A stone’s throw from the Italian border lies the hillside restaurant Mirazur. With sweeping views of the Mediterranean Sea, Argentine chef Mauro Colagreco serves elegant dishes crafted from ingredients harvested in harmony with the phases of the moon. Each day’s set menus shift with nature’s rhythm, built around realms such as flowers, fruit, leaves and roots, using plants picked at peak ripeness.

Set beside a peaceful river in the village of Cartmel, the restaurant L'Enclume is led by chef Simon Rogan. Here, organic ingredients are grown on the restaurant’s own 12-acre farm, forming the foundation of ever-changing seasonal menus. Through careful preserving techniques, the team extends the harvest beyond each season, allowing the kitchen to rely on its own produce for longer — reinforcing a sustainable approach closely tied to the landscape.

Located in the heart of Rome, the restaurant Orma is one of the city’s newest Michelin-starred destinations, led by chef Roy Caceres. Drawing on his Colombian origins alongside Italian culinary tradition, Caceres creates bold, complex dishes that fuse exotic ingredients with classic gastronomic roots. Guests experience this vibrant cuisine through carefully composed five- or eight-course tasting menus.

In the vibrant district of Södermalm, the restaurant Celeste offers an intimate and playful take on modern fine dining. A sister restaurant to the renowned Étoile, Celeste is driven by an ambitious young team with a bold, contemporary approach. Each dish is paired with a choice of cocktail, wine or non-alcoholic drink, creating a personalised and immersive dining experience.

One of the most elegant dining destinations in Aarhus, the restaurant Gastromé is housed in a beautifully refurbished villa dating back to 1911. Here, classic French-Danish cuisine meets an innovative Nordic twist, with a pure and refined approach where less is truly more. Dishes are stripped back to their essentials, showcasing flavours such as grilled scallop with dashi, tomato and radish, or wood pigeon with blackberry, pickled beetroot and parsnip.

Nour offers a contemporary and highly personal dining experience, with just seven intimate tables. Led by head chef Ida Bauhn — crowned Chef of the Year in Sweden in 2025 — the kitchen draws inspiration from the subtle gastronomy of Scandinavia and Japan. The result is a unique expression of fine dining, where precision, balance and understated elegance come together on every plate.

Set along the harbourside in Helsinki, the restaurant Olo is one of Finland’s Michelin-starred destinations, known for its cool, minimalist atmosphere and refined Nordic cuisine. The kitchen showcases ingredients from the north of the country — including moose and elk — presented in beautifully composed and often innovative dishes. A signature highlight is the sautéed reindeer with Lappish almond potato and sourdough bread, reflecting both tradition and modern technique.