Top 10 Michelin 3-Star Restaurants in the World
Holding three Michelin stars is a rare honour few restaurants have achieved, with 137 restaurants from around the world making the prestigious list in 2022. Innovation, creativity and some of the best food you’ll ever taste make these notable spots worthy of a special journey to experience their culinary delights. According to The World’s 50 Best, these are 2022’s top 10 restaurants in the world that hold a three-star Michelin rating.
Geranium in Copenhagen, Denmark
Geranium, the first restaurant in Denmark to be awarded the three-star designation, has soared to new heights since being named The Best Restaurant in the World. Led by co-owners Rasmus Kofoed and Søren Ledet, the upscale (yet surprisingly unpretentious) restaurant overlooks the Fælledparken gardens and features a creative, meat-free menu to delight all the senses. Kofoed’s high-concept cuisine is artful, featuring a dazzling 20-courses from appetizers to dessert.
DiverXO in Madrid, Spain
The culinary stylings of Dabiz Muñoz are simply put, otherworldly. Dining at DiverXO is a true gastronomic phenomenon, with each dish artfully plated with avante garde flair. Diners can expect to be surprised and delighted by every dish in the 12-course service, with Asian-inspired flavours and savoury desserts.
Le Calandre in Rubano, Italy
You’ll find a balanced mix of tradition and experimentation coming out of the kitchen led by Chef Massimiliano (AKA Chef Max), the youngest chef to have been awarded the honour of three Michelin stars. Dine on any of the three tasting menus, including the “Classici” which pays ode to some of the restaurant’s signature dishes, many of which have reached cult status.
Uliassi in Senigallia, Italy
Siblings Mauro and Catia Uliassi were born and raised in Sanigallia, where their three Michelin star restaurant is located. Inspired by the Adriatic Sea that the restaurant overlooks, they offer a variety of tasting menus like “The Lab”, a seafood-forward 10-plate dinner, or “The Game” that delights with proteins from land.
Reale in Castel di Sangro, Italy
Reale, led by siblings Cristiana and Niko Romito, is more than just a restaurant—it’s a full-blown culinary lab where progressive new gastronomic creations are birthed. Housed in a stunning location (originally the family pastry shop) in the remote southeast region of Italy, dining here is a culinary experience worth travelling for.
Piazza Duomo in Alba, Italy
Everything about dining at Pizza Duomo is an artful experience—from the creative dishes prepared by Chef Enrico Crippa to the centuries-old estate housing the perfectly pleasing pink room where lunch services are held. Chef Crippa pays special attention to seasonality in both his two menus (the more traditional Italian Barolo and the boundary-pushing French-Japanese Journey menu), with produce coming from their own biodynamic garden on site.
Frantzén in Stockholm, Sweden
Set in an upscale 23-seat dining room, Chef Björn Frantzén takes patrons on a culinary journey that marries Nordic and Asian cuisine in a relaxed atmosphere. The restaurant offers just one menu for both lunch and dinner, a masterful multi-course menu that’s both precise and forward-thinking.
Hof van Cleve in Kruishoutem, Belgium
What began as a farm has been taken to soaring heights with Chef Peter Goossens at the helm. The Freshness of Nature tasting menu is a true celebration of the nature’s bounty created with the finest market-fresh produce. Expect attention to detail at every corner when dining at this elevated Belgian restaurant set in elegantly atmospheric East Flanders.
St. Hubertus in San Cassiano, Italy
Set in the woodsy Rose Alpina resort, Chef Norbert Niederkofler’s impressive Cook the Mountain menu reflects the regionality, with a focus on hearty ingredients like dairy, meat and bread. His Alpine-inspired dishes are sophisticated and balanced based on the season.
Arpège in Paris, France
Vegetables reign supreme at Chef Alain Passard’s restaurant that is a love letter to the local terroir. Passard marries his passions as a chef and gardener by showcasing local produce grown from the three on-site gardens in his seasonal seed-to-table cuisine that’s inspired by Mother Nature herself.
