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 green_star
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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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1 | 1 | 1-21-2 Shimanouchi, Chuo-ku, Osaka, 542-0082, Japan | Japanese | Cuisine that does not change does not improve. To advance the craft he learned at a ryotei, Hitoshi Takahata has brought it to a counter-style kappo. His omakase menu, for example, bends standard practice by letting guests choose grilled items. Grilled spareribs are prepared with soy sauce, honey and red wine, elevating this Japanese favourite. The calligraphed tablet is written by Takahata’s father; artwork is the handiwork of his daughter; the proprietress handles customer service. A restaurant supported by a family’s love. | 3 Stars | Air conditioning,Counter dining | 0 | 34.673353 | Osaka, Japan | 135.507205 | Taian | +81661200790 | ¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/taian | 2024-05-14 15:02:06.748883152+08:00 | |
2 | 2 | 35 Nanzenji Kusagawacho, Sakyo-ku, Kyoto, 606-8437, Japan | Japanese | This traditional restaurant began its 450-year history as a teahouse on the approach to Nanzen-ji Temple. The premises have retained much of their character while accruing features from each passing era, and the same is true of the fare. Two generations have combined fluidity with constancy, layering gradual innovation on top of unchanging Hyotei tradition. Soup made with dried tuna instead of dried bonito was the innovation of Eiichi Takahashi, while tomato soy sauce with decorative sashimi of Akashi sea bream of current owner-chef Yoshihiro Takahashi. | 3 Stars | Air conditioning,Car park,Shoes must be removed | 0 | 35.011355 | Kyoto, Japan | 135.786742 | Hyotei | +81757714116 | ¥¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/hyotei | http://hyotei.co.jp/ | 2024-05-14 15:02:06.774549552+08:00 |
3 | 3 | 1-9-11 Edobori, Nishi-ku, Osaka, 550-0002, Japan | Innovative | An artwork resembling a planet dominates the dining room. Look closely and the ‘planet’ contains overlapping images of cuisine, which gather together to form a picture of the Earth. ‘Dialogue with the Earth’ is, indeed, the theme of this restaurant. The experience of growing up amid the beauty of nature shaped the bold world view of Hajime Yoneda. The digitised recipes and detailed cuisine attest to his experience as a system engineer. Cuisine that draws inspiration from all Creation is imbued with love and respect for nature. | 3 Stars | Air conditioning,Interesting wine list,Restaurant offering vegetarian menus | 0 | 34.688612 | Osaka, Japan | 135.496084 | HAJIME | +81664476688 | ¥¥¥¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/hajime | http://www.hajime-artistes.com/ | 2024-05-14 15:02:06.798831352+08:00 |
4 | 4 | 459 Shimokawaracho, Higashiyama-ku, Kyoto, 605-0825, Japan | Japanese | The elegant garden and well-appointed ceremonial space speak of a gracious atmosphere born of unbroken tradition. The fare presented encapsulates the creed of ‘kirei sabi’, or cheerful beauty within a classic form. That which does not change, changes continually. Innovation that gives birth to tradition is the human science of Chef Yoshihiro Murata. ‘The traditional Japanese restaurant is the art gallery of the Japanese aesthetic’, Murata observes, and the aesthetic of Kyoto is elegant simplicity. | 3 Stars | Air conditioning,Car park,Shoes must be removed | 0 | 35.001535 | Kyoto, Japan | 135.782079 | Kikunoi Honten | +81755610015 | ¥¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kikunoi-honten | https://kikunoi.jp/ | 2024-05-14 15:02:06.829732153+08:00 |
5 | 5 | 136 Matsushitacho, Nakagyo-ku, Kyoto, 604-8093, Japan | Japanese | Isshisoden Nakamura started out as a business hauling fish from the Wakasa region to Kyoto. For Motokazu Nakamura, the sixth-generation owner-chef, his restaurant’s name does not refer to a secret cooking technique passed down to a single heir, but rather to the spirit of treasuring every meeting. For the shiromiso zoni, the miso is dissolved in water alone. The remains of the sweet-grilled tilefish are turned into soup, not letting any flavour escape. The water bubbling up from the tiny inner garden is behind this restaurant’s best-known dishes. | 3 Stars | Air conditioning,Shoes must be removed | 0 | 35.010397 | Kyoto, Japan | 135.765083 | Isshisoden Nakamura | +81752215511 | ¥¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/isshisoden-nakamura | http://www.kyoryori-nakamura.com/ | 2024-05-14 15:02:06.858423153+08:00 |
6 | 6 | 613 Maruyamacho, Higashiyama-ku, Kyoto, 605-0071, Japan | Japanese | ‘Mizai’ means ‘not there yet’, the creed by which owner-chef Hitoshi Ishihara lives. All guests are served at the same time under the concept of ‘building together’ to facilitate communication. Rice is served freshly steamed rice and scorched to signify thanksgiving to Japan for her bounty. The matcha is made with holy water from Yasaka Shrine. Taking to heart the counsel of 16C tea master Sen-no-Rikyu, ‘arrive before the appointed time’, Ishihara is already waiting for customers at 6:00 p.m. | 3 Stars | Air conditioning,Cash only,Counter dining,Notable sake list | 0 | 35.002993 | Kyoto, Japan | 135.782364 | Mizai | +81755513310 | ¥¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/mizai | https://mizai.jp/ | 2024-05-14 15:02:06.890099954+08:00 |
7 | 7 | 566-27 Komatsucho, Higashiyama-ku, Kyoto, 605-0811, Japan | Japanese | Gion Sasaki is tackling new challenges, where ‘everyone’s a star’. Staff members work together to propose menu items in a dialogue between younger members, who hold the future of cuisine in their hands, and Hiroshi Sasaki with his wealth of experience. The practice inspires the younger cooks while bringing everyone together. The central presence of a grill reminds staff of the origins of cooking. Sasaki continues to drive a revolution in Kyoto cuisine. | 3 Stars | Air conditioning,Counter dining,Shoes must be removed | 0 | 34.998881 | Kyoto, Japan | 135.775049 | Gion Sasaki | +81755515000 | ¥¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-sasaki | http://gionsasaki.com/ | 2024-05-14 15:02:06.916891954+08:00 |
9 | 9 | Mietenkamer Straße 65, Grassau, 83224, Germany | Creative, Modern Cuisine | Here in the restaurant of Das Achental hotel, Edip Sigl impresses diners with his distinctive culinary style. His dishes are modern, sophisticated and packed with flavour and intense contrasts. However, they always remain wonderfully balanced. For example, the fantastic Mieral pigeon is given a nice barbecued note with a roasted finish and served with a harmonious onion and beetroot filling in a crispy baked tart and slices of intense-flavoured Périgord truffle. Diners choose from two set menus comprising six or eight courses dubbed "Chiemgau pur" and "Chiemgau goes around the world". As the names suggest, the first is dedicated entirely to premium produce from the Chiemgau region, while the second combines local and international ingredients. Be it Balfego tuna, brown trout or lamb, the quality of the produce is outstanding! The sophistication of the cuisine is matched by the courteous waitstaff, who also provide sound wine recommendations. Tip: Ask for a table by the large window front in the chic dining space for a view of the garden. | 3 Stars | Air conditioning,Car park,Interesting wine list | 0 | 47.7856302 | Grassau, Germany | 12.4656176 | ES:SENZ | +498641401609 | €€€€ | https://guide.michelin.com/en/bayern/grassau/restaurant/es-senz | https://www.das-achental.com/ | 2024-05-14 15:02:06.975414455+08:00 |
10 | 10 | Auf'm Eichelfeld 1, Dreis, 54518, Germany | Classic French | This legendary fine dining establishment has an exemplary pair of hosts in husband-and-wife team Magdalena and Clemens Rambichler. In the kitchen, the latter cultivates the house specialities (the "Kleine Torte" of beef fillet tartare with Imperial Gold caviar deserves a mention here!) and gives them a modern twist with a deft touch, while also incorporating new dishes of his own. Take, as an example of his refined, perfectly crafted and beautifully presented creations, the two langoustines of impeccable quality, grilled until tender – they harmonise delightfully with the airy, creamy butter sauce and the aromatic fruity mango puree with a wisp of Buddha's hand. The set menu features two intriguing wine pairings. You can also dine à la carte. Magdalena Rambichler is always on hand, genial and extremely competent as head of service. The decor is stylish and elegant with a restrained modern feel. The inviting individually designed guestrooms are equally fabulous. | 3 Stars | Car park,Garden or park,Interesting wine list | 0 | 49.9377323 | Dreis, Germany | 6.8109342 | Waldhotel Sonnora | +49657898220 | €€€€ | https://guide.michelin.com/en/rheinland-pfalz/dreis/restaurant/waldhotel-sonnora | https://www.hotel-sonnora.de/ | 2024-05-14 15:02:07.002309955+08:00 |
11 | 11 | Shanghaiallee 15, Hamburg, 20457, Germany | Creative, International | In his set menu "Das Tor zur Welt" ("Gateway to the World"), Kevin Fehling makes use of various components and flavours from far-flung places such as Asia or South America, and also likes to marry these with elements of classic French cuisine. For example, the combination of unagi (eel cooked Japanese style) with smoked unstuffed foie gras, nori, wasabi, and shiso creates a unique sense of balance with pleasing contrasts. But you don't always have to go so far afield; for instance, the quail crépinette and confit leg with ratatouille cake, sardine and gremolata is equally compelling when it comes to the quality of the produce, depth of flavour and meticulous craftsmanship. And these are not the only two dishes that come as a set of variations on a theme, each of which showcases the excellent main ingredients beautifully. The setting is stylish and relaxed, and from your spot at the long and winding table after which the restaurant is named, you can watch the action in the kitchen – everything runs without a hitch! | 3 Stars | Counter dining,Interesting wine list | 0 | 53.5426688 | Hamburg, Germany | 10.0029635 | The Table Kevin Fehling | +494022867422 | €€€€ | https://guide.michelin.com/en/hamburg-region/hamburg/restaurant/the-table-kevin-fehling | https://thetable-hamburg.de/ | 2024-05-14 15:02:07.038167056+08:00 |
12 | 12 | Parkstraße 1, Wolfsburg, 38440, Germany | Creative, Modern Cuisine | The Ritz-Carlton is located in the heart of Volkswagen's fascinating Autostadt, and here – somewhat hidden on the ground floor at the end of a corridor – is a truly worthwhile destination for any gourmet: Aqua. The decor is elegant and sleek, the front-of-house team is professional and at the same time pleasantly informal and friendly – there's no need to be intimidated by three-star cuisine here! The dishes are impressively innovative, occasionally surprising and feature remarkably bold combinations. It's not just "Sicher char & roasted beechnut seeds, avocado & cucumber" or " lobster & braised pork chin, carrot, crustacean mayonnaise" that whet the appetite. Sven Elverfeld always succeeds in presenting complex dishes with ease. To sum up: this place is all about eating, experiencing and enjoying! | 3 Stars | Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access | 0 | 52.4331722 | Wolfsburg, Germany | 10.789999 | Aqua | +495361606056 | €€€€ | https://guide.michelin.com/en/niedersachsen/wolfsburg/restaurant/aqua79029 | http://www.restaurant-aqua.com | 2024-05-14 15:02:07.064974056+08:00 |
13 | 13 | Luisenstraße 27, Munich, 80333, Germany | Creative, Modern Cuisine | Quality of the highest standard is guaranteed at Jan Hartwig's own restaurant. Here, he creates a set menu comprising seven courses, expandable with "signature dishes". His culinary creations are precise and carefully considered down to the last detail; each has its own identity and features wonderful – occasionally surprising – combinations. The premium red mullet served in a yoghurt cream with garlic and black and green stripe of plankton is mind-blowing both in terms of flavour and appearance. An elegant crustacean foam provides the perfect finishing touch. The set menu is available for lunch and dinner – it's also possible to have a shortened version at lunchtime. The design is sleek, chic and upscale; depending on where you sit, you can look through the open door or open pass into the kitchen, dubbed the Labor der Liebe ("Laboratory of Love"). The atmosphere is harmonious, and the service team led by maître d' Kilian Skalet is dedicated and professional. The impressive wine list includes specialities such as magnums, jeroboams and special vintages. | 3 Stars | 0 | 48.1447975 | Munich, Germany | 11.5629878 | JAN | +498923708658 | €€€€ | https://guide.michelin.com/en/bayern/mnchen/restaurant/jan-1204321 | https://jan-hartwig.com/ | 2024-05-14 15:02:07.094281256+08:00 | |
14 | 14 | Hermine-Bareiss-Weg 1, Baiersbronn, 72270, Germany | Classic French | Claus-Peter Lumpp is truly a master of his trade! Since March 1992, the native Swabian has been head chef at the Bareiss fine dining restaurant and is, so to speak, part of the furniture. His cuisine is still classically French in style, but he also incorporates modern elements. He combines, for example, top fresh and tender roasted langostino with pumpkin in the form of jelly, fine slices and puree as well as a crustacean sauce with tremendous strength and flavour expression, refined with a bit of ginger. The wonderful cheese trolley deserves a mention, and the trolley of sweets and chocolates is equally enticing. Then there is the refined atmosphere, which is in no small part down to the excellent service provided under the tutelage of Thomas Brandt, a maître d' of the old school. Sommelier Teoman Mezda provides excellent wine recommendations. It's a bonus that you can also enjoy this at lunchtime! | 3 Stars | Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access | 0 | 48.5205845 | Baiersbronn, Germany | 8.3269876 | Restaurant Bareiss | +497442470 | €€€€ | https://guide.michelin.com/en/baden-wurttemberg/baiersbronn/restaurant/restaurant-bareiss | https://www.bareiss.com/ | 2024-05-14 15:02:07.121827157+08:00 |
