Michelin Star Restaurants Los Angeles (2026): The 32 We Recommend
Providence reached three Michelin stars in the 2026 selection, and Los Angeles now has two three-star restaurants. The 32 Guide rooms we book, grouped by exact tier.
Why we wrote this guide
The MICHELIN Guide's Los Angeles area selection runs to 165 restaurants, and 25 of them hold stars: two at three stars, four at two stars and nineteen at one. The news of the 2026 selection is Providence, Michael Cimarusti's seafood restaurant on Melrose Avenue, which reached three stars. Los Angeles now has two three-star restaurants, Providence and Somni.
The shape of the list is what surprises visitors. The top of it is not a row of grand hotel dining rooms. It is small: a 14-seat communal counter in West Hollywood, a 14-seat room with five tables in Santa Monica, a ten-seat sushi counter at the back of another restaurant's dining room in Beverly Hills, a chef's table in Melrose Hill that takes four guests to a booking. Many of these rooms run one or two fixed seatings a night and release their dates in a single monthly drop, so the date you can get tends to set the date of the trip rather than the other way around. The second surprise is the driving. Starred rooms sit in Hollywood, Santa Monica, Beverly Hills, Culver City, Palms, downtown and over the hill in Encino, so two Guide rooms in one evening works only when they share a neighborhood.
We book 32 of the Guide's Los Angeles listings, including 18 of the 25 starred rooms. This page groups them the way the Guide grades them, with the room, the cooking and the booking conditions for each. Outside Las Vegas the restaurant reservation sits with the venue, not with us. What we do is point you to the right room and help you time it. Last updated October 2026.
Three Michelin Stars
Two restaurants hold the Guide's highest grade in Los Angeles, and both are on our roster. Each sells one fixed menu on a release calendar, and the calendar is the hard part.
Providence is Michael Cimarusti's modern American seafood restaurant at 5955 Melrose Avenue in Hollywood, opened in 2005 with general-manager partner Donato Poto, and it reached three MICHELIN stars in the 2026 California selection. Cimarusti runs the kitchen with chef de cuisine Tristan Aitchison and pastry chef Mac Daniel Dimla, while Poto hosts the floor. Sustainability sets the terms here: the kitchen buys from regional coasts and international waters, and Cimarusti's own line is that they use only wild-caught, sustainable products, mostly from American waters, and look to highlight their finest qualities.
Dinner is a choice of two tasting menus, the classic at $375 and a longer chef's tasting at $495, both before tax and gratuity. Openers include the Uni Egg, sea urchin under champagne beurre blanc with brioche croutons, oysters from a daily selection with tarragon mignonette, and salt-roasted Santa Barbara spot prawns with rosemary, olive oil and lemon. On the tasting menu king crab arrives with uni, swarnadwipa and gaufrette, A5 wagyu with sweet potato and sesame is offered as a main-course alternative, and pain perdu with strawberry and hazelnut closes. Service is Tuesday through Saturday with the last seating at 9:15 pm. Reservations open two months ahead, a credit card is taken at booking, and cancellations are accepted up to seven days out.
Somni is chef Aitor Zabala's restaurant at 9045 Nemo Street in West Hollywood, and it holds three MICHELIN stars in the 2026 California selection. The name means dream in Catalan, and the restaurant casts itself as the story of a Spaniard in America, spotlighting Zabala's Basque and Catalan roots. It began in 2018 in Beverly Hills as a single table for ten. The current room is described by the restaurant as a tiny territory at the edge of West Hollywood: warm lights, wood and stone worked with ancient craftsmanship, a fountain that nods to the sculptor Eduardo Chillida, panot tiles that speak of Gaudi and Barcelona, and a colorful bull's head carried over from the original Beverly Hills dining room.
Dinner is one seating a night at 7:30 pm, Wednesday through Sunday: more than twenty courses at a 14-seat communal chef's counter, $495 a guest, over two to two and a half hours, opening with a few bites on the patio when the weather allows. Cooks serve and servers cook, so each course arrives from the hands that made it. Party size is the thing to know before you search. The counter takes parties of two and four only, reservations are released a month ahead, and the private dining room beside the wine cellar seats up to six from 5:30 pm on the same menu. On dress, the restaurant recommends business casual and asks guests to refrain from jeans, athletic wear, t-shirts, shorts and flip flops.
Two Michelin Stars
The Guide lists four two-star restaurants in the Los Angeles area and we book three of them. All three are tasting-menu rooms, and all three are small enough that the seating time is effectively part of the reservation.
Melisse is Josiah Citrin's fine-dining room at 1104 Wilshire Boulevard in Santa Monica, run with chef and partner Ken Takayama, and it holds two MICHELIN stars in the 2026 California selection, where the cuisine is recorded as modern French. Citrin opened it on Bastille Day, July 14, 1999, and Takayama has been there since 2001. The restaurant calls itself a restaurant in a restaurant: fourteen seats and five tables, with its own kitchen and its own team, inside the building on the southeast corner of Wilshire and 11th Street.
