacove | https://restaurant-bacove.com/fr | 2024-05-14 15:02:44.219504915+08:00 | |
1612 | 1612 | 13 rue des Gravilliers, Paris, 75003, France | Modern Cuisine | Chef Manon Fleury notched up a number of experiences in prestigious kitchens (with chefs such as William Ledeuil, Pascal Barbot and Alexandre Couillon) and short-term chef residencies before opening her own restaurant. Her culinary philosophy, based on a respect for nature and human dignity, a championing of short supply chains (sourcing carefully and locally) and a zero-waste policy, stems from a genuine passion for sustainable fine dining. Dishes are primarily plant-based (fruit and vegetables feature in equal measure), with animal protein used sparingly. Her refined cooking style reveals all the aromatic subtleties and complexities of grains in particular (she has written a book on the subject) but also of fruits, in a subtle exploration of their sweet and sour flavours. A decor of waxed concrete floors, velvet banquette, light oak dining chairs. Booking essential. | 1 Star | 0 | 48.8636089 | Paris, France | 2.3572627 | Datil | +33180057498 | €€€€ | https://guide.michelin.com/en/ile-de-france/paris/restaurant/datil | http://www.datil-restaurant.fr | 2024-05-14 15:02:45.960437729+08:00 | |
1643 | 1643 | 19 avenue Baraduc, Châtel-Guyon, 63140, France | Creative | Established on the ground floor of a Belle Époque edifice, chef Rémi Laroque rustles up modern, distinctly globe-trotting food. This Puy-de-Dôme lad with Vietnamese origins scatters his cooking with numerous Asian, particularly Japanese twists. His wholehearted culinary dedication shines through, particularly in the line-up of dishes around a single ingredient (be it lobster or fennel) that fully embody his spot-on knack for pairing. His medallion of monkfish, flanked by fennel, lovage oil and coconut cream, showcases his delicate craftsmanship. Street art on the walls, unusual tableware and amazing plant sculptures set the scene. | 1 Star | 0 | 45.9196471 | Châtel-Guyon, France | 3.0660287 | L'Impulsif | +33473864889 | €€€ | https://guide.michelin.com/en/auvergne-rhone-alpes/chatel-guyon/restaurant/l-impulsif | http://www.limpulsif-restaurant.com | 2024-05-14 15:02:46.302370548+08:00 | |
1644 | 1644 | 1 rue Alsace-Lorraine, Saint-Lô, 50000, France | Modern Cuisine | Make your way upstairs from the Brasserie les Capucines, which serves simpler fare, to this understated, plush restaurant overlooking the castle of Saint Lô. After acquiring a faithful following of regulars in Coutances, Mickaël Marion has returned to his birthplace and opened the floodgates of his creativity. A steadfast champion of local produce, he frequently goes walking in the countryside and marshes to pick plants and herbs. Back in his kitchen, he waves his magic wand/spoon and lo and behold - meadowsweet ice cream, pesto of wild herbs and lovage appear! He is a past master in the art of subtly assembling stellar Normandy produce – scallops, fish from small boats, with a dash of exoticism. A fine dining experience to remember. | 1 Star | 0 | 49.1144055 | Saint-Lô, France | -1.0985834 | Intuition | +33233051491 | €€€ | https://guide.michelin.com/en/normandie/saint-l/restaurant/intuition | http://www.restaurant-intuition.fr | 2024-05-14 15:02:46.310854653+08:00 | |
1763 | 1763 | boulevard d'Ypres 33, Brussels, 1000, Belgium | Organic, Farm to table | Exceptional ingredients from committed suppliers, staff wellbeing and the belief that our actions impact the lives of our peers: such are some of the topics that are regularly discussed by Grégoire Gillard and his team. In their suitably untreated, trendy street corner establishment, near the fish market, they conjure up their own vision of sustainable gastronomy. The surprise menu shines the limelight on the excellent produce of Brussels and the region, with an underlying commitment to respect the seasons, however short.Nature is what inspires chef Gillard’s creativity. For example, he may treat slow-cooked salmon trout to an Asian twist thanks to savoury nori leaf, crunchy black radish and hints of wasabi and soy. He wins us over with insightful, intense combinations rather than showy demonstrations, illustrated by Belgian buffalo ricotta, Jerusalem artichokes, truffle, coffee oil and lacto-fermentation jus. Each ingredient has a role to play and is designed to interact with the others to create fascinating dishes from the first to the last bite.The enticing wine list was compiled in accordance with the establishment’s dedication to sustainability. Each decision is taken after weighing the impact on the community and the individual, without forgetting the overriding quest for taste. | 1 Star | 1 | 50.8569126 | Brussels, Belgium | 4.3468964 | Barge | +3224257360 | €€€ | https://guide.michelin.com/en/bruxelles-capitale/bruxelles/restaurant/barge | https://bargerestaurant.be/ | 2024-05-14 15:02:47.890231664+08:00 | |
1770 | 1770 | 1 rue des Martyrs, Steinfort, 8442, Luxembourg | Creative | Crispy parcels of grey shrimps with a frothy espuma of cod and samphire. The signature appetiser illustrates the high-flying nature of the experience you can expect in this former apothecary, which sports an authentic herringbone parquet floor and subtle references to mangas and comic strips. Chef Mathieu Van Wetteren voluntarily preserves the mystery of his surprise menu.Painstaking and with an eye for detail, he doesn’t however fall into the trap of overworking his recipes. His creativity aims more for simplicity and purity, rather than fussy frills. A rich millefeuille of celeriac cooked in hay and a noisette emulsion, or confit of salmon trout, cooked in soy and mirin, paired with a gutsy beurre blanc flavoured with trout roe, all of which is smoked and marinated in a fermented daikon jus: the menu rolls out a patchwork of big-boned, forthright flavours. This charismatic chef never fails to surprise! | 1 Star | 0 | 49.6597175 | Steinfort, Luxembourg | 5.9161488 | Apdikt | +35226305087 | €€€ | https://guide.michelin.com/en/luxembourg/steinfort/restaurant/apdikt | https://www.restaurantapdikt.lu/ | 2024-05-14 15:02:48.038573559+08:00 | |
1813 | 1813 | Lange Dijkstraat 36, Antwerpen, 2060, Belgium | Traditional Cuisine | The glorious Bistrot du Nord immerses you in a full-blown bygone era. As soon as you cross the threshold, colourful old floor tiles, wall mirrors and wainscoting set the scene in this quintessential bistro of yesteryear, providing the perfect foil to equally nostalgic nosh. Veteran Michaël Rewers enthusiastically curates hearty classical recipes and his à la carte score is knockout. He admits to a weakness for meat and tripe in dishes that require high-precision technique, an area in which he excels. Warm lobster salad is contrasted with crunchy green asparagus, wax beans and grapefruit; grilled veal kidneys are dressed in a gutsy gravy underscored by a dash of vodka or the terrine is given a kick with poultry livers… Good old-fashioned, no-nonsense food in all its glory, enhanced by chef Rewers’ deft touch for cuisine that is both scrumptious and delicate. Big-boned, honest, soul-warming food that is something of a rarity nowadays. Don’t forget to book! | 1 Star | 0 | 51.227654 | Antwerpen, Belgium | 4.418618 | Bistrot du Nord | +3232334549 | €€€ | https://guide.michelin.com/en/antwerpen/be-antwerpen/restaurant/bistrot-du-nord | https://www.bistrotdunord.be/ | 2024-05-14 15:02:48.755053018+08:00 | |
