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Michelin Guide Austria – A Shower of Stars in the Alpine Republic

Austria celebrates a stellar year in gastronomy, boasting 2 three-star restaurants, 18 two-star establishments, and 62 one-star venues. Congratulations to all!


ERGO – A Rising Star on the Nordic Culinary Scene

Petter Johansson and his team at ERGO deliver at the very highest international level, cementing their place among the elite of Nordic gastronomy.


R.I.P. Daniel Höglander (1979–2024)

Acclaimed Swedish chef Daniel Höglander from Aloe has passed away at the age of 45 due to heart failure. In a short time, he revitalized the legendary Operakällaren with a bold new concept. Swedish gastronomy has lost one of its most creative and innovative chefs.


Top List 2024 – International Gastronomic Achievement of the Year

  1. L'Effervescence, Tokyo – The best in the world right now – Outstanding
  2. Jan – Jan Hartwig, Munich – Continues to impress
  3. Tour d’Argent, Paris – After renovation, a truly grand classic experience of world-class caliber


Best Value International Restaurant of the Year

  1. Cosme, New York – Welcoming atmosphere, bold flavors – always worth a visit
  2. Weinbar Rutz, Berlin – Marco now holds three stars but still offers great value
  3. Aponiente, El Puerto de Santa Maria (Cádiz), Spain – An absolute top address


Top National List 2024Best Restaurant in Sweden

  1. Seafood Gastro, Stockholm – An internationally top-tier restaurant where everything comes together. Matthias Dahlgren has once again found a concept perfectly suited for both present and future.
  2. Vyn, Daniel Berlin – Destined to become one of Sweden’s absolute top international destinations. Skåne is now worth a long weekend trip.
  3. PM & Vänner, Växjö – A top-tier food and wine experience with a focus on regional ingredients – well worth a journey to Småland.


Meal Experience of the Year – International

  1. Anne de Bretagne, La Plaine-sur-Mer – Absolutely outstanding
  2. Amelia – On its way to becoming the world’s best restaurant
  3. Aloë, Stockholm – Creativity and development never stop here


Best Service Experience in Sweden

  1. Chez Jolie, Stockholm – Incredibly efficient and competent service
  2. Frantzén, Stockholm – Absolute world-class – Outstanding
  3. Fyr, Tylösand – At the very highest star level


Best Value Dining Experience in Sweden

  1. Babette – The go-to place every day
  2. India, Stockholm – A must-visit, thanks to Jonas Svensson
  3. Astoria – Food, ambiance, and atmosphere in perfect harmony


Restaurant Chain of the Year

  1. Adam/Albin – Operating several restaurants, each with a unique concept and a strong focus on quality
  2. Compass Group – Owns multiple contract catering restaurants with exceptionally high standards
  3. Voon (Elite Hotel Group) – The incredibly skilled and humble Jonas Svensson has truly built a brand with refined flavors and high quality across all locations in the country


Svenska tester och bedömningar finns här

Swedish and Nordic List you get here 

 

Trends 2025

  • Even more lively and conversational restaurants with great food and service – à la carte.
  • More focus on showcasing craftsmanship in cooking – less elaborate plating.
  • Food that is warm and aromatic – not just visually appealing.
  • Simpler ingredients but with deep, refined flavors.
  • Northern Sweden is thriving – many great restaurants in Norrbotten, Västerbotten, Norrland, and Dalarna, well worth a trip.
  • The "Tuscany of the North" – Skåne – a top destination for food, drink, and lodging, from Halmstad down to Ystad.


Emerging Trends


  • Hotel restaurants with solid à la carte menus and holistic concepts are on the rise. Strawberry’s concepts set the benchmark for this trend in the Northern Countrys
  • Hotel bars – a place to escape the crowds and have a conversation. A hidden gem to highlight: Radisson Strandhotell at Nybroviken.
  • Restaurateurs prioritizing a healthy work-life balance – the new sustainability in the industry. The four-day workweek (4x10 hours) instead of five days at 8 hours is gaining traction.


