Fifteen years and three visits after my first dinner at Atrio, I returned to Cáceres to discover how Toño Pérez has transformed the Iberian pig into the centrepiece of one of Spain’s most distinctive three-Michelin-star restaurants.
Two three-star restaurants, one day and a walk through the Black Forest between them. Schwarzwaldstube shows why this rebuilt German institution still matters.
In Baiersbronn, Claus-Peter Lumpp still serves foie gras in several preparations, game in two services and cheese from a trolley. Restaurant Bareiss feels gloriously out of step with modern fine dining, and that is precisely why it is so compelling.
Eight three-star kitchens sit between Menton and Les Baux, the densest concentration in France after Paris. I have eaten in seven. The best food is in Saint-Tropez, the best single dish in Cassis, the best room in Monaco. Here is what each house is like and which one is worth your trip.
Aponiente’s 2026 season brings Ángel León’s marine cuisine closer to its source. Part of the meal now unfolds in the marshes, where water, light, fish, and landscape become inseparable from one of the world’s most distinctive fine dining experiences.
Fifteen years and three visits after my first dinner at Atrio, I returned to Cáceres to discover how Toño Pérez has transformed the Iberian pig into the centrepiece of one of Spain’s most distinctive three-Michelin-star restaurants.
Two three-star restaurants, one day and a walk through the Black Forest between them. Schwarzwaldstube shows why this rebuilt German institution still matters.
In Baiersbronn, Claus-Peter Lumpp still serves foie gras in several preparations, game in two services and cheese from a trolley. Restaurant Bareiss feels gloriously out of step with modern fine dining, and that is precisely why it is so compelling.
Eight three-star kitchens sit between Menton and Les Baux, the densest concentration in France after Paris. I have eaten in seven. The best food is in Saint-Tropez, the best single dish in Cassis, the best room in Monaco. Here is what each house is like and which one is worth your trip.
Fabien Ferré took three Michelin stars in a single stroke, and I gave him four courses to prove it: a driving day, the last meal of a family week in Provence, a plane to catch. Technique came through at full strength. Ambition stayed behind the longer menus.
Three stars on a terrace above the sea at Cassis, where Dimitri Droisneau cooks straight out of the water below. Book lunch in summer and you get the full experience; a winter evening gives you far less for the same price.
Twelve years after our first family visit, the three-Michelin-starred L’Oustau de Baumanière feels both renewed and recognisable: contemporary in form, classical at heart, and deeply shaped by its setting beneath Les Baux-de-Provence.
Casa Marcial sits alone on an Asturian hillside near Arriondas, far from any fine-dining circuit. You do not pass it; you set out for it. The Manzanos' Nordeste menu turns place, weather and memory into ingredients, in one of the finest three-star dinners I have eaten anywhere.
Aponiente’s 2026 season brings Ángel León’s marine cuisine closer to its source. Part of the meal now unfolds in the marshes, where water, light, fish, and landscape become inseparable from one of the world’s most distinctive fine dining experiences.
At twenty years, Mirazur is not looking back. A collaborative menu by Mauro Colagreco and Ferran Adrià unfolds as a thoughtful sequence of ideas, where cuisine, service, and setting merge into a precise and evolving experience above the Mediterranean.
At Le Louis XV in Monaco, Alain Ducasse’s classical Mediterranean luxury feels composed and precise. A grand old-school restaurant, with exceptional John Dory, remarkable lamb, and service of rare confidence.
At La Chèvre d’Or in Èze, Tom Meyer gives the legendary two-Michelin-star Riviera restaurant a clearer, lighter voice through Mediterranean cooking, Chardonnay, and one of France’s great dining-room views.