The kitchen buys from California farmers between San Diego and Napa Valley and builds what it calls an 18-serving symphony, marrying global flavors with classic and contemporary technique. The chef's tasting menu is $399, published as a sample and changed as the season moves, so courses such as a Croque Madame of truffle Gruyere fondue, San Daniele jamon and yolk jam, or uni cromesquis of Santa Barbara and Hokkaido sea urchin, give the style rather than a fixed lineup. Seatings are fixed rather than a rolling window: one on Wednesday at 6:30 pm, two Thursday through Saturday at 5:30 pm and 8:30 pm. The room takes parties of two to six, reservations are released a month at a time in the first week of the preceding month, and the entrance is the down-step door on Wilshire with a doorbell to ring at the seating time.
Kato is the tasting-menu restaurant in the Row DTLA complex at 777 S. Alameda Street downtown, holding two MICHELIN stars in the 2026 California selection, which records the cuisine as Asian and contemporary. The kitchen sends out a single menu, described by the restaurant as focused on seasonality and innovation. There are two ways to eat it: the dining room takes the full tasting menu at $325 a person, and the bar serves an abbreviated version at $185, with bar seats also bookable for snacks and drinks instead of the whole progression. Bar guests must be 21 or older. Wine comes in three flights, the traditional at $145, a vintage curation at $185, and an alcohol-free progression at $120. Dinner runs Wednesday through Sunday with arrivals from 5:00 pm to 8:30 pm and a fifteen-minute grace period, an 18 percent fair wage and operational fee is added to the bill, and the restaurant states that gratuity is neither necessary nor expected.
Vespertine is chef Jordan Kahn's restaurant at 3599 Hayden Avenue in Culver City, with two MICHELIN stars in the 2026 California selection, where the cooking is recorded as contemporary. Its own standing description is a gastronomical experience seeking to disrupt the course of the modern restaurant, and that is the register it works in. It began as Kahn's vision and took shape with the architect Eric Owen Moss and a group of renowned artists assembled to re-imagine the experience of dining, so food, art, architecture, music and sculpture are woven through the whole of it rather than added to a conventional room afterwards. The restaurant presents the evening as a single immersive, multi-sensory event, which is the frame it asks guests to arrive with. Dinner is Tuesday through Saturday, with arrivals from 6:00 pm and the last at 8:30 pm.
One Michelin Star
Nineteen restaurants in the Los Angeles area hold one star and we book thirteen of them. This is where the city's range shows: Edomae sushi counters, a Mexican seafood stall in a food hall, a Hollywood steakhouse, kaiseki in Palms, a four-course room below street level in Pico-Robertson, and a Valley dining room over the hill in Encino. Read the booking line on each one before you fix a date.
Citrin is Josiah Citrin's modern Californian restaurant at Wilshire Boulevard and 11th Street in Santa Monica, with one MICHELIN star in the 2026 California selection. Citrin and Melisse are two separate restaurants sharing one gray building on the southeast corner, each with its own entrance; Citrin's is the red door off 11th Street, under the awning. Inside is a large bar serving the full menu to walk-ins, with further seating out in a garden. The kitchen runs an a la carte menu alongside a prix fixe: the Truffle Egg with truffle sauce, shaved white truffle and toasted brioche at $150, Egg Caviar setting Kaluga caviar on a soft poached egg with cauliflower mousseline at $55, Santa Barbara spot prawns with sweet garleek and tomato butter at $56, and the Salade Melisse of shaved vegetables, parmesan and truffle vinaigrette at $29. Dinner is Tuesday through Saturday, from 6 pm Tuesday to Thursday and 5:30 pm Friday and Saturday, and the bar window opens at 5:30 pm every night the restaurant is open.
Corridor 109 is Brian Baik's chef's table in Melrose Hill, where eleven courses at $360 a person lean on seafood sourced predominantly from Japan, and the Guide files the cooking as Asian contemporary. Baik builds the progression to balance bold flavors against subtle ones and works to bring out the essence of each ingredient rather than cover it. The entrance is at 641 North Western Avenue, Suite A, on the southwest corner of Melrose and Western; older listings pointing to a Downtown address are out of date. Because of the size of the room and the team, a booking covers at most four guests, one reservation per guest per month, and it is not transferable. The week is short: Thursday and Friday run one seating at 7 pm, Saturday two, at 5 pm and 8:30 pm. Dates are released on the first Friday of each month at 10:00 AM. The sister bar, Bar 109, shares the address and runs Tuesday to Saturday from 6 pm.
Holbox is Gilberto Cetina's Mexican seafood counter inside Mercado La Paloma, a food hall in Historic South Central that houses eight restaurants, and it holds one star in the 2026 California selection as it did in 2025 and 2024. The name comes from the Mayan-named island of Holbox, pronounced hole-bosh, off Mexico's northern Yucatan Peninsula. The room is the stall: Holbox occupies C9, and service is order-at-the-counter rather than a dining room with waiters. Cetina grew up in the same building, learning to cook with no formal training at the family restaurant Chichen Itza, a neighboring stall, alongside his father for 15 years. The menu changes daily with product and fishing conditions: a tostada de kanpachi, Baja ceviche under 20 grams of Santa Barbara uni, at $26; erizo, live sea urchin with Baja bay scallops, at $28; ceviche mixto of wild Mexican shrimp, Yucatan octopus and halibut at $24. The Guide records the price band as a moderate spend, and on Wednesdays and Thursdays the kitchen adds an eight-course tasting menu at $130 a guest plus tax and an 18 percent service charge, served at the counter at 6 pm and 8 pm with every guest served each course at once. Those seats are released on the first of each month at 11:00 AM.
