Restaurants
Tasting menus, chef profiles, and the rooms that define the global fine-dining conversation. Every restaurant reviewed under Premium Travel Review masthead has been a paid meal.
19.5/20 Restaurants Disfrutar: The El Bulli Inheritance, Perfected 
18.5/20 Restaurants Maido: The World's Best, and the Best Argument for Nikkei 
18.5/20 Restaurants Quintonil: Mexico City's Case for the World's Top Table 
18.5/20 Restaurants Le Bernardin: The Seafood Standard, Forty Years On 
18.5/20 Restaurants Geranium: The View, the Vegetables, the Verdict 
18.5/20 Restaurants Core by Clare Smyth 
18.5/20 Restaurants Frantzén: A Townhouse, Ten Courses, Three Stars 
18.0/20 Restaurants Atelier Crenn: Poetry on the Plate, Pescatarian by Design Atelier Crenn: Poetry on the Plate, Pescatarian by Design
Dominique Crenn's three-star San Francisco room serves a menu written as a poem and built entirely on seafood and vegetables.
Maido: The World's Best, and the Best Argument for Nikkei
Mitsuharu Tsumura's Lima room took the No. 1 spot in 2025. The Nikkei tasting earns it — Peru and Japan fused with rare conviction, at a price that still…
Quintonil: Mexico City's Case for the World's Top Table
Jorge Vallejo's Polanco room reached No. 3 in the world in 2025 and earned two Michelin stars. On the plate, the ranking is no accident — and the value is…
Den: The Happiest Two Stars in Tokyo
Zaiyu Hasegawa's Jingumae kaiseki puts the fun back into Japanese fine dining without sacrificing rigour — and remains one of the city's hardest reservations…
Septime: The Neo-Bistro Blueprint, Still the Best of Its Kind
Bertrand Grébaut's one-star Paris room wrote the grammar of casual fine dining. A decade on, it still does it better than its imitators — and the value is…
Le Bernardin: The Seafood Standard, Forty Years On
Eric Ripert's three-star seafood temple remains the most disciplined kitchen in New York — and one of the few that still earns its tariff on substance alone.
Eleven Madison Park
Daniel Humm's three-star room has walked back its all-vegetable doctrine. The cooking is better for the flexibility — but the value question still hangs over…
Disfrutar: The El Bulli Inheritance, Perfected
The three-chef Barcelona room that topped the world in 2024 turns avant-garde technique into genuine pleasure. The closest thing to a flawless tasting menu…
Geranium: The View, the Vegetables, the Verdict
Rasmus Kofoed's three-star room atop a Copenhagen stadium serves no meat at all. The cooking is precise and the setting unique — and the discipline pays off…
Alinea: The Theatre Is Still On, But a Star Has Slipped
Grant Achatz's Chicago institution dropped to two Michelin stars in late 2025. The spectacle endures — but our visits found the gap between performance and…
Core by Clare Smyth
Clare Smyth's Notting Hill room turns humble British ingredients into three-star cooking. The 'Potato and Roe' is no gimmick — and the hospitality is among…
Frantzén: A Townhouse, Ten Courses, Three Stars
Björn Frantzén's Stockholm flagship moves 23 guests through three floors of a Norrmalm townhouse. The Nordic-Japanese menu is exacting — and the spend is…