OUT

  • Steak tartare in every variation.
  • Poor-quality sushi and uninspired Asian cuisine – too many soulless, mediocre spots.
  • Oversized, overpriced cuts of meat.
  • Cold food at restaurants (the "sous vide syndrome") and excessive plating.
  • Mediocre caviar and truffle on every dish just to drive up the price.
  • Copy-pasting from other chefs – find your own style.
  • Copenhagen – too hyped, too uniform.


PlACES TO BE tin 2025


  • Amsterdam & the Netherlands – home to many excellent restaurants.
  • Portugal – Lisbon – a hotspot with great value.
  • Tyrol – Brunico – Atelier Moessmer by Norbert Niederkofler.
  • Harbour House Inn, Elk – Mendocino County.
  • Alcaide, Guadalajara.
  • De Librije, Zwolle.
  • Jan, Munich.
  • Rutz, Berlin.
  • L'Enclume, Cartmel, United Kingdom.
  • AM by Alexandre Mazzia, Marseille.
  • ERGO, Stockholm.
  • FYN, Cape Town
  • EPICE Frantschouk South Africa


New Michelin Stars in Italy


  • Brunico – Atelier Moessmer by Norbert Niederkofler
    Italy’s new superstar, now with two three-star Michelin restaurants in Tirol, Northern Italy. I discovered him back in the early 2000s, and he hosted students from Grythyttan for their internships between 2004–2007.
  • Marina del Cantone – Quattro Passi


New Michelin Stars in Spain

  • Cáceres – Atri (to be tested)
  • Barcelona – Cocina Hermanos Torres


Lisbon Update


One of the best-value gastronomic cities in Europe – visit before it gets overrun by foodies! The best restaurants focus on:
✅ Local ingredients
✅ Pride in Portuguese cuisine
✅ No obsession with French luxury ingredients like caviar and truffles
✅ Passion for small-scale Portuguese wines from young, quality-driven winemakers

However, Portuguese people still don’t dine out as much, meaning many restaurants rely on foreign guests. This demand has raised the overall standard of Lisbon’s dining scene. Thankfully, it has avoided the Spanish chef-copying trend.

💰 A tasting menu for two (7–8 courses with wine pairing) at a Michelin-starred restaurant costs around €250–300 – excellent value!


Lisbon Dining Recommendations


  • Belcanto – Lisbon’s iconic fine dining institution, world-renowned.
  • Prado – Uncomplicated market-driven cuisine, incredible flavors, our favorite!
  • Epur – Creative kitchen with strong Spanish technique influences.
  • Alma – The place for "status" diners – two Michelin stars, inventive cooking.
  • Encanto – Michelin-starred vegetarian restaurant – WOW!
  • Kanazawa – A refined Asian flavor experience.
  • Âmago – 12-seat chef’s table, two chefs, top-tier cuisine – a must-visit with great conversations around the table.
  • Kabuki Lisboa – Japanese-inspired cuisine using local Portuguese ingredients.
  • Eneko Lisboa – Basque-inspired cuisine, exciting flavors.


New Spanish Dining Trends – Focus on the Basque Country


🚨 Mugaritz – What’s Happening at This Once-Great Restaurant? 🚨
👎 A letdown – They’re playing with food without purpose.
👎 Service & kitchen staff need a dictionary to explain the dishes.
👎 End result? Mediocre & overpriced.
👎 Living off its old fame rather than delivering quality.
⚠️ Score: 3/10 – A waste of money.

✅ Amelia – The Best of the Best in San Sebastián
🔥 Paulo Airaudo is at the top of his game.
🌟 Everything clicks perfectly – a solid 10/10.





Nyheter  se  även bloggen 


South Africa - Top List Based on Visits in Spring 2025 and research av friends


A tip:

South African wines have no strict "must" when it comes to grape composition. Pairing alternatives are often recommended for menus—you’ll be surprised!

Cape Town and its wine regions are incredibly expansive culinary destinations where young talents are constantly opening new restaurants. Even vineyards often hire top chefs for their restaurants, maintaining a high standard—truly a place to be for foodies!