Kali is a steakhouse on Melrose Avenue in Hollywood from chef Kevin Meehan and Drew Langley, with one MICHELIN star in the 2026 California selection, filed under Steakhouse and Californian. After a decade of MICHELIN-recognized cooking the restaurant relaunched with a reimagined menu, trading tasting courses and wine pairings for sourced steaks, sides and ice-cold martinis. The dining room is small and close, lit low, with oxblood-red booths and banquettes and subtle gunsmoke accents; the Guide describes a split room, a full-service bar in front and a red-curtained space behind it. First courses include the Classic Beef Tartar, hand chopped with yolk and toast, at $24. Steaks run from a 12 oz New York at $85 to a dry-aged Flannery bone-in ribeye, 32 oz at $230, and the Potato A' La Loaded at $12 is the side the Guide singles out. Martinis are a 5 oz pour at $24, built to order. Dinner is Monday and Wednesday through Friday from 6:00 PM, Saturday and Sunday from 5:00 PM, closed Tuesday, and parties of eight or more are seated as group dining in the main room, which holds up to 14 at a single table.
Lielle is a subterranean restaurant on West Pico Boulevard in Pico-Robertson led by chef partner Marcus Jernmark, with Andrea Jernmark as head of brand and artistry, and it was awarded one MICHELIN star as a new entry in the 2026 California selection, filed under Californian and European Contemporary. The format is a single four-course set menu at $150 a person, shaped by close relationships with local farmers, ranchers, artisans and winemakers and rewritten as ingredients change, with service that favors intentional hospitality over formality and a wine list given over to California on the argument that the bottles come from the same soil and climate as the food. A recent run opened with Japanese snapper prepared ikejime, with fermented plum, eggplant and marigold vinegar, then a matsutake custard with Manila clams, N25 kaluga hybrid caviar and sorrel, before dry-aged dairy cow with chewy beet, chestnut koji cream and yuzu pepper, and closed on tres leches with salted milk ice cream. Reservations run Wednesday through Sunday between 5:30 PM and 9:00 PM, and tables are released at 10:00 am daily on a rolling basis sixty days ahead, so the window opens two months out rather than in one monthly drop.
Meteora is Jordan Kahn's live-fire restaurant on Melrose Avenue in Hollywood, holding one MICHELIN star in the 2026 California selection. Kahn, whom the restaurant credits with the two-star Vespertine and with Destroyer in Culver City, cooks what it calls New California cuisine: primal live-fire technique applied to California ingredients from sustainably minded farmers, foragers, fishermen and ranchers. The space was built with Roth Architecture and OV&CO as a biophilic design the restaurant calls living architecture, and the Guide calls the result whimsical and slightly otherworldly, with tangled greenery, low lighting and a trance-like soundtrack. Sue Buxton day boat scallops come off the fire with caramelized honey, heirloom banana, turnip and roasted kelp on the weekend tasting menu, while Job's Tears, with cachucha peppers, smoked almond and charred onion, runs on both weekday menus, and both tasting menus close on wild Amazonian cacao with Andean grains, young coconut and cucumber. Service is Wednesday, Thursday and Sunday from 5:30 PM to 9:30 PM and Friday and Saturday to 10:00 PM, and the weekday four-course and six-course menus require full party participation, so the whole table eats the same sequence.
Miura is an Edomae sushi-kappo counter on the second floor of the Two Rodeo Drive galleria in Beverly Hills, awarded one MICHELIN star as a new entry in the 2026 California selection. Owner Yamato Miura holds the Rodeo Drive corner that was home to Urasawa for nearly twenty years; he first met Hiroyuki Urasawa in 2003, at eighteen, at an apprenticeship interview, and when Urasawa closed in 2020 and returned to Japan he entrusted the space to him personally. Sushi-kappo means the whole meal is prepared and served at the counter in full view, and it is kept small, seven seats at the first seating and eight at the second. Executive chef Derek Wilcox served a seven-year apprenticeship at the three-star Kikunoi in Kyoto, studied Edomae sushi at Ginza Sushi Aoki and opened Shoji in Tribeca. The Miura Omakase runs 18 courses at $320 a person before tax, service and beverages, on wild seafood selected primarily from Japan, and as an Edomae house it works regularly with silver fish, aji, saba, iwashi and kohada. Two fixed seatings, 5:30 PM and 8:00 PM, Wednesday through Saturday, booked through Tock with a refundable $160 deposit a guest and a 48-hour cancellation window. Access is by the elevator opposite the 208 Rodeo reception.
