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Complete 3 MICHELIN Stars Guide
The 3 MICHELIN Stars Guide is the ultimate benchmark of gastronomic achievement, celebrating restaurants that deliver extraordinary dining experiences with unmatched precision and creativity. The 2025 edition of the 3 MICHELIN Stars Guide showcases a curated collection of establishments that have mastered the art of fine dining, from innovative interpretations of global cuisines to timeless classics elevated to perfection.
3 MICHELIN Stars Guide 2025
It highlights the diversity and artistry of chefs and restaurants worldwide. Each embodies the dedication and innovation that define this prestigious accolade. From intimate venues showcasing regional flavors to internationally acclaimed culinary landmarks, the 3 MICHELIN Stars Guide is a gateway to an unforgettable journey through the finest dining destinations. Discover the elite establishments that have earned their place in the 3 MICHELIN Stars Guide, and let it inspire your next gastronomic adventure.
3 MICHELIN Stars Guide EUROPE
Spain
Azurmendi – Larrabetzu · Creative
Aponiente – El Puerto de Santa María · Creative
DiverXO – Madrid · Creative
Noor – Córdoba · Creative
Cenador de Amós – Villaverde de Pontones · Modern Cuisine
Quique Dacosta – Dénia · Creative
Atrio – Cáceres · Creative
Casa Marcial – Arriondas · Creative
El Celler de Can Roca – Girona · Creative
Akelaŕe – Donostia/San Sebastián · Creative
Martín Berasategui – Lasarte-Oria · Creative
Lasarte – Barcelona · Creative
ABaC – Barcelona · Creative
Disfrutar – Barcelona · Creative
Arzak – Donostia/San Sebastián · Creative
Cocina Hermanos Torres – Barcelona · Creative
Italy
Casa Perbellini 12 Apostoli – Verona · Creative
Le Calandre – Rubano · Creative
Enrico Bartolini al Mudec – Milan · Creative
Uliassi – Senigallia · Creative
Enoteca Pinchiorri – Florence · Italian Contemporary
Atelier Moessmer Norbert Niederkofler – Brunico · Creative
Villa Crespi – Orta San Giulio · Creative
Quattro Passi – Marina del Cantone · Mediterranean Cuisine
La Pergola – Rome · Mediterranean Cuisine
Reale – Castel di Sangro · Modern Cuisine
Da Vittorio – Brusaporto · Italian Contemporary
Osteria Francescana – Modena · Creative
Dal Pescatore – Runate · Italian Contemporary
Piazza Duomo – Alba · Creative
France
La Table du Castellet – Le Castellet · Creative
Plénitude – Cheval Blanc Paris – Paris · Creative
Le Petit Nice – Marseille · Seafood
Mirazur – Menton · Creative
AM par Alexandre Mazzia – Marseille · Creative
Pic – Valence · Creative
Pierre Gagnaire – Paris · Creative
Flocons de Sel – Megève · Modern Cuisine
Alléno Paris au Pavillon Ledoyen – Paris · Creative
L’Ambroisie – Paris · Classic Cuisine
Le Pré Catelan – Paris · Creative
Le Cinq – Paris · Modern Cuisine
United Kingdom
L’Enclume – Cartmel · Creative British
Hélène Darroze at The Connaught – London · Modern Cuisine
Alain Ducasse at The Dorchester – London · French
Fat Duck – Bray · Creative
Sketch, The Lecture Room and Library – London · Modern French
Restaurant Gordon Ramsay – London · French
The Ledbury – London · Modern Cuisine
CORE by Clare Smyth – London · Modern British
Waterside Inn – Bray · Classic French
Germany
ES:SENZ – Grassau · Creative
Waldhotel Sonnora – Dreis · Classic French
The Table Kevin Fehling – Hamburg · Creative
Aqua – Wolfsburg · Creative
JAN – Munich · Creative
Restaurant Bareiss – Baiersbronn · Classic French