16 | 16 | Schlossstraße 27, Perl, 66706, Germany | Creative | Few chefs could bring together the flavours of French and Japanese cuisine more distinctively than Christian Bau. Elements of both styles can be found in his "Paris-Tokyo" set menu, a fine example being his mackerel with caviar, buttermilk, yuzu kosho and chives, served on an elaborate Japanese waffle. His meticulous craftsmanship is second to none, as is the exceptional quality of the produce. He skilfully incorporates fresh ideas while remaining true to his own unique style. His dishes are perfectly balanced and full of finesse, but most of all they are truly original. There is also a range of "specials" with which to supplement the set menu. Charming and professional service. | 3 Stars | Air conditioning,Car park,Interesting wine list,Notable sake list | 0 | 49.5351732 | Perl, Germany | 6.3872109 | Victor's Fine Dining by christian bau | +49686679118 | €€€€ | https://guide.michelin.com/en/saarland/perl/restaurant/victor-s-fine-dining-by-christian-bau | https://www.victors-fine-dining.de/ | 2024-05-14 15:02:07.185480258+08:00 |
17 | 17 | Bahnhofstraße 8a, Piesport, 54498, Germany | Modern French, Creative | You would not necessarily expect to find such a first-class restaurant in tranquil Piesport. It is thanks to Thomas Schanz that this small town on the Moselle, already known for its excellent wines, has also become a mecca for foodies. With his own distinctive style, he puts a modern spin on classic cuisine, harmoniously combining bold flavours. He is uncompromising when it comes to the quality of his ingredients. One signature dish not to be missed is the truffle egg; another tempting option is the wild turbot, garnished with rings of green apple and cream, accompanied by pralines of poached lettuce with a pistachio filling, complemented by the exquisite acidity of a wonderfully powerful blossom and hay infusion. The team are dedicated to recommending just the right wine to you – including bottles from their own winery. Thomas Schanz is not only a trained chef but a hotelier as well, and there are lovely guestrooms in the hotel he has taken over from his parents. | 3 Stars | Air conditioning,Car park,Interesting wine list,Wheelchair access | 0 | 49.8776003 | Piesport, Germany | 6.9266002 | schanz. restaurant. | +49650792520 | €€€€ | https://guide.michelin.com/en/rheinland-pfalz/piesport/restaurant/schanz-restaurant | https://www.schanz-restaurant.de/de/ | 2024-05-14 15:02:07.211567258+08:00 |
18 | 18 | Tonbachstraße 237, Baiersbronn, 72270, Germany | Classic French, Creative | Schwarzwaldstube, the flagship restaurant of the Traube Tonbach hotel, is modern and elegant with a regional flavour; the floor-to-gable glass-paned façade affords unobstructed views of the valley. Chef Torsten Michel and his team bowl diners over with a savvy mix of dishes that draw on modern and classic influences. Made using top-notch ingredients, these are clearly structured creations brimming with finesse and flavours. Diners are offered a choice between a short and a longer tasting menu, as well as a vegetarian set menu. The "Ikejime France" lacquered sea bass fillet with a crispy skin, served with a pearlescent jus made from roasted perch carcasses with sea buckthorn and maple syrup, for example, is especially tempting. Piet Gliesche's wonderful desserts are the perfect ending to any meal. And then there is the extremely pleasant, perfectly organised service team led by restaurant manager Nina Mihilli and head sommelier Stéphane Gass, who is highly competent and has bags of personality. | 3 Stars | Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access | 0 | 48.5369113 | Baiersbronn, Germany | 8.3582803 | Schwarzwaldstube | +497442492665 | €€€€ | https://guide.michelin.com/en/baden-wurttemberg/baiersbronn/restaurant/schwarzwaldstube | https://www.traube-tonbach.de/restaurants-bar/schwarzwaldstube/ | 2024-05-14 15:02:07.240649858+08:00 |
19 | 19 | 3001 route des Hauts-du-Camp, au Circuit Paul Ricard, Le Castellet, 83330, France | Creative | Within the walls of this well-known luxury resort, Provençal bliss reigns supreme. Grounds overlooking the Var hinterland, the Mediterranean on the horizon, ponds, lavender beds… and a superb take on the cuisine of the South of France. Former sous-chef to Christophe Bacquié, Fabien Ferré is working his magic. He has an artist's sensitivity to Mediterranean produce, calling to mind Matisse, who was captivated by the light of Provence. He cooks up a high-calibre storm with two tasting menus – one vegetable-based, the other showcasing fish/seafood, which features dishes such as prawn carabineros with Meyer lemon and coral sauce, or squid with marjoram. His refined and virtuoso cuisine elevates the natural flavour of the ingredients, bolstered by memorably full-bodied sauces, a case in point being the aloe vera-scented vinaigrette that accompanies the mackerel fillet. As for desserts, pastry chef François Luciano delivers fresh and light seasonal creations, for example grapefruit with meadowsweet and Brousse du Rove goat's cheese. It is arguably worth the trip here just for the cheese cellar. Plus a terrific selection of wines and a heavenly terrace for an aperitif and coffee. | 3 Stars | Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access | 0 | 43.2499288 | Le Castellet, France | 5.7838874 | La Table du Castellet | +33494983777 | €€€€ | https://guide.michelin.com/en/provence-alpes-cote-dazur/le-castellet/restaurant/la-table-du-castellet | http://www.hotelducastellet.net/fr/restaurants/restaurant-gastronomique | 2024-05-14 15:02:07.272517959+08:00 |
20 | 20 | 8 quai du Louvre, Paris, 75001, France | Creative | The revamped Samaritaine department store is home to the luxurious Cheval Blanc Hotel, within whose walls lies this restaurant, the haunt of low-profile chef, Arnaud Donckele, who has three stars to his name at La Vague d'Or in St Tropez. Wholly committed, he pops in and out of the kitchen to share his passion with diners. His new spin on classical cuisine takes you on a voyage between Normandy, his place of birth, and the Mediterranean, his home of adoption and the Paris region… It is impossible not to be bowled over by his work, from its delicacy and generosity to the exceptional quality of the ingredients. This virtuoso sauce maker, who can be compared with a perfume “nose” or an oenologist, lavishes phenomenal care and attention over his jus, dressings and sauces which should be tasted first to better appreciate the complex aromatic universe of each dish. When it comes to the sweet course, he can count on Maxime Frédéric, previously of the George V, to take the desserts to a whole new dimension. The absolute pinnacle of fine dining. | 3 Stars | Air conditioning,Great view,Interesting wine list,Valet parking,Wheelchair access | 0 | 48.8588148 | Paris, France | 2.3421588 | Plénitude - Cheval Blanc Paris | +33179355011 | €€€€ | https://guide.michelin.com/en/ile-de-france/paris/restaurant/plenitude-cheval-blanc-paris | https://www.chevalblanc.com/fr/maison/paris/ | 2024-05-14 15:02:07.302571659+08:00 |
21 | 21 | Anse de Maldormé, Marseille, 13007, France | Seafood | Le Petit Nice is inextricably linked to its city, Marseille, and to Gérald Passedat's personality. "I dive into the Mediterranean, in every sense of the word," says the chef. "It carries me and inspires me, as well as all the lands that surround it." It would be an understatement to say that he has drawn inspiration from the Mediterranean terroir (fruit, vegetables, cereals, fish, spices etc) to forge his culinary identity. For example, over 65 types of fish are used in the kitchen, from sea bream, dentex and pike-perch to whiting, comber, and sometimes even moray eel. Gérald Passedat, heir to a family of artists and once a student of Alain Chapel, the Troisgros brothers and Michel Guérard, has lost none of the pleasure he takes in cooking and in surprising and thrilling diners. A taste of the Calanques... | 3 Stars | Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access | 0 | 43.2803346 | Marseille, France | 5.3521929 | Le Petit Nice | +33491592592 | €€€€ | https://guide.michelin.com/en/provence-alpes-cote-dazur/marseille/restaurant/le-petit-nice | https://www.passedat.fr | 2024-05-14 15:02:07.34556176+08:00 |
23 | 23 | 9 rue François-Rocca, Marseille, 13008, France | Creative | You need a raft of superlatives to describe the work of Alexandre Mazzia at AM, his restaurant located in a chic residential area not far from the Stade Vélodrome. A true artist of a chef who is in perpetual motion, he elevates the small-portion format to the realm of art; he is a virtuoso when it comes to spices, roasting and smoking; his childhood memories of the Congo flow through his cuisine. In his hands, the gastronomic mould as we know it has been broken, but, more importantly, it all makes sense! Take, for instance, his trout roe and wild salmon with smoked milk and roasted hazelnuts – in which the intensity of flavour is second to none – or the breaded langoustines with sesame seeds and bonito, a lemon-geranium condiment and seaweed popcorn – a pure wonder. At each sitting, the lucky few are whisked away on a unique adventure of taste sensations, enhanced by perfect service. | 3 Stars | Air conditioning | 0 | 43.2701104 | Marseille, France | 5.3862325 | AM par Alexandre Mazzia | +33491248363 | €€€€ | https://guide.michelin.com/en/provence-alpes-cote-dazur/marseille/restaurant/am-par-alexandre-mazzia | https://www.alexandre-mazzia.com/ | 2024-05-14 15:02:07.38524636+08:00 |
24 | 24 | 285 avenue Victor-Hugo, Valence, 26000, France | Creative | The first thing to mention about Maison Pic (in the Drôme département of southeast France) is its special atmosphere. An artfully lit room designed to cast light on the dishes, floral creations, a thick carpet that muffles the steps of a front-of-house team dressed in classic attire. Here, they serve food the old-fashioned way, on a porcelain plate under a cloche. The lofty culinary obsessions of a chef who has been dubbed "the tightrope walker of flavours" – adulation of Japan, original presentations – make themselves felt in the dishes. Anne-Sophie Pic now serves a single set menu with ten "ports of call". A member of the highly exclusive club of female three-starred chefs, she is now director of the foundation "Donnons du goût à l'enfance". Beyond her boundless talent, she is an iconic figure. | 3 Stars | Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access | 0 | 44.9177848 | Valence, France | 4.8854965 | Pic | +33475441532 | €€€€ | https://guide.michelin.com/en/auvergne-rhone-alpes/valence/restaurant/pic | http://www.anne-sophie-pic.com | 2024-05-14 15:02:07.409558261+08:00 |
25 | 25 | 6 rue Balzac, Paris, 75008, France | Creative | In an interior dominated by a masterful charcoal work, an "urban cave painting" depicting a bestiary by the artist Adel Abdessemed, Pierre Gagnaire continues to finetune France’s culinary scene with his adventurous, wholehearted and excessive signature cuisine. This fan of jazz and contemporary art never rests on his laurels. Gagnaire's restaurant, which has had three stars since 1996, reflects his character: modern, understated and subtly sophisticated, all of which is in perfect harmony with the attentive, delicate service. The poetic dishes are constantly reinvented, like small "satellite" portions sent into orbit by the chef, making it impossible to cite a single emblematic dish, or even a main characteristic – other than sheer excellence! | 3 Stars | Air conditioning,Interesting wine list,Valet parking,Wheelchair access | 0 | 48.8732506 | Paris, France | 2.3003862 | Pierre Gagnaire | +33158361250 | €€€€ | https://guide.michelin.com/en/ile-de-france/paris/restaurant/pierre-gagnaire6112 | http://pierregagnaire-lerestaurant.com | 2024-05-14 15:02:07.443389661+08:00 |
26 | 26 | 1775 route du Leutaz, Le Leutaz, Megève, 74120, France | Modern Cuisine | Emmanuel Renaut fell in love with Haute Savoie as a child, long before achieving his Meilleur Ouvrier de France title, and his predilection for Alpine produce is deeply ingrained (pike, char and whitefish from Lake Geneva, mushrooms and wild herbs, mountain cheeses). At times he has fun subverting the regional cooking that is expected of him – a case in point being his superb langoustines marinated in citron, caviar with zesty grapefruit and gentian roots. Plants are also given an increasingly important role in his cuisine. An enchanting high-altitude chalet at the summit of fine dining. | 3 Stars | Car park,Garden or park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access | 0 | 45.8302404 | Megève, France | 6.5969625 | Flocons de Sel | +33450214999 | €€€€ | https://guide.michelin.com/en/auvergne-rhone-alpes/megve/restaurant/flocons-de-sel | https://www.floconsdesel.com | 2024-05-14 15:02:07.474539962+08:00 |
27 | 27 | 8 avenue Dutuit, Paris, 75008, France | Creative | This prestigious Parisian institution housed in an elegant building set in the Jardins des Champs-Élysées has huge windows looking out onto the most beautiful avenue in the world. It is the very epitome of the great French restaurant: the luxurious setting, the culture of beautifully dressed tables, the seamlessly orchestrated service – it all makes for a unique backdrop, fit to showcase gastronomy in all its glory. Chef Yannick Alléno has achieved a real tour de force by stamping his hallmark on the menu from the outset. His cuisine is dazzling and technical, and his jus and sauces (what the chef calls "the verb of French cuisine"), enhanced by skilful extractions, deserve a special mention. This is what happens when the avant-garde puts itself at the service of the great French culinary tradition. | 3 Stars | Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access | 0 | 48.8660932 | Paris, France | 2.3164993 | Alléno Paris au Pavillon Ledoyen | +33153051000 | €€€€ | https://guide.michelin.com/en/ile-de-france/paris/restaurant/alleno-paris-au-pavillon-ledoyen | https://www.yannick-alleno.com | 2024-05-14 15:02:07.508127662+08:00 |
