Top 100+ European Restaurants 2015
51 La Pergola
Born in Germany and trained in Heinz Winkler's kitchen, Heinz Beck serves some of the haute-est Italian cooking in Italy. The wine cellar holds 53,000 bottles, and the water service includes a staggering 29 types of bottled water. If that isn't enough for you, the location on the top floor of the Cavalieri Hotel means you get to enjoy stunning views of Rome while enjoying dishes like creamed artichoke soup with steamed scampi and a fillet of turbot on a “caponata” purée.
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via Cadlolo 101 Rome, Italy 06 3509 2152
52 Mirazur
Argentine-born Mauro Colagreco, who once plied his trade in the kitchen of L'Arpège, brings an original culinary style to some of the Mediterranean's best ingredients and creates dishes like local zucchini in its own broth. His restaurant, set on the Moyenne Corniche in Menton, and just a stone's throw from the Italian border, offers spectacular views of the Mediterranean coastline.
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30 avenue Aristide Briand Menton, France 04 92 41 86 66
53 Da Vittorio
From a kitchen filled with high-quality fish and crustaceans, the Cerea family will serve you some of the best seafood dishes in Italy, like scampi with a broccoli sponge in a zucchini broth, despite the fact that their restaurant is located in a beautiful old farmhouse on the outskirts of Bergamo, more than 200 kilometers from a major body of water.
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via Cantalupa 17 Brusaporto, Italy 03 7672 3001
54 Martín Berasategui
One of the founders of the molecular gastronomy movement and a sensation during the cuisine's heyday, Martín Berasategui continues to attract international diners from all over the world to this restaurant, located in a suburb a mere 10-minute taxi ride from San Sebastian. The menu ranges from modern creations like vegetable hearts salad with seafood, cream of lettuce and iodized juice to more traditional fare like kokotxas in pil-pil sauce.
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Loidi 4 Lasarte, Spain 94 336 6471
55 Jean-François Piège.
Jean-François Piège has abandoned the formality and grandeur of his former restaurant, Les Ambassadeurs in the Crillon Hotel, for this more casual, 20-seat, second-floor dining room in the 7th arrondissement. In the process, he has also abandoned the super-expensive menus that he used to present, in favor of a more reasonably priced multi-course menu featuring eight dishes selected by the chef, followed by a main course that diners choose from a list of four ingredients. Located above his brasserie, Thoumieux, the restaurant gives the appearance of a posh cocktail lounge (at some tables you sit on sofas), rather than a place where you can find a perfectly cooked lièvre à la royale. The wine list is superb, and the casual but smart ambience (the restaurant was designed by India Mahdavi) makes it one of the more enjoyable ways to experience haute cuisine in Paris.
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79 Rue Saint-Dominique Paris, France 01 47 05 79 79
56 Oaxen
Though 2014 is the year when Oaxen debuts on our Top 100 list, had the restaurant not been closed (they moved from a location 90 minutes south of Stockholm to the Djurgården, an island in the center of the city), it would have debuted in 2013. But despite a new location, one thing that hasn’t changed is Magnus Ek’s approach to cooking, which is to utilize the immediate proximity around the restaurant to source as many things as possible. So how did Ek replace the wonderful farmland and forests that surrounded the old location? He got the King of Denmark to give him permission to plant a garden on the Djurgården, where he raises as much of the produce he uses as possible. But Ek’s fanaticism for staying local didn’t stop there: Everything from the tables to the porcelain to the knives used in the restaurant were fabricated in the shipyard a few hundred meters from the restaurant.
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Beckholmsvägen 26 Stockholm, Sweden 46 (0) 8 551 531 05
57 Mathias Dahlgren
Als René Redzepi model staat voor de vooruitstrevende tak van de "New Nordic cuisine", dan is Mathias Dahlgren een voorbeeld van de klassieke stroming. Zijn restaurant in het Grand Hotel van Stockholm is ook formeler dan de creatieve eetruimtes waar doorgaans moderne Scandinavische gerechten geserveerd worden. Dahlgren werkt seizoensgebonden en serveert gerechten die zowel herkenbaar Scandinavisch zijn (zoals gestoomde koolvis met een emulsie van paddenstoel en zalmkuit) als meer internationaal van stijl. Enige humor is Dahlgren niet vreemd, zoals in zijn gerecht "Wat komt het eerst: de kip of het ei?": een ei - gekookt op 62° - wordt ondergedompeld in een gereduceerde kippenbouillon en besprenkeld met gebroken crackers van kippenvel, het geheel afgewerkt met fijngesnipperde peterselie en geraspte zwarte truffel.
