Located in the Tees Valley near Durham, north east England, the restaurant was awarded the rosettes in October.
Specialising in locally-sourced ingredients, the a la carte menu includes dishes such as Mallard and Rabbit Terrine with Foie Gras Mousse and Beetroot, Locally-Sourced Beef Sirloin with Slow Braised Oxtail, Beech Mushrooms, Pearl Barley Quinoa, Black Pudding, Walnut Crumb and Parsley Root Puree, and Bitter Chocolate Delice, Cherry and Peach Salad and homemade Beer Ice Cream.
Meanwhile, the seasonal market menu offers two courses for £23 and three courses for £30.
Simon Numphud, head of hotel services for the AA said: "The cooking at Wynyard Hall is modern and skilled but satisfyingly unpretentious. The menu contains lots of local produce giving it a genuine sense of place. The dishes show both an eye for creativity and a sound grasp of classical technique.”