28 | 28 | 9 place des Vosges, Paris, 75004, France | Classic Cuisine | What to say of the creations of Bernard Pacaud, the quality of which is matched only by his modesty? He doesn't give much away, preferring to let his cooking do the talking. His restaurant occupies an almost Florentine residence on the Place des Vosges, decorated with antique mirrors, huge tapestries, black and white marble floors and stunning contemporary wall panels lit by red LEDs. Unaffected by fads, uncompromising about the excellence of his ingredients, he pursues his path – that of a meticulous artisan. His dishes may appear to be simple, but each element is placed with absolute conviction. Just let yourself be swept along: lobster fricassee with civet sauce and Saint-Germain mousseline; Grenoble-style sweetbreads, green asparagus, caper sabayon; tarte fine sablée with bitter cocoa and vanilla ice cream. | 3 Stars | Air conditioning,Restaurant offering vegetarian menus | 0 | 48.855494 | Paris, France | 2.3645215 | L'Ambroisie | +33142785145 | €€€€ | https://guide.michelin.com/en/ile-de-france/paris/restaurant/l-ambroisie | https://www.ambroisie-paris.com/ | 2024-05-14 15:02:07.534920262+08:00 |
29 | 29 | Route de Suresnes - bois de Boulogne, Paris, 75016, France | Creative, Contemporary | Pierre-Yves Rochon is credited with revolutionising this Napoleon III lodge nestled in the Bois de Boulogne, with its designer furniture and palette of green, white and silver tones. At the helm of this illustrious house is a Meilleur Ouvrier de France with an undiminished passion: Frédéric Anton. From his mentors (who include Joël Robuchon), the chef has inherited precision and rigour, to which he has added his own distinct taste for original combinations of flavours. Often centred on an ingredient of choice (red mullet, morel, squab, langoustine), the dishes combine balance, harmony and generosity: each one is a gem, down to its design on the plate. Let's not forget, of course, the prestigious wine cellar and perfect service. | 3 Stars | Air conditioning,Car park,Garden or park,Interesting wine list,Valet parking,Wheelchair access | 0 | 48.8639374 | Paris, France | 2.2507182 | Le Pré Catelan | +33144144114 | €€€€ | https://guide.michelin.com/en/ile-de-france/paris/restaurant/le-pre-catelan | https://www.leprecatelan.com/ | 2024-05-14 15:02:07.564530163+08:00 |
30 | 30 | Four Seasons Hotel George V, 31 avenue George-V, Paris, 75008, France | Modern Cuisine | Unadulterated style and opulence - lofty columns, ornate mouldings and bouquets of fresh flowers, all bathed in soft light pouring in from the interior garden... It is here, in one of the most prestigious luxury hotels of Paris, that chef Christian Le Squer works his magic year after year, earning our greatest respect. His timeless cuisine, ever at the service of outstanding produce, unveils his virtuoso technique and phenomenal delicacy, illustrated by a foaming vin jaune-flavoured butter sauce served with lobster or the delicate cream of cauliflower that flanks sea urchin roe. This lad from Morbihan never ceases to pay tribute to his native Brittany in the heart of Paris, celebrating the region with ingredients like soured milk served with caviar and seabass or salted butter with lobster. On the dessert side, pastry wizard Michael Bartocetti composes a high-flying score inspired by nature, forgoing sugar in favour of fruit and honey. Finally, the service under the auspices of Eric Beaumard (also an outstanding sommelier) is a model of empathy and style that is close to perfection. | 3 Stars | Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access | 0 | 48.8687604 | Paris, France | 2.3008612 | Le Cinq | +33149527154 | €€€€ | https://guide.michelin.com/en/ile-de-france/paris/restaurant/le-cinq6102 | https://www.fourseasons.com | 2024-05-14 15:02:07.600532663+08:00 |
31 | 31 | 36 place d'Armes, Chagny, 71150, France | Modern Cuisine | Ah, Lameloise! Just saying the name makes the connoisseurs of Burgundy and beyond quiver with pleasure. It is impossible to summarise in a few lines the history of this institution which began its star-studded career in… hold on to your hats… 1926! But make no mistake: despite its advanced age, Lameloise does not deal in nostalgia. Eric Pras, who arrived to head up the establishment in 2009, sums it up in one sentence, which is almost a mantra: "Tradition is the future." Suffice to say, he has no intention of resting on his laurels. Faithful to the spirit of the place, as inspired as he is meticulous, the chef serenely turns out dishes that will knock your socks off, paying homage to the land (snails, Bresse poultry, Charolais beef, Morvan cazette), while remaining tuned into the zeitgeist. Very good selection of wines, especially by the glass. Expertly done. | 3 Stars | Air conditioning,Interesting wine list | 0 | 46.9078385 | Chagny, France | 4.7529917 | Maison Lameloise | +33385876565 | €€€€ | https://guide.michelin.com/en/bourgogne-franche-comte/chagny/restaurant/maison-lameloise | https://www.lameloise.fr/ | 2024-05-14 15:02:07.629835264+08:00 |
32 | 32 | La Réserve Paris, 42 avenue Gabriel, Paris, 75008, France | Creative | Just a block from the Champs-Élysées, this restaurant is set in the elegant and luxurious La Réserve. Refinement is the name of the game in this 19C Napoleon III-style mansion done out in magnificent materials, such as gilt Spanish leather and featuring Versailles parquet flooring, as per Jacques Garcia's redesign. Jérôme Banctel is no stranger to prestigious Parisian restaurants (thanks to stints with Bernard Pacaud and Alain Senderens). He asserts his unique culinary personality with two tasting menus: "Virée", a tribute to his native Brittany, and "Périple", an invitation to travel the world – taking in Japan, as well as Turkey, where the chef discovered the incomparable textures produced by cooking with lime water; there is also a game menu in season. These high-calibre menus conjure up a vast range of sensations and flavours – whether tart or sweet and sour, or drawing on spices or seafood. And his talent as a cosmopolitan alchemist enables him to draw everything together harmoniously. The full-bodied, concentrated sauces are the best way to understand this cuisine, which may be highly technical but it keeps that under wraps. The sand carrot with peppery ginger, and the artichoke heart with cherry blossom vinegar deserve a special mention. An exceptional mealtime. | 3 Stars | Air conditioning,Brunch,Interesting wine list,Valet parking,Wheelchair access | 0 | 48.8697309 | Paris, France | 2.3132078 | Le Gabriel - La Réserve Paris | +33158366050 | €€€€ | https://guide.michelin.com/en/ile-de-france/paris/restaurant/le-gabriel476630 | https://www.lareserve-paris.com/ | 2024-05-14 15:02:07.659829164+08:00 |
33 | 33 | Le Bristol, 112 rue du Faubourg-Saint-Honoré, Paris, 75008, France | Modern Cuisine | Le Bristol is a world of absolute luxury, from its suites to its spa, from the superb formal garden to the rooftop pool and the dining area with Louis XVI furnishings, mirrors, and tall French windows opening onto the greenery outside. This palace hotel has chosen to name its restaurant after Epicurus: the Greek philosopher who believed in pleasure in temperance, a motto that suits this top-flight cuisine, sometimes tinged with classicism. Superb ingredients, impeccable technique, bread made on the premises from heirloom varieties of wheat: nothing is left to chance. | 3 Stars | Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Valet parking,Wheelchair access | 0 | 48.8717223 | Paris, France | 2.3145978 | Épicure | +33153434340 | €€€€ | https://guide.michelin.com/en/ile-de-france/paris/restaurant/epicure | https://www.oetkercollection.com/fr/hotels/le-bristol-paris/restaurants-et-bar/epicure/ | 2024-05-14 15:02:07.693145965+08:00 |
35 | 35 | Place du Casino, Monaco, 98000, France | Mediterranean Cuisine, Modern Cuisine | It is difficult to present the Louis XV without mentioning Alain Ducasse. You need a raft of superlatives to describe his impact. This native of Orthez (in southwest France) with an enduring love for the Mediterranean is a brilliant chef and businessman. Now a citizen of Monaco, he also heads up an empire of over 30 establishments with a presence on every continent. He was just 33 years old when he was awarded three stars at the Louis XV after reaching an astonishing standard. His famous vegetable-based "Jardins de Provence" set menu, which launched here in Monaco on 27 May 1987, has been one of the touchstones of French gastronomy for the last 30 years. Here, Alain Ducasse's signature style is brought to life by his loyal right-hand man, Emmanuel Pilon, in cuisine that masterfully celebrates the essence of the ingredients and the Mediterranean. | 3 Stars | Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Valet parking,Wheelchair access | 0 | 43.7391839 | Monaco, France | 7.4271047 | Le Louis XV - Alain Ducasse à l'Hôtel de Paris | +37798068864 | €€€€ | https://guide.michelin.com/en/monaco-region/monaco/restaurant/le-louis-xv-alain-ducasse-a-l-hotel-de-paris | https://www.ducasse-paris.com/ | 2024-05-14 15:02:07.762161466+08:00 |
37 | 37 | 5 rue du Coq-Héron, Paris, 75001, France | Modern Cuisine, Creative | Kei for Kei Kobayashi, a chef born in Nagano, Japan, who trained with the likes of Gilles Goujon and Alain Ducasse. His father was a cook in a traditional kaiseki restaurant (where high-flying meals are served in small courses – akin to Western haute cuisine), but it was while watching a documentary on French cuisine that he found his vocation. Today, his work verges on perfection: a virtuoso blend of flavours and exquisite plating, he allows high-quality ingredients to shout their name simply and stunningly. For example, binchotan smoked royal langoustine sweet pepper seasoning or Vendée pigeon lacquered in red miso. Each dish is flawlessly crafted and supremely legible. The desserts also attain head-spinning heights of culinary excellence. | 3 Stars | Air conditioning | 0 | 48.8643947 | Paris, France | 2.3422847 | Kei | +33142331474 | €€€€ | https://guide.michelin.com/en/ile-de-france/paris/restaurant/kei | https://www.restaurant-kei.fr/ | 2024-05-14 15:02:07.827339766+08:00 |
38 | 38 | Place de l'Impératrice, Eugénie-les-Bains, 40320, France | Classic Cuisine | Some chefs owe their reputation as much to what they produce in the kitchen as to their human qualities, and Michel Guérard is among them. Considered one of the founding fathers of Nouvelle Cuisine, admired by his peers the world over, he still puts the same passion and dedication into his work. At Les Prés d'Eugénie, you get the full experience: the enchanting setting of a gorgeous mansion in verdant grounds, a front-of-house team with laser-like attention to the smallest detail and, above all, cuisine that is exceptional in every way. In the dishes, we find all the DNA of Chef Guérard: the workings of cuisine naturaliste, of course, an omnipresent lightness, and the ability to successfully marry the most diverse flavours, like a conductor guiding an orchestra. The restaurant is set up in the wood-panelled apartments of the Empress, which are steeped in the history of the building. | 3 Stars | Air conditioning,Car park,Garden or park,Interesting wine list,Terrace | 0 | 43.696604 | Eugénie-les-Bains, France | -0.3797229 | Les Prés d'Eugénie - Michel Guérard | +33558050607 | €€€€ | https://guide.michelin.com/en/nouvelle-aquitaine/eugnie-les-bains/restaurant/les-pres-d-eugenie-michel-guerard | https://lespresdeugenie.com/ | 2024-05-14 15:02:07.853611167+08:00 |
39 | 39 | 5 avenue Saint-Victor, Fontjoncouse, 11360, France | Creative | Gilles Goujon, sometimes dubbed the innkeeper of the Corbières, is credited with putting the tiny village of Fontjoncouse (in the Aude département) on the map of French high-end gastronomy. His trademark? Sincerity and expertise. As his regulars know, he puts his heart and soul into every dish. Goujon has no equal when it comes to taking a back seat to the ingredient and letting it do the talking in all its simplicity – the mark of the greats. We will just mention one creation that is not to be missed: his egg filled with melanosporum truffle and served with mushroom purée, foamy truffle emulsion, warm brioche bun and velouté. This is the superstar dish of the house, and rightly so! The rest of the meal is in the same vein, namely precise and confident, meticulous and generous, never showy: culinary excellence, quite simply. | 3 Stars | Air conditioning,Car park,Interesting wine list,Wheelchair access | 0 | 43.0481728 | Fontjoncouse, France | 2.7893292 | Auberge du Vieux Puits | +33468440737 | €€€€ | https://guide.michelin.com/en/occitanie/fontjoncouse/restaurant/auberge-du-vieux-puits | https://www.aubergeduvieuxpuits.fr/fr/ | 2024-05-14 15:02:07.881548967+08:00 |
41 | 41 | Plage de la Bouillabaisse, Saint-Tropez, 83990, France | Creative, Modern Cuisine | Originally from Normandy, Arnaud Donckele has hit upon an enchanting setting in St Tropez – a hotel framed by pine trees and looking out to sea. La Vague d'Or promises its patrons an exceptional experience every day. First and foremost, the food invites many a superlative. With the best ingredients (vegetables from local market gardeners, fish and shellfish), Donckele pays a heartfelt tribute to the Mediterranean. Intoxicating marriages of flavours, perfect jus and sauces, meticulous attention to textures – it's impossible to remain unmoved in the face of such inspired work and exacting standards. Take the now-classic tourton (a filled beignet) of Provence vegetables and Mediterranean crayfish, one of the chef's favourite dishes, in which the essence of his philosophy as a cook finds free expression. Ride the "Golden Wave"! | 3 Stars | Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Terrace,Valet parking,Wheelchair access | 0 | 43.2665849 | Saint-Tropez, France | 6.6261535 | La Vague d'Or - Cheval Blanc St-Tropez | +33494559100 | €€€€ | https://guide.michelin.com/en/provence-alpes-cote-dazur/saint-tropez/restaurant/la-vague-d-or-cheval-blanc-st-tropez | https://www.chevalblanc.com/fr/maison/st-tropez/ | 2024-05-14 15:02:07.961947668+08:00 |