  • EPICE  Franschoek  9,5/10   Afrikas bästa  vilken upplevelse
  • FYN Capetown 9/10 poäng / väl etablerad toppaddress
  • Pier Capetown  9/10 poäng / uppcomming Star
  • Salon Capetown 8,5/10 poäng / ny och samma koncern som Testkitchen
  • Wolfgat Paternoster 8,5/ 10 poäng / innovativ kök
  • La Colombe Constantia 8,5/10 poäng fransk högborg
  • Testkitchen, Capetown 8/10 poäng
  • Tång, Capetown 8/10 poäng nyöppnat inspirerad av Japan
  • Pot Luck Club  Capetown/Johannesborg 8/10 poäng/ prestigelös toppkrog  - smårätter
  • Protege Franschoek 8/10 poäng -samma hus som Epice mera traditionellt
  • Chefs Warshouse at Beau Constantia 7,5/10 poäng
  • DeLaire Graff - Stellenbosch 7,5/10 poäng
  • Grub Vine Capetown/Stellenbosch 7,5/10 poäng


     











  

California UpdateLos Angeles


  • A.O.C. – A wine bar & neighborhood favorite, a must-visit with a fantastic wine list.
  • Pizziana – Outstanding sourdough pizza, simple but incredible!
  • Kali – A Michelin-starred neighborhood spot with a warm atmosphere & regional ingredients.
  • Gucci Osteria da Massimo Bottura, Beverly Hills – Luxury clientele but far more accessible & enjoyable than the Modena original.
  • Providence – A two-star fine dining institution, impeccable ingredients & craftsmanship, legendary wine list.
  • n/naka – Niki Nakayama’s perfectly balanced Kaiseki cuisine, blending California & Japan. Hard to get a reservation!
  • Manzke – LA’s newest fine dining hotspot, a bistro-style concept from a seasoned restaurateur couple. Flawless ingredients, perfectly executed – the highlight of LA dining!


San Francisco & Beyond


  • Nisei – A highly hyped Japanese-inspired restaurant by David Yoshimura. Fresh, bold flavors with approachable combinations.
  • Angler – Joshua Skenes’ seasonal à la carte restaurant with a sharing concept. One of the trip’s culinary highlights!
  • Bar Bocce, Sausalito – Simple yet extraordinary. Fresh, high-quality ingredients, zero pretension. A beachside restaurant that sets an example for others. Great service, stunning waterfront location.
  • Californios – A two-star Mexican fine dining experience by Texas-born chef Val Cantú. A game-changer for modern Mexican cuisine.
  • Harbour House Inn, Elk – Mendocino County – THE place to be in the U.S. right now! Chef Matthew Kammerer creates an extraordinary dining experience using the region’s unique microclimate. From my perspective, this could soon be the No.1 restaurant in the world


Napa & Sonoma


  • Yountville & its top restaurants
    • The French Laundry (three stars)
    • Bouchon
    • Animo in Sonoma (each restaurant offers a unique experience depending on your preferences)

Thomas Keller’s attention to logistics & precision means you can recognize the flavors and dishes across multiple visits, even at Per Se in New York.

The California Hospitality Spirit


What stands out the most?


✅ Unmatched hospitality mindset
✅ Commitment & friendliness of all staff
✅ Problem-solving attitude – “I’m your host” actually means something here
✅ Reservations require long-term planning & patience – Get your table before booking flights!







Bakgrund för mina bedömningar


Mina egna preferenser är att ett restaurangbesök ska vara en upplevelse, fylld av överraskningar vad gäller smak och hantverk. Det behöver inte vara lyxiga råvaror – det viktiga är att alla ingredienser hanteras med respekt och används för att lyfta fram sina naturliga smaker. Oftast finner jag dessa kvaliteter hos unga, passionerade kockar som har en egen stil och vågar gå sin egen väg istället för att följa de stora gastronomiska trenderna. En- och tvåstjärniga krogar har ofta denna glöd.

