Le Calandre – Padova
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Rustic and hearty, Le Calandre is as down to earth as three star dining can get. The restaurant is filled with flavors in movement, where the senses are continually stimulated. Massimiliamo Alajmo in the kitchen and brother Raffelle in the dining room represent the same soul of a unique ingredient: harmony. Massimiliano is the youngest ever Italian chef to win three Michelin Star. Dishes such as Glazed Pigeon with essence of Red Turnip, Liver pate and Radicchio with Lardo are served in to the restaurant floor, managed by Raffaele with equal levels of panache.
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De Librije – Zwolle
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Ever fancied eating in a 15th century Dominican abbey? Then De Librije, located in the former abbey’s library (hence the name), is for you. For a real sense of history, book the ‘kitchen table’ in the atmospheric, vaulted kitchen below. But don’t be fooled by the building’s austere heritage. The three Michelin star De Librije offers a luxurious dining experience, whether in the kitchen, the main library restaurant or the first floor Salon, a private dining room with room enough for 36 guests. Husband and wife team Jonnie Boer, who runs the kitchen, and Thérèse Boer-Tausch, who ...
Arzak – San Sebastian
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Juan Mari Arzak serves dishes to amaze and amuse the senses. His family have occupied the same site in San Sebastian since 1897, and it remains a family affair with his talented daughter Elena at his side now. Together they offer a modern interpretation of classic Basque cuisine, including such delights as Lobster with white olive oil and smoked white tuna with figs and pine nuts.
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The building where the restaurant is located has been in the Arzak family since it was built in 1897. Built by Juan Mari Arzak’s grandparents, the space was initially used as ...
Chez Dominique – Helsinki
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One of only two Michelin-starred restaurants in all of Finland, Chez Dominique is a gourmet citadel reigning as Helsinki's "restaurant of the year" with most of the city's newspaper and magazine food critics. Near Esplanadi Park, the first-class restaurant offers French-inspired cuisine using fresh Scandinavian products whenever available.
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Established in 1998, Chez Dominique moved into a new address at the end of 2006. The restaurant's main dining room sits up to 50 guests while the cabinet, ideal for private dining, sits up to 14 guests. The atmosphere is pure and clean, as the white walls, tables and chairs ...
Aqua – Wolfsburg
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Sven Elverfeld has spent the last three years immersing himself in the deconstruction and reinterpretation of classic dishes, garnishes and preparation techniques from Germany and Europe. The result? Incredibly accurate three-star cooking that gently challenges the diner’s perception of European food. With reworkings of regional dishes such as Boiled Fillet of Müritz Lamb with Frankfurt Green Sauce and Breton Sole in Modern Finkenwerder Style Elverfeld attempts to evoke the memories of his German guest’s regional roots.
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Aqua is found in the The Ritz-Carlton, Wolfsburg, a striking modern hotel in Volkswagen’s Autostadt theme park. The restaurant brilliantly combines ...
Dal Pescatore – Mantova
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With Nadia Santini at its helm, Dal Pescatore has one of Italy’s most celebrated women chefs. So desirable are dishes such as Calves Liver with artichoke and rosemary butter, that Dal Pescatore now has it’s own heliport for those “short stop over” international guests.
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Dal Pescatore restaurant is situated in the nature reserve of the Oglio Sud park in a small village of only 36 inhabitants. The elegant country house with the dining and sitting rooms are encircled by the greenery of the gardens. In summer, the restaurant service takes place outside on the veranda overlooking the garden, ...
El Celler de Can Roca – Girona
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El Celler de Can Roca, the Roca brother's restaurant, is a legacy of Can Roca, a restaurant serving traditional, modest and honest meals. A humble bar in a humble district which, by dint of effort, inventiveness and talent, gave birth to a full fledged avant-garde and sophisticated gourmet restaurant.
El Celler de Can Roca opened its doors in August 1986. The first dish Joan created was to be followed by over twenty years of evolution, new techniques and concepts. Dishes have been constantly revisited, reinterpreted and reinvented ever since. New creative routes to
Joan, Josep and Jordi's contributions complement ...
L’Atelier de Joel Robuchon – Paris
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A sublimely simple concept designed by Pierre-Yves Rochon; an open kitchen on a counter surrounded by 40 seats allowing customers to observe the preparation of the dishes and select their menu according to their appetite, since 'La Carte' proposes small portions of typical dishes. This is how L'Atelier de Joël Robuchon was born in Paris. Since the opening in 2003, thanks to his faithful companions, the chefs Eric Lecerf and Philippe Braun, L'Atelier de Joël Robuchon offers you tastes throughout the seasons, an exceptional cuisine in a friendly and refined atmosphere all in black and red. L'Atelier ...
Nihonryori RyuGin – Tokyo
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Seiji Yamamoto looks to push culinary boundaries without breaking the central tenets of traditional Japanese cuisine (seasonality, integrity of ingredients and cooking methods, etc) at this charming restaurant in Roppongi, a district of Tokyo well known for its vibrant nightlife. His approach has made him one of Japan’s most celebrated chefs both at home and on the international circuit. Nihonryori RyuGin restaurant currently holds two Michelin stars.
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While some of the food is distinctly cutting-edge, RyuGin’s décor is firmly traditional – although no less striking. In 2009, RyuGin has been wonderfully converted to an atmospheric restaurant by ...
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Osteria Francescana – Modena
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The Osteria Francescana boasts the most cutting edge food in Italy. The head chef, Massimo Bottura, is a master of colour, texture and geometry, and the results are superb looking dishes. Osteria Francescana’s walls are adorned with some of the best contemporary art in the world, and Massimo Bottura matches them on the plate with his artistic skill. Take his interpretation of a New York skyline, a dish of Italian meats gently cooked sous vide, standing in for buildings and parsley foam depicting foliage.
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All great ingredients that pass through Massimo Bottura's kitchen are studied, smelled, touched, appreciated ...
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Alain Ducasse au Plaza Athénée – Paris
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As with Robuchon, Ramsay and others with restaurant empires across the world, you’re unlikely to find Ducasse in the kitchen here. But no matter because Ducasse has surrounded himself with an extremely talented team and he has proved himself over the years both a brilliant tutor and an astute judge of talent – hence the reason he has more Michelin stars in the world than anyone bar Robuchon. Here, head chef Christophe Saintagne continues Ducasse’s approach, with meticulous attention to detail, and an emphasis on local, sustainable produce and the finest ingredients. Ducasse’s legendary Rum Baba dessert ...
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Vendôme – Bensberg
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Star chef Joachim Wissler, restaurant manager Miguel Angel Calero Novillo and their team have established the Vendôme as one of Germany's best restaurants. In their first year in business, the Vendôme, which shares its name with the famous square in Paris, received its first Michelin star. Now the restaurant boasts three Michelin stars. Joachim Wissler’s Vendôme continues it’s ascent by showing equal regard for both haute and humble produce. It is not unusual here to see hearty German fare such as pig’s ear and calf’s cheek alongside obster and foie gras. In the elegantly refurbished setting of Schloss Bensberg, ...
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