Basque cuisine is recognized as some of the best in all of Spain. San Sebastián, in particular, serves up what is arguably some of the best food in all of Europe, with more Michelin star restaurants per square
Bask in its warmth while slathering your skin with mineral-rich silica mud, and treat yourself to an in-water massage or Michelin-star meal. Leif the Lucky Bridge: half-day For the rest of the day, drive 25 minutes to the Leif the Lucky Bridge. There’s no other place in the world ...
The Basque country is one of the gourmet capitals of Spain, and there are many delightful taverns, cafés and restaurants in the area, as well as a large number of Michelin-starred restaurants. Hotel Ibarra has just fourteen luxurious rooms, all attractively furnished with the owner's flair ...
After the visits, the Michelin Guide director meets with teams of inspectors in each area to decide how many stars to give. Most restaurants get one star, but a few get their stars. Inspectors also visit restaurants that already have stars. If they think the food isn't as good, they ...
Offers reviews of restaurants and hotels throughout the San Francisco Bay area, along with ratings, prices, and descriptions of each place.Michelin Travel & Lifestyle
Auberge du Soleil is a five-star luxury resort perched on a hill above Rutherford off the Silverado Trail, which has it all, including The Restaurant with its Michelin one-star rating for the past 17 years. It’s worth it for the views alone, and the California cuisine by Chef Robert Cu...
From world-famous wine tastings & tours to Michelin-star restaurants, explore everything Napa wine country has to offer. Plan your visit to Napa Valley today!
And only in Napa Valley could a tiny rural village boast more Michelin-starred restaurants per capita than any other place in North America. Yountville. The name sounds better already!The town's compact layout makes it great for wandering on foot or bike. To quote Michael Chiarello, chef at...
She also visits another Michelin-star chef Daniel Lopez fromKokotxa Restaurantin Donosti and helps him cookkokotxa, a stew made from the throat of the hake fish. Peralta goes on a pintxos crawl inLa Parte Vieja(old town) Donosti with Lopez and his two chef friends, Gorka Txapartegi of ...
trained at El Bulli for three years before a misunderstanding with Adrià prompted him to make his way to New York in 1991 and then eventually settle in Washington, DC, where he established his own group of restaurants, including the two Michelin-starminibar. ...