Manuel Ulrich, the chef of the gourmet restaurant ÖSCH NOIR in the Öschberghof, has been awarded two Michelin stars within just two years. Ulrich has delighted guests with the highest level of culinary delights, taking French cuisine to a new level. What is the secret to Manuel Ulrich’s success? “We cook with the finest products and give our dishes a fresh, modern touch”, explains the top chef. Word has spread quickly and guests travel long distances to be amazed by Manuel Ulrich and the dishes he creates. Restaurant critics have showered the chef with awards.

La Merise is a wonderful haven of refinement. It is situated in Laubach, at the heart of the Alsace countryside. Christelle and Cédric Deckert built this exceptional site on the edge of a nature park in the architectural style of the region, using oak timber, biberschwanz tiles and Vosges sandstones. They invite their guests to share a wonderful gourmet experience in a friendly atmosphere, enjoying the chef’s high-flying cuisine, which brilliantly combines simplicity and refinement and offers perfectly cooked top-quality products in impactufl sauces.

Boury is the restaurant of chef Tim Boury and his wife Inge in Roeselare, 120km to Brussels. One year after the opening in 2010, the team got rewarded by michelin with a first star, a second in 2017 and the third in 2022. Elected chef of the year 2017 by Gault&Millau, Tim launched in 2018 ‘Boury Academy’, which organises internships for talented and motived youngsters from around the world. In Boury’s kitchen, the selection process of the best products is crucial: the basis of every dish is a main ingredient of the highest quality.

Created en 2007 and located at Vila Vita Parc Resort & Spa, Ocean restaurant offers spectacular Atlantic views and the perfect combination of sublime food, seamless service and an atmosphere of casual elegance, with Portuguese gastronomic authenticity at its heart. In homage to the freedom of the ocean, each inspiration focuses on a different part of our gastronomic heritage, exploring an eclectic culinary legacy around the globe as our guests join us on a new journey of creative exploration.

Chef Juan Amador has cooked his way up to the top of the world’s culinary hierarchy: acclaimed with 3 Michelin stars – for the third time in his career – and 18,5 Gault Millau points for his current restaurant in Vienna – within just three years. The Amador has been in Vienna since 2016 and is 20 minutes away from the city center, a luxurious and relaxing escape for a lunch or dinner in the countryside. Build within the impressing wine cellar of the Viennese winemaker Hajszan Neumann it offers 30 seats and an exclusive “Krug Table”.

A legendary location on the second floor of the Eiffel Tower, Le Jules Verne has established itself as a true gastronomic destination, the promise of an enchanting and timeless interlude high up in the Parisian sky. Frédéric Anton, a chef passionate about his work and awarded Meilleur Ouvrier de France, offers an artistic cuisine advocating total pleasure of the senses, on a par with the majestic monument and breathtaking view

The EssZimmer by Käfer (2 Michelin stars and 18 points in the Gault Millau) promises an extraordinary experience. In top of the BMW Welt guests enter one of the most architecturally modern – but still cosy – restaurants in the world. It is the perfect stage for Bobby Bräuer’s kitchen. The ideas of his team emerge in here are always aimed at achieving results, that do not use creativity with a crowbar – but with the highest product quality and the aim of the chef to create the best possible taste for his guests.