n/naka is the kaiseki restaurant of chefs Niki Nakayama and Carole Iida-Nakayama at 3455 Overland Avenue in Palms, and it holds one MICHELIN star in the 2026 California selection. The kitchen describes its work as a California exploration of the art of kaiseki, rooted in harmony, seasonality, artistry and quiet appreciation, with reverence for the chefs' Japanese heritage and their California upbringing. The house motto is ichigo/ichie: treasure the nature of a moment. The menu is a thirteen-course modern interpretation of kaiseki, seafood-focused, drawing seasonal ingredients from California and from Japan's land and sea, at $395 a person before tax and gratuity, with a curated wine and sake pairing at $195 and a premium pairing at $395. Dinner is Wednesday through Saturday, and online seatings are sold for parties of two to four across four fixed times, 5:15, 5:30, 8:45 and 9:00 pm. Reservations are released every Sunday at 10:00 am on Tock for the corresponding week one month ahead, and the deposit is final and non-refundable.
Nozawa Bar is a ten-seat sushi counter at the back of the SUGARFISH dining room at 212 North Canon Drive in Beverly Hills, carrying one MICHELIN star in the 2026 California selection. Kazunori Nozawa, Tom Nozawa, Lele Massimini and Jerry Greenberg opened it in 2013 out of Nozawa's idea for a private Westside Sushi Club, and some still call it Secret Sushi. Chef Osamu Fujita ran the counter for twelve years and handed over in June 2025 to Jay Sada, born and raised in Fukuoka, a friend of Nozawa for nearly twenty-five years who ran Sushi Laguna in Laguna Beach for over two decades. Every course is served to all ten guests at once, so the counter sets the tempo of the meal. The omakase is tradition-based and primarily nigiri, with sashimi and hand rolls through it, leaning toward the more adventurous items dedicated sushi eaters look for, from mozuku and Santa Barbara abalone through ankimo and Southern California bluefin kamatoro to a Maine lobster hand roll. Dinner is $225 a person, Monday through Saturday at two fixed seatings, 6:00 PM and 8:30 PM, prepaid online up to sixty days ahead, with an 18 percent non-gratuity service fee and no tipping.
Orsa & Winston is chef Josef Centeno's tasting-menu restaurant at 122 West 4th Street downtown, with one MICHELIN star in the 2026 California selection, which records the cuisine as contemporary and Asian; the Los Angeles Times named it restaurant of the year in 2020, and the name belongs to two little dogs. Dinner is a five-course omakase at $150 a person, with an optional beverage pairing at $85 drawn from beer, wine and sake. Centeno builds the menu on Italian and Japanese flavors, connected, in the restaurant's own words, by Centeno's own creativity, and the kitchen works predominantly with seafood and vegetables, so the five courses are pescatarian throughout. The menu changes daily. The restaurant seats by reservation only, Tuesday through Saturday, across two seatings an evening with the last at 8:00 pm. Reservations for parties of up to four open three months in advance, a credit card is taken at booking, and the full menu price is charged for a cancellation inside 24 hours.
Osteria Mozza is Nancy Silverton's Italian restaurant at 6602 Melrose Avenue in Hollywood, and it holds one MICHELIN star in the 2026 California selection. The centerpiece is the Mozzarella Bar, a counter in white Carrara marble where Silverton can often be found composing dishes around freshly imported mozzarella, ricotta and cream-filled burrata. A separate Amaro Bar serves the a la carte menu, and alongside them are the Primo Ministro Room, a private wine room lined with bottles from the cellar, and an indoor patio. From the Mozzarella Bar, Nancy's Favorite Trio brings mozzarella di bufala, Cantabrian anchovies and semi-dried tomato with cruschi peppers and fett'unta at $44; the pasta list runs to tagliolini Da Francescana with Beurre de Baratte and 36-month white cow Parmigiano at $42, the grill to an 8 oz beef tagliata at $58, and dessert to the rosemary olive oil cakes with Monini olive oil gelato at $22. The wine list is all-Italian, weighted to Piedmont, Friuli and Tuscany. Dinner is served seven nights, from 5:30 pm Monday through Thursday and 5:00 pm Friday through Sunday, and reservations are taken for parties of up to seven, with eight offered a family-style menu. The Pasta Tasting, $80 a person with an optional $65 wine pairing, is served at the Amaro Bar Monday through Thursday and booked as its own reservation.
Pasta|Bar holds one MICHELIN star in the 2026 California selection and sits at 16101 Ventura Boulevard, Suite 250, in Encino, a San Fernando Valley neighborhood inside Los Angeles city limits and a drive over the hill from the Westside and Downtown. The Guide styles the name with a vertical bar and files the restaurant under Encino rather than Los Angeles, so it is easy to miss on a city list. The restaurant is open Wednesday through Sunday, 5 pm to 10 pm, and reservations are released on the first of each month covering the following month's dates, so the first is the day that matters for anyone planning a Valley dinner.
