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 phone_number
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Suggested facets: distinction, green_star, updated_on (date)
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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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 | |
329 | 329 | Leopoldstraat 24, Antwerpen, 2000, Belgium | Creative | A meal by Gert De Mangeleer and sommelier Joachim Bouden is in a class of its own. First the swish Botanic Sanctuary Hotel, which immerses you in a world unlike any other. Concrete and muted shades of grey set the scene in the intimate restaurant which boasts a breathtaking architectural backdrop. In a bid to maintain the element of surprise, the establishment asks guests not to post photos on social media, so we won’t dwell on the amazing chef’s table where diners are invited to admire the chef at work first hand either. Suffice it to say that chef De Mangeleer’s love affair with Asia grows more pronounced over time. Knife-edged precision and boundless creativity remain the hallmark of this chef, who painstakingly pairs daring combinations of ingredients. For example, he may flank langoustine with passion fruit, vanilla oil, cocoa and an exquisite shellfish jus. The chef’s talent shines through in his flair for culinary sophistication and unorthodox ideas that enhance the taste and flavour of each ingredient, as he reinvents textbook techniques and jazzes up pedigree recipes with his inimitable stamp. A truly unforgettable experience, whose memory will linger long in our minds. | 2 Stars | Air conditioning,Interesting wine list,Valet parking,Wheelchair access | 0 | 51.2145635 | Antwerpen, Belgium | 4.4054987 | Hertog Jan at Botanic | €€€€ | https://guide.michelin.com/en/antwerpen/be-antwerpen/restaurant/hertog-jan-at-botanic | https://hertog-jan.com/ | 2024-05-14 15:02:16.24614436+08:00 | |
510 | 510 | 17 W. 20th St., New York, 10011, USA | Japanese, Contemporary | A serene atmosphere awaits in-the-know diners at this secluded counter, closed off from the cocktail bar in front to foster a mood of intimacy. The service, like the ambience, is warm but unobtrusive, allowing focus to fall on the singular kaiseki menu on offer. Under the assured hand of namesake Chef Hiroki Odo, the cuisine skillfully blends tradition and creative personal touches for a meal that is anything but stuffy. Flavors are both vibrant and precise, with a depth and purity that attests to superbly sourced ingredients and careful preparation. From a savory broth with impeccably cooked tilefish, lifted with locally grown yuzu, to springy house-made soba noodles with indulgently rich salmon roe, this is cooking that will linger in the memory. | 2 Stars | Air conditioning,Counter dining,Terrace | 0 | 40.7407048 | New York, USA | -73.9929904 | odo | $$$$ | https://guide.michelin.com/en/new-york-state/new-york/restaurant/odo | https://www.odo.nyc/ | 2024-05-14 15:02:21.319081515+08:00 | |
515 | 515 | 104 E. 30th St., New York, 10016, USA | Korean, Contemporary | Atomix is one of Manhattan's most desired dining rooms. Secreted away in a Murray Hill brownstone, the room unfolds into a chic bar and a subterranean dining counter sporting dark stone, soothing earth tones and views of the kitchen's inner works.Chef Junghyun Park and his wife Ellia head a team that continues to push the boundaries of modern Korean cooking. Dishes are delicate, yet satisfying and display extraordinary finesse. Mastery of technique and depth of flavor are seen in the likes of three-day salt-and-nuruk-cured kohlrabi, and rich Japanese butterfish dabbed with XO sauce and served in a froth of white kimchi sauce. The finale perfectly suits the meal, as in rice ice cream set atop Japanese castella and dressed with malted barley syrup and crushed honeycomb candy. | 2 Stars | Air conditioning,Counter dining,Interesting wine list | 0 | 40.7443058 | New York, USA | -73.9826751 | Atomix | $$$$ | https://guide.michelin.com/en/new-york-state/new-york/restaurant/atomix | https://www.atomixnyc.com/ | 2024-05-14 15:02:21.472902609+08:00 | |
525 | 525 | 1340 W. Fulton Street, Chicago, 60607, USA | Creative, Modern Cuisine | This stylish, gray-hued room, set off the beaten path in Fulton Market, has a peaceful and meditative mood. Fitted out with velvet-smooth leather seats and plush carpeting, there is an inviting sense of intimacy and diners are all the more ecstatic for it. The meal is first and foremost a visual thrill: inventive presentations that entice at every turn.A penchant for sweet and herbaceous notes winds through each elegant composition, like green apple and nasturtium with a frozen celery root cream that balances briny flavors with earthiness. You'll also find notes of whimsy, evidenced by sweet bay scallops, presented under a sugar shell. Speaking of, desserts show substance and subtlety, like a combination of stout, sweet potato, and chocolate. | 2 Stars | Air conditioning,Interesting wine list,Wheelchair access | 0 | 41.8868389 | Chicago, USA | -87.6604258 | Ever | $$$$ | https://guide.michelin.com/en/illinois/chicago/restaurant/ever | https://www.ever-restaurant.com/ | 2024-05-14 15:02:21.788944412+08:00 | |
560 | 560 | 6, Lane 109, Section 1, Anhe Road, Da'an District, Taipei, 106, Taiwan | Asian Contemporary | logy, a sibling of the Florilège in Tokyo, is helmed by a Japanese chef hailing from Hokkaido. Using local produce and the freshest catch from his home prefecture, he melds Japanese and European techniques to create contemporary recipes, underscored by strong Asian influences. The omakase menu changes every two months, but a variation of the Japanese-Taiwanese fusion chawanmushi is a firm fixture. Plan far in advance and book online. | 2 Stars | Air conditioning,Counter dining,Interesting wine list | 0 | 25.0356024 | Taipei, Taiwan | 121.5532054 | logy | $$$ | https://guide.michelin.com/en/taipei-region/taipei/restaurant/logy | https://logy.tw/ | 2024-05-14 15:02:22.809656061+08:00 | |
563 | 563 | 1320 E. 7th St., Ste. 126, Los Angeles, 90021, USA | Japanese, Seafood | With only one seating per night, this is the kind of destination where a handful of lucky diners are privy to an exemplary culinary spectacle. Many of the courses begin with ingredients that are attractively arranged, then finished before your eyes, and presented by Chef Brandon Hayato Go with detailed explanations. To kick off the kaiseki, the chef serves a small bite, or sakizuke, like chilled, charred eggplant with ginger and dashi. From there, it's a seasonal celebration artistically arranged on vintage Japanese pottery and porcelain collected by the chef. Local corn and sea scallops is transformed into kakiage; bonito is lightly smoked over rice bran straw; and miso-glazed black cod is folded into a luscious rice pot to conclude the meal. | 2 Stars | Air conditioning,Car park,Counter dining,Notable sake list | 0 | 34.0338072 | Los Angeles, USA | -118.2418788 | Hayato | $$$$ | https://guide.michelin.com/en/california/us-los-angeles/restaurant/hayato | https://hayatorestaurant.com/ | 2024-05-14 15:02:22.864060465+08:00 | |
620 | 620 | Reijmerstokkerdorpsstraat 143, Reijmerstok, 6274 NK, Netherlands | Creative | Hans van Wolde has reinvented himself. For years the face of Beluga, he is making a fresh start at Brut172. He has set up shop in the heart of the quiet Limburg countryside, having transformed a farmstead into an architectural gem. Diners are led through the different spaces, from the aperitif lounge to the cosy salon to the kitchen itself. The upscale modern design is extraordinary. This is art rather than architecture! Hans van Wolde takes you into his world, where you momentarily lose track of time. Ingredients of exceptional quality and intensely flavoured sauces characterise the dishes. Diners cannot fail to be impressed by the way a fillet of pickled sea bass is taken to a whole new level by the addition of a langoustine broth, Spanish spring onion, leek oil and fried shrimp. This restaurant is a celebration of both culinary expertise and the local terroir. And rather than resting on his laurels, chef Van Wolde combines his talent with a sense of adventure, putting his own intensely aromatic and technically precise spin on a classic apple pie, for example, or adding a dash of Asian flair to scallops. Then there is the selection of wines from around the globe as well as a range of delicious juices for alcohol-free pairings… Brut172 makes for a first-class dining experience! | 2 Stars | Air conditioning,Car park,Counter dining,Interesting wine list | 0 | 50.7967588 | Reijmerstok, Netherlands | 5.836146 | Brut172 | €€€€ | https://guide.michelin.com/en/limburg/reijmerstok/restaurant/brut172 | https://www.brut172.com/ | 2024-05-14 15:02:24.56901412+08:00 | |
642 | 642 | 913-2 Kideracho, Nara, Nara, 630-8306, Japan | Chinese | Kazuyuki Miyamoto abides by the concept of a balanced diet leading to a healthy body, a fundamental of Chinese food culture. He has experience with Cantonese and Sichuan cuisine and also studied yakuzen with his wife, who is in charge of service. He selects quality Nara ingredients and grows Chinese and traditional Japanese vegetables himself. Various fermented seasonings and spices are used, including greens stir-fried with fermented tofu and mapo tofu made with native soybeans. | 1 Star | Air conditioning,Counter dining,Shoes must be removed | 1 | 34.6745317 | Nara, Japan | 135.8345922 | Chugokusai Naramachi Kuko | ¥¥¥ | https://guide.michelin.com/en/nara-region/nara/restaurant/chugokusai-naramachi-kuko | https://kuko-nara.jp/ | 2024-05-14 15:02:25.191506308+08:00 | |
660 | 660 | 1202 N. Franklin St., Tampa, 33602, USA | Contemporary | Chef Ebbe Vollmer's eponymous downtown dweller isn't your typical Tampa restaurant. Sleek and contemporary with a space dominated by a U-shaped marble bar, it's hyper-focused with just one tasting menu. Scandinavian elements make their way onto the dishes here, hinting at the chef's Swedish background, and the cooking is both clever and confident without superfluous fuss. Artful plating takes center stage in dishes like the beet roulade with a brown butter and black cherry sauce. Fermented white asparagus beurre monté and sautéed spinach make a beautiful base for tender turbot that comes alive with a quenelle of sturgeon caviar. Braised oxtail with seared foie gras and a brunoise of sunchoke is equally rich and tender. | 1 Star | Air conditioning,Wheelchair access | 0 | 27.9536143 | Tampa, USA | -82.4602915 | Ebbe | $$$$ | https://guide.michelin.com/en/florida/tampa/restaurant/ebbe | https://www.chefebbe.com/ | 2024-05-14 15:02:25.711799902+08:00 | |
661 | 661 | 7223 NW. 2nd Ave., Miami, 33150, USA | Japanese, Sushi | In a nod to the Little River neighborhood that it calls home, Ogawa translates to "small river." Chef/co-owner Masayuki Komatsu commands a presence with an omakase that stuns with a series of enticing cooked dishes and a procession of focused and skillful nigiri. From baby sea eels with a soy-cured quail egg and bigfin reef squid in a shiso-miso sauce to baby snow crab and Japanese-style herring roe, this appetizer of four bites is the first sign that this isn't your typical sushi counter. Then, lotus root, wild yam and langoustine tempura is sided by a thick sauce made from roasted langoustine shells. After the cooked dishes, nigiri comes next with bright and balanced kisu, creamy ebodai, squid topped with osetra caviar and anago dusted with sansho pepper exemplifying the chef's skill. | 1 Star | Air conditioning,Car park,Counter dining | 0 | 25.8414428 | Miami, USA | -80.2006503 | Ogawa | $$$$ | https://guide.michelin.com/en/florida/miami/restaurant/ogawa-1204468 | https://www.ogawamiami.com/ | 2024-05-14 15:02:25.740537256+08:00 | |
