RAW, sets a high ladder for the rest of Taiwan’s restaurants. Using mostly local Taiwanese ingredients, uplifted by some imported treasures such as uni from Japan, French nouveau cuisine cooking techniques and concepts of the Parisian bistronomy, the one year baby is rooting its steps firmly on the Taipei dining scene.
Bastide de Mustiers brings alive the nature-driven philosophy of Alain Ducasse’s Michelin-stared cooking. From an olive oil …
Opened in 1991, V ZATIŠÍ was one of the pioneers of privately owned restaurants in Prague. One might doubt the merits of a dining spot in a country where just […]
The chef Eric Canino is known as one of the pioneers of healthy French cuisine. In the fashion of the legendary three-Michelin chefs Michel Guèard and Alain Ducasse, he also tries to create light and intensely flavored dishes.
Natural gem in the French Mediterranean waters, L’Anse de Port Cros requires a sea-bound journey worth the trip. From the Michelin Guide perspective the effort to travel to this sparsely […]
Nobuyuki Matsuhisa aka Nobu is a legend in Japanese cooking worldwide. Matsuhisa in Aspen and LA were his first restaurants.
Hiltl was the first vegetarian restaurant and a real “gasthaus” catering to a wide variety of the guests’ needs. There is a buffet as well as a la carte menu, a cool bar and an elegant seating all spread on there floors.
The self-taught and by experience formed art of the Spruce’s chef Mark Sullivan was appraised by the Michelin guide.His personal relationship with local farmers and ranchers translates smoothly into the seasonal menus.
Owner-run camaraderie thrives at Bistrot d’Antoine. The cosy and casual bistro with an exposed street terrace in Vieux Nice, the Old Town, has remained the most popular casual dining spot in Nice for […]
In one of the oldest, stunningly facade-painted farm houses in the Engadine valley Talvo by Dalsass offers the most consistent fine meal in the summer and winter around St Moritz. Only a […]