The Sunshine State’s ever-growing list of MICHELIN Guide Florida restaurants is pretty diverse as the state and newer additions to the list were announced recently.

In 2025, fans of Japanese and Italian food are in luck as restaurants with those cuisines are added.

Here are the 2025 additions to the Florida MICHELIN Guide:

Miami

Cotoa
Cuisine: Latin American

Miami is no stranger to ceviche, but the one at this casual Ecuadorian counter inside a cheery Downtown Miami stands out. Mahi mahi in a smooth blend of coconut, ginger, and peanut and garnished with thin strips of watermelon radish is a winning combo with plantain chips. Chef Alejandra Espinoza’s play on traditional chicken stew using sweet plantain dough is as satisfying as her fish wrapped in banana leaf. An ice cream scoop or a mug of frozen cacao juice make for a refreshing end to a visit. FYI, diners are seated and can order from any of the restaurants in the court from their server.

Grand Central
Cuisine: Contemporary

This nook of a restaurant by Chef Nuno Grullon hides in plain sight along Biscayne Boulevard. The unassuming location runs in stark contrast to what’s happening in the dining room with white tablecloths and a bar that stretches the length of the room. Warm buttermilk biscuits garnished with thyme are a welcome start followed by an eclectic roster of bistro dishes like pan-fried baby artichokes with pancetta hollandaise, chicken pot pie with heritage chicken and black truffles, and  a lavish duck pithivier finished with cranberry demi. Dessert like chocolate ganache cake hits all the right notes.

Itamae Ao
Cuisine: Peruvian

A restaurant within a restaurant, this 10-seat counter by Chef Nando Chang in Midtown aims to set a new standard for Nikkei cuisine. Acidity and spice feature prominently on the 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 possesses style and substance. Sourcing is a priority, with whole fish flown in from Japan, to be broken down later and occasionally strung up in dry-aging fridges along the wall.

Palma
Cuisine: Contemporary

This narrow room in Little Havana is out to make a mark. The staff totals less than five, including Chef Juan Camilo Liscano and his sous who cook, plate, and clear with impressive efficiency. The lean team, however, turns out a stylish and suitable priced tasting menu that frequently changes. Find on the menu dishes like Grilled baby corn brushed in burnt eggplant aioli and wrapped in aged sirloin or delicately steamed flounder covered in a smooth sabayon made of mussels. Brioche made with roasted plantains is the only staple. Beautifully shaped, nicely crusted, and served hot with caramelized coconut butter, it is hard not to resist.

Sereia
Cuisine: Portuguese

Chef Henrique Sá Pessoa runs restaurants across the globe, and now he turns his attention to Coconut Grove. Drawing inspiration from the Iberian coast, the seafood-focused menu spotlights largely Portuguese foods. Start the visit with a basket of traditional breads kept warm on hot stones and served with smoked butter. Anything with rice, like the bomba rice with grilled carabineros, is the way to go. Salted cod flecked with crispy shoestring potatoes and topped with black olives and chives is another popular dish. Dessert is a particular strength, and a recent favorite featured sweet rice custard, rice foam, and calamansi sorbet. The dining room is all comfort and class with cream tones, cozy banquettes, and wood accents.

Torno Subito
Cuisine: Italian

“I’ll be back soon” is the English translation of Chef Massimo Bottura’s colorful rooftop restaurant in downtown Miami. As playful as the setting is, the kitchen is dead set about honoring Bottura’s vision for modern Italian cuisine. An Amuse-bouche of leftover bread, tomato pomodoro, and Parmesan foam made from the rinds is as sustainable as it is satisfying. Risotto made with saffron, langoustine, and orange is a light take on a rich classic. There is the famous tortellini dish drawn from the chef’s childhood that is said to be wonderful. An Italian-heavy wine list, a spritzy cocktail selection, and a breezy terrace round out guest’s dining experience.

Orlando

Coro
Cuisine: Contemporary

Chef Tim Lovero has fashioned a singular take on the neighborhood gem at this spot in Audubon Park. Step inside and feel at home instantly, thanks in part to a warm, first bite from the kitchen delivered shortly after arrival.  Warm potato naan is served with whipped chicken skin butter and marmalade, tender lamb shoulder is even better with butternut squash purée and sautéed greens but dessert is steals the scene, taking the classic fries and milkshake combo and upgrading it with panna cotta, crispy sunchoke, cocoa nibs, and diced French fries.

Sorekara
Cuisine: Japanese

In a world of sameness, Sorekara forges its own path. This Baldwin Park restaurant is unlike anywhere else you’ve been.Chef/owner William Shen’s tasting menu highlights Japan’s 72 micro seasons with highly original dishes infused with a sense of whimsy like a course designed to mimic a 7-Eleven snack run or the “nigiri”. Whether it’s a riff on traditional madai or a deeply savory bowl of kegani sourced from Hokkaido, there is an elegance and refinement threaded throughout the meal. Another hint this is anything far from typical? Sorekara is open for one seating, only a few nights a week.

UniGirl
Cuisine: Japanese

Set inside the Mills Market, this casual concept from Chef/owner William Shen (and named for his pup, Uni) draws a line before it’s even open. It’s no wonder since everyone is here clamoring for a taste of the onigiri. The menu has an ever-changing availability alongside a host of daily specials like a Japanese curry hash brown. The classic triangles are best eaten immediately while the filling and rice are still warm. The unagi is another fan favorite, with cubes of barbecued freshwater eel enhanced with a sweet sauce complemented by the well-seasoned rice.

Winter Park

Ômo by Jônt
Cuisine: Contemporary

Chef Ryan Ratino’s lauded D.C. restaurant, Jônt, is more than just the inspiration for this location. This Winter Park restaurant echoes that spirit and sensibility (think classic French techniques married with pristine Japanese ingredients), with a few Florida touches, of course. Three tasting menus range from tightly edited and more affordable to loaded with luxury ingredients. Guests can expect refined dishes punctuated by the seasons, as in chawanmushi with an autumnal twist of braised sweet potato, kombu, and brown butter sauce. Scallop prepared two ways demonstrates the kitchen’s skillful hand while chocolate and hazelnut kakigori is an elegant tribute.