671 | 671 | 112 Alhambra Cir., Miami, 33134, USA | Japanese, Sushi | Chef Shingo Akikuni, ever gracious and welcoming, has returned, now back in action behind a spacious, 14-seat counter in Coral Gables. Most premium sushi omakases work with half as many seats, but there’s no cause for concern here: Chef Akikuni and his second-in-command handle the crowd without breaking a sweat and even switch sides midway through the meal. Once the room fills with the sharp smell of vinegar to mix into the sushi rice, it’s off to the races. Fish is sourced almost entirely from Japan, sliced in uniform fashion, and, dressed with little more than a swipe of nikiri. They keep a close eye on the seasons too, evidenced by a recent special of high-grade tuna from Aomori prefecture and an indulgent chawanmushi with matsutake. | 1 Star | Air conditioning,Counter dining | 0 | 25.7529994 | Miami, USA | -80.2567998 | Shingo | $$$$ | https://guide.michelin.com/en/florida/miami/restaurant/shingo | https://www.shingomiami.com/ | 2024-05-14 15:02:26.051780251+08:00 | |
681 | 681 | 9840 NE. 2nd Ave., Miami, 33138, USA | Contemporary | Chefs Evan Burgess and Osmel Gonzalez are at the helm of this original, dinner-only spot where a tightly edited à la carte menu puts the spotlight on Florida's seasons. The eclectic, inviting space may be small, but the cooking here is not to be underestimated: Just-caught seafood and beautifully grown produce from the Sunshine state take on lives of their own in the hands of this bold, creative team. Think shrimp from Cape Canaveral and soft, confit potatoes with chawanmushi or consider the dry-aged, grilled cobia served with a Moujean tea beurre blanc. It all comes to an end much too soon, and before long, you’re digging into a pumpkin flan that’s been churned into ice cream and topped with pepita granola and coffee espumita. | 1 Star | Air conditioning,Car park,Counter dining | 0 | 25.8656875 | Miami, USA | -80.1935941 | EntreNos | $$$$ | https://guide.michelin.com/en/florida/miami/restaurant/entrenos | https://www.entrenosmiami.com/ | 2024-05-14 15:02:26.358222336+08:00 | |
682 | 682 | 777 N. Orange Ave., Orlando, 32801, USA | Japanese, Sushi | At Natsu, there are just two seatings a night at this intimate omakase, where a ten-seat counter dominates a spartan-styled room. Meals begin with four dishes from the kitchen, including chawanmushi and truffle kampachi, served with crispy potato straws and a yuzu truffle vinaigrette for an unexpected flavor combination that is especially memorable. The sushi is impressive and doesn't gild the lily, as in skin-on barracuda with a dynamic char or soy-marinated salmon that finishes ever-so-sweetly. Supremely buttery toro needs no flourish and is melt-in-your-mouth tender. It all rounds out with a hand roll and ice cream. | 1 Star | Air conditioning,Car park,Counter dining | 0 | 28.5545626 | Orlando, USA | -81.3790486 | Natsu | $$$$ | https://guide.michelin.com/en/florida/orlando/restaurant/natsu | https://www.natsuomakase.com/ | 2024-05-14 15:02:26.387029991+08:00 | |
797 | 797 | 570 Botambokocho, Kamigyo-ku, Kyoto, 602-8475, Japan | Tempura, Japanese | As the second owner of Tenjaku, Ryo Nishioka never forgets the spirit of his grandfather, who always made customers smile with his cuisine. The menu begins with an appetiser plate that reflects the mood of the season and proceeds to soup, decoratively arranged sashimi, and finally to tempura. The simple, familiar flavour of the tempura tofu, deep-fried and dressed in dipping sauce, warms the soul. The eve-catching hinoki cypress counter, made from a single plank, transforms the interior into a place of quiet dignity. | 1 Star | Air conditioning,Car park,Counter dining | 0 | 35.031403 | Kyoto, Japan | 135.741907 | Tenjaku | ¥¥¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/tenjaku | 2024-05-14 15:02:29.571881141+08:00 | ||
868 | 868 | Gerichtstraße 54, Berlin, 13347, Germany | Creative, Modern Cuisine | Somewhat unprepossessing from the outside, inside this is a stylish and creative space. There are just eight seats at the long wooden counter, and these are in great demand – facing the large open kitchen, diners sitting here come into contact with the team of chefs as they compose a set menu made up of a whole series of delicious little dishes. The wonderful smell from the charcoal grill is also worth mentioning! Proprietors and head chefs Dylan Watson-Brawn and Spencer Christenson impress with a clear, refined and often subtle style that draws heavily on Japanese cuisine. This is food that makes the produce sing, so you can expect the unadulterated flavour of premium ingredients to come through. The wine pairings are also fun. Bear in mind that booking is via an online ticket-purchasing system. There are two sittings per night. | 1 Star | Air conditioning,Counter dining,Interesting wine list | 0 | 52.5446894 | Berlin, Germany | 13.3679611 | ernst | €€€€ | https://guide.michelin.com/en/berlin-region/berlin/restaurant/ernst | https://www.ernstberlin.de/ | 2024-05-14 15:02:31.580200442+08:00 | |
1165 | 1165 | 59 rue Letellier, Paris, 75015, France | Japanese | Unique in France, Chakaiseki Akiyoshi is the first restaurant devoted to the traditional Japanese tea ceremony. Cha-kaiseki actually refers to the meal that is served with this beverage, while Yuichiro Akiyoshi is the chef’s name. Tucked away behind a suitably low-profile wooden façade, the omakase might include amberjack with ponzu jelly, tempura with grey shrimp bouillon, seabream marinated in a mix of sake, mirin and soy sauce and grilled over charcoal, sushi of mackerel, grilled salmon rice, miso soup with artichoke. Recipes that allow the super-fresh ingredients to sing, prepared in front of the client, assisted by his kimono-clad spouse. Each dish is an exquisite blend of colour and flavour, of visual artistry and zen spirituality. An exclusive, timeless experience in an interior inspired by authentic Japanese teahouses (seats only 10). | 1 Star | Air conditioning,Wheelchair access | 0 | 48.8470169 | Paris, France | 2.2988278 | Chakaiseiki Akiyoshi | €€€€ | https://guide.michelin.com/en/ile-de-france/paris/restaurant/chakaiseiki-akiyoshi | https://chakaiseki-akiyoshi.fr | 2024-05-14 15:02:39.772191211+08:00 | |
1280 | 1280 | 13-15 rue André-Portes, Sète, 34200, France | Modern Cuisine | "Spread joy while enjoying yourself" is the credo of self-taught chef Jordan Yuste, a Top Chef 2020 contestant who already presides over an appealing and flavourful culinary world of his own. He delights diners with a surprise menu that is rife with good ideas and creative without going over the top. Quality organic and local Mediterranean ingredients are served with wonderfully intense sauces – such as the solera-aged pork jus that accompanies the rolled pork belly. Very good value for money at lunchtime; nice wine list. Online booking only. | 1 Star | Air conditioning,Interesting wine list,Wheelchair access | 0 | 43.4020742 | Sète, France | 3.6960785 | L'Arrivage | €€€€ | https://guide.michelin.com/en/occitanie/ste/restaurant/l-arrivage | https://www.restaurant-larrivage.com/ | 2024-05-14 15:02:41.690337323+08:00 | |
1425 | 1425 | 590 chemin du Nègre, Payrin-Augmontel, 81660, France | Creative | This enthusiastic couple of sommeliers, Thomas and Anne Cabrol, are the founders of a location in Toulouse previously crowned "Best Wine Bar in the World". Now they welcome you to their table d'hôte-style restaurant, where primacy is given to local produce and everything possible is done to limit their environmental impact. The dishes make the most of ingredients sourced from a natural environment situated between the dry Causse, with its truffles and aromatic plants, and the wet Montagne Noire with its wealth of ingredients from the undergrowth (berries, mushrooms, wild plants). Over the course of the meal, the chef elaborates on his creative and predominantly plant-based culinary universe by showing his suppliers, who produce or pick the food you are eating, on a screen. This multimedia aspect enriches the meal, as do the remarkable wine pairings. Online bookings only. | 1 Star | Air conditioning,Car park,Interesting wine list | 1 | 43.5272455 | Payrin-Augmontel, France | 2.347021 | Villa Pinewood | €€€€ | https://guide.michelin.com/en/occitanie/payrin-augmontel/restaurant/villa-pinewood | http://www.villapinewood.com | 2024-05-14 15:02:43.53222059+08:00 | |
1639 | 1639 | 4 rue Beethoven, Paris, 75016, France | Modern Cuisine | Most good food buffs agree that Japanese chefs can be relied on to produce truly outstanding French cuisine. At Ōrtensia, the Gallic menu is sprinkled with just the right dose of Japanese accents (daikon radish and yuzu emulsion with spider crab, or a hen-of-the-woods mushroom tempura with john dory). Just like the flower after which it is named (hydrangea in English), the cuisine changes colour with the seasons and weather. A contemporary, minimalist vibe depicts the interior, in which light neutral shades and wood dominate, while mirrors on the walls create a feeling of space. Online bookings only. | 1 Star | Air conditioning | 0 | 48.8584133 | Paris, France | 2.2875568 | Ōrtensia | €€€€ | https://guide.michelin.com/en/ile-de-france/paris/restaurant/ortensia-1202241 | http://www.restaurantortensia.com | 2024-05-14 15:02:46.260895221+08:00 | |
1642 | 1642 | 1 rue Schimper, Strasbourg, 67000, France | Creative | So young and already so talented! This couple have a background in literature and ecology, and their CVs feature Michelin-starred restaurants in Alsace. They cook as much with their heads as with their hearts and the Scandi-inspired decor hints at their philosophy: creativity, extractions, fermentations, plants to the fore, a concern for animal welfare, a natural wine list and haikus instead of the titles of dishes... Technique is solid too, with precise cooking times, deeply-flavoured sauces and jus, and bold combinations that work well. Online bookings only. | 1 Star | Air conditioning | 1 | 48.5873652 | Strasbourg, France | 7.7685673 | de:ja | €€€€ | https://guide.michelin.com/en/grand-est/strasbourg/restaurant/de-ja | http://www.deja-restaurant.com | 2024-05-14 15:02:46.292297941+08:00 | |
1904 | 1904 | 4F, Jwadongsunhwan-ro 432, Haeunedae-gu, Busan, South Korea | Italian | Located on Dalmaji Hill, Fiotto is a cozy little bistro run by a couple that serves meals based around pasta dishes. At first, the eatery’s decision to offer a pasta-only course may seem a little odd. But once you experience it, you’ll find the myriad flavors of the varied pasta dishes incredibly enjoyable. To create Fiotto’s distinct natural flavors, the chef couple almost always rely on ingredients that are house made or directly sourced, including several fresh pastas and fresh hams; veggies from their family farm co-owned with their parents; and vinegar and syrup made from kombucha. Thanks to these sustainable elements, Fiotto’s pasta-only course is easy on the stomach. Only one group of diners is served per hour to ensure smooth operation, so reservations are a must. | 1 Star | Counter dining | 1 | 35.16177 | Busan, South Korea | 129.17362 | Fiotto | ₩₩ | https://guide.michelin.com/en/busan-region/busan_1025838/restaurant/fiotto | 2024-05-14 15:02:49.71143413+08:00 | ||