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Södra Blasieholmshamnen 6 Stockholm, Sweden 46 (0)8 679 35 84
58 Le Petit Nice
Loup, gallinette, chapon rouge, rougets, spiny crustaceans, and the amazing vegetables that are grown in Provence: Is there a better way to savor the fruits of the Mediterranean than dining on Gérald Passédat's spectacular seaside terrace, located a short drive from the port of Marseille. Passédat's signature dish of sea bass with black truffles, zucchini, cucumber, basil and coriander should not to be missed
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Anse de Maldormé Marseille, France 04 91 59 25 92
59 Don Alfonso 1890
Given that all the restaurants on the Amalfi Coast have access to amazingly high-quality fish and seafood, Alfonso Iaccarino needed something to set his restaurant apart. He decided the pathway to success lay in growing as many of his own ingredients as possible. So long before it was fashionable for a restaurant to have their own farm, Alfonso was operating Le Peracciole, a six-hectare plot of land where the only thing that could rival the quality of the fruits and vegetables it produced were the perfect views it offered of the Isles of Capri and Ischia. Given that the ingredients Alfonso served his customers have that pedigree, no wonder one of our reviewers described the tomatoes he ate as “the best I ever tasted.” Now, along with the “elegant cuisine” and “stellar wine list,” the Iaccarino family has added a hotel to the mix, which means that after dinner one can retire without the thirty-minute drive to towns like Sorrento or Positano.
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corso Sant'Agata 11 Sant' Agata sui Due Golfi, Italy 08 1878 0026
60 Hedone
Blogger turned chef Mikael Jonnson sources some of the best ingredients in the U.K. - fish straight from the docks in Poole, grass-fed Irish beef that has been hung for 60 days, AOC onions imported from France - and prepares them with a level of love and respect you don't see in many contemporary restaurants. Extremely popular with OAD reviewers, who are focused on eating the best possible products; some reviewers have visited the restaurant in excess of 50 times.
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301 Chiswick High Road London, UK 020 8747 0377
61 Taillevent
Jean-Claude Vrinat was considered the consummate host. Although he is no longer with us and the restaurant is now owned by the family who operates Chateau Phelan Segur, this restaurant located in a splendid hotel particulier in the center of Paris still offers refined food, a fabulous wine list and what some argue is the best service team in the world.
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15, rue Lamennais Paris, France 01 44 95 15 01
62 Andreas Caminada
Andreas Caminada’s restaurant, set high in the Swiss Alps in a beautiful castle an hour’s drive from either Davos or St. Mortiz, stands for the proposition that no journey is too arduous for those who are looking for an exceptional dining experience. A protégé of Restaurant Bareiss’ Claus-Peter Lumpp, the 36-year-old Caminada took the classical training he received at Lumpp’s restaurant and created a style of cooking that is more in line with how Alain Passard and Jean-Georges Klein approach cuisine, creating dishes like slightly cooked char with beetroot and peas, and a glazed saddle of lamb with chickpeas, chocolate, black root vegetables and cream of tomato. One reviewers praised a wine list described as a “labor of love,” and another described the restaurant as “one of the most beautiful places I ever ate in.”
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Schlossgas 71 Fürstenau, Switzerland +41 (0)81 632 10 80.
63 Combal.zero
Famous as a mad scientist during the molecular gastronomy era, Davide Scabin still serves some of the most cutting-edge cuisine in the world despite going natural a few years back. A trip to his restaurant, located in a modern art museum on the outskirts of Turin (the museum is open late, so you can enjoy the collection before dinner), remains one of the most compelling dining experiences in Europe.
