Showcasing this year’s most tempting restaurants and the dishes to sample, selected by the editors at Robb Report Monaco & Côte d’Azur.
BEST NORDIC FUSION: FRANTZÉN, STOCKHOLM
Frantzén, the first restaurant in Sweden to earn three Michelin stars, is the crown jewel of chef Björn Frantzén’s culinary empire. Located in Stockholm, the restaurant offers a distinctive fusion of Nordic cuisine, blending classic and modern techniques rooted in local tradition with Asian influences. Dishes such as chawanmushi with aged pork broth or scallops with chicken dashi exemplify its East-meets-West philosophy. The dining journey unfolds across multiple levels of a restored 19th-century townhouse, which guests gradually explore as they progress through the menu. It’s an immersive, forward-thinking experience that leaves a lasting impression.
BEST GARDEN-GROWN PRODUCE: ARPÈGE, PARIS
Arpège, under the legendary Alain Passard, is a bastion of vegetable-focused haute cuisine. Since shifting its focus to garden-grown produce in the early 2000s, the restaurant has been at the forefront of sustainable fine dining. Passard’s precision, creativity and deep respect for fresh ingredients—many of which are sourced from his own farms— have kept Arpège at the apex of Parisian gastronomy for decades. The menu celebrates seasonality and simplicity, allowing nature’s rhythms to shape each dish. It is both timeless and pioneering.
BEST GERMAN CUISINE: JAN, MUNICH
Restaurant Jan marks a bold new chapter for chef Jan Hartwig, who launched this Munich-based project as his first solo venture. Trained in classical French technique, he is crafting a distinct culinary voice—German at its core, yet global in scope. The tasting menu is meticulously curated and deeply personal; for example, the Sea Urchin Louise with jellied oxtail, crème fraîche and chives is a delicate yet flavour-packed homage to the chef’s young daughter. Located near Munich’s central station, the minimalist restaurant is a space where tradition meets innovation. With its confident, heartfelt cooking, Jan has swiftly become one of Germany’s most acclaimed dining destinations.
BEST CONCEPTUAL EATERY: ALCHEMIST, COPENHAGEN
Under chef Rasmus Munk, Alchemist is an ambitious blend of culinary innovation and conceptual theatre. Housed in an unassuming, industrial area of Copenhagen, the experience unfolds over multiple immersive spaces with 50 servings that engage all senses. Each course explores themes ranging from environmental sustainability to social justice. The restaurant’s dome-shaped dining room doubles as an atmospheric canvas for dynamic projections, reinforcing the narrative-driven approach. Munk’s cooking is precise, provocative and often surprising. Alchemist isn’t just a meal—it’s a statement on the future of food and art, and how we experience both.
BEST PERFORMANCE GASTRONOMY: DIVERXO, MADRID
Led by the flamboyant Dabiz Muñoz, DiverXO is a boundarypushing Madrid restaurant that treats cuisine as performance art. With a punk spirit and a penchant for surprise, Muñoz fuses Spanish and Asian influences into theatrical tasting menus that defy convention. Described as “hedonistic, creative, unpredictable”, DiverXO invites diners into a dreamlike world where flavour, texture and presentation are pushed to new extremes. Dishes might include Pyrenean-aged nigiri, Japanese-inspired paella or roasted caviar with vindaloo curry and Greek yoghurt—bold combinations that challenge existing culinary norms.
BEST INTIMATE EXPERIENCE: TABLE BY BRUNO VERJUS, PARIS
Table by Bruno Verjus offers a personal and poetic dining experience in the heart of Paris. Once a food writer, Verjus now channels his narrative sensibilities into every plate, celebrating exceptional produce and artisan suppliers with gentle reverence. His dishes— elegant, seasonal and minimalist—highlight the natural beauty of ingredients like line-caught monkfish torched with bay leaves. The restaurant’s open kitchen and warm hospitality encourage conversation and curiosity. With evolving menus and a commitment to transparency, Table delivers haute cuisine with a human touch.