1822 | 1822 | rue de Vergnies 2, Ixelles, 1050, Belgium | Creative, Organic | Chef Nicolas Decloedt and the lady of the house and sommelière, Caroline Baerten, were championing plant-based cuisine long before it became trendy. Their sustainable ethos and creativity have been a source of inspiration for many, what’s more they publish a sustainability report that can be consulted online by all and sundry. We warrant that a meal in this stylish, street corner building adorned with frescoes of angels and gilded ceilings will be an unforgettable experience.The micro-seasons are reverently respected thanks to their close collaboration with botanist-farmer Dries Delanote and other craftsmen and women. Light years from fads and fashions, zero waste is a state of mind here, leading to a bold, new, innovative look at gastronomy. A personal retake on the Paris-Brest dessert with matured celeriac, foaming quince, punchy horseradish and a celeriac and apple juice to coax all the flavours out of the vegetables. The sommelière deploys her immense talent in creations that may feature amazake, sake, milky oolong tea and vodka, in a bid to further exalt the chef’s exuberant recipes. Each dish triggers our curiosity and awakens our appetites. Humus x Hortense is in a class of its own. | 1 Star | 1 | 50.8294047 | Ixelles, Belgium | 4.3701302 | Humus x Hortense | +32474653706 | €€€ | https://guide.michelin.com/en/bruxelles-capitale/ixelles/restaurant/humus-x-hortense | https://humushortense.be/ | 2024-05-14 15:02:48.848435478+08:00 | |
1869 | 1869 | Sint-Sebastiaanstraat 15, Nieuwpoort, 8620, Belgium | Modern Cuisine, French Contemporary | M Bistro is writing a new page of its story since Mattias Maertens and Sofie Billiet have moved shop to a former factory, lovingly converted in line with their tastes. Their ethos has not budged an inkling and continues to focus purely and simply on pleasure. Mattias crafts food that hits the spot every time, demonstrating his creative streak and above all his passion for cooking. Whether it be the acidity of a citrus fruit jelly, the kick of Sichuan pepper or Vadouvan spices, chef Maertens meticulously crafts side dishes in a bid to showcase the main ingredient. While much of his top-quality produce comes from the nearby fish market, he is far from averse to working with less popular ingredients like rabbit, to which he adds his subtle hallmark. A friendly youthful vibe continues to depict the bistronomic spirit of M Bistro. | 1 Star | 0 | 51.1280608 | Nieuwpoort, Belgium | 2.752673 | M Bistro | +3258595352 | €€€ | https://guide.michelin.com/en/west-vlaanderen/nieuwpoort/restaurant/m-bistro | https://www.mbistro.be/ | 2024-05-14 15:02:49.333375188+08:00 | |
1921 | 1921 | Skelton, CA11 9SE, United Kingdom | British Contemporary | The Dog and Gun is a proper village pub which does what pubs do best, by providing warmth, honesty and food that puts a smile on your face. Chef-owner Ben Queen-Fryer cooks with his heart and plenty of natural talent, keeping dishes satisfying and recognisable. Local ingredients, including seafood from Maryport, are showcased in pure, understated compositions with plenty of depth, where flavour comes above all else. You’ll find suet puddings, soufflés and some of the best triple-cooked chips around – not forgetting a great local pint. | 1 Star | 0 | 54.7107234 | Skelton, United Kingdom | -2.8753453 | Dog and Gun Inn | +441768484301 | £££ | https://guide.michelin.com/en/cumbria/skelton/restaurant/dog-and-gun-inn | http://www.dogandgunskelton.co.uk/ | 2024-05-14 15:02:49.882081439+08:00 | |
1928 | 1928 | Newton in Cartmel, LA11 6JH, United Kingdom | Modern British, Regional Cuisine | This 17C village inn has been sympathetically restored by Cumbrian born-and-bred couple Kevin and Nicola Tickle – and the locals are loving them for it. Kevin’s inspiration for the tasting menu comes from the seasons, the surroundings, his imagination and his local foraging knowledge. They may be described in a playful way on the menu, but the dishes reveal real depth and originality. On certain days all tables are served at the same time, so be prepared to arrive promptly. | 1 Star | 0 | 54.2386388 | Newton in Cartmel, United Kingdom | -2.9190308 | heft | ££££ | https://guide.michelin.com/en/cumbria/newton-in-cartmel/restaurant/heft | https://hefthighnewton.co.uk/ | 2024-05-14 15:02:49.951257584+08:00 | ||
1938 | 1938 | Trinity House, 1a High Street, Menai Bridge, LL59 5EE, United Kingdom | Modern Cuisine | Covered windows add a feeling of exclusivity to this discreet, intimate restaurant; once inside, you’ll discover an appealingly rustic room with Welsh slate walls, sheepskin-covered chairs and hand-painted animal tiles pointing back to its butcher’s shop days. Stephen Stevens’ well-balanced surprise menu offers boldly flavoured modern dishes with original, personal touches, which demonstrate an innate understanding of cooking techniques and flavour combinations. You’ll find a wealth of ingredients from North Wales; the portion sizes and pacing are spot on; and you’ll feel eager anticipation for each dish to arrive. | 1 Star | 0 | 53.2260376 | Menai Bridge, United Kingdom | -4.1629618 | Sosban & The Old Butchers | +441248208131 | ££££ | https://guide.michelin.com/en/isle-of-anglesey/menai-bridge/restaurant/sosban-the-old-butchers | https://sosbanandtheoldbutchers.com/ | 2024-05-14 15:02:50.109388385+08:00 | |
1951 | 1951 | 28-29 Cannon Street, Bury St Edmunds, IP33 1JR, United Kingdom | Mediterranean Cuisine | Tucked away on a residential square, this neighbourhood restaurant is warmly and personally run by a husband and wife team, and the unusual name is a nod to the old town green which once stood out front. The daily changing menu of North African, Middle Eastern and Mediterranean dishes involves a range of ingredients cooked over charcoal. The sourdough flatbread fresh from the oven kicks things off perfectly and the unfussy dishes deliver bold, well-defined flavours which are skilfully executed. The esoteric wine list champions organic and natural wines. | 1 Star | 0 | 52.249572 | Bury St Edmunds, United Kingdom | 0.7144697 | Pea Porridge | +441284700200 | £££ | https://guide.michelin.com/en/suffolk/bury-st-edmunds/restaurant/pea-porridge | https://peaporridge.co.uk/ | 2024-05-14 15:02:50.248515474+08:00 | |
1972 | 1972 | 22 Chesterton Road, Cambridge, CB4 3AX, United Kingdom | Modern Cuisine | This Victorian townhouse has hosted a restaurant for many years and has long been a feature of Cambridge’s dining scene. Its current guardians are Sam and Alex, a young couple who’ve really made it their own. Sam’s food is poised, detailed and very precise; he has all the techniques and his plates are beautifully presented – go for one of the set menus and you’ll leave feeling impressed but also sated. The house has a bright, understated style and the young and enthusiastic service team – who explain the make-up of the dishes in full – keep the atmosphere welcoming and relaxed. | 1 Star | 0 | 52.2139026 | Cambridge, United Kingdom | 0.1243546 | Restaurant Twenty-Two | +441223351880 | ££££ | https://guide.michelin.com/en/cambridgeshire/cambridge/restaurant/restaurant-22 | https://www.restaurant22.co.uk/ | 2024-05-14 15:02:50.466523914+08:00 | |
