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The luxurious and elegant gourmet restaurant in the Jardin des Champs-Elysées has long been a Parisian institution. It serves authentic "haute cuisine" that is deeply rooted in French classics, but also includes modern touches. A first-class encounter!
Mauro Colagreco is Argentinian, but his passion is for Mediterranean cuisine, with his extraordinary dishes based on the lunar calendar and the phases of the moon. Home-grown vegetables and hand-picked fish and meat form the basis of his creative cuisine.
Absolute top class from Christoph Rüffer. Outstanding products are masterfully refined into sophisticated compositions: delicate, full of flavor, balanced or with a kick. Always special.
World class! Edip Sigl presents pure Chiemgau with regional products in one menu and the best from other countries in the second. Strong contrasts, super sauces. Pleasant ambience, top service.
Rasmus Munk aims to inspire change, with holistic gastronomy as his chosen tool. Inside an otherworldly warehouse setting, guests are met with exceptional flavor, ethical questions and boundary-pushing ingredients.
The continuity of fine dining is celebrated here: Claus-Peter Lumpp and his team have been serving modern French cuisine that touches the heart and soul for many years. Predicate: tasteful.
Jordnær is housed within an unassuming suburban hotel, but make no mistake, this is one of the world’s great restaurants, showcasing luxurious ingredients through highly refined, precise preparations.
On a cobbled street beside Christianshavn’s canal, ringing the bell reveals warm timber interiors, Danish design and Nicolai Nørregaard’s smoke-kissed interpretation of Nordic cuisine.
The new generation goes one better: The Landhaus is one of Austria's top addresses. Thomas Dorfer has confidently followed in its footsteps. Creative ideas, perfect implementation. Excellent!
Lukas Nagl makes his mark on Austria with unmistakable fish cuisine. Copying? Impossible. Sommelier Katharina Gnigler is also considered a luminary, her drink recommendations (with and without alcohol) are unique.
It doesn't get any better than this: star chef Marco Müller knows how to create inspiring food from the best ingredients "that feeds the head, touches the heart and makes the stomach warm and happy".
Led by Daniel Berlin, Vyn represents a contemporary expression of southern Swedish gastronomy, where local tradition is interpreted through a forward-looking, produce-led fine dining lens.
Aira is a refined waterfront fine-dining destination where seasonal Nordic ingredients meet modern technique, elevated by truly exceptional, attentive service in a calm, design-led setting.
Ángel León's revolutionary new seafood cuisine surprises with atypical ingredients from the great larder of the sea and the latest techniques with which he creates sophisticated creations. Dishes such as king crab essence, sea bacon, sea cucumber crackers or seafood sausages and seaweed gummies are an expression of León's ambition to discover new ingredients from the sea and develop them sustainably. The two tasting menus, which change according to León's current catch, offer extraterrestrial flavours from the most mysterious corners of our seas.
The three-star restaurant is a gastronomic temple that stands for exceptional and refined French cuisine. Head chef Alain Passard lives for quality, sustainability and regionality. Under his direction, the "Arpège" takes guests on a unique journey through the restaurant's own vegetable garden, as the food is grown by him personally and transformed into fabulous vegetarian dishes in the kitchen. The atmosphere is elegant and understated, very French - the focus is on the essentials.
A gastronomic institution in San Sebastian for many years, Juan Mari Arzak and his daughter Elena are among the country's gastronomic elite. His creative, sometimes experimental cuisine is imaginative and the dishes impress with their lasting aromas and intense flavours.
Just a few steps from the sea, the hotel not only offers luxurious suites, but also a restaurant where Spanish hospitality is served to perfection. Chef Tono Perez serves all the creativity of modern regional cuisine in a single menu.
Gilles Goujon runs his restaurant in the small village of Fontjoncouse, supported by his two sons Enzo and Alex. The food is "haute cuisine", unpretentious and relaxed, but each dish is prepared with precise craftsmanship and perfect flavours.
Tim Boury and Inge Waeles' brick villa has been a haven of modern gastronomy and the very finest taste for years. The cuisine is lively, creative and open to new ideas, but not without skillfully incorporating classic elements into the first-class dishes.
In the magnificent Grand Hotel Les Trois Rois, the Cheval Blanc delights with French haute cuisine full of clarity and finesse - refined with Mediterranean and Asian nuances. The cuisine is of the highest calibre - a gastronomic royal experience.