The kitchen at Pollen Street Social showed off great skill in elevating local British ingredients in refined but safe dishes.
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My meal at Lasarte showed why Martin Berasateguia has been so successful with Michelin - he excels in using modern cooking techniques with a keen eye for flavors.
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The cooking at Clove Club takes the best products Britain has to offer and enhances them with solid technique and smart flavor combinations.
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Tim is arguably the most famous chef in Germany thanks to his appearance on Netflix’s Chef’s Table. Despite this fame, he is not just a celebrity chef - the guides love him as well, earning 2 stars from Michelin and 19.5 from Gault Millau.
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Berlin’s first three-star, Rutz and Marco Müller have a unique style of cooking and service that really fits the vibe of the city. Featuring daring flavor combinations and locally foraged ingredients, Rutz would be just at home in Copenhagen as it is in Berlin.
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The first Champagne region 3 star in a decade did not quite live up to the expectations set by the recent promotion by the Michelin guide. Interesting cooking but an uneven meal with more lows than highs.
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De rigeur haute causine in Paris. Le Squer’s classic creations continue to stand the test of time and are joined by some almost as good new ones but the overall experience felk a bit flat.
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Restaurant Gordon Ramsay has held its three Michelin stars longer than any other restaurant in London. Despite this, the food does not feel dated. However, it does lack excitement.
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