There are only a select few restaurants that have earned three Michelin stars, and in 2022, 137 restaurants from all across the world will be included on the elite list. These renowned locations are deserving of a special excursion to savour their culinary delights since they offer some of the best food you’ll ever taste together with innovation and originality. These are the top 10 restaurants in the world in 2022 that have a three-star Michelin rating, according to The World’s 50 Best.
Geranium in Copenhagen, Denmark
Since being designated The Best Restaurant in the World, Geranium, the first establishment in Denmark to receive the three-star rating, has reached unprecedented heights. Co-owners Rasmus Kofoed and Sren Ledet are in charge of the upmarket (yet surprisingly unpretentious) restaurant, which has a mouthwatering, meat-free menu and looks out over the Faelledparken grounds. High-concept cuisine from Kofoed is artistic and includes a spectacular 20-course menu from appetisers to dessert.
DiverXO in Madrid, Spain
To put it simply, Dabiz Muoz’s culinary creations are extraterrestrial. Dining at DiverXO is a true culinary experience, with every dish being skillfully prepared with cutting-edge flair. Every item in the 12-course menu, which features Asian-inspired flavours and savoury sweets, should surprise and please diners.
Le Calandre in Rubano, Italy
The kitchen is run by Chef Massimiliano (also known as Chef Max), the youngest chef to receive the distinction of three Michelin stars, and you’ll find a harmonious blend of tradition and experimentation there. Enjoy a meal from one of the three tasting menus, including the “Classici,” which honours some of the restaurant’s trademark dishes, many of which have gained cult status.
Uliassi in Senigallia, Italy
The three Michelin starred restaurant owned by siblings Mauro and Catia Uliassi is situated in Sanigallia, where they were born and nurtured. A number of tasting menus are available, including “The Lab,” a seafood-focused 10-plate meal, and “The Game,” which delights with proteins from the land and is inspired by the Adriatic Sea that the restaurant overlooks.
Reale in Castel di Sangro, Italy
Reale, run by twins Cristiana and Niko Romito, is more than just a dining establishment; it doubles as a cutting-edge culinary incubator for innovative new culinary innovations. Dining here is a gastronomic experience worth the trip, housed in what was formerly the family bakery in a secluded area of southeast Italy.
Piazza Duomo in Alba, Italy
From the inventive cuisine created by Chef Enrico Crippa to the centuries-old mansion holding the exquisitely beautiful pink room where lunch services are held, everything about dining at Pizza Duomo is an artistic experience. Chef Crippa emphasises seasonality in both of his menus, the more conventional Italian Barolo and the avant-garde French-Japanese Journey, using ingredients from their on-site biodynamic garden.
Frantzén in Stockholm, Sweden
Chef Björn Frantzén leads customers on a leisurely culinary adventure that combines Nordic and Asian cuisine in an elegant 23-seat dining area. For both lunch and evening, the restaurant provides a single, exquisite multi-course menu that is both accurate and cutting edge.
Hof van Cleve in Kruishoutem, Belgium
Chef Peter Goossens has overseen the transformation of what was once a farm into something spectacular. The finest market-fresh ingredients were used to create the Freshness of Nature tasting menu, a true celebration of nature’s richness. When dining at this sophisticated Belgian restaurant located in elegantly atmospheric East Flanders, expect attention to detail at every turn.
St. Hubertus in San Cassiano, Italy
With a concentration on solid products like dairy, beef, and bread, Chef Norbert Niederkofler’s excellent Cook the Mountain menu, located in the wooded Rose Alpina resort, represents the regionality. His recipes with Alpine influences are elegant and well-balanced according to the season.
Arpège in Paris, France
At Chef Alain Passard’s restaurant, which is an ode to the regional terroir, vegetables take centre stage. Passard combines his interests as a chef and a gardener by presenting regional vegetables cultivated in the three on-site gardens in his seasonally inspired “seed to table” cuisine.
