2023 OAD Top New Restaurants in Europe: Highly Recommended — Page 2

House of Tides is Newcastle's most established fine-dining venue: a tasting-menu restaurant in a 16th-century quayside merchant's house and ranked by La Liste. Kenny Atkinson's flagship suits special occasions and milestone dinners. Book three to four weeks ahead minimum; weekend slots fill fast and walk-ins are not an option.

JÖRO holds a Michelin Plate and two consecutive OAD Top 300 Europe rankings from a converted 19th-century paper mill outside Sheffield. Luke and Stacey Sherwood-French run a kitchen that draws on Nordic fermentation and Asian technique in equal measure. Book the 90-minute Ö.5 lunch to get in the door; dinner tables go fast and the value case for lunch is hard to argue.

Mikla is Istanbul's strongest case for modern Turkish fine dining: a Michelin-starred, La Liste-ranked tasting menu on the 18th floor of The Marmara Pera, with a 360-degree city panorama that matches the cooking's ambition. Book for special occasions and milestones. Reservations are near impossible at short notice; plan four to six weeks ahead for a weekend table.

Frenchie holds a Michelin star and ranks #145 in Europe on the 2025 Opinionated About Dining list; a hard booking (plan 4–6 weeks ahead) that pays off if ingredient-led, seasonally driven cooking is what you are after. Located at 5 Rue du Nil in Paris's 2nd arrondissement, it runs dinner only, Tuesday through Friday, with two sittings per night.

Umu is a Michelin-starred Kyoto-influenced Japanese restaurant in Mayfair, ranked #278 in Opinionated About Dining's Top Restaurants in Europe (2025). At ££££, it is a genuine special-occasion booking that requires three to four weeks' notice minimum. Dinner is the format to prioritise on a first visit; lunch works well as a return.

Lysverket holds a Michelin star inside Bergen's KODE 4 art museum, serving a ten-course New Nordic tasting menu with lake views and a hands-on chef-owner presence. One of Norway's most credentialed regional restaurants, it prices at €€€€ and books hard; plan three to four weeks ahead. Counter seats are the configuration to request if kitchen access matters to you.

Hamburg's only three-Michelin-star restaurant, The Table Kevin Fehling is the city's highest-credentialled creative tasting experience; ranked #303 in Europe by OAD in 2025 and scoring 95.5 on La Liste. Book three to six months ahead minimum. Tuesday to Saturday dinner only. If availability is the barrier, Restaurant Haerlin is the most credible two-star alternative in the city.

BEES is the only restaurant in Rüdesheim am Rhein with Michelin and OAD Europe recognition, making it the clear choice for a serious meal in the Rheingau wine region. Chef Takayuki Honjo's farm-to-table format brings seasonal, regionally sourced cooking at €€€ pricing; strong value for the quality tier. Book it as the anchor dinner on any multi-day Rhineland itinerary.

A Michelin-starred address in the hills above Monforte d'Alba, Borgo Sant'Anna earns its place on a serious Langhe itinerary. Chef Pasquale Laera blends Pugliese instinct with Piedmontese tradition at the €€€ tier, with tasting menus, a seasonal game menu, a private eight-seat Anima room that sets it apart from local peers. Book dinner; book early.

A Michelin-starred Modern Cuisine address in Saint-Germain-des-Prés, Yoshinori earns its OAD Top 300 Europe ranking with focused cooking in an intimate room that suits special occasions far better than grand-statement dining rooms do. Book four to six weeks out minimum at €€€€ pricing. For the quality-to-fuss ratio, it is one of the stronger calls in its tier in Paris.

A working farm in Cornwall with a £65 four-course dinner built around home-bred meats and home-baked sourdough. Michelin Plate 2025, OAD Europe #338. Book an overnight stay to get the full experience; dinner plus the celebrated farmhouse breakfast. Best for couples or small groups wanting a genuine field-to-fork retreat rather than formal fine dining.

Babel is Budapest's strongest case for Hungarian-rooted modern tasting menu cooking, with La Liste recognition (76pts, 2026) and OAD Europe credentials to back it. Chef Aviv Moshe's multi-course format runs Tuesday through Saturday evenings, with Saturday lunch the only midday option. Booking is straightforward relative to peers, but the tasting menu format is non-negotiable; come ready to commit to the full experience.

John's House holds a Michelin Star and an OAD ranking, its £49 set lunch is among the most credible value propositions in English fine dining. Dinner runs £100–£120 per person across five or seven courses, all grounded in produce from the family's 400-acre farm. Book several weeks ahead: the restaurant operates Wednesday to Saturday only, with single lunch and dinner sittings each day.

Tomy & Co holds a Michelin star and ranked #224 in Opinionated About Dining's Europe list, yet prices at €€€ rather than the €€€€ most Paris starred restaurants charge. Chef Tomy Gousset (Le Meurice, Taillevent, Boulud) runs a relaxed but serious kitchen on Rue Surcouf in the 7th. Book well ahead: the restaurant closes Saturday and Sunday, demand is high.

Klösterle is the Lech booking for diners who want progressive Austrian cooking rather than a default alpine comfort meal. It is a stronger fit for couples and small groups planning a deliberate dinner; cross-shop FUXBAU for a simpler regional €€ option or Die Ente von Zürs if staying closer to Zürs.

Kokotxa is a Michelin-starred Basque restaurant in San Sebastián's old town, ranked #294 in Europe by Opinionated About Dining in 2025 and rising fast. Chef Dani López runs a tightly controlled kitchen with two fixed menus and narrow daily seatings; book well ahead. At €€€€, it delivers focused contemporary Basque cooking with cross-cultural precision and front-of-house service that earns, not undermines, the price point.

ARREA! in Santa Cruz de Campezo is a serious regional destination ranked #210 in Europe by Opinionated About Dining. Chef Edorta Lamo's gastronomic menu draws on highland Álava ingredients; game, trout, lichens; across three distinct dining spaces. Book 2–4 weeks out for weekends; lunch is the right format. At €€€€, it rewards guests who want culinary specificity over spectacle.