1905 | 1905 | St Mellion, PL12 6RL, United Kingdom | Modern Cuisine | Chef-owner Dan Cox realised that to cook the best, he needed to first grow the best, so he spent five years establishing the 120 acre farm on which this beautifully restored barn is set. This is the epitome of ‘field to fork’, with the farm – which is run on regenerative principles – delivering much of the produce, and the rest sourced from similarly minded local suppliers. The cooking is assured and original, with dishes delivering wonderfully pure flavours. | 1 Star | Car park,Terrace,Wheelchair access | 1 | 50.47174 | St Mellion, United Kingdom | -4.26726 | Crocadon | £££ | https://guide.michelin.com/en/cornwall/st-mellion/restaurant/crocadon | https://www.crocadon.farm/ | 2024-05-14 15:02:49.723251038+08:00 | |
1928 | 1928 | Newton in Cartmel, LA11 6JH, United Kingdom | Modern British, Regional Cuisine | This 17C village inn has been sympathetically restored by Cumbrian born-and-bred couple Kevin and Nicola Tickle – and the locals are loving them for it. Kevin’s inspiration for the tasting menu comes from the seasons, the surroundings, his imagination and his local foraging knowledge. They may be described in a playful way on the menu, but the dishes reveal real depth and originality. On certain days all tables are served at the same time, so be prepared to arrive promptly. | 1 Star | 0 | 54.2386388 | Newton in Cartmel, United Kingdom | -2.9190308 | heft | ££££ | https://guide.michelin.com/en/cumbria/newton-in-cartmel/restaurant/heft | https://hefthighnewton.co.uk/ | 2024-05-14 15:02:49.951257584+08:00 | ||
1963 | 1963 | Main Street, Hovingham, YO62 4LF, United Kingdom | Modern Cuisine | In a pretty little village on the edge of the North York Moors lies this former pub with stripped-back décor – expect flagstone floors, whitewashed beams and exposed stone walls. The tasting menu features prime produce enhanced by a range of techniques, both traditional and modern, as with the subtle, well-judged use of pickling and preserving. A top wine list and non-alcoholic pairings ensure the food isn’t the only highlight, while cosy, simply decorated bedrooms complete the picture. | 1 Star | Car park,Interesting wine list | 0 | 54.1723889 | Hovingham, United Kingdom | -0.9790181 | mýse | ££££ | https://guide.michelin.com/en/north-yorkshire/hovingham/restaurant/myse | https://www.restaurantmyse.co.uk/ | 2024-05-14 15:02:50.363799148+08:00 | |
1998 | 1998 | 36 Albemarle Street, Mayfair, London, W1S 4JE, United Kingdom | Japanese, Sushi | After a decade running Jin restaurant in Paris, Chef Takuya Watanabe moved to London and in 2022 opened this 16-seater sushi restaurant. The striking counter is fashioned from fine English oak and his omakase menu features the finest ingredients, mostly from European waters. There’s a purity and elegance to every mouthful and that includes tastes that offer the occasional nod to his French sojourn. There’s one sitting at lunch and two at dinner – and as all guests are served together, be sure to arrive on time. | 1 Star | Air conditioning,Counter dining,Notable sake list | 0 | 51.5089202 | London, United Kingdom | -0.1419157 | Taku | ££££ | https://guide.michelin.com/en/greater-london/london/restaurant/taku-1205623 | https://www.takumayfair.com/ | 2024-05-14 15:02:50.7580609+08:00 | |
2020 | 2020 | 68 Marygate, York, YO30 7BH, United Kingdom | Modern Cuisine | Set in a quiet area of the city, this attractive Arts and Crafts building is little sister to the Black Swan in Oldstead and shares its ethos of seasonality and sustainability. Tasting menus evolve naturally according to the availability of produce – which originates from their kitchen garden, small regional suppliers and chef-owner Tommy Banks’ parents’ farm. Creative, modern dishes are carefully prepared and deceptively simple to look at, yet offer great refinement and depth of flavour. There’s plenty of choice on the well-chosen wine list, with everything available by the glass. | 1 Star | Restaurant offering vegetarian menus | 0 | 53.9618067 | York, United Kingdom | -1.0904831 | Roots | ££££ | https://guide.michelin.com/en/york-region/york/restaurant/roots1090849 | https://www.rootsyork.com/ | 2024-05-14 15:02:51.076011404+08:00 | |
2025 | 2025 | 3 Great Titchfield Street, Regent’s Park and Marylebone, London, W1W 8AX, United Kingdom | African | Having attracted a fanbase with her various pop-ups and presence in Brixton Market, Adejoké Bakare’s West African restaurant found a permanent home in this warm, bright spot which comes with a real neighbourhood feel. Delicious, satisfying and full-flavoured dishes showcase cleverly judged spicing, with sauces proving a particular highlight – whether thick scotch bonnet with ekuru, or caramelised onion and lemon with guinea fowl yassa. It's all accompanied by friendly service and a fun atmosphere. | 1 Star | Air conditioning | 0 | 51.5167307 | London, United Kingdom | -0.1399754 | Chishuru | £££ | https://guide.michelin.com/en/greater-london/london/restaurant/chishuru | http://www.chishuru.com | 2024-05-14 15:02:51.147390949+08:00 | |
2033 | 2033 | 4 Redchurch Street, Shoreditch, London, E1 6JL, United Kingdom | Traditional British | The cooking techniques of the Basque country are the inspiration behind this restaurant on the first floor of a pub. Cooking over fire is the focal point, with the smell of smoke the perfect way to get your taste buds excited as you arrive. 'Brat' is the Old English word for turbot and this is the house speciality; designed for sharing, it’s grilled whole in a handmade basket over lumpwood charcoal. Plenty of other fish are on offer too, along with some robustly flavoured starters. Service comes from an on the ball team. | 1 Star | Air conditioning | 0 | 51.5242457 | London, United Kingdom | -0.0769561 | Brat | £££ | https://guide.michelin.com/en/greater-london/london/restaurant/brat | https://bratrestaurant.co.uk/ | 2024-05-14 15:02:51.243426111+08:00 | |
2050 | 2050 | 16-18 Beak Street, Soho, London, W1F 9RD, United Kingdom | Spanish | It’s all about delicious natural flavours at this fun Soho spot, which comes courtesy of the people behind Brat. It’s a large operation split over two levels; the basement booths can offer intimacy but the ground floor has the buzz around the open kitchen. The lengthy menu includes dishes that are ideal for sharing and vary in size, from snacks like sweet raw red prawns with house-made stracciatella to whole lobster caldereta for up to five people. Open flames and a wood-fired oven add wonderfully smoky flavours and you’ll leave still licking your lips. | 1 Star | Air conditioning,Counter dining,Interesting wine list | 0 | 51.5120143 | London, United Kingdom | -0.1382586 | Mountain | £££ | https://guide.michelin.com/en/greater-london/london/restaurant/mountain | http://mountainbeakstreet.com | 2024-05-14 15:02:51.435960734+08:00 | |
2056 | 2056 | 20 Sidworth Street, London Fields, London, E8 3SD, United Kingdom | Modern British | A beautiful horseshoe-shaped counter allows guests to see ‘behind’ the scenes at this neighbourhood restaurant with an ersatz-industrial look. Every seat has a view of the talented chefs, who also serve dishes themselves and describe their make-up with palpable pride. The surprise seasonal menu has a seafood focus, but meat dishes, like guinea fowl with pumpkin, are prepared with equal aplomb. The 10 or so courses are all delicate, balanced and skilful little creations that provide great depth of flavour and make for a memorable dining experience. | 1 Star | Air conditioning,Counter dining,Wheelchair access | 0 | 51.5391571 | London, United Kingdom | -0.0575469 | Behind | ££££ | https://guide.michelin.com/en/greater-london/london/restaurant/behind | https://www.behindrestaurant.co.uk/ | 2024-05-14 15:02:51.50723438+08:00 | |
2157 | 2157 | 1F, DDD HOTEL, 2-2-1 Nihombashibakurocho, Chuo-ku, Tokyo, 103-0002, Japan | Contemporary | One of the meanings of ‘nôl’ is a contraction of ‘new normal’. Tatsuya Noda’s dream is to care for people and the environment while pursuing a new standard for the future. Perhaps that is why he refers to the dining room as a ‘kitchen space’. Taking cues from his childhood, such as his grandmother’s pickles and his mother’s roasted rice, he interweaves the food cultures of France and Japan. Meals conclude with vegetable soup to settle the stomach—a fun novelty that won’t be forgotten. | 1 Star | Air conditioning,Counter dining,Interesting wine list,Notable sake list | 1 | 35.695272 | Tokyo, Japan | 139.78362 | nôl | ¥¥¥ | https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/nol | https://nol.jp/ | 2024-05-14 15:02:52.708944442+08:00 | |
2222 | 2222 | 2F, 4-2-7 Shirokanedai, Minato-ku, Tokyo, 108-0071, Japan | Chinese | Chef Hiroyuki Shinohara serves up traditional Chinese cuisine with a modern interpretation. Caviar and Comté cheese are added to the spring roll for a salty tang. While dried awabi (abalone) is normally served in top-grade Chinese soup stock and seasonings, here water alone is used to draw out the umami. He treasures both tradition and evolution. Using top-quality Japanese ingredients, he spins unique interpretations of Chinese culture and regional cooking, creating a new Chinese cuisine. | 1 Star | Air conditioning,Counter dining | 0 | 35.639301 | Tokyo, Japan | 139.728182 | ShinoiS | ¥¥¥¥ | https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/shinois | https://shinois.com/ | 2024-05-14 15:02:53.551393767+08:00 | |
2388 | 2388 | San Juan Auzoa 45, Axpe, 48291, Spain | Contemporary | Occasionally, simplicity is the greatest of treasures! Here, the experiment of combining the time-honoured techniques of Japanese cuisine with the barbecue techniques of a typical Basque “asador” has really paid off. Japanese chef Tetsuro Maeda, who has renovated a century-old house in a small village so quiet it’s almost possible to hear the silence around you, has taken simplicity as his leitmotiv, basing his cooking around exceptional ingredients (many from his own vegetable garden) to create dishes that reveal new and surprising nuances. Recipes that appear on the single surprise menu (anchovies stuffed with daikon sprouts, Txuleta Parda Alpina madurada, bay laurel ice-cream etc) are based around the best possible seasonal ingredients and are constantly evolving. The experience begins with appetisers in the kitchen, where guests can admire the open grill, and reaches its climax in the attractive, rustic-cum-minimalist dining room with just six tables. You’ll need to pay in advance and they expect you to be punctual! | 1 Star | Air conditioning,Car park,Wheelchair access | 0 | 43.1145985 | Axpe, Spain | -2.6024292 | Txispa | €€€€ | https://guide.michelin.com/en/pais-vasco/axpe/restaurant/txispa | https://txispa.com/ | 2024-05-14 15:02:55.331157688+08:00 | |
2879 | 2879 | 1440 8th St. NW, Washington, 20001, USA | Vegetarian, Contemporary | It is highly rare for a tasting menu to leave one feeling—well—energized, but so goes the imaginative cooking at this vegetable-focused gem. Who knew that turnip juice makes for good bread or that oysters can turn into a creamy and yet entirely creamless sauce? Chef Rob Rubba did, and his creations are delicious insights into what is possible with vegetables.Thin strands of fried celery root weaved around smoked tofu and garnished with onion powder is delicate and replete with umami. Roasted lion’s mane mushroom with spring onion mole and black-eyed peas is a combination you didn’t know you were craving. Local farms are the very essence of this sustainable restaurant; even carnivores cannot deny its food is original, confident and tastes as good as it looks. | 1 Star | Air conditioning,Restaurant offering vegetarian menus,Terrace | 0 | 38.909302 | Washington, USA | -77.023015 | Oyster Oyster | $$$ | https://guide.michelin.com/en/district-of-columbia/washington-dc/restaurant/oyster-oyster | https://www.oysteroysterdc.com/ | 2024-05-14 15:03:01.584049036+08:00 | |
