Tucked in downtown Tampa is MICHELIN One Star Ebbe. Here, Scandinavian influences combine with Chef Ebbe Vollmer's Swedish background into a hyper-focused tasting menu filled with hard hitters like braised oxtail with seared foie gras and fermented white asparagus beurre monté.
"We want to create a unique evening for our guests that is exciting and deeply personal," explains Chef Vollmer. "No front or back of house—just pure, flavor-driven cooking. We want our guests to feel connected—to the ingredients, to the region, and to the craftsmanship behind each dish."
That culinary spirit, mixed with the restaurant's "simplicity is key" mantra, is why this sleek and contemporary haunt is perpetually busy.
But don’t take our word for it, check out what our Inspectors have to say here, and below, find out everything you need to know before you go.
What was your reaction to winning a MICHELIN Star?
It was a huge win for the team and an incredible moment of pride. We felt deep gratitude for all the dedication and hard work, and of course, for every amazing guest who has been part of our journey.
What did the accomplishment feel like?
It was both a validation of our hard work and a reminder of the responsibility that comes with such an achievement.What was your biggest takeaway from being a MICHELIN-recognized restaurant?
Consistency is everything. It would be wiser to play in the NFL—they only have one game a week. For us, it’s match day every single service.What about the night of The MICHELIN Guide Ceremony? What was that like for you?
It was an unforgettable experience. The energy in the room, the camaraderie among chefs, the realization of what it all meant—it’s something we’ll always remember.
When did it sink in?
Honestly, it still feels surreal. But the moment we saw the reaction from our team and our guests, it really hit home.What’s next?
The only constant is change, but the next big thing is our chef’s dinner in April, where we invite Star chefs from around the world to create one amazing, absolutely intense dinner.
How would you describe Ebbe?
At Ebbe, we cherish craftsmanship. It’s an intimate yet refined experience with a deep respect for ingredients. We are only as good as the products we work with, and that philosophy is at the heart of everything we do.
We are different from most restaurants—Ebbe is a chef-driven concept fueled by passion. Most of our chefs are now also trained sommeliers, allowing us to create an experience where food and wine are truly in sync. We are hyper-seasonal, always starting with the vegetables and building from there.
What was the starting point/inspiration behind the menu?
The menu is inspired by the ingredients and the region. Simplicity is key—every component on the plate has a purpose.
What is your favorite dish from the menu?
I don’t have a favorite—I like them all. For me, it’s about the journey of the menu and how each dish progresses throughout the evening.
What is the average price point guests can expect?
We offer two menus: a 5-course menu ($195) and an 11-course menu ($295).Does the restaurant have a dress code?
No strict dress code—it’s Florida, baby!How early should guests arrive prior to their reservation? When is the best time to stop by? Is a reservation a must?
Arriving 10–15 minutes before your reservation is ideal. Reservations are highly recommended, especially on weekends, but we do our best to accommodate walk-ins whenever possible.
Stay nearby:
New York boutique hotels expand to Miami Beach all the time, so why shouldn’t the Philadelphia-based purveyor of boutique-hip serviced apartments set up a Florida branch in downtown Tampa? The immediate location is Tampa’s redeveloped Water Street district, and the building, by Morris Adjmi Architects, is a new build, but one that pays homage to the industrial heritage of the neighborhood; the upper floors are private residences, and the lower ones belong to ROOST Tampa.
The Tampa EDITION (One MICHELIN Key)
The partnership between Marriott and boutique-hotel iconoclast Ian Schrager continues to bear fruit all across America (and beyond). In the Tampa EDITION, New York architects Morris Adjmi and designers Roman & Williams bring the brand’s signature luxe loft style to a 26-story tower in the city’s flourishing Water Street district, combining a powerful visual impact with plentiful creature comforts, including some seven dining and drinking venues, some of them tailor-made for live performance, others featuring concepts and menus created by chef John Fraser, best known for the Michelin-starred Dovetail on Manhattan’s Upper West Side.
Hero image: ebbe vollmer / Ebbe
