For more than 125 years, the MICHELIN Guide has quietly but decisively shaped the way the world travels, eats, and stays. What began in 1900 as a modest companion for early motorists has evolved into the most influential global authority on dining and hospitality, revered for its independence, rigor, and unwavering standards.
The transformation from practical travel manual to gastronomic lodestar took hold in the 1920s with the introduction of the MICHELIN Stars, a system that would come to define excellence in cooking worldwide. The Guide expanded its vision again in 1997 with the Bib Gourmand, recognizing restaurants that deliver outstanding quality at accessible prices, reinforcing its commitment to both distinction and inclusivity.
By the early 2000s, the MICHELIN Guide was present in roughly twenty destinations, primarily across Europe. What followed was a strategic reinvention driven by international expansion, digital transformation, and broader cultural reach. A pivotal milestone came in 2007 with the Guide’s debut in Japan, a move that affirmed its ability to evaluate and honor culinary traditions far beyond its European roots. By 2025, the Guide covered nearly 70 destinations across Europe, Asia, the Americas, and the Middle East, with a clearly stated ambition to eventually illuminate every major gastronomic scene in the world.
Digital evolution proved equally transformative. As print declined, the MICHELIN Guide launched a multilingual global website offering free access to its selections in more than 25 languages. A mobile application followed in 2020, completing the shift from a book once tucked into glove compartments to a daily reference for global travelers and serious food enthusiasts.
The Guide’s scope widened again in 2023 with the introduction of the MICHELIN Keys, extending its evaluative authority into hotels. Like the Stars for restaurants, the Keys establish a new global benchmark, recognizing exceptional hotels for design, architecture, service, and character. Evaluations are conducted anonymously, reinforcing the same principles that underpin the restaurant selection.
Greece Expands Its MICHELIN Footprint
MICHELIN has announced an expansion of its Greek selection to include Santorini and Thessaloniki. As a result, there will be no Athens selection in 2025, with inaugural selections for Athens, Santorini, and Thessaloniki scheduled for release in the second half of 2026.
Athens continues to redefine itself through a dining scene that bridges ancient heritage and contemporary creativity. Santorini offers a produce-driven cuisine shaped by volcanic soil, strong agricultural traditions, and a serene natural landscape. Thessaloniki, Greece’s historic port city, reflects centuries of cultural exchange through a generous and diverse food culture.
Czechia Emerges as a Gourmet Destination
Unveiled in Mariánské Lázně, the latest MICHELIN Guide Czechia selection positions the country as a compelling culinary destination. The guide features 79 establishments nationwide, including one Two-MICHELIN-Star restaurant, eight One-Star restaurants, fifteen new Bib Gourmand recipients, and four Green Star honorees.
Papilio, located in the former stables of a castle in Vysoký Újezd, earns Two MICHELIN Stars. Chef Jan Knedla presents up to ten-course tasting menus that reinterpret childhood memories through refined technique and locally sourced ingredients, served in a striking vaulted space with an open kitchen.
Eight restaurants receive One MICHELIN Star. New entries include ESSENS in Hlohovec for modern seasonal cooking, Entrée at the Theatre Hotel in Olomouc for its open-kitchen concept, La Villa in Zlín for French cuisine with local influence, and LEVITATE in Prague for Czech ingredients accented with Asian spice and Nordic finesse. Field and La Degustation Bohême Bourgeoise retain their Stars in Prague, joined by new recipients Casa de Carli and Štangl.
Doha’s Culinary Momentum Accelerates
The MICHELIN Guide Doha 2026 marks the city’s second edition, unveiling twelve new restaurants, eight Bib Gourmand distinctions, and three One-MICHELIN-Star establishments.
Alba, housed within Katara Towers at Raffles Doha, earns its first Star under chef Cristhian Serraino. Italian classics such as Barolo-braised veal cheek and shrimp ragù spaghetti are elevated by premium ingredients, including Balfegó tuna flown in from Europe. Jamavar and IDAM by Alain Ducasse retain their MICHELIN Stars, reaffirming their consistency at the highest level.
