Every year, chefs and restaurant owners around the world anxiously await the release of the latest edition of the MICHELIN Guide, often referred to simply as the “red guide.” This moment can define careers and shape culinary reputations. The central question on their minds is always whether their establishment may finally be awarded a coveted Michelin star, or if they already have stars, whether they might earn another. Either way, just making the guide is a big start, and can change everyting for a restaurant.
On March 12, 2025, the MICHELIN Guide unleashed its latest Florida update, adding 14 incredible restaurants to its roster of the best restaurants in Florida. From Miami’s steakhouses to Orlando’s global eats and Tampa’s seafood shacks, these spots are putting the Sunshine State on the culinary map.
While some of this year’s additions are “upscale restaurants,” others are just small counter eateries you would have never suspected…which just goes to show important serving good food is! Let’s dive into the full lineup of these newly celebrated gems that are begging for a visit.
What Does It Mean To Be Listed?
Established over a century ago, the MICHELIN Guide has evolved into the gold standard in restaurant evaluation, revered globally for its rigorous star-rating system. But before a restaurant can dream of earning stars, it first needs to make it into the guide itself, a critical but often overlooked step.
Michelin employs anonymous inspectors from diverse cultural and national backgrounds to travel and dine in restaurants worldwide. These inspectors operate under complete secrecy, meticulously evaluating each restaurant based on five key criteria: the quality of ingredients used, the chef’s mastery of flavors and cooking techniques, the distinctiveness or personality of the chef as expressed in their cuisine, consistency across multiple visits, and overall value for money.
While much public attention understandably focuses on establishments awarded the prestigious one-to-three-star ratings, many restaurants appear in the guide without stars or even the Bib Gourmand distinction—an award introduced by Michelin in 1997 to recognize establishments offering high-quality food at moderate prices. These unstarred yet recommended restaurants are vital stepping stones toward future recognition.
Restaurants listed in the MICHELIN Guide without stars are evaluated against the same stringent five criteria as their starred counterparts. Inclusion in this “Recommended” category signals to diners and industry professionals alike that the restaurant provides a commendable dining experience, characterized by quality ingredients expertly prepared, even if the establishment hasn’t yet reached the extraordinary standards required for a star or a Bib Gourmand.
Michael Ellis, the International Director of the MICHELIN Guides, succinctly explains the significance of this recommended category: “A restaurant in the Recommended selection is the sign of a chef using quality ingredients that are well cooked; simply a good meal. It means that the inspectors have found the food to be above average, but not quite at star or Bib level.”
Thus, appearing in the MICHELIN Guide serves as a precursor to earning stars. It places restaurants on the culinary map, signaling promise and potential, and encourages chefs to consistently elevate their cuisine toward the ultimate goal—a coveted Michelin star.
Miami’s Fab Four
Sunny’s Steakhouse (7357 NW Miami Ct., Miami) is killing it in Little River. What started as a pandemic pop-up is now a MICHELIN darling, thanks to Head Chef Aaron Brooks. “Our goal is to provide a dining experience that’s both classic and innovative,” he says. Think juicy steaks with pineapple hot sauce and those addictive Parker House rolls with honey butter.
According to Sunny’s website, Sunny’s menu features a diverse selection of raw bar offerings sourced from Florida’s waters and beyond, wood-fired meats, classic steakhouse dishes from an in-house dry-aging program, and Jaguar Sun’s renowned handmade pastas. At its core, Sunny’s delivers a dinner party experience centered around exceptional cuisine, thoughtfully crafted drinks, and attentive service.
ViceVersa (398 NE Fifth St., Miami) brings Italian flair to Downtown at the Elser Hotel. Chefs Carey Hynes and Justin Flit whip up a twist on casual Italian fare such as neo-Neapolitan pizzas and raw bar goodies like oysters. And while you’re relaxing at ViceVersa, don’t overlook their custom cocktails! Owner Valentino Longo nails it: “We wanted to bring a piece of Italy to Miami with a modern twist.” Late-night vibes and gelato? Yes, please.
Kojin 2.0 (Coral Gables) is where Chefs Pedro and Katherine Mederos get creative with contemporary eats. From foie toast to bone marrow panna cotta, this spot’s journey from a pop-up to a MICHELIN pick is a tasty win for Miami. Kojin isn’t just a restaurant, it’s an experience.
Kojin, named after the Japanese god of fire, the hearth, and the kitchen, draws inspiration from the cultural significance of the kitchen in Japan, where it is traditionally placed at the heart of every home. Reflecting this philosophy, the restaurant features an open kitchen visible from every seat, allowing diners to experience the energy and artistry behind each dish.