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piazza Mafalda di Savoia Rivoli, Italy 01 1956 5225
64 Jin
Jin is the vision of Nina Nikkhou, who grew up in Tokyo as the daughter of an American father and a Japanese mother; she left Japan first for Duke University and then for Paris, which became her adopted home. She brought in Sapporo native chef Takuya Watanabe, and he and Paris-based architect Jun Yonekawa have created an experience that is as authentic as it gets. Tasty, tasty.
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6 rue de la Sourdière Paris, France +33 1 42 61 60 71
65 Ledbury, The
The skillful contemporary cooking served here, which features dishes like young vegetables with Beaufort cream and spring truffles, and native lobster with tomato butter and basil, is tinged with a modernist edge, and it has many diners calling this the best dining room in London. The high level of buzz being generated by its chef, Australian-born Brett Graham, signals that the restaurant has the potential to climb even higher in the culinary rankings.
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127 Ledbury Road London, United Kingdom 0207-792-9090
66 Kadeau
Along with Relae, this restaurant from Nicolai Nørregaard, Rasmus Kofoed and Magnus Hoegh Kofoed has firmly established itself among the top tier of the second generation of New Nordic restaurants. Inspired by the cuisine they grew up eating during their youth in Bornholm (a Danish island located just off the southern coast of Sweden), the restaurant offers a number of dishes featuring ingredients that the trio source from the island, like potatoes with cream of sea urchin and pickled cucumber and Danish squid served with pickled and fermented onions, elderflower, shrimps and tomato juice.
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Vesterbrogade 135 Copenhagen, Denmark 45 33 25 22 23
67 Torre del Saracino
If we were filmmakers looking for someone to play a chef who serves his customers a large platter of pasta and then belts out a few choruses of a classic Neapolitan song, we might consider Gennaro Esposito. Actually a quite subtle cook, Esposito is a fanatic for sourcing high-quality products, and you might find him strolling around the dining room with a braid of buffalo mozzarella weighing between 3 and 4 kilos. He will cut you a slice and drizzle a bit of spicy olive oil from Sorrento on top of it – a culinary experience as intense as it is simplistic. And you can’t mention Esposito’s restaurant without paying homage to its signature dish: a delicate fish soup thickened by ten different types of Gragnano pasta cooked in the broth; one reviewer describes it as “something that every gourmand should experience at least once.”
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via Torretta 9 Marina Equa, Italy 08 1802 8555
68 Reale
As we predicted after seeing the results of last year's survey, Niko Romito's restaurant has entered the Top 100 list, shooting up 50 places from a position of 118 in our 2014 edition. it’sThis is an even greater accomplishment when you consider the restaurant location in the Abruzzo, a region that doesn’t attract many tourists. Hopefully, it’s a trend that will continue; the restaurant is a mere 90-minute drive into the mountains from Naples.
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Piana Santa Liberata Cassadona, Italy 0864 69382
69 Château de la Chèvre d’Or
Ever since Breton-born Ronan Kervarrec took over this kitchen in 2010, he has reinvigorated this restaurant, according to our reviewers. Of course, any commentary on this restaurant has to begin with “the fabulous views of the Mediterranean” and the “unbelievable setting,” described as “secluded and romantic.” But reviewers report the cuisine “is every bit as good as the view”; one person said, “Even if you are facing a wall the food can stand on its own.” Kervarrec’s classic French cuisine features dishes like local zucchini served three ways—dressed with orange peel and curry-flavored squash seeds, the flower stuffed with mozzarella and fried in a tempura batter, and crushed with truffles – and red mullet scented with an olive purée and served with a stew of vegetables and almonds.
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6 Rue du Barri Eze, France +33 4 92 10 66 66
70 Le Bristol
Back in 1999, Eric Fréchon closed his bistro in Paris's 20th arrondissement in order to take over the kitchen at Hôtel le Bristol. Sixteen years later, the fine cooking and wonderful ingredients he has become known for serving still attract knowledgeable diners who enjoy a grand dining experience. Summer is a wonderful time to visit the restaurant as seating moves to the hotel’s garden.
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112, rue du Faubourg St-Honoré Paris, France 01 53 43 43 40
71 Madonnina del Pescatore
First among the reasons to visit Moreno Cedroni's restaurant is the amazing seafood he serves, which he prepares in a multitude of inventive and imaginative ways. The second reason is a dining room that offers a splendid view of that seafood's source, the Adriatic Sea. This year marks a return to the Top 100 list for Cedroni's restaurants after they missed out in 2014.
