Written under the pseudonym William Herbert by an Austrian-born expat who has travelled widely and visited more than fifty different three-Michelin-star restaurants. He writes to capture memorable meals and share honest impressions.
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A detailed comparison of the world’s major restaurant guides — Michelin, Gault Millau, Falstaff, Repsol, OAD and The World’s 50 Best — and how each interprets culinary excellence differently.
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A first visit to Le Clos des Sens in Annecy: nature-led, lake-fish focused Michelin three-star cooking, precise service, and a luminous Savoie mushroom composition.
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A ranked guide to Barcelona’s 3-Michelin-star restaurants: Disfrutar, Hermanos Torres, Lasarte and ABaC. Based on multiple visits at each and 50 visits to different three-star restaurants worldwide, with highlights and booking tips for 2025.
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Twice-dined at ABaC in 2025 confirms polished service but a tighter, safer menu. At 295 EUR, the tasting shows control yet less ambition than 2021. Good restaurant-with-rooms setup, but 30 minutes by taxi to the centre. Three stars now feel uncertain.
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Chef Tohru Nakamura refines his signature blend of French technique with Japanese elements at Tohru in der Schreiberei in Munich, delivering a calm, precise and deeply mature cuisine that fully justifies its three-star Michelin status.
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In the grand setting of Hamburg’s Hotel Vier Jahreszeiten, Christoph Rüffer’s Haerlin embodies modern French refinement with northern precision and emotional warmth.
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A personal journey through Bangkok’s world of ultra-luxury — comparing timeless heritage with modern serenity, and asking what truly defines the world’s best hotel.
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When Steirereck finally received its third Michelin star in 2025, it felt only natural to revisit the place where my own fine dining journey had quietly begun. A modern Austrian icon in Vienna’s Stadtpark, blending seasonal clarity, quiet precision, and timeless elegance.
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Led by a Spanish chef, Austria’s first three-Michelin-star restaurant unites bold flavours, precision, and individuality beneath the vaulted ceilings of a Grinzing wine cellar.
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In El Puerto de Santa María, chef Ángel León has shaped Aponiente into one of the world’s most original restaurants—a place where the sea becomes philosophy. Across eighteen visits since 2014, I’ve seen it evolve from a harbour bistro into a Michelin three-star temple of marine cuisine.
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From Cádiz to Hokkaido, a journey in search of the world’s finest sea urchin — from the rocky coasts of the Mediterranean to the pure sweetness of Ezo Bafun Uni in Hakodate. Two oceans, one taste of perfection.
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One of Kyoto’s most exclusive ryokans, Tawaraya embodies understatement and perfection. A reflection on its centuries-old kaiseki tradition — and one of the most extraordinary dining experiences I have ever had.
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