1980 | 1980 | 15 Oscar Road, Broadstairs, CT10 1QJ, United Kingdom | Modern British | Patience may be required when trying to book a table here, as there are only four of them. Chef Ben Crittenden works alone in the open kitchen of this intimate restaurant, crafting a 6 course set menu that should appeal to everyone. His dishes may appear quite delicate in their looks but they offer plenty of flavour and contrasts in texture, along with ingredients that are clearly sourced with care – like delicious shh’annu lamb from Lockerbie. Go for the wine pairings to ease any indecision. | 1 Star | 0 | 51.3566802 | Broadstairs, United Kingdom | 1.4408143 | Stark | +441843579786 | £££ | https://guide.michelin.com/en/kent/broadstairs/restaurant/stark | https://www.starkfood.co.uk/ | 2024-05-14 15:02:50.557182072+08:00 | |
2000 | 2000 | Blue Mountain School, 9 Chance Street, Tower Hamlets, London, E2 7JB, United Kingdom | Modern Cuisine | The name may be old English for ‘kitchen’, but this is very much a restaurant of the zeitgeist. Ring the bell and you’re welcomed into a cool, bare space. You start with a drink and the first course in the bar, before being led up to the warmly decorated, intimate dining room with its bespoke crockery and pottery. The experienced chef and team deliver and explain around 10 delicate, balanced and innovative dishes that make up the surprise menu. You’re even invited to enjoy one of the dishes in the kitchen. | 1 Star | 0 | 51.5244846 | London, United Kingdom | -0.0752056 | Cycene | +442077399733 | ££££ | https://guide.michelin.com/en/greater-london/london/restaurant/cycene | https://www.bluemountain.school/cycene | 2024-05-14 15:02:50.787089919+08:00 | |
2008 | 2008 | Church Street, Ambleside, LA22 OBU, United Kingdom | Modern Cuisine, Regional Cuisine | In the heart of the Lake District sits this quirky little restaurant, which occupies the cellars of an old house where William Wordsworth used to work as the Distributor of Stamps for Westmorland. It's now owned by the Blackburn brothers – Ryan heads up the kitchen, while Craig looks after the service – and they display a passion for all things regional in their ‘A Journey Around Cumbria’ tasting menu. The skilfully prepared dishes have been well-thought-through and carefully balance bold and delicate flavours; each one has a story – sometimes historic, sometimes personal. | 1 Star | 0 | 54.4309953 | Ambleside, United Kingdom | -2.9623465 | Old Stamp House | +441539432775 | £££ | https://guide.michelin.com/en/cumbria/ambleside/restaurant/old-stamp-house | https://www.oldstamphouse.com/ | 2024-05-14 15:02:50.871481273+08:00 | |
2063 | 2063 | Kincora Road, Lisdoonvarna, V95 P234, Ireland | Classic Cuisine | This personally run inn set in the heart of The Burren started life as an 1860s hotel serving those visiting the town’s spas. For this reason, it doesn’t look much like a pub but, once inside, it’s warm, cosy and full of pubby character. The menu reflects the locale and the seasons, doing away with fripperies to highlight quality produce like crab and lobster Royale or succulent rump of lamb. The sauces in particular are a showcase for excellent seasoning and depth of flavour, and the sticky toffee pudding is a must. Delightful bedrooms complete the picture.This restaurant is temporarily closed. | 1 Star | 0 | 53.0287018 | Lisdoonvarna, Ireland | -9.2955931 | Wild Honey Inn | +353657074300 | $$$ | https://guide.michelin.com/en/clare/lisdoonvarna/restaurant/wild-honey-inn | https://www.wildhoneyinn.com/ | 2024-05-14 15:02:51.575456923+08:00 | |
2066 | 2066 | Main Street, Kinsale, P17 NX44, Ireland | Modern Cuisine | Set in the very centre of town, Bastion is a contemporary restaurant owned and run by a talented couple: Paul McDonald cooks, while his wife Helen looks after the service. A large bar splits the room in two and twinkling candles add a welcoming touch. Paul is Scottish born but his cooking has a strong Irish base. Natural flavours are kept to the fore and local seafood is a highlight. The skilfully prepared, exacting dishes take on a modern style and often exhibit a playful, innovative element, while at the same time showing depth in their flavours and textures | 1 Star | 0 | 51.7057019 | Kinsale, Ireland | -8.524059 | Bastion | +353214709696 | $$$$ | https://guide.michelin.com/en/cork/kinsale/restaurant/bastion | http://bastionkinsale.com/ | 2024-05-14 15:02:51.607591844+08:00 | |
2315 | 2315 | Plaza da Leña 3, Pontevedra, 36002, Spain | Contemporary | If you’re looking for a restaurant that exudes the true spirit of Pontevedra, then look no further, as Eirado occupies one of the most charming properties in the town’s old quarter.Its compact dining rooms are imbued with the warmth and beauty that come with the bare stone walls that typify the character of this particular restaurant. Chef Iñaki Bretal creates modern cooking with clearly evident Galician and maritime roots, demonstrating high levels of technique and not being afraid to incorporate touches of fusion, taking flavours acquired on his travels (Mexico, Japan, Germany, Canada etc) and merging them with what he refers to as “the very best of the best ingredients”. In addition to a meticulous à la carte, he offers two interesting tasting menus (Currican and Palangre) that vary in their number of courses, accompanied by an extensive wine list. | 1 Star | 0 | 42.4326366 | Pontevedra, Spain | -8.6434132 | Eirado | +34986860225 | €€€ | https://guide.michelin.com/en/galicia/pontevedra/restaurant/eirado-da-lena | http://www.oeirado.com | 2024-05-14 15:02:54.5394944+08:00 | |
2488 | 2488 | Shop 211, East Wing, Shanghai Centre, 1376 West Nanjing Road, Jingan, Shanghai, China Mainland | Cantonese | Unlike the typical bustling Chinese joint, Tou Zao offers the serenity and intimate service of a sushiya. But the single prix-fixe menu, featuring hot entrées and dim sum, is unmistakably Cantonese. The sautéed lobster with scallion trio has addictive aromas and springy flesh. Spring rolls and Cantonese puff pastries are made tableside, baked à la minute and served piping hot. Deft control of heat and remarkable wok hei are the hallmarks of the food here. | 1 Star | 0 | 31.2286321 | Shanghai, China Mainland | 121.4473688 | Tou Zao | +8619121337327 | ¥¥¥¥ | https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/tou-zao | 2024-05-14 15:02:56.436114208+08:00 | ||
2939 | 2939 | 2200 N. Clark St., Chicago, 60614, USA | Contemporary, Creative | Together with his co-owner and wife, Katrina Bravo, Chef Jenner Tomaska lays bare lofty ambitions at this airy atelier. The minimalist, well-lit space evokes an art gallery, complete with a high-concept tasting that's aimed at blurring the boundaries between art and dining.The show begins with intriguing bites served at standing tables just inside. The multicourse meal that follows features a variety of dishes, each offered on custom pieces made by local artists. Flavorful compositions showcase unexpected combinations, as in a day lily masquerading as a taco, filled with a sweet-and-sour squash compote and green goddess cream. A plate blending smoked cashew, julienne of Granny Smith apple, heart of palm and truffle is equally delightful. | 1 Star | 0 | 41.92198 | Chicago, USA | -87.63824 | Esmé | $$$$ | https://guide.michelin.com/en/illinois/chicago/restaurant/esme | https://www.esmechicago.com/ | 2024-05-14 15:03:02.348946148+08:00 | ||
