A new group of talented chefs have joined the elite class of Michelin-starred restaurants in California. Known worldwide as the pinnacle of achievement for chefs, the Michelin stars are widely revered by culinary experts and enthusiasts alike.

This week, the Michelin Guide California 2025 was unveiled, spotlighting nine newly starred restaurants across the state. Among the most notable highlights: Providence in Hollywood earned its coveted third star, while Somni in West Hollywood made a stunning debut with Three Stars—a rare and remarkable feat.

Other major honors include Enclos in Sonoma receiving Two Stars, and Kiln in San Francisco rising from One to Two Stars. Five new restaurants were also awarded One Star, bringing California’s total to 65 starred establishments. The guide now showcases 548 restaurants representing 55 different cuisine types.

According to Michelin, each starred restaurant was rigorously evaluated by their anonymous inspectors, who assess the quality of ingredients, mastery of techniques, flavor harmony, the chef’s style, and consistency across the entire menu.

Here are the newly honored Michelin-starred restaurants—along with inspector notes for each:

“As has been the case since opening in 2005, purity and precision are the underpinnings of Chef Michael Cimarusti's California cooking; and his cuisine has grown even more impressive over the years. The tasting menu blends classic technique with a modern sensibility, global inspiration, and sources the freshest and most sustainable seafood, often wild-caught from American waters. At no point during the meal will you doubt its impeccable quality, especially while savoring dishes such as a tart of lobster mousse and box crab set in a crab beurre blanc, or roasted monkfish with cauliflower and shaved black truffles. Longstanding signatures like the soft-poached egg with uni and breadcrumbs or salt-roasted Santa Barbara spot prawns make for luxurious add-ons.” (5955 Melrose Ave., Hollywood)

“Chef Aitor Zabala and his dedicated team have awakened Somni, or "dream" from a long sleep and have fashioned this revamped iteration as a distinctly personal and unique dining experience. Tucked away just off Santa Monica Blvd., the dining room's soothing, creamy palette with light wood and glass is marked by a colorful bull's head from the original spot, hinting at the Spanish-inflected cuisine. A procession of small bites is meticulously arranged and endlessly creative, sating diners with an abundance of rich flavors and textural interplay (think mussel escabeche, gazpacho, or the iconic shiso tartare tempura). All the while, the kitchen and service teams are in lockstep as they create and serve these arresting dishes.” (9045 Nemo St., West Hollywood)

“Concealed inside an 1880 Victorian on the Stone Edge Farm Winery property, once inside this glittering workshop, guests enter a rarified realm. An opulent tasting menu marries global flavors, refined technique, and exceptional ingredients, including produce sourced from their two farms, all shot through with subtle nods to Chef Brian Limoges's New England roots. Take, for example, a clever "lobster roll" croustade made up of spiny lobster tartare in a crisp shell, or a clam chawanmushi that subtly evokes the flavor of chowder. The fireworks continue through to dessert, where a breathtaking sorrel ice cream is decorated with edible leaves flavored with makrut lime and pomegranate. All the while, diners will find the staff effortlessly charming, making the experience all the more magical.” (139 E. Napa St., Sonoma)

“Industry veterans Chef John Wesley and general manager Julianna Yang have combined their talents at Kiln, where the warehouse space is warmed by personable service and the kitchen delivers artful creations. The tasting menu leans Nordic, highlighting preservation techniques like curing, drying and fermentation in dishes whose simplicity is belied by intricate techniques and compelling flavor combinations. The creative energy is consistent throughout the meal, offering plenty to impress guests. Opening snacks like a crispy curlicue of puffed beef tendon captures this ethos, while others, like a squab breast lacquered with burnt honey and served with a truffled jus, display a classical bent.” (149 Fell St., San Francisco)

“Good things often come in small packages, and it's certainly true of Lilo, where guests are welcomed to a moveable feast beginning on the heated patio with an array of small bites before moving into the petite dining room. Chef Eric Bost and his team take clear pride in providing an extra level of care in their dishes, evidenced in plates like dry-aged Japanese kinmedai paired with a ragout of geoduck and bone marrow or 40-day dry-aged beef ribeye with preserved gurumelo mushrooms, seaweed, and bordelaise. Halfway through, the dishes shift from savory to sweet for a one-off orgeat ice cream topped with celery root bushi and Ossetra cavia, and later concludes with a myriad of desserts like sweet cream gelato topped with hoja santa and finger lime.” (2571 Roosevelt St., Carlsbad)

“Chef Nozomi Mori's sushi counter stands apart from the pack, both for its excellent sushi and for its hospitable staff in the front and back of house. Plan in advance to visit this special spot, where there are just eight seats at the wood counter. While the fish is flown in several times a week from Japan, local, seasonal produce is worked into nearly every dish. Even the smallest details matter here, as evidenced by the Japanese ice imported for use in their five-course tea pairing. Begin with a number of dishes, like chawanmushi with gingko nuts, before enjoying the well-executed nigiri. Mochi accompanied by matcha prepared by the chef herself is an elegant final act.” (11500 W. Pico Blvd., Los Angeles)

