Michelin adds six Miami restaurants to its 2025 guide. Are your favorites on the list?

Ten new Florida restaurants have just been added to the Michelin Guide — and six of them are from Miami, with four others in Orlando.

Throughout the year, before the announcement of its coveted stars designating the best restaurants around the world, the international culinary guide from the French tire company adds new restaurants to its Recommended list.

The designation doesn’t mean these restaurants will necessarily earn a Michelin star in 2025, though it’s not out of the realm of the possible. In 2024, three of the Miami-Dade spots elevated to the Recommended list in February ended up earning stars: EntreNos in Miami Shores, Ogawa in Little River and Shingo in Coral Gables. Miami currently has 14 Michelin-starred restaurants, including Florida’s only two-star Michelin restaurant, L’Atelier de Joël Robuchon in the Design District.

In Florida, the guide reviews restaurants in Miami, Orlando and Tampa for inclusion in the list. At this time, no Tampa restaurants were added. The Orlando restaurants added to the list are Coro (contemporary cuisine); Sorekara (Japanese); Unigirl (Japanese); and Omo by Jont (contemporary).

The Michelin Guide will award stars later for Florida restaurants this spring, although no date has yet been set for the announcement.

“Florida’s ever-growing list of Michelin Guide restaurants (over 140 if you’re keeping count) is as diverse as they come, and now, with these newest additions spread across the Sunshine State, that list keeps growing,” the guide says.

Here are the Miami-area restaurants added to the list:

Cotoa

Maybe the most surprising entry to the list, if only because it exists inside a downtown Miami food hall, Cotoa is the brainchild of Chef Alejandra Espinoza, who elevates her Ecuadorian cuisine with a “nicely curated menu,” according to the guide, which praises her mahi mahi ceviche. “Her riff on traditional chicken stew using sweet plantain dough is as satisfying as her local fish wrapped in banana leaf,” it adds.

Grand Central

Driving along Biscayne Boulevard, you might easily miss Chef Nuno Grullon’s intimate Biscayne Boulevard restaurant, but you won’t soon forget the food you’ll discover there. Grullon, who also owns and operates the casual taco spot Uptown 66, turns his attention to more elevated fare here, and the guide rightly highlights one of his best dishes: a chicken pot pie made with Heritage chicken. The “eclectic roster of bistro dishes” show wonderful levels of care and thought, according to the guide.

Itamae Ao

Located in Midtown in the back of Maty’s, the Peruvian restaurant from his James Beard Award-winning sister Val Chang, this 10-seat omakase counter from Chef Nando Chang was praised for its “bold tasting menu,” which highlights the best of Peruvian-Japanese cuisine. The guide praised the “searing levels of acidity and spice’ and the fact that Chang makes sourcing a priority, flying whole fish in from Japan.

Palma

The staff may be tiny at this restaurant in an unexpected neighborhood near Little Havana, but its menu is mighty. Chef Juan Camilo Liscano and his team offer a remarkable tasting menu that changes often. Michelin reviewers were deeply impressed with the lone menu staple, and rightly so: brioche made with roasted plantains that is “beautifully shaped, nicely crusted, and served hot with caramelized coconut butter” that is “impossible to resist.”

“Recognition always feels good,” says Chef Liscano. “Everyone’s really proud of the work they put in to building a restaurant together. You enjoy it — and then it’s time to get back to work.”

Sereia

This seafood-heavy Portuguese gem from Lisbon’s Chef Henrique Sá Pessoa in Coconut Grove is his first U.S. location, and it aims to show off the best of his home country. Michelin, like most diners who venture into the dining room or outdoor on the patio, praises the stunning salt cod dish with crispy potatoes (Michelin liked it so much it highlighted the salt cod in a photograph at the top of its story). But don’t forget dessert, a “particular strength,” Michelin writes, admiring one choice of sweet rice custard, rice foam and calamansi sorbet.

Being added to the Michelin list is an honor, says Miguel Massens, chef de cuisine at Sereia in the Grove.

“It’s humbling to be acknowledged by the Michelin Guide in only our first year open, as I know many restaurants sometimes push for years to get this recognition,” he said. “We have the best team I’ve ever worked with in Miami, all being led by the culinary vision of Chef Henrique. This recognition is a testament to the hard work each individual, past or present, has put in to Sereia.”

Torno Subito

Italian chef Massimo Bottura’s first Miami restaurant is located on the rooftop of Julia & Henry’s food hall in downtown Miami. Its design is “playful,” but the menu takes Italian food seriously, the guide writes. Among its favorites are the starter of leftover bread, tomato pomodoro and Parmesan foam. “Risotto made with saffron, langoustine, and orange is a light take on a rich classic. And yes, there is the famous tortellini dish drawn from the chef’s childhood and yes, it is as wonderful as one would hope,” the guide writes.