Finest Michelin restaurants in Europe: Fine dining where you get two desserts

By Ute Junker
Updated May 22 2015 - 4:14pm, first published 3:30pm
Chef Harald Wohlfahrt's Schwarzwaldstube  restaurant in Baiserbronn, Germany.
 Photo: Supplied
Chef Harald Wohlfahrt's Schwarzwaldstube restaurant in Baiserbronn, Germany. Photo: Supplied
Desserts at the Hotel Metropole Monte-Carlo, the restaurant of Joel Robuchon.

 Photo: Supplied
Desserts at the Hotel Metropole Monte-Carlo, the restaurant of Joel Robuchon. Photo: Supplied
Chef Harald Wohlfahrt's Schwarzwaldstube  restaurant in Baiserbronn, Germany.
 Photo: Supplied
Chef Harald Wohlfahrt's Schwarzwaldstube restaurant in Baiserbronn, Germany. Photo: Supplied
Chef Harald Wohlfahrt's Schwarzwaldstube  restaurant in Baiserbronn, Germany.
 Photo: Supplied
Chef Harald Wohlfahrt's Schwarzwaldstube restaurant in Baiserbronn, Germany. Photo: Supplied

Eat a meal in a foreign country and you get a crash course in the culture thrown in for free. In Mexico, for instance, dinners often feel like fiestas, enlivened with colourful crockery and voluble conversation. A traditional meal in Japan, by contrast, is more restrained, with each pared-back portion presented like a miniature work of art.

Subscribe now for unlimited access.

$0/

(min cost $0)

or signup to continue reading

See subscription options

Get the latest Singleton news in your inbox

Sign up for our newsletter to stay up to date.

We care about the protection of your data. Read our Privacy Policy.