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11 Restaurants That Should Have 3 Michelin Stars

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The round of Michelin announcements for 2013 is pretty much over (the determinations for France being the big exception), so it's time to look at the places around the world that should have gotten a little more love. Specifically: the restaurants that are sitting pretty at two stars but should probably receive the Guide's highest ranking of three. There's the obvious one (René Redzepi's Noma, which has been ranked the world's best for three years), the one fans are really pulling for (Andoni Luis Aduriz's Mugaritz), what could potentially be the fifth sushi counter in Tokyo with three stars (Sawada), four impressive selections in Northern California (Benu, Manresa, Saison, and Coi), and more.

Thanks to seasoned diners and Eater friends of the house, including Adam Goldberg (Life Worth Eating), Bonjwing Lee (Ulterior Epicure), and Ali Kurshat Altinsoy, for chiming in. Is there a two-star not mentioned on the list that you feel deserves three? Nominate your choices in the comments. To the map:


· All Eater Guides [-E-]
· All Michelin Coverage on Eater [-E-]

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Sushi Sawada

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Corey Lee marries what he picked up as chef de cuisine of Thomas Keller's French Laundry with his Korean-American background. The result is engaging and impressive.

Chef Daniel Patterson's flagship restaurant has been putting out natural, deftly-prepared, innovative food for years now, and most devotées agree it's time for the upgrade.

Manresa

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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."

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Mugaritz

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Mirazur

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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.

Restaurant Jean-François Piège

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With a resumé that includes running Alain Ducasse's Paris restaurant and a star turn at the Crillon Hotel's Les Ambassadeurs, it's not surprising that Jean-François Piège has brought his tiny, twenty-seat restaurant acclaim in less than two years. The place earned two Michelin stars practically off the bat, and Piège's cooking — grounded in the classics but also a lot of fun — could earn the place its third quite soon.

Hibiscus

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René Redzepi's Copenhagen restaurant has been ranked the world's best for three years straight, so it's baffling to many that it still only holds two stars. Yes, it may be too informal for some (and, oh my, no Bordeaux!), but the fact remains that this is one of the most delicious and influential restaurants of our time.

Frantzén/Lindeberg

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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.

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Sushi Sawada

[Photo Credit]

Benu

Corey Lee marries what he picked up as chef de cuisine of Thomas Keller's French Laundry with his Korean-American background. The result is engaging and impressive.

Coi

Chef Daniel Patterson's flagship restaurant has been putting out natural, deftly-prepared, innovative food for years now, and most devotées agree it's time for the upgrade.

Manresa

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."

Saison

[Photo Credit]

Mugaritz

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Mirazur

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.

Restaurant Jean-François Piège

With a resumé that includes running Alain Ducasse's Paris restaurant and a star turn at the Crillon Hotel's Les Ambassadeurs, it's not surprising that Jean-François Piège has brought his tiny, twenty-seat restaurant acclaim in less than two years. The place earned two Michelin stars practically off the bat, and Piège's cooking — grounded in the classics but also a lot of fun — could earn the place its third quite soon.

Hibiscus

[Photo Credit]

Noma

René Redzepi's Copenhagen restaurant has been ranked the world's best for three years straight, so it's baffling to many that it still only holds two stars. Yes, it may be too informal for some (and, oh my, no Bordeaux!), but the fact remains that this is one of the most delicious and influential restaurants of our time.

Frantzén/Lindeberg

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.

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