Completely redesigned this winter by Tristan Auer, the restaurant Pic at Beau-Rivage Palace in Lausanne stands out for its incredible setting: both in the park and on the terrace, the establishment offers breath-taking views of Lake Geneva. In the kitchen, Anne-Sophie Pic and her teams, trained in Valence, tell the story of the Swiss terroir with each passing season: precise and demanding, the menu brilliantly reveals the chef’s culinary philosophy, “Imprégnation”. And in the dining room, the discreet yet attentive service caps off the experience.

Frescoes, impressive chandeliers and a huge fireplace make Operakällaren unquestionably one of the grandest restaurants in Sweden. This is a 19th century listed gem in the premises of the Royal Opera House, transformed into a modern restaurant serving international haute cuisine. The wine cellar is a treasure trove of exquisite wines from all over the world.

Creative and definitely French cuisine, such as pan-fried lobster medallions with a white porto sauce, or fillet of wild salmon gently poached in an aromatic stock, served with a sélection of “pilaf” rice and warm herb vinaigrette. On the terrace, in the shade of the willow tree or in the inn’s cosy rooms, let yourself be soothed by the calm of the River Thames. And if you ever wish to explore the surrounding area, you can visit Windsor Castle or stroll around Savills Garden, one of Britain’s greatest ornamental gardens.

Renowned for offering one of Britain’s finest gastronomic experiences, Le Manoir aux Quat’Saisons is one of the most cherished manor houses. Raymond Blanc’s dishes are described as “a twist of imaginative genius”. Surrounded by lawns, flower boarders and orchards, the kitchen garden provides the restaurant and The Raymond Blanc Cookery School with ultra-fresh, organic produce ensuring the restaurant remains at the cutting edge of culinary excellence.

The restaurant Alain Ducasse at The Dorchester expresses a contemporary vision of French cuisine. The design studio Jouin Manku has imaged the harmonious curves of this address. The centrepiece of the restaurant is the stunning Table Lumière where guests are provided with a unique gastronomic and sensory experience, and exceptional decor and menu. Executive Chef Jean-Philippe Blondet interprets Alain Ducasse’s cuisine with a modern and refined approach.

Inter Scaldes, since November 2023 led by Michelin star chef Jeroen and his wife Sanne Achtien, offers a gastronomic dining experience as well as comfortable suites surrounded by lush greenery. Jeroen’s culinary expertise revolves around fermentation and local ingredients, reflecting Zeeland’s essence. Reserve now and discover a blend of tradition and innovation in the renewed Inter Scaldes.

Restaurant De Librije stands for savouring extraordinary dishes and accompanying wines in unique surroundings. Pure ingredients from the region make up the bases of the kitchen. Jonnie Boer and his brigade ensure perfection in the kitchen while Thérèse and her team guarantee a special wine and dine combination.