Seline is Dave Beran's seasonal tasting-menu restaurant on Main Street in Santa Monica, with one MICHELIN star in the 2026 California selection. It opened in December 2024, named for Beran's daughter Harvest Moon; Seline means heaven or moon in Latin. Beran cooked at Alinea and NEXT in Chicago, won a James Beard Award for Best Chef: Great Lakes, and took the 2026 James Beard award for Best Chef: California. The room is built to keep cooks and guests in one conversation, with the barriers between kitchen and dining room removed and service and custom plateware made to prompt talk across the table. One seasonal menu runs in two lengths: the Tasting Menu, 14 to 17 courses at $325 a guest over about two and a half hours, and the Extended Version, 24 to 27 courses at $465 a guest over about three and a half hours, with a wine pairing at $225, a non-alcoholic pairing at $165 and a hybrid at $195. Service is Tuesday through Saturday evenings. Reservations open three months ahead and carry a deposit of $200 a guest on the Tasting Menu or $350 on the Extended Version, applied to the final bill, with changes needing seven days' notice.
Selected by the MICHELIN Guide
Fourteen of the rooms we book sit in the Guide without a star or a Bib Gourmand attached. Selected is a recommendation from the inspectors rather than a lower grade of cooking, and in Los Angeles it is where the city's steakhouses, wood-fire kitchens and big-table Italian rooms live. How far ahead they book varies more than the tier suggests: Funke opens seven days ahead and Antico Nuovo thirty, Matu a month, while the Guide itself calls Majordomo's online reservations hard to get. Gwen and Matu take walk-ins in the dining room, and the rooftop Bar Funke welcomes them too.
Antico Nuovo is Chad Colby's Italian restaurant at 4653 Beverly Boulevard in Larchmont, listed in the Guide's 2026 California selection. It is his first solo restaurant; he cooked before this as head chef at Chi Spacca. Its own account is of a kitchen drawing on the Italian countryside, preserving ancient techniques and traditions in food and wine, and the Guide's inspector describes a hive of activity with the coolness of an underground speakeasy, backlit booths lining the room and a hand-cranked rotisserie grill as the centerpiece of the kitchen. Cannelloni della Sora Maria comes with tomato, bufala and spinach, Plin dell'Alta Langa dressed in sugo di arrosto, and the house focaccia can be taken with whipped ricotta and pistachio pesto. Dinner is nightly, 5:30 pm to 10 pm; reservations for one to six open 30 days ahead, parties of seven to twelve dine family-style at one of the farmhouse tables, and the restaurant takes a buyout for up to 54.
Chi Spacca is Nancy Silverton's other Melrose Avenue restaurant, on the corner of Melrose and Highland in Hancock Park, and it carries a Guide listing in the 2026 California selection rather than the star Osteria Mozza holds. The name is Italian for she, or he, who cleaves, and the kitchen calls its own work an ode to meat, beautiful meat. It opened as a stand-alone restaurant on February 3, 2013 in a room that had been a pizza classroom, where the weekly salumi nights that became the restaurant were held, and Alisa Vannah is executive chef. The dry-cure program came first: the team built what it describes as the first dry-cure program in Los Angeles, and the affettati misti for two to four guests is cut from it, with coppa, guanciale, trotter fritti, pancetta and pork tenderloin. Focaccia di Recco arrives with stracchino and olive oil, pollo alla diavola su crostone is spicy roasted chicken on toast, and the costata alla Fiorentina is a 36 oz dry-aged bone-in New York. For a private dinner the room seats up to 20 at one long table, or up to 36 across the floor.
Damian is Enrique Olvera's Arts District restaurant at 2132 E 7th Place, serving contemporary cooking rooted in Mexican culture, with Chuy Cervantes as jefe de cocina; Olvera's other restaurants are Pujol in Mexico City and Cosme in New York. It opened in October 2020 and is listed in the Guide's 2026 California selection. The restaurant occupies a repurposed warehouse, and the Guide's review describes polished concrete, exposed brick and pendant lighting offset by plush leather chairs and plants, while the venue's own description centers on a greenery-filled patio used for outdoor entertaining. The menu is seafood-focused, inspired by the regional preparations of the Mexican Pacific coast and by seasonal Californian produce: Pescado a la Talla is dry-aged branzino with chayote at $72, duck carnitas arrive cola-confit with shishitos and jardin at $108, and a carrot aguachile brings blue shrimp, scallop and sal de gusano at $32. The private dining room takes up to 11 guests and the patio takes larger groups.
Gwen is Curtis Stone's steakhouse and butcher shop at 6600 Sunset Boulevard in Hollywood, listed in the Guide's 2026 California selection. Stone opened it in 2016 with his brother Luke, their second restaurant after Maude, and it still works both ways, a butcher shop by day and a dining room by night. HOME STUDIOS designed the room as a nod to the building's historic past: guests walk through the butcher shop to reach the dining room, where the fire of the asador is the first thing in view, with glass-enclosed dry-age rooms and curing charcuterie around the tables and leather banquettes, copper and pink marble to finish. The menu is a la carte, anchored by a butcher's list of steaks, with bone marrow custard in veal truffle jus, octopus al pastor with pickled pineapple and cilantro blossom, a 16 oz grass-fed Niman Ranch boneless ribeye, and duck fat potatoes with chicken salt and malt vinegar. Dinner is Tuesday through Sunday, tables for six or fewer are booked online, a chef's counter runs alongside the dining room, and the Wine Room on the mezzanine seats 30.
