The entrance of Knife and Spoon restaurant at Ritz Carlton Orlando

4 Orlando Restaurants Earn Coveted Michelin Guide Stars

The first annual MICHELIN Guide Florida (Orlando, Miami and Tampa) launched in 2022, announcing 4 One Star restaurants right here in Orlando.
MICHELIN Stars are the highest accolade awarded by the inspectors to restaurants in the Guide. Stars identify restaurants that offer the best culinary experiences. Contrary to popular belief, they reward only the quality of the cooking itself.
The MICHELIN Star - there was only one to begin with - was created in 1926. Then, between 1931 and 1933, the system was extended, and three levels of Stars were introduced.
They stand for:
  • One MICHELIN Star: High-quality cooking - Worth a stop.
  • Two MICHELIN Stars: Excellent cooking - Worth a detour.
  • Three MICHELIN Stars: Exceptional cuisine - Worth a special journey.
See the 4 restaurants and MICHELIN Guide’s points of view below.


10100 Dream Tree Blvd., Orlando, FL 32836
Steakhouse, Spanish
Image by Four Seasons
Calling Capa a steakhouse is like saying flamenco is just a dance. This stunning spot, reigning from the 17th floor of the Four Seasons Orlando, is big on drama (and that's before the unrivaled views of the nightly Disney World fireworks show). From the subtle design nods to the menu, there is a clear Spanish influence here.
Expect a distinctive experience defined by hickory-grilled steaks and impressive tapas. Kick things off with pan con tomate or pork belly with apple butter before indulging in a main dish, like flame-kissed ribeye with tamarind-ancho sauce. Patatas bravas, that Spanish ode to the potato, is a worthy side that demands attention, while artful plating, like the swipe of piquillo salsa accompanying the tender filet, is a calling card.


4012 Central Florida Pkwy., Orlando, FL 32837 
Image by Ritz-Carlton
Located within the Ritz-Carlton, Grande Lakes, this restaurant from Chef John Tesar cuts a striking figure. It is a vast, modern space sporting beachy hues, weathered wood and a well-stocked bar. The dining room is front and center, while an open kitchen resides in the back. Care and skill are the hallmarks of this team headed by chef de cuisine Gerald Sombright, as they turn out contemporary steakhouse fare woven with seafood. There is an element of excess to the cooking, but nobody is complaining.
Jumbo lump crab Creole, with seasoned rice from local producer Congaree and Penn, is finished tableside with zesty Gullah gravy. The dry-aged steaks are big and beautiful, and sides are attention-grabbing, evidenced by the house-made pasta in the luscious mac and cheese. Don't miss the adventurous cocktail list.


955 W. Fairbanks Ave., Winter Park, FL 32789 
Fusion, Sushi
Image by Soseki
This tiny operation with Chef Mike Collantes at the helm is an ideal illustration of a contemporary meal expressed by way of an omakase. Diners should make their way down a hallway to arrive at the glorious space, outfitted with dark walls, sleek wood floors and a counter armed with ten plush seats.
A laser-like focus on local Florida produce results in a menu that changes monthly. As a result, guests are likely to experience a new culinary theme each time they visit. If you 're lucky, sample the "Scandinavian-style" sashimi, entailing salmon that's cured like gravlax and arranged with smoked mozzarella. The dish may sound busy, but each element unites so seamlessly and displays that desired balance between complexity and creativity.


1809 Winter Park Rd., Orlando, 32803, USA
Japanese, Sushi
Image by Kadence
Chefs Mark Berdin and Jennifer Bañagale are the drivers behind this operation, which began life as a mini counter in a market. Impressed? We are too. Accessed through the bar via a sliding door, this sushi sanctum hosts just eight diners per seating and feels like being wise to a wonderful secret. Fun and light-hearted, the chef turns serious when focusing on the food.
The omakase opens with hot dishes and cool sashimi. This is food that's free-spirited, yet manages to honor classic methods with pacing that is on point. Rudderfish is dressed with tosazu gel; akagai exudes great flavor; and poached monkfish liver with dashi gelée is a balanced bite. Shirako, in a gently warmed broth and finished with Burgundian truffle, is both bold and intriguing.
Chances are, if you are a food and wine enthusiast like we are, these restaurants have jumped to the top of your list. We’d love to hear about your experiences at these decorated restaurants.
In addition to these 4 One Stars, Michelin Guide has awarded 11 Orlando restaurants with the Bob Gourmand distinction for good quality at a good value as well as add 31 others to their recommended list.
See the full list,

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