Thanks to a strategic partnership that has elevated the local dining scene, Orlando restaurants are buzzing with locals and visitors alike.

It’s no secret that Orlando is the country’s top tourist destination, attracting tens of millions of visitors from around the globe each year. They may come for the abundant sunshine, the theme parks and other nearby attractions, or perhaps the stellar golf courses found throughout the area. But nowadays, in addition to the fun in the sun, people’s itineraries are increasingly starting to include reservations for coveted tables at some of the area’s most in-demand restaurants.

That may sound strange to those on the outside looking in, as Orlando may not be readily thought of as a hotbed for culinary excellence. With a landscape dotted by chain restaurants that please the masses, familiarity for out-of-towners has long outweighed interest in the local dining scene found outside the resort corridors. But the tide has shifted in that regard and the area’s top restaurants and the skilled teams behind them are finally getting their just due.

So what’s the reason for the change?

It all started back in 2019 when officials from Visit Orlando reached out to Michelin, the French tire manufacturer, to form a partnership that would bring its famed food rating guide to the area and help shine a spotlight on the region’s finest restaurants. The goal was to have Michelin’s highly reputable—and extremely anonymous—restaurant evaluators solidify Orlando’s standing as a definitive dining destination.

“Orlando offers something unique. With millions of visitors each year, restaurants and chefs are able to share their art on a global stage. That reach makes it an exciting place for chefs looking to build their brands and connect with a broad audience,” says Casandra Matej, president and CEO of Visit Orlando.

In 2022, the Michelin Guide arrived in Orlando, offering various accolades from coveted Michelin Stars (its highest recognition) to additional honors such as its Bib Gourmand (restaurants that offer three-course meals at a reasonable price) and Recommended (above-average food, but not quite at the level of a starred or Bib selection) distinctions.

Three years later, Orlando has seen a profound shift from having zero restaurants in the Michelin Guide to now having nearly 60. It’s exactly the type of recognition Matej was hoping for.

“Our local talent continues to rise to the occasion with innovation and excellence,” she says. “This momentum is reflected in the 2025 Michelin Guide, which recognized 59 local restaurants—including a prestigious new two-star designation. More importantly, the guide reinforces to national and international audiences what locals already know: Orlando is not only home to world-class attractions, but also a world-class dining city.”

This rise to culinary prominence didn’t come without a cost, however. In fact, Visit Orlando has paid Michelin more than $800,000, using funding primarily from Orange County’s Tourism Development Tax, to cement the partnership. To help further entice Michelin to come to the state of Florida, similar deals were made with the Greater Miami Convention & Visitors Bureau as well as Visit Tampa Bay, making the three locales Florida’s inaugural entries into the guide.

While some may be critical of the paid-for partnership, tourism boards from cities and states across the country have also paid handsome sums, in some cases millions of dollars, to be considered for inclusion into the guide most trusted by frequent travelers.

Matej points out that while Visit Orlando was instrumental in helping form the partnership, the organization’s role is limited to marketing and awareness. “We have zero input on which restaurants are chosen,” she affirms.

“While some critics argue that cities or tourism bodies fund inclusion or promotion, which raise questions of bias or influence, Michelin inspectors are independent, and their decisions are insulated from financial arrangements,” adds Mel Coffey, director of the Central Florida chapter of the Florida Restaurant and Lodging Association. “From our viewpoint, the Michelin Guide is a powerful tool that has helped shine a light. But what truly drives Orlando’s culinary reputation is the creativity, hard work and hospitality of the people behind every plate.”

In speaking with the anonymous chief inspector for the Michelin Guide North America, they also point out that the partnership with Orlando came to life thanks to “the quality of the city’s culinary scene.”

“The whole credit of this exciting project is the talent of Orlando’s restaurant teams who embody culinary innovation. Without them and their exceptional work, it would have been impossible for the Michelin Guide to have the ambition of proposing an initial selection in 2022, and three subsequent selections,” they say.

While there are multiple factors that help make a restaurant worthy of inclusion, the Michelin Star criteria and methodology has remained the same since its inception in 1926.

“Restaurants included in the guide are evaluated based on the consistent quality and the satisfaction of our five criteria: quality products; the harmony of flavors; the mastery of cooking techniques; the voice and personality of the chef as reflected in the cuisine; and consistency between each visit—each restaurant is inspected several times a year—and through the menu as a whole,” says the chief inspector.

Orlando’s inclusions in the guide run the gamut from extremely polished white tablecloth establishments to more casual spots equally known for creative dishes that showcase the finest ingredients. And regardless which distinction an establishment has received, those who appear in the guide certainly consider themselves fortunate.

“I want to express how deeply honored we are to be recognized by the Michelin Guide. This distinction is a testament to the hard work and passion of our team, and it reflects Chef [Masaharu] Morimoto’s dedication to always providing the highest quality dining experience for guests,” says Paul Snyder, general manager of Morimoto Asia at Disney Springs.