42 | 42 | 40 avenue Paul-Vaillant-Couturier, à Tinqueux, Reims, 51430, France | Creative | You might say that Arnaud Lallement grew up at Assiette Champenoise, which was originally opened by his parents. Now at the helm himself, he shows that he has been trained by the best in the business (Vergé, Guérard, Chapel). He cooks high-calibre cuisine – classic, generous and above all very tasty – and lets his Breton roots (on his mother's side) shine through. A larger-than-life presence on the restaurant floor, Lallement loves to engage with guests and certainly doesn't stand on ceremony. The dishes are accessible and enhanced by memorable sauces; ingredients are treated with loving care, as in the blue lobster dubbed "a tribute to my dad", and the farm-reared Onjon squab. A fabulous culinary experience! | 3 Stars | Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access | 0 | 49.2478347 | Reims, France | 4.0032666 | Assiette Champenoise | +33326846464 | €€€€ | https://guide.michelin.com/en/grand-est/reims/restaurant/assiette-champenoise | https://www.assiettechampenoise.com/ | 2024-05-14 15:02:07.992370769+08:00 |
44 | 44 | Place du Marché, Vonnas, 01540, France | Classic Cuisine | This Bourg-en-Bresse native whose ancestors used to make lemonade and sell coal has come a long way! That said, Georges Blanc's grandmother was once named best cook in the world by food writer Curnonsky. Nowadays the chef is at the head of a small empire in Vonnas. Out of a 100m2 house, he has built an estate of several hectares: the illuminated village gardens and houses are a magical sight at night. But the show also takes place at your table, where the Bresse province is represented by its emblematic poularde AOP, and deep-flavoured sauces and skilful cooking techniques come into their own. Georges Blanc is the oldest Michelin-starred establishment in the world, having received its first star in 1929. It will also delight fans of fine wines, with a wine list to make Bacchus blush. | 3 Stars | Air conditioning,Car park,Garden or park,Interesting wine list | 0 | 46.2201083 | Vonnas, France | 4.9894987 | Georges Blanc | +33474509090 | €€€€ | https://guide.michelin.com/en/auvergne-rhone-alpes/vonnas/restaurant/georges-blanc | https://www.georgesblanc.com/fr/ | 2024-05-14 15:02:08.050716869+08:00 |
45 | 45 | Le Jardin Alpin, Courchevel 1850, Courchevel, 73120, France | Creative | Yannick Alléno has trodden a remarkable path! At one great restaurant after another, the chef from the Paris region has always been adept at channelling his passion into fulfilling his ambition. Within the Hôtel Cheval Blanc, he regales a few lucky diners (just five tables) with a striking repertoire of contemporary cuisine, in which creativity and audacity are entirely guided by the quest for flavours. The Savoie region is shown in its best light through his use of superb ingredients, each of these edible treasures being prepared with the greatest care. This chef's true passion are his sauces, which are truly unforgettable – they are the fruit of a long-term labour of love revolving around extraction and fermentation, as well as consummate technical skill: a master class in haute cuisine. | 3 Stars | Great view,Interesting wine list,Valet parking,Wheelchair access | 0 | 45.4094877 | Courchevel, France | 6.6338696 | Le 1947 à Cheval Blanc | +33479005050 | €€€€ | https://guide.michelin.com/en/auvergne-rhone-alpes/courchevel/restaurant/le-1947 | https://www.chevalblanc.com/fr/maison/courchevel/ | 2024-05-14 15:02:08.08108807+08:00 |
47 | 47 | Avenue de Revestel, Cassis, 13260, France | Creative, Mediterranean Cuisine | La Villa Madie is a beautiful contemporary building complete with a terrace. Nestled in the Anse de Corton, a natural, unspoilt cove opposite Cap Canaille, it boasts a dream location above the blue waves of the Mediterranean. Hailing from Normandy, chef Dimitri Droisneau has a CV to be reckoned with (La Tour d'Argent, Lucas Carton, Ambroisie); he fell in love with Provence, which for him is a constant source of inspiration. From one dish to another, it makes its presence felt – light, subtle, tasty, fresh and aromatic, punchy when necessary, and always surprising and original. All the magic of the South of France – produce from land and sea, its fish and herbs, wild and otherwise – is channelled to great effect in this cuisine. A case in point: the Carabineros prawn, red berry tartlet, in which the marriage of the iodine and saline of the shellfish with the fruit is in the realm of the celestial. Meanwhile, the charismatic sommelier has no shortage of savvy wine proposals and the chef's wife deftly illustrates the art of carving at table. | 3 Stars | Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Terrace,Valet parking,Wheelchair access | 0 | 43.2110889 | Cassis, France | 5.544944 | La Villa Madie | +33496180000 | €€€€ | https://guide.michelin.com/en/provence-alpes-cote-dazur/cassis/restaurant/la-villa-madie | http://www.lavillamadie.com | 2024-05-14 15:02:08.11528477+08:00 |
49 | 49 | 2F, The Pottinger Hotel, 21 Stanley Street, Central, Hong Kong, Hong Kong SAR China | Innovative | The mantra of chef Hideaki Sato is “pure, simple and seasonal”. His passion for cooking and his experimental approach on food combinations are evidenced by his original and extraordinary creations made with top-notch ingredients mostly from his native Japan. The tasting menu is highly season-driven; sourdough and cultured butter made daily in-house are simply addictive. The wine list features interesting Asian vintages as well as sake and adds to the memorable experience. | 3 Stars | Air conditioning,Wheelchair access | 0 | 22.282766 | Hong Kong, Hong Kong SAR China | 114.15529 | Ta Vie | +85226686488 | $$$$ | https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/ta-vie | https://www.tavie.com.hk | 2024-05-14 15:02:08.150417271+08:00 |
50 | 50 | 6F, Four Seasons Hotel, 8 Finance Street, Central, Hong Kong | French Contemporary | One of Hong Kong's most glamorous and elegant restaurants, Caprice also boasts impressive harbour views and always delivers an amazing experience. The harmonious, high-calibre French cuisine features premium ingredients, demonstrates superb techniques and shows a mastery of flavours. Only prix-fixe menus are served: four or five courses at lunch, and two seven-course options at dinner. Check out the stunning wine list and dazzling selection of cheeses. | 3 Stars | Air conditioning,Car park,Great view,Interesting wine list,Valet parking,Wheelchair access | 0 | 22.2866489 | Hong Kong, Hong Kong SAR China | 114.1566097 | Caprice | +85231968860 | $$$$ | https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/caprice | https://www.fourseasons.com/hongkong | 2024-05-14 15:02:08.168317471+08:00 |
51 | 51 | Shop 202, 2F, Alexandra House, 18 Chater Road, Central, Hong Kong, Hong Kong SAR China | Italian | Owner-chef Umberto Bombana’s restaurant oozes Italian charm and passion on every level and is named after the Fellini film – one of his favourites. The Italian classics are made with the best ingredients and the cooking showcases their true flavours. Don’t miss the house-made pasta and ask about the seasonal offerings. The buonissimo food, along with personable and professional service, makes for an unforgettable experience. | 3 Stars | Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access | 0 | 22.2814635 | Hong Kong, Hong Kong SAR China | 114.15867 | 8 1/2 Otto e Mezzo - Bombana | +85225378859 | $$$$ | https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/8%C2%BD-otto-e-mezzo-bombana | https://www.ottoemezzobombana.com | 2024-05-14 15:02:08.187322471+08:00 |
52 | 52 | 2F, The Shops at the Boulevard, City of Dreams, Estrada do Istmo, Cotai, Macau | Cantonese | This lavish room is a destination in itself – Chinese art, ebony, crystal, jade, gold and silver are all used to great effect but they don’t outshine the food. The head chef has a passion for recipes deeply rooted in Cantonese traditions, but jazzed up with modern techniques and exotic ingredients from around the world. Besides the double-boiled tonic soups with herbal medicine, seasonal offerings such as roasted prime rib with chilli are also a delight. | 3 Stars | Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access | 0 | 22.149137 | Macau | 113.56715 | Jade Dragon | +85388682822 | $$$ | https://guide.michelin.com/en/macau-region/macau/restaurant/jade-dragon | https://www.cityofdreamsmacau.com | 2024-05-14 15:02:08.205627072+08:00 |
53 | 53 | 1F, Sino Plaza, 255-257 Gloucester Road, Causeway Bay, Hong Kong, Hong Kong SAR China | Cantonese | Co-founder and chef of this upmarket spot, the late Yeung Koon-yat – aka the "abalone king" – created the iconic Ah Yat braised abalone decades ago. To this day, it remains the speciality that attracts food-loving crowds from near and far. As well as the tender and flavourful abalone, classics such as pan-seared leopard coral grouper fillet and baked stuffed crab shell are nicely made. The extensive wine list showcases boutique wineries. | 3 Stars | Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus | 0 | 22.2813972 | Hong Kong, Hong Kong SAR China | 114.1821905 | Forum | +85228698282 | $$$$ | https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/forum | http://www.forumrestaurant1977.com | 2024-05-14 15:02:08.225048472+08:00 |
54 | 54 | 43F, Grand Lisboa Hotel, Avenida de Lisboa, Macau, Macau | French Contemporary | Its lofty position atop the Grand Lisboa hotel lets diners take in breathtaking views and is a great setting for the renowned contemporary French cuisine. Choose the 7- or 10-course degustation menu at dinner; or one of the sets at lunch. Dishes are intricate, beautifully plated and pack an array of intense flavours, with the stunning dessert trolley providing a fitting finale. The restaurant boasts one of the best wine lists in Asia. | 3 Stars | Air conditioning,Car park,Great view,Interesting wine list,Valet parking,Wheelchair access | 0 | 22.189949 | Macau | 113.54395 | Robuchon au Dôme | +85388037878 | $$$$ | https://guide.michelin.com/en/macau-region/macau/restaurant/robuchon-au-dome | https://www.grandlisboahotels.com/en/dining/robuchon-au-dome | 2024-05-14 15:02:08.244894872+08:00 |
55 | 55 | Shop 401, 4F, Landmark Atrium, 15 Queen's Road Central, Hong Kong | French Contemporary | With his "ateliers" around the world, Joël Robuchon is now a brand synonymous with modern French fine dining. The emblematic red and black colour scheme and long counter with an intimate view of the kitchen are as much of a signature as the cooking, which embodies refinement, astuteness and finesse. From the bread basket to the petit fours, the focus is always on top-notch globally sourced produce and solid classic skills. | 3 Stars | Air conditioning,Counter dining,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Valet parking,Wheelchair access | 0 | 22.281199 | Hong Kong, Hong Kong SAR China | 114.15816 | L'Atelier de Joël Robuchon | +85221669000 | $$$$ | https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/l-atelier-de-joel-robuchon | https://www.robuchon.hk | 2024-05-14 15:02:08.265197972+08:00 |
56 | 56 | 1-2F, The Langham Hotel, 8 Peking Road, Tsim Sha Tsui, Hong Kong | Cantonese | It’s easy to see why this restaurant remains so popular after opening its doors 30-plus years ago. Comfort and luxury are factors, thanks to the plush fabrics, beautifully dressed tables and Chinese art. But the ability and experience of the head chef and his kitchen play an even bigger part. Their soups made with top notch ingredients win the hearts of countless connoisseurs. Other specialities include Peking duck, and baked stuffed crab shell. | 3 Stars | Air conditioning,Car park,Restaurant offering vegetarian menus,Valet parking,Wheelchair access | 0 | 22.296572 | Hong Kong, Hong Kong SAR China | 114.1698 | T'ang Court | +85221327898 | $$$ | https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/t-ang-court | https://www.langhamhotels.com/en/the-langham/hong-kong/dine/tang-court/ | 2024-05-14 15:02:08.285874773+08:00 |
57 | 57 | 7F, The Landmark Mandarin Oriental Hotel, 15 Queen's Road Central, Central, Hong Kong, Hong Kong SAR China | Sushi | Hailing from Tokyo, the head chef Kakinuma is a master in ageing raw fish for deeper and fuller flavours. Some are aged together with pickled fish entrails that add exceptional umami. He takes meticulous care to keep flavours of each piece pristine without interfering with the next. Apart from sushi, Shimane abalone steamed in sake is also a highlight. The elegant interior design and artisan dinnerware befit the sophisticated food. | 3 Stars | Air conditioning,Car park,Counter dining,Notable sake list,Valet parking,Wheelchair access | 0 | 22.2806103 | Hong Kong, Hong Kong SAR China | 114.1577893 | Sushi Shikon | +85226436800 | $$$$ | https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/sushi-shikon | https://sushi-shikon.com | 2024-05-14 15:02:08.303652673+08:00 |
58 | 58 | Hanzestedenplaats 5, Antwerpen, 2000, Belgium | Creative | Zilte strives to offer a global emotional experience, starting with the view of the city skyline from the top floor of the Museum aan de Stroom. The understated designer interior is elegant and cosy, offset by the chef’s old record player which adds a nostalgic jazzy note. Everything is spot on from the gracious welcome and the wine waiter’s savvy tips to the sweet treats served with coffee. Viki Geunes has stripped his restaurant of everything but the essentials, starting with outstanding quality ingredients as he harnesses his creative flair to make each dish a masterpiece of excellence. For example, Geunes may add a tempura of sea urchin, thinly sliced hearts of palm, cream of celery and an unusual mandarin-flavoured miso to immaculately cooked langoustine. He may then also craft a second dish with the same ingredients, surprising us with a whole new repertory of textures. This fastidiously meticulous chef delicately plays with each texture and flavour, conjuring up food that is complex and gutsy, yet free of fussy frills. Now add sauces to die for and exotic side dishes with a surprising, yet mild spicy note and the portrait of Herr Geunes’ consummate skill and talent is complete. | 3 Stars | Air conditioning,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access | 0 | 51.228828 | Antwerpen, Belgium | 4.4047543 | Zilte | +3232834040 | €€€€ | https://guide.michelin.com/en/antwerpen/be-antwerpen/restaurant/t-zilte | https://www.zilte.be/ | 2024-05-14 15:02:08.332367873+08:00 |
