The Michelin Guide began in France in 1900, when brothers Édouard Michelin and André Michelin of the tire maker Michelin published a free handbook for motorists, offering maps, repair advice, hotel listings, and restaurants, to promote driving (and thus tire sales). Over the decades, it evolved from a travel aid into an influential gastronomic guide: by 1926, it began awarding stars to restaurants, and in 1931 introduced the familiar 1-, 2-, and 3-star hierarchy for “very good,” “worth a detour,” and “worth a special journey.”
Michelin stars are one of the most prestigious accolades in the culinary world, representing excellence in cuisine and service. These stars have long been a symbol of quality and sophistication in food, sought after by chefs and restaurateurs globally.
In recent years, the Guide turned its attention to the American South: in 2025, it formally included the region via its new “American South” edition, which covers states including Louisiana — thereby bringing the Guide to New Orleans for the first time.
The Michelin Guide officially crowned New Orleans in 2025—and the city delivered. Emeril’s is the sole Two-Star restaurant; Saint-Germain and Zasu each earned One Star. Inspectors also named 11 Bib Gourmands across the city and 18 recommended restaurants.
Michelin Star Restaurants New Orleans 2025
How are Michelin stars awarded?
Unless your restaurant is already in the guide, you must apply for a Michelin star to start the process. To do this, you must contact Michelin who will send you a questionnaire for you to complete. After this, you may get a visit from a Michelin inspector, although they are completely anonymous so you won’t be aware of this until you are sent the result of the inspection. Readers can also recommend eateries to be included in the prestigious Michelin Guide, so there is a small chance you may be inspected without sending in a questionnaire.
There is a lot of mystery surrounding the exact details of the Michelin star rating system, with a lot of rumors circulating around the industry about what exactly the inspectors look for. However, Michelin has released a broad set of criteria that covers five of the most important factors the inspectors will be evaluating. The five factors in the Michelin star criteria are:
- Quality of the products/ingredients
- Mastery of flavor and cooking techniques
- The personality of the chef expressed through their cuisine
- Value for money
- Consistency between inspectors’ visits
A restaurant can be awarded between one and three Michelin stars. The number of stars awarded signifies the following:
- One star: This signifies a very good restaurant in its category. This level recognizes dishes with distinct flavors and high-quality ingredients that are consistently well-executed.
- Two stars: This denotes excellent cooking “that is worth a detour.” Restaurants with two stars are known for their superior techniques, refined and inspired menus, and distinct culinary identity.
- Three stars: The highest Michelin star rating, three stars represent “exceptional cuisine that is worth a special journey.” Achieving three stars is the pinnacle of culinary achievement, signifying world-class dishes that are remarkable in every aspect.
While restaurants can earn up to three stars, there is also the possibility of losing them if standards drop. Retaining Michelin stars requires continual dedication and excellence. See How to get a Michelin Star
The following New Orleans Restaurants earned stars:
Two Stars: Emeril’s (American/Creole). Chef E.J. Lagasse, age 22, leads the region’s only two-star kitchen. Notable dishes recognized by Michelin inspector: “BBQ shrimp tarts, deep-flavored gumbo and superb, golden-brown cornbread paired with French butter feel familiar and new at once. This is cooking that bursts with personality and class and never at the cost of flavor. Generously spaced tables and plush banquettes offer direct, unobstructed views into a gleaming kitchen fronted by floor-to-ceiling glass. All the while, a superb service team tends to every detail with warmth and generosity.” See Michelin Guide New Orleans
One Star: Saint-Germain (Bywater; contemporary tasting) Saint-Germain, Chef Blake Aguillard & Trey Smith, An unassuming front advertising “‘natural wines and garden patio’ leads to a quaint bar where Chefs Blake Aguillard and Trey Smith start the meal with a few pleasant bites. Once inside the intimate dining room, the contemporary tasting kicks into high gear with a griddled cornbread cake smeared with butter aged and cultured in-house. The combination is outrageously satisfying. A series of petite courses follows, each one showcasing refined sauces and bold flavors. Carolina Gold rice with crab and ginger is a winter-proof knockout. Other hits include squab with creamed greens as well as a warm cheese soufflé bolstered by brûléed sugar.” See Michelin Guide New Orleans
One Star: Zasu (seafood-leaning, French techniques) Chef Sue Zemanick, Notable dishes recognized by Michelin inspector: “it’s an elegant oasis with a sleek dining room marked by wood floors, dark green walls and gold tones. The menu is tightly edited, featuring a dozen or so dishes focused on seafood and blending local flavors with French techniques. A scallop shell holds two perfectly seared scallops in a Thai chile-lime butter with watermelon radish for a refreshing opener, while tilefish on a bed of Swiss chard, sweet potatoes, and beech mushrooms in a beurre blanc is a satisfying main course. End with something sweet like the warm peach cake with vanilla yogurt sauce.” See Michelin Guide New Orleans
The Bib Gourmand Restaurants New Orleans 2025
Contrary to popular belief, the restaurants recommended within the MICHELIN Guides aren’t all about expensive fine dining.
