Michelin releases its 2017 restaurant guide
For these new inductees, it’s not the celebrity patrons that matter but the Michelin stars that distinguish their gastronomic offerings
The Fat Duck High Street, Bray, Berkshire, UK
The Fat Duck regains the third star it lost after chef Heston Blumenthal moved the restaurant to Australia. Each of its playfully plated dishes is reminiscent of Blumenthal’s childhood memories.
Le 1947 Cheval Blanc Courchevel, Rue du Jardin Alpin, 73120 Saint-Bon-Tarentaise, France
Le 1947 is named after Château Cheval Blanc’s most prestigious vintage. Chef Yannick Alléno earned his third star through creatively modern dishes using local ingredients at the Savoy Alps.
Amador’s Wirtshaus Grinzinger Street 86, 1190 Vienna, Austria
Chef Juan Amador was awarded this year with two Michelin stars off the bat. His vaulted wine cellar offers six- and eight-course tasting menus that feature strong details and equally strong flavors.
Quince 470 Pacific Avenue, San Francisco, California 94133, USA
Quince is San Francisco’s only new three-star restaurant for 2017, with its menu evolving from traditional fine Italian dining to a more contemporary one. Owned by Michael Tusk and his wife Lindsay, it is a place for affluent tourists to dine.
Lasarte Carrer de Mallorca, 259, 08008 Barcelona, Spain
Each dish at Lasarte is treated with passion and respect for both nature and the ingredients it provides. Their tasting menu is distinctive of chef-owner Martín Berasategui’s creativity and imagination, making Lasarte the first and only three-star restaurant in Barcelona.
108 Strandgade 108, DK-1401, Copenhagen, Denmark
108 overcomes the shadow cast by sister restaurant Noma with its acute understanding of the Nordic region and its seasons. Throughout the year, members of the kitchen staff pick fresh berries and produce. During the off-season, these are fermented and pickled to enhance every dish.
La Table de l’Espadon 15 place Vendôme, 75001, Paris, France
Chef Nicolas Sale expresses his love for storytelling through culinary expertise, and the royal French interiors of the Ritz provide the perfect surrounding to a menu full of twists and delightful endings.
Ta Vie 21 Stanley Street, Central, Hong Kong
Ta vie means “your life” in French, and “journey” in Japanese. This double entendre culminates in chef Hideaki Sato’s practice of Japanese and French culinary techniques while using “pure, simple, and seasonal” Asian ingredients.
Ginya 5 Chome-17-9 Shirokanedai, Minato, Tokyo, Japan
Ginya earned its two-star status by becoming, arguably, the best tempura spot in all of Tokyo. The restaurant is upscale but unassuming, and patrons are welcome to have a conversation with the friendly chef about his unique batter, his techniques, and even his hometown Kagoshima.
Aska 47 S 5th Street, Brooklyn, New York 11249, USA
The heart of Aska lies in traditional cooking processes such as fermentation, smoking, and preserving. Swedish chef Fredrik Berselius offers a seasonal menu that takes diners on a journey through Scandinavia.
Feng Wei Ju 5F, StarWorld Hotel, Avenida da Amizade, Macau
Feng Wei Ju showcases the richness of Chinese tradition not only in its extravagant red and gold interiors but also in its rendition of one of the region’s major cuisines: Chuan-Xiang, or a mix of Hunanese and Sichuan.
Gaon M Floor Holim Art Center, 317 Dosan-daero, Gangnam-gu, Seoul, Korea
Gaon is one of only two restaurants to be granted three stars in Michelin’s inaugural guide to Seoul. It hopes to promote a more global understanding of traditional Korean cuisine, with every dish meticulously prepped and plated on fine, locallysourced ceramics.
Labyrinth Esplanade Mall, 8 Raffles Avenue #02-23, Singapore 039862
Chef LG Han uses modern food technology to recreate traditional Singaporean flavors, and his restaurant is aptly named for its gastronomical journey that challenges the five flavors of the palate: salty, sweet, sour, bitter, and umami.
Restaurang Vollmer’s Tegelgårdsgatan 5 211 33 Malmö, Sweden
Chefs Ebbe and Mats Vollmer live by the philosophy of “[serving] the best of Scanian soil.” Through Vollmer’s, they present a contemporary yet uncomplicated take on southern Swedish cuisine by marrying modern techniques with local produce.