Instagram Hikaye Kaydet

𖡡 ARK, Denmark
𝘗𝘭𝘢𝘯𝘵-𝘣𝘢𝘴𝘦𝘥 𝘸𝘪𝘵𝘩 𝘦𝘷𝘦𝘳𝘺𝘵𝘩𝘪𝘯𝘨 𝘪𝘯𝘤𝘭𝘶𝘥𝘦𝘥

ARK demonstrates how consistency can be a radical act. Entirely vegan, the restaurant pushes flavour through technique rather than substitution, transforming trimmings, botanicals and surplus into glazes, spirits and pairings made in-house. With bike-delivered wines, sail-transported imports and deep collaborations with small-scale growers, ARK shows how sustainability can be embedded in every decision. Equal attention is given to team wellbeing, making responsibility part of daily practice.

Photo: Julie Chiron

𖡡 Gallo, Switzerland

For the people of Geneva, this address once housed a historic institution: Café Universal, opened in the early 20th century. Today, Gallo is built on close ties to its local community. The kitchen works with nearby butchers, bakers, fish suppliers, coffee roasters and winegrowers, valuing transparency, freshness and long-term relationships.

Read the full review at 360eatguide.com

𖡡 Foer, Netherlands

𝘍𝘳𝘰𝘮 𝘧𝘭𝘰𝘳𝘢 𝘵𝘰 𝘧𝘢𝘶𝘯𝘢

At Foer, guests choose between two thoughtful menus: Flora, entirely plant-based, and Fauna, featuring sustainable fish and whole-animal proteins sourced directly from farmers and fishers. Producers are regularly invited to share their work, revealing the effort behind each dish. Herbs and flowers are grown on the terrace alongside native dune plants that support biodiversity. Low-intervention wines and botanical, foraged pairings round out an experience designed to stay with you.

𖡡 Naturaj, Sweden
𝘛𝘩𝘰𝘶𝘨𝘩𝘵𝘧𝘶𝘭 𝘤𝘰𝘰𝘬𝘪𝘯𝘨 𝘪𝘯 𝘢 𝘣𝘦𝘢𝘶𝘵𝘪𝘧𝘶𝘭 𝘴𝘦𝘵𝘵𝘪𝘯𝘨

Northern Sweden is full of gastronomic destinations and talented chefs, even if they are less concerned with showing off than their southern counterparts. Naturaj is a family affair, yet a playful blend of Sweden and Spain, where high-quality ingredients are never compromised, with much of the produce sourced from their own gardens. The menu is lively and inventive, showcasing exceptional craftsmanship.

Photo: @grainandfern

𖡡 Publiek, Belgium

Chef Olly Ceulenaere and his team run an arty, relaxed space where the atmosphere feels notably chill for a restaurant of this level. The cooking appears fuss-free, built around familiar ingredients like beetroot, chanterelles and mackerel, yet executed with near-flawless precision. Plating is clean and restrained, letting produce from trusted local farmers and fishermen shine, while a quietly focused team creates a warm, thoughtful dining experience.

𖡡 Alouette, Denmark

”At Alouette, nothing is left to chance. From low energy use and carefully chosen materials to a workplace built on balance and long-term thinking, every decision is deliberate. Led by Nick Curtin and co-founder Camilla Hansen, the cooking is seasonal, pastoral and bold, shaped by a radical commitment to local sourcing- no citrus, no imported spices, no compromises on animal welfare. Through close dialogue with nearby farms, the cuisine reaches a remarkably high level, driven by curiosity and restraint.”

Photo: Gamél

𖡡 ESSE, Denmark

”ESSE is built on a deep respect for ingredients, people and process. Nearly everything served comes from Denmark, shaped by close, uncompromising relationships with farmers, fishers and small-scale producers. In the kitchen, whole ingredients are used with care and imagination, turning by-products into new textures and flavours.”

Read the full review at 360eatguide.com

Photo: Emily Wilson

𖡡 Lyst, Denmark
𝘈 𝘵𝘳𝘶𝘦 𝘱𝘪𝘰𝘯𝘦𝘦𝘳 𝘰𝘧 𝘴𝘶𝘴𝘵𝘢𝘪𝘯𝘢𝘣𝘭𝘦 𝘨𝘢𝘴𝘵𝘳𝘰𝘯𝘰𝘮𝘺

Photo: Nicolaj Didriksen

𖡡 Rechberg 1837, Switzerland

Mira Luisa Labusch and Flavia Carina Niederer lead the kitchen at Rechberg 1837. They are listed as Top 10 Pioneers in Switzerland.

What does this kind of acknowledgment represent for your team?
– Every day, we work with focus and full dedication to become even more sustainable, more efficient, and happier in what we do, while maintaining our high standards of quality. Our strength does not lie in communicating our detail-oriented and radical approach to work, which is why we are infinitely grateful for recognitions like this, as they help us share what we do more effectively with the outside world.

What do you want guests to feel when they leave your restaurant?
– We work according to the Scottish proverb, “A stranger ye come, a friend ye’ll depart.” Sustainability, all upcycling processes, and details such as our cutlery being sustainably forged in Zurich are communicated when a guest takes an interest. However, the fact that, for example, bones are reused or even transformed into art is, for us, a given and forms the root and foundation of our work.

Guests do not necessarily need to engage with these aspects, just as they do not need to analyse the specially selected, exceptionally high-quality, and unique products. The goal is not to lecture anyone, but to live sustainability and our radical approach as something natural and self-evident. When guests leave, they should above all feel satisfied, comfortable, and completely content.

Photo: Alina Birjuk

𖡡 Restaurant K2, Stavanger, Norway
𝘈 𝘵𝘳𝘶𝘦 𝘱𝘪𝘰𝘯𝘦𝘦𝘳 𝘰𝘧 𝘴𝘶𝘴𝘵𝘢𝘪𝘯𝘢𝘣𝘭𝘦 𝘨𝘢𝘴𝘵𝘳𝘰𝘯𝘰𝘮𝘺 – 𝘛𝘰𝘱 25 𝘌𝘶𝘳𝘰𝘱𝘦

Photo: Anna Torst Saatvedt

”At the Rote Wand Gourmet Hotel in the alpine village of Zug near Lech am Arlberg, a historic schoolhouse has been transformed into one of Austria’s most celebrated dining destinations. The intimate Chef’s Table restaurant, led by rising star chef Julian Stieger, has earned two Michelin stars and high accolades for its creative mountain-inspired tasting menus using top regional produce.”

𖡡 Rote Wand Chef’s Table, Austria
Photo: Ingo Pertramer

𖡡 Rote Wand Chef’s Table, Austria
𝘈 𝘵𝘳𝘶𝘦 𝘱𝘪𝘰𝘯𝘦𝘦𝘳 𝘰𝘧 𝘴𝘶𝘴𝘵𝘢𝘪𝘯𝘢𝘣𝘭𝘦 𝘨𝘢𝘴𝘵𝘳𝘰𝘯𝘰𝘮𝘺

Photo: Ingo Pertramer