{"id":292670,"date":"2026-06-02T03:53:34","date_gmt":"2026-06-02T03:53:34","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-fl\/292670\/"},"modified":"2026-06-02T03:53:34","modified_gmt":"2026-06-02T03:53:34","slug":"4-tampa-restaurants-recognized-by-michelin-guide-fl","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-fl\/292670\/","title":{"rendered":"4 Tampa Restaurants Recognized By Michelin Guide FL"},"content":{"rendered":"

TAMPA, FL \u2014 Four Tampa restaurants were honored by Michelin Guide Florida<\/a> during Thursday\u2019s ceremony announcing the 2026 selections. <\/p>\n

Tampa also took home two special awards during the ceremony. <\/p>\n

In total, two new Florida restaurants were awarded Michelin stars, while 10 earned the Bib Gourmand distinction and 38 were named Michelin-recommended eateries.<\/p>\n

Find out what’s happening in Tampafor free with the latest updates from Patch.<\/p>\n

The Michelin Guide launched in Florida in 2022 as a partnership with Visit Florida and initially focused on Miami, Orlando and Tampa. Last year, it expanded to include the greater Fort Lauderdale area, the Palm Beaches, and the St. Petersburg-Clearwater area.<\/p>\n

Tampa won big this year, though one restaurant appears to have lost the Michelin star it was awarded. <\/p>\n

Find out what’s happening in Tampafor free with the latest updates from Patch.<\/p>\n

Lilac,<\/a> a Middle-eastern eatery inside the Tampa Edition hotel downtown, was first awarded one Michelin star in 2023. <\/p>\n

This year, however, it wasn\u2019t included in the guide’s list of Michelin-starred restaurants in the state, though it retained its place on the Michelin-recommended list. <\/p>\n

The following four Tampa restaurants were added to the Michelin-recommended list this year: <\/p>\n

Bar Terroir, a French-inspired bistro and wine bar, is at 3636 Henderson Blvd.<\/p>\n

\u201cWe\u2019re honored to be recognized by the Michelin Guide as a Recommended restaurant for 2026! A huge thank you to our team for the care & hospitality they bring to Bar Terroir every service, and to our guests for making this restaurant feel alive night after night,\u201d the restaurant\u2019s owners wrote in a social media post about the recognition<\/a>. <\/p>\n

The Michelin Guide listing about the eatery <\/a>said, \u201cThis French-inspired bistro and wine bar, with its dimly lit dining room, leather booths and black-and-white marbled floors, exemplifies a moody, cozy feel worthy of Paris. The menu is built around house-made cheese and charcuterie, followed by several small plates and traditional entrees that highlight true French classics.\u201d<\/p>\n

The Brisket Shoppe at 3501 N Armenia Ave. is known for its Akaushi Wagyu beef brisket smoked daily over oak wood. <\/p>\n

\u201cWe are truly humbled and honored to stand alongside so many incredible restaurants, chefs and staff members who have worked tirelessly to earn this prestigious award,\u201d Danny Hernandez, the West Tampa restaurant\u2019s founder and Pitmaster, said in a statement shared to social media<\/a>. <\/p>\n

The eatery \u201cserves up a blend of Texas-style barbecue with a side of Cuban flair in a style dubbed \u2018Tampe\u00f1o.\u2019 The menu includes sought-after meats such as black pepper-rubbed turkey or traditional beef brisket,\u201d according to the Michelin Guide<\/a>. \u201cTempting sides of vinegary collard greens with smoked ham, crispy French fries and flavor-packed cowboy beans are also on the menu. The succulent brisket bon bons, pillowy house-made yeast rolls encasing tender meat, are not to be missed. To complete your indulgence, the beef tallow chocolate chunk cookies finished with smoked sea salt are definitely worth saving room for.\u201d<\/p>\n

Fat Beet Farm Kitchen & Bakery at 13830 W Hillsborough Ave. is a coastal farm dedicated to sustainability, education and the farm-to-fork experience. <\/p>\n

\u201cFounded by husband-and-wife duo Jen and Tim Curci in 2013, what began as a farm outside of Tampa has morphed into so much more. Focusing on sustainable initiatives, their kitchen and storefront offer an all-day dining menu, utilizing local products while showcasing house-made bakery items. Community events, including tours and yoga on site are posted on a calendar inside which doubles as a meeting place for all things delicious. Order the biscuits with honey, whipped butter and jam, or any one of their flavorful soups or sandwiches, like the turkey Reuben. On any given day you’ll find their mac [and] cheese, including the decadent green hog version with pulled pork, green chilis and lots of gooey cheddar,\u201d according to its Michelin Guide listing<\/a>. <\/p>\n

Fat Beet Farm was also awarded a Green Star for leading the way in mindful gastronomy.<\/p>\n

The restaurant operates within \u201ca closed-loop system\u201d – food is grown at the farm, cooked in the kitchen on site, and all scraps and waste is used as organic fertilizer, according to its website. <\/p>\n

\u201cWe grow produce for our kitchen, using organic and regenerative practices that prioritize soil health, biodiversity, and responsible water use,\u201d the Curcis said in a statement shared on social media<\/a>. \u201cOur use of Fat Beet produce ensures peak freshness while dramatically reducing transportation emissions and packaging waste. We rotate our menus seasonally to feature the best produce of the moment. We focus on biodiversity, heirloom and high-quality seeds, cover crops, natural pest control, companion planting, and crop rotation.\u201d<\/p>\n

Kinjo, located at 224 S. Boulevard, blends Japanese sensibilities with Italian cuisine. <\/p>\n

\u201cWe are so incredibly grateful to be recommend [sic] by the [Michelin Guide] just after [nine] months. What you may not see are all the years that it took us to get here,\u201d the restaurant\u2019s team wrote in a social media post<\/a>. \u201c[Twenty-two] years ago Chef Eric had a Itameshi meal in Japan that would stay with him throughout his culinary journey. We\u2019ve spent the last [four] years building out what will become the full vision for Kinjo.\u201d<\/p>\n

According to the Michelin Guide<\/a>, \u201cWarm and welcoming, this polished setting is marked by an open kitchen and a unique concept: Itameshi, or Japanese Italian fusion cuisine. Expect a creative touch in everything from snacks like an eclair filled with whipped ricotta, brown butter maitake mushrooms and duck prosciutto or the wagyu beef tart with yuzu aioli and 24-month aged Parmesan. The uni focaccia featuring pickled daikon and aged balsamic is another favorite. For mains, the vitelli tonatto pizza with black garlic tomato sauce, capers and olive powder and the chawanmushi with guanciale in Parmesan brodo and shaved white truffle are two standouts. Dessert is a playful take on the classic Caprese with a tomato-shaped strawberry and tomato mousse with stracciatella and basil granita.\u201d<\/p>\n

Kinjo\u2019s Jada Vidal, who reached the finale of \u201cHell\u2019s Kitchen\u201d season 24, also took home the Michelin Young Chef Award. <\/p>\n

Three days after the awards were announced, Vidal posted on social media<\/a> that she was \u201cstill riding a high.\u201d<\/p>\n

She wrote, \u201cAnother huge shoutout to the team at Kinjo to be recommended less than a YEAR of opening !!!!! We all did that!!!Blessed to be a part of the team and work for some of the best people \u2026 Here\u2019s to many more achievements in our future.\u201d<\/p>\n

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