Majordomo is David Chang's Momofuku restaurant at 1725 Naud Street on the industrial edge of Chinatown. It opened in January 2018 as Chang's first Los Angeles restaurant and is listed in the Guide's 2026 California selection, which credits the open kitchen with the room's energy and describes online reservations here as hard to get. The former warehouse holds a chef's counter, a bar, a private dining room and a heated patio. The menu is organized into raw, bing, salads and snacks, noodles and rice, meat and fish, large format and sides, with the biggest plates built for the table: bing, the house bread, comes four ways, from ricotta with jam and chili crunch at $14 to smoked fish with creme fraiche at $16, while the smoked bo ssam is pork shoulder with sesame leaf and condiments at $135 and feeds four to six, as does the whole plate short rib at $235. Saturday and Sunday add a late-morning service. The heated patio seats up to 24 on a set menu built around the bo ssam or the short rib, which needs 24 hours of notice.
Matu is a steakhouse at 239 South Beverly Drive in Beverly Hills, listed in the Guide's 2026 California selection, and it is built around one supply chain: founder Jerry Greenberg became the first outside owner of the New Zealand producer First Light Farms, then opened a restaurant serving 100 percent grass-fed Wagyu from it. The Guide's inspector describes wood panels, exposed brick and gleaming brass, an open kitchen, and a mood closer to romantic than clubby. Steaks are butchered every morning, so the list changes by the day, and they are cooked over wood fire to a doneness the restaurant trademarks as Warm Red, red in color and warm throughout; the rustic ribeye, 22 to 25 ounces, is the cut the kitchen will not take past it. Away from the fire, the fazzoletti uses pasta from UOVO with a braised ragu and the twice-baked potato arrives with Kaluga caviar. Lunch runs daily from 11:30 am and dinner from 5:00 to 5:30 pm depending on the day, through to 10 pm; reservations open one month ahead, groups of up to 36 are seated semi-privately within the dining room, and an 18 percent fee replaces gratuity.
Redbird is chef Neal Fraser's restaurant at 114 E 2nd Street in the Historic Core downtown, set in the former rectory of the 1876 St. Vibiana's cathedral. Fraser opened it in 2015 with Amy Knoll Fraser, who operate the surrounding Vibiana property, and it was selected in the 2026 MICHELIN Guide. The main dining room is open-air beneath a retractable roof with views of the bell tower, warmed by a wood-burning fireplace on cooler evenings, and the Guide's review describes an airy space with a high open ceiling and two circular bars. The adjoining lounge is a cocktail and dining space with its own small-plates menu, run by James Beard Award finalist Tobin Shea. The menu moves from small bites to plates built for the table: Everything Parker Rolls with fennel pollen and date butter at $14, kombu-cured hamachi with orange ponzu, serrano and shiso at $26, a whole crispy branzino in Thai broth with lemongrass and black lime at $52, and a 32 oz Creekstone Farms porterhouse for two at $162. Saturday and Sunday add a late-morning service, and the property's Main Hall, five private dining rooms and hidden garden host events for up to 800 guests.
San Laurel is the Spanish restaurant chef Jose Andres opened at Conrad Los Angeles in 2022, the flagship of his collection inside that hotel, and it carries a Guide listing in the 2026 selection. The dining room is on the tenth floor at 100 South Grand Avenue, inside the Frank Gehry-designed The Grand LA complex on Bunker Hill, looking across at Walt Disney Concert Hall, with earth tones, planting and an open facade, a bar inside and a terrace off it. The kitchen builds a bridge between the Iberian Peninsula and Southern California, cooking bold Spanish flavors with produce from Los Angeles farmers' markets: wild mushrooms in laurel cream with a fried farm egg, thyme and toasted pan de cristal; hand-cut Jamon Iberico de Bellota Cinco Jotas with pa amb tomaquet; a vermicelli mac n' cheese built on fideua pasta with Idiazabal cheese and an egg yolk sauce; and Meat and Potatoes, a bone-in Blackhawk Farms ribeye with potato puree and jus. The bar program belongs to Miguel Lancha and includes a long list of original zero-ABV cocktails. Service runs daily, opening at 7 AM and again at 5 PM for a dinner that goes to 11 PM.
Bestia is listed in the MICHELIN Guide and has held the same warehouse since 2012, when Ori Menashe and Genevieve Gergis took over a vacant building down a dimly lit alley on East 7th Place at the edge of downtown. The room keeps its industrial bones, exposed brick, steel beams and well-worked concrete around an open kitchen built for wood fire, with a leafy courtyard framed by fig trees out back where the volume drops. Menashe's menu is his own take on Italian classics: salumi with house pickles and mustard, roasted bone marrow with spinach gnocchetti and aged balsamic, squid ink spaghetti with lobster, serrano and Meyer lemon, and cavatelli alla Norcina with ricotta dumplings, pork sausage and shaved truffles. Gergis, a self-taught pastry chef who also shaped the look of the restaurant, runs dessert, where a bittersweet chocolate budino tart with salted caramel sits beside ricotta fritters. Dinner is nightly from 5 to 11 pm.