2942 | 2942 | 2429 N. Lincoln Ave., Chicago, 60614, USA | Middle Eastern, Mediterranean Cuisine | Its exterior is unassuming, but one step inside the rustic-chic hot spot and you'll be smitten by its lively vibe, warm hospitality and seductive aromas. Acclaimed chef Zach Engel brings his experience to bear on this personal brand of modern Middle Eastern cuisine. His prix-fixe allows diners to make their own selections from a range of options, but sharing is key to cover the most ground. Kick things off with salatim (spreads and pickles) accompanied by flame-kissed pita. Even familiar dishes offer surprising depth, like creamy hummus or crackling-crisp falafel with mango labneh.Dessert manages to be just as tantalizing as the savory fare. Sample an updated spin on baklava with white chocolate and raspberry for a wonderfully elegant finale. | 1 Star | 0 | 41.92607 | Chicago, USA | -87.64959 | Galit | +17733608755 | $$$ | https://guide.michelin.com/en/illinois/chicago/restaurant/galit | http://www.galitrestaurant.com | 2024-05-14 15:03:02.384256362+08:00 | |
3002 | 3002 | 1809 W. 1st Ave., Vancouver, V6J 5B8, Canada | Contemporary, Regional Cuisine | Don't be fooled by AnnaLena's unassuming atmosphere, as dining here is a polished experience from top to bottom. Beginning with the graceful service and carrying through to the impeccably prepared dishes, this is a restaurant that aims to impress—sans the fuss.Begin with an expertly prepared cocktail or opt for their wine pairings, which display unusual care and thoughtfulness. The seasonally inspired tasting menu highlights exceptional ingredients prepared with an outward simplicity that belies technical precision. The cooking employs pitch-perfect flavor combinations lifted with modern touches, like a delicate olive-oil-poached Chinook king salmon paired with crunchy dill-marinated kohlrabi and an airy hollandaise enhanced with the subtle sweetness of koji. | 1 Star | 0 | 49.2708003 | Vancouver, Canada | -123.1468282 | AnnaLena | +17783794052 | $$$$ | https://guide.michelin.com/en/british-columbia/ca-vancouver/restaurant/annalena | https://www.annalena.ca/ | 2024-05-14 15:03:03.195364293+08:00 | |
3004 | 3004 | Place de l'Hôtel-de-Ville 3, Ollon, 1867, Switzerland | French Contemporary, Seasonal Cuisine | In the centre of the village, near the bell tower, this country house upholds tradition in all its simplicity – it is the owner herself who does the cooking. Beneath the vaulted ceiling of the restaurant room, you'll find seasonal French cuisine with a choice of multi-course menus. Some of the fine combinations on offer are: asparagus, grapefruit and pistachio, or lobster from Brittany, red beetroot, blackberry and bisque. The desserts are also seasonal, for example the medley of apricots in different forms (stewed, jellied, grilled), accompanied by a coconut mousse. Artists' paintings and sculptures are dotted about the interior, and there is a pleasant terrace outside for a final flourish. The café section has a brasserie-style menu. | 1 Star | 0 | 46.2968491 | Ollon, Switzerland | 6.9951099 | Hôtel de Ville | +41244991922 | €€€€ | https://guide.michelin.com/en/vaud/ollon_1156456/restaurant/hotel-de-ville-179826 | https://www.hotel-restaurant-ollon.ch/ | 2024-05-14 15:03:03.231435308+08:00 | |
3026 | 3026 | Bremgartnerstrasse 18, Zurich, 8003, Switzerland | Modern Cuisine, Seasonal Cuisine | Etwas versteck in einem Innenhof liegt das «Franz» - der Name steht für «Frauen im Zentrum» und ist ein Ort für Kultur, Arbeit und Essen. Letzteres bietet man in der «Wirtschaft im Franz» in Form eines durchdachten Überraschungsmenüs. Die ambitionierten modern-kreativen Speisen sind angenehm reduziert und legen den Fokus auf Produktqualität, wobei Gemüse im Mittelpunkt steht. Schön auch das Ambiente dazu: Mit seiner offenen Küche und dem trendigen Bistro-Stil versprüht das Restaurant eine sympathisch-unkomplizierte, freundliche und urbane Atmosphäre. | 1 Star | 0 | 47.3722118 | Zurich, Switzerland | 8.5196918 | Wirtschaft im FRANZ | +41435584422 | €€€ | https://guide.michelin.com/en/zurich-region/zurich/restaurant/wirtschaft-im-franz | https://www.wirtschaftimfranz.ch | 2024-05-14 15:03:03.657262281+08:00 | |
3071 | 3071 | Kirchstrasse 38, Zermatt, 3920, Switzerland | Contemporary, Seasonal Cuisine | A bustling little restaurant of the sort you might expect to find in Berlin or New York, this place is a real gem. The tables are set close together and the atmosphere is pleasingly laid back. You can watch the two chefs in the open kitchen as they prepare a multi-course surprise menu. You need to allow plenty of time for this dining experience, but the 3.5hr spent here are absolutely worth your while: the dishes are made with regional ingredients, and great emphasis is placed on seasonality and provenance of produce. Dishes such as pike-perch on a bed of creamed sauerkraut with Swiss caviar, spicy turnip (raw and delicately pickled) and herbs are measured, creative and packed with bold flavours. Order the vegetarian or vegan set menu in advance. Please be sure to mention any dietary restrictions when booking. NB: there is no à la carte or children's menu. | 1 Star | 1 | 46.0192354 | Zermatt, Switzerland | 7.7474356 | Brasserie Uno | +41798511768 | €€€€ | https://guide.michelin.com/en/wallis/zermatt/restaurant/brasserie-uno | https://www.brasserieuno.com/ | 2024-05-14 15:03:04.371936573+08:00 | |
3187 | 3187 | 816 Folsom St., San Francisco, 94107, USA | Seafood, Contemporary | Aptly named after the ocean's sunless depths, this vast, tenebrous space is leagues away from the mundane, offering a rarified pescatarian tasting menu that abounds with personality. Chef Peter Hemsley takes full advantage of California's coastal bounty, sourcing exceptional seafood from small sustainable purveyors and utilizing techniques like dry aging and fermentation to maximum effect. The kitchen’s creativity is displayed in dishes like thinly shaved Monterey abalone with swordfish “bacon” and citrusy dashi broth, as well as a warm bread course paired with a curry-scented hollandaise loaded with sweet Dungeness crab. Even desserts make judicious use of the fruits of the sea, as in a subtly briny oyster ice cream accented with herbaceous vermouth. | 1 Star | 1 | 37.7816766 | San Francisco, USA | -122.401688 | Aphotic | +14158650529 | $$$$ | https://guide.michelin.com/en/california/san-francisco/restaurant/aphotic | https://aphoticrestaurant.com/ | 2024-05-14 15:03:05.647474593+08:00 | |
3276 | 3276 | Blk 466, #01-12, Crawford Lane, 190466, Singapore | Street Food | Noodles are cooked-to-order with nicely layered flavours and textures in every bite. Crispy dried plaice, fluffy cracklings, and tender pork liver are all meticulously prepared. Expect to queue any time of the day. | 1 Star | 0 | 1.3052 | Singapore | 103.8624 | Hill Street Tai Hwa Pork Noodle | +6592723920 | $ | https://guide.michelin.com/en/singapore-region/singapore/restaurant/hill-street-tai-hwa-pork-noodle | http://www.taihwa.com.sg | 2024-05-14 15:03:06.645072+08:00 | |
3327 | 3327 | Norrlandsgatan 24, Stockholm, 111 43, Sweden | Creative | Up on the third floor of a beautiful city centre townhouse, you’ll find this sedate restaurant with a discreet, intimate feel. In a nod to Chef Sayan Isaksson’s heritage and experience, the menu seamlessly fuses Swedish produce with Japanese influences – such as in the okonomiyaki, which uses black truffle from the island of Gotland. Original, well-composed dishes are spread across a tasting menu of 5 or 9 courses. | 1 Star | 0 | 59.3357675 | Stockholm, Sweden | 18.071196 | Nour | +46850338971 | €€€€ | https://guide.michelin.com/en/stockholm-region/stockholm/restaurant/nour | http://www.restaurantnour.se | 2024-05-14 15:03:07.275691457+08:00 | |
