Thai Restaurants Earn 10 New MICHELIN Stars for 2026
Including the country’s second-ever Three MICHELIN Star restaurant

• Sühring, a contemporary German restaurant, has been awarded Three MICHELIN Stars, becoming Thailand’s second restaurant at this level after Sorn. In addition, there are two new Two MICHELIN Star restaurants (both promoted from One Star) and seven new One MICHELIN Star restaurants (three new entries and four promotions).

• This is the first year in Thailand that the MICHELIN Guide Mentor Chef Award has been presented, recognizing a chef who has made a significant contribution to the culinary industry through a strong commitment to passing on knowledge and skills to the next generation.

• Gaa, a contemporary Thai restaurant, has been awarded a MICHELIN Green Star, bringing the total number of Green Star restaurants in Thailand to five.

At the launch event of The MICHELIN Guide Thailand 2026, MICHELIN announced the list of restaurants receiving MICHELIN Stars and other special awards. The latest edition features a total of 468 selected establishments, including:

• 2 Three MICHELIN Star restaurants (with 1 promoted from Two Stars),

• 8 Two MICHELIN Star restaurants (with 2 promoted from One Star),

• 33 One MICHELIN Star restaurants (3 new entries and 4 promoted from MICHELIN Selected),

• 137 Bib Gourmand restaurants (13 new entries), and

• 288 MICHELIN Selected restaurants (50 new entries).

Gwendal Poullennec, International Director of the MICHELIN Guides, said:

“Thailand remains a remarkable destination for those seeking diverse and uniquely characterful dining experiences. The latest edition of The MICHELIN Guide reflects exciting developments and innovations across many fronts. It covers a broader range of cuisines, highlighting the diversity and constant evolution of Thailand’s culinary landscape, which is driven by exceptional dynamism and creativity. The increase in the number of MICHELIN-starred restaurants further enhances Thailand’s appeal as a leading gastronomic destination on the world stage.”

Overview of Trends in Thailand’s Culinary Scene

Mr. Poullennec noted that MICHELIN Guide inspectors have observed a growing presence of international chefs across many regions of Thailand. These chefs bring fresh creativity and a global perspective while incorporating local ingredients and traditions into their menus. At the same time, Thai chefs continue to play a vital role in elevating local cuisine by accentuating distinctive regional flavors and showcasing them with greater clarity and refinement.

Collaboration between chefs and small-scale producers has also expanded. Many restaurants are not only sourcing seasonal ingredients, but are actively supporting local products from farmers, fishers, and community producers. Food and beverage pairings remain an important part of the dining experience, with non-alcoholic pairings featuring herbs and flowers becoming increasingly popular alongside fine wines.

Inspectors have also noted a rise in casual, chef-driven restaurants that reflect the personality of the chef, plant-forward menus, and modern Thai cuisine that remains respectful of traditional roots. Responsible cooking and thoughtful ingredient sourcing have become key daily practices in the kitchen, while “creative” or “borderless” cuisine—which blends techniques and ingredients from multiple culinary cultures—is emerging as a powerful new trend.

Sühring: Thailand’s Second Three MICHELIN Star Restaurant After Sorn

Alongside Sorn, Thailand’s first Three MICHELIN Star restaurant, this year sees another restaurant joining the top tier: Sühring, founded by twin chefs Thomas and Mathias Sühring. The restaurant presents contemporary German cuisine through tasting menus inspired by family recipes, childhood memories, and travels. Seasonal ingredients are handled with mastery, using traditional German techniques such as fermenting, pickling, and smoking. Each dish is crafted with precision and plated beautifully, delivering a dining experience that is both delicious and deeply memorable.

Sühring has appeared in The MICHELIN Guide Thailand since the inaugural 2018 edition, when it first earned One MICHELIN Star. Just one year later, it was promoted to Two Stars, and has consistently retained that status for seven consecutive years. Its elevation to Three MICHELIN Stars in the 2026 edition is a testament to the restaurant’s excellence, consistency, and unwavering commitment to the highest culinary standards.

Anne-Sophie Pic at Le Normandie and INDDEE Promoted to Two MICHELIN Stars

In The MICHELIN Guide Thailand 2026, the number of Two MICHELIN Star restaurants has increased by two, both promoted from One Star:

• Anne-Sophie Pic at Le Normandie
  A contemporary French restaurant where Chef Anne-Sophie Pic and Japanese Chef Tamaki Kobayashi showcase some of Chef Pic’s most celebrated signature dishes, including her iconic lobster, along with the carefully crafted Voyage tasting menu.

