Dining · Chef's tables
The chefs, restaurants and dishes behind our chef's table bookings. Star counts are as published by the Michelin Guide; where a kitchen changes hands or a star moves, this page is updated rather than left standing.
Maison Pic · Valence, France
Modern aromatic French
The only woman in the world currently holding three Michelin stars, Pic regained her family's third star in 2007 at a restaurant that has been in four generations of the same hands in Valence.
The seven- or ten-course Immersion menu in the historic dining room, with wine or alcohol-free pairings poured tableside.
Enquire about a tableLe Calandre · Rubano, Padua, Italy
Creative contemporary Italian
Alajmo became the youngest chef in the world to hold three Michelin stars, at 28 in 2003, and still runs the pass with his brother Raffaele on the floor.
Guests can mix courses from the Classico, Max and Raf menus at a single table, in a room the brothers designed themselves.
Enquire about a tableRE-NAA · Stavanger, Norway
Coastal Norwegian seafood
Renaa built the first restaurant outside Oslo to climb from one star to three, cooking almost entirely from the Rogaland coast and its farms.
The kitchen sits at the centre of the room, so every seat is effectively a chef's table.
Enquire about a tableJordnær · Gentofte, Copenhagen, Denmark
Nordic-Japanese seafood
A former Noma chef whose highly technical seafood and vegetable cooking is matched by his wife Tina's floor service in an understated suburban dining room.
Around 25 seats, with Tina Kragh Vildgaard personally running service — intimate rather than theatrical.
Enquire about a tableNoor · Córdoba, Spain
Historical Andalusí
Morales practises what he calls gastroarchaeology, reconstructing dishes from medieval Al-Andalus manuscripts and Caliphate-era Córdoba.
An open kitchen at the centre of the room; each season's menu is built around a different historical era.
Enquire about a tableSorn · Bangkok, Thailand
Southern Thai
A self-taught chef-owner who became the first to take a Thai restaurant to three Michelin stars, working almost exclusively with southern Thai producers.
Reservations are handled by the restaurant directly and go quickly; the tasting menu runs to well over a dozen southern courses.
Enquire about a tableSézanne · Tokyo, Japan
Modern French-Japanese
A British chef who went from opening to three stars in three years, weaving London, New York, Paris and Hong Kong training into Japanese produce.
Seventh floor of the Four Seasons Tokyo at Marunouchi, in a Champagne-toned room designed by André Fu.
Enquire about a table8½ Otto e Mezzo Bombana · Hong Kong, China
Classical Italian
Known as the King of White Truffles, Bombana runs the only three-star Italian restaurant outside Italy, built on imported first-class produce.
The truffle pasta is finished and shaved at the table — the centrepiece of the meal in autumn.
Enquire about a tableJungsik · Seoul, South Korea
New Korean
Yim launched the New Korean fine-dining movement in 2009, reworking bibimbap and gimbap into tasting-menu form without losing their origins.
The Gangnam dining room opens with an elaborate banchan course; sea urchin bibimbap is available as a supplement.
Enquire about a tableFZN by Björn Frantzén · Dubai, United Arab Emirates
Nordic-Japanese
The only chef to hold three Michelin stars at three restaurants at once — Frantzén in Stockholm, Zén in Singapore and FZN in Dubai.
Twenty-seven seats across two floors, beginning in a Scandinavian living room before moving to a U-shaped counter facing the kitchen.
Enquire about a tablePer Se · New York, United States
Contemporary French
Keller built Per Se as the New York counterpart to The French Laundry, and it remains one of the most exacting French kitchens in the United States.
A nine-course tasting menu, with a parallel nine-course vegetable menu, in a dining room overlooking Central Park.
Enquire about a tableAtelier Crenn · San Francisco, United States
Poetic contemporary French
The first woman in North America to earn three Michelin stars, Crenn writes her tasting menu as a poem, one line per course.
A pescatarian tasting menu drawing on the restaurant's own Bleu Belle Farm, served in an intimate Cow Hollow room.
Enquire about a tableReserve a chef's table
These rooms release tables one to three months ahead and fill within hours. Tell us the restaurant and the window, and we will work the reservation alongside the rest of the trip.
