Archivio mensile: Agosto 2026

Michelin Germany 2026

new ***
L.A.Jordan Daniel Schimkowitsch Deidesheim

new **
THE CLOUD by Käfer Munich
the dune Niclas Nußbaumer at The Florentin Frankfurt am Main
RAUSCH Jochim Busch Frankfurt am Main
Mühle Fabian Obergfell Schluchsee

new * new mindfull voices
NeoBiota Cologne

new *

Das Philippin Rutesheim
Schote by Nelson Müller Bergisch Gladbach
Eatrenalin Rust
Theodor’s Bonn
Porte Neuf Detmold
Ostseelounge Dierhagen
Staderer Eichstätt
Staderer Rodriguez Essen
Lohninger Frankfurt am Main
Arc Restaurant Hamburg
Restaurant Mohn Hohnhorst
Cølbo Klingenberg am Main
The Tourist Trap Mannheim
Dopamin Saarburg
Gourmet restaurant “1751” Schwerin
Harzfenster by Johannes Steingrüber Seesen
Tante Anna Sprockhövel
Laesâ Stuttgart
Café GUPI Weil am Rhein

MICHELIN Service Award
Karin Weißer Sankt Benedikt * Aachen

MICHELIN Young Chef Award
Axel Boesen Dopamin Saarburg

MICHELIN Sommelier Award
Noris F. Conrad Tantris ** Munich

MICHELIN’s Opening of the Year
THE CLOUD by Käfer ** Jens Madshas Munich

* to address
KochZimmer in der Gaststätte zur Ratswaage Potsdam (BB) David Schubert
Bieberbau Berlin (BE) Stephan Garkisch
Skykitchen Berlin (BE) Alexander Koppe
Burg Nideggen – Brockel Schlimbach Nideggen (NW) Herbert Brockel e Tobias Schlimbach
Carmelo Greco Frankfurt am Main (HE)
Juwel Kirschau (SN) Philipp Liebisch
Le Frankenberg Weigenheim (BY) Steffen Szabo
Roter Hahn (Regensburg – BY) Maximilian Schmidt (roter-hahn.com) Cuisine Modern
Showroom München (BY) Dominik Käppeler
Hegel Eins Stuttgart (BW) Jan Tomasic
Schattbuch Amtzell (BW) Christian Grundl
Tawa Yama Fine Karlsruhe (BW) Igor Yakushenko

new Bib Gourmand new mindfull voices
Bornheimer Ratskeller Mario Furlanello Frankfurt am Main

new Bib Gourmand 2026
BYBLOS Chez Nassib Berlin
Brasserie Barbara Schluchsee
mokum München
Das Palmberger – hoamART Spiegelau
CYN CYN Hamburg
GASSENHAUR Hamburg
HYGGE Brasserie & Bar Hamburg
LENZ Hamburg
WEINreich Freinsheim

*** to 0
Aqua Sven Elverfeld Wolfsburg (NI) closed

** to 0
Courtier Weißenhäuser Strand Wangels (SH) closed
Bianc Matteo Ferrantino Hamburg (HH) closed

* to 0
The O’room by Tom Wickboldt Usedom/Heringsdorf (MV)
Friedrich Osnabrück (NI) Lars Keiling
HILMAR Aerzen (NI) Stephan Krogmann
Prism Berlin (BE) Gal Ben Moshe
The Stage Dortmund (NW) Michael Dyllong
Marburger Esszimmer Marburg (HE) Denis Feix
Jungborn Sobernheim Bad (RP) Renato Manzi
Restaurant|271 Burghausen (BY) Dominik Lobentanzer
Casala Meersburg (BW) Markus Philippi
Laurentius Weikersheim (BW) Jürgen Koch

France Green Star Story

2020

Le Clos des Sens, Laurent Petit, Annecy
“Our plant and lake-based cuisine highlights the harvest from our 1500m2 of vegetable, herb and fruit gardens, managed according to permaculture principles, along with the wealth of produce from our network of local artisans. Whether through intelligent waste recycling or the collection and reutilisation of rainwater, we strive to bring common sense to the entire life of the restaurant.”
Franck Derouet

Mirazur Menton
“Promoting meaningful gastronomy in the heart of our region is our daily challenge. You will therefore be able to savour the essence of the produce we grow in our two hectares of permaculture vegetable gardens, but also the fruits of foraging, of fishing and of local livestock farming. We also aim for zero waste, which allows us to return to the land what we have borrowed from it.”
Mauro Colagreco

Arpège Paris
“Since 2001, vegetables have reigned supreme at Arpège and the seasons set the tempo for our cuisine. Nature has written the finest cookbook. We elevate the 100% natural vegetables, fruit and herbs from our three gardens in Fillé-sur-Sarthe, Le Bois-Giroult and the Bay of Mont-Saint-Michel.”
Alain Passard

Alain Ducasse au Plaza Athenée Paris Romain Meder closed

Troisgros-Le Bois sans Feuilles Michel Troisgros Ouches
“We have an attachment to our land and to those who cultivate it, and consider it our duty to promote it. We take pleasure in cooking the vegetables from our garden. Inspired by permaculture, we have wonderful biodiversity: we don’t use any inputs, the mowing of green spaces is reduced to a minimum, beehives, bird boxes, meadows, horses and wild animals live peacefully together.”
César Troisgros

Régis et Jacques Marcon Saint Bonnet le Froid
“Between Haute-Loire and Ardèche, our cuisine reflects the strong ties we have forged with this land and culture. Showcasing the best local produce, rewriting our menu on a weekly basis, maximising waste reduction and minimising electricity and water consumption: the respect and promotion of our region requires a global and virtuous approach.”
Jacques Marcon

Yoann Conte Annecy
“Old-fashioned common sense, curiosity and simplicity are the watchwords of my cooking: in the mountains, sitting on a rock, face to face with nature – it is this simplicity that I try to incorporate into my compositions, which I create daily, based on what nature offers me, and which I then share with my team.”
Yoann Conte

L’Oustau de Baumanière Les Baux de Provence
“Vegetables from our organic gardens and produce from local farmers take pride of place in our cuisine, which seeks to showcase the Provence terroir. Our commitment is part of an overall ethos that goes from combatting food waste, through waste and plastic management, to partnerships with artisans from the region.”
Glenn Viel

La Bastide de Capelongue Edouard Loubet Bonnieux closed

David Toutain Paris delete Green Star

Le Coquillage Saint-Méloir-des-Ondes
“Our cuisine is a conscious and responsible ode to marine resources: we prepare only fish and shellfish whose stocks are not threatened and which are fished on a small scale, and we use various seaweeds that we collect ourselves. We make our own bread and grow our own herbs.”
Hugo Roellinger