• INDDEE
  A modern Indian restaurant that takes diners on a journey through the flavors of India’s many regions via a tasting menu of around ten courses. Each dish is distinctive in presentation and taste, with its own narrative—for example, Carabinero prawn cooked à la minute as a tribute to Goa; pickled vegetables evoking the harsh winters of the Himalayas; and Hokkaido scallop paratha, reflecting the chef’s professional experience in Japanese restaurants.

Seven New One MICHELIN Star Restaurants

This year, seven restaurants join or move up to the One MICHELIN Star category. Of these, three are new to the Guide, while four are promoted from MICHELIN Selected.

New One MICHELIN Star restaurants appearing in The MICHELIN Guide Thailand for the first time:

• Bo.lan
  A Thai restaurant presenting dishes that combine traditional recipes with a strong commitment to environmental responsibility. Rare, carefully sourced ingredients from small-scale farmers are transformed into deeply rooted Thai cuisine, expressed through precise cooking techniques and understated presentation that allows the complex, layered flavors to shine.

• CANNUBI by Umberto Bombana
  An Italian restaurant offering lunch and dinner tasting menus that explore a full spectrum of flavors. Each dish harmoniously blends classic Italian roots with modern techniques, resulting in refined and well-balanced creations.

• Etch
  A restaurant where the chef expresses a “borderless” philosophy through two tasting menus, the 11-course “360°” and the 8-course “180°”. The experience seamlessly marries European techniques with local Thai ingredients. Every dish is crafted with meticulous attention to detail and deep respect for local flavors, emphasizing seasonal, locally sourced produce.

Newly promoted One MICHELIN Star restaurants (from MICHELIN Selected):

• Gaggan
  A restaurant serving more than 20 highly creative courses, each accompanied by dynamic light, sound, and music in a five-act progression. Bold flavors, immersive storytelling, and electrifying energy together capture the distinctive personality of its celebrated chef.

• Juksunchae
  A contemporary Korean restaurant offering an omakase-style experience that reinterprets traditional Korean flavors in a modern light. Every dish is meticulously crafted, balanced, and visually striking—such as octopus-tentacle soup, truffle dumplings, and crab bibimbap.

• Nusara
  A Thai restaurant led by Chef Ton Thitid Tassanakajohn, the chef behind Le Du, which has held One MICHELIN Star since 2019. Nusara delivers a special dining experience that combines refined Thai cuisine with spectacular rooftop views of Wat Pho. The interior features olive-green tones accented with gold, creating a sophisticated atmosphere. Highlights include stir-fried Wagyu with red holy basil sauce, rich and well-rounded, and the Four-Region Chili Dip.

• Sushi Saito
  A sushi restaurant dedicated to Edo-style sushi, where every detail is carefully considered. Traditional techniques from the Edo period are honored, using ultra-fresh seafood flown in from Japan several times a week and Akita rice cooked with precise temperature and moisture control. The sushi is served in small batches to ensure optimal quality in every bite.

Four Special Awards

The MICHELIN Guide Thailand also presents four special awards to outstanding professionals working in listed restaurants, recognizing their remarkable skills and their contribution to elevating the overall dining experience—as well as strengthening the appeal of the hospitality industry as a place to work and grow.

MICHELIN Guide Young Chef Award

The MICHELIN Guide Young Chef Award, supported by Swiss watch brand Blancpain, honors an emerging chef who has demonstrated exceptional potential over the past 12 months through unique culinary expression and skill.

For 2026, the award goes to Chef “Mond” Suwijak Kanghae, chef-owner of Royd, a MICHELIN Selected restaurant.

Born in Phuket into a family in the food business, Chef Mond developed a deep passion for Southern Thai cuisine from an early age. He further honed his skills in French restaurants, gaining invaluable fine-dining experience. Returning to his home province, he opened Royd to showcase the distinctive flavors of the Andaman and Southern Thailand. In addition to supporting the local community, he blends traditional recipes with modern techniques, sharing Southern Thai food culture with the world.