59 | 59 | Rumbeeksesteenweg 300, Roeselare, 8800, Belgium | Creative French | The brick villa of Tim Boury and Inge Waeles sets the scene for a splendid example of modern gastronomy from the attentive service and felicitous wine-food pairings by sommelier Mathieu Vanneste to the fashionably stylish interior and the gorgeous patio and bar. Every detail has clearly been meticulously masterminded, but with an eye on maintaining a casual vibe, proving that perfection is not necessarily starched and stuffy. Chef Boury’s painstaking recipes mingle classicism with creative peps and he cannot be equalled for his ability to enhance exceptional ingredients. His cuisine attains a pinnacle of high-flying virtuosity, whether by the complexity of flavours and textures or by a prodigious sauce that hits the spot every time. To give you an example, we sampled a partridge dish, the memory of which lingers with us still. The succulent breast was first served on a bed of creamy Jerusalem artichoke risotto, buttery cèpe mushrooms and a stunning sauce made from partridge gravy with a hint of liquorice. The second dish featured a crusty pastry case of confit partridge thighs, sweet onions and fresh almonds, all of which coated in white Alba truffle shavings. A unique fine dining experience from start to finish, depicted by striking flavours, raw ingredients, velvety and crunchy textures and divine seasonings, all of which underpinned by wholesome Flemish earthiness. Tim Boury is definitely at the apex of international haute cuisine. | 3 Stars | Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Terrace | 0 | 50.9374466 | Roeselare, Belgium | 3.1403981 | Boury | +3251626462 | €€€€ | https://guide.michelin.com/en/west-vlaanderen/roeselare/restaurant/boury | https://www.restaurantboury.be/ | 2024-05-14 15:02:08.363622574+08:00 |
60 | 60 | 45 Itaewon-ro 55ga-gil, Yongsan-gu, Seoul, 04348, South Korea | Innovative | [Temporarily closed due to restaurant moving issue.]When Chef Sung Anh moved his Mosu San Francisco to Seoul, he wanted to bring a different kind of diversity to the table. Different as the food may be, Anh continues to do what he does best, highlighting the subtle nuances of seasonal produce on a plate. Burdock bark, the signature dish, features a single burdock chip prepared by coating a thinly shaved sheet of burdock root with syrup, dehydrating it, and repeating the process several times to render it supremely crisp. Enhance your dining experience with the wine pairings. | 3 Stars | Air conditioning,Interesting wine list,Valet parking | 0 | 37.53644 | Seoul, South Korea | 126.99935 | Mosu | +8227935995 | ₩₩₩₩ | https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/mosu | http://mosuseoul.com | 2024-05-14 15:02:08.385029874+08:00 |
62 | 62 | Carlos Place, Mayfair, London, W1K 2AL, United Kingdom | Modern Cuisine | A wood-panelled dining room within the historic Connaught Hotel might suggest an overly formal environment for Hélène Darroze’s London restaurant, but the knowledgeable and sunny service team ensure the atmosphere is as bright and comfortable as the room itself. A set menu allows the talented kitchen to provide a balanced experience focused on the best seasonal produce, while some of the accompanying flavours are informed by Hélène’s international travels, like Isle of Mull lobster with tandoori spices. For dessert, the signature 'Baba' with a choice of Armagnacs from Hélène's brother Marc is a must. | 3 Stars | Air conditioning,Interesting wine list,Restaurant offering vegetarian menus | 0 | 51.510188 | London, United Kingdom | -0.1492905 | Hélène Darroze at The Connaught | +442031477200 | ££££ | https://guide.michelin.com/en/greater-london/london/restaurant/helene-darroze-at-the-connaught | https://www.the-connaught.co.uk/restaurants-bars/helene-darroze-at-the-connaught/ | 2024-05-14 15:02:08.451700475+08:00 |
63 | 63 | Park Lane, Mayfair, London, W1K 1QA, United Kingdom | French | Executive Chef Jean-Philippe Blondet is bringing his own spin to the classical Francophone cooking of world-renowned chef Alain Ducasse. There's a newfound adventurousness to some of the dishes, like the regular injection of citrus, but what remains is the supreme technical skill and exceptional quality of the produce – some of which, like lobster and turbot, is from the luxury end of the scale. Some Ducasse signatures still shine through, like the peerless rum baba for dessert – if it isn't on the menu, be sure to ask for it. | 3 Stars | Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access | 0 | 51.5073381 | London, United Kingdom | -0.152575 | Alain Ducasse at The Dorchester | +442076298866 | ££££ | https://guide.michelin.com/en/greater-london/london/restaurant/alain-ducasse-at-the-dorchester | https://www.alainducasse-dorchester.com/ | 2024-05-14 15:02:08.480191375+08:00 |
64 | 64 | High Street, Bray, SL6 2AQ, United Kingdom | Creative | The menu at this iconic restaurant is titled 'Sensorium' and is a 'journey through the mind' which explores how we gather sensory impressions as we eat and turn them into memories. The array of dishes include many Heston Blumenthal classics, alongside some new creations – and his motto, 'question everything', remains. The multi-sensory cooking is testament to his ground-breaking approach: innovative, playful and perfectly judged, with harmonious textures and flavours. Theatrical, interactive service from the charming, professional team heightens the experience. | 3 Stars | Air conditioning,Car park,Interesting wine list | 0 | 51.5078582 | Bray, United Kingdom | -0.7017529 | Fat Duck | +441628580333 | ££££ | https://guide.michelin.com/en/windsor-and-maidenhead/bray/restaurant/fat-duck | https://thefatduck.co.uk/ | 2024-05-14 15:02:08.509667776+08:00 |
65 | 65 | 9 Conduit Street, Mayfair, London, W1S 2XG, United Kingdom | Modern French | There are few more joyously colourful and lavishly decorated restaurants than Mourad Mazouz and Pierre Gagnaire’s 18C house of fun. The kitchen team do a superb job of executing original dishes bearing all the Gagnaire hallmarks: the main ‘plate’ comes surrounded by a number of complementary dishes and, before long, your table is covered with an assortment of vessels, with each element excelling in terms of structure, composition, elegance and, above all, flavour. Completing the experience is unfailingly attentive service and an exceptional wine list. | 3 Stars | Air conditioning,Interesting wine list,Restaurant offering vegetarian menus | 0 | 51.5126775 | London, United Kingdom | -0.1415369 | Sketch, The Lecture Room and Library | +442076594500 | ££££ | https://guide.michelin.com/en/greater-london/london/restaurant/sketch-the-lecture-room-library | https://sketch.london/ | 2024-05-14 15:02:08.541994176+08:00 |
66 | 66 | 68-69 Royal Hospital Road, Chelsea, London, SW3 4HP, United Kingdom | French | He may be one of the most famous chefs on the planet, but Gordon Ramsay still remains fiercely committed to maintaining the highest standards at his elegant yet relaxed flagship restaurant. Head Chef and Co-Owner Matt Abé interprets Ramsay’s style impeccably, with signature dishes like the lobster, langoustine and salmon ravioli proving as exquisitely executed as ever. As an embodiment of the chefs' perfectly judged contrasts of flavour and texture, and their lightness of touch, you can't go wrong with the roast veal sweetbread. | 3 Stars | Air conditioning,Interesting wine list,Restaurant offering vegetarian menus | 0 | 51.4854381 | London, United Kingdom | -0.1621766 | Restaurant Gordon Ramsay | +442073524441 | ££££ | https://guide.michelin.com/en/greater-london/london/restaurant/restaurant-gordon-ramsay | https://www.gordonramsayrestaurants.com/restaurant-gordon-ramsay/ | 2024-05-14 15:02:08.575036477+08:00 |
67 | 67 | 127 Ledbury Road, North Kensington, London, W11 2AQ, United Kingdom | Modern Cuisine | As one of the capital's finest restaurants, among the Ledbury's great strengths has always been Brett Graham's close relationship with his suppliers. In some cases that supplier is himself, with deer raised on their own small estate and the restaurant housing its own mushroom cabinet. The kitchen team then use their considerable skills to enhance and amplify those stunning ingredients on a tasting menu that is beautifully balanced and harmonious. It’s run by an experienced team who have a knack for putting everyone at ease. | 3 Stars | Air conditioning,Interesting wine list | 0 | 51.516681 | London, United Kingdom | -0.2000731 | The Ledbury | +442077929090 | ££££ | https://guide.michelin.com/en/greater-london/london/restaurant/the-ledbury | http://www.theledbury.com | 2024-05-14 15:02:08.605847977+08:00 |
68 | 68 | 92 Kensington Park Road, North Kensington, London, W11 2PN, United Kingdom | Modern British | A warm welcome and charming, knowledgeable service are guaranteed at Clare Smyth’s elegant Notting Hill restaurant. The detailed construction and eye-catching presentation of dishes like ‘Smoked Fowey mussels’ or ‘Rhug Estate venison’ are matched by wonderful flavours and textures. Go for one of the 7 course tasting menus; one is made up of her classics (like ‘Potato and roe’ and the ‘Core-teser’ dessert), the other is informed by the current season. A 2023 redecoration has made the room softer and warmer, while the bar is a delightful spot. | 3 Stars | Air conditioning,Interesting wine list | 0 | 51.5126689 | London, United Kingdom | -0.2030649 | CORE by Clare Smyth | +442039375086 | ££££ | https://guide.michelin.com/en/greater-london/london/restaurant/core-by-clare-smyth | https://www.corebyclaresmyth.com/ | 2024-05-14 15:02:08.637482477+08:00 |
69 | 69 | Ferry Road, Bray, SL6 2AT, United Kingdom | Classic French | Set in a picture perfect spot on the bank of the Thames, this long-standing bastion of culinary excellence continues to go from strength to strength. Luxury is at every turn, from the finest crockery and glassware to indulgent ingredients and this, combined with the effortless service, creates a truly memorable dining experience. Menus list all the French classics, from rabbit to lobster, and there’s always a first-class soufflé for dessert. Flavours are full and sauces are intense, but there’s also a lightness of touch to the execution. | 3 Stars | Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus | 0 | 51.5091092 | Bray, United Kingdom | -0.6994376 | Waterside Inn | +441628620691 | ££££ | https://guide.michelin.com/en/windsor-and-maidenhead/bray/restaurant/waterside-inn | https://www.waterside-inn.co.uk/ | 2024-05-14 15:02:08.666585578+08:00 |
70 | 70 | 7-5-5 Ginza, Chuo-ku, Tokyo, 104-0061, Japan | French, Contemporary | In 2023 L’OSIER celebrated the 50th anniversary of its foundation. Beyond the front door with its camellia motif lies a world of elegance. Works by Dalí and Cocteau adorn the graceful interior; silverware by Puiforcat completes luxurious French dining. Renowned for weaving tradition with innovation, chef Olivier Chaignon is one of the architects of modern French cuisine. His mission is and will always be the pursuit of beauty. | 3 Stars | Air conditioning,Car park,Interesting wine list | 0 | 35.669667 | Tokyo, Japan | 139.761203 | L'OSIER | +81335716050 | ¥¥¥¥ | https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/l-osier | https://losier.shiseido.co.jp/ | 2024-05-14 15:02:08.699467378+08:00 |
71 | 71 | 2-7-2 Azabujuban, Minato-ku, Tokyo, 106-0045, Japan | Japanese | Toshiya Kadowaki’s aim is to serve up “unforgettable cuisine”. By this he means that the spirit of the ingredients lives on in the diner. Seasonal foodstuffs such as pepper flowers, abalone, matsutake mushrooms and crab are freely combined with Western elements such as caviar and foie gras to concoct dishes of delightful originality – truffle rice is a prime example. Compelling fare conjures memories and feelings with each passing season. | 3 Stars | Air conditioning,Counter dining | 0 | 35.655993 | Tokyo, Japan | 139.733551 | Azabu Kadowaki | +81357722553 | ¥¥¥¥ | https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/azabu-kadowaki | 2024-05-14 15:02:08.728195679+08:00 | |
72 | 72 | 3-5-5 Kagurazaka, Shinjuku-ku, Tokyo, 162-0825, Japan | Japanese | Koji Koizumi creates a cuisine all his own as he delves deeply into the interplay between technique and flavour. His creativity comes to the fore in creative combinations of ingredients. A fusion of Japanese and Western approaches is the essence of Kohaku: snow crab with caviar, puffer fish milt with truffles, warabimochi (bracken-starch dumpling) with coconut. Determined to create fare found nowhere else, Koizumi invents new flavours not found in existing concepts. | 3 Stars | Air conditioning,Counter dining,Interesting wine list | 0 | 35.700825 | Tokyo, Japan | 139.740832 | Kohaku | +815031385225 | ¥¥¥¥ | https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kohaku | http://kagurazaka-kohaku.jp/ | 2024-05-14 15:02:08.759170579+08:00 |
73 | 73 | 6F, 8-3-1 Ginza, Chuo-ku, Tokyo, 104-0061, Japan | Sushi | Sometimes our connections intervene to change our lives. Harutaka Takahashi’s mischievous youth in Asahikawa took a turn for the better when, through a tempura master who was a close friend of his potter uncle, he landed a job at Sukiyabashi Jiro. Like Ravel’s Bolero, sushi here is presented with a particular rhythm, building toward a crescendo of sweetness, sourness and temperature in harmony. Destiny is in the taste and texture of every piece of sushi at Harutaka. | 3 Stars | Air conditioning,Counter dining | 0 | 35.669269 | Tokyo, Japan | 139.759203 | Harutaka | +81335731144 | ¥¥¥¥ | https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/harutaka | 2024-05-14 15:02:08.78881508+08:00 | |