Since 1997, the Michelin Guide has provided a designation to restaurants that offer the best value for the money – offering a three-course meal at a reasonable price – called the Bib Gourmand award. The price limit for Bib Gourmand consideration varies from country to country, depending on the cost of living, but the inspectors are searching for the same high quality, wherever they happen to be in the world. What Bib restaurants do have in common is their simpler style of cooking, which is recognizable and easy-to-eat. A Bib Gourmand restaurant will also leave you with a sense of satisfaction, at having eaten so well at such a reasonable price.
Specifically:
- The Guide describes it as recognizing restaurants that serve a three-course meal at a reasonable price.
- It’s not a consolation prize — it’s a respected recognition in its own right. See mitchellcooper
- Named after the Michelin Man (Bibendum) in the late 1990s. See Provencerose
In short: a Bib Gourmand is a high-quality dining without the ultra-premium price tag — great for client meals, team dinners, or celebrating that “deal done” moment without the complexity of a full fine dining star setting.
Bib Gourmand awards New Orleans 2025 (11 total):
| Restaurant | Chef | Cuisine Type | Dish or Note by Guide/Inspectors | Location |
| Acamaya | Chef Ana Castro & Lydia Castro | Contemporary Mexican / seafood | Hamachi tostada al pastor; “hearty masa-dough dumplings with Higgins crab” noted. | 3070 Dauphine St, Bywater, New Orleans, LA 70117 acamayanola.com |
| Cochon | Chef Donald Link & Stephen Stryjewski | Cajun / Southern (pork / heritage cooking) | Focus on traditional Cajun country dishes (locally-sourced pork, seafood, crayfish) noted. | 930 Tchoupitoulas St, New Orleans, LA 70130 Cochon Restaurant New Orleans |
| Cochon Butcher | (Same group: Donald Link/Stephen Stryjewski) | Butcher / Sandwich / Charcuterie-centric | Butcher shop + sandwich counter & wine bar — recognized by the group for value & quality. | 930 Tchoupitoulas St, New Orleans, LA 70130 Cochon butcher |
| Domilise’s Po‑Boy & Bar | — | Traditional New Orleans po-boy & bar | Recognized as Bib Gourmand for consistent quality & value in authentic setting. | 5240 Annunciation St. New Orleans, LA 70115 www.domilisespoboys.com |
| Dooky Chase | — | Creole soul food, historic restaurant | Recognized among Bib list for outstanding value; important local institution. | 2301 Orleans Ave New Orleans, LA dookychaserestaurant.com |
| Hungry Eyes | — | Small plates / contemporary eclectic | Bib designation note: “creative small plates… value offering.” | 4206 Magazine St. New Orleans, LA 70115 hungry eyes nola |
| Lufu NOLA | Chefs Aman Kota, Sarthak “Shan” Samantray, Sachin Darade | Indian / South Asian fusion | Noted for tandoori-grilled naan & dosa; “…if you only get one thing let it be the dosa.” | 301 St. Charles Ave. 70130, New Orleans, LA (CBD) www.lufunola.com |
| Mister Mao | — | Asian / Indian & Asian fusion | Vibrant setting; “Fried chicken dumplings with date & poblano chile chutney… kale & collards cooked down with cumin, turmeric & coconut milk.” | 4501 Tchoupitoulas St, New Orleans, LA 70115 https://mistermaonola.com |