“You'll need to read the instructions sent ahead of time to find the entrance to Chef Ki Kim's restaurant, but any navigation woes are quickly put to rest once you're inside this ten-seat spot. The contemporary Korean tasting menu pulls in global influences, and meals begin with a few bites such as shirako gimbap, a shell filled with truffle rice and diced kimchi, or crispy, tender octopus in a creamy sauce with octopus head and gochujang. Charred sugar snap peas with stillhead trout roe and tuna or creamy pasta made with perilla seed and topped with fresh winter truffle display a creative flair. Main dishes include the likes of barbecue roasted squab with foie gras sauce, and 45-day dry-aged dairy cow with golden beet jus and Korean bone broth. A mushroom ice cream sandwich seals the deal.” (111 San Pedro St., Los Angeles)

“With just a handful of seats and a small staff, this omakase from Chef Lennon Silvers Lee is ever-changing. Some things change daily, while others change weekly, but one thing you can always expect is well-executed dishes made with rice from Japan that is milled in house, and fish that is sourced both locally and from Japan and then dry aged.

Arrive early and enjoy a glass of sparkling wine before being called in, as all guests are seated and served at the same time. Enjoy one or two small dishes before a parade of nigiri, which may include hamachi, shima aji, as well as bluefin tuna. Their uni rice is deliciously mixed with wasabi and topped with masago arare for a bit of crunch, marking the end of the savory dishes before a dessert of sorbet made in house.” (224 Helena Ave., Santa Barbara)

“A slightly clandestine air still prevails outside this inconspicuous little spot, but the secret is out: the handful of seats inside are hotly in demand. Chefs Alan Hsu and Sarah Cooper have both worked in some of the country's most celebrated kitchens, but here channel their talents on a more intimate scale. Their shared vision emerges in a mercurial seasonal tasting menu that dutifully celebrates the wealth of Californian ingredients, spanning squab to rockfish and wild mushrooms to citrus. The style is pared down and technically precise, letting products shine while adding a spark of personality, as in Dungeness crab with yuzu kosho butter, perched over silken tofu. Baked items like savory egg tarts with salmon roe, or steamed brioche buns enclosing Taiwanese sausage, are highlights.” (1940 Union St., Ste. 21, Oakland)

Other awards handed out include:

Here is the complete updated 2025 list of all Michelin-starred restaurants in California:

3 STARS (8)

Addison (San Diego)

Atelier Crenn (San Francisco)

Benu (San Francisco)

*Providence (Hollywood)

Quince (San Francisco)

Single Thread (Healdsburg)

*Somni (West Hollywood)

The French Laundry (Yountville)

2 STARS (14)

Acquerello (San Francisco)

Aubergine (Carmel by the Sea)

Birdsong (San Francisco)

Californios (San Francisco)

Commis (Oakland)

*Enclos (Sonoma)

Harbor House (Elk)

Hayato (Los Angeles)

*Kiln (San Francisco)

Lazy Bear (San Francisco)

Mélisse (Santa Monica)

Saison (San Francisco)

Son’s & Daughters (San Francisco)

Vespertine (Culver City)

1 STAR (65)

7 Adams (San Francisco)

715 (Los Angeles)

Angler SF (San Francisco)

Auberge du Soleil (Rutherford)

Auro (Calistoga)

Bell’s (Los Alamos)

Camphor (Los Angeles)

Caruso’s (Montecito)

Chez Noir (Carmel by the Sea)

Citrin (Santa Monica)

Cyrus (Geyserville)

Gucci Osteria da Massimo Bottura (Beverly Hills)

Gwen (Los Angeles)

Heritage (Long Beach)

Hilda and Jesse (San Francisco)

Holbox (Los Angeles)

Jeune et Jolie (Carlsbad)

Kali (Hollywood)

Kato (Los Angeles)

Kenzo (Napa)

Kin Khao (San Francisco)

Knife Pleat (Costa Mesa)

Le Comptoir at Bar Crenn (San Francisco)

*Lilo (Carlsbad)

Localis (Sacramento)

Madcap (San Enselmo)

Meteora (Los Angeles)

Mister Jiu’s (San Francisco)

*Mori Nozomi (Los Angeles)

Morihiro (Los Angeles)

n/naka (Los Angeles)

Nari (San Francisco)

Niku Steakhouse (San Francisco)

Nisei (San Francisco)

Nozawa Bar (Beverly Hills)

O’ By Claude Le Tohic (San Francisco)

Orsa & Winston (Los Angeles)

Osteria Mozza (Los Angeles)

Pasta|Bar (Encino)

Plumed Horse (Saratoga)

Press (Saint Helena)

Protégé (Palo Alto)

R|O-Rebel Omakase (Laguna Beach)

*Restaurant Ki (Los Angeles)

San Ho Won (San Francisco)

Selby’s (Atherton)

Shibumi (Los Angeles)

Shin Sushi (Encino)

*Silvers Omakase (Santa Barbara)

Six Test Kitchen (Paso Robles)

Soichi (San Diego)

Sorrel (San Francisco)

Ssal (San Francisco)

State Bird Provisions (San Francisco)

*Sun Moon Studio (Oakland)

Sushi Inaba (Torrance)

Sushi Kaneyoshi (Los Angeles)

The Kitchen (Sacramento)

The Progress (San Francisco)

The Restaurant at JUSTIN (Paso Robles)

The Shota (San Francisco)

The Village Pub (Woodside)

Uka (Los Angeles)

Valle (Oceanside)

Wakuriya (San Mateo)

Michelin-starred restaurants