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lungomare Italia 11 Marzocca di Senigallia, Italy 07 1698 267
72 Heinz Winkler
By serving dishes like duck liver with green apple and venison with purple curry and a Port wine sauce, Heinz Winkler was the first chef in Germany to build an international reputation. His restaurant, located an hour south of Munich and a similar distance from Salzberg, has remained the premier dining destination in southern Bavaria for more than 20 years.
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Kirchplatz 1 Aschau im Chiemgau, Germany +49 8052 17990
73 Yam’Tcha
One can easily walk right past Adeline Grattard’s restaurant without noticing it, as it’s situated on a busy street near ’Les Halles in Paris and doesn’t look that different from the neighborhood’s other bistros. But ’looks are where the comparison ends – once you’re inside, the cooking is about as atypical for Paris as it gets. Grattard began her career working for Pascal Barbot at Astrance, which she followed up with a stint in the kitchen of Hong Kong’s vaunted Bo Innovation. Upon her return to Paris, she opened this restaurant and, utilizing her experience in those kitchens, forged a cuisine with dishes like lobster served in a bouillion of pimento, peas and egg yolks with XO sauce. The tiny restaurant (it is one of the toughest reservations to get in Paris) attracted raves for the food as well as a special pairing of teas that Grattard offers.
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4 Rue Sauval Paris, France +33 1 40 26 08 07
74 L’ Assiette Champenoise
Given comments like "he is cooking some of the best food anywhere in the world at the moment" (like duck sourced from Pierre Duplantier and served in a duck jus flavored with ponzu) and "he has brought fun back into high-level French dining," we are predicting a bright future for Arnaud Lallement. As one might expect, "an amazing list of Champagnes" accompanies the delicious food.
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40 Avenue Paul Vaillant Couturier Reims, France +33 3 26 84 64 64
75 HKK
It is to the credit of the Abu Dhabi investment group Tasameem that in the midst of rolling out branches of their highly successful Hakkasan, they stopped to take the time to create a top-level fine dining experience. At the heart of the operation is Tong Chee Hwee, who after spending 11 years as the head chef for the entire Hakkasan group, has settled in at HKK and is now offering diners creations like lychee-wood-roasted Peking duck; lobster soup with goji berry and enoki mushroom; and charcoal-grilled lamb in Sha-Cha sauce. One reviewer, while pointing out that in no way should this be confused with fusion cooking, credits the restaurant’s success as the result of “a careful re-thinking of Chinese cuisine combined with a deep understanding of European ingredients,” while another says the cooking is “as good as any you will find in Hong Kong.”
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Worship St London, United Kingdom +44 20 3535 1888
76 Restaurant Gordon Ramsay
If you are wondering how Gordon Ramsay, who appears to be quite busy yelling at bad restaurateurs on TV, manages to maintain such a high level of quality in the food at his flagship restaurant in London's Chelsea, let us introduce you to Clare Smyth, who has "reinvigorated this restaurant by taking what would otherwise seem to be rote preparations of classic dishes - such as Cornish turbot baked on the bone with seaweed, clams, sea beet, wild chervil and charred hispi cabbage - and giving them a new life."
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68 Royal Hospital Road London, United Kingdom 0207-352-4441
77 Benoit Violier
After collecting rave review after rave review about how Benoit Violier sourced "perfect ingredients" and prepared them with "a level of precision that harkens back to the time when classical French cuisine was king," our attention was piqued. But when none other than Pascal Barbot of L'Astrance told us that "the cuisine is even better than both of his predecessor's," we took special notice of this classic house where culinary giants like Frédy Giradet and Philippe Rochat used to man the stoves.
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Restaurant de l’Hôtel de Ville 1, rue d’Yverdon Crissier, Switzerland
78 Villa Crespi
Few restaurants have dual personalities, yet Antonino Cannavacciuolo's manages to accomplish that feat. How does Antonino do it? Well, he mixes dishes from his native Napoli (like linguine from Gragnano with baby squid and rye bread sauce) with those of his adopted Piedmont (Plin "Genovese," with Piemontese beef tartare and creamy parmesan foam). The restaurant is in a spectacular villa on the shores of Lake Orta, a setting that holds its own against the food.
