Holding three Michelin stars is a rare honour few restaurants have achieved, and these Michelin-starred restaurants rank among the world’s finest culinary destinations thanks to innovation, creativity and some of the best food you’ll ever taste. According to Elite Traveler magazine’s annual list of the world’s 100 best restaurants, these are 2018’s top 10 Michelin star restaurants.
Founded by chef Grant Achatz in 2005, Alinea quickly rocketed to the top of Chicago’s food scene due to Achatz’s unique food preparation and deconstruction of iconic dishes, renowned for his brave and unconventional approach to fine dining. Alinea remains on the cutting edge of the molecular gastronomy movement, with the intention of both shocking and delighting guests with dishes such as an edible balloon made from a dehydrated apple filled with helium, or a truffle-topped ravioli filled with truffle broth that explodes with flavour in one’s mouth.
Located in Larrabetzu, Spain, Azurmendi follows the vision of Basque chef Eneko Atxa follows the offers diners a unique experience that begins at the restaurant’s rooftop vegetable garden, where they get a gander at some of the fresh produce they’ll be enjoying for their meal. Diners are then brought through the kitchen to an indoor greenhouse, where some “snacks” such as the restaurant’s popular “edible cotton” are served. In the dining room, guests enjoy such exquisite dishes as truffled egg, which is cooked “inside out” with part of the yolk removed and substituted with truffle consommé. In addition to having attained three Michelin stars, Azurmendi is also environmentally friendly, recycling its waste, harvesting rain and using geothermal energy to cool the building.
The menu of this world-class Manhattan restaurant is distinctly American, as seen through the creative filter of chef Daniel Humm. The restaurant is renowned for its multi-course tasting menu, which changes based on the availability of fresh, seasonal local ingredients and guided by the culinary traditions of New York City and the agricultural offerings of the region. Dining at Eleven Madison Park is an event, and enjoying the full 11-course tasting menu will take upwards of three hours as diners sample such exquisite dishes as Muscovy duck glazed with lavender honey and foie gras terrine served with plums, umeboshi and bitter almonds.
Located on the fourth floor of the Time Warner Building in Midtown Manhattan’s Columbus Circle, Per Se features the cuisine of Chef Thomas Keller (the only American chef to be awarded three simultaneous Michelin stars, via his other restaurants, The French Laundry and Bouchon). With special tasting menus available daily — no single ingredient is repeated during the meal — the Michelin Guide describes Per Se’s cuisine as being “at one timeless and of the moment, raising the bar with meals that express artistry, seasonality and sourcing that can seem hyperbolic — they know which Vermont cow gave the milk for your butter.”
The restaurant of chef Massimo Bottura (who topped the bestseller lists with his book Never Trust a Skinny Chef) in Modena, Italy celebrates the bounty of Emilia-Romagna, his home province in the northern part of the country. Yet Bottura’s take on Italian cuisine is hardly traditional, exploring the ingredients and traditions of the region by giving them a contemporary twist. Along with such classic Italian fare as tagliatelle and risotto cooked with veal jus, Bottura also presents such off-the-wall dishes as rabbit macaroons and his Five Ages of Parmigiano Reggiano, in which iconic cheese is served in five wildly differing textures, depending on their age, ranging from a crispy galette to a frothy Parmesan foam.
One of many restaurants from celebrated chef Joel Robuchon, this gastronomic restaurant in Macao (formerly known as Robuchon a Galera) sits high atop the 48-storey Grand Lisboa hotel. Featuring the culinary creations of executive chef Julien Tongurian, Robuchon au Dôme has been described as arguably Macao’s best restaurant, and one of the top restaurants in all of Asia, offering French cuisine with a refined sensibility. The restaurant’s “Prestige Menu” features such offerings as imperial caviar and king crab refreshed with crustacean jelly, and a crispy waffle scampi seasoned with espelette pepper.
A farm-to-table ethos permeates the dishes of this Napa Valley staple, with the Michelin guide gushing over the cuisine of Chef Christopher Kostow, describing food “that is elevated to an art form” and food that “never ceases to better itself through innovation and purity.” There’s a meticulous attention to detail is evident in everything served, and a seasonal approach to ingredients that means the menu changes constantly to make the most of fresh, local ingredients. “We are relentless in trying to make the food better, more delicious, more relevant, more singular, more personal,” the restaurant declares on its website. “We are smart enough to know that this is a forever task, yet impetuous enough to try to still do it all today.”
Regarded as one of New York City’s finest restaurants, Le Bernardin was founded in Paris in 1972 by siblings Maguy and Gilbert Le Coze, and initially only served fish. The restaurant later moved to New York, where it quickly became the toast of the NYC culinary scene. When Gilbert Le Coze passed away in 1994, the late chef’s disciple and friend Chef Eric Ripert took over, and continues to be guided by the philosophy that “the fish is the star of the plate.”
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Located in Crissier, Switzerland (a suburb of Lausanne), the Michelin Guide offers high praise for Chef Franck Giovannini, who “creates majestic dishes with a careful eye on maintaining traditions, which are then presented with impeccable service.” The food is exquisite, with a focus on balanced flavours and simplicity while utilizing lavish ingredients and flawless preparation. The menu changes constantly, with recent offerings including white asparagus from the Valais, seasoned with caviar, and medallions of Dublin Bay prawns served with guacamole.
Opened in 1995 by chef Heston Blumenthal inside a renovated 16th-century cottage, The Fat Duck had attained three Michelin stars by 2004 and an international reputation for being on the cutting edge of such culinary trends as food pairing, multi-sensory cooking and flavour encapsulation. Famed for its eclectic 14-course tasting menu, The Fat Duck reflects Blumenthal’s sense of whimsy, evident in such dishes as the Alice in Wonderland-inspired mock turtle soup, which includes an edible faux watch made from freeze-dried beef stock coated in gold leaf that is dropped into a teacup into which hot beef stock “tea” is poured to dissolve the watch.
Along with inventive techniques, Blumenthal also adds a heavy dose of psychology to his dishes, using the power of perception to “trick” diners into experiencing certain taste sensations. “For example, eat sardine on toast sorbet for the first time, confusion will reign as the brain will be trying to tell the palate to expect a dessert and you will, therefore, be tasting more sweetness than actually exists.” This is reflected in a famed dish he calls “Sounds of the Sea,” in which the food is topped with a seafood foam and served on a “beach” made from tapioca, breadcrumbs and eel. What’s more, diners are presented with an iPod so they can listen to the sound of ocean waves while eating it. You’ll also want to leave room to try the Fat Duck signature dish, Blumenthal’s bacon-and-egg ice cream.
How does a restaurant even earn a Michelin star? Learn what it takes to earn 1, 2 or 3 Michelin stars.