2025 Michelin One Star Restaurants: The Complete List — Page 29

Le Prince Noir is the most technically original restaurant in the greater Bordeaux area: a Michelin-starred, OAD Top 215 address where Vivien Durand reinterprets French culinary conventions with genuine conviction. The atmosphere is deliberately unconventional; rock music, architectural drama, bridge views; and the cooking is worth the trip across the Garonne. Book well in advance.

A Michelin-starred Relais and Châteaux restaurant in a converted Périgord tobacco barn, Le Vieux Logis is the strongest fine dining case in the Dordogne. Chef Vincent Arnould holds the Meilleur Ouvrier de France title and the kitchen's vegetable-forward cooking outpaces the region's traditional fat-heavy defaults. Book at least three to four weeks ahead; dinner slots fill fast and hotel guests get priority.

Angelo Sabatelli is the strongest fine dining case for stopping in Putignano rather than passing through. The €€€ modern creative menu draws on Apulian seasonal produce, served in an intimate 16th-century vaulted stone room with one of the most serious wine cellars in the region; around 3,000 labels. Book for Saturday dinner or Sunday lunch; Tuesday to Thursday is the easiest window.

Craft Omakase has held a Michelin star in both 2024 and 2025, making it Austin's clearest case for serious omakase dining. At $$$$ per head, it competes with comparable programs in New York and San Francisco. Booking is hard; plan four to six weeks out, prioritise Friday or Saturday early seatings, consider a return visit to get the full value of the format.

Handwerk holds a Michelin star for the second consecutive year (2024–2025) and, making it the clearest fine-dining choice in Hanover. At the €€€ tier, it offers starred modern cuisine at a more accessible price point than Jante or Votum. Book four to six weeks out; weekend tables fill fast.

Auberge du Cep holds a Michelin star in the heart of Fleurie and over-delivers at the €€€ price point, making it the strongest case for a special-occasion dinner in the Beaujolais crus. The kitchen under Aurélien Merot stays tightly regional, the wine list matches the food with real intent. Book four to six weeks out minimum; and prioritise lunch for the best value.