2886 | 2886 | 288 E. 10th St., New York, 10003, USA | Japanese, Seasonal Cuisine | "Simplicity is the peak of elegance" seems a fitting adage for this stunning kaiseki counter. In Japanese, "tsukimi" means moon viewing (a harvest festival honoring the moon at its fullest and brightest); and following the moniker quite literally is a central motif of the moon. Illuminated shelves of ceramics and mirrored panels reinforce this light-bright aesthetic. Service is seamless and unaffected, enhancing the overall experience.The progression of the these whimsical, seasonal courses is strategic and imaginative. To start, chilled caviar with warm scrambled eggs and potato purée. Up next, chopped scallop matched with sea buckthorn sauce and a nori crisp for crunch.Beverage pairing is available, but stick to à la carte for an ace sake selection. | 1 Star | Air conditioning,Counter dining,Notable sake list | 0 | 40.7290162 | New York, USA | -73.9852509 | Tsukimi | $$$$ | https://guide.michelin.com/en/new-york-state/new-york/restaurant/tsukimi | https://www.tsukimi.nyc/ | 2024-05-14 15:03:01.665887569+08:00 | |
2891 | 2891 | 458 W. 17th St., New York, 10011, USA | Japanese, Sushi | This downtown sibling of the impressive Upper East original is elegant and inviting.The seven-seat cypress counter is the focal point of the intimate dining room, where an abundance of wood and gently calibrated lighting produce a serene setting.Chef Junichi Matsuzaki is highly skilled and talented. The omakase shows off the chef's free-wheeling style with a procession that keeps the palate stimulated. Otsumami, sashimi and nigiri all show off an impressive display of top-notch product that has been expertly treated and handled. A slice of pearlescent white cuttlefish, intricately scored so it practically melts in the mouth, accompanied by a mouth-coating demitasse of snapper bone broth, are just two of the delights presented to diners. | 1 Star | Air conditioning,Counter dining | 0 | 40.7435866 | New York, USA | -74.0058783 | Noz 17 | $$$$ | https://guide.michelin.com/en/new-york-state/new-york/restaurant/noz17 | https://www.noz17.com/ | 2024-05-14 15:03:01.719505691+08:00 | |
2899 | 2899 | 5-28 49th Ave., New York, 11101, USA | Korean, Regional Cuisine | Hiding behind a banchan shop in Long Island City, this chef’s counter is as much a classroom as it is a restaurant. Chef Hooni Kim is a worthy guide as he builds a deeply personal menu around traditional Korean ingredients that he’s been wild fermenting and aging for the last decade. Dazzling versions of doenjang, gochujang, ganjang and ssamjang shine with silky tofu, fried pancakes, Miyazaki beef and Niman Ranch pork. He brings the room together and impresses with carefully calibrated dishes that appear strikingly minimalist. Details are impressive, and many of the service pieces are handmade from Korean clay. An unassuming bowl of rice with kimchi is an homage to his mentor. It is a poignant finale that looks rather ordinary but has long-lasting impact. | 1 Star | Air conditioning,Counter dining,Interesting wine list,Wheelchair access | 0 | 40.7436597 | New York, USA | -73.9555175 | Meju | $$$$ | https://guide.michelin.com/en/new-york-state/new-york/restaurant/meju | https://mejunyc.com/ | 2024-05-14 15:03:01.81520153+08:00 | |
2924 | 2924 | 37 W. 20th St., New York, 10001, USA | Japanese, Sushi | Chef Shigeyuki Tsunoda's iconic eight-seat half-moon shaped counter is fronted by the team's cocktail den, Shinji. Throughout this arena, the signature speak-easy vibe is a distinct element and the dark cozy space with exposed brick walls is a prized spot for some excellent sushi enhanced by an impressive beverage program with vintage champagne and a comprehensive sake collection showcasing rare bottles not found elsewhere. Chef Shigeyuki Tsunoda undertakes his duties with calm, unhurried efficiency and his omakase is rooted in tradition. Confident knife cuts, warmed rice and pristine fish are par for the course. The meal begins with small snacks before progressing into the pristine nigiri, where the standouts, among many, are sea eel and two kinds of uni. | 1 Star | Air conditioning,Counter dining,Notable sake list | 0 | 40.7404543 | New York, USA | -73.9930802 | Noda | $$$$ | https://guide.michelin.com/en/new-york-state/new-york/restaurant/noda | https://www.noda.nyc/ | 2024-05-14 15:03:02.143812564+08:00 | |
2939 | 2939 | 2200 N. Clark St., Chicago, 60614, USA | Contemporary, Creative | Together with his co-owner and wife, Katrina Bravo, Chef Jenner Tomaska lays bare lofty ambitions at this airy atelier. The minimalist, well-lit space evokes an art gallery, complete with a high-concept tasting that's aimed at blurring the boundaries between art and dining.The show begins with intriguing bites served at standing tables just inside. The multicourse meal that follows features a variety of dishes, each offered on custom pieces made by local artists. Flavorful compositions showcase unexpected combinations, as in a day lily masquerading as a taco, filled with a sweet-and-sour squash compote and green goddess cream. A plate blending smoked cashew, julienne of Granny Smith apple, heart of palm and truffle is equally delightful. | 1 Star | 0 | 41.92198 | Chicago, USA | -87.63824 | Esmé | $$$$ | https://guide.michelin.com/en/illinois/chicago/restaurant/esme | https://www.esmechicago.com/ | 2024-05-14 15:03:02.348946148+08:00 | ||
2940 | 2940 | 953 W. Fulton Market, Chicago, 60607, USA | Contemporary | Whether you come to experience the cuisine of ancient Rome or Hollywood, a meal here is pure dinner theater. These culinary themes are unique and thoughtful, leaving diners wondering what's "next."While an earlier Italia menu showcased complex ingredients and flawless flavors and textures (think cacio e pepe and guanciale-wrapped branzino), the most recent "Paris 1906" culinary theme showcased celebrated French chef Auguste Escoffier's classic cuisine. Highlights included carrè d’agneau avec sauce choron, a well-executed plate of lamb and crispy sweetbreads with a vibrant sauce choron. The theme ran through to dessert, with a bombe Ceylan, a half-sphere of ice cream, rum and coffee with a delicate chocolate shell, served with griottine cherries and sauce anglaise. | 1 Star | Air conditioning,Valet parking | 0 | 41.8866924 | Chicago, USA | -87.6518812 | Next | $$$$ | https://guide.michelin.com/en/illinois/chicago/restaurant/next | https://www.nextrestaurant.com/ | 2024-05-14 15:03:02.361870353+08:00 | |
2997 | 2997 | 305 E. Pender St., Vancouver, V6A 0J3, Canada | Contemporary, North American | Chef Patrick Hennessy spent time at many top spots, including Eleven Madison Park in New York, but he is clearly at home at Barbara. The kitchen feels like a stage, with guests perched at the L-shaped bar watching with bated breath as he performs culinary magic. Should you wonder where each item hails from, Chef Hennessy is happy to oblige (hint: it's local and sustainable), but most are focused on the here and now thanks to his refined techniques and sensational flavors. Oysters with local Northern Divine caviar are impeccable; crisply fried slices of Japanese eggplant with local honey and chermoula are delightful. Simple-sounding broccolini is cooked to precise tenderness, then plated with perfectly toasted almond romesco sauce for a sensational bite. | 1 Star | Air conditioning,Counter dining,Wheelchair access | 0 | 49.2804672 | Vancouver, Canada | -123.0969955 | Barbara | $$$$ | https://guide.michelin.com/en/british-columbia/ca-vancouver/restaurant/barbara | https://barbararestaurant.com/ | 2024-05-14 15:03:03.09070325+08:00 | |
3154 | 3154 | 5, Alley 20, Lane 300, Section 4, Ren'ai Road, Da’an District, Taipei, Taiwan | Latin American | The Argentinian owner-chef Joaquin Elizondo Hourbeigt named the restaurant after the Latin word for maize because it is important in both Latam and Taiwanese cuisines. The 12-course tasting menu pays tribute to his cultural and culinary heritage, embodying the passion and vibrancy of Latam food with the finesse of haute cuisine. Most of the ingredients are sourced locally, including those native to South America. | 1 Star | Air conditioning,Counter dining | 0 | 25.03634 | Taipei, Taiwan | 121.5541294 | ZEA | $$$$ | https://guide.michelin.com/en/taipei-region/taipei/restaurant/zea | 2024-05-14 15:03:05.238150726+08:00 | ||
3155 | 3155 | 23, Lane 45, Section 2, Zhongshan North Road, Zhongshan District, Taipei, Taiwan | European Contemporary | An alumnus of several world-renowned restaurants in New York City, the head chef recounts his eclectic journey with a 10- or 14-course tasting menu in omakase style. Dishes are precisely executed with Asian ingredients and a Japanese culinary ethos, especially in the kamameshi course that melds Japanese and European techniques. Also try his non-alcoholic temperance flight with an ingenious mix of Nordic fermented fruits and veggies. | 1 Star | Air conditioning,Counter dining | 0 | 25.0544699 | Taipei, Taiwan | 121.5241219 | Ad Astra | $$$$ | https://guide.michelin.com/en/taipei-region/taipei/restaurant/ad-astra-1206669 | https://www.adastra.com.tw | 2024-05-14 15:03:05.24872133+08:00 | |
3168 | 3168 | 2F, 806 Zhonghua 5th Road, Cianjhen District, Kaohsiung, Taiwan | Japanese | The first outpost of the Tokyo famed restaurant Den outside of Japan, Sho has been on gourmets’ radar since it opened in 2020. The head chef, from Kyushu, used to work at Den and his creations combine classic elegance with creative touches. Serving only one menu, which includes two signature dishes lifted from Den – a green salad made with 10+ veggies that have been fried, steamed, ground, or pickled; and kamameshi featuring local, seasonal produce. | 1 Star | Air conditioning,Counter dining,Wheelchair access | 0 | 22.6060838 | Kaohsiung, Taiwan | 120.3054316 | Sho | $$$$ | https://guide.michelin.com/en/kaohsiung-region/kaohsiung/restaurant/sho | http://www.sho.com.tw | 2024-05-14 15:03:05.425296502+08:00 | |
3186 | 3186 | 3F, 29 Zhongshan Road, Central District, Taichung, Taiwan | Taiwanese contemporary | Sur- moved to Central district in 2023 and now occupies the third floor of a quaint building. The minimalist room dotted with wooden furniture and vintage couches sports dark colours. The owner-chef elevates everyday Taiwanese ingredients to haute cuisine using traditional techniques like tempering, charbroiling and smoking in the tasting menu that changes every season. The wine and zero-proof pairings are highly recommended. | 1 Star | Air conditioning | 0 | 24.1379723 | Taichung, Taiwan | 120.6836711 | Sur- | $$$ | https://guide.michelin.com/en/taichung-region/taichung/restaurant/sur | https://surcuisine.com | 2024-05-14 15:03:05.634501688+08:00 | |
