The best "International Cuisine"-Restaurants
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.
100 points for this exceptional restaurant! The restaurant: beautiful and unusual, the culinary art of Executive Chef Martin Klein and his team even better, the guest chef principle unrivaled. Exceptional.
Berlin chef Matthias Diether brought big-city glamor to Tallinn. Rich, confident cooking meets German precision in the kitchen and French sophistication in the dining room, creating a distinctive dining experience.
A high-ceilinged room with pale timber interiors and clean, minimalist lines creates a zen-like backdrop for Kristian Baumann’s visually striking, beautifully balanced dishes exploring his Korean heritage.
In the listed building, Tohru Nakamura offers top European cuisine with Japanese influences in ten courses. Young team, stylish ambience with old window fronts and warm lighting accents.
Located within Stockholm’s Royal Opera, Operakällaren is a fine dining destination led by Emanuel Tärnqvist, where refined French influences meet contemporary elegance, with an outstanding wine cellar.
The birthplace of the German culinary miracle has always been a reference to French haute cuisine. Today, Ben Chmura serves contemporary high cuisine that you could also find in Paris.
Antony Genovese's fusion cuisine mixes Mediterranean with Asian influences. The creative and innovative dishes are matched with an attentive service by Maitre Matteo Zappile and his extensive wine list.
Founded by the brothers Remo and Mario Capitaneo in the heart of Milan, the restaurant is characterised by its innovative concept: an open kitchen that actively involves the guests. The gastronomic offering is modern, creative and places great emphasis on first-class, seasonal ingredients. The service is young, competent and attentive, and the wine selection is exquisite and carefully chosen.
Overlooking the flowers and peacocks of Frederiksberg Gardens, this romantic critics' favorite delivers a creative menu shaped by Japanese flavors and aesthetics, paired with sublime service and a thoughtful wine list.
The celeriac in the "7132 Silver" - there was something about it ... Even predecessor Mitja Birlo amazed guests in the two-star restaurant of the "7132 Hotel" in Vals with this inconspicuous vegetable. His successor Marcel Koolen does the same. But in a Thai dish. But more on that later. We start with a glass of Cristal 2015 in the kitchen. One snack stands out: the frikandel, a nod to the chef's Dutch homeland. Instead of deep-fried sausage, Koolen opts for smoked eel and - so that the snack is not too intense - sea bass, topped with pickled onions, a dill emulsion, kohlrabi pickled in yuzu and crystal caviar. Several times on the menu, the chef indulges his penchant for Asian cuisine, such as with the celeriac cooked for two hours. He then glazes it with a reduction of soy, agave, roasted garlic, chili and star anise. An emulsion made from the oil in which he previously roasted the latter three ingredients enhances the flavor. On top: a celery chip with five-spice seasoning. And carrot salad, inspired by a classic Thai papaya salad, and a light sauce based on coconut milk and lemongrass. Earthy, sweet notes, freshness and acidity, a citrusy kick from galangal oil and finger lime - an amazing dish! Two highlights alongside the perfectly cooked lobster and the bisque made from smoked lobster mousse. the deep-fried ball, filled with a ragout made from the lobster claws, and the lobster shell, which Koolen transforms into an artistic presentation plate.
Chic flair in the middle of the Almenland Nature Park. Nature, local produce and sustainability are the inspiration. The sweet finale is created by former world confectionery champion Eveline Wild.
Sebastian Obendorfer's highly acclaimed creations surprise with flavorful details such as iced olive, ensembles such as salmon and oyster and Asian influences and ingredients.
Thorsten Bender's brilliantly composed menus really tug at the synapses. He plays with luxury products as well as the basics, such as the Breton turbot with salad and watercress stock.
At the new Mandarin Oriental Vienna, Carinthian Thomas Seifried - who previously spent eleven years at the Ritz-Carlton on the Cayman Islands - creates an exceptional menu dominated by first-class seafood.
Fish, seafood, shellfish and meat are fixed components in the refined menu of the Wine Route's first two-star restaurant. If you like to socialize, make a reservation at the long "Schimkow.TISCH".
1 room, 5 tables, 23 courses - and Bernhard Zimmerl at the center of the action. Cooked live, staged course by course. An intense, personal dining experience that pushes culinary boundaries.
Rosina Ostler cooks one of the most exciting and creative kitchens in the city. With great meticulousness and aesthetics, she brings surprising, eye-opening flavors to the plate in superbly curated menus.
Pure is the language of the cuisine, pure is the taste of the regional ingredients - and pure is also the pleasure. The beautiful Berchtesgadener Land region offers fine European cuisine, elegantly presented.
Cornelia Fischer has already created her own world at Hotel Überfahrt with her absolute focus on regional products, her pleasantly unpretentious manner and her subtle style of cooking.