3328 | 3328 | Ørjaveita 4, Trondheim, 7010, Norway | Modern Cuisine, Creative | The word 'Fagn' refers to the welcome, food and lodgings given to travellers at rural farmhouses in days gone by – and the team here want their guests to experience the same warmth at this intimate restaurant. Each of the beautiful surprise dishes comes with a story, which is enthusiastically explained. | 1 Star | 0 | 63.4339936 | Trondheim, Norway | 10.3962931 | FAGN | +4745844996 | €€€ | https://guide.michelin.com/en/trondelag/trondheim/restaurant/fagn | https://fagn.no/ | 2024-05-14 15:03:07.285041761+08:00 | |
3330 | 3330 | Ainonkatu 3, Helsinki, 00100, Finland | Contemporary | An intimate, elegant and professionally run restaurant with just ten tables – everything from the cutlery to the decanters is made by Finnish craftspeople. Set menus feature modern interpretations of traditional Finnish dishes, with first class ingredients used in detailed, technically skilled combinations. | 1 Star | 0 | 60.1719135 | Helsinki, Finland | 24.9314505 | Finnjävel Salonki | +358300472340 | €€€€ | https://guide.michelin.com/en/uusimaa/helsinki/restaurant/finnjavel-salonki | http://www.finnjavel.fi | 2024-05-14 15:03:07.30717087+08:00 | |
3340 | 3340 | Rosteds Gate 15b, Oslo, 0178, Norway | Modern Cuisine | HYDE keeps the lights down low but cranks the music up high – and the laid-back, lively atmosphere makes for a fun evening out. Top quality ingredients are skilfully cooked to create delicate dishes with bold, punchy flavours. Well-chosen natural wines and super-friendly service add to the experience. | 1 Star | 0 | 59.9195698 | Oslo, Norway | 10.7490285 | HYDE | +4790218012 | €€€ | https://guide.michelin.com/en/oslo-region/oslo/restaurant/hyde | http://www.restauranthyde.no | 2024-05-14 15:03:07.409048411+08:00 | |
3355 | 3355 | Underhaugsveien 28, Oslo, 0354, Norway | Norwegian | As you enter this tiny restaurant inside a former stable block, you find yourself in the kitchen being greeted by the chefs; you can then eat in the same space whilst watching them at work, or request a table upstairs for a little more intimacy. The surprise menu evolves daily and has a playful touch, with the well-balanced dishes making great use of vegetables, herbs, flowers and fruits from their own garden. | 1 Star | 1 | 59.9238866 | Oslo, Norway | 10.7263103 | Stallen | +4745841755 | €€€ | https://guide.michelin.com/en/oslo-region/oslo/restaurant/stallen | https://www.restaurantstallen.no/ | 2024-05-14 15:03:07.555623371+08:00 | |
3360 | 3360 | Vesterhavsvej 5A, Agger, 7770, Denmark | Creative | In a small coastal town by the North Sea you'll find this contemporary greenhouse-like building. Made from wood and glass, it is a bright and airy space that is filled with customers enjoying quality cooking. Chef Nicolas Min Jørgensen has created a menu themed around seasonal and local produce, which is used with a nose-to-tail, low waste ethos. Dishes provide pure, natural flavours and are prepared with care and precision. | 1 Star | 0 | 56.7820975 | Agger, Denmark | 8.2331898 | Tri | +4522707999 | €€€ | https://guide.michelin.com/en/north-denmark/agger/restaurant/tri-1203718 | https://www.restaurant-tri.com/ | 2024-05-14 15:03:07.60093259+08:00 | |
3371 | 3371 | Uudenmaankatu 9-11, Helsinki, 00120, Finland | Modern Cuisine | An unassuming-looking building hides this intimate room with oversized cotton pendant lights, striking red chairs and candlelit tables. The surprise set menu comes in a choice of either 6 or 7 courses, with Finnish and European ingredients featuring in modern dishes with a classic heart and a creative blend of textures and flavours. The 400-strong wine list features a range of top producers from the Old World, and can be sampled through well-chosen wine pairings. | 1 Star | 0 | 60.1648421 | Helsinki, Finland | 24.9415804 | Demo | +358922890840 | €€€€ | https://guide.michelin.com/en/uusimaa/helsinki/restaurant/demo | https://www.restaurantdemo.fi/ | 2024-05-14 15:03:07.711461135+08:00 | |
3407 | 3407 | Eindhovenseweg 115, Valkenswaard, 5552 AA, Netherlands | Modern Cuisine, Modern French | Eden is the playground of chef Herman Cooijmans. His little piece of paradise has a nice vintage feel and exudes warmth thanks to the use of natural elements and colours. The cuisine displays artistry and subtlety, flavoured with global influences – the chef likes to use spices from the Middle East to add a touch of exotic flair.His talent is also apparent from the contrasting combinations he brings to the plate. Although dishes such as watermelon with spicy curry and skate with strawberry might sound a bit unusual, the tastes and flavours this chef manages to create are remarkable.The exquisite wine pairings further highlight the fine cuisine, ensuring that wine-lovers will find their own little Garden of Eden here! | 1 Star | 0 | 51.3568295 | Valkenswaard, Netherlands | 5.4612835 | Eden | +31408446193 | €€€ | https://guide.michelin.com/en/noord-brabant/valkenswaard/restaurant/eden1154631 | https://restaurant-eden.nl/ | 2024-05-14 15:03:08.084378398+08:00 | |
3480 | 3480 | Wycker Grachtstraat 24, Maastricht, 6221 CX, Netherlands | Asian Influences, Modern Cuisine | Talented chef Gilbert von Berg made a name for himself at Château Neercanne, but here he can really do his own thing. The hip interior of his restaurant features natural materials and exposed brick walls; there is also an open kitchen, where he showcases his vision of gastronomy. He has surrounded himself with a great team so that he can focus on his cooking. The apparent complexity of his sophisticated creations at times belies their simplicity. The intensity of the flavours is key here.His ingredient-led cuisine takes its cue from the seasons: more Asian in summer, more French in winter etc. Local produce is given pride of place, and non-native ingredients only feature if they make a valid contribution. Fermentation and zesty flavours are astutely incorporated. For instance, he elevates sea bass fried on the bone with the intense, full flavour of an anchovy and fermented asparagus sauce. Delicious! A punchy xo sauce made with Dutch shrimps accompanying a succulent skate wing has the same effect. Contrasts of a robust shellfish sauce with tandoori spices and a salsa of thyme and Angostura only deepen the nuances. A captivating culinary adventure courtesy of Gilbert von Berg. | 1 Star | 0 | 50.8487304 | Maastricht, Netherlands | 5.6993143 | Studio | +31646027252 | €€€ | https://guide.michelin.com/en/limburg/maastricht/restaurant/studio | https://studio.restaurant/ | 2024-05-14 15:03:09.086343051+08:00 | |
3554 | 3554 | 4F, Building 1, Phase 1, Star Avenue, 228 Jiangnan Avenue, Binjiang, Hangzhou, China Mainland | Zhejiang | A sign that says "stinky" or "rotten" might not usually sound appetising, but Yue Ji prides itself on the six features of Shaoxing cooking: soy sauce, distillers' grains, rottenness, stench, wine and pickles! Try dishes marinated with distillers' grains sauce, such as duck gizzard or pork tongue and belly. No meal here is complete without the notorious deep-fried stinky tofu and steamed minced pork patty with rotten millefeuille tofu skin. Pre-ordering recommended. | Bib Gourmand | 0 | 30.2093797 | Hangzhou, China Mainland | 120.2047897 | Yue Ji | +8657188218708 | ¥¥ | https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/yue-ji | 2024-05-14 15:03:10.077763398+08:00 | ||
