As a general rule, I would always prioritize a three-star Michelin restaurant over a two-star, as two stars is worth a detour and three stars is worth its own trip. (Also because two-star restaurants are not significantly if at all cheaper. A two-star in Scandinavia is the same price as a three-star on the “continent”.) However, sometimes there is not a three-star in the area, so you have to make an exception. For example, there are none in Scandinavia, yet.



Back to Food and Wine main page