4 min.
Three Reasons to Visit the MICHELIN Guide’s Newest Selection: Kobe and Awaji Island
Introducing the sophistication of cosmopolitan Kobe and the bountiful nature of “Miketsukuni” Awaji Island, two unique gastronomic regions divided by the sea.
4 min.
The Best Desert Hotels in the United States
In California, New Mexico and Utah, seven hotels provide a base for some of the country’s most spectacular natural landscapes.
2 min.
September: Our Most Exciting New Hotels
Every month, the hotel specialists at The MICHELIN Guide share their top discoveries from around the world
7 min.
Weissensee, Austria: Great Food in the Heart of Nature
Discover Weissensee in Carinthia, Austria, a year-round escape for pristine nature, peaceful stays and outstanding cuisine.
1 min.
The Most Affordable Restaurants in Colorado for 2026
Across the state, these 13 affordable restaurants bring gourmet quality to diners at accessible prices.
6 min.
At 5,800 Feet, Colorado Chef Eric Skokan Is Elevating Vegetable-Forward Cuisine
At Bramble & Hare in Boulder — where vegetables love summertime heat during the day and cold, mountain temperatures at night — carrots “sing with flavor,” Hailstone radishes are “like lightning,” and long, skinny peppers look like a witch pointing a finger at you.
5 min.
Inside Brutø’s Wildly Experimental Kitchen and Lab
The team behind Denver’s Brutø discusses fermentation, live-fire cooking and the ideas shaping the restaurant’s next chapter into Peruvian cuisine.
6 min.
How The Wolf’s Tailor is Redefining the Colorado Tasting Menu
Executive Chef Kelly Whitaker and Beverage Director Caroline Clark draw on foraging, fermentation, preservation and collaboration to create an ever-evolving dining experience.
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