A Matter of Taste

Le Chambard

Chef Olivier Nasti has spent 25 years shaping the culinary landscape of Alsace with his visionary, nature-inspired cuisine. As a two-star Michelin chef and passionate hunter, respect for ingredients, wildlife and community lies at the heart of his philosophy. At the Relais & Châteaux hotel Le Chambard, Nasti’s culinary creations celebrate regional identity, with sumptuous game dishes like pithivier – a game pâté baked in puff pastry – that showcase both his technical mastery and his deep local roots. His commitment to the craft shines each autumn at his annual Festival de la Chasse and the World Game Pie Championship in October. As a leading figure in French gastronomy, Nasti bridges traditional French values with modern innovation.

This ethos extends to the dessert menu, crafted in collaboration with chef pâtissier Jordan Gasco – the creative force behind the hotel’s Skulptur chocolaterie. Together, they offer sophisticated, avant-garde, reduced-sugar pastries that evoke childhood memories and perfectly complement the experience at the historic establishment’s newly opened Salon de Thé.

Tenoch

Burritos, handmade tortillas and exquisite octopus tacos take center stage in a menu created by founders Josh Kremer and Pablo Carmona that celebrates Mexican cuisine with subtle Japanese influences. Named after Tenochtitlán – the ancient capital of the Aztec Empire – the restaurant reflects these rich cultural roots through both its menu and interior design. Located within the luxury Paradero Todos Santos hotel, it celebrates the unique identity and landscape of the Baja California Sur peninsula.

es:senz

Culinary excellence in the Chiemgau: For the third consecutive year, Edip Sigl has retained the third Michelin star for his es:senz restaurant at the Das Achental resort. This achievement cements his place among a group of just twelve three-star chefs in Germany.

His winning philosophy is based on a minimalist approach that elevates the flavors of his Bavarian homeland, creating exceptional dishes built around no more than three or four key ingredients, brought together by masterfully crafted sauces.

Vesta

The fifth edition of the Michelin Guide Estonia recommends more than 40 restaurants across the country, including Vesta, a neighborhood bistro in the Kalamaja district founded by three friends. The restaurant recently earned a Bib Gourmand award for its exceptional value. With its young team, open kitchen and a small seasonal menu of authentic, unpretentious dishes, Vesta offers the perfect setting for relaxed, convivial evenings.

Maido

Lima, Peru: Last year, the Maido, owned by Mitsuharu “Micha” Tsumura, was awarded the top spot in the World’s 50 Best Restaurants ranking. For more than 15 years, it has dedicated itself to Nikkei cuisine, a combination of Japanese cooking techniques and Peruvian ingredients. Fusing the flavors of the Pacific Ocean with treasures from the Amazon region, the seasonal menu stars rare items such as paiche, one of the world’s largest freshwater fish. Guests arriving at the restaurant are traditionally met with the Japanese greeting: maido!

VistAmare

Exclusive beachside dining at its best. In southern Tuscany, the boutique Cala Beach Resort offers guests an unforgettable evening: an exclusive dinner under the stars with their feet in the sand. VistAmare, one of three on-site restaurants, serves contemporary Mediterranean dishes overlooking the Tyrrhenian Sea.