Recoveco (6000 SW 74th St. South Miami) rounds out the Miami crew with its intriguing menu. Details are hush-hush, but it’s got the MICHELIN stamp for a reason—expect a hidden gem worth hunting down. According to Recoveco’s website, Recoveco means “nook” or “cranny” in Spanish. Recoveco is an intimate spot with an open kitchen and a rotating menu dictated by products’ best availability and taste. Plan your visit in advance – Recoveco is open Wednesday-Saturday 5:30 PM – 10:00 PM.
Orlando’s Six-Pack of Flavor
Banh Mi Boy (1110 E. Colonial Dr., Orlando) inside Mills Market is Orlando’s Vietnamese sandwich king. Banh Mi is a sandwich cafe in a market area, not where you’d expect to find a Michelin Guide eatery, but yes, it’s that good. Featured on Season 7 of Netflix’s Somebody Feed Phil, Bánh Mì Boy has been a market fixture for over 20 years. Run by the Tung brothers, Jimmy and Johnny, it’s been a local fave. One fan raves, “This is the first banh mi I’ve ever really enjoyed—so fresh!” Crispy pork belly on French bread? Count us in.
Gyukatsu Rose (East End Market, 3201 Corrine Dr Lvl 1, Orlando) The name says it all. “Gyu” (牛) beef ••• “Katsu” (カツ) cutlets. Here, you sear your own breaded beef cutlets. This Japanese spot finishes with a frozen matcha pudding brûlée that’s pure bliss. Gyukatsu Rose joins Chef Sonny’s portfolio of passion projects, including Domu, a MICHELIN Bib Gourmand awardee; the MICHELIN-recommended Edoboy Standing Sushi Bar and Japanese izakaya Tori Tori; and Rion’s Ocean Room. Located at East End Market in Orlando, Gyukatsu Rose offers guests an authentic taste of Japan in the heart of Central Florida. Reservations are required, open Thursday – Sunday 3:00 PM-9:00 PM.
Kai Kai (Mills Market, 1110 E. Colonial Dr., Orlando) brings Cantonese BBQ from ex-food truck chefs Jerry and Jackie Lau. Crispy pork and dim sum make it a standout in Orlando’s food scene. The Michelin Guide says of their newest discovery : “Kai Kai shines a spotlight on Cantonese cooking. Not sure where to begin? Take one look at that case of barbecue and roasted meat tempting from just behind the counter and it becomes clear. Sold by the pound or as a meal with steamed rice and two or three selections (crispy pork, soy sauce chicken, and char siu are go-to choices), the menu also includes noodle and rice dishes, as well as an entire section devoted to dim sum. Roast duck bao is a surprising delight, as is the fried mochi pork dumpling with just a hint of sweetness that delivers an impactful bite.” Sounds great to us. When’s lunch?
Smokemade Meats + Eats (1400 S. Crystal Lake Dr. Orlando) is your BBQ fix with a MICHELIN twist. Smoky, meaty goodness that’s got everyone talking. This place has made just about every “who’s who in BBQ” list we can find. Long a local favorite, Michelin finally got around to honoring this family-run BBQ by placing it in the Michelin guide. Tyler Brunache’s passion for low and slow Central Texas-style BBQ really shows in the flavor. Being from Texas myself, I love me some good Texas BBQ, and “New York Style” just doesn’t cut it! This is the real deal! Checkout Smokemade’s website, and grab your car keys!
Walala Hand-Pulled Noodle House (5062 W. Colonial dr. #120, Orlando) serves up Chinese noodle perfection. Hand-pulled and hearty, it’s a cozy bowl of comfort. The Michelin Guide says of this one: It’s not just a name at this spot run by a father-daughter duo—it’s a promise. It’s all about Lanzhou-style hand-pulled noodles here, where counter seats face a glass-enclosed kitchen displaying bubbling broths and noodles being pulled. A massive bowl of savory, clear broth tangled with noodles and tender beef shank is a house classic; add Chinese pickles for an extra pop of flavor. Sub beef short rib for the shank and you’ll discover another signature dish or opt for the dry-style noodles with ground pork and peanuts. While you’re here for the noodles, there are plenty of other tempting options, including pan-fried dumplings and buns, and if you’re lucky, Chinese fried dough with warm soy milk for dipping.