Rutz – Berlin · Modern Cuisine
Victor’s Fine Dining by Christian Bau – Perl · Creative
Schanz. restaurant. – Piesport · Modern French
Schwarzwaldstube – Baiersbronn · Classic French
Switzerland
Schloss Schauenstein – Fürstenau · Creative
Restaurant de l’Hôtel de Ville – Crissier · Classic French
Sven Wassmer Memories – Bad Ragaz · Creative
Cheval Blanc by Peter Knogl – Basel · Classic French
Denmark
Noma – Copenhagen · Creative
Jordnær – Gentofte · Creative
Geranium – Copenhagen · Creative
The Rest of Europe
RE-NAA – Stavanger, Norway · Creative
Maaemo – Oslo, Norway · Modern Cuisine
Zilte – Antwerpen, Belgium · Creative
Boury – Roeselare, Belgium · Creative French
Amador – Vienna, Austria · Creative
De Librije – Zwolle, Netherlands · Modern Cuisine
Hiša Franko – Kobarid, Slovenia · Creative
Frantzén – Stockholm, Sweden · Modern Cuisine
3 MICHELIN Stars Guide AMERICA
USA
Jungsik – New York · Korean
Per Se – New York · Contemporary
Le Bernardin – New York · Seafood
Eleven Madison Park – New York · Vegan
Masa – New York · Japanese
The Inn at Little Washington – Washington · American
Smyth – Chicago · Contemporary
Alinea – Chicago · Creative
Addison – San Diego · Contemporary
Atelier Crenn – San Francisco · Contemporary
The French Laundry – San Francisco · Contemporary
Quince – San Francisco · Contemporary
SingleThread – San Francisco · Contemporary
Benu – San Francisco · Asian
3 MICHELIN Stars Guide ASIA
Japan
Kanda – Tokyo · Japanese
Azabu Kadowaki – Tokyo · Japanese
Kohaku – Tokyo · Japanese
SÉZANNE – Tokyo · French
Harutaka – Tokyo · Sushi
L’OSIER – Tokyo · French
Kagurazaka Ishikawa – Tokyo · Japanese
RyuGin – Tokyo · Japanese
L’Effervescence – Tokyo · French
Joël Robuchon – Tokyo · French
Quintessence – Tokyo · French
Sazenka – Tokyo · Chinese
Taian – Osaka · Japanese
HAJIME – Osaka · Innovative
Kashiwaya Osaka Senriyama – Osaka · Japanese
Hyotei – Kyoto · Japanese
Kikunoi Honten – Kyoto · Japanese
Isshisoden Nakamura – Kyoto · Japanese
Mizai – Kyoto · Japanese
Gion Sasaki – Kyoto · Japanese
Hong Kong and Macau,
Ta Vie – Hong Kong · Innovative
Caprice – Hong Kong · French Contemporary
8 1/2 Otto e Mezzo – Bombana – Hong Kong · Italian
Forum – Hong Kong · Cantonese
L’Atelier de Joël Robuchon – Hong Kong · French Contemporary
T’ang Court – Hong Kong · Cantonese
Sushi Shikon – Hong Kong · Sushi
Robuchon au Dôme – Macau · French Contemporary
Jade Dragon – Macau · Cantonese
China Mainland
Xin Rong Ji (Xinyuan South Road) – Beijing · Taizhou
Chao Shang Chao (Chaoyang) – Beijing · Chao Zhou
Ultraviolet by Paul Pairet – Shanghai · Innovative
Taian Table – Shanghai · Innovative
Taiwan
Taïrroir – Taipei · Taiwanese Contemporary
JL Studio – Taichung · Singaporean
Le Palais – Taipei · Cantonese
Singapore
Zén – Singapore · European Contemporary
Odette – Singapore · French Contemporary
Les Amis – Singapore · French
Thailand
Sorn – Bangkok · Southern Thai
The Remarkable Evolution of the MICHELIN Guide: From Humble Beginnings to a Global Icon
As with all transformative inventions that have changed the course of history, the MICHELIN Guide did not begin as the world-renowned dining guide we esteem today. Its origins are rooted in a more straightforward yet visionary purpose: encouraging more motorists to embrace the open road. The little red book that now symbolizes culinary excellence and prestige had a far humbler mission at its inception.
