Second two-star restaurant in Florida

(22 April 2025) - The Michelin Guide has published its 2025 restaurant ratings for Florida. There is one new two-star and four new one-star restaurants in the US state. 31 restaurants in total were awarded stars by the anonymous inspectors, with Sorekara in Orlando being the newest two-star restaurant. Two restaurants are newly awarded a green star for sustainability: EntreNos and Stubborn Seed . The selection, including Bib Gourmands and Recommended Restaurants, totals 172 eateries with 39 different styles of cuisine.

"Florida has established itself as an international culinary destination, with the addition of three new cities and five restaurants joining the MICHELIN star family this year," said Gwendal Poullennec, International Director of the Michelin Guide. "Our anonymous inspectors continued to be enthusiastic about Florida's culinary community, and we congratulate all the chefs and restaurants that were honoured this year."

Two stars

Sorekara (Orlando; Japanese cuisine): In a world of sameness, Sorekara proudly goes its own way. This Baldwin Park restaurant is unlike anything you've experienced before, offering a surprising and delightful culinary journey that looks forward to turning expectations on their head. Chef/Owner William Shen's tasting menu highlights the 72 micro-seasons of Japan with highly inventive dishes infused with a touch of playfulness (note the course that aims to mimic a convenience store snack run, or the "nigiri"). Whether it's madai, which is a distinctive departure from tradition, or a deeply savoure punch of kegani from Hokkaido, there's an elegance and sophistication that runs throughout the meal, which spans several rooms and hours. Another indication that this is anything but typical? Sorekara is only open a few nights a week for a single sitting.

One star

• Chef's Counter at MAASS (Fort Lauderdale; contemporary cuisine): Chef's Counter enjoys a prime spot in the MAASS dining room at Four Seasons Fort Lauderdale, and this stylish seating area across from the large open kitchen offers a distinctive culinary experience. Chef Ryan Ratino's tasting menu, in the hands of Chef David Brito, is a beautiful homage to contemporary cuisine with French techniques, Japanese ingredients and some Florida highlights. Ingredients take centre stage in courses like the individually seared diver scallop over a truffle puree. Designed as an elevated version of chicken noodle soup, it is completed with a velvety broth. A delicate bowl of koshihikari rice, cooked in a donabe with maitake mushrooms and a comté foam, is excellent from start to finish. Finally, kakigori with candied nuts and fresh raspberries is a pleasing finish.
• Itamae Ao (Miami; Peruvian/Japanese cuisine): A restaurant within a restaurant, this 10-seat count by Chef Nando Chang in Midtown sets a new standard for Nikkei cuisine in the region. Those familiar with the chef's previous work in the Design District will be pleased with how classic Peruvian-Japanese flavours as well as signature dishes have been reimagined, reinterpreted and refined. High levels of acidity and spiciness feature prominently on this bold tasting menu, often in the form of leche de tigre. From lobster bisque with sweet potato gnocchi to creamy rice with Hokkaido scallops and parmesan, the cooking has style and substance in equal measure. Sourcing is a priority, with whole fish flown in from Japan, later cut up and occasionally hung on the wall in drying fridges.
• Konro (West Palm Beach; contemporary cuisine): Chef Jacob Bickelhaupt and sommelier Nadia Bickelhaupt run this beautiful and intimate counter in a mixed-use building in West Palm Beach. Boldness in cooking takes centre stage here, where a penchant for rich, umami-packed dishes surprises diners. Meals start with snacks; the foie gras mousse in a chicken skin cone is a highlight. The chef's creativity is evident in dishes such as barley risotto with enoki mushrooms, caramelised crispy fried onions and black truffle slivers, served in a golden egg. Binchotan grilled wagyu in homemade soya sauce with a poached carrot, dabbed with celery root and brown butter puree, evolves with every bite. A beautiful bowl of coconut and passion fruit sorbet with shortbread cookie crumble provides an unforgettable finish.
• Ômoby Jônt (Orlando; contemporary cuisine): Chef Ryan Ratino's lauded D.C. restaurant, Jônt, is more than just the inspiration for this offshoot. This Winter Park restaurant reflects the spirit and sensibility (think classic French techniques paired with impeccable Japanese ingredients), albeit with a few Florida touches. The space allows for discreet moments at each meal, while three tasting menus run the gamut from tightly edited and affordable to luxury ingredients. No matter the selection, expect Chef Mike Commins' refined dishes shaped by the seasons, as in chawanmushi with an autumnal touch of braised sweet potato, kombu and a brown butter sauce. Scallop, prepared two ways, shows the skilful hand of the kitchen, while chocolate and hazelnut kakigori is an elegant homage.

Green stars

• EntreNos (Miami; contemporary cuisine): Initiatives: locally sourced produce and land-based proteins; sustainably sourced seafood; tableware made by Miami-based artists; organic and biodynamic wine programme; food waste turned into vinegars and sauces.
• Stubborn Seed (Miami; contemporary cuisine): Initiatives: Ingredients sourced from Chef Jeremy Ford's 5.5-acre farm; composting programme processes food waste collected and used on the farm; initiatives to reduce the restaurant's carbon footprint; partnership with Compost for Life, a non-profit composting programme in the Miami Beach area.