Gjelina is a MICHELIN Guide restaurant on Abbot Kinney Boulevard in Venice, open since 2008. Founder Fran Camaj named it after his mother, and the kitchen has held to the same idea since: locally sourced, produce-forward food, with menus guided by long-standing relationships with Southern California farmers, ranchers, fishermen and co-ops. Vegetables get as much space as anything else, from grilled baby artichokes with bagna cauda to Japanese sweet potato with jalapeno yogurt. On the pizza list the lamb sausage pie with rapini, pecorino and asiago is the one to steer toward, with the pomodoro a reliable anchor if you want to taste the dough on its own; for pasta, the saffron spaghetti with bottarga, confit tomato and Calabrian chile is rich and oceanic, and the orecchiette with wagyu beef cheek bolognese is the heavier detour. The day starts early here, with breakfast from 9 am on weekdays and brunch on weekend mornings, and dinner runs nightly from 5 pm to 10:30 pm.
Republique is listed in the MICHELIN Guide and occupies a 1928 building that Charlie Chaplin built and architect Roy Seldon Price designed, first a block of shops and offices around a tiled courtyard and later home to La Brea Bakery and Campanile. After Campanile closed in 2012, Walter and Margarita Manzke stripped the space back to its original brick, tile and ironwork. Walter Manzke began his fine dining career in Los Angeles with Joachim Splichal at Patina and cooked with Ferran Adria and Alain Ducasse before returning to the city; his menu is French in technique and Californian in instinct, written daily around the season, with Weiser Farms produce, Dover sole a la meuniere, Burgundy escargot baked en croute and Liberty Farms duck. Margarita Manzke leads pastry and won the James Beard Award for Outstanding Pastry Chef or Baker in 2023, and her hand shows from the first course, when the baguette arrives with Rodolphe Le Meunier butter from Normandy. The front of the building is a casual bakery, cafe and bar, open daily from 8 am to 2 pm; the formal dining room at the back serves dinner Tuesday through Saturday.
Funke is listed in the MICHELIN Guide and fills a restored 1930s Art Deco building on Little Santa Monica Boulevard in Beverly Hills, across two interior levels and a rooftop. At its center is a 20-foot-tall pasta laboratorio enclosed in glass and polished chrome, where pasta makers work in full view of the room, and the ground-floor dining room rises 24 feet under 273 hand-blown Murano glass pendants. Architect Dan Brunn and designer Clint Nicholas drew on Italian Modernism, with curved wood-and-leather banquettes, Crema Del Monte and Verde Imperiale marble and Loro Piana linen on the walls. Upstairs, Bar Funke is built around a translucent Cristallo Rosa quartz bar that glows pink, with views across Beverly Hills to the mountains, and walk-ins are welcome there. The cooking is handmade pasta, exploring the less-traveled regions of Italy and the rare shapes and the women who have mastered them. Dinner is Monday through Saturday from 5 pm, and reservations open seven days ahead at 9 am Pacific for groups of eight or fewer.
CUT Beverly Hills is the original CUT, opened in June 2006 inside the Beverly Wilshire as Wolfgang Puck's first steak restaurant. Richard Meier, the architect behind the Getty, designed the room, and the walls carry pieces from John Baldessari's W/Studio 54 Series alongside Martin Schoeller's celebrity portraits, with Schoeller's portrait of Puck at the entrance. The beef list is built around provenance, and executive chef Drew Rosenberg names the farm or prefecture for every cut: a 14-day dry-aged rib eye from Flannery in California, wagyu from Snake River Farms in Idaho, True A5 Kobe from Hyogo Prefecture priced by the ounce. For the 20th anniversary, A Tasting of New York puts Japanese wagyu from Kumamoto, American wagyu and California USDA Prime side by side. The appetizers reward the same attention, from bone marrow flan with mushroom marmalade and red wine bordelaise to bluefin tuna toro tartare with shiso-ramp emulsion and jalapeno soy. Dinner is Tuesday through Saturday, from 5:30 pm midweek and 5 pm Friday and Saturday, and private dining runs from Petit CUT, seating up to 24, to a full buyout for 160.
Girl & the Goat opened in summer 2021 at 555 Mateo Street downtown, the West Coast counterpart to chef Stephanie Izard's Chicago flagship. Izard, the first woman to win Top Chef and a James Beard Award winner, built the menu around California produce and the long local growing season while keeping the global influence and bold flavors of the original. The plates are made for sharing: sticky glazed pork shank with Weiser melon salad, hoisin mayo and lettuce cups at $48, lamb curry with masa chips and radish at $42, grilled kalbi-style short ribs with perilla vinaigrette at $40, and pork belly noodles at $36, with goat empanadas and goat liver mousse with crumpets keeping the namesake on the menu. The room reaches outdoors: the King's Table sits beside the kitchen, a greenhouse on the terrace seats 28 for private dinners, and the patio seats 30 to 40. Dinner starts at 5 pm nightly, and weekend brunch runs Saturday and Sunday from 10 am to 2 pm.
