MICHELIN Guide Inspectors spend all year on the road uncovering the best restaurants to recommend—and their discoveries are too good to keep secret. Whet your appetite with a sneak peek of the 2023 MICHELIN Guide Florida selection featuring ten new additions spread across Orlando and Tampa in the Sunshine State.
North of Miami and about two hours away from Tampa, Orlando sits at the intersection of the state and its cuisine reflects this global perspective. From Cuban to Korean, chefs are taking their cues from the international audience flocking to the city. Toledo elevates the typical tapas experience with their sophisticated approach to Spanish staples, Kaya puts a modern spin on Filipino favorites, and Twenty Pho Hour (while sadly not open 24 hours) brings the flavor in a visually compelling spot.
And while Orlando is a city filled with magic for the young (or young at heart), the city's chefs are adding oomph through a myriad of menus. Bon appétit!
Toledo
Cuisine: Spanish
Situated on the 16th floor of Disney's Coronado Springs Resort, Toledo is quite the looker with lofty ceilings in bold colors and geometric tiled floors. Nab a table by the glass wall and you'll have a bird's eye view of the Epcot fireworks. Meanwhile, on the tables Spanish cuisine takes center stage. Tapas kick things off, and pan con tomate is a natural choice. Meat-forward mains include several steak options, as well as a ribeye for two, but the Rioja-braised chicken makes a compelling argument for choosing a different route. End on a sweet note with café con leche, a chocolate choux pastry filled with chocolate and coffee cream. Though certainly not inexpensive, Toledo packs less of a punch to the wallet than other Disney restaurants.
Twenty Pho Hour
Cuisine: Asian
It's not just pho, and they're not open 24 hours, but no matter, since this place is popular all the same. Expect to line up outside during busy hours, though the staff is very efficient and soon enough you'll be inside the black-and-white dining space. Peruse the broad noodle-based Asian menu that includes a stir-fried section in addition to appetizers and more. As the name suggests, there is indeed pho, and the broth is impressive. Go for the short rib pho to get a side of drama—the bone sticks out of the bowl—and falling-off-the-bone tender meat. From there, your meal might take a Korean turn with kimchi noodles or the Korean fire noodles, which despite their name, don't require a heat warning.
Victoria & Albert's
Cuisine: Contemporary
Nestled within Disney's crown jewel, the Grand Floridian Resort, this restaurant, with its plush carpeting and live harpist fits the part (is that "Part of Your World?" Why, yes, it is.). While it evokes a garden, its Victorian design keeps things grand. Reservations require patience to snag, but stay the course and you'll be rewarded with white-glove service.
Chef Matthew Sowers's tasting menus spotlight contemporary cooking with global touches and definitive Asian leanings. You may enjoy the likes of Danish hiramasa, a bright take on a Peruvian ceviche enhanced with Okinawa sweet potatoes or seared Colorado bison over a house made granola comprised of amaranth, cranberries and rolled oats and sided by a maple-glazed turnip and sweet potato purée.
Doshi
Cuisine: Korean
It's located in a shopping center, but this Korean-American fine dining restaurant surprises with a modern and understated flair. The dining room features a more casual à la carte menu while the six-seat chef's counter offers an elevated 12-course tasting menu with seasonally changing themes.
A recent Joseon dynasty royal court cuisine menu featured the likes of Patagonian scallop tartare tossed in Peruvian uni and served with a fried cracker of seaweed. Grilled Wagyu with black garlic and Kaluga caviar is balanced by bright pear, but it's the hot pot that stands out with its savory broth bobbing with octopus, meatballs, tofu, pork belly, shrimp and vegetables. A hearty portion of hand-pulled noodles is served alongside for a fun family-style dish.
Edoboy
Cuisine: Sushi
From the same team behind Tori Tori and Domu, this casual concept delivers something sleek and simple—a standing sushi counter. It's not a gimmick, it's designed to be fast and fun, and it's a perfect place to bring friends. Be sure to arrive promptly, since you're given a set time slot and you'll be whisked into the space at the start of yours. Once there you'll select a dozen pieces from the selection of nigiri, seared nigiri and hand rolls. Some of the best bites include a sweet Hokkaido scallop finished with briny uni from Tasmania; seared sea bream with uni butter, lemon and sea salt; and spicy Faroe Island salmon with edo sauce, cucumber and fried garlic rolled in crispy nori. Dinner is rounded out with miso soup made in house from the bones and trimmings of the day.
Otto's High Dive
Cuisine: Cuban
This tiny but oh-so-sweet space recalls the charm of Old Florida with its whitewashed brick walls and white tile floors. Billed as a neighborhood rum bar, Otto's High Dive is on point at every turn, from the genuine service to the unfussy but well-executed food. The kitchen delivers a concise edit of Floridian/Cuban fare with oodles of tropical elements. Begin with oysters before moving on to an array of cold and hot plates ranging from a shrimp cocktail that's all grown up with its thick "Bloody Mary" sauce to chicken mojo and ropa vieja with sides like rice and beans. Cinnamon bread pudding topped with a delightfully tangy cream cheese whip is a memorable sign-off.
Rum is all around, from the Cuba Libre on tap to the daiquiris available by the pitcher.
Kaya
Cuisine: Filipino
Lordfer Lalicon's Kaya has made the transition from pop-up to brick and mortar, occupying a small bungalow-style building in the Mills 50 district. Inside, there's a quirky charm along with views of the open kitchen. Diners enjoy a tasting menu served in multiple courses, some with more than one element. Expect a modern spin on classic Filipino dishes with local seafood and central Florida produce taking center stage. The menu changes but you may enjoy a bowl of sinigang, balancing sweet and sour with a tamarind-infused broth with star fruit dashi, bok choy and a rectangle of fried tilefish that surprisingly maintains some of its crunch. It will then be followed by a bounty of main dishes, but be sure to opt for the pitch-perfect garlic rice.
Juju
Cuisine: Japanese
Juju is from the same folks behind Susuru, and it shares the same quirky dining room with an izakaya menu, but here they take it to another level with a seven-seat kappo bar that features something similar to kaiseki yet original. Seasonality reigns and diners choose from a wide menu of snacks and soup before selecting from the fried, grilled and dry-aged sashimi courses. Slices could include Japanese rock fish with citrus zest and skin-on goldeneye snapper, both aged a few days. Two-week-aged king salmon and four-week-aged otoro finished with Kaluga caviar are loaded with depth and prove that this spot is putting a different spin on sashimi. Steamed chawanmushi made with spiny lobster and mushroom is hit with a supremely creative lobster head dashi that packs on the flavor.
Hero image: Carlos/Juju