74 | 74 | 1F, Toranomon Hills Residential Tower, 1-1-1 Atago, Minato-ku, Tokyo, 105-0002, Japan | Japanese | Hiroyuki Kanda understands the essence of Japanese cuisine and incorporates his innovative ideas into the menu. For example, goma-dofu is topped with fugu flesh and skin then garnished with caviar. While respecting the natural flavours of the ingredients, Kanda puts his own unique touch on his dishes. To convey the attractions of his homeland, he sources seafood from Tokushima in season, serving poached hamo (pike conger), awabi (abalone) with somen and tai as tsukuri. | 3 Stars | Air conditioning,Counter dining,Interesting wine list | 0 | 35.6658 | Tokyo, Japan | 139.748 | Kanda | +81364590176 | ¥¥¥¥ | https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kanda | http://www.nihonryori-kanda.com/ | 2024-05-14 15:02:08.82763308+08:00 |
75 | 75 | 3-11-5 Minamioi, Shinagawa-ku, Tokyo, 140-0013, Japan | Japanese | Chef Akio Makimura prizes tradition over showiness. His emphasis is on bringing out intrinsic flavours and he spares no effort in extending hospitality to his guests. The soup is the centrepiece of the menu and includes ingredients such as hairy crab, prawn and scallop shinjo – all of which the delicate broth goes well with. From time to time, he will come up with rare combinations such as beef and truffles to create new tastes based on his original ideas. | 3 Stars | Air conditioning,Counter dining | 0 | 35.590865 | Tokyo, Japan | 139.735449 | Makimura | +81337686388 | ¥¥¥¥ | https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/makimura | 2024-05-14 15:02:08.84811628+08:00 | |
76 | 76 | 1F, Garden City Shinagawa Gotenyama, 6-7-29 Kitashinagawa, Shinagawa-ku, Tokyo, 141-0001, Japan | French, Contemporary | The abundantly creative Shuzo Kishida never tires of exploring the possibilities of cuisine. ‘Carte Blanche’, his crisp white menu, speaks to his spirit of perpetual inquiry. With the themes of ‘ingredients, flame, seasoning’, Kishida delves deep into the soul of French cooking to create novel dishes. Goat’s-milk bavarois and meringue ice cream are specialities that spring from Kishida’s philosophy. | 3 Stars | Air conditioning,Interesting wine list,Wheelchair access | 0 | 35.624038 | Tokyo, Japan | 139.732977 | Quintessence | +81362770090 | ¥¥¥¥ | https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/quintessence-1193907 | https://www.quintessence.jp/ | 2024-05-14 15:02:08.875256981+08:00 |
77 | 77 | 7F, Tokyo Midtown Hibiya, 1-1-2 Yurakucho, Chiyoda-ku, Tokyo, 100-0006, Japan | Japanese | Seiji Yamamoto sums up his considerable experience simply and humbly: “I’m a chef because I love to cook”. That approach is reflected in his entertaining cooking, which resonates with all five senses. His focus on serving each dish at the apex of its flavour is single-minded: he switches knife techniques to vary the flavour of decorative sashimi and pike conger, manipulates blazing charcoal to tease out the flavour of eel. With skill as well as respect for the spirituality of Japan, he preaches Japanese cuisine as food culture. | 3 Stars | Air conditioning,Interesting wine list,Notable sake list | 0 | 35.673583 | Tokyo, Japan | 139.759193 | RyuGin | +81366300007 | ¥¥¥¥ | https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ryugin-1194232 | https://www.nihonryori-ryugin.com/ | 2024-05-14 15:02:08.898590581+08:00 |
79 | 79 | Yebisu Garden Place, 1-13-1 Mita, Meguro-ku, Tokyo, 153-0062, Japan | French, Contemporary | Kenichiro Sekiya, recipient of the prestigious appellation Meilleur Ouvrier de France, is opening new horizons for the esprit of Joël Robuchon. For Sekiya, studying the classics gives rise to the future, as exemplified by Caviar Impérial, an edible work of art. Robuchon’s heritage is one of constant innovation; we can’t wait to find out what flavours the 21st century holds in store. | 3 Stars | Air conditioning,Interesting wine list,Restaurant offering vegetarian menus | 0 | 35.641903 | Tokyo, Japan | 139.714528 | Joël Robuchon | +81354241347 | ¥¥¥¥ | https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/joel-robuchon-1193981 | https://www.robuchon.jp/ | 2024-05-14 15:02:08.946407482+08:00 |
80 | 80 | 5-37 Kagurazaka, Shinjuku-ku, Tokyo, 162-0825, Japan | Japanese | In Japanese cooking we speak of kakushiaji, subtle seasoning that brings out the flavour. At Kagurazaka Ishikawa, the charm is in the parts that are hidden. For example, the Daitokuji natto accompanying the steamed black rockfish is served in a kombu-and-shellfish dashi with reduced salt for an elegant taste. Slices of finest awabi and shabu-shabu somen of wagyu impart a sense of delicacy. Cooking makes the man, and the fare here attests to the character of owner-chef Hideki Ishikawa. | 3 Stars | Air conditioning,Counter dining,Interesting wine list | 0 | 35.701212 | Tokyo, Japan | 139.739466 | Kagurazaka Ishikawa | +815031385225 | ¥¥¥¥ | https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kagurazaka-ishikawa | http://www.kagurazaka-ishikawa.co.jp/ | 2024-05-14 15:02:08.971811082+08:00 |
81 | 81 | 4-7-5 Minamiazabu, Minato-ku, Tokyo, 106-0047, Japan | Chinese | Chef Tomoya Kawada adopts the idea of ‘Chinese techniques infused with Japanese spirit’ he learned from history books. He holds that true flavour is found in the lightness of taste that comes from combining dishes cooked in water and over a flame, a triumph of Japanese spirit executed with Chinese skills. We couldn’t hide our amazement at how his dishes add a lightness to the five flavours in the Chinese concept of the five agents. Ingredients imbued with a Japanese spirit in Chinese cooking breathe new life into ancient culinary tradition. | 3 Stars | Air conditioning,Interesting wine list | 0 | 35.649578 | Tokyo, Japan | 139.728395 | Sazenka | +815031888819 | ¥¥¥¥ | https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sazenka | https://sazenka.com/ | 2024-05-14 15:02:09.008235383+08:00 |
86 | 86 | Loidi 4, Lasarte - Oria, 20160, Spain | Creative | As a subtle tribute to his father, Martín Berasategui has based the logo of his restaurant on his own handwritten signature, but he could well have his name up in gold lettering! This humble and jovial chef considers himself to be merely a “conveyor of happiness” who owes his success to the passion and effort that he always puts into his work, the unwavering support of his wife (Oneka Arregui) and, as he says himself, his incredible team. In this elegant space with no shortage of relaxing views of the surrounding countryside, diners can experience a hedonistic approach to cuisine. The à la carte and spectacular tasting menu combine the restaurant's signature dishes (caramelised millefeuille with smoked eel, foie gras, spring onion and green apple, first created in 1993) with entirely new creations (suckling lamb chop, liquid fritter, spicy carrots and fried bread), all of which are teeming with delicious nuances and always accompanied by artisan breads and delicious butters. | 3 Stars | Air conditioning,Car park,Great view,Interesting wine list,Terrace | 0 | 43.2664755 | Lasarte - Oria, Spain | -2.0152402 | Martín Berasategui | +34943366471 | €€€€ | https://guide.michelin.com/en/pais-vasco/lasarte-oria/restaurant/martin-berasategui | http://www.martinberasategui.com/es/inicio | 2024-05-14 15:02:09.147001184+08:00 |
87 | 87 | Plaza San Mateo 1, Cáceres, 10003, Spain | Creative | A temple of Spanish gastronomy that should be on the bucket list of every food-lover. Atrio exudes elegance, enthusiasm and sincerity, matched by impeccable service to enhance the experience to the full. Cáceres-born chef Toño Pérez is at the helm, conjuring up creative cuisine of the highest technical level on a single yet extensive tasting menu inspired by the Iberian pig and the natural bounty of Extremadura. He pays full respect to the DNA of local traditions by showcasing the myriad nuances of his native land (the courses inspired by his famous"happy pig" tend to have highly evocative names). Make sure you take time to visit Atrio’s spectacular wine cellar, featuring labels and historic vintages that are almost impossible to come across anywhere else. | 3 Stars | Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access | 0 | 39.4730183 | Cáceres, Spain | -6.3713456 | Atrio | +34927242928 | €€€€ | https://guide.michelin.com/en/extremadura/cceres/restaurant/atrio | https://atriocaceres.com/ | 2024-05-14 15:02:09.174621785+08:00 |
88 | 88 | Rascassa 1, Dénia, 03700, Spain | Creative | This restaurant reflects the personality of the eponymous chef, who was awarded the Gold Medal for Merit in the Fine Arts in 2020."Can a flavour be beautiful?" was the subject of a debate between artists in the documentary Cocinar Belleza ("Cooking Beauty"). Here, it has been thrust to the fore in an aesthetically enchanting tasting menu of the same name. Based on the iconic signature dishes of the house, it also includes other lesser-known creations, which, in the hands of this chef, are the source of unexpected details and harmonies of flavour. His philosophy is to champion nature and showcase the produce of the Mediterranean, always maintaining a clear commitment to the circular economy and even delivering the odd deliberately provocative dish as food for thought. | 3 Stars | Air conditioning,Interesting wine list | 0 | 38.8537884 | Dénia, Spain | 0.0852209 | Quique Dacosta | +34965784179 | €€€€ | https://guide.michelin.com/en/comunidad-valenciana/dnia/restaurant/quique-dacosta | https://www.quiquedacosta.es/ | 2024-05-14 15:02:09.206014085+08:00 |
89 | 89 | Avenida Alcalde José Elosegi 273, Donostia / San Sebastián, 20015, Spain | Creative, Traditional Cuisine | This restaurant is a real institution in San Sebastián, having been MICHELIN-starred since 1974.Hospitality, history and modernity converge in the century-old family mansion in Alto de Miracruz. This culinary mecca is run by Juan Mari Arzak and his daughter Elena, an adroit chef, to whom he is in the process of handing the baton. Together, they have succeeded in perfectly combining the most surprising innovations with expertise rooted in Basque tradition. The creativity, presentation and intense flavours of the dishes are the result of experiments conducted in the "the lab", in the same building, where they work with a "flavour workbench" of more than 1 000 ingredients. Diners can opt for a complete tasting menu or a set menu with a choice of dishes. | 3 Stars | Air conditioning,Car park,Interesting wine list,Wheelchair access | 0 | 43.3214016 | Donostia / San Sebastián, Spain | -1.9490932 | Arzak | +34943278465 | €€€€ | https://guide.michelin.com/en/pais-vasco/es-donostia-san-sebastian/restaurant/arzak | http://www.arzak.es | 2024-05-14 15:02:09.236496486+08:00 |
90 | 90 | Mallorca 259, Barcelona, 08008, Spain | Creative | Still unfamiliar with the gastronomic world of Martín Berasategui? It's unusual to find spin-offs that manage to live up to the standards set by the original, but that is exactly what has happened in this incredible restaurant, named after the town in which this chef has built his culinary empire. Here, Paolo Casagrande, the protégé of this San Sebastián culinary maestro, puts his own spin on exquisite dishes first conceived by his mentor, showcasing them in a more avant-garde setting (undulating ceilings that mimic waves, ethereal lamps that resemble jellyfish, golden tones etc). Whether you order from the à la carte or opt for one of several tasting menus, your experience is taken to the next level if you sit at the Chef's Table, an exclusive space where you can watch the chefs in action through a large window. One of our favourite dishes was the roasted virrey fish with clams pil-pil, velvet crab and champagne with a fine hazelnut cream and caviar. | 3 Stars | Air conditioning,Car park,Interesting wine list,Wheelchair access | 0 | 41.3936278 | Barcelona, Spain | 2.1622018 | Lasarte | +34934453242 | €€€€ | https://guide.michelin.com/en/catalunya/barcelona/restaurant/lasarte | https://www.restaurantlasarte.com/ | 2024-05-14 15:02:09.266083286+08:00 |
91 | 91 | Villarroel 163, Barcelona, 08036, Spain | Creative | This restaurant is characterised by the inventive spirit of the three chefs at the helm (Eduard Xatruch, Oriol Castro and Mateu Casañas), who have made creativity their watchword – clearly their time working alongside Ferran Adrià at El Bulli made a real impression! What's so special about this place? Firstly, the food itself is highly innovative, with the chefs playing with shapes, textures and flavours and exhibiting indisputable craftsmanship. In addition, a constant stream of innovations emerges from their laboratory, such as their “solid bubbles” or, even more remarkably, a “living table” that changes as the meal progresses (the latter experience is by prior reservation only). It could be said that, despite the superb ingredients on display, you probably come here more to enjoy the extraordinary overall experience and to admire the incredible expertise of Disfrutar’s chefs. Choose between two tasting menus: Classic, featuring the restaurant’s signature dishes (such as the multi-spherical pesto with smoked eel and pistachios); and Festival, which showcases its latest seasonal creations. One of the drinks pairing options is alcohol-free. | 3 Stars | Air conditioning,Interesting wine list,Wheelchair access | 0 | 41.3879756 | Barcelona, Spain | 2.1530369 | Disfrutar | +34933486896 | €€€€ | https://guide.michelin.com/en/catalunya/barcelona/restaurant/disfrutar | https://www.disfrutarbarcelona.com/ | 2024-05-14 15:02:09.295767886+08:00 |