How to plan a Los Angeles Michelin run
Seven starred rooms are not on this page, and that is the shape of the city. Los Angeles has 25 starred restaurants and we book 18. The remaining seven are not a list of near-misses. One of the four two-stars, Hayato, states on its own booking page that it will not honor a reservation made by a concierge service, so that table is a direct booking the guest makes for themselves. Several of the one-stars release seats through a request form or a monthly lottery rather than a booking engine, and others sit out in the wider area the Guide files under Los Angeles rather than in the city. A complete starred sweep of Los Angeles is not something that comes together in one sitting, and a trip planned around that fact goes better than one planned against it.
The release calendar is the real constraint. Five of these rooms open their books in a single drop: Pasta|Bar on the first of the month for the following month, Holbox's tasting menu on the first at 11:00 AM, Corridor 109 on the first Friday at 10:00 AM, n/naka every Sunday at 10:00 am for the corresponding week one month out, and Melisse in the first week of the preceding month. The rest run rolling windows of very different lengths: Seline and Orsa & Winston three months, Providence two months, Lielle and Nozawa Bar sixty days, Somni and Matu about a month, Antico Nuovo thirty days, and Funke seven days ahead at 9 am Pacific. Pick the room first, then work backwards to the day you have to be at a keyboard.
Fixed seatings, not open windows. Somni serves one seating a night at 7:30 pm. Miura runs 5:30 PM and 8:00 PM, Nozawa Bar 6:00 PM and 8:30 PM, Melisse 6:30 pm midweek and 5:30 pm and 8:30 pm later in the week, n/naka four set times from 5:15 to 9:00 pm, and Corridor 109 one seating on Thursday and Friday with two on Saturday. On these bookings the arrival time is the reservation, so build the evening around it rather than treating it as a start window.
Party size rules out more tables than people expect. Somni's counter takes parties of two and four only, with the cellar room for up to six. Corridor 109 caps a booking at four guests and one reservation per guest per month. n/naka sells two to four online. Melisse takes two to six. Orsa & Winston books up to four, and Osteria Mozza up to seven, with eight moving to a family-style menu. If a search comes back empty, change the party size before you change the date.
Deposits and prepaid seats are the venues' own terms. Seline takes $200 a guest on the Tasting Menu and $350 on the Extended Version, applied to the final bill. Miura takes a refundable $160 a guest through Tock with a 48-hour window. Nozawa Bar is prepaid at booking. n/naka's deposit is final and non-refundable, and Providence, Kato and Orsa & Winston each charge the full menu price for a late cancellation. Read the terms before you commit, and treat these as reservations you intend to keep.
Where to put the nights. The Melrose corridor in Hollywood is the densest stretch, with Providence, Osteria Mozza, Chi Spacca, Meteora and Kali inside a few blocks, and Gwen a short run north on Sunset. Downtown holds Kato, Orsa & Winston, Redbird, San Laurel, Majordomo, Girl & the Goat, and Bestia and Damian beside each other on East 7th Place in the Arts District. Beverly Hills holds Miura, Nozawa Bar, Matu, Funke and CUT. Santa Monica holds Melisse, Citrin and Seline, Venice adds Gjelina, and Vespertine in Culver City, n/naka in Palms and Pasta|Bar in Encino each want an evening of their own. Two Guide rooms in one night is comfortable inside a cluster and a bad idea across them.
Browse every Los Angeles restaurant to fill in the nights around these.
The MICHELIN Guide in our other cities
The Guide publishes a selection in 12 more of the cities we cover, and each of these pages says plainly which tier a room actually holds.
Bangkok - Chicago - Dubai - Las Vegas - London - Los Cabos - Mexico City - Miami - New York - Saigon - San Diego - Vancouver
Build a custom itinerary with our concierge team. Pair the venues mentioned above into a single concierge-confirmed evening. See the full Las Vegas events calendar for every upcoming DJ and pool party across the city.
Keep reading
- Michelin Star Restaurants San Diego (2026): The 18 We Recommend · San Diego is a three-star city. Addison was the first restaurant in Southern California to reach the Guide's highest honor, and we book eighteen of the Guide's 38 area listings.
- Michelin Star Restaurants Vancouver (2026): The 33 We Recommend · Vancouver has a two-star restaurant for the first time. We book 33 of the Guide's 72 Vancouver area entries, and among the starred rooms the set is complete: all 10 one stars plus the single two star, 11 of 11.
- The Best Brunch in Dubai (2026): Where to Book, and Which Day · Dubai brunch moved to Saturday. A guide to the beach, skyline, long-lunch and brunch-into-party formats, with the day and time each room actually serves.
- Chicago Nightclub Table Prices: What Bottle Service Actually Costs (2026) · A real Chicago table ladder, read off a venue's own listing: what the reserve fee covers, what the minimum spend means, and why placement sets the price rather than party size.
- The Best Nightclubs in Chicago (2026) · The twenty Chicago nightclubs we book, grouped by the four clusters that actually decide a night out - Division Street, River North, the West Loop and the rooms that sit on their own.
- The Best Nightclubs in Miami (2026) · The Miami nightclubs and dayclubs we book, split by Downtown, South Beach and Mid-Beach, plus the dinners that turn into the night.
Plan a night in another city
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