Belgrade’s Culinary Confidence Grows
The MICHELIN Guide Belgrade 2026 expands to 25 restaurants, welcoming five new entries. Langouste, in the city’s historic center, retains its One MICHELIN Star for chef Marko Đerić’s refined interpretations of Serbian products with a contemporary edge. Fleur de Sel, located in Novi Slankamen, also retains its Star, led by chef Nikola Stojaković and distinguished by French-influenced techniques.
Thailand Sets New Benchmarks
The MICHELIN Guide Thailand 2026 presents an expansive selection of 468 restaurants, including two Three-Star establishments, eight Two-Star restaurants, 33 One-Star venues, 137 Bib Gourmand selections, and 288 MICHELIN Selected entries.
Inspectors report a surge of international chefs collaborating with Thai counterparts, deeper relationships with local producers, and a growing emphasis on plant-forward, responsible, and borderless cuisine. Non-alcoholic pairings using herbs and flowers are increasingly prominent alongside fine wines.
Sühring joins Sorn at the Three-MICHELIN-Star level. Founded by twin chefs Thomas and Mathias Sühring, the restaurant offers a modern German tasting menu inspired by family traditions and crafted with meticulous technique. Previously a One-Star recipient in 2018, Sühring rose to Two Stars in 2019 and now achieves the Guide’s highest honor in 2026.
Two restaurants are promoted from One to Two MICHELIN Stars: Anne-Sophie Pic at Le Normandie, led by Chef Anne-Sophie Pic with Head Chef Tamaki Kobayashi, and INDDEE, a modern Indian tasting-menu restaurant offering a culinary journey across India.
Seven restaurants earn One MICHELIN Star. Newcomers include Bo.lan for sustainable Thai heritage cuisine, Cannubi by Umberto Bombana for refined Italian menus, and etcha for its European-Thai “borderless dining” approach. Promotions from MICHELIN Selected include Gaggan, Juksunchae, Nusara, and Sushi Saito.
Türkiye Expands Nationwide
The MICHELIN Guide Türkiye 2026 introduces 54 new restaurants and welcomes Cappadocia for the first time. Beginning in 2027, the Guide will publish a nationwide Turkish selection.
Vino Locale becomes the first restaurant in Izmir to earn Two MICHELIN Stars. Chef Ozan Kumbasar’s cuisine blends Turkish terroir with subtle international influences, complemented by Seray Kumbasar’s service and wine program. It joins TURK FATİH TUTAK as Türkiye’s second Two-Star restaurant.
Three restaurants earn their first MICHELIN Star. Revithia in Cappadocia revives historic recipes within the UNESCO-listed Kayakapı site. In Istanbul, Araf is recognized for fire-driven cooking that emphasizes purity and technique. Mezra Yalıkavak in Muğla earns a Star for its farm-based, terroir-led cuisine anchored in ancestral methods.
Fujian, Malaysia, and Beyond
The second edition of the MICHELIN Guide Fujian expands to include Ningde, presenting 96 restaurants and introducing the Mentor Chef Award. New One-Star recipients include Restaurant Hatter in Fuzhou for European contemporary cuisine and Qing You Yu in Quanzhou for meticulously prepared live seafood.
In Malaysia, the MICHELIN Guide Kuala Lumpur and Penang 2026 features 151 restaurants. Dewakan retains its Two MICHELIN Stars for the third year and earns a Green Star for its commitment to sustainability and indigenous ingredients. Akar and Terra Dining are promoted to One MICHELIN Star, joining established standouts across both cities.
Across continents and cultures, the MICHELIN Guide continues to evolve without compromising its founding values. Through Stars, Bib Gourmand distinctions, and MICHELIN Keys, it remains the definitive global reference for dining and hospitality excellence, shaping how the world eats, travels, and experiences luxury.
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