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Via Fava, 18 Orta San Giulio, Italy +39 0322 911902
79 Ibai
After typical meals consisting of sausages, vegetable soup, sautéed mushrooms, grilled squid, hake cheeks with clams or pork in a curry sauce, reviewers tell us this asador located in the old town of San Sebastian can be mentioned in the same breath as places like Elkano and Etxebarri. At easily the most humble restaurant that has ever made our Top 100 list, they serve lunch only and are picky about who they will give a reservation to.
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Guetaria 15 San Sebastian, Spain 34 943 42 87 64
80 Alain Ducasse at the Dorchester
Joceleyn Herland leads a team that utilizes the Alain Ducasse playbook to create one of the most refined dining experiences in London. May we add that the posh location in the Dorchester Hotel certainly doesn't hurt the overall experience? Perfect for business or to celebrate a special occasion, especially on a nice day at lunch when the sun flows into the room from the large windows overlooking Hyde Park.
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53 Park Ln London, United Kingdom +44 20 7629 8866
81 Sportsman, The
After giving up a life as a schoolteacher to become a chef, Stephen Harris has demonstrated that the ingredients of his native Kent can be world-class if they are sourced correctly and then prepared by a chef who has mastered a variety of culinary techniques that range from traditional to modern. Don't be fooled by the setting in a converted pub as , you will find some of the best regional cooking in Europe here.
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Faversham Road Seasalter, United Kingdom 01227 273370
82 Koy Shunka
Given the difficulty that a European restaurant has in trying to replicate the Tokyo sushi experience, Hideki Matsuhisa has accomplished the next best thing. He has done a terrific job of adapting classic Spanish ingredients like espardenyes, kokotxas, calamari and baby eels into the kaiseki experience at this attractive 17-seat, counter-only restaurant. "Don't miss their take on ramen," with its thick, rich broth made from Iberico ham and topped with thinly sliced espardenyes.
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Copons, 7 Barcelona, Spain 934 127 939
83 Søllerød Kro
Nestled in the lovely village of Søllerød – 15 minutes from the Copenhagen airport – this 17th-century auberge offers diners a change of pace from New Nordic cooking. Using first-class local ingredients, the kitchen delivers both traditionally styled dishes, like veal sweetbreads with a sauce of carrots and morels, and dishes that incorporate more creative notes, like langoustine with cauliflower, pink grapes and dill. The icing on the cake is a service team led by the restaurant’s manager, the legendary Jan Restorff, and a wine list long considered the best in Scandinavia. Even reviewers who normally reserve their praise for modern kitchens seem to have made an exception for this “little jewel for food and wine lovers,” calling it “one of the best places to eat in Denmark.”
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Søllerødvej 35 Holte, Denmark 45 80 25 05
84 Septime
In the three years since they opened, a reservation at Bertrand Grébaut and Théo Pourriat’s restaurant has become one of the most difficult to get in Paris. Grébaut runs the kitchen, always utilizing top-class products to deliver tasty, seasonal and pure “modern bistro” dishes, like a caramelized pork belly with carrots and pointed cabbage, while Pourriat runs the front of the house, providing “smooth and friendly service” along with a “beautiful selection of organic wines.” The décor plays its own important role in the experience: From the exposed brick walls to the vintage industrial lighting to the unfinished wood tables to the menus delivered on industrial clipboards, everything about the restaurant screams the New Wave of Parisian restaurant. Add a terrific quality/price ratio to the list and it’s easy to understand why “everybody loves Septime.”
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80 Rue de Charonne Paris, France 01 43 67 38 29
85 Steirereck
Heinz Reitbauer is well-known for serving a fine brand of haute cuisine laced with Austrian touches at this lovely restaurant in the middle of Vienna's Stadpark. Many of the ingredients that Reitbaur uses in his kitchen are grown on his family's farm, located outside of the city. They end up in dishes such as char with beeswax, yellow carrot "pollen" and sour cream and pike from Lake Attersee served with salted lemon, cauliflower and macadamia nuts.