| Parkway Bakery & Tavern | — | Deli / Po-boy institution | Bib recognized; noted for Creole barbecue shrimp poor boy. | 538 Hagan Ave, New Orleans, LA 70119 www.parkwaypoorboys.com |
| Saba | Chef Alon Shaya (founder) | Middle Eastern / Mediterranean | Noted for hummus with crab & lemon butter; “puffy pita charred in wood-burning oven.” | 5757 Magazine St. New Orleans, LA 70115 Saba |
| Turkey & The Wolf | — | Deli / Creative sandwich / modern twists | Bib noted; “maximalist sandwiches” & value friendly. | 739 Jackson Ave, New Orleans, LA 70130 www.turkeyandthewolf.com |
Michelin Recognized, Recommended Restaurants New Orleans 2025
According to the Guide, a restaurant that appears in the list without a star or a Bib Gourmand is still “in the selection” and signifies “a chef using quality ingredients that are well cooked; simply a good meal. It means that the inspectors have found the food to be above average, but not quite at star or Bib level.” See Michelin Guide
Recognized or recommended restaurants meet certain standards of cooking quality, but haven’t reached the thresholds for a Bib or for stars.
Here is a list of Recognized/Recommended Restaurants in New Orleans:
- 34 Restaurant & Bar (Modern Portuguese)
- Addis NOLA (Ethiopian)
- Atchafalaya (Southern/Creole)
- August (Contemporary/French-Creole)
- Clancy’s (Creole Fine Dining)
- Compère Lapin (Caribbean-Inspired Contemporary)
- Dakar NOLA (Modern Senegalese Tasting Menu)
- Galatoire’s (Classic Creole)
- Herbsaint (Contemporary American/Louisiana)
- Killer PoBoys (Gourmet Po-boy/Sandwich House)
- The Kingsway (Pan-Asian/Contemporary)
- La Petite Grocery (Modern American)
- Molly’s Rise & Shine (American brunch/comfort)
- Osteria Lupo (Northern Italian/Regional Italian)
- Patois (Louisiana-French Bistro)
- Pêche Seafood Grill (Gulf Seafood)
- Saffron NOLA (Modern Indian)
- Willie Mae’s NOLA (Soul Food / Fried Chicken)
Where to go from the list with clients:
Power lunch near the CBD/courthouse
- Cochon (Bib): Southern staples, professional service, efficient pacing; ideal for a lunch that feels special but not stuffy. Try the wood-fired oysters at Cochon.
- Herbsaint (Michelin Recognized): Refined yet relaxed French-Southern brasserie from Chef Donald Link, where Gulf seafood and classic Louisiana flavors meet Parisian technique. The menu highlights elegant simplicity — think house-made pastas, duck confit, and gumbo z’herbes — all served with polished hospitality in a light-filled setting. Perfect for a sophisticated lunch or dinner that feels quintessentially New Orleans. Try the house-made spaghetti with poached egg and guanciale.
Deal-closing dinner (celebratory, polished)
- Emeril’s (★★): A true “we did it” venue; polished service, open kitchen energy, and modern Creole signatures under E.J. Lagasse.
- Galatoire’s (Michelin Recognized): A New Orleans institution where formality meets festivity. Known for its classic Creole dishes and white-tablecloth service, this Bourbon Street landmark has hosted generations of locals and dignitaries alike. Expect soufflé potatoes, shrimp rémoulade, and trout amandine served with theatrical flair in a timeless dining room that feels like a celebration of the city itself.
- Saint-Germain (★): Bywater hideaway; creative, coursed menus with a natural-wine lean—conversation flows, service is personal.
