(2 November 2025) - The Michelin Guide has unveiled its restaurant ratings for Beijing for 2026. A total of 99 restaurants were included in the latest edition, with two restaurants newly awarded two stars and three restaurants newly awarded one star. This is the first time the Mentor Chef Award has been presented in mainland China.

"Beijing is the place where history meets innovation, where elegance and tradition are constantly reinterpreted through modern ideas," said Gwendal Poullennec, international director of the Michelin Guide. "Our inspectors were deeply impressed by the strength and optimism of the chefs and their teams. Behind every great table here is a deep respect for the craft and art of true hospitality. Throughout the city, we have witnessed the dedication of professionals who continue to raise standards, evoke emotion and delight their guests. Beijing's gastronomy is flourishing under the guidance of ancient techniques and dedicated masters, as well as a new generation of chefs who are reinterpreting their heritage with confidence and creativity," he remarked. "For the first time, and to properly honour this tradition of mentorship, the Michelin Guide is introducing the Mentor Chef Award in Beijing. This award honours chefs who pass on their knowledge and guide others on the path to excellence. It is this dialogue between generations that is constantly developing Beijing's culinary scene.

Three stars, two stars

Chao Shang Chao (Chaoyang) and Xin Rong Ji (Xinyuan South Road) continue to maintain their top position and retain their three stars. Two new restaurants were awarded two stars:

Blackswan: Entirely in the spirit of the swan, this immaculate white restaurant, idyllically situated by a pond with swans and koi, features numerous feather motifs and graceful arabesques. Chef Vianney Massot, a Frenchman, interprets traditional French dishes in a unique way using seasonal ingredients. The slow-roasted, wild-caught turbot impresses with its firm, juicy meat and two sauces that perfectly complement its intense, salty flavour.

Lamdre: A skylight in the gabled roof bathes the main room in natural light; the private rooms and balcony also have a cosy feel. Experienced chef Dai, curious by nature, spent some time in Japan to familiarise himself with plant-based ingredients. His menu follows the seasons and may include his signature dish "porcini mushrooms, green peppers, sea salt" with charcoal-grilled mushrooms from Yunnan that exude a smoky flavour. The famous tofu is marinated in broth and aromatic spices.

The restaurants Jingji, King's Joy, Lu Shang Lu and Shanghai Cuisine have retained their two stars.

One star

Three restaurants were awarded their first star. This brings the total number of restaurants with one star to 24, which together represent over 10 different styles of cuisine.

Chao Shang Chao (Xicheng): This upscale restaurant in Chaozhou is another gem in the restaurant chain. Chef Gu, who hails from the city, has been cooking professionally for over 30 years. His menu is based on tradition but is characterised by creativity. The boneless pigeon, stuffed with swallow's nest in matsutake broth, impresses with its multi-layered textures. Professional wine and tea sommeliers take care of the drinks. In addition to Chinese red and white wines, you should definitely try the phoenix tea made with spring water.

Rong Pao: This brand of the Xin Rong Ji Group specialises in Sichuan cuisine, especially dishes from Yibin, the chef's hometown. Most of the ingredients come from Sichuan and are seasonal. The spicy fire pot with plateau loaches and green Sichuan peppercorns is an absolute favourite. The flash-fried pork liver and kidney is also highly recommended. The drinks menu focuses on wines and sparkling tea from Sichuan. Ask the sommelier for suitable wine recommendations.

Seventh Son: This Hong Kong brand, known for its gourmet and home-style cooking, reopened its Beijing branch in 2024. Light-coloured wood and apple-green details in the interior reflect the lush vegetation. The chef has been working for the brand for years and his skills are undisputed. His Ge Zha, a savoury egg custard that is battered and deep-fried until crispy, is an absolute must. The scrambled eggs with osmanthus flowers, crab meat and pieces of prawn are a real taste sensation.

Green star

King's Joy continues on its path with a green star and remains a shining example of a committed vision for the future of gastronomy.

