7 Chefs Share The Best Restaurants They’ve Ever Been To

Jordan Bailey

Chef-Founder of Heard

I go to Denmark a lot as my wife is Danish, so Copenhagen feels like a second home. I’d wanted to go to Alchemist for years but it’s one of those near-impossible reservations to get. Thankfully, my wife knows Rasmus, which made securing a table feel even more special. Having worked in Scandinavia at Maaemo, I’ve always had a deep respect for the region’s clarity, precision and produce but Alchemist operates on an entirely different scale. From the huge, Viking-like door to the vast industrial interiors with a domed ceiling that transforms throughout the evening, the setting is undeniably dramatic, but it struck me most that the theatre never felt like a gimmick. It’s thought-provoking but rooted in substance. Strip away the projections and immersive elements, and the food alone would still be world-class. The cooking is technically flawless and emotionally intelligent. There’s deep research behind every dish, whether exploring sustainability or social themes, but flavour is always at the forefront. I remember being surprised by how delicious and refined everything was yet nothing felt forced or conceptual for the sake of it. The confident service balances warmth with an understanding of the experience’s scale. You feel looked after rather than overwhelmed. What I still think about is the ambition. It’s rare to see a restaurant push boundaries while maintaining absolute culinary integrity. I’d give a lot to return. It’s perfect for a milestone moment, but equally for anyone wanting to see the outer edge of modern gastronomy without compromising on pure, exceptional cooking.

Visit ALCHEMIST.DK & HEARDBURGER.CO.UK

Mark Birchall

Chef-Patron of Moor Hall

For lunch, Le Bois Sans Feuilles at Troisgros had always been on my radar as a three-star. Given its reputation, it felt like an important trip to make – especially at a time when I was pushing to attain three stars myself. The setting is rural and organic, which gives it a completely different feel to a city restaurant. The dining room is unbelievably beautiful – calm, light and very considered – and the kitchen is really special to see. You feel the legacy of the place, but it’s very much alive. The service was friendly, professional and perfect. Meeting the chef and his son was a real highlight – the family unit together with the welcome we received left a strong impression. It felt genuine. What made the cooking special was how the surroundings and the story of each dish came together in their entirety. It wasn’t just about individual components. The signature salmon with sorrel sauce really stood out. It’s the sort of place that suits a longer trip. Being near Lyon, with the town and its markets, Troisgros works well as part of a few days away rather than just one meal.

For dinner, Plénitude is another three-star that had been on my radar, and I wanted to experience it properly. The dining room sits within a Parisian hotel, so there’s an immediate sense of opulence. It’s polished but the welcome makes it feel comfortable rather than intimidating. The service was ridiculous in the best way, incredibly special. There’s a level of detail and precision throughout that makes the whole experience feel elevated. A course served in the kitchen was particularly memorable – being taken in there adds something you don’t often get – but what really stood out was the story behind every sauce. You could feel the intent and the work in each one. There’s real opulence on the plate, but also purity of flavour. It’s the perfect place to celebrate something significant, and I’d return without hesitation.

Visit TROISGROS.FR & CHEVALBLANC.COM & MOORHALL.COM

Max Coen

Chef-Founder of Dorian

“Two meals immediately come to mind when I think about once-in-a-lifetime experiences: Frantzén in Stockholm and Elkano in San Sebastián. I had followed Frantzén for years before I ever set foot inside. Later, I had the opportunity to work there, and only after that did I experience it fully as a guest. It is so much more than a meal. The setting is distinctly Scandinavian – dark wood, clean lines – but it’s the flow of the evening that makes it extraordinary. Everything about the experience – the food, the interiors, every step of service – is considered, even the bathrooms, with toothbrushes available for guests and Japanese toilets. The cooking is centred around fire, using the best ingredients sourced from across Europe and beyond. The open kitchen lets you witness the love, care and technique behind each dish. For me, that’s what makes it stand out – along with the immersive format. You don’t just sit at a table; you move from the dining room to the lounge and on to the terrace. I’d recommend it to anyone. Elkano is famous for its whole grilled turbot. I wasn’t sure it would live up to expectations, but it was mind-blowing – one of the greatest dishes I’ve ever eaten. Cooked over charcoal with absolute precision and served with a perfect pil-pil, it’s presented nose to tail: cheeks, fillets, even the gelatinous textures around the bone. Top produce, cooked simply and perfectly, with such pure flavours – you can taste the love and technique. Both restaurants deliver something rare: total immersion. They remind you why we fall in love with food in the first place.”

Visit RESTAURANTEELKANO.COM & RESTAURANTFRANTZEN.COM

Hélène Darroze

Hélène Darroze at The Connaught

“My most memorable meal took place at Le Louis XV in Monaco in the 1990s. It was a true revelation. It was also the first time I had ever set foot in such a grand palace. Beyond the food itself, I discovered a world where gastronomy blended with luxury and ritual. The atmosphere of the room, the precision of the service, the elegance of every detail – it all left a deep impression on me. At the time, Alain Ducasse was still the chef. It was only later, when I had the chance to work alongside him, that I knew I had found my vocation.”

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