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.
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