The MICHELIN Guide California 2025 has unveiled exciting updates, featuring the addition of two new Three Star restaurants in the state: Providence and Somni. Providence has been a culinary cornerstone in Hollywood for years, having received its Two Star status for many of those years, and is now celebrating its 25th anniversary. On the other hand, Somni represents a fresh entrant into the fine dining scene, bringing a unique vision to its offerings.
In addition to the new Three Stars, California has also welcomed two new Two Star establishments: Enclos in Sonoma and Kiln in San Francisco. The guide highlights five new One Star restaurants, with the total number of Green Stars now reaching 17, making California the leader in North America for sustainable dining recognition.
Providence continues to impress under Chef Michael Cimarusti, who emphasizes purity and precision in his contemporary cuisine. Notable dishes include lobster mousse and roasted monkfish, demonstrating a strong focus on sustainability with seafood sourced from American waters.
Somni, led by Chef Aitor Zabala, offers an avant-garde dining experience aptly named “dream.” Its innovative approach features a series of small bites that merge rich flavors with creative presentations, exemplified through dishes like mussel escabeche and gazpacho.
Enclos stands out for its opulent atmosphere and a menu that marries global flavors with exquisite local ingredients. Chef Brian Limoges curates an extravagant tasting menu that showcases refined techniques and creative dishes, such as a playful take on a lobster roll and a stunning sorrel ice cream dessert.
Kiln, co-managed by Chef John Wesley, emphasizes Nordic influences and preservation methods, offering diners a tasting menu that includes unique items reflecting seasonal ingredients and intricate preparation.
With the inclusion of both new establishments and recognition for sustainability and talent, the MICHELIN Guide California 2025 continues to celebrate the state’s vibrant culinary landscape, providing a positive outlook for food enthusiasts and chefs alike.