95 Articles found for “La Table de Manon”

Ahead of the 2026 Winter Olympics, our two-day route traces the Dolomites’ standout tables and design-led stays, where Alpine flavors and mountain craftsmanship come together.

Beyond the gilded palace, Versailles reveals a city alive with markets, art and the quiet pleasures of French life. Spend two days discovering its artisans, gardens and tables fit for a king.

These are the top tables in the British Columbian city.

All year round, MICHELIN Guide Inspectors visit an endless procession of restaurants. And once in a while, a dish lands on their tables that is simply unforgettable.

Gone are the days when greens on a plate were only there to play supporting roles to rich seafood starters and meaty mains. These days, vegetables are emerging as the rightful stars of many a fine-dining table. Our Inspectors around the world have recognized these vegetarian restaurants for their meat-free, plant-based cuisines.

How Polish wine made its way to tables locally and beyond.

The farm-to-table pioneer shares her favorite dining spots and discusses her legacy.

A farm-to‑table revolution.

A residency at the Three MICHELIN Key Playa del Carmen hotel brings an open-fire grilling expert to a small table setting.

Year round, MICHELIN Guide inspectors sample an endless procession of dishes. Once in a while, a dish lands on their tables that is simply unforgettable.

As a region in an excellent climatic zone, Urla nurtures fertile vineyards, yields valuable agricultural products, and thus inspires local cuisine. Perhaps one of the most beautiful aspects of the entire Aegean coast -or the Mediterranean climate in the wider area- is “delicious tables in the open air,” which appear with brand new interpretations in Levan and Teruar Urla.

Osman Sezener is a renowned figure among gastronomy enthusiasts in Türkiye. He has been followed closely for years as what he will do next is a matter of curiosity. One of the pioneers of the farm-to-table movement, he has raised the bar with his restaurants and now stands as a MICHELIN-starred chef with three distinct establishments. Ristorante Pizzeria Venedik in İzmir is on the list of recommended restaurants by MICHELIN. Kitchen in Bodrum has one MICHELIN star, and Od Urla in İzmir has one MICHELIN star and a Green Star.

Gostilna Krištof is a family-run establishment approximately thirty minutes from Ljubljana. In the village of Predoslje, in the heart of Gorenjska, in one of the finest examples in the area of a Gostilna (traditional Slovenian restaurant) and its hospitality. This you can see on parking your car outside the fine villa housing the restaurant, with the green of the arbor cooling the summer outdoor area, but also on entering where old family photos peer from the walls, while the wood tables, covered with white tablecloths, are a prelude to a decidedly engaging experience.

An inside look at one of New York City's hottest tables.

It might seem odd to associate a term from art history with a blood sausage, yet this poetic description is entirely fitting. Once set to disappear from the dinner table altogether, this delicacy may soon be welcomed back by the EU – as a recognised product with a protected designation of origin. It would also be Malta’s first in this category.

It has been said that the meyhane, which is a traditional restaurant, is among the most unique places on the map of Türkiye’s culinary culture. While dining alone or with a best friend is special, but the most lively part of the meyhanes is the crowded tables. And Turkish rakı is the iconic drink at the meyhanes, despite wine or beer are also included in the menus. Last but not the least, a meyhane embraces you not only with its flavors, but its sincere, warm and authentic atmosphere as well…

Renowned chefs gather to honor the father of the farm-to-table movement in America.

A dining experience goes beyond food - it’s about getting families to share stories over the dinner table, say the second generation owners of Song Fa.