NOTES FROM THE TABLE: THE FINEST RESTAURANTS ACROSS EUROPE
words by NATALIE GAL
We believe a restaurant is never just a place to eat. It is a space of connection — with one another, with the craft of cooking, with the day that carried us to its door. It is where the earth’s offerings are transformed, honoured and appreciated. Today, we have brought together a special tribute, celebrating not only the table and unique flavours, but the stories behind them: the chef who chose this path, the farmer who lifted the vegetables from the soil, the grandmother who shaped the pasta by hand.
Cooking, at its essence, is an act of adoration, an honouring of human life and our bond with nature. Between us exists a complex balance — one we so often, knowingly or not, threaten to disturb. Yet the greatest dishes are born not from the impulse to dominate or disrupt, but from a reverent celebration of nature itself.
We have crossed Europe to find the kitchens that hold this spirit most vividly, this closeness to the earth, this respect for what it gives, and bring you here a curated selection of its finest.
We have journeyed from the vibrant corners of Lisbon, Portugal, through the Netherlands and our beloved Amsterdam, onward to Germany’s Berlin and Hamburg, the dazzling streets of Paris, and the misty charm of London. In our travels, we’ve discovered that no matter where you find yourself, dear reader, there is a wealth of inspiration to unearth. And our guide will be there to lead the way.
AIRA IN STOCKHOLM: A GASTRONOMIC RETURN TO NATURE
words by NATALIE GAL
image courtesy of AIRA
In Stockholm lies AIRA, a restaurant that embodies Scandinavian traditions with elegance and innovation. The kitchen is led by PI LE alongside TOMMY MYLLYMÄKI, renowned for their outstanding culinary expertise. Since 2020, they have guided Aira to exceptional heights, earning the restaurant two Michelin stars.
Deeply attuned to the rhythm of the seasons, Aira crafts tasting menus that move in harmony with nature. Among the delicacies you may encounter are dill croustade with langoustine and browned butter, or Wagyu with black truffle, chanterelles and spruce. To accompany the dishes, the restaurant offers a refined sommelier experience, with the choice of classic wine pairings or thoughtfully curated non-alcoholic options.
I have always felt that Scandinavian traditions remain profoundly close to nature. There is something in these northern lands, something ancient, that we have largely forgotten in our cosmopolitan lives. At Aira, that connection resurfaces through timeless Nordic ingredients: fresh turbot, tuna and vibrant greens drawn straight from the garden. It is about taking the same ingredients our ancestors used centuries ago and reimagining them in modern dishes with a fresh visual perspective.
RUTZ: BERLIN’S THREE-MICHELIN-STARRED ODE TO NATURE
words by NATALIE GAL
photography STEFFEN SINZINGER
Since opening in 2001 as a wine bar, RUTZ has ascended to no less than three Michelin stars, cementing its place in the heart of Berlin’s culinary landscape. The restaurant embodies a profound love for nature, local producers and artisans, with a respect for the delicate balance that lies between humans and the natural world.
MARCO MÜLLER, the executive chef and patron of both Rutz and Rutz Zollhaus, has been a pivotal figure since the beginning. Known for his distinctive vision and innovative approach, Müller has shaped the culinary identity of both establishments. The menu itself is a vibrant, artistic display, channelling nature’s harmony and rhythms through fresh, local and sustainable ingredients.
Rutz’s power lies deep within its philosophy and the dedicated individuals who believe in and are driven by it. We had the pleasure of speaking with Head Chef DENNIS QUETSCH, who helps to make this all possible. In Quetsch’s words, “Whether it’s a biodynamic vegetable grower from Brandenburg or a trout farm close to Hamburg, we engage in regular dialogue about seasonality, soil health, animal welfare and flavour. This close exchange allows us to plan dishes around what is truly best at the moment, rather than forcing nature into a rigid menu plan. In my past roles, I’ve taken the time to spend days on the farms, understanding the cycles and challenges of agriculture, which has deepened my appreciation and informed how we cook. At Rutz, this respect translates directly to the plate — we let the products speak, highlighting their origin and story with care and precision.”
As Berlin’s sole three-Michelin-star restaurant, Rutz stands as a proud asset to the city. Its wine bar heritage endures, with wine pairings living up to its grand number of stars, complemented by equally impressive non-alcoholic pairings. Dishes like yellowtail and tomato with marigold, trout and spruce with buttermilk, and kohlrabi and leaf oil with whey all grace their inspired menu.