3209 | 3209 | 3075 Blue Rock Rd., Paso Robles, 93446, USA | Contemporary | Hidden away in industrial Tin City, Chef Ricky Odbert has, for many years now, quietly and confidently cooked like few others in the region. Dry-aged fish and meats, seasonal produce, and delicious sauces come together in a breezy space with soaring ceilings, charcoal-tinted walls, metal edges and a stunning wood counter that wraps around the kitchen. It’s a fitting stage for food that eats as beautifully as it looks. Recent highlights include dill meringue crowned with trout roe and aged pork loin paired with brown butter and a stunning burnt onion puree. Desserts, like barley koji ice cream with whipped miso, are particularly exceptional and balance sweet and savory. A highly selective wine list brings small producers under the spotlight. | 1 Star | Air conditioning,Car park,Counter dining,Wheelchair access | 0 | 35.5757084 | Paso Robles, USA | -120.6898229 | Six Test Kitchen | $$$$ | https://guide.michelin.com/en/california/paso-robles/restaurant/six-test-kitchen | https://sixtestkitchen.com/ | 2024-05-14 15:03:05.880815688+08:00 | |
3218 | 3218 | 250 California Ave., Palo Alto, 94306, USA | Contemporary, Californian | Chef Anthony Secviar and Master Sommelier Dennis Kelly trained under Chef Thomas Keller at The French Laundry, but this dining room is far from weighty. Instead, leather booths, beautifully set tables and even a flip flop-donning diner keep things informal.Expect edgy cooking with panache. The dining room's seven-course tasting menu proffers the likes of kataifi-wrapped langoustine; Pacific sablefish with yuzu tapioca and dashi; as well as lamb loin with a swipe of vadouvan-infused sauce, falafel and sweet pepper confiture. A keen attention to detail and well-balanced flavors continue through to dessert—dulce de leche mousse shines.An à la carte menu (think brick chicken with razor clams and brown-butter caper jus) is on offer in the lounge, bar and patio. | 1 Star | Air conditioning,Interesting wine list,Terrace,Wheelchair access | 0 | 37.427853 | Palo Alto, USA | -122.14362 | Protégé | $$$$ | https://guide.michelin.com/en/california/palo-alto/restaurant/protege | https://www.protegepaloalto.com/ | 2024-05-14 15:03:05.989350232+08:00 | |
3248 | 3248 | 5th Ave bet. Dolores and San Carlos Sts., Carmel-by-the-Sea, 93921, USA | Contemporary, Seafood | If Chef Jonny and his wife, Monique Black (who oversees the service team) make you feel as if you're being invited into their own home, well, that's because the second floor of this Craftsman-style residence is their home. The two have an abundance of fine dining bona fides, but here they aim for a more approachable feel. The cooking draws upon French bistro fare and showcases the bounty of the California coast, with seafood, like spot-on sea bass and swoon-worthy abalone, making a big impression. If selecting from the many delectable dishes proves too difficult, opt for a set menu offering a tour of the greatest hits. Just don't skip the ethereal vanilla-scented canelés with an ideal balance of crisp caramelized exterior and creamy, custardy interior. | 1 Star | Wheelchair access | 0 | 36.5569588 | Carmel-by-the-Sea, USA | -121.9221052 | Chez Noir | $$$$ | https://guide.michelin.com/en/california/carmel-by-the-sea/restaurant/chez-noir | https://www.cheznoircarmel.com/ | 2024-05-14 15:03:06.305561161+08:00 | |
3325 | 3325 | Bålyveien50, Lindesnes, 4521, Norway | Modern Cuisine | This breathtakingly stunning building half-submerged in the sea provides a singular and spectacular setting in which to dine. The sense of anticipation grows as you descend the beautifully crafted oak-and-steel staircase to the dining room 5m under the sea, where panoramic windows afford an underwater view. It's no surprise to find plenty of seafood on the seasonal tasting menu, where superb produce, like sweet and juicy langoustine tail, is treated with a light touch and welcome restraint to bring out its natural flavours. | 1 Star | Air conditioning,Car park,Great view,Wheelchair access | 0 | 58.040731 | Lindesnes, Norway | 7.1543665 | Under | €€€€ | https://guide.michelin.com/en/agder/lindesnes/restaurant/under | https://www.under.no/ | 2024-05-14 15:03:07.256016349+08:00 | |
3449 | 3449 | Eendrachtsweg 31A, Rotterdam, 3012 LC, Netherlands | Japanese | YAMA offers you a very personal introduction to Japan. The sober, minimalist decor ensures that all your attention is focused on Hiroaki Yamamoto's creations, often served up on ceramic tableware made on site. There is room around his dining table for eight guests to join him on his culinary adventure. The subtlety and finesse of Japanese tradition is expressed, for example, in sushi, tempura and meat cooked on the binchotan grill.Diners look on as the chef prepares sushi with fine-grain rice, just lukewarm, with a delicate vinegar and top-notch ingredients such as lacquered eel and yellowtail cooked à la minute. A masterclass in finesse! The amazingly crispy tempura spring roll with a nori sheet filled with eggs and crabmeat deserves a special mention. Here and there you will discern European influences, such as the use of Dutch produce (wild garlic is firm favourite here), with which the chef subtly puts his own spin on familiar recipes. Tradition and modern skills go hand in hand at YAMA. Need we say more? Then don't forget to make a reservation! | 1 Star | Air conditioning,Counter dining | 0 | 51.9149421 | Rotterdam, Netherlands | 4.4752838 | YAMA | €€€€ | https://guide.michelin.com/en/zuid-holland/rotterdam/restaurant/yama | http://www.jcyama.com | 2024-05-14 15:03:08.713720282+08:00 | |
3560 | 3560 | 7289 NW 2nd Ave., Miami, 33150, USA | Pizza | You wouldn’t think to make reservations for a pizza place in Little River, but think again. The crowds can be relentless at this popular hangout, which feels rather like an underground party by way of concrete floors and dim lighting.Creative toppings like za’atar and Sichuan peppercorns sing on stunning, picture-perfect pies zealously charred in a wood-burning oven hiding behind the bar. We’re partial to the classic burrata and basil pie, which arrives puffy and pillowy thanks to the signature crust that's cold-fermented for 48 hours. An astute selection of starters (try the papaya with kumquat) and one of the city’s longest lists for natural wines only add to the appeal of this essential pizzeria. A personable staff keeps a close watch on every table. | Bib Gourmand | Air conditioning,Interesting wine list,Terrace | 0 | 25.8422037 | Miami, USA | -80.200688 | La Natural | $$ | https://guide.michelin.com/en/florida/miami/restaurant/la-natural | https://www.lanaturalmiami.com/ | 2024-05-14 15:03:10.150430931+08:00 | |
3566 | 3566 | 426 W. Plant St., Winter Garden, 34787, USA | Japanese, Sushi | There are just eight seats at this tiny but mighty spot at the Plant Street Market from Chef David Tsan. This is sushi done in a casual "choose your own adventure" style, as guests pick from various cuts of fish and shellfish and then select as either nigiri, sashimi aburi or temaki. It's all fun and may include winning plates like popcorn hamachi, a surprising dish with avocado puree, dots of whipped cream cheese and finished with popped sorghum. Shima aji displays its buttery best as nigiri, and it's all about the sear on the avocado served with a sweet kabayaki sauce. Good products and solid techniques are on display in the hand rolls, where fillings like shredded blue crab make an impression. Can't choose? The well-priced, ten-piece omakase is a nice option. | Bib Gourmand | Air conditioning,Car park,Counter dining | 0 | 28.5644074 | Winter Garden, USA | -81.5906446 | Norigami | $$$ | https://guide.michelin.com/en/florida/winter-garden_2881867/restaurant/norigami | 2024-05-14 15:03:10.245373674+08:00 | ||
3579 | 3579 | 230 NE. 4th St., Miami, 33132, USA | Contemporary, Italian | The group behind Jaguar Sun has had a busy few years, opening, closing, reconcepting and relocating at various points. Steady, though, is the sheer enthusiasm with which the city has embraced each and every development. Indeed, this local favorite cooks as well as it shakes, offering a winning combination of excellent house-made pastas and balanced, creative cocktails. Warm Parker House rolls and Caesar salads stacked to the sky are opening acts to an umami-packed mushroom tagliatelle or spicy strozzapreti with plump mussels, ‘nduja and breadcrumbs. And to drink? A refreshing Sunday Driver balancing tequila, green apple and manzanilla kicks off the night perfectly. As an added bonus, a warm, personal staff makes everyone feel like a regular. | Bib Gourmand | Air conditioning | 0 | 25.7780966 | Miami, USA | -80.1897218 | Jaguar Sun | $$ | https://guide.michelin.com/en/florida/miami/restaurant/jaguar-sun | https://jaguarsunmia.com/ | 2024-05-14 15:03:10.474603978+08:00 | |
3597 | 3597 | B2F, Semba Centar Bldg Sangokan, 1-4-3 Sembachuo, Chuo-ku, Osaka, 541-0055, Japan | Ramen | Ramen Kuon delicately constructs its flavours as if solving a puzzle. The noodles, made with a high water content and three types of flour, and the soup made using a triple broth from fish, shellfish and chicken, support its unique character. If it’s your first time, we recommend the ‘Shio Soba’ (salt noodles). Modulated with sea lettuce and slow-cooked pork, the noodles and soup become perfectly matched. ‘Miso Soba’ is flavoured with a blend of several types of miso and spices. | Bib Gourmand | Air conditioning,Cash only,Counter dining | 0 | 34.681842 | Osaka, Japan | 135.507331 | Ramen Kuon | ¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/ramen-kuon | 2024-05-14 15:03:10.686968973+08:00 | ||
3613 | 3613 | 4-7-7 Nishitemma, Kita-ku, Osaka, 530-0047, Japan | Udon | The owner-chef puts to work his experience in both Kagawa and Osaka. The flavour of the Kansai-style white dashi makes all the difference in the dipping sauce. To fully tease out the natural umami, the chef uses kombu as well as dried flakes of round herring and mackerel. Typical Sanuki items such as kake in dashi broth and bukkake with a smaller amount of rich broth dominate the menu. For this owner-chef, harmony between the two udon cultures is vital. | Bib Gourmand | Air conditioning,Cash only,Counter dining | 0 | 34.696732 | Osaka, Japan | 135.503817 | Udondokoro Shigemi | ¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/udondokoro-shigemi | 2024-05-14 15:03:10.87835826+08:00 | ||
3631 | 3631 | 542 Ebisunocho, Shimogyo-ku, Kyoto, 600-8033, Japan | Ramen | From the front of the restaurant comes the tempting aroma of dashi, inviting the diner in. True to their Kyoto roots, they pursue a ramen richly suffused with the flavour of dashi. The broth is from Rausu kombu, a type of kelp rich in umami, and several types of dried seafood. The feature dish is ‘Dashi Soba’. The ramen is served in two varieties: the lightly seasoned ‘white’ and the full-bodied ‘black.’ Freshly shaved katsuo-bushi brings out the umami still further. | Bib Gourmand | Air conditioning,Counter dining | 0 | 35.001342 | Kyoto, Japan | 135.766965 | Menya Inoichi | ¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/menya-inoichi | 2024-05-14 15:03:11.083017052+08:00 | ||
3638 | 3638 | 5-5-10 Ebie, Fukushima-ku, Osaka, 553-0001, Japan | Ramen | Customers flock to this restaurant for its Chuka Soba. The chef is particular about his chicken dashi, carefully selecting a small number of brands of locally raised chickens. In the signature soup, dashi drawn from whole chickens, soy-based sauce of kombu and shellfish, and flavouring oils complement each other beautifully. The springiness of the noodles comes from the strength of sweet potato starch. This restaurant’s uncompromising approach makes each bowl immensely interesting. | Bib Gourmand | Air conditioning,Cash only,Counter dining | 0 | 34.696615 | Osaka, Japan | 135.472155 | Chukasoba Mugen | ¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/chukasoba-mugen | 2024-05-14 15:03:11.161081088+08:00 | ||