3733 | 3733 | Hohe Straße 11, Düsseldorf, 40213, Germany | International, Traditional Cuisine | What started as a shop selling eggs and butter later became a delicatessen and today this spot is a popular bistro with a pleasingly lively urban atmosphere and an open kitchen. The tasty dishes include German classics such as currywurst and Wiener schnitzel, but also international dishes. The food is accompanied by decent wines by the glass, and the service is friendly. Open from noon to 8pm, last orders 6.30pm. NB: They don't take reservations at lunchtime – so come early, as the place gets very busy. | Bib Gourmand | 0 | 51.2226724 | Düsseldorf, Germany | 6.7740666 | Münstermanns Kontor | +492111300416 | €€ | https://guide.michelin.com/en/nordrhein-westfalen/dusseldorf/restaurant/munstermanns-kontor | https://www.muenstermann-kontor.de/ | 2024-05-14 15:03:12.445494268+08:00 | |
3806 | 3806 | In der Langen Straße 22, Wurster Nordseeküste, 27639, Germany | Country cooking | Formerly a livestock exchange, this appealing inn is steeped in tradition. Behind the typical brick and half-timbered façade, tables are laid out in a pleasingly rural interior where diners enjoy a quality take on regional home-style cooking made using excellent produce. Friendly service completes the picture. Be sure to reserve your table – the Gasthaus Wolters tends to get booked up. | Bib Gourmand | 0 | 53.6502089 | Wurster Nordseeküste, Germany | 8.5089606 | Gasthaus Wolters - Zur Börse | +4947051277 | €€ | https://guide.michelin.com/en/niedersachsen/wurster-nordseekuste/restaurant/gasthaus-wolters-zur-borse | https://www.zur-boerse.de | 2024-05-14 15:03:13.263127137+08:00 | |
3857 | 3857 | Falkenstraße 23, Munich, 81541, Germany | Regional Cuisine, Creative | This delightful spot is a well-kept, typically rustic-style Bavarian inn. In a lively, atmospheric and pleasantly informal setting, diners sit at large wooden tables and are waited on by a laid-back front-of-house team. The menu is divided into a modern and creative set menu and specialities including well-known classics such as veal cream goulash or cheese spaetzle – with lots of variety, there is something for everyone. The regular events and themed evenings are also worth noting. | Bib Gourmand | 0 | 48.1222599 | Munich, Germany | 11.5794095 | falke23 | +498924643126 | €€ | https://guide.michelin.com/en/bayern/mnchen/restaurant/falke23 | https://www.falke23.de/ | 2024-05-14 15:03:13.731616048+08:00 | |
3870 | 3870 | Unteren Bachgasse 9, Regensburg, 93047, Germany | Contemporary, Fusion | Located in the beautiful Old Town, this is a fashionable restaurant and bar. The decor and background music are very much on trend and lend this laid-back establishment something of a club atmosphere. The appealing international menu features flavoursome dishes including fish and chips, panzanella and paella – all served by very friendly waitstaff. As well as wines, there is an extensive selection of cocktails, another big draw of this place. | Bib Gourmand | 0 | 49.0191115 | Regensburg, Germany | 12.0948647 | Sticky Fingers | +4994158658808 | €€ | https://guide.michelin.com/en/bayern/regensburg/restaurant/sticky-fingers | https://stickyfingers.restaurant/ | 2024-05-14 15:03:13.874055113+08:00 | |
3895 | 3895 | Marktstraße 10, Marktbreit, 97340, Germany | Farm to table, International | The couple who run this restaurant put everything they have into creating a warm atmosphere and serving seasonal cuisine that draws on regional and Mediterranean influences. The set menu also comes in a vegetarian version. In addition to the cosy, lovingly decorated dining area inside, there are a handful of outdoor tables affording views of the historical buildings of this charming little town. This business is a Slow Food member and is committed to sustainability. | Bib Gourmand | 0 | 49.6675219 | Marktbreit, Germany | 10.1436796 | Alter Esel | +4993325949477 | €€ | https://guide.michelin.com/en/bayern/marktbreit/restaurant/alter-esel | https://www.alteresel-marktbreit.de/ | 2024-05-14 15:03:14.142776234+08:00 | |
3913 | 3913 | 16 rue Chenoise, Grenoble, 38000, France | Modern Cuisine | Here, the honed and dynamic cuisine is uninhibited (within reason!) and rife with flavours. The dishes are perfectly packaged in an enticing and varied set menu: fresh asparagus salad, Béarnaise sauce, trout roe; superb slices of Noir de Bigorre pork, roasted medium rare, tender glazed carrot, courgette mousseline, bear's garlic pesto and a reduced jus. The mastermind behind this culinary marvel is chef Guillaume Dubœuf, who previously worked for Christophe Aribert, during which time he developed a passion for fresh seasonal ingredients. Set in a lively pedestrian street, the charming bistro setting combines vintage and contemporary styles. | Bib Gourmand | 0 | 45.1935534 | Grenoble, France | 5.7307433 | Tohu Bohu | +33669048551 | € | https://guide.michelin.com/en/auvergne-rhone-alpes/grenoble/restaurant/tohu-bohu | http://www.tohubohu-grenoblerestaurant.com | 2024-05-14 15:03:14.331393219+08:00 | |
3929 | 3929 | 2 rue de la Pie-qui-Boit, Saint-Malo, 35400, France | Contemporary | Welcome to Caroline and Étienne Corson's eminently hospitable eatery. She is in charge of the front-of-house and, left-handed, hence the fork in the restaurant's name is on the right! The dishes celebrate the best of Brittany, showcasing first-class seasonal ingredients: monkfish gravlax with creamy fennel and seaweed jam; plaice, partly mashed potatoes and mikan sauce; melt-in-the-mouth baked apple with a crunchy almond topping and cider caramel, for example. Booking is recommended, as seating is limited in the small cosy dining room. | Bib Gourmand | 0 | 48.6478253 | Saint-Malo, France | -2.0265926 | La Fourchette à Droite | +33299409725 | €€ | https://guide.michelin.com/en/bretagne/saint-malo/restaurant/la-fourchette-a-droite | https://www.restaurant-lafourchetteadroite.fr/ | 2024-05-14 15:03:14.502954597+08:00 | |
3935 | 3935 | 20 boulevard de la Tour-d'Auvergne, Rennes, 35000, France | Japanese | This is the sister restaurant of chef Julien Lemarié's MICHELIN-starred Japanese-style restaurant (IMA). At lunchtime, in a relaxed atmosphere, you can enjoy a variety of Japanese donburi – a bowl of rice with toppings that vary according to the season or inspiration. In the evening, French dishes are skilfully revisited with a Japanese touch, such as leeks with miso and katsuobushi vinaigrette. The service comes with a smile! | Bib Gourmand | 0 | 48.1067069 | Rennes, France | -1.6845853 | Imayoko | +33299520346 | € | https://guide.michelin.com/en/bretagne/rennes/restaurant/imayoko | https://imayoko.restaurant/ | 2024-05-14 15:03:14.55378302+08:00 | |
3937 | 3937 | 23 rue du Mur, Morlaix, 29600, France | Farm to table | Located in the centre of Morlaix and surrounded by gorgeous half-timbered buildings, this recently opened restaurant is run by a chef with experience in MICHELIN-starred establishments. His original cuisine combines Breton ingredients and more exotic influences (particularly Asian). Flavour combinations that delight the taste buds and generous portions, as in his indulgent pear and wine dessert. | Bib Gourmand | 0 | 48.5763275 | Morlaix, France | -3.8268436 | Le 21ème Commis | +33298635027 | €€ | https://guide.michelin.com/en/bretagne/morlaix/restaurant/le-21eme-commis | http://www.le21emecommis.fr | 2024-05-14 15:03:14.570015627+08:00 | |