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Pogusch 21 Vienna, Austria 03863 2000
86 Restaurant Bareiss
Most people travel to Baiersbronn, a charming spa town in the heart of Germany’s Black Forest, in order to take the cure. But we wonder: After spending a day slimming down at the spa, how many people have supped at this elegant restaurant and thrown it all away on a dinner of foie gras with pears and port, followed by some braised veal of suckling calf with celeriac foam, organic egg and Perigord truffle? If that describes your visit to the town, we will understand if you want to lay the blame for the whole affair on Claus-Peter Lumpp, whose refined cooking harks back to a time when it was commonplace for men to wear a coat and tie for dinner, and when the notion of pampering meant a grueling schedule of workouts, mineral baths and massages by day, followed by a bottle of Champagne and thinly sliced scallops topped with Ossetra caviar at night.
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Gärtenbühlweg 14 Baiersbronn, Germany +49 7442 470
87 Auberge de l'Ill
Terrines of foie gras, salmon soufflé with Riesling sauce, Bresse chicken with truffles stuffed under its skin and then poached, andbottles of Alsatian wine with some age on them: A leisurely lunch with the Haeberlin family at their charming restaurant by the side of the river Ill remains one of the most enjoyable gastronomic experiences in France.
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rue de Collonges au Mont d'Or Illhausern, France 03 89 71 89 00
88 Ekstedt
Niklas Ekstedt does an amazing job of combining Etxebarri-style cooking with such a high level of finesse and elegance that you would never guess that there isn't any electricity in the kitchen and everything is cooked over a wood fire. The concept peaked with a dish of bone marrow (still in the bone) that had a slightly smoky flavor from being cooked over wood, topped with vendace roe and peas - a stunning dish that would make Etxebarri's Victor Arguinzoniz proud.
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Humlegårdsgatan 17 Stockholm, Sweden +46 8 611 12 10
89 Saturne
This restaurant, a perfect representation of the new wave of Parisian dining, is where savvy locals go to experience the result of chef Sven Chartier's obsession with top-quality ingredients; it results in dishes like raw shrimp and mackerel with herbs and Savagnin vinegar, as well as pressed sweetbread with thinly sliced squid. Sommelier Ewen Le Moigne pairs Chartier's creations with some of the world's most cutting-edge organic wines.
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17 rue des Notre-Dame-Victoires Paris, France 01 42 60 31 90
90 Sushi Tetsu
After spending a number of years running the omakase counter at Nobu's London restaurant, Toru Takahashi decided it was time to open his own place. Now he runs this extremely tiny restaurant in London's East End along with his wife, Harumi. If you are lucky enough to snag one of the nine seats at the counter of this minuscule sushi restaurant located down a narrow alley in the East End, it won't take long for you to realize you are at the best Japanese restaurant in London.
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12 Jerusalem Passage London, United Kingdom +44 20 3217 0090
91 Restaurant Jean Sulpice
Jean Sulpice is a true product of France’s Savoie region. Born in Aix-les-Bains, Sulpice worked in the kitchen at Auberge Lamartine and then for Marc Veyrat, eventually rising to the position of sous-chef at Veyrat’s Ferme de Mon Pere in Megève. Then, at the ripe old age of 22, Jean and his wife, Magali, decided to settle in Val Thorens and open a restaurant that focuses on serving the amazing ingredients found in the region, like féra from Lake Léman with Savoie red wine and onions, and duck smoked with juniper wood and parsnip.
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Saint-Martin-de-Belleville, France http://www.jeansulpice.com/en/
92 David Toutain
David Toutain is a whiz kid. After working with Paul Liebrandt in New York City, he took the reins at Agape Substance and caused a sensation among the dining community. Eighteen months later, he decided to go out on his own, eventually opening this comfortable restaurant on the Rue Surcouf. While David's cooking is now somewhat more conservative than it was at Agape Substance, he still garnered enough support to make the 2015 list. Can you imagine what he can accomplish once he lets loose?
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29 Rue Surcouf Paris, France +33 1 45 50 11 10
93 Château les Crayères
After spending many years cooking at one of France's top restaurants during the era that Gérard Boyer was running the kitchen, Philippe Mille has done a commendable job of filling GérardBoyer’s big shoes at this classic house in Reims that recently celebrated its 30th anniversary. While the list of Champagnes is probably the greatest you will see in your lifetime, it’s important to note that you can use it to wash down dishes like with radish, beets and turnips.