Vad vi gillar:

  • Okomplicerade restauranger som speglar krögarnas och personalens ambition och livsstil.
  • Autentiska, samtalsvänliga och opretentiösa miljöer där gästernas upplevelse står i centrum.
  • Rätter där smakerna harmonierar och menyn har en genomtänkt helhet både vad gäller smak och portionsstorlek.
  • Restauranger som går runt ekonomiskt på sina egna intäkter från gästerna.
  • En balans mellan pris och kvalitet.
  • Mat som serveras varm.
  • En livlig och trevlig atmosfär.
  • Möjligheten att boka bord bara några dagar i förväg.
  • Alla gäster får samma uppmärksamhet och servicenivå – inga favoriseringar.

Vad vi inte gillar:

  • Tidsbegränsade sittningar (exempelvis de klassiska tre timmars-slotarna).
  • Onödiga ceremonier och effektsökande upplägg.
  • Att lämna restaurangen hungrig.
  • Menytvång för hela sällskapet.
  • Krogar som främst lagar mat för att imponera på branschkollegor och följa trender.
  • Sponsrade restauranger som inte klarar sig på egen hand.
  • Kalla tallrikar där estetiken har gått före smaken och maten serveras ljummen istället för varm (undantaget kalla rätter som sushi).
  • Ogenomtänkta smakkombinationer, särskilt i en avsmakningsmeny – en smak kan fungera i en rätt men bli överväldigande i hela menyn.
  • Att behöva boka bord flera månader i förväg (undantaget om vi reser till ett annat land och vill säkra en plats).

Vem är vi?

Vi är ett nätverk av gastronomer runt om i Europa med liknande preferenser. Vi är inte professionella recensenter, utan bedömer restauranger utifrån våra egna upplevelser – och vi betalar alltid för våra besök med egna skattade pengar. Vi är oberoende och finansierar inte våra besök genom sponsring. Vi delar inte ut stjärnor utan skapar topplistor med restauranger som är värda ett besök. Vi har alla erfarenhet från den internationella gastronomiska eliten.


Background for My Assessments i Restaurangtesting

My personal preference is that a restaurant visit should be an experience, filled with surprises in terms of taste and craftsmanship. It doesn’t have to be about luxury ingredients – what matters is that all ingredients are treated with care and used to enhance their natural flavors. I often find these qualities among young, passionate chefs who have their own style and dare to go their own way instead of following major gastronomic trends. One- and two-star restaurants often have this spark.

What We Like:

  • Unpretentious restaurants that reflect the ambition and lifestyle of the owners and staff.
  • Authentic, conversation-friendly, and relaxed environments where the guest experience is the main focus.
  • Dishes with well-balanced flavors and a menu designed with a thoughtful approach to taste and portion sizes.
  • Restaurants that are financially sustainable through their own guest revenue.
  • A fair balance between price and quality.
  • Food that is served hot.
  • A lively and enjoyable atmosphere.
  • The ability to book a table just a few days in advance.
  • Equal attention and service for all guests – no favoritism.

What We Dislike:

  • Time-limited seatings (such as the classic three-hour slots).
  • Unnecessary ceremonies and gimmicky presentations.
  • Leaving the restaurant still feeling hungry.
  • Mandatory set menus for the entire table.
  • Restaurants that primarily cook to impress industry peers and follow trends.
  • Sponsored restaurants that cannot sustain themselves financially.
  • Cold plates where aesthetics have been prioritized over taste, resulting in lukewarm food (except for cold dishes like sushi).
  • Poorly thought-out flavor combinations, especially in tasting menus – a specific flavor might work in one dish but become overwhelming throughout an entire menu.
  • Having to book a table months in advance (unless traveling abroad and wanting to secure a reservation).

Who We Are:

We are a network of gastronomy professionals across Europe who share the same preferences. We are not professional reviewers – we evaluate restaurants based on our own experiences and always pay for our visits with our own money. We are independent and do not rely on sponsorships. Instead of awarding stars, we create top lists of restaurants that are worth visiting. We all have backgrounds in the world’s top gastronomy.