Nine Inspectors’ Favorites in Florida in 2025

Sorekara (Two MICHELIN Stars)

"This might be an obvious choice since they were awarded Two MICHELIN Stars, but that doesn't make it any less true," says one of our Inspectors. "It was one of my top two meals in the last year. From start to finish this was an experience that while serious, had plenty of whimsy. The magic trick course was one of the most surprising courses I have ever seen."

In a world of uniformity, Sorekara proudly forges its own path. This Baldwin Park restaurant is unlike anywhere else you've been, offering a surprising and delightful culinary journey that revels in turning expectations on their head. Another hint that this is far from typical? Sorekara is open for one seating only a few nights a week.

Inspector notes: "Chef/owner William Shen's tasting menu highlights Japan's 72 micro seasons with highly original dishes infused with a sense of whimsy (note the course designed to mimic a convenience store snack run or the "nigiri"). Whether it's madai sporting a distinctive riff on tradition or a deeply savory bowl of kegani sourced from Hokkaido, there is an elegance and refinement threaded throughout the meal, which progresses through multiple rooms across several hours."

Coro (Bib Gourmand)

"Coro is a solid neighborhood gem showing great creativity," says an Inspector who named this spot as one of their favorites in 2025. 

Chef Tim Lovero has fashioned a singular take on the neighborhood gem at this contemporary spot in Audubon Park. Step inside and feel instantly at home, thanks in part to a warm, first bite from the kitchen delivered moments after arrival. It's just the beginning of an enjoyable meal crafted from their ever-changing, shared plates-style menu.

Inspector notes: "Warm potato naan is served with whipped chicken skin butter and marmalade; impossibly tender lamb shoulder is even better with butternut squash purée and sautéed greens; but dessert is the scene stealer, taking the classic fries and a milkshake combination and turning it on its head with panna cotta, crispy sunchoke, cocoa nibs, and diced French fries."

Recoveco

Recoveco stood out to one Inspector in 2025. "It has a really focused menu, and while the dishes are approachable, some elements or how they came together, were unexpected (and delightful)."

This South Miami restaurant from Chefs Maria Teresa Gallina and Nicolas Martinez may be diminutive but there's plenty of personality packed into this small space. The menu echoes that tiny-but-mighty sentiment with a concise format that shifts often, particularly with the seasons. Small and large plates are approachable but far from standard.

Inspector notes: "The chicken liver mousse displays their signature flair, with house-made speculaas cookies made with peppercorn and cardamom piped with ribbons of velvety mousse and a starfruit jam. Roasted dry-aged chicken is a signature, though, if on offer, the wagyu ribeye in a banana au poivre is also a nice choice. For dessert, sapodilla sticky toffee pudding is a sweet closer."

Sunny's Steakhouse

Another Inspector zeroed in on Sunny's Steakhouse. "It has a great scene, but with even better steaks."

This Little River hot spot effortlessly blends a chic old-meets-new Florida look and feel, and it's always buzzing with an equally good-looking crowd. As for the food, think classic American steakhouse with added luxury and a few local nods (stone crab claws).

Inspector notes: "Pasta and several main dishes with plenty of swagger are appealing but it would be a sin to skip the steak. Selections range from shareable cuts to those sized for individuals, and though flavorful enough on their own, sauces like pineapple hot sauce and a rich bone marrow vinaigrette are a nice surprise. Russet potatoes fried in chicken schmaltz for a cross between smashed and roasted are a perfect side but save room for the decadent kouign-amann ice cream sandwich."

Palm Beach Meats (Bib Gourmand)

This casual spot is another favorite of our Inspectors. "They take care with their sourcing and the meal is fantastic," making it a top pick in 2025.

Close to the heart of West Palm Beach in a contemporary space that's part gourmet market/retailer and part restaurant, Eric and Meghan San Pedro's spot is, no surprise, all about meat. However, it's not just any meat, it's exclusively wagyu, sourced from Japan, Australia, and the U.S. That said, the space is more casual than might be expected with wood tables and leather chairs, plus a tongue-in-cheek "Nice to Meat You" sign.

