๐กก Publiek, Belgium
Chef Olly Ceulenaere and his team run an arty, relaxed space where the atmosphere feels notably chill for a restaurant of this level. The cooking appears fuss-free, built around familiar ingredients like beetroot, chanterelles and mackerel, yet executed with near-flawless precision. Plating is clean and restrained, letting produce from trusted local farmers and fishermen shine, while a quietly focused team creates a warm, thoughtful dining experience.
๐กก Alouette, Denmark
โAt Alouette, nothing is left to chance. From low energy use and carefully chosen materials to a workplace built on balance and long-term thinking, every decision is deliberate. Led by Nick Curtin and co-founder Camilla Hansen, the cooking is seasonal, pastoral and bold, shaped by a radical commitment to local sourcing- no citrus, no imported spices, no compromises on animal welfare. Through close dialogue with nearby farms, the cuisine reaches a remarkably high level, driven by curiosity and restraint.โ
Photo: Gamรฉl
๐กก ESSE, Denmark
โESSE is built on a deep respect for ingredients, people and process. Nearly everything served comes from Denmark, shaped by close, uncompromising relationships with farmers, fishers and small-scale producers. In the kitchen, whole ingredients are used with care and imagination, turning by-products into new textures and flavours.โ
Read the full review at 360eatguide.com
Photo: Emily Wilson
๐กก Rechberg 1837, Switzerland
โจMira Luisa Labusch and Flavia Carina Niederer lead the kitchen at Rechberg 1837. They are listed as Top 10 Pioneers in Switzerland.
What does this kind of acknowledgment represent for your team?โจโ Every day, we work with focus and full dedication to become even more sustainable, more efficient, and happier in what we do, while maintaining our high standards of quality. Our strength does not lie in communicating our detail-oriented and radical approach to work, which is why we are infinitely grateful for recognitions like this, as they help us share what we do more effectively with the outside world.
What do you want guests to feel when they leave your restaurant?โจโ We work according to the Scottish proverb, โA stranger ye come, a friend yeโll depart.โ Sustainability, all upcycling processes, and details such as our cutlery being sustainably forged in Zurich are communicated when a guest takes an interest. However, the fact that, for example, bones are reused or even transformed into art is, for us, a given and forms the root and foundation of our work.
โจGuests do not necessarily need to engage with these aspects, just as they do not need to analyse the specially selected, exceptionally high-quality, and unique products. The goal is not to lecture anyone, but to live sustainability and our radical approach as something natural and self-evident. When guests leave, they should above all feel satisfied, comfortable, and completely content.
Photo: Alina Birjuk
โAt the Rote Wand Gourmet Hotel in the alpine village of Zug near Lech am Arlberg, a historic schoolhouse has been transformed into one of Austriaโs most celebrated dining destinations. The intimate Chefโs Table restaurant, led by rising star chef Julian Stieger, has earned two Michelin stars and high accolades for its creative mountain-inspired tasting menus using top regional produce.โ
๐กก Rote Wand Chefโs Table, Austria
Photo: Ingo Pertramer
๐กก Prado, Lisbon, Portugal
โAt Prado Restaurante, sustainability is woven into everyday life. Eight years of close bonds with farmers, fishers and artisans shape a kitchen guided by the seasons, line-caught fish and small-scale Portuguese producers.โ
Read the full review at 360eatguide.com
Diogo Formiga leads the kitchen at Encanto in Portugal and is listed in this yearโs Top 25 Europe.
What does it mean to represent your country in the Top 25?
-For me, representing Portugal in the Top 25 is a validation of our commitment to a new culinary standard. It is a recognition of the culinary depth of Portuguese soil. This achievement proves that the produce of our territory, when treated with high-level precision, stands at the forefront of gastronomy.
How does your local context shape your expression?
-We allow the local ecosystems to dictate our menu. We are defined by our surroundings, and our cooking is a transparent reflection of the specific conditions of the territory. What we serve is a direct response to Portuguese biodiversity and responsible agricultural practices.
What is your long-term vision?
-Our vision is to bridge the gap between the producer and the plate. We believe that knowing exactly who grows your food is the first step toward environmental and personal health. While we only serve a few, our goal is to use our platform to advocate for a transparent food system that influences the many.
๐กก Encanto, Portugal
๐กก Restaurant K2, Stavanger, Norwayโจ๐ ๐ต๐ณ๐ถ๐ฆ ๐ฑ๐ช๐ฐ๐ฏ๐ฆ๐ฆ๐ณ ๐ฐ๐ง ๐ด๐ถ๐ด๐ต๐ข๐ช๐ฏ๐ข๐ฃ๐ญ๐ฆ ๐จ๐ข๐ด๐ต๐ณ๐ฐ๐ฏ๐ฐ๐ฎ๐บ โ ๐๐ฐ๐ฑ 25 ๐๐ถ๐ณ๐ฐ๐ฑ๐ฆ
K2 is one of those rare restaurants where sustainability is practiced without diluting creativity. Led by owner and head chef Ola Klepp, the kitchen proves that ambition and responsibility can move in the same direction. Produce is preserved, fermented and reworked with care, allowing by-products to become part of the story rather than waste. Rooted in Rogaland and driven by curiosity, K2 quietly shows how kitchen magic can be created with a clean conscience.
Photo: Anna Torst Saatvedt