3683 | 3683 | 12-5 Nishishichijo Kakegoshicho, Shimogyo-ku, Kyoto, 600-8881, Japan | Ramen | The owner-chef’s journey toward opening a ramen shop traces all the way back to primary school, when the ramen his grandmother cooked for him kindled his love for the dish. After getting a job at a flour-milling company, he made himself an expert on wheat. Eventually he devised his own unique take: ‘Ramen with Scallops and Japanese Pepper’, made with flavoursome homemade noodles. The restaurant name means ‘a new dawn for wheat’, announcing that a new day has dawned for the ramen industry. | Bib Gourmand | Air conditioning,Cash only,Counter dining | 0 | 34.992681 | Kyoto, Japan | 135.731301 | Muginoyoake | ¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/muginoyoake | 2024-05-14 15:03:11.80822978+08:00 | ||
3690 | 3690 | 3-4-12 Toyosaki, Kita-ku, Osaka, 531-0072, Japan | Ramen | Pursuing an original approach to ramen, the chef works with carefully selected ingredients. Soup is prepared from free-range chicken and guinea fowl to bring out maximum flavour. Noodles, produced on the premises, are crafted for a delicious finish. Wontons stuffed with wagyu filling are the very flavour of luxury. Counter seating features an earthen wall made by a plasterer and wooden trays typical of Japanese restaurants. A ceaseless drive for improvement is evident in every bowl of ramen. | Bib Gourmand | Air conditioning,Cash only,Counter dining | 0 | 34.711331 | Osaka, Japan | 135.500009 | Mugito Mensuke | ¥ | https://guide.michelin.com/en/osaka-region/osaka/restaurant/mugito-mensuke | 2024-05-14 15:03:11.910005826+08:00 | ||
3696 | 3696 | 533-3 Motoshiogamacho, Shimogyo-ku, Kyoto, 600-8119, Japan | Soba | Two friends from an arts university started sonoba as ‘a soba shop that makes pottery’. The interior sports an industrial décor, with pendant lights hanging from a ceiling made of recycled wood; adjacent is a pottery studio. Having majored in interior design, the chef was involved in the restaurant’s design and construction. Both artists mould shapes from powder and water—earth for the potter, buckwheat grains for the chefs. An unexpected point in common between vessels and food. | Bib Gourmand | Air conditioning | 0 | 34.994382 | Kyoto, Japan | 135.764099 | sonoba | ¥ | https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/sonoba | 2024-05-14 15:03:11.984242059+08:00 | ||
4137 | 4137 | 4 rue Raoul-Bosio, Nice, 06000, France | Provençal | A charmingly simple, old-fashioned little restaurant, where Dominique Le Stanc prepares delicious local dishes (pissaladière, tripe à la niçoise, stockfish, chard pie, lemon tart etc) to be enjoyed at tightly packed tables. N.B. no telephone – drop in to book a table. | Bib Gourmand | Air conditioning,Credit cards not accepted | 0 | 43.696531 | Nice, France | 7.2730239 | La Merenda | €€ | https://guide.michelin.com/en/provence-alpes-cote-dazur/nice/restaurant/la-merenda | http://www.lamerenda.net | 2024-05-14 15:03:16.88022791+08:00 | |
4230 | 4230 | 122 rue Montesquieu, Lyon, 69007, France | Italian | Start with a salad of fennel and orange segments of Sicilian inspiration, followed by a main course from Emilia-Romagna (stracotto of braised beef in red wine, carrots and onions) and a dessert of Lombardy and Piedmont heritage (homemade ice cream made from toasted corn flour (farina bòna) served with a crumble of sbrisolona and a wafer-thin layer of chocolate). The duo who runs this authentic trattoria embarks diners on a whirlwind gourmet tour of Italy. Everything is made from scratch - even the coffee comes from a local artisan roaster. Delicious food without killer prices. | Bib Gourmand | 0 | 45.7496327 | Lyon, France | 4.8477126 | Veronatuti | € | https://guide.michelin.com/en/auvergne-rhone-alpes/lyon/restaurant/veronatuti | 2024-05-14 15:03:17.897321908+08:00 | |||
4334 | 4334 | 425P Queen's Road West, Western District, Hong Kong | Cantonese Roast Meats | How far would you go for a bowl of Lai Fan noodles with roast duck leg? Every morning loyal fans line up at the door before this shop opens – that’s how good it is. A fixture in the neighbourhood for over 40 years, Po Kee is hugely popular among locals for its roast meats freshly grilled in the factory behind the shop. Time your visit as roast pork tends to run out before 2 pm and the goose before 4 pm; or you can pre-order to avoid disappointment. | Bib Gourmand | Air conditioning,Cash only | 0 | 22.2859032 | Hong Kong | 114.1364004 | Po Kee | $ | https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/po-kee | 2024-05-14 15:03:19.152903822+08:00 | ||
4459 | 4459 | Avenue Paul Pastur 365, Charleroi, 6032, Belgium | Seasonal Cuisine | Vilain offers a choice of 10 to 15 dishes to share, which often change weekly in line with the seasons and the suppliers and sports an irresistible vintage vibe, overflowing in good cheer and boasting a lovely garden for alfresco dining. The occasional international twist jazzes up the traditional pageant: butternut ravioles with ricotta, jus of bacon and walnuts. Sharing such delicacies can pose quite a dilemma! | Bib Gourmand | Car park,Counter dining,Terrace | 0 | 50.3980995 | Charleroi, Belgium | 4.4225739 | Vilain | €€ | https://guide.michelin.com/en/hainaut/charleroi/restaurant/vilain | https://www.vilainrestaurant.be/Vilain | 2024-05-14 15:03:20.611077936+08:00 | |
4493 | 4493 | Naamsesteenweg 231, Heverlee, 3001, Belgium | Mediterranean Cuisine, Farm to table | Gust and Jasper have established their friendly eatery a stone’s throw from Heverlee railway station in a smart if somewhat low-key town house. Their love of cooking and devotion to simplicity shine through as you watch them wield their magic in the open-plan kitchen. Homemade is the name of the game here, underscored by a constant quest for superlative local produce. After nibbling on a delicious focaccia appetiser, dig into homemade pasta and subtle dishes, such as blue cheese pie paired with fermented raspberries. Furbetto hits the spot every time, all the more so due to its bargain prices! | Bib Gourmand | Air conditioning,Counter dining,Terrace | 0 | 50.8619018 | Heverlee, Belgium | 4.6960242 | Furbetto | €€ | https://guide.michelin.com/en/vlaams-brabant/heverlee/restaurant/furbetto | https://www.furbetto.be/ | 2024-05-14 15:03:21.038108645+08:00 | |
4498 | 4498 | Avenue Coghen 44, Uccle, 1180, Belgium | Modern Cuisine | St Kilda is emblematic of Belgium’s capital, whose restaurants strive to please. Established on a lively street corner and depicted by a casual vintage vibe, don’t expect fussy frills. The menu is stuffed with unusual recipes such as terrine of leeks and nori with egg mimosa or a mandarin, honey and speculoos dessert, all packed with depth. Intelligent combinations, loving care and attention lavished on the veggies and bold punchy flavours set the culinary scene, explaining its success. Now add eater-friendly prices and you will quickly understand just why this eatery is so popular! | Bib Gourmand | 0 | 50.8124738 | Uccle, Belgium | 4.3407196 | St Kilda | €€ | https://guide.michelin.com/en/bruxelles-capitale/uccle/restaurant/st-kilda | https://stkildabxl.be/ | 2024-05-14 15:03:21.122751286+08:00 | ||
4532 | 4532 | Rue de la Source 73, Saint-Gilles, 1060, Belgium | Korean Contemporary | Sang Hoon Degeimbre reveals his Korean roots in Saint Gilles. In a hip, minimalist interior, he has recruited a kitchen team that crafts an extensive range of dishes to share, ranging from gutsy stocks and hot pots to kimchi. Dig into the decadently addictive Korean-style fried chicken with a sweet, spicy sauce. The antithesis of fussy, but with lashings of traditional generosity. | Bib Gourmand | Air conditioning | 0 | 50.8310045 | Saint-Gilles, Belgium | 4.3532825 | ANJU | €€ | https://guide.michelin.com/en/bruxelles-capitale/be-saint-gilles/restaurant/anju-1208921 | https://www.anju.be/ | 2024-05-14 15:03:21.506973174+08:00 | |
4560 | 4560 | 15 Yeonnam-ro, Mapo-gu, Seoul, 03990, South Korea | Ramen | Sarukame is currently run by its second-generation owner-chef Hiroto Honma. Going beyond merely retaining the title of the restaurant, the current chef is carrying on its culinary legacy by staying in contact with its founder and preserving its original recipes. Such effort, coupled with Chef Honma’s vast experience in the restaurant business and gastronomic sensibility, garnered and developed over the years working in cities around the world, are adding new narrative layers to this establishment. Sarukame continues to create exclusive menus that combine the flavors of trendy ramen in Japan, classic flavors and new original flavors, thereby shaping its brand identity and serving the ever-changing needs of Seoul’s ramen aficionados. | Bib Gourmand | Air conditioning,Counter dining | 0 | 37.56103 | Seoul, South Korea | 126.92267 | Sarukame | ₩ | https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/sarukame | 2024-05-14 15:03:21.815335625+08:00 | ||
4569 | 4569 | 305 Samil-daero, Jung-gu, Seoul, 04537, South Korea | Ramen | Menten is a one-chef ramen restaurant that serves only two dishes: shoyu ramen and tantanmen. Solely responsible for the entire cooking process, the chef has streamlined the menu to concentrate his efforts on quality. Based on their clear broth, the two ramen dishes offer an appealing balance between mild and strong flavors. Each ingredient is precisely prepared and cooked, but the shoyu ramen in particular, delivers a mixture of complexity and umami. As the chef puts it, his ramen dishes are “simple and uncomplicated but aim for perfection." The chef is almost always quietly absorbed in his work, thereby reflecting a sense of responsibility and confidence. | Bib Gourmand | Air conditioning,Counter dining | 0 | 37.5619506 | Seoul, South Korea | 126.9885683 | Menten | ₩ | https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/menten | 2024-05-14 15:03:21.931818182+08:00 | ||
4631 | 4631 | Unit 10, Cargo 1, Wapping Wharf, City of Bristol, BS1 6WP, United Kingdom | Modern British | Wapping Wharf is home to Cargo, a retail yard made of converted shipping containers, and on the first floor is intimate BOX-E, a compact restaurant clad in chipboard and plywood. Cooking comes from the heart and dishes are rustic, assured and flavour-packed. The panna cotta is a must! | Bib Gourmand | Counter dining,Interesting wine list,Terrace | 0 | 51.4468096 | City of Bristol, United Kingdom | -2.5991738 | BOX-E | ££ | https://guide.michelin.com/en/south-gloucestershire/bristol/restaurant/box-e | http://www.boxebristol.com | 2024-05-14 15:03:22.762533289+08:00 | |
4651 | 4651 | 6 Southwark Street, Borough Market, Southwark, London, SE1 1TQ, United Kingdom | Italian | This perennially popular little sister to Trullo is set in bustling Borough Market; take your place in the virtual queue and wander round the stalls. Hand-rolled pasta is the star of the show and the accompanying sauces are full of flavour. Sit at the kitchen counter to watch the chefs at work. | Bib Gourmand | Air conditioning,Bring your own bottle,Counter dining,Restaurant offering vegetarian menus,Terrace | 0 | 51.505121 | London, United Kingdom | -0.0898596 | Padella | ££ | https://guide.michelin.com/en/greater-london/london/restaurant/padella | https://www.padella.co/ | 2024-05-14 15:03:23.013407811+08:00 | |