Visiting Rutz is undoubtedly a special, almost ceremonial, experience. It serves as a powerful reminder of nature’s purity, flavours and softness, alongside the inspiring dedication of individuals who strive for excellence. It’s an embodiment of diligence and patience. While Rutz draws its inspiration from nature, we, in turn, are undeniably inspired by Rutz.
RESTAURANT FLORE PRESENTS THEIR REDESIGN AND ECOLOGICAL TRANSFORMATION
words by NATALIE GAL
image courtesy of FLORE
We take immense pride in our city for housing RESTAURANT FLORE, a distinguished two-Michelin-star establishment that also holds a Green Star for its outstanding commitment to sustainability. Now, Flore has undergone a complete transformation, revealing a breathtaking new design that embodies its dedication to ecological principles.
Nestled within the classic, cosmopolitan embrace of the hotel DE L’EUROPE AMSTERDAM, one enters the dining space through a grand oak door, reminiscent of a mysterious castle. This transition is not merely physical; it’s a symbolic passage into a separate world, signalling an experience ahead that is truly distinctive.
First and foremost, the philosophy of Restaurant Flore is rooted in a unique approach to “conscious fine dining.” Their concept emphasises close collaboration with local farmers and producers, while highlighting the relationship between nature, sustainability and our dining culture. It is about fine dining in the sense of refinement and technique, but also about being aware and focused — staying close to nature and drawing inspiration from it.
This ecological philosophy extends to the restaurant’s design, encapsulated beautifully in both its aesthetics and functional materials. The walls, for instance, are meticulously crafted from “lime hemp.” This innovative bio-based material not only absorbs significant amounts of carbon dioxide but is also fully recyclable. Furthermore, it actively contributes to a healthy indoor climate by regulating moisture and absorbing sound.
Another highlight is the seasonal studio kitchen, equipped with cutting-edge technology and specialised sections for dry-ageing meats and developing in-house miso and garum. The main kitchen mirrors this technological and aesthetic professionalism, featuring elegant elm cabinetry sourced from local trees.
Images only go a small way in conveying the essence of the experience: soft lighting and natural colours create an immediate sense of closeness to nature, allowing us to be truly touched by its serene beauty. How fortunate for Amsterdam, and indeed all of us, to have such a visionary restaurant at the heart of our city.
VINKELES: A CULINARY LANDMARK IN AMSTERDAM
words by NATALIE GAL
image courtesy of VINKELES
We are proud to present VINKELES, one of the finest restaurants in our beloved city. Alongside the grand, historic houses of the Keizersgracht lies this contemporary restaurant, celebrated for its elegant craftsmanship. The building itself, like all canal houses, holds layers of history waiting to be discovered. Once a poorhouse bakery, it became part of the city’s charitable offices after the fire of 1772. And even earlier, in 1638, the site was home to Amsterdam’s very first theatre.
Executive Chef JURGEN VAN DER ZALM leads a kitchen deeply inspired by ingredients of exceptional quality. According to him: “Seasonality alone is not enough. I search for that fleeting moment within the season when an ingredient reaches its true peak. Sometimes it lasts no longer than a week, and that is exactly when it deserves to be celebrated on the plate.”
On the chef’s menu you will find dishes such as Breton oysters with sea urchin, beurre blanc and Osetra caviar, or king crab with beurre noisette, fennel pollen and fig leaf. There is also a Japanese touch: the hamachi with “conference” pear, yuzu, Tomasu soy, black olive and wasabi is a true highlight. Another standout was the pigeon “au sang” with rose and sour cherry, while the Kumato tomato, a savoury dessert crafted for those less inclined to sweets, delivered an unexpected twist. When it comes to drinks, a highlight was the Ayala Champagne, a beautiful chardonnay-based blend that perfectly accompanied both the meal and the setting.
The interior carries a moody elegance, inviting you to settle in and feel at ease. This restaurant is the perfect place to experience quintessential Dutch gezelligheid, making you feel welcomed with genuine, personal service. We recommend this place to visitors who want to experience Amsterdam’s culture at its best: the warmth, the care, the surprises and the distinctive fusion of influences that gives Vinkeles its true Amsterdam touch.
CODA: REWRITING GASTRONOMY IN BERLIN
words by NATALIE GAL
image courtesy of CODA
CODA, a two-Michelin-star restaurant nestled in the heart of Berlin, began its journey as a dessert bar before evolving into a visionary space that redefines gastronomy. It’s a place that is rebellious, fun, surprising and imaginative, focusing on diverse pastry techniques paired with unique drink selections. CODA’s groundbreaking approach has earned it a prestigious spot on “The World’s 50 Best Restaurants” list.
