200 Articles found for “The Local”

Some of the top names in Bangkok discuss how the arrival of the city's first MICHELIN Guide will change the local dining scene.

Some of the top names in Bangkok voice out on how the arrival of the city's first MICHELIN guide will change the local dining scene.

Third-generation owner Eric Ang talks about preserving the local snack for future generations to come.

Love kaya but its literally heart-stopping ingredients - not so much? Try your hand at urban farming specialist Cynthea Lam's healthier version of the local coconut jam favourite.

A hub of cultures that look to the sea and the land, Croatia is a place where tradition (including the culinary tradition) is still very much alive.

A top Andean destination, Mendoza shines during the coldest months of the year. Snow parks, stunning landscapes, quiet vineyards, and seasonal cuisine offering bright flavors with the best local produce.

Discover Munich's cultural and culinary highlights, from city center restaurants to insider tips from the city's locals.

Recommendations from our MICHELIN inspectors for a special vacation combining breathtaking natural landscapes, restaurants that make full use of the best local ingredients, and hotels full of charm

With the rainy season heading towards an end and the onset of autumn in the Northern Hemisphere, Chef Ryuki Kawasaki has ushered in a new 7-course tasting menu using the best local and international ingredients featuring beluga caviar, foie gras from France and Wagyu from Japan.

White Rose Miso in Pennsylvania takes the fermentation craze to the next level.

The Sacramento chef and sommelier has a trick to turn novices into wine lovers.

Toronto summers may steal the spotlight, but locals know that winter is one of the city’s best seasons for dining. 

Filipino cooking has begun to register more widely with the arrival of The MICHELIN Guide in 2025, marking a turning point in how the cuisine is seen beyond the country’s borders. Local dining today moves easily between regions, traditions and dining rooms. In the greater Manila area and coastal Cebu, that movement reveals a cuisine increasingly sure of its voice.

Florence’s most sought-out dishes are unfairly limited to (admittedly delicious) wild boar ragu-drenched pasta, savory charcuterie with cave aged pecorino, meaty bistecca alla Fiorentina and Old World red wines to wash it all down. However, the true stars are the seasonal foods locals eagerly await — and celebrate — with each changing month.

Imagine the first places where wine was produced: The Caucasus, Anatolia, Mesopotamia. In other words, the geography of present-day Türkiye touches these lands with all its edges. That’s why it’s no surprise that Türkiye’s grapes become jewels in the hands of local producers.

With the inclusion of more rising stars, the 2021 edition of the MICHELIN Guide Shanghai celebrates the vibrancy of local culinary scene

Chefs across the Golden State enjoy the treasures of local produce.

There is no denying that the trend for locally-sourced ingredients in the world of Food and Beverage (F&B) has started to grow in the past few years ...