92 | 92 | Paseo del Padre Orcolaga 56, Donostia / San Sebastián, 20008, Spain | Creative, Traditional Cuisine | With his impressive CV and distinctive moustache, chef Pedro Subijana is an icon of the restaurant scene and as such commands the utmost respect. As one of the founding fathers of the New Basque Cuisine movement, he believes in constant evolution, and even if the focus here is squarely on creativity and technique his approach is rooted in tradition. Located inside the spectacular hotel of the same name on Mt Igueldo, Akelaré has already celebrated its golden jubilee, and continues to impress with its interior design, views of the Bay of Biscay and meticulous cuisine. Its versatile tasting options (Aranori and Bekarki), which enable guests to mix and match dishes between the two menus, are based on well-established house specialities and innovative new recipes, all of which demonstrate an impressive gastronomic flair. One of its latest innovations is a new plated version of its famous Gin & Tonic, which now comes in the form of a Gin & Tonic tartlet. | 3 Stars | Air conditioning,Car park,Great view,Interesting wine list,Wheelchair access | 0 | 43.3027805 | Donostia / San Sebastián, Spain | -2.0731493 | Akelaŕe | +34943311209 | €€€€ | https://guide.michelin.com/en/pais-vasco/es-donostia-san-sebastian/restaurant/akelare | https://akelarre.net/ | 2024-05-14 15:02:09.323868787+08:00 |
93 | 93 | Avenida del Tibidabo 1, Barcelona, 08022, Spain | Creative | Tradition, cutting-edge, flavour, attitude and passion, along with a consistent approach, define to perfection the cooking of Jordi Cruz, a chef who conjures up flavours from what he refers to as his “mental palate”. In his elegant restaurant overlooking a tranquil garden he offers diners a unique gastronomic experience that constantly evolves in line with ingredients from the changing seasons. These are always combined with his technical ability as he revisits Mediterranean flavours with a nod to influences from elsewhere around the globe. The experience here, which begins with appetisers in the kitchen, is centred around a single tasting menu featuring new recipes alongside the restaurant’s renowned signature dishes (such as his “dried garland tomatoes with herb bread and parmesan textures”). One complex dish that took us completely by surprise was the “scorched roots, seeds and bark, with chervil ice-cream, smoked scamorza cheese and preserved truffles”, which is inspired by woodland ravaged by fire. | 3 Stars | Air conditioning,Interesting wine list,Terrace | 0 | 41.4103822 | Barcelona, Spain | 2.1367664 | ABaC | +34933196600 | €€€€ | https://guide.michelin.com/en/catalunya/barcelona/restaurant/abac | https://abacrestaurant.com/es | 2024-05-14 15:02:09.355822987+08:00 |
95 | 95 | Pablo Ruiz Picasso 8, Córdoba, 14014, Spain | Creative | Meaning “light” in Arabic, Noor is so much more than a fine-dining restaurant. Behind every detail there is a multi-faceted team that contributes its knowledge to bring to the fore the essence of the cultured and magical city of Córdoba, which has been a beacon of light since the reign of Caliph Abd al-Rahman III. In the restaurant's bright interior, with its open kitchen and incredible interior design, chef Paco Morales (ably supported by second in command Paola Gualandi) revives the spirit of Andalusian cuisine using modern ideas and techniques. Every season, the restaurant explores a different historical period, currently the “Golden Age”, as part of which three menus (Mudéjar, Morisco and Al-Yazira) reinterpret the splendour of the 16C and 17C. Standout dishes here include the durum wheat with smoked butter and chicken and calamari broth (a reinterpretation of the Abbasiya recipe) and the locally grown oranges with orange blossom, fried almonds and extra virgin olive oil for dessert. | 3 Stars | Air conditioning,Interesting wine list,Wheelchair access | 0 | 37.8899393 | Córdoba, Spain | -4.7585272 | Noor | +34957964055 | €€€€ | https://guide.michelin.com/en/andalucia/cordoba/restaurant/noor | https://noorrestaurant.es/ | 2024-05-14 15:02:09.395240988+08:00 |
96 | 96 | Padre Damián 23, Madrid, 28036, Spain | Creative | With dishes such as Galician lobster “waking up on the beaches of Goa”, freshwater crab from the mouth of the Guadalquivir River with XO kimchi, nigiri matured for 45 days, and toasted butter risotto with tuber aestivum, Dabiz Muñoz’s fun, hedonistic and often irreverent cuisine breaks the mould of cutting-edge gastronomic cuisine by entering his highly personal and dream-like world. As a result, he ensures a rollercoaster of emotions that constantly challenge the palate. In this striking setting, decorated with flying pigs and huge chrome ants, the single tasting menu invites his guests on a spectacular journey across the world’s different cuisines. And through the predominant use of Spanish ingredients, Muñoz is able to create more recognisable flavours than in the past. Highlighting themes such as invasive species and the Pyrenean ecosystem, the chef works without limits, combining local ingredients with exotic condiments to create intense dishes that are full of contrasts. | 3 Stars | Air conditioning,Interesting wine list,Wheelchair access | 0 | 40.4582913 | Madrid, Spain | -3.6856715 | DiverXO | +34915700766 | €€€€ | https://guide.michelin.com/en/comunidad-de-madrid/madrid/restaurant/diverxo | https://diverxo.com/ | 2024-05-14 15:02:09.413351188+08:00 |
98 | 98 | 'somewhere in Shanghai' - meet at Mr & Mrs Bund restaurant - 6F, Bund 18, 18 Zhongshan Dong Yi Road, Huangpu, Shanghai, China Mainland | Innovative | This multi-sensory experience at a secret location that combines innovative and surprising dishes with lights, sounds and scents will give you quite an adrenaline rush. After the success of Mr & Mrs Bund, chef Paul Pairet created this clever concept where 10 lucky diners are taken on an interactive culinary journey beyond their wildest dreams. Be dazzled by the creative mix of tastes, unconventional presentations and enthusiastic service, all enhanced by imagination. | 3 Stars | Air conditioning,Interesting wine list,Wheelchair access | 0 | 31.240358 | Shanghai, China Mainland | 121.48509 | Ultraviolet by Paul Pairet | ¥¥¥¥ | https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/ultraviolet-by-paul-pairet | https://uvbypp.cc/ | 2024-05-14 15:02:09.453749189+08:00 | |
99 | 99 | via Ghibellina 87, Florence, 50122, Italy | Italian Contemporary | The cuisine at Pinchiorri is striking for its opulent and grandiose style which impresses without becoming overly fussy or excessive, so that the main focus in every dish is the flavour of its ingredients. The magnificent feast of courses resembles a firework display, with each course more impressive than the last in a growing crescendo of delights. It’s worth coming here simply to experience the service, an impeccable waltz directed by Alessandro Tomberli, one of the best maître-d’s in Italy. Annie Féolde, one of the restaurant’s icons, left the reins to the highly talented chef Riccardo Monco, who continues to nurture and satisfy the Italian appetite for fine cuisine. Credit must also go to Giorgio Pinchiorri, who has developed a wine list that is renowned across the globe. | 3 Stars | Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace | 0 | 43.770066 | Florence, Italy | 11.2621974 | Enoteca Pinchiorri | +3905526311 | €€€€ | https://guide.michelin.com/en/toscana/firenze/restaurant/enoteca-pinchiorri | http://www.enotecapinchiorri.com | 2024-05-14 15:02:09.481921089+08:00 |
100 | 100 | banchina di Levante 6, Senigallia, 60019, Italy | Creative, Seafood | The Adriatic Riviera, a picture-postcard summer holiday destination, is the setting for this fine restaurant run by chef Mauro Uliassi. Hidden among the private beach clubs that crowd Senigallia’s seafront, this three-Michelin-starred restaurant comes as a surprise, surrounded as it is by beach parasols and the sound of the sea lapping on the shore. The strength and originality of Uliassi’s cuisine lies in his ability to make good use of local ingredients, taking inspiration from the culinary traditions that have been so familiar and successful along this coastline over the past few decades and giving them a personal, creative twist. Fish and seafood obviously take pride of place, although there’s also room on the menu for meat, inspired by the Marche’s traditional game dishes, so that the sea and the mountains come together in a perfect reflection of the region’s soul. The dining experience here is enhanced by the owners’ warm welcome: Mauro’s sister Catia and his son Filippo work alongside the chef. It’s also worth mentioning that the restaurant is doing its bit for the local environment by banning the use of plastic and doing its utmost to persuade its fish suppliers not to use polystyrene to transport their fish. | 3 Stars | Air conditioning,Great view,Interesting wine list,Terrace | 0 | 43.7194609 | Senigallia, Italy | 13.2206503 | Uliassi | +3907165463 | €€€€ | https://guide.michelin.com/en/marche/senigallia/restaurant/uliassi | http://www.uliassi.com | 2024-05-14 15:02:09.508896289+08:00 |
101 | 101 | via Fava 18, Orta San Giulio, 28016, Italy | Creative, Mediterranean Cuisine | Just a stone’s throw from the enchanting village of Orta San Guilio with its picture-postcard views of the lake and San Giulio island, this three-Michelin-starred restaurant boasts a stunning location within a late-19C Moorish-style villa. Impressive both inside and out, this aristocratic residence was once the home of the Crespi family. Today, the villa’s leading light is Antonino Cannavacciuolo, who is now at the helm of a number of Michelin-starred restaurants, of which the Villa Crespi, the most famous and celebrated of them all, is the flagship. Although this chef originally from Vico Equense in Campania takes inspiration from all over Italy and further afield, it is the passion, colour and intense flavours of his native region that shine through in all his dishes. A truly extraordinary experience, with the lake and the villa’s beautiful garden as a backdrop. | 3 Stars | Air conditioning,Car park,Garden or park,Interesting wine list,Wheelchair access | 0 | 45.7964778 | Orta San Giulio, Italy | 8.4159486 | Villa Crespi | +390322911902 | €€€€ | https://guide.michelin.com/en/piemonte/orta-san-giulio/restaurant/villa-crespi | http://www.villacrespi.it | 2024-05-14 15:02:09.55204099+08:00 |
102 | 102 | contrada Santa Liberata, località Casadonna, Castel di Sangro, 67031, Italy | Modern Cuisine, Creative | Housed in a 16C monastery amid gardens and vineyards in the foothills surrounding Castel di Sangro, this restaurant boasts a simple, minimalist style which is echoed in its cuisine, created by one of the most easily identified and recognisable chefs in Italy. For years, Niko Romito has been renowned for his minimalist-style dishes which are prepared from just a few ingredients, featuring sauces with an Italian rather than classically French flavour, and this remarkable chef continues to research and evolve. He focuses on ingredients and recipes from his native Abruzzo, paying particular attention to vegetables and creating dishes that are striking for their intense flavours. As ever, his dishes are apparently simple yet often the result of complex preparation that leaves his guests full of spellbound admiration. | 3 Stars | Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Restaurant offering vegetarian menus | 0 | 41.7800349 | Castel di Sangro, Italy | 14.094554 | Reale | +39086469382 | €€€€ | https://guide.michelin.com/en/abruzzo/castel-di-sangro/restaurant/reale | http://www.nikoromito.com/reale | 2024-05-14 15:02:09.57789629+08:00 |
103 | 103 | via Liguria 1, località Sarmeola, Rubano, 35030, Italy | Creative, Contemporary | Situated away from the main road and the main shopping centre, the fabulous Le Calandre is run by the Alajmo family. The soft lighting (even during the day) perfectly complements the decor in the minimalist-style dining room designed by brothers Massimiliano and Raffaele (as is most of the tableware used in the restaurant). The cuisine is presented on three tasting menus (Classico, Max and Raf), with the option of reducing the number of courses and choosing dishes from different menus, almost à la carte style. With its combination of familiar flavours and imaginative twists, Max’s cuisine celebrates the restaurant’s signature dishes such as the “passi d’oro” 2.0 risotto and the famous cuttlefish cappuccino in black ink, as well as creative dishes inspired by the passing seasons. The restaurant also has its own delicatessen for anyone keen to purchase a gourmet souvenir. | 3 Stars | Air conditioning,Car park,Interesting wine list | 0 | 45.4215425 | Rubano, Italy | 11.8096633 | Le Calandre | +39049630303 | €€€€ | https://guide.michelin.com/en/veneto/rubano/restaurant/le-calandre | http://alajmo.it | 2024-05-14 15:02:09.610562991+08:00 |
104 | 104 | via Tortona 56, Milan, 20144, Italy | Creative | Enrico Bartolini, who has been awarded more Michelin stars for his restaurants around Italy than any other chef, continues to impress and surprise his guests. Having achieved three stars for this restaurant (his flagship address in Milan), Bartolini has no intention of resting on his laurels. Instead, he continues to create new, skilfully prepared dishes full of intense flavours which take guests on a sophisticated culinary adventure. Situated on the third floor of Milan’s Museo delle Culture (Mudec), the restaurant has an elegant and contemporary lounge-style vibe. | 3 Stars | Air conditioning,Car park,Interesting wine list,Wheelchair access | 0 | 45.4516 | Milan, Italy | 9.161865 | Enrico Bartolini al Mudec | +390284293701 | €€€€ | https://guide.michelin.com/en/lombardia/milano/restaurant/enrico-bartolini-al-mudec | http://www.enricobartolini.net | 2024-05-14 15:02:09.640209991+08:00 |
105 | 105 | via Cadlolo 101, Rome, 00136, Italy | Mediterranean Cuisine, Contemporary | Closed for refurbishment works until April 2024. Rome’s most famous roof garden, as well as the most international restaurant in Italy. From the terrace at La Pergola, Rome appears eternal and imperturbable, as it is so often described. The ambience here is hushed and elegant, with carpets and armchairs, silverware and fresh flowers, paintings and refined furniture all providing a magnificent setting for the superb views. Heinz Beck’s cuisine is classic and timeless, featuring much-loved favourites such as “fagottelle” filled with carbonara alongside more seasonal dishes such as broad bean and pea buttons with asparagus and nduja-flavoured baby squid, and turbot served with asparagus, seasonal mushrooms and wild garlic sauce. The cheese trolley and the desserts, including the delicious chocolate soufflé, are not to be missed. Choose between two separate wine lists: one dedicated to Italian labels, the other to wines from around the world, both featuring some excellent rare vintages (including classic labels from Tuscany and Bordeaux, some of which date from the beginning of the last century), as well as lesser-known labels selected by talented sommelier Marco Reitano. | 3 Stars | Air conditioning,Car park,Great view,Interesting wine list,Terrace,Wheelchair access | 0 | 41.9187946 | Rome, Italy | 12.4461151 | La Pergola | +390635092152 | €€€€ | https://guide.michelin.com/en/lazio/roma/restaurant/la-pergola69016 | https://romecavalieri.com/it/la-pergola-it/ | 2024-05-14 15:02:09.671046592+08:00 |