Bar Kada ( 957 W. Fairbanks Ave., Winter Park) mixes Japanese-inspired dishes with a chill vibe. Think kinilaw-style sashimi and killer sake cocktails from this Soseki sibling. According to Bar Kada’s website, Bar Kada offers a carefully curated menu of sushi, small plates, and noodles, along with an extensive sake selection featuring educational tastings and thoughtful pairings. For a more immersive experience, indulge in our $85 five-course tasting menu, available Wednesday through Sunday. Whether you’re here for a casual bite, a deep dive into sake, or a full dining experience, Bar Kada is the perfect spot to unwind and connect.
The MICHELIN Guide had this to say: “The Japanese dishes with global influences have plenty of personality and deliver on bold flavors, as in the kinilaw-style, spicy-sweet sashimi or roasted maitake mushrooms in a ponzu beurre blanc. Cocktail and wine offerings are deep, but the sake selection is a real standout, and the knowledgeable bartenders make a seat at the bar especially interesting.”
Tampa’s Tasty Quartet
Big Ray’s Fish Camp (6116 Interbay Blvd., Tampa) is the seafood shack of your dreams. An unassuming small building in South Tampa, you would never suspect that absolute culinary greatness lies behind the narrow front door. Upon learning of his recent recognition by MICHELIN, Chef Raymond “Nick” Cruz says, “It’s a dream come true to have my restaurant recognized.” Cruz grew up watching and learning about fishing from Grandpa Cruz a few blocks away at Ballast Point Pier. Spending countless summer days fishing, cleaning, and cooking said “fish on the line,” would eventually turn into a personal passion to serve the best and freshest seafood in South Tampa. Fried grouper sandwiches and lobster corn dogs? We’re hooked.
Cousin Vinny’s Sandwich Co. ( 1331 W. Cass St. Tampa – Tampa’s NoHo) keeps it Italian-American with stacked sandwiches that draw a crowd. The MICHELIN inductee brings authentic New York-style Italian-American sandwiches to the local community. Established by University of Tampa graduates Vincent “Vinny” Andriotti, Russell Leone, AJ DeSimone, and Jake Schmidt, the restaurant reflects their shared passion for quality sandwiches reminiscent of their New York roots. Since its opening, Cousin Vinny’s has quickly gained popularity, often drawing lines of eager customers. The casual, fast-casual setting offers limited seating, emphasizing a grab-and-go experience that resonates with both locals and visitors seeking authentic Italian-American flavors in Tampa.
Fisk ( 1202 N. Franklin, Tampa) offers refined seafood and Scandanavian dishes from the team behind MICHELIN-starred Chef Ebbe. Smoked salmon éclairs and crab salad shine here. “MICHELIN said of Fisk, For a glimpse into the excellence that awaits at Ebbe, snag a seat at this relaxed, handsome bar concept which shares the same front door and kitchen. Seafood with Swedish and global touches forms the heart of a menu that offers both a concise tasting as well as easy à la carte ordering. You might consider making a meal out of lighter bites, starting with Alaskan smoked salmon prepared as an éclair or, perhaps, crab salad with pink grapefruit and grilled avocado. Meatballs and schnitzel are tempting entrees, but do not miss the fish soup. Made with excellent stock, fennel, and just a touch of cream, it is a comforting masterclass in balance and finesse. Those who really love rum will find a friend in the boozy baba au rhum.”
Mad Dogs & Englishmen ( 4914 S. McDill Ave, Tampa) revives British pub grub with sausage rolls and shepherd’s pie. It’s a taste of the UK in the Sunshine State. The MICHELIN guide says: “Mad Dogs & Englishmen isn’t exactly new—the previous iteration down the street opened in 1991—but this new standalone space is bigger and better with a proper English pub style. Inside is a warren of small rooms, along with a bar and a large conservatory that opens up on nice days. In classic style, the walls are appropriately loaded with all manner of British paraphernalia, and the food follows suit, with a litany of traditional offerings including a weekly Sunday roast. Tuck into a puff pastry-wrapped sausage with a tangy curry-Dijon mayo. Shepherd’s pie is a must in any pub, but here it’s made with tender lamb. Topped with mashed potatoes and finished with breadcrumbs, it’s a solid if slightly unique take on a classic.”
The MICHELIN Guide’s Gwendal Poullennec sums it up this way: “Florida continues to raise the bar with its emerging culinary talent and international influences.” With plans to cover the whole state by 2026, these 14 additions—spanning Miami, Orlando, and Tampa—prove Florida’s food game is on fire. Whether you’re craving steak, pizza, banh mi, or fish, these spots are calling your name. So, grab your crew, stretch those pants, and eat your way through Florida’s freshest MICHELIN champs!