4654 | 4654 | 16 Neal’s Yard, Bloomsbury, London, WC2H 9DP, United Kingdom | North African, Mediterranean Cuisine | The challenge is to stop ordering: they are so many appealing dishes on the menu that the urge to try everything is hard to resist. The former Barbary Coast provides the inspiration; there’s grilling over coals, baking in the clay oven and some raw dishes too. The zinc-topped counter seats just 24. | Bib Gourmand | Air conditioning,Counter dining,Credit cards not accepted | 0 | 51.514407 | London, United Kingdom | -0.1262224 | The Barbary | ££ | https://guide.michelin.com/en/greater-london/london/restaurant/barbary | https://thebarbary.co.uk/ | 2024-05-14 15:03:23.046670328+08:00 | |
4667 | 4667 | 58 Brewer Street, Soho, London, W1F 9TL, United Kingdom | Thai, South East Asian | There’s an obvious passion to the whole team at this lively little restaurant that offers fiery, authentic Thai dishes. Clay pots, woks and grills all feature on a well-priced menu that takes its influences from Laos, Myanmar and Yunnan. Dishes showcase the skill of the chefs to pack in plenty of spice without losing the natural flavours of the ingredients. The ground floor counter – a great spot to watch the chefs at work – is available for walk-ins only; groups of up to six can book seats in the basement. | Bib Gourmand | Counter dining | 0 | 51.5113695 | London, United Kingdom | -0.1360059 | Kiln | ££ | https://guide.michelin.com/en/greater-london/london/restaurant/kiln | https://www.kilnsoho.com/ | 2024-05-14 15:03:23.201169503+08:00 | |
4707 | 4707 | Stanwell Road, Penarth, CF64 2AD, United Kingdom | Modern British | Inspired by a restaurant in Patagonia, this slick spot is a great place to while away the hours with a few drinks and accomplished small plates. The relaxed surroundings offer multiple areas to dine in, including a terrace and a kitchen counter bedecked with beautiful blue tiles. The menu ranges from snacks to the more substantial, with the unfussy approach resulting in simple, fresh-tasting dishes like crab on toast. Add in the friendly service and you’ll leave with a smile on your face – just ensure you get here on time as they don’t take bookings. | Bib Gourmand | Counter dining,Terrace | 0 | 51.4373454 | Penarth, United Kingdom | -3.1736935 | Touring Club | ££ | https://guide.michelin.com/en/the-vale-of-glamorgan/penarth/restaurant/touring-club | https://www.thetouring.club/ | 2024-05-14 15:03:23.830540411+08:00 | |
4717 | 4717 | Arcade Food Hall, 103-105 New Oxford Street, Bloomsbury, London, WC1A 1DB, United Kingdom | Thai | With an open kitchen and electric pop blaring, there's a buzzy, vintage vibe at this relaxed, homely spot in the Arcade Food Hall. Chef Luke Farrell grows many of the Southeast Asian ingredients in a tropical greenhouse in Dorset, which are then deftly used to create wonderfully authentic, punchy Southern Thai curries. Start with Miang Phuket (coconut and betel leaf wraps), then go for a curry – perhaps a hearty Massaman (beef shoulder) – or, if you're feeling adventurous, the fiery Klua King Muu (dry wok fried pork). | Bib Gourmand | Air conditioning,Wheelchair access | 0 | 51.5162943 | London, United Kingdom | -0.1295203 | Plaza Khao Gaeng | £ | https://guide.michelin.com/en/greater-london/london/restaurant/plaza-khao-gaeng | https://plazakhaogaeng.com/ | 2024-05-14 15:03:24.006094756+08:00 | |
4725 | 4725 | 61 Rupert Street, Soho, London, W1D 7PW, United Kingdom | Sri Lankan, Contemporary | Vibrant sharing plates fuse Sri Lankan family recipes with British, Portuguese, Malay, South Indian and Dutch influences. Meats come from some of the finest farms in the UK, whilst vegetables and spices come from Sri Lanka. The on-trend industrial setting features counter seating and booths. | Bib Gourmand | Air conditioning,Counter dining | 0 | 51.5122031 | London, United Kingdom | -0.1337855 | Paradise | ££ | https://guide.michelin.com/en/greater-london/london/restaurant/paradise | https://paradisesoho.com/ | 2024-05-14 15:03:24.102247379+08:00 | |
4950 | 4950 | 1F, Shimbashi Ekimae Ichigokan, 2-20-15 Shimbashi, Minato-ku, Tokyo, 105-0004, Japan | Ramen | In Shimbashi Ekimae Building, known as an oasis in the business district, you’ll find the earnest figure of Haru-chan, the female chef. Pop art adorns the walls and billboards symbolise the shop. The ramen is served in a dashi of pork bones and dried sardines and flavoured with salt and lard; the flat noodles have a plump, full texture. A bowl of piping-hot ramen fills the stomach and lends strength for a day’s work. | Bib Gourmand | Air conditioning,Counter dining | 0 | 35.666214 | Tokyo, Japan | 139.759538 | HARU CHAN Ramen | ¥ | https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/haru-chan-ramen | 2024-05-14 15:03:26.88428834+08:00 | ||
4982 | 4982 | 3-10-16 Amanuma, Suginami-ku, Tokyo, 167-0032, Japan | Ramen | This shop’s message is “Life is well lived that appreciates a nice bowl of ramen”. As a young man, the chef learned these words from his grandfather, and they still reverberate in his heart. Like many from the Mogami region of Yamagata Prefecture, he uses light soy sauce. He seeks a natural flavour for his ramen by using dried sardines and the umami of meat to good effect. Ramen here reminds customers of their hometowns. A photo of his grandfather, smiling kindly, watches over the room. | Bib Gourmand | Air conditioning,Cash only,Counter dining | 0 | 35.70737 | Tokyo, Japan | 139.618381 | there is ramen | ¥ | https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/there-is-ramen | 2024-05-14 15:03:27.335898847+08:00 | ||
4983 | 4983 | 4-21-19 Meguro, Meguro-ku, Tokyo, 153-0063, Japan | Ramen | ‘Break Beats’, the name of a musical genre, is the perfect name for this shop, whose chef wears two hats as an active DJ. The clear base soup uses Amakusa Daio chicken, while porcini mushrooms add umami for soy sauce-flavoured ramen, and freshwater mussels does the same for salt-flavoured ramen. Ingredients such as smoked pork fillet and fried enoki mushrooms switch up the flavours. A catchy remix of old ramen favourites. | Bib Gourmand | Air conditioning,Counter dining | 0 | 35.633515 | Tokyo, Japan | 139.698778 | Ramen Break Beats | ¥ | https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ramen-break-beats | 2024-05-14 15:03:27.349936151+08:00 | ||
4989 | 4989 | 3-30-7 Hongo, Bunkyo-ku, Tokyo, 113-0033, Japan | Ramen | ‘Nishino’ is not the owner-chef’s name - uniquely, the place is named after a young female pop star with whom he is infatuated. The menu carries only two items, ramen and sansho (Japanese pepper) ramen. Seeking a flavour similar to udon dashi, he creates soup by mixing dried-sardine dashi with white soy-based sauce. His devotion shines in the Narutomaki fish cake, which forms a hiragana no (の). Listening to girl-band tunes while slurping noodles is this shop’s one-of-a-kind experience. | Bib Gourmand | Air conditioning,Cash only,Counter dining | 0 | 35.706771 | Tokyo, Japan | 139.761602 | Chukasoba Nishino | ¥ | https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/chukasoba-nishino | 2024-05-14 15:03:27.424241668+08:00 | ||
4991 | 4991 | 4-12-12 Roppongi, Minato-ku, Tokyo, 106-0032, Japan | Ramen | The owner-chef discovered an original soup by researching synergistic effects with umami. Blending dashi from chicken, pork, shrimp and shellfish, he created a soup with layer upon layer of umami. His ‘Porcini Soy-sauce Ramen’ features a fragrant paste of porcini mushrooms and black truffles. ‘Salted Yuzu Ramen’ transforms the soup with ginger and spices for a modern sensibility. | Bib Gourmand | Cash only,Counter dining | 0 | 35.664771 | Tokyo, Japan | 139.731691 | IRUCA TOKYO | ¥ | https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/iruca-tokyo | 2024-05-14 15:03:27.451597675+08:00 | ||
5003 | 5003 | 6-11-10 Minamioi, Shinagawa-ku, Tokyo, 140-0013, Japan | Ramen | The owner-chef wants the natural flavours of the ingredients to come through in each bowl. The chicken-based soup using free-range chicken in the standard soy sauce flavoured ramen is rich in umami. A combination of dashi from beef, pork and seafood makes for a complex flavour. Numerous toppings are offered for customers to enjoy a variety of different tastes. The roasted wagyu and homemade wontons are popular. | Bib Gourmand | Air conditioning,Cash only,Counter dining | 0 | 35.590775 | Tokyo, Japan | 139.732803 | Homemade Ramen Muginae | ¥ | https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/homemade-ramen-muginae | 2024-05-14 15:03:27.609548512+08:00 | ||
5008 | 5008 | 1-9-14 Soshigaya, Setagaya-ku, Tokyo, 157-0072, Japan | Ramen | The name of the restaurant includes the district’s name, to help endear it to the locals. Looking into the kitchen, you’ll see a cauldron and charcoal brazier. The signature ‘Setagaya Chinese Soba’ features dried boiled fish and Shodoshima soy sauce. Feel your stomach rumble to the spectacle of the pork being grilled over charcoal. The boiled noodles are poured into the bowl and carefully topped with lacto-fermented bamboo shoots and greens. It’s a simple deliciousness. | Bib Gourmand | Air conditioning,Cash only,Counter dining | 0 | 35.644177 | Tokyo, Japan | 139.609392 | Setagaya Chukasoba Soshigaya Nanachome Shokudo | ¥ | https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/setagaya-chukasoba-soshigaya-nanachome-shokudo | 2024-05-14 15:03:27.672068527+08:00 | ||
5010 | 5010 | 3-1-11 Minamikarasuyama, Setagaya-ku, Tokyo, 157-0062, Japan | Ramen | The owner-chef fell under the spell of ramen, which he had with his grandfather when he was young. He then made up his mind to become a ramen artisan himself. His signature dish is ‘Shio Soba’. There’s a wonderful fragrance to the Japanese-style dashi, made from kombu and dried sardines. He cooks pork fillets over low heat to rare doneness and slices them thin. He serves the soup extra hot so that it can be enjoyed like shabu-shabu. | Bib Gourmand | Air conditioning,Cash only,Counter dining | 0 | 35.671318 | Tokyo, Japan | 139.608962 | SEIJOSEIKA | ¥ | https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/seijo-seika | 2024-05-14 15:03:27.699918334+08:00 | ||
5015 | 5015 | 4-26-10 Nishiogikita, Suginami-ku, Tokyo, 167-0042, Japan | Ramen | Chef Sasaki’s ideal is simply, “everything is delicious”. Such a great statement! With ‘seimenjo’, or ‘noodle factory’, in the name, his use of Japanese wheat is definitely a selling point. Out of love for his home region, he uses salt and soy sauce sourced from Akita Prefecture. Clear soup of chicken and seafood seems somehow nostalgic. The goal is to be a restaurant that yearns for its home region. Produce is purchased from nearby shops, so as Sasaki Seimenjo prospers, so does Nishiogikubo. | Bib Gourmand | Air conditioning,Cash only,Counter dining | 0 | 35.708552 | Tokyo, Japan | 139.592358 | Sasaki Seimenjo | ¥ | https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sasaki-seimenjo | https://sasakiseimenjo.shopinfo.jp/ | 2024-05-14 15:03:27.761164548+08:00 | |
5021 | 5021 | 2-57-2 Higashiikebukuro, Toshima-ku, Tokyo, 170-0013, Japan | Ramen | ‘Japanese ramen’ was added to the name from a desire to spread Japanese culinary culture to the world. Naturally, the shop specialises in domestic ingredients. Their ramen looks great, the aroma whets the appetite, the flavour captivates: this ramen sets all five senses tingling. But what really drives the popularity is the sixth sense—the chef’s instinct for what pleases his guests. | Bib Gourmand | Air conditioning,Cash only,Counter dining | 0 | 35.732982 | Tokyo, Japan | 139.717911 | Japanese Ramen Gokan | ¥ | https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/japanese-ramen-gokan | 2024-05-14 15:03:27.848729869+08:00 | ||