A Humble Beginning in Clermont-Ferrand
In 1889, brothers André and Édouard Michelin founded the Michelin tire company in Clermont-Ferrand, a quaint town in central France. At the time, the French automobile industry was in its infancy, with fewer than 3,000 cars traversing the country. The Michelin brothers, fueled by a grand vision for the future of transportation, sought to revolutionize how people traveled.
They understood that for their tire company to thrive, they needed to inspire more people to drive. Their solution? A practical guide to making road trips more accessible and appealing. Thus, the first edition of the MICHELIN Guide was born in 1900. Unlike its modern iteration, this guidebook was not about fine dining but about providing essential travel information.
A Practical Tool for Adventurers
The early MICHELIN Guide was a compact manual filled with valuable resources for motorists. It included maps, instructions on changing a tire, tips for vehicle maintenance, and directories of petrol stations. Most importantly, it offered a list of places to eat and stay for the night for weary travelers seeking respite. At a time when long-distance travel was a daunting endeavor, the MICHELIN Guide became an indispensable tool.
For two decades, this helpful little guide was distributed free of charge. However, André Michelin’s encounter in a tire shop would forever change its trajectory. Legend has it that André arrived at a workshop and found copies of the guide used to prop up a workbench. He then realized that people only truly value what they pay for. 1920, the MICHELIN Guide was relaunched as a paid publication and sold for seven francs, marking a turning point in its history.
The Birth of a Culinary Institution
The revamped MICHELIN Guide was refined, including listings of hotels in Paris, categorized restaurant recommendations, and removed paid advertisements. The guide’s emphasis on dining grew steadily, driven by the increasing sophistication of its audience and the burgeoning French culinary scene. Recognizing this, the Michelin brothers took a bold step—they recruited a team of mystery diners, or restaurant inspectors, who would anonymously review establishments. This pioneering concept of anonymous inspections set the MICHELIN Guide apart and established its credibility.
In 1926, the MICHELIN Guide awarded its first stars to exceptional dining establishments, marking them with a single star. Five years later, in 1931, a hierarchical system of zero, one, two, and three stars was introduced. By 1936, the criteria for these rankings were published, providing clarity and setting an unmatched standard for excellence.
Understanding the Star Ratings
The MICHELIN Guide’s star system became its most iconic feature, a shorthand for culinary excellence:
- One Star: An excellent restaurant in its category.
- Two Stars: Excellent cooking, worth a detour.
- Three Stars: Exceptional cuisine, worth a unique journey.
This hierarchical approach allowed diners to understand the relative quality of establishments and inspired chefs to strive for greatness. The coveted three-star rating became a badge of honor, signifying exceptional food and a holistic dining experience where every detail—from ambiance to service—is meticulously crafted.
Global Expansion and Influence
Over the decades, the MICHELIN Guide’s influence expanded far beyond France. By the mid-20th century, it began rating restaurants in other European countries, reflecting the growing demand for high-quality dining recommendations. Its expansion continued across continents, bringing the MICHELIN brand to North America, Asia, and beyond.
The guide’s global reach now encompasses over 30,000 establishments in more than 30 territories across three continents. From bustling metropolises to remote culinary destinations, the MICHELIN Guide celebrates diversity in gastronomy and showcases the world’s finest dining experiences.
The MICHELIN Inspectors: Guardians of Excellence
Central to the MICHELIN Guide’s credibility is its team of inspectors, who visit restaurants anonymously to ensure impartial evaluations. These inspectors are culinary experts rigorously trained to assess every aspect of a dining experience. Five universal criteria guide their work:
- Quality of Ingredients: The use of fresh, high-quality ingredients is paramount.
- Mastery of Flavor and Cooking Techniques: Exceptional skills in the kitchen are a prerequisite.
- Personality of the Chef in the Cuisine: The creativity and individuality of the chef must shine through.
- Value for Money: A fair balance between the quality of the experience and its cost.
- Consistency: The ability to consistently deliver excellence within and across visits.