MICHELIN Guide Opening of the Year Award

The MICHELIN Guide Opening of the Year Award, supported by UOB Bank, recognizes a restaurateur and team that have successfully launched a new restaurant within the past 12 months, with a distinct culinary vision that has captured industry attention.

The 2026 recipient is Wilfrid Hocquet, chef-owner of Marco.

Opened in June 2025 and now listed as a MICHELIN Selected restaurant, Marco is a French restaurant that celebrates classic French cuisine with meticulous execution. The lively atmosphere and efficient, professional service further enhance the experience. Despite being a relatively new opening, Marco feels like a beloved neighborhood institution—effortlessly stylish, carefully considered in every detail, and full of promise.

MICHELIN Guide Service Award

The MICHELIN Guide Service Award, supported by the Tourism Authority of Thailand, is presented to an outstanding front-of-house professional who is dedicated to providing exceptional service.

For 2026, the award goes to Arsen Brahaj, restaurant manager at Aulis, a One MICHELIN Star restaurant in Phang Nga.

Originally from Albania, Mr. Brahaj speaks four languages and previously worked as a supervisor at a MICHELIN-starred restaurant by Chef Simon Rogan in Malta. At Aulis, he oversees the service team and is responsible for beverage pairing, often using local ingredients. His role is crucial in ensuring smooth, seamless service. He welcomes guests with natural charm, explains the menu with care, supports the kitchen team, and delivers a dining experience that is warm, polished, and unforgettable.

MICHELIN Guide Mentor Chef Award

The MICHELIN Guide Mentor Chef Award, supported by WP Energy, honors a chef who has played a pivotal role in the culinary world by dedicating himself or herself to mentoring the next generation.

The first-ever recipient of this prestigious award in Thailand is David Thompson, chef-owner of Aksorn (One MICHELIN Star) and Chop Chop Cook Shop (MICHELIN Selected).

Mr. Thompson’s journey with Thai cuisine began between 1980 and 1989, when he first visited Thailand and fell in love with its rich, diverse culinary culture. In 2001, he opened Nahm in London, the first Thai restaurant to receive a MICHELIN Star—proving to the world that Thai cuisine can shine on the global fine-dining stage. He later opened Nahm in Bangkok in 2010, playing a key role in shaping the identity of Thai fine dining for both chefs and diners.

Beyond his own achievements, Mr. Thompson has generously shared his knowledge and guidance with younger chefs. Many leading Thai chefs have trained in his kitchens and continue to carry forward his commitment to honoring cultural roots and striving for excellence. Although not Thai by birth, he has devoted his career to preserving, transmitting, and elevating Thai cuisine, leaving a profound and lasting impact on the country’s culinary landscape.

Gaa Awarded MICHELIN Green Star, Bringing Thailand’s Total to Five

The MICHELIN Green Star is awarded to restaurants listed in the MICHELIN Guide that particularly inspire and impress inspectors with their commitment to the future of gastronomy. The distinction highlights restaurants that are driving progress in sustainability, encouraging exchanges of ideas and collaboration to foster continuous improvement in environmentally responsible practices.

This year, the only restaurant to capture the inspectors’ attention in this category is Gaa, a One MICHELIN Star restaurant with a deep commitment to environmentally conscious cooking and to showcasing the richness of Thai ingredients. Gaa sources directly from local farmers, fishers, and small producers, and uses herbs and edible flowers from its own rooftop garden. The kitchen strives to maximize the use of all ingredients—for example, turning vegetable trimmings into compost and finding ways to repurpose used cooking oil. Even the restaurant’s design reflects this mindset, from reclaimed wood to tableware made from recycled materials.

Gaa now joins a community of like-minded restaurants in Thailand that champion sustainability: Pru, Haoma, Jampa, and Baann Thepa, all of which have retained their MICHELIN Green Star status and continue to impress MICHELIN Guide inspectors.

Summary of Distinctions in The MICHELIN Guide Thailand 2026

• Three MICHELIN Star restaurants: 2 (including 1 promoted from Two Stars)

• Two MICHELIN Star restaurants: 8 (including 2 promoted from One Star)

• One MICHELIN Star restaurants: 33 (3 new entries and 4 promoted from MICHELIN Selected)

• MICHELIN Green Star restaurants: 5 (including 1 new entry)

• Bib Gourmand restaurants: 137 (13 new entries)

• MICHELIN Selected restaurants: 288 (50 new entries)