5039 | 5039 | 3-14-2 Ginza, Chuo-ku, Tokyo, 104-0061, Japan | Ramen | With a single bowl, Yasufumi Matsumura shows you the evolution of ramen. The soup uses no sauce, instead relying on the flavour of duck, free-range chicken and vegetables and the salt tang of dry-cured ham – taking a page from the preparation of consommé in French cuisine. The name suggests setting sights high for constant improvement by suggesting the halfway point when climbing Mount Fuji. | Bib Gourmand | Air conditioning,Counter dining | 0 | 35.670563 | Tokyo, Japan | 139.770185 | Chukasoba Ginza Hachigou | ¥ | https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/chukasoba-ginza-hachigo | 2024-05-14 15:03:28.058939119+08:00 | ||
5051 | 5051 | 1-14-1 Ojihoncho, Kita-ku, Tokyo, 114-0022, Japan | Ramen | White Dashi Ramen, the marquee dish, is unusual for its clear soup. Seafood such as dried sardines, kombu and katsuo-bushi (dried bonito flakes) impart umami to the ramen’s soup and homemade flat noodles. The distinctive curl of the hand-rolled noodles imparts a definite twist to the texture. Also popular is the sansho (Japanese pepper) ramen with its invigorating fragrance. For your topping, we recommend the wontons stuffed with lashings of shrimp or pork filling. | Bib Gourmand | Air conditioning,Cash only,Counter dining | 0 | 35.753411 | Tokyo, Japan | 139.733849 | King Seimen | ¥ | https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/king-seimen | 2024-05-14 15:03:28.220855258+08:00 | ||
5085 | 5085 | Strachan 11, Malaga, 29015, Spain | Fusion | If you’re looking for a restaurant in the centre of Málaga just a few metres of the cathedral, this restaurant could be the perfect option. The focus in this charming and intimate space with just a handful of tables (the majority of which are on the pedestrian street it fronts), is on an interesting approach to fusion cuisine which combines creativity and South American flourishes and detail – the latter stemming from Argentina-born chef Emi Schobert who searches for his inspiration “in the sea, the mountains and local ingredients”. Given his success and the limited space, we recommend booking ahead! | Bib Gourmand | Air conditioning,Terrace | 0 | 36.7197468 | Malaga, Spain | -4.420422 | Blossom | €€ | https://guide.michelin.com/en/andalucia/malaga/restaurant/blossom-1202609 | https://blossommalaga.com/ | 2024-05-14 15:03:28.60924735+08:00 | |
5326 | 5326 | 223 Jalan Burma, George Town, 10050, Malaysia | Street Food | This stall has attracted a loyal fanbase for over 30 years. Their signature Hokkien prawn mee and loh mee are best enjoyed with additional toppings like crispy roast pork or fish balls. Their prawn soup boasts deep umami. | Bib Gourmand | Cash only | 0 | 5.4191353 | George Town, Malaysia | 100.3273692 | Green House Prawn Mee & Loh Mee | $ | https://guide.michelin.com/en/pulau-pinang/my-george-town/restaurant/green-house-prawn-mee-loh-mee | 2024-05-14 15:03:31.25963328+08:00 | ||
5329 | 5329 | 82 Jalan Siam, George Town, 10400, Malaysia | Street Food | Open for half days, this small store draws long queues – mostly tourists and young customers. They serve just one dish: stir-fried koay teow. The wok-fried flat rice noodles emit a charcoal aroma, are well seasoned and come with quality ingredients that can be spiced to taste. | Bib Gourmand | Cash only | 0 | 5.4148507 | George Town, Malaysia | 100.320846 | Siam Road Char Koay Teow | $ | https://guide.michelin.com/en/pulau-pinang/my-george-town/restaurant/siam-road-char-koay-teow | 2024-05-14 15:03:31.297906189+08:00 | ||
5330 | 5330 | 96 Lorong Macalister, George Town, 11400, Malaysia | Street Food | Three sisters inherited their father's life's work, which he began in 1963, selling char koay kak, a snack from their ancestral home of Teochew. The rice cakes are fried with nice wok hei, the right amount of soya sauce, bean sprouts, egg and spiciness; with optional hot sauce. | Bib Gourmand | Cash only | 0 | 5.4170531 | George Town, Malaysia | 100.3290739 | Sister Yao’s Char Koay Kak | $ | https://guide.michelin.com/en/pulau-pinang/my-george-town/restaurant/sister-yao-s-char-koay-kak | 2024-05-14 15:03:31.308026291+08:00 | ||
5694 | 5694 | 119 Avenue A, New York, 10009, USA | Vegetarian, Contemporary | What began with a handful of seats and vegetarian burgers has evolved with a new location and new menu. Brooks Headley's first-come, first-served spot, with vintage diner vibes, is squarely in the middle of the East Village and the new menu is equal parts quirky and contemporary, and fully vegetarian (even sometimes vegan). It's very creative, as in sweet and sour beets over jalapeño cream cheese and pretzels. Yes, it sounds weird, but it works. Cabbage filled with sticky rice and oyster mushrooms has plenty of character, and the burger crafted from quinoa, chickpeas, carrots and walnuts is how they made their name. All of the desserts are worth trying, especially the peanut butter pie and the seared malt cake with house-made cream cheese gelato that punches way above its weight. | Bib Gourmand | Air conditioning | 0 | 40.72636 | New York, USA | -73.9834395 | Superiority Burger | $$ | https://guide.michelin.com/en/new-york-state/new-york/restaurant/superiority-burger | http://www.superiorityburger.com/ | 2024-05-14 15:03:35.901098306+08:00 | |
5697 | 5697 | 190 N. 14th St., New York, 11249, USA | Thai, Contemporary | Husband-and-wife Chefs Ohm Suansilphong and Kiki Supap are behind KRU, which is Thai for "guru." Indeed, you will get a lesson in traditional Thai dishes albeit ones that have been spruced up in a decidedly contemporary way. Sleek and airy, the interior is equally of-the-moment with exposed brick walls and ductwork along with cement tiled floors. First up? An invigorating salad of multi-colored cauliflower "pla" dressed in chiles, lime and fish sauce. Khai phra arthit, or a rice omelette that is equal parts fluffy and dense, is further proof that the simplest ingredients often are best. Thai dip is a smoked whitefish relish with anchovy, shrimp paste and coconut cream, but for a mind-blowing modern (and vegan) spread, order the olive lon. | Bib Gourmand | Air conditioning,Wheelchair access | 0 | 40.723224 | New York, USA | -73.9555176 | KRU | $$$ | https://guide.michelin.com/en/new-york-state/new-york/restaurant/kru | https://www.krubrooklyn.com/ | 2024-05-14 15:03:35.974493322+08:00 | |
5702 | 5702 | 367 7th Ave., Brooklyn, 11215, USA | American, Contemporary | Next-door sibling Winner may earn the trophy for its bread and desserts (also served here) but Runner Up is likely number one in many Park Slope residents' hearts given its serious focus on fresh, seasonal produce anchored by savory heavy-hitters.Blink and you'll miss this diminutive place drenched in natural light. The good vibes extend to the food, where you may tuck into a sweet-tart citrus salad with aged gouda and cool-crisp fennel. Then, dark rye breadcrumbs coat the smoked trout- and potato-filled croquettes for a delicious bite. Fisherman's pie riffs on the classic savory shepherd's pie, subbing in flaky pollack, charred tomatillo, spinach and buttery mashed potatoes. Save room for the house-made chocolate-hazelnut pot de crème. | Bib Gourmand | Air conditioning,Counter dining,Interesting wine list,Terrace | 0 | 40.6658055 | Brooklyn, USA | -73.9829882 | Runner Up | $$ | https://guide.michelin.com/en/new-york-state/brooklyn/restaurant/runner-up | https://www.winner.nyc/runner-up | 2024-05-14 15:03:36.076012244+08:00 | |
5781 | 5781 | 133 Chrystie St., New York, 10002, USA | Chinese, Cantonese | Chrystie Street wins big with this high-energy Chinese restaurant that is always down to have a good time. The stylish room leans on a Hong Kong cinema motif with posters and stills from famous flicks. Further down, a movie marquee hangs above the chef’s counter. Looks aside, the cooking offers a fresh take on Cantonese favorites using top-rate products. Pan-seared pot stickers get their boost from a Berkshire pork and chive filling. Fried tiger shrimp slicked in mayonnaise has never been more appealing. Also worth an order is the salt and pepper fried chicken. The platter comes with fluffy scallion biscuits and a chili-plum jam that should be bottled and sold commercially. | Bib Gourmand | Air conditioning | 0 | 40.7195952 | New York, USA | -73.9932226 | Potluck Club | $$ | https://guide.michelin.com/en/new-york-state/new-york/restaurant/potluck-club | https://thepotluckclubny.com/ | 2024-05-14 15:03:36.997508646+08:00 | |
5872 | 5872 | 1260 Commercial Dr., Vancouver, V5L 2T6, Canada | Contemporary, Italian | Although there may be a number of Italian-leaning restaurants and pizza spots scattered around Vancouver, this simple pastificio invites diners to pull up a chair and savor authentic, well-prepared pasta dishes.They have bistro charm down pat, with black-and-white tiled flooring, a chalkboard emblazoned with the daily specials and a window onto an open kitchen. Consider the specials, then peek into the pasta rolling station and watch as your meal is made. A salad of romaine and chicory with oil-cured anchovy fillets and roasted red peppers is elegant in its simplicity. Tagliatelle with a wine-rosemary braised rabbit ragu is especially satisfying. There is just one dessert, but you'll be pleasantly full already. | Bib Gourmand | Air conditioning,Credit cards not accepted,Terrace | 0 | 49.2734255 | Vancouver, Canada | -123.0692656 | Magari by Oca | $$ | https://guide.michelin.com/en/british-columbia/ca-vancouver/restaurant/oca-pastificio | http://magari-o.ca | 2024-05-14 15:03:38.34419634+08:00 | |
6000 | 6000 | 505 College St., Toronto, M6G 1A5, Canada | Spanish | Are we in San Sebastian or Toronto? Open day and night since 2015, Grant van Gameren’s ode to Spain continues to be just the kind of place to get lost in and lose track of time. The cozy room is a vision, a stunning cocoon of curved, South African mahogany that wraps around every surface. The menu is equally small but offers a striking roster of conservas and pinxtos. Briny boquerones laid over stracciatella are a must, as are the plucky shrimp a la planxa coated in a riot of smoked paprika, cumin and garlic. Indeed, guests will graze and graze until they’ve run out of things to order. There’s plenty to drink here, too, with a host of talented bartenders ready to mix and pour sherries, highballs and smart cocktails. | Bib Gourmand | Air conditioning | 0 | 43.6559669 | Toronto, Canada | -79.4100717 | Bar Raval | $$ | https://guide.michelin.com/en/ontario/toronto/restaurant/bar-raval | https://www.thisisbarraval.com | 2024-05-14 15:03:39.794654157+08:00 | |
6024 | 6024 | Király utca 42, Pécs, 7621, Hungary | Contemporary, Hungarian | ‘Crumbs’ is a new wave bakery-cum-bistro with a relaxed urban style, owned by a charismatic and exuberant designer. Sit inside to watch the making of the delicious loaves and pastries or head out to the terrace for some people-watching in the part-pedestrianised lane. Modern, flavour-packed small plates are served throughout the day and can be accompanied by something from the biodynamic wine list. Of course, a pastry is a must to finish – the lemon meringue cruffin is a hit. | Bib Gourmand | Air conditioning,Terrace | 0 | 46.0770872 | Pécs, Hungary | 18.2339024 | Morzsa | €€ | https://guide.michelin.com/en/baranya/pecs/restaurant/morzsa | https://thisismorzsa.hu/ | 2024-05-14 15:03:40.097972312+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`));