Likewise, Chef Sonny (Sean) Nguyen of popular establishments including Domu, Tori Tori, Edoboy and Gyukatsu Rose—all of which are included in the guide—says the recognition was a “moment of gratitude, confirmation and a dream come true. … For me, every time, I felt like this was something that I hoped to be able to accomplish one day in my lifetime.”

“[My] mind was completely blown,” Nguyen adds. “It has been a great experience for myself, our staff and our patrons to see all of the hard work over the years and all the rooting for the city we have done, to finally get the spotlight on a stage bigger than ourselves.”

Perhaps one of the more prideful things associated with Orlando’s selections are they venture beyond the tourist-heavy areas and into the surrounding neighborhoods. According to Coffey, that wide-ranging reach only further cements Orlando as a serious food town.

“The restaurants are not all geographically in the same location—they are not just in resort corridors or theme-park zones. You’ll find Michelin-recognized restaurants in neighborhoods like Baldwin Park, Mills 50, Audubon Park, Winter Park, North Quarter, Curry Ford and more,” she says. “That spread helps anchor the notion that Orlando has local culinary ecosystems, not just tourist corridors. Yes, Orlando’s landscape has matured visibly in a short span. The Michelin recognition didn’t cause all of it, but they validated trends that were already underway.”

And now that Orlando has seen the number of restaurants included in the guide increase each year, folks outside the region are starting to take notice.

“When a restaurant in Orlando earns a Michelin star, it sends a message to food critics, travel media and discerning diners—both domestic and international—that Orlando is now competing with global food cities. It says you don’t have to go to New York, Chicago, San Francisco or Miami to have a world-class meal,” says Coffey. “Michelin recognition has validated what locals have long known: that our chefs, restaurateurs and hospitality teams are creating experiences that rival any major food city.”

That new level of interest can also have a noticeable impact on the local economy.

“Being recognized improves perception, attracts talent and drives travel decisions,” says Matej. “Sorekaka has shared that following its two-star designation, their reservations have skyrocketed, with 40% of their guests coming from outside of Orlando.”

“According to a 2019 study by Ernst & Young, two-thirds of frequent travelers would choose to visit a destination with a Michelin Guide presence over a comparable location without one,” says the anonymous chief inspector. “Of these travelers, 57% would extend their stay if a Michelin selection is offered and 71% would increase their spending.”

With Orlando’s dining scene undergoing such a transformation over the last decade, there is great excitement that things will continue to trend in a positive direction as the partnership with Michelin expands awareness and strengthens the city’s overall appeal.

“It inspires visitors—and even residents—to look beyond the list and discover the depth of our culinary offerings; from hidden gems to neighborhood favorites. For many chefs and restaurateurs, this recognition is truly life-changing, but the ripple effect benefits our entire food community,” Matej says.

“To see local Orlando establishments make these lists, it opens the doors not only to the establishment nominated or winning the award, but to all of the local businesses surrounding,” says Nguyen. “Every time Orlando is mentioned, we all win.

“There’s so much talent in our city, let’s continue to push the boundaries together. That’s what I’m most excited for.”

With tourism being the area’s primary economic engine, this new culinary prestige should continue to add measurable value. But for the local chefs and restaurants firmly entrenched in the day-to-day, the recognition is just as rewarding personally as it is professionally.

“At the Michelin awards ceremony hosted in Orlando this year at the Four Seasons at Walt Disney World Resort, you could feel the emotion in the room with chefs in tears and our restaurant community celebrating their successes,” says Matej. “That’s the kind of impact that goes beyond business.”

Stars of the Show

Orlando’s Michelin-starred restaurants raise the bar

Sorekara (Two stars)

Chef/owner William Shen’s Baldwin Park restaurant is currently Orlando’s highest rated thanks to its innovative take on modern Japanese cuisine.

Capa (One star)

This popular steakhouse along the rooftop of the Four Seasons serves up Spanish-inspired dishes that balance skill and creativity.

Victoria & Albert’s (One star)

Offering three distinct dining experiences, the Chef’s Table is where guests will be treated to a personalized meal created right before their eyes.

Soseki (One star)

This intimate 10-seat omakase experience showcases local ingredients that shine as each course features intricate plates that burst with flavor and depth.

Natsu (One star)

Natsu offers just two seatings each night, so consider yourself one of the lucky ones as you embark on a multi-course journey helmed by acclaimed Chef Stone Lin.

Kadence (One star)

It’s no wonder Kadence is so highly regarded with its owners Mark and Jennifer Berdin having cut their teeth in NYC and inside some of London’s Michelin-starred restaurants.

Ômo by Jônt (One star)

Whether sampling well-executed light bites with glasses of vino inside The Salon or indulging in the latest culinary creations at The Chef’s Counter, each visit is a memorable one.

Papa Llama (One star)

Husband-and-wife team Kevin and Maria Ruiz are UCF alums who have made their mark with Peruvian flavors brought to life with ingredients proudly sourced from area purveyors.

Camille (One star)

Chef Tung Phan has built a loyal following in recent years thanks to his inventive and refined dishes that blend traditional Vietnamese flavors with traditional French technique.