Late-night morale boost / team unwind
- Hungry Eyes (Bib): Eclectic small plates, playful vibe; good for post-deadline decompression.
Client comes to town and wants “real NOLA”
- Dooky Chase (Bib): Historic, soulful Creole; hospitality that tells a story—an excellent cultural touchpoint.
- Domilise’s / Parkway (Bib): Po-boy diplomacy: grab shrimp or roast beef, talk like locals, and walk the neighborhood.
Who Got Left Off?
After surveying hundreds of New Orleanians, here are the top restaurants that New Orleanians report were snubbed:
Lilette
Chef / Owner: John Harris is Chef + Owner at Lilette. He trained at the Pennsylvania Culinary Institute and had stints at Spiaggia (Chicago) and Bayona (New Orleans) before opening Lilette.
Description of cuisine: French-bistro style, with strong Italian influences. The menu emphasizes precise technique, premium ingredients, and a refined yet approachable atmosphere. It’s described as “French and Italian cooking” with seasonal touches.
Notable dishes: Grilled Beets, Potato Gnocchi, Hawaiian Hearts of Palm, Grilled Hanger Steak
Location: 3637 Magazine Street, New Orleans, LA 70115.
Website: liletterestaurant.com
N7
Chef / Founders: The restaurant was founded by filmmaker Aaron Walker and Chef Yuki Yamaguchi. N7
Description of cuisine: A neighborhood French restaurant and wine bar in the Bywater, combining French bistro-style cuisine with Japanese touches and a strong focus on natural/low-intervention wines. N7
Notable dishes: A sample menu lists items such as Tarte with smoked brie fennel and olive; Salmon confit, sweet onion, lemon jam, buttermilk dressing with dill oil; Pan-seared scallops, with tobiko, black garlic puree; Gnocchi with jumbo lump crabmeat, uni creme fraiche, edamame sun sun-dried tomato. N7
Location: 1117 Montegut St, New Orleans, LA 70117. N7
Website: n7nola.com
Paladar 511
Chef / Owners: Founded by Jack Murphy, Susan Dunn, and Ed Dunn. While not always highlighting a single “chef”, the team behind the kitchen is linked to Ed Dunn and the ownership group. Eater Nola
Description of cuisine: A neighborhood restaurant in the Marigny featuring housemade pastas, pizzas, Gulf seafood and seasonal local produce—described as “modern Californian charm” applied to Italian-American/Italian-influenced fare. Paladar 511
Notable dishes: Some highlights include tuna crudo with citrus & avocado, arancini with short rib ragù, lamb sausage pizza with garlic confit. Condé Nast Traveler
Location: 511 Marigny Street, New Orleans, LA 70117.
Website: paladar511.com
Station 6
Chef / Team: Founded in 2016 by Chef Alison Vega-Knoll and Drew Knoll. In 2023 new ownership (Chef Aaron Burgau and partner John Michael Rowland) took over, while Executive Chef Jeremy Latimer remains.
Description of cuisine: A casual yet elevated seafood & oyster bar in the Bucktown/Metairie area, with a focus on Louisiana and Gulf seafood, home-grown ingredients, and a comfortable but refined atmosphere.
Notable dishes: Some examples include char-broiled redfish on the half shell, blackened Gulf fish, seared pompano with curried brown butter & toasted cashews, and bread pudding dessert.
Location: 105 Metairie-Hammond Highway, Metairie, LA 70005.
Website: station6nola.com
New Orleans’ inaugural appearance in the Michelin Guide marks more than a set of stars, Bib Gourmands, or recommendations—it signals national recognition of the culinary soul the city has poured into every dish, every kitchen, every neighborhood. From trailblazing chefs to humble counter-service gems, the honored restaurants reflect the full spectrum of what makes dining in New Orleans unforgettable: depth, heritage, innovation, and heart. As the city steps onto the Michelin stage, these distinctions aren’t an ending point—they are an invitation for locals and visitors alike to explore, celebrate, and taste the magic that New Orleans has been serving all along.