“…As Thailand continues its steady march on the global food stage, the MICHELIN Guide Thailand 2026 has unveiled another source of pride for Thai people. The number of restaurants showcasing the allure of Thai cuisine receiving awards has increased significantly, underscoring the growth trajectory of a new generation of chefs and food entrepreneurs who are driving this scene into one of its strongest eras yet…”
This year, Thailand has seen over 10 restaurants claim Michelin stars, including the appearance of a new three-star restaurant, ‘Sühring’, a contemporary German restaurant that has risen from two stars to the pinnacle of international recognition, becoming only the second restaurant in the country to hold this prestigious position after ‘Sorn’.
Three Michelin Stars: Sühring
Sühring’s elevation marks a significant moment reflecting the depth of contemporary food culture in Thailand. Twin chefs Thomas and Mathias Sühring convey stories from their German family roots through a menu that weaves together childhood memories, seasonal ingredients, and traditional techniques such as pickling, fermenting, and smoking. This uncompromising refinement has transformed the restaurant into a landmark destination for those seeking world-class dining experiences without crossing continents.
Two Michelin Stars: Anne-Sophie Pic at Le Normandie & INDDEE
Anne-Sophie Pic at Le Normandie: Features contemporary French cuisine that blends the delicate artistry of Chef Anne-Sophie Pic and Chef Tamaki Kobayashi, making it a restaurant rich in storytelling and memories that not only presents world-class flavours but simultaneously reflects the spirit of The Oriental’s legendary dining room, whose charm remains undimmed.
INDDEE: Whilst Indian cuisine may not be particularly familiar to many people, when combined with sharp and meticulous reinterpretation, it’s hardly surprising that INDDEE, a restaurant skilled in presenting a modern Indian experience, has managed to claim two Michelin stars and capture the hearts of those passionate about flavour experiences. Standout dishes include carabinero prawns inspired by Goa or scallop paratha reflecting the chef’s connection to Japanese cuisine. This is a restaurant proving that borderless creativity can elegantly transform food into narrative.
One Michelin Star: Bo.lan, Cannubi by Umberto Bombana, and Etcha
For this year’s one-star awards, various newcomer restaurants with intriguing concepts have emerged as choices to which MICHELIN Guide Thailand 2026 has paid significant attention, including:
Bo.lan: A Thai restaurant presenting menus that blend traditional Thai recipes with environmentally conscious cooking philosophy, carefully selecting rare ingredients from small-scale farmers to craft food that deeply conveys Thai heritage through precise cooking techniques and simple presentation.
Cannubi by Umberto Bombana: An Italian restaurant offering lunch or dinner tasting menus that attend to every dimension of flavour, with each dish seamlessly blending classical elements with modern techniques.
Etcha: A fine dining restaurant offering tasting menus of over 11 courses (“360°”) and 8 courses (“180°”), presenting a dining experience that elegantly fuses European cooking techniques with Thai local ingredients.
Additionally, several restaurants have been elevated from the MICHELIN Selected category to one-star status, including Gaggan, Jucksunchae, Nusara, and Sushi Saito, all reflecting the creative power of chefs and teams working together to drive flavours to even sharper heights than before.
Special Awards of the Year
However, each year the MICHELIN Guide doesn’t merely select restaurants outstanding in flavour and experience, but also emphasises the “people” at the heart of the food industry, chefs, restaurant managers, staff, and pioneers of new ideas who help elevate standards in the Thai food industry to ever more splendid heights. For 2026, Michelin has bestowed four special awards to celebrate personnel playing crucial roles in creating unforgettable dining experiences.
MICHELIN Guide Young Chef Award
Awarded to Chef Suwijak ‘Mond’ Kunghae of Royd, a MICHELIN Selected restaurant in Phuket, his birthplace which has shaped him from day one. Chef Mond grew up in a food business family, connecting him to Southern Thai flavours from youth, before advancing his skills in French fine dining kitchens that endowed him with technical refinement. Upon returning to Phuket, he chose to create ‘Royd’ to tell the story of the Southern sea’s charm through community ingredients and contemporary cooking techniques that transform local menus into culinary art.
MICHELIN Guide Opening of the Year Award
Goes to Wilfrid Hocquet, chef and owner of ‘Margo’, a contemporary French restaurant that opened in June 2025 but immediately created ripples in Thailand’s food scene. Margo blends French culinary classics with the approachability of a modern bistro, and through the service team’s expertise and attention to detail, despite being newly opened, it feels like everyone’s cherished “regular spot”.
MICHELIN Guide Service Award
Awarded to Arsen Brahaj, restaurant manager at ‘Aulis’, a one-star restaurant in Phang Nga. With the ability to communicate in four languages and experience at Chef Simon Rogan’s Michelin-starred restaurant in Malta, Mr Brahaj brings world-class skills merged with contemporary Thai atmosphere. He oversees both service operations and beverage pairings using local ingredients, making guests’ dining experiences “complete” from welcome to final word.
MICHELIN Guide Mentor Chef Award
The year’s most prestigious award goes to Chef David Thompson, a legend in championing Thai cuisine on the world stage, owner of ‘Aksorn’ and ‘Chop Chop Cookshop’. His journey began over 40 years ago when he first experienced Thai food and fell irrevocably in love. He made history by showing the world that Thai fine dining can stand at the highest level, claiming a Michelin star for Nahm in London in 2001, becoming the first Thai restaurant to receive this accolade.
MICHELIN Green Star
Finally, the Michelin Green Star this year goes to ‘GOAT’, a one-star restaurant using sustainability as the heart of every step, from ingredients sourced from farming and fishing communities to rooftop herb gardens, composting plant waste, and recycling materials in every detail. Even the crockery reflects genuinely environmentally conscious thinking. GOAT stands alongside four other green restaurants, including PRU, Haoma, Jumpa, and Baan Tepa. All crucial foundations in propelling Thailand’s food scene into an era where food quality and global responsibility advance hand in hand.
With increasing starred establishments, a continuously emerging generation of outstanding chefs, and the unstoppable expansion of diverse food cultures, 2026 is the year cementing that Thailand isn’t merely “a foodie destination” but is becoming one of the world’s leaders in dining experiences.
