15 December 2025
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Our MICHELIN Guide Inspectors test an average of 270 restaurants a year — and when your job is dining at the world’s best kitchens, 12 months will serve up a fair share of gastronomic highlights. Of the many memorable meals they sampled in 2025, these are the plates that lingered in their minds long after the last bite. We’ve caught up with our global network of experts to give you the lowdown — from shellfish soup made with local seawater in Japan to a refined German game pie in Thailand.
1. Artichoke Tart With Coffee-Marjoram Emulsion at Cédric Burtin in Saint-Rémy, France
“This was a masterful, indulgent and utterly refined creation: a slice of tart featuring an ultrathin, crisp and fragrant Parmesan crust, topped with vertically aligned artichoke heart slices that had a slight crunch to them. Its surface was glazed with a coffee emulsion and dotted with lemon gel and artichoke purée. Then, to complete it all, there was a lemon-artichoke cream sprinkled with fresh marjoram. I enjoyed how the coffee added a gentle bitterness, while the marjoram brought intense, almost medicinal herbal notes. A work of art.”
2. Crayfish Tail Tartare at Les Morainières in Jongieux, France
“There were three parts to this dish. The star, on a wooden plate, was a Rhône crayfish tail tartare in moussed butter with mikan mandarin zest and marigold leaves, surrounded by tangy nasturtium, golden croutons and edible flowers. Alongside it came a small porcelain bowl of silky fennel purée with mandarin cream and crayfish tails in an intense yet elegant Nantua-style shell jus. The whole was rounded off with a square of toasted brioche served with crayfish butter. Visually stunning, elegant and precise.”
3. Shellfish Clear Soup at Myojaku in Tokyo, Japan
“This seasonal soup announces the arrival of spring, featuring common Orient and basket clams on a bed of gomadofu — a custard-like square made from sesame paste, kudzu starch and water. There was a garnish of white abalone mushroom shaped like a shell. Instead of using kombu or bonito flakes for flavoring, the clear soup was made from seawater from Kyoto’s Miyazu Bay. The dish is testament to the insatiable curiosity driving Japanese cuisine forward: original in its concept, precise in its execution and always true to its roots.”
4. Dyfi Shrimp, Dyfi Lobster, Singapore Chile Crab at Ynyshir in Machynlleth, UK
“This wasn’t just one dish, but three. It started with sweet, locally caught shrimp in a classic Thai green curry sauce with lemongrass and sugar snap peas. Then came the lobster: neat cubes of raw tail dressed in spicy nam jim sauce with fresh garden herbs, followed by a nugget of claw meat in a thick, rich satay sauce I wanted to savor to the last drop. To finish, a Singapore chile crab — sweet white crab meat in a smooth, chile-laced sauce with a golden milk bun for mopping it all up. Though spicy, nothing ever overshadowed the exceptional seafood.”
5. Northern Plains and Himalayan Mountains at Trèsind Studio in Dubai, UAE
“The menus at this Three-MICHELIN-Starred restaurant pay tribute to the regional cuisines of India, and this course honored the Northern Plains and Himalayan Mountains. The first serving celebrated the flavorful pan scraps left after cooking kebabs at home: a crisp tartlet filled with slow-cooked lamb, topped with peppery turnip and paired with a rich, meaty sauce bubbling in a small glass pan. The second serving nodded to the noodles commonly eaten in northern India — though here, they were made from king oyster mushrooms instead. Their bold, earthy flavor was complemented by an Indian morel topping and an umami-packed mushroom broth.”
6. Ramallet Tomato and Mahonés Cheese at Voro in Canyamel, Spain
“Voro is Chef Álvaro Salazar’s invitation to “devour” (voro in Latin) the flavors of the Mediterranean. At his restaurant in Mallorca, the tasting journey opened with an appetizer of juicy Ramallet tomatoes and aged Mahonés cheese. It almost resembled a dessert; a true standout dish. At the base was smoked tomato water, dotted with tomato and basil, and in the middle, a creamy cheese ice cream topped with a caramel spiral. Every element of this course was harmoniously balanced — a surprising and delicious explosion of flavors: acidic, sweet, bitter and smoky at once.”
7. Oyster, Marine Granita, Seaweed and Sprouts at Azurmendi in Larrabetzu, Spain
“The Cantabrian Sea is just a few kilometers from Azurmendi; if it could be put on a plate, this would likely be it. Chef Eneko Atxa’s homage to the Cantábrico is more an experience than a dish in the classic sense. It began with a halo of smoke, which, as it dissipated, gave way to a rectangular, transparent plate. On it sat a granita — made from more than thirty marine ingredients — that covered and enhanced the iodine-rich flavor of lightly blanched oysters. The creation was finished with a selection of sprouts and seaweed, adding subtle notes and a crisp contrast to the rest.”
8. Wildpastete With Parsley and Pistachio at Sühring in Bangkok, Thailand
“This refined take on a traditional German game pie — a kind of pâté en croûte — was first presented whole before being sliced to serve. Filled with venison, duck liver, turnip, mushrooms, poultry, pistachios and rich Madeira jelly, it showcased classic technique at a high level. The golden pastry, meats, herbs, nuts and an elegant egg-and-truffle centerpiece were in perfect harmony. The dish was precise and light — not just the pie, but also the sides: a parsley salad with parsley root and purée, dressed tableside with truffle vinaigrette, and a tiny pickled salad in a crisp tuile for freshness and contrast.”
9. Sika Deer at Row on 5 in London, UK
“A skillful showcase of Britain’s outstanding produce. The aged sika deer loin was roasted until perfectly tender with a caramelized outer, served with a Jerusalem artichoke purée, al dente cabbage leaves and a glossy sauce of red fruit and beetroot that balanced the meat beautifully. On the side came braised deer haunch dipped in a taro root dough and deep-fried: remarkably light and served with a delicate aged vinegar and onion condiment. Altogether, it was a masterfully conceived and crafted dish.”
10. Cherokee Tomato at Isidore in San Antonio, Texas, USA
“I couldn’t think of a better way to kick off summer tomato season than this: thick, easy-to-eat tomato wedges, marinated in tomato water and red amino, and topped with a delicate veil made from the same marinade. They sat in a house-made tomato kombucha that was both savory and sweet — a perfect way to balance the tomato’s bright acidity. It was a great example of how the kitchen at Isidore lets quality ingredients shine without overwhelming them.”
11. Chamomile and Honey at Lunario in El Porvenir, Baja California, Mexico
“This dessert was incredibly memorable: At the base was a chamomile flan sitting in a chamomile vinegar, with a honey tuile topped with honey ice cream and honey foam, and garnished with a dusting of bee pollen. It was unique and unexpected; chamomile and honey are usually subtle in flavor, but the chamomile vinegar gave the dessert a real punch.”
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