3938 | 3938 | 48 boulevard de la Liberté, Rennes, 35000, France | Farm to table | Back in the city where they first met, Charlotte and Germain have set up a restaurant that expresses their warm and friendly disposition! It enjoyed instant success, and with good reason: ingredients selected with care (local and organic market produce and poultry; the same goes for the traditional bread), dishes that are full of flavour and good ideas. Simple and effective cuisine at highly competitive prices. | Bib Gourmand | 0 | 48.1082357 | Rennes, France | -1.6827619 | La Petite Ourse | +33952843361 | € | https://guide.michelin.com/en/bretagne/rennes/restaurant/la-petite-ourse | https://www.restaurantlapetiteourse.com/ | 2024-05-14 15:03:14.578917931+08:00 | |
3942 | 3942 | 9 rue Haute-Candre, Rochefort-en-Terre, 56220, France | Modern Cuisine | After stints in leading star establishments (Alain Ducasse, Maison Pic, Crillon), Alban Chartron (savoury) and his partner Sarah Alba (sweet dishes) have set up shop in Rochefort-sur-Terre, a drop-dead historic village, rife in quaint cobbled lanes and half-timbered granite houses. The duo of chefs knows the business inside out as their spot-on cooking (such as the cod of the day), spicy flavours (illustrated by oxtail with kimchi or a curry/peanut stock on fish) and play on textures (think carrot cake with a light, frothy yoghurt mousse) illustrate. Bistronomic cooking at prices that make sense flanked by a buzzy, homespun vibe and a quirky mismatched interior. | Bib Gourmand | 0 | 47.6989923 | Rochefort-en-Terre, France | -2.3368528 | Maison Cachée | +33297610471 | €€ | https://guide.michelin.com/en/bretagne/rochefort-en-terre_1569018/restaurant/maison-cachee | 2024-05-14 15:03:14.625239852+08:00 | ||
3945 | 3945 | 26 bis rue Louis-Blanqui, Lorient, 56100, France | Contemporary | Chef Vincent Seviller has come up trumps in this establishment near the railway station. He invites diners on a bistronomic journey in a tasteful, modern setting. An experienced and talented craftsman, each dish is artfully presented, flavoursome and balanced. The lunchtime menu is chalked up on a slate, but more elaborate in the evening. | Bib Gourmand | 0 | 47.7535075 | Lorient, France | -3.3651664 | Gare aux Goûts | +33297211979 | € | https://guide.michelin.com/en/bretagne/lorient/restaurant/gare-aux-gouts | https://www.gareauxgouts.fr | 2024-05-14 15:03:14.652011064+08:00 | |
3966 | 3966 | 24 route des Moulins, Menthon-Saint-Bernard, 74290, France | Modern Cuisine | This restaurant – one of many (including some real juggernauts!) surrounding the lake – proves that good things come in small packages. In a compact dining area, you can enjoy dish after dish that is absolutely on point with its bold flavours, such as low-temperature egg, celery and pear, or hake, vegetable noodles and ginger-lemongrass broth. The atmosphere is friendly and relaxed. It really is love at first bite... Now that you're in on the secret, you know what to do! | Bib Gourmand | 0 | 45.8600546 | Menthon-Saint-Bernard, France | 6.1964034 | Le Confidentiel | +33450440068 | €€ | https://guide.michelin.com/en/auvergne-rhone-alpes/menthon-saint-bernard/restaurant/le-confidentiel | https://www.restaurant-leconfidentiel.fr/ | 2024-05-14 15:03:14.84292715+08:00 | |
3967 | 3967 | 22 place Hamelin, Honfleur, 14600, France | Creative, Modern Cuisine | Is Alexandre Bourdas in the process of redefining the codes of gastronomy? He has made his SaQuaNa a social hub, open from morning to night, the idea being to make good food accessible to as many people as possible. The menu is varied, with influences from near and far, and always features signature dishes such as monkfish in coconut broth and combawa oil, or his emblematic pascade. A confident and inspiring culinary offering. | Bib Gourmand | 0 | 49.421549 | Honfleur, France | 0.2329105 | SaQuaNa | +33231894080 | €€ | https://guide.michelin.com/en/normandie/honfleur/restaurant/saquana | https://alexandre-bourdas.com/ | 2024-05-14 15:03:14.852403254+08:00 | |
3969 | 3969 | 52 rue Saint-Maur, Paris, 75011, France | Asian | In this friendly "Asian canteen", sisters Katia and Tatiana Levha offer simple dishes of mixed inspiration (China, Philippines, Thailand etc) in an upgraded "street food" vein. This is cooking that is full of character, with pronounced flavours, and often deliciously spicy. A fun experience and tasty fare. | Bib Gourmand | 0 | 48.8626799 | Paris, France | 2.3797202 | Double Dragon | +33171324195 | €€ | https://guide.michelin.com/en/ile-de-france/paris/restaurant/double-dragon | https://www.doubledragonparis.com/ | 2024-05-14 15:03:14.870011862+08:00 | |
3984 | 3984 | 20 rue de Monttessuy, Paris, 75007, France | Traditional Cuisine, Modern Cuisine | In a quiet street a stone’s throw from the Eiffel Tower, this restaurant offers a understated interior full of light. On the menu, you can choose from a range of updated dishes, prepared by two chefs, all of which place the focus on flavour and taste. For example, a delicious fillet of wild Pollock with squash. | Bib Gourmand | 0 | 48.8594686 | Paris, France | 2.2985472 | 20 Eiffel | +33147051420 | €€ | https://guide.michelin.com/en/ile-de-france/paris/restaurant/20-eiffel | https://www.restaurant20eiffel.fr/ | 2024-05-14 15:03:15.023948932+08:00 | |
3986 | 3986 | 19 rue Paul-Doumer, Le Havre, 76600, France | Modern Cuisine, Traditional Cuisine | This top-notch establishment is laid out behind a tasteful glazed façade. The chef adheres to tradition when crafting his bold, generous and flavourful cuisine but puts his own stamp on dishes with the odd touch of originality – think prawn tartare, prawn gyoza with coriander and lemongrass, bisque and cashew nuts. His friendly and efficient wife takes care of things front of house, dispensing insightful wine tips along the way. | Bib Gourmand | 0 | 49.4925851 | Le Havre, France | 0.1010396 | Le Bouche à Oreille | +33235454460 | €€ | https://guide.michelin.com/en/normandie/le-havre/restaurant/le-bouche-a-oreille531147 | 2024-05-14 15:03:15.044193341+08:00 | ||
4001 | 4001 | 15 bis rue Saint-Firmin, Montpellier, 34000, France | Modern Cuisine | Headed by a chef whose enthusiasm is contagious, this place is an ode to the seasons. Dishes are crafted from market-fresh ingredients and the menu changes regularly: wafer-thin tart of rock crab meat, avocado and green apple; roast duckling with stuffed thighs and mushroom and shallot duxelles. Fresh ingredients, recipes made from scratch, regional wines: a restaurant that cannot fail but win you over. | Bib Gourmand | 0 | 43.61037 | Montpellier, France | 3.8755226 | L'Artichaut | +33467679186 | €€ | https://guide.michelin.com/en/occitanie/montpellier/restaurant/l-artichaut | https://www.artichaut-restaurant.com/ | 2024-05-14 15:03:15.195011109+08:00 | |
4040 | 4040 | 2 rue Paul-Bellamy, Nantes, 44000, France | Seafood, Traditional Cuisine | Roasted scallops with cabbage and crunchy buckwheat, red mullet in a shellfish jus... L'Océanide certainly maintains close ties to the sea, although the menu also features duck foie gras simply ‘cuit au naturel’ and veal kidneys sautéed with shallots. Chef David Garrec sources his produce from the famous Talensac Market next-door, hence the unmistakable freshness of the fish! The authentic 1950s vintage interior oozes old-fashioned charm by the bucket load. | Bib Gourmand | 0 | 47.2205946 | Nantes, France | -1.5551373 | L'Océanide | +33240203228 | €€ | https://guide.michelin.com/en/pays-de-la-loire/nantes/restaurant/l-oceanide | http://restaurant-oceanide.fr/ | 2024-05-14 15:03:15.642715211+08:00 | |