108 | 108 | via Vespucci 13/n, Marina del Cantone, 80061, Italy | Mediterranean Cuisine, Contemporary | This restaurant’s 40-year history began with present owner-chef Fabrizio Mellino’s grandfather, who ran a small business selling eggs from his own hens. From this, he decided to branch out and open a pizzeria “four steps from the sea” (hence the name Quattro Passi), which over the years his son Antonio and now his grandson Fabrizio have transformed into a temple to Mediterranean cuisine. Flavours, strong technique and quality ingredients combine to create an exciting feast for the tastebuds which finishes with a selection of small chocolate eggs with unusual flavours such as roquefort, rocket, chilli pepper and lemon. A host of different influences (the sea, the Sannio region, France, Japan) and ingredients (San Marzano tomatoes, Amalfi lemons) come together in Fabrizio’s cuisine, resulting in dishes that are simple, delicious and full of flavour. It’s not an easy journey to Marina del Cantone, but once here you’ll be warmly welcomed by Raffaele and his team, after which you can sit back and enjoy a truly memorable dining experience. | 3 Stars | Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Terrace | 0 | 40.5857091 | Marina del Cantone, Italy | 14.3537561 | Quattro Passi | +390818081271 | €€€€ | https://guide.michelin.com/en/campania/marina-del-cantone/restaurant/quattro-passi | https://www.ristorantequattropassi.it/it/quattro-passi/ | 2024-05-14 15:02:09.749488493+08:00 |
111 | 111 | via Cantalupa 17, Brusaporto, 24060, Italy | Italian Contemporary | Although there’s an à la carte at this welcoming, family-run restaurant, the four tasting menus served here are the highlight: “Gli esordi di papà Vittorio” (traditionally inspired meat dishes); “Dalla nostra campagna” (vegetables grown in the restaurant’s own kitchen garden and at Planet Farm); “Carta Bianca” (16 courses showcasing the chef’s creative skills to the full); and “Nella tradizione di Vittorio" (8 fish and seafood courses prepared with fresh produce from the market, including the famous “pacchero” or mantis shrimp). All the dishes are prepared using carefully chosen, top-quality ingredients and are striking for their beautiful presentation and rich, intense and traditional flavours. At Vittorio, guests are carefully looked after from start to finish, with the extraordinary cheese and dessert trolleys providing a fitting finale. | 3 Stars | Air conditioning,Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access | 0 | 45.6756778 | Brusaporto, Italy | 9.7692511 | Da Vittorio | +39035681024 | €€€€ | https://guide.michelin.com/en/lombardia/brusaporto/restaurant/da-vittorio | http://www.davittorio.com | 2024-05-14 15:02:09.838084494+08:00 |
113 | 113 | 10 Columbus Circle, New York, 10019, USA | Contemporary, French | An experience at Thomas Keller’s Per Se is one to be savored, recounted and remembered. Despite stellar views and a clever design allowing each table a view, your attention won’t stray from the plate. Such is the appeal of the place.There are two menus, one of which is vegetarian and may highlight a playful twist on borscht, with red beet agnolotti and crème fraîche. Both menus end in a grand dessert finale, like seasonal confections as well as such classics as a cappuccino semifreddo served with brioche donuts. They do offer supplements using lavish ingredients, but unless you’re richer than Croesus, you needn’t consider them. Just put yourself in the chef's hands and relish a meal that is balanced, varied and as seasonal as it gets. | 3 Stars | Air conditioning,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access | 0 | 40.7680545 | New York, USA | -73.9825882 | Per Se | +12128239335 | $$$$ | https://guide.michelin.com/en/new-york-state/new-york/restaurant/per-se | https://www.thomaskeller.com/perseny | 2024-05-14 15:02:09.897109795+08:00 |
114 | 114 | 155 W. 51st St., New York, 10019, USA | Seafood | Maguy Le Coze and Eric Ripert’s icon has been entertaining the city’s movers and shakers for close to 30 years and its popularity remains undimmed. Seafood restaurants have no hiding place when it comes to cooking fish or crustaceans and this kitchen always hits its marks—whether that’s lusciously sweet, seared langoustine in a truffled broth or golden-brown fluke with a bouillabaisse enriched with sea urchin. While seafood remains Ripert's passion, his vegetarian tasting menu makes waves with dishes like the Himalayan morel, spring pea and fava bean casserole or the warm artichoke panaché with vegetable risotto and Périgord black truffle vinaigrette. Finish with purple sweet potato baba au whisky cloaked with caramelized pecan whipped cream. | 3 Stars | Air conditioning,Interesting wine list,Wheelchair access | 0 | 40.76177 | New York, USA | -73.98223 | Le Bernardin | +12125541515 | $$$$ | https://guide.michelin.com/en/new-york-state/new-york/restaurant/le-bernardin | https://www.le-bernardin.com/ | 2024-05-14 15:02:09.927970895+08:00 |
115 | 115 | 11 Madison Ave., New York, 10010, USA | Vegan, Innovative | Chef Daniel Humm presides over this temple of modern elegance with a zealous dedication to masterful precision. Nothing is out of place and everything is custom made, from the staff’s suits to the handblown water vases.The plant-based menu is a bold vision of luxury dining and elevates the concept to unparalleled heights. The freshly baked, delicately crisped vegan roll presented with faux butter is a magical creation. A quenelle of tonburi, mimicking caviar, plated with horseradish cream and accompanied by a radish tostada with a swipe of pumpkin seed butter is simply stunning. Toothsome braised seitan, wrapped in spinach and dressed with morels, is amplified with luscious sauce work.Desserts, perhaps a frozen cherry blossom and rose confection dressed with strawberries, are equally accomplished. | 3 Stars | Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access | 0 | 40.7415543 | New York, USA | -73.9872414 | Eleven Madison Park | +12128890905 | $$$$ | https://guide.michelin.com/en/new-york-state/new-york/restaurant/eleven-madison-park | https://www.elevenmadisonpark.com/ | 2024-05-14 15:02:09.959498795+08:00 |
116 | 116 | 10 Columbus Circle, New York, 10019, USA | Japanese, Sushi | There is nothing like an omakase in the care of Chef Masa Takayama. The commotion of Columbus Circle gives way to the calm, collected ceremony of a room anchored by a strikingly smooth hinoki counter. Everything is in place, as chefs and servers work with a kind of harmony that recalls ballet. Every decision, every move, is in the service of his distinctive style, which many have copied but none have mastered. Fragrant white and black truffles, pearly beads of Osetra caviar, and vibrant garnishes make for brilliant touches that straddle the line between luxury and excess. Few have both the imagination and the know-how to make foie gras nigiri, and few serve abalone so meltingly tender. It is a captivating experience that is singularly memorable. | 3 Stars | Air conditioning,Counter dining,Interesting wine list,Notable sake list,Wheelchair access | 0 | 40.76819 | New York, USA | -73.98234 | Masa | +12128239800 | $$$$ | https://guide.michelin.com/en/new-york-state/new-york/restaurant/masa | https://www.masanyc.com/ | 2024-05-14 15:02:09.996839596+08:00 |
117 | 117 | 177 N. Ada St., Chicago, 60607, USA | Contemporary, Creative | The very chic Smyth with its lounge styling and open kitchen is helmed by Chefs John Shields and Karen Urie-Shields. Their cooking is bold and often pushes boundaries, all the while impressing. Sheer creativity is applied to seasonal produce, some of which comes from their garden. A quail egg, gently smoked and topped with caviar, is given a twist with barley caramel. Resting inside its shell, plump Maine uni, amplified with a divine peach gel and wasabi cream, is both stunning and memorable. The chef's creativity is on full display in an utterly unique Dungeness crab dish, while wagyu sided by a truffle-flavored doughnut with marrow glaze is yet another hit. Savory sweets, like new potato ice cream, a corn macaron with peppery nasturtium, or the dark chocolate tartlet studded with kombu, raise the bar. | 3 Stars | Air conditioning,Interesting wine list,Valet parking,Wheelchair access | 0 | 41.8850485 | Chicago, USA | -87.6606324 | Smyth | +17739133773 | $$$$ | https://guide.michelin.com/en/illinois/chicago/restaurant/smyth | https://www.smythandtheloyalist.com/ | 2024-05-14 15:02:10.025211196+08:00 |
118 | 118 | 1723 N. Halsted St., Chicago, 60614, USA | Creative, Modern Cuisine | Chef Grant Achatz continues to burst with novel ideas at this ingenious, substantive, and festive temple. Dining here is part theater and pure pleasure; and meals are an olfactory experience by dint of scented vapors, tricks, and tableside fun.Executive Chef Douglas Alley is firmly in play, turning out whimsical items that are at times experimental. For starters, a custom resin dish bearing cured Arctic char, crowned by crisped skin glazed with maple syrup. The dish is then flipped to reveal roe suspended in smoke gel. The flavors of Thailand follow in salt-baked kohlrabi shaved tableside. The meal meets its dramatic end with a "Paint" dessert—think of a Pollock-esque creation with blueberries and a liquid N2-frozen block of chocolate mousse smashed to bits. | 3 Stars | Air conditioning,Interesting wine list,Terrace,Valet parking,Wheelchair access | 0 | 41.9132737 | Chicago, USA | -87.648174 | Alinea | +13128670110 | $$$$ | https://guide.michelin.com/en/illinois/chicago/restaurant/alinea | https://www.alinearestaurant.com/ | 2024-05-14 15:02:10.050843797+08:00 |
119 | 119 | L406B, 4F, CP Center, 20 Jinhe East Road, Chaoyang, Beijing, China Mainland | Chao Zhou | Upon arrival at this upmarket restaurant, diners step into a hallway lined with steeply priced dried fish maws. With years of experience in Hong Kong and Shanghai, Chef Cheung has revamped the menu with his new takes on Chaozhou classics – dishes such as braised eel wrapped in lotus leaf with dried tangerine peel and plum sauce show precision and finesse. Besides the vast wine list, the tea menu also brims with options that will tickle your fancy. | 3 Stars | Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access | 0 | 39.910992 | Beijing, China Mainland | 116.461892 | Chao Shang Chao (Chaoyang) | +861085962666 | ¥¥¥¥ | https://guide.michelin.com/en/beijing-municipality/beijing/restaurant/chao-shang-chao | 2024-05-14 15:02:10.078232597+08:00 | |
120 | 120 | 1F, East Tower, Genesis Beijing, 8 Xinyuan South Road, Chaoyang, Beijing, China Mainland | Taizhou | This flagship of the chain has an elegant but relaxed dining space done out in modern Chinese style. The menu is essentially the same as at other branches, focusing on Taizhou cooking and fish from the East China Sea. But the 28-day-old baby Peking duck, which you have to pre-order, is available exclusively at this location. Try also the duck stew with fish maw and taro – the taro is so starchy and tender that it melts in your mouth. | 3 Stars | Air conditioning,Car park,Counter dining,Interesting wine list | 0 | 39.94638 | Beijing, China Mainland | 116.450148 | Xin Rong Ji (Xinyuan South Road) | +861065015501 | ¥¥¥¥ | https://guide.michelin.com/en/beijing-municipality/beijing/restaurant/xin-rong-ji-xinyuan-south-road | 2024-05-14 15:02:10.105313497+08:00 | |
123 | 123 | Rue d'Yverdon 1, Crissier, 1023, Switzerland | Classic French | Just a short distance from Lausanne, this restaurant, referred to simply as "Crissier" by its regular patrons, has a long and illustrious history. Since Frédy Girardet was first awarded three MICHELIN stars in 1975, the Restaurant de l'Hôtel de Ville has showcased the talents of a series of great chefs, including Philippe Rochat, Benoît Violier… and now Franck Giovannini, who was second-in-command here for many years. At the head of a sizable kitchen team, he crafts high-quality dishes, always taking care to pay homage to culinary tradition, in keeping with his predecessors. Beautifully balanced and skilfully executed dishes to be savoured in elegant dining rooms (one of which is reserved for smokers). Expert wine recommendations. | 3 Stars | Air conditioning,Car park,Interesting wine list,Wheelchair access | 0 | 46.553994 | Crissier, Switzerland | 6.5766897 | Restaurant de l'Hôtel de Ville | +41216340505 | €€€€ | https://guide.michelin.com/en/vaud/crissier/restaurant/restaurant-de-l-hotel-de-ville | https://www.restaurantcrissier.com/ | 2024-05-14 15:02:10.190029499+08:00 |
124 | 124 | Blumenrain 8, Basel, 4001, Switzerland | Classic French | In a stylish high-ceilinged room, diners sit at tables set with top-drawer tableware to enjoy classic cuisine that impresses with its sense of finesse and perfect craftsmanship. The well-defined flavours and fantastic contrasts also incorporate the odd Asian influence. Top-quality produce is of course the order of the day. The well-organised and professional service team also provides expert wine recommendations. | 3 Stars | Great view,Interesting wine list,Wheelchair access | 0 | 47.5604261 | Basel, Switzerland | 7.5875706 | Cheval Blanc by Peter Knogl | +41612605007 | €€€€ | https://guide.michelin.com/en/basel-stadt/basel/restaurant/cheval-blanc-by-peter-knogl | https://www.chevalblancbasel.com/en | 2024-05-14 15:02:10.206016799+08:00 |
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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`));