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64 Boulevard Henry Vasnier Reims, France +33 3 26 24 90 00
94 Le Manoir aux Quat’Saisons
Those in the U.K. who are looking to recreate the type of regional dining experience that is common in France, where a chef and his family run a restaurant in a renovated chateau, should visit Raymond Blanc, "the dean of French cuisine in Britain," at this lovely manor house outside Oxford, where they raise their own produce and serve dishes like veal kidney, alliums, lovage and red wine jus.
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Le Manoir aux Quat'Saisons Great Milton, United Kingdom +44 1844 278881
95 Antica Corona Reale-da Renzo
With a location 30 minutes west of Alba, Gian Piero Vivalda's restaurant is not as well-known as it would be if it were in the heart of truffle country. But there is no doubt in our mind that the restaurant is a must visit for anyone looking for an authentic Italian regional experience filled with high-quality ingredients and careful cooking. If you go during truffle season, try not to miss the house signature fonduta, topped with what seem like endless shavings of white truffle.
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Via Fossano, 13 Cervere, Italy +39 0172 474132
96 A.T.
Thirty-five-year-old Atsushi Tanaka is a member of the new generation of Japanese-born chefs who have opened restaurants in Paris. Given a résumé that includes working at restaurants like Quique Dacosta, De Pastorale and Pierre Gagnaire, not to mention staging at almost every important restaurant in Scandinavia, it is not at all surprising that this restaurant has entered our Top 100 list in its first year of existence. We expect to hear a lot from M. Tanaka in the future.
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4 Rue du Cardinal Lemoine 75005 Paris, France +33(0)156819408
97 GästeHaus Klaus Erfort.
Like his compatriot, Juan Amador, Klaus Erfort is a proponent of the modern, Spanish-style menu that features multiple courses. This "beautiful restaurant" is located on a "glorious estate," and the "magnificent list of German wines" makes this a perfect bookend for a trip to the wine country. It's one of the few good choices in a part of Europe where finding a good meal can be difficult.
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Mainzer Straße 95 Saarbrücken, Germany +49 681 9582682
98 Überfahrt
This restaurant (whose name means "crossing" in English) is set in a hotel in an idyllic location on Lake Tegernsee, a 30-minute drive from Munich. Christian Jürgens is in charge of the kitchen, and the time he spent in the kitchens of Heinz Winkler and Eckart Witzigmann (at Tantis) shows up in dishes like red cabbage with Arctic char, horse radish, mustard and soy, and what Jurgens calls Heaven and Earth, which consists of duck liver, Joselito ham, Jerusalem artichoke and apple.
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Überfahrtstraße 10 Rottach-Egern, Germany +49 8022 6690
99 Frenchie
Some of our reviewers are surprised when they find a bit of New York-style cooking and restaurant sensibility at Gregory Marchand's restaurant. Well, they shouldn't be: Marchand spent a number of years working at Gramercy Tavern under Michael Anthony. With Marchand offering dishes like a terrine of layered fig and duck foie gras drizzled with Xeres sherry vinegar, this is currently one of the most difficult tables to secure in all of Paris.
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5-6 Rue du Nil Paris, France +33 1 40 39 96 19
100 Kitchen Table at Bubbledogs
With stints at Per Se and Marcus Wareing on their résumés, it would have been logical for James Knappett and Sandia Chang to open their own fine dining establishment. Instead, they opened a hip Champagne bar named Bubbledogs, where the only item on the menu is a hot dog, available with 12 different toppings. But while you can take the truffles away from the boy, taking the boy away from his truffles is another thing entirely. Using the profits they earned from selling hot dogs and bubbly, the duo built a secret hideaway just behind their restaurant – 17 seats spread around a U-shaped counter – where Knappett serves tasting menus featuring dishes like crispy chicken skin slathered with rosemary mascarpone and bacon jam, and venison with rose-flavored yogurt, fresh pine, wild mushrooms and shaved chestnuts. It’s one of the toughest reservations to come by in London.
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70 Charlotte St. London, United Kingdom 0207 637 7770