4048 | 4048 | 17 rue Haute, Honfleur, 14600, France | Modern Cuisine | In the heart of the historic district, it is a pleasure to taste Vincent Guyon’s inspired craftsmanship. The menu might feature monkfish, fried artichokes barigoule, dried tomatoes, emulsion of artichokes, stock and Brittany curry or another house signature dish: beef tartare with oysters served with mizuna, caviar vinaigrette and grilled rice. Deftly crafted and consummately cooked. | Bib Gourmand | 0 | 49.4221162 | Honfleur, France | 0.2323132 | La Fleur de Sel | +33231890192 | €€ | https://guide.michelin.com/en/normandie/honfleur/restaurant/la-fleur-de-sel3731 | http://www.lafleurdesel-honfleur.com/ | 2024-05-14 15:03:15.723930448+08:00 | |
4054 | 4054 | 3 rue Victor-Massé, Paris, 75009, France | Modern Cuisine | Pantruche is slang for Paris... an apt name for this bistro with its chic retro decor, which happily cultivates a 1940s - 1950s atmosphere. As for the food, the chef and his small team put together lovely seasonal dishes in keeping with current culinary trends. | Bib Gourmand | 0 | 48.8804947 | Paris, France | 2.3399142 | Le Pantruche | +33148785560 | €€ | https://guide.michelin.com/en/ile-de-france/paris/restaurant/le-pantruche | https://www.lapantruchoise.com/ | 2024-05-14 15:03:15.790901978+08:00 | |
4081 | 4081 | 7 rue d'Édimbourg, Paris, 75008, France | Korean | Good authentic Korean restaurants are not two a penny in Paris, but this little restaurant, where the chef works behind his counter, is one of them: diners look on while Kim Kwang-Loc, as nimble-fingered as he is precise, creates the famous mandu (Korean dumplings) and tuna and beef tartares that make up the bulk of his minimalist menu. Passionate about Korean herbs, he seasons each of his delicate and tasty dishes with addictive flavours, perhaps in a quest to recreate his earliest culinary memories in Korea… | Bib Gourmand | 0 | 48.87939 | Paris, France | 2.3211699 | Mandoobar | +33155060853 | € | https://guide.michelin.com/en/ile-de-france/paris/restaurant/mandoobar | https://www.mandoobar.fr/ | 2024-05-14 15:03:16.159290157+08:00 | |
4083 | 4083 | 51 boulevard Garibaldi, Paris, 75015, France | Traditional Cuisine | Diners are drawn here by the warm welcome, the buzzing atmosphere, the appetising menu written on a large blackboard and, above all, by the tasty, well-crafted cuisine of chef Jérôme Bonnet. His cooking is influenced by his origins – the South of France – as one can see in dishes such as the appetising shoulder of suckling pig sautéed in a pan with Tarbais beans au jus and roasted vegetables, or the excellent riz au lait with salt crystal dulce de leche. This place is all about comfort food simmering on the stove. A real favourite, and the ideal place to celebrate with friends! | Bib Gourmand | 0 | 48.8462355 | Paris, France | 2.3081096 | Le Radis Beurre | +33140339926 | €€ | https://guide.michelin.com/en/ile-de-france/paris/restaurant/le-radis-beurre | https://www.restaurantleradisbeurre.com/ | 2024-05-14 15:03:16.181520768+08:00 | |
4089 | 4089 | 45 rue Jules-le-Grand, Lorient, 56100, France | Traditional Cuisine | Pay little attention to the unremarkable façade of this restaurant, as the main focus is on the pretty dining room with its exposed beams and open fire. Refined traditional cuisine that follows the seasons is served. Friendly service with a smile. | Bib Gourmand | 0 | 47.7486582 | Lorient, France | -3.3579756 | Le Tire Bouchon | +33297847192 | €€ | https://guide.michelin.com/en/bretagne/lorient/restaurant/le-tire-bouchon | https://restaurantalorient.com/ | 2024-05-14 15:03:16.237246295+08:00 | |
4090 | 4090 | 56 rue de la Fédération, Paris, 75015, France | Traditional Cuisine | Old signs, clocks and vintage furniture: the scene is set. As for the food, authenticity is the order of the day: delicious down - to - earth canaille cuisine, good wines and an amusing collection of nutcrackers picked up here and there by the owner's mum. Tasty. | Bib Gourmand | 0 | 48.8534216 | Paris, France | 2.2952226 | Le CasseNoix | +33145660901 | €€ | https://guide.michelin.com/en/ile-de-france/paris/restaurant/le-casse-noix | https://www.le-cassenoix.fr/ | 2024-05-14 15:03:16.245975799+08:00 | |
4095 | 4095 | 2 rue des Bouchers, Bayeux, 14400, France | Modern Cuisine | The arrival of a new couple at the helm, who worked for many years alongside the former owners, has changed nothing in terms of the establishment’s concept or philosophy: regional produce is cast in the leading role (Bayeux pork, Normandy oysters, Carrouges gruyere) of the appetising lineup. On the corner of Rue St Laurent and Rue des Bouchers, the setting is also as appealing as ever with exposed stone, painted beams and soft lighting. What’s not to like? | Bib Gourmand | 0 | 49.2776278 | Bayeux, France | -0.7008366 | L'Angle Saint-Laurent | +33231920301 | €€ | https://guide.michelin.com/en/normandie/bayeux/restaurant/l-angle-saint-laurent | https://www.langlesaintlaurent.com/ | 2024-05-14 15:03:16.298944325+08:00 | |
4120 | 4120 | 8 rue Hippolyte-Lebas, Paris, 75009, France | Modern Cuisine | Chef Franck Baranger crafts fresh, thoroughly modern dishes, the secret of which only he holds: lightly seared squid, redcurrants, courgette and gremolata; line-caught fish, marinated cucumber, polenta, béarnaise sauce and fig pickles… A casual, friendly vibe provides the perfect foil to distinctive, appetising and colourful food. | Bib Gourmand | 0 | 48.8771253 | Paris, France | 2.3407373 | Caillebotte | +33153208870 | €€ | https://guide.michelin.com/en/ile-de-france/paris/restaurant/le-caillebotte | https://www.lapantruchoise.com/ | 2024-05-14 15:03:16.624173684+08:00 | |
4150 | 4150 | 2 rue Puada-dau-Gourguet, Peillon, 06440, France | Regional Cuisine | This friendly family-run inn is tucked away in a village high in the hinterland of Nice. The young owner-chef, descended from a long line of restaurant owners, throws his heart and soul into preparing Provençal recipes using impeccably selected regional produce. Authentic flavours, fuss-free plating, enticing recipes and eater-friendly prices! What more do we need to say? | Bib Gourmand | 0 | 43.7779818 | Peillon, France | 7.3819396 | Les Plaisirs | +33493870601 | €€ | https://guide.michelin.com/en/provence-alpes-cote-dazur/peillon/restaurant/les-plaisirs | https://www.lesplaisirs-peillon.com/ | 2024-05-14 15:03:17.010110773+08:00 | |
4154 | 4154 | 121 rue Clemenceau, Pléneuf-Val-André, 22370, France | Traditional Cuisine | The chef draws his inspiration from deepest Brittany, illustrated by dishes such as crumbly buckwheat in butter and shallots, but is also open to other influences, as the fillet of whiting, lemon balm and watercress coulis demonstrate. Deftly crafted food, cheerful service, a digestible bill and a location just a few knots from the beach. The quintessence of Brittany. | Bib Gourmand | 0 | 48.5895315 | Pléneuf-Val-André, France | -2.5525543 | Le Biniou | +33296722435 | €€ | https://guide.michelin.com/en/bretagne/pleneuf-val-andre/restaurant/le-biniou | https://restaurant-lebiniou.fr/ | 2024-05-14 15:03:17.043126389+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`));