Inspector notes: "The small menu spans everything from the ever-popular wagyu burger and cheesesteak to a fried wagyu bologna sandwich. It may be compact, but it's creative, with Filipino-leaning dishes (wagyu lumpia and wagyu tapa over garlic rice with a fried egg and atchara), a wagyu burrito with tots, and even a Nutella brownie made with beef tallow to finish."

aioli (Bib Gourmand)

"Head to this casual cafe for its great sandwiches and baked goods," one Inspector says when reminiscing about their visits in 2025. 

This West Palm Beach spot originally opened in 2014 but since then it's leveled up with an in-house bakery and an open kitchen. The interior isn't fussy, but the all-day dining menu sure does tempt with its array of baked goods and breakfast sandwiches in the morning and soup, salads, and sandwiches at lunch. There's even a sampling of dinner options that are ready to go home and reheat.

Inspector notes: "The menu is updated regularly and there are always specials but if they have the black bean and tomatillo soup, it's a worthy order. The red-tinted broth is loaded with flavor; sided by two slices of house-made sourdough, it's a satisfying meal. The roasted veggie sandwich spread with goat cheese on ciabatta is another winner, but don't leave without a sweet like the bold and bright lemon loaf."

Heritage (Bib Gourmand)

Pizza is always a crowd-pleaser, and our Inspectors wholeheartedly agree. "Heritage is a fantastic new Bib Gourmand centered around pizza, all spotlighting a spark of originality," our Inspectors say. 

Sometimes being single-minded pays off, and it's certainly true at Chef Rino Cerbone's casual, contemporary spot in trendy Flagler Village.

Inspector notes: "It's all about pizza here (with a few pastas and salads, and starters like crispy Roman artichokes), but don't expect your run-of-the-mill marinara-topped disc. Instead, this place doles out highly customized pies with different sauces and unusually appealing toppings. Case in point? The squash blossom and cold-pulled burrata pizza sauced with chunky sherry marinara. More New York-style than Neapolitan, it's hard to leave leftovers. Do, though, as dessert can't be missed, especially that olive oil cake topped with mascarpone whip and sided by strawberry sauce and vanilla semi freddo."

Fisk

In Tampa, Fisk stood out to one Inspector as a "particularly skilled and memorable meal."

Snag a seat at this relaxed, handsome bar concept which shares the same front door and kitchen. Seafood with Swedish and global touches forms the heart of a menu that offers both a concise tasting as well as easy à la carte ordering.

Inspector notes: "You might consider making a meal out of lighter bites, starting with Alaskan smoked salmon prepared as an éclair or, perhaps, crab salad with pink grapefruit and grilled avocado. Meatballs and schnitzel are tempting entrees, but do not miss the fish soup. Made with excellent stock, fennel, and just a touch of cream, it is a comforting masterclass in balance and finesse. Those who really love rum will find a friend in the boozy baba au rhum."

The Tides Market

"Don't skip this seafood spot north of St. Pete in the charming town of Safety Harbor," says another Inspector.

The Tides Market from husband-and-wife Jon and Mary Kate Walker is part bustling market and part full-service restaurant. As the location and name suggest, it's all about seafood here. From the sourcing to the execution, great care is taken with every step.

Inspector notes: "The menu is large and shows off a Southern edge (fried green tomatoes and pimento cheese pop up throughout). Kick things off with oysters Bienville, a plate of broiled oysters topped with butter breadcrumbs, house andouille, shrimp, and parmesan, then tuck in to a Po'boy. You can order one with shrimp or the classic oyster, but one stuffed with fried grouper bites is a worthy order."

Related Reads: All the 2025 Florida MICHELIN Guide Stars

All the 2025 Florida MICHELIN Guide Bib Gourmands

Hero image: Greg Perkins / Coro

This article is supported by MICHELIN Guide Destination Partner, Visit Florida