MICHELIN inspectors’ anonymity and rigorous standards have cemented the guide’s reputation as the gold standard in dining recommendations.
The Evolution of the MICHELIN Guide
As the MICHELIN Guide grew prominence, it evolved to reflect changing dining trends. In addition to its star ratings, it introduced new accolades to recognize culinary excellence across a broader spectrum. For example:
- Bib Gourmand: Highlighting establishments that offer exceptional food at a moderate price.
- Green Star: Celebrating sustainable gastronomy and eco-friendly practices.
These additions demonstrate the guide’s commitment to honoring diverse dining experiences while adapting to modern values.
Challenges and Criticisms
Despite its prestige, the MICHELIN Guide has not been without controversy. Critics have questioned its perceived Eurocentric bias, its pressure on chefs to maintain their stars, and its impact on the dining industry. For some chefs, pursuing three stars can be both a blessing and a burden, driving creativity and causing immense stress.
Moreover, as dining trends evolve, the guide faces the challenge of remaining relevant to new generations of food enthusiasts. The MICHELIN Guide has embraced digital platforms and social media to reach a wider audience and foster engagement.
The Legacy of the MICHELIN Guide
Today, the MICHELIN Guide is more than a dining directory; it is a cultural institution celebrating the artistry and passion of the world’s finest chefs. Its little red book has become synonymous with excellence, inspiring culinary innovation and elevating the dining experience.
The guide’s journey from a practical travel companion to a global icon is a testament to André and Édouard Michelin’s vision. Their foresight transformed the French automobile industry and shaped how we experience and appreciate food. Over a century later, their legacy continues to thrive, proving that the pursuit of excellence is timeless.
The Future of the MICHELIN Guide
As the MICHELIN Guide moves forward, it remains committed to its core mission: to guide diners to unforgettable experiences. The guide continues to set the benchmark for culinary excellence worldwide, emphasizing quality, creativity, and sustainability.
The MICHELIN Guide’s dedication to celebrating the best in gastronomy will inspire chefs and diners in an ever-changing world. Its remarkable journey from humble beginnings to global acclaim is a powerful reminder that grand visions can change the course of history.
The Global Map of MICHELIN Stars: Countries Leading the Culinary Scene
The MICHELIN Guide is a beacon of culinary excellence, a standard by which the world’s finest restaurants are judged. Over the decades, it has become a symbol of prestige and a testament to the quality and creativity of chefs around the globe. Some countries dominate the MICHELIN star landscape, while others remain surprisingly absent. Here’s a look at the nations with the most MICHELIN stars, the reasons behind their prominence, and an exploration of countries yet to join this prestigious club.
Countries Leading the MICHELIN Stars Rankings
1. France: The Birthplace of the MICHELIN Guide
France unsurprisingly leads the world in MICHELIN-starred restaurants, with over 600 establishments recognized by the guide. The country’s culinary heritage, rooted in centuries of tradition and innovation, makes it a natural epicenter of gastronomy. The French focus on quality ingredients, technique, and artistry has elevated its cuisine to unparalleled heights. Iconic restaurants like Paul Bocuse, L’Ambroisie, and Le Cinq reflect the enduring influence of French culinary mastery.
2. Japan: A Culinary Powerhouse
Japan boasts the second-highest number of MICHELIN-starred establishments, with Tokyo consistently ranked as the city with the most stars worldwide. Japanese cuisine’s precision, respect for ingredients, and cultural emphasis on harmony have made it a favorite for MICHELIN inspectors. From sushi at Sukiyabashi Jiro to kaiseki at Kikunoi, Japan’s diverse culinary traditions have garnered international acclaim.
3. Italy: A Celebration of Regional Diversity
Italy’s culinary strength lies in its regional diversity, with each area offering distinct flavors and specialties. With over 300 MICHELIN-starred restaurants, Italy’s passion for high-quality, locally sourced ingredients and time-honored recipes has earned it a place among the culinary elite. Restaurants like Osteria Francescana and Piazza Duomo showcase Italy’s ability to balance tradition with modernity.
