As seen on the ‘Gram: the new Michelin stars

This week, we are looking at the brand new Michelin stars for 2020 as told through the eyes of Instagram. Congratulations to this year’s set of bright and shiny stars!

3 stars

sketch Lecture Room & Library Book sketch

 

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Here’s to 🌟🌟🌟 for @pierregagnaire, his madness and surrealist windows! #michelin#london#food#gastronomy

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2 stars

La Dame de Pic Book La Dame de Pic

The Dining Room

Aimsir

Greenhouse

1 star

Da Terra Book Da Terra


Mana Book Mana

The Dysart Petersham Book Dysart Petersham

 

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All British – Orkney scallop tartare, Exmoor caviar, Japanese cucumber from Namayasai, glistening seaweed jelly, rock samphire flowers, chervil and tarragon, before the dressing of shiso grown for us here is added, clear with its red/pink highlights – simple and delicate qualities of aroma, colours, textures; lovely with our recommendation of Sussex Reserve from Nutbourne Vineyards, with its gentle hints of elderflower and sweetness @thedysartpetersham @kennethculhane @jre_jeunesrestaurateurs @locavoremagazine @truthloveandcleancutlery @namayasai.co.uk @greatbritishchefs.com @Namayasai_Farm @nutbournevineyards . . . #beauty #lunch #dinner #menu #headchef #foodies #foodstagram #foodepedia #gastronomia #foodforfoodies #michelinguideuk #truthloveandcleancutlery #tlcc #foodblog #restaurantguide #foodguide #londonfood #londonfoodie #londonfoodguide #britishcuisine #organicfood #foodandwine #sommelier #rocksamphire #orkneyscallops #exmoorcaviar #garden #instagood #richmond #petersham

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Beach House

Artichoke

alchemilla

Stark

 

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Milk, honey, oats. #stark #Broadstairs #food #dessert #restaurant #honey #milkandhoney #milk

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Old Stamp House

 

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Amazing food to celebrate a clever floss! . . #ambleside #oldstamphouse #amazingfood

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Cottage in the Wood

The Muddlers Club


Allium at Askham Hall

The Royal Oak


Opheem


Pensons


The Angel

 

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Yeast @angelathetton #finedining #onemichelinstar #foodie #halalfood #yorkshirefood #foodguide #dessertporn

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Isle of Eriska

Endo at The Rotunda

Condita

 

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Crispy chicken skin and poached hake – a tiny sandwich of tastiness. Delicate hake with confit duck egg yolk from the Scottish Borders, smoked creme fraiche, caper emulsion, caviar, fennel and not forgetting that crisp chicken skin which acts as the ‘bread’ in the sandwich. This has been one of our snacks that kicks off our surprise tasting menu. Utterly delicious with a glass of Armenian method champenoise or Copenhagen Sparkling Tea. Our dishes all move with the seasons and we’re really excited that we have more new dishes happening this week. 📷 @greenshoots_photography @conort1980 @spkatridis @keushbubbly @wines_of_armenia @copenhagensparklingtea #scottishfish #duckegg #crispychickenskin #caviar #snack #finedining #edinburghrestaurants #tastingmenu #foodie #edinburghfoodies #surprise #dinner #sexyplates #foodporn #organicfoodporn #degustation #tinysandwich #localproduce

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Mãos

 

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Along with Ikoyi, @maos.bluemountainschool has to be among my top 3 restaurants in London in recent times. Despite a vastly different experience (Ikoyi is a slightly more casual affair whereas Maos requires a proper 3 hour time investment), both are experimental with their flavours and techniques but always delivers in a unique yet coherent way. I really love how @edoardopellicano experiments with different types of aging, such as aging in beef fat or beeswax for several weeks, to add flavours and textures to ingredients, so be prepared to try something absolutely unique even for ingredients you’ve tried in the past. Similarly, the atmosphere and style of Maos is unlike most other restaurants you’ve been to. As mentioned the dinner is a 3-4 hour affair, however you aren’t expected to sit around for the full night. Instead, guests are encouraged to converse with each other, observe food preparation and service, as well as chat with the chefs to understand the concepts of each dish and the underlying food philosophy. The result is an intimate communal style dinner that is a must-try for food lovers and cooks alike. I can’t stress how exceptional Maos is both in terms of its food and its dining concept. Each dish is so original and unlike anything you’ve tried before, and the chefs have every right to be proud of how wonderful the dishes are executed. 3 hours may seem like a big investment for a dinner, but trust me, it might just be the most worthwhile 3 hours you’ll have in a restaurant for quite a while. . One word description: “one-of-a-kind” . Dish: “Steam crab claw, with a hazelnut and egg yolk emulsion with sea herbs, topped with crab legs broth” Dish rating: 9/10 Cost: £150 for tasting menu Overall restaurant rating: 9/10 (An experience like no other, if you love to eat or cook food in any capacity at all, this is easily 3 hours very much worth investing in) . 🍱 Maos 🗺 41 Redchurch Street, London, E2 7DJ

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Interlude

 

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Precision is key at Restaurant Interlude. Our Pumpkin Pine dish is a definite crowd favorite. Book a table today.

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Variety Jones

Bastion

The Oak Room

The Tudor Room by Tony Parkin

 

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Sunday lunch dish of quail, sweetcorn, girolles, boudin of offal and glazed leg. Finished with truffle @tim.sheed @mcgeoghann

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