Bib Gourmand

Eight restaurants are now honoured with a Bib Gourmand. Beijing's culinary reputation is built not only on its starred restaurants, but also on its cosy Bib Gourmand restaurants - places that offer carefully selected ingredients and authentic flavours at affordable prices.

The new selection includes 8 new Bib Gourmand restaurants:

• Bao Bao Hao, specialising in Cantonese clay pot dishes
• My Soup, a traditional Cantonese restaurant known for its soups
• The dumpling restaurant Liu Ma Ma Dumplings
• Mingyuan Restaurant, a decades-old eatery in a hutong
• Hua Sheng Feng with Zhejiang cuisine and Tan with Sichuan dishes
• and two authentic Hunan cuisine restaurants, Xiang Bin Xuan (Huayuan Road) and Xiang Lin Tian Xia.

In addition, two restaurants have been added to the recommendations category: La Chansonnière with sophisticated French cuisine and Yan Garden by Chef Fei with Chaozhou cuisine (Teochew style). A total of 41 restaurants now make up the list of "MICHELIN Selected Restaurants" in the latest guide, representing around 20 different styles of cuisine.

Special awards

These awards emphasise the diversity of the professions that contribute to this ecosystem. For the first time this year, the Mentor Chef Award was presented to a chef from mainland China. It was not the only individual award presented during the ceremony - three other winners were honoured with the Young Chef Award, the Sommelier Award and the Service Award respectively.

• Mentor Chef Award: Chef Yat Fung CHEUNG, head of the kitchen team at the three-star restaurant Chao Shang Chao (Chaoyang), was honoured with the first Beijing MICHELIN Mentor Chef Award. Chef Cheung, who was born in Hong Kong, has been working in the catering industry since 1995 and has gained extensive expertise over the past three decades. He dedicates himself to the art of cookery with passion and meticulous research. Not only has he built several renowned restaurants through his deep technical skills and innovative vision, but he has also long been committed to the promotion of young chefs and industry exchange. His mentoring spirit, characterised by the generous sharing of his knowledge, has influenced numerous aspiring chefs, helping them to hone their skills and broaden their horizons. As a result, he has established himself as an indispensable guide in the careers of many.
• MICHELIN Young Chef Award: Chef Jixiang CHENG from Huai Xiang Guo Se restaurant was honoured with the Beijing MICHELIN Young Chef Award this year. A dedicated custodian of traditional Huaiyang cuisine, Chef Cheng has exceptional knife skills and precise temperature control and places great emphasis on the use of seasonal ingredients. Under the personal guidance of Master Zhou Xiaoyan, a renowned expert in Huaiyang cuisine, he is dedicated to innovating and promoting Huaiyang cooking while ensuring that each dish reflects the authentic flavours of Jiangnan. This unwavering dedication to his culinary philosophy has made him an indispensable force in both the preservation and evolution of Huaiyang cuisine.
• MICHELIN Sommelier Award: Tyler CHEN of the new two-star restaurant Blackswan has been honoured with the Beijing MICHELIN Sommelier Award. With extensive experience in hotels and restaurants, Tyler has been the head sommelier since the restaurant opened. He is not only responsible for compiling the wine list and managing a wine collection of over 2,000 bottles, but also personally guides guests: he introduces the wine selection and makes precise recommendations tailored to each guest's preferences. Elegant and knowledgeable, he demonstrates professional self-confidence coupled with an approachable manner, setting an exemplary standard in wine selection and service.
• MICHELIN Service Award: Wei WEI from the one-star restaurant Rong Pao was honoured with the MICHELIN Service Award. As a member of the restaurant's opening team, although she is not from Sichuan, she has a real passion for Sichuan cuisine and has in-depth knowledge of the restaurant's dishes, ingredients, origins and history. With a warm, friendly smile, she offers attentive and courteous service - responding promptly to guests' needs and sharing her knowledge of the cuisine.