4. United States: Innovation Meets Excellence
The United States has nearly 200 MICHELIN-starred establishments, with New York City, San Francisco, and Chicago leading the charge. American chefs have embraced global influences, creating dynamic and innovative cuisine that blends tradition with cutting-edge techniques. Restaurants like The French Laundry, Per Se, and Alinea exemplify the country’s culinary ambition.
5. Spain: A Hub of Avant-Garde Cuisine
Spain’s reputation for avant-garde cuisine has propelled it into the MICHELIN spotlight, with restaurants like El Celler de Can Roca and DiverXO redefining modern dining. Spain’s commitment to innovation and rich culinary traditions have earned it over 200 MICHELIN stars.
6. Germany: Precision and Quality
Germany’s culinary scene has gained recognition for its precision and dedication to quality. The country’s focus on traditional and contemporary techniques has resulted in over 300 Michelin-starred restaurants. Establishments like Restaurant Bareiss and Aqua have elevated German cuisine to global prominence.
Emerging Countries in the MICHELIN Landscape
1. China: A Rising Star
China has seen a rapid increase in MICHELIN-starred establishments, particularly in cities like Shanghai, Beijing, and Hong Kong. The country’s vast culinary heritage, paired with innovative reinterpretations of traditional dishes, has captured the attention of MICHELIN inspectors. Restaurants like Ultraviolet by Paul Pairet and Jade Dragon represent the fusion of artistry and authenticity.
2. South Korea: A Blend of Tradition and Modernity
South Korea’s culinary scene is gaining traction, with Seoul becoming a MICHELIN destination. The country’s ability to blend traditional flavors with contemporary presentation has earned restaurants like Gaon and La Yeon critical acclaim.
3. Singapore: A Culinary Crossroads
Singapore’s vibrant food culture and its position as a global culinary hub have made it a rising star in the MICHELIN Guide. With a mix of street food and fine dining, establishments like Odette and Les Amis highlight the city-state’s diverse offerings.
Surprising Omissions: Countries Without MICHELIN Stars
1. India: A Culinary Giant Missing From the Guide
Despite its rich culinary history and vibrant flavors, India has yet to be fully recognized by the MICHELIN Guide. While Indian restaurants in cities like London and New York have earned stars, no establishment within India has received this accolade. This omission may be due to the guide’s limited regional coverage rather than a lack of quality.
2. South Africa: Untapped Potential
South Africa’s burgeoning culinary scene, characterized by its fusion of African, European, and Asian influences, has yet to attract the MICHELIN Guide. Cities like Cape Town and Johannesburg have exceptional dining experiences, suggesting untapped potential for future recognition.
3. Latin America: Underrepresented Excellence
While Peru and Mexico have gained international recognition for their cuisine, most of Latin America remains underrepresented in the MICHELIN Guide. Countries like Argentina and Brazil, with their unique culinary traditions, are conspicuously absent from the list.
Why Some Countries Dominate While Others Are Overlooked
Several factors influence the distribution of MICHELIN stars:
- Cultural Emphasis on Fine Dining: Countries with strong fine dining traditions, like France and Japan, naturally dominate the rankings.
- Inspector Presence: MICHELIN Guides are only published in regions where inspectors actively operate, limiting coverage in certain parts of the world.
- Culinary Infrastructure: Countries with established culinary schools, a history of haute cuisine, and a network of high-quality suppliers are more likely to produce MICHELIN-worthy restaurants.
- Economic Viability: Fine dining often requires significant investment, which may not be feasible in regions with financial instability.
Looking Ahead: The Future of the MICHELIN Guide
As the MICHELIN Guide expands its global reach, we can expect greater diversity in its rankings. Emerging culinary destinations and underrepresented regions hold immense potential for future recognition. The guide’s commitment to celebrating culinary excellence ensures that the global map of MICHELIN stars will continue to evolve, reflecting the dynamic and ever-changing world of gastronomy.
By highlighting established and emerging stars, the MICHELIN Guide honors the best in the industry and inspires chefs and diners to explore the culinary arts’ boundless possibilities.
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