David Kinch has devoted his career to Manresa instead of jumping at the sponsorships and expansion deals that are probably readily available to him. The result is an intensely personal, excellent restaurant. Per Adam Goldberg: "Chef Kinch has been doing his own thing for awhile now independent of culinary trends. Over the past few years Manresa has found its place at the crossroads of Japanese and French, and it's now stronger than ever."

Apart from boasting a dining room with spectacular views of the water, Mirazur has the Argentinean-born Mauro Colagreco in the kitchen. He trained with Alain Passard and the best parts of L'Arpège's culinary aesthetic, flavor, and sense of luxury carry over to the cooking here. It's the kind of place Michelin should be drooling over.

To many who follow restaurants in the region, Frantzén/Lindberg is long overdue. Head chef Björn Frantzén and his pastry chef and business partner Daniel Lindeberg are in charge here, offering only one option a night: an extended tasting menu that above all highlights ingredients; the duo have noted their constant efforts to avoid heavy saucing and to let the natural flavors speak for themselves.