The restaurant is led by RENÉ FRANK, a true visionary, a trained chef and pastry chef who is reshaping our perception of “sweets.” He was also recognized as the World’s Best Pastry Chef in 2022. We had the privilege of interviewing Chef Frank, who shared insights into the influence of Japanese Kaizen philosophy on his daily practice and kitchen work. Known for his experimental talent, Chef Frank is currently dedicated to discovering healthier ways to present sugar, exploring techniques like fermentation to create dishes that don’t rapidly spike blood sugar levels.
The kitchen also places a strong emphasis on sustainability and local ingredients. This commitment is beautifully showcased in dishes that highlight umami from protein-rich legumes, mushrooms and fermented rice, or tart notes from herbs, perfectly balanced with the saltiness of cheeses and the acidity of citrus fruits.
CODA actively challenges traditional concepts and flavour profiles, and the drink pairings only elevate the experience further. You will find homemade infusions, handcrafted spirits and brandies that complete each course. Moreover, there is the option of a personalised selection of drinks. CODA offers top quality beverages, from champagne and German Riesling to Japanese sake. Of course, non-alcoholic options are also available and accompany each dish just as smoothly.
THE CURA EXPERIENCE: A MODERN TAKE ON PORTUGAL
words by NATALIE GAL
image courtesy of CURA
Behind the doors of the FOUR SEASONS HOTEL RITZ in Lisbon lies CURA, recognised as one of the greatest restaurants in the world. A tribute to Portugal, the restaurant’s philosophy and dishes are rooted in local ingredients and Portuguese traditions.
We often cover the vibrant restaurant scene of the Portuguese capital — we love the colours, flavours and scenery this southern treasure holds. No matter how often we visit, and despite the deep ties that connect us to the city, we are always sure to find something new here: something familiar, yet unexpected.
One of CURA’s highlights is its two tasting menus: a shorter five-course experience and an extended 10-course journey. Both draw from the richness of Portugal’s nature and waters, sourced from local fishermen, artisans and farmers who carry forward their heritage. At the centre of it all is Head Chef RODOLFO LAVRADOR, whose experience spans from New York City to London’s East End.
Chef Lavrador describes Portuguese cuisine as “deeply distinguished, with scents and flavours that everyone knows.” At CURA, he captures “the essence of our native cuisine in ways that are better, different and even unexpected, using new ingredients and skills to showcase things that are familiar but in a class all of their own.” It’s this philosophy that makes the dining experience not just exceptional, but truly magical.
CIEL BLEU: JAPANESE SERENITY AND CULINARY EXCELLENCE
words by NATALIE GAL
image courtesy of CIEL BLEU
A true highlight of HOTEL OKURA AMSTERDAM is CIEL BLEU RESTAURANT, the
acclaimed two-Michelin-star restaurant located on the top floor. Here, sweeping views of Amsterdam meet a culinary journey that invites you to unwind and savour an exceptional destination where you immediately feel at home.
Executive Chef ARJAN SPEELMAN, Chef de Cuisine MIKE KLAASSEN and Service Manager FRANCESCO SIMONELLI lead a passionate team. Together they craft masterful dishes, rooted in classic French techniques, that are a testament to passion and quality.
Each plate draws inspiration from the world’s best ingredients, bringing together global flavours and precise techniques to create the unique Ciel Bleu dining experience. The flavours are deep and refined, a layered composition for the senses, ensuring every bite is a special experience. You may feel a childlike sense of thrill, that eager anticipation so often lost in adulthood, as you wonder: what could possibly come next? And you are always left astonished by the splendour of each new dish.
The Michelin Guide inspector sums up the experience perfectly: “Ciel Bleu lives up to its name immediately. Here you dine on the top floor of the luxurious Hotel Okura Amsterdam and have a spectacular view of the blue sky and the Amsterdam skyline. Wow! Arjan Speelman’s kitchen is technical and creative. It is infused with global influences and spices. Every detail is precise, every bite a surprise.”
In addition to Ciel Bleu at Hotel Okura, YAMAZATO offers authentic kaiseki cuisine in a serene, traditional setting overlooking a Japanese garden, led by Executive Chef MASANORI TOMIKAWA. Meanwhile, SAZANKA blends teppanyaki performance with precision, where chefs prepare premium ingredients live under Chef KAZUKI ONODERA. Restaurant SERRE, awarded a Bib Gourmand, serves refined international dishes with Japanese touches along the Amstel Canal, featuring seasonal menus, relaxed dining and afternoon tea. Above all, each restaurant embodies the elegance and spirit of true Japanese hospitality.
