Michelin-Starred Restaurants in the Bay Area

Slide 1 of 50

Executive chef Brian Limoges of Enclos restaurant in Sonoma bought an antique French Michelin statue he can now display after earning two Michelin stars Wednesday, June 25, 2025. (John Burgess / The Press Democrat)

Slide 2 of 50

Enclos restaurant executive chef Brian Limoges, center, chef de cuisine Adam Gale and sous chef Justin Weinstein use tweezers to build a dish the day after receiving two Michelin stars. Photo taken Thursday, June 26, 2025. (John Burgess / The Press Democrat)

Slide 3 of 50

Garden sorrel, pomegranate, makrut lime and bergamot from the multicourse tasting menu at Enclos in Sonoma, Thursday, Jan. 16, 2025. (John Burgess / The Press Democrat)

Slide 4 of 50

Enclos restaurant in Sonoma earned two Michelin stars Wednesday, June 25. Photo taken Thursday, June 26, 2025. (John Burgess / The Press Democrat)

Slide 5 of 50

Marin Oyster with dill, rose geranium and fava leaf served in an ice bowl from the 11-course tasting menu at Enclos in Sonoma, Thursday, Jan. 16, 2025. (John Burgess / The Press Democrat)

Slide 6 of 50

The Enclos second dining room with cedar walls and views into the open kitchen in Sonoma, Thursday, Jan. 16, 2025. (John Burgess / The Press Democrat)

Slide 7 of 50

Lacquered Duck with fresh and preserved berries, persimmon, burnt orange with a broth of grilled duck bones, Douglas fir and Meyer lemon from the multicourse tasting menu at Enclos in Sonoma, Thursday, Jan. 16, 2025. (John Burgess / The Press Democrat)

Slide 8 of 50

Venison tartare set in a smoked oat tart and topped in lacy fried, edible lichen served on a deer antler from multicourse tasting menu at Enclos in Sonoma, Thursday, Jan. 16, 2025. (John Burgess / The Press Democrat)

Slide 9 of 50

Honey and Chestnut Ice Cream Sandwiches served atop a honeycomb from the multicourse tasting menu at Enclos in Sonoma, Thursday, Jan. 16, 2025. (John Burgess / The Press Democrat)

Slide 10 of 50

The Enclos team, from left pastry chef Sophie Hau, general manager Ian Cobb, executive chef Brian Limoges and chef de cuisine Adam Gale in Sonoma, Thursday, Jan. 16, 2025. (John Burgess / The Press Democrat)

Slide 11 of 50

SingleThread Farm restaurant in Healdsburg, Friday April 18, 2025. (Chad Surmick / The Press Democrat)

Slide 12 of 50

A dinner spread at SingleThread in Healdsburg. (John Troxell / Sonoma County Tourism)

Slide 13 of 50

At Single Thread restaurant in Healdsburg. (Garrett Rowland/Sonoma County Tourism)

Slide 14 of 50

Cured Foie Gras, Spiced Sabl, French Prunes, and Rooibos Tea from SingleThread Farms Restaurant in Healdsburg. (John Burgess/The Press Democrat)

Slide 15 of 50

The guest is greeted with an array of dishes presented on a bed of wood, moss and ferns at SingleThread Farms Restaurant in Healdsburg. (John Burgess/The Press Democrat)

Slide 16 of 50

Sunchoke with Preserved Lemon, Mangalitsa Jowl, and Pine Nuts from SingleThread Farms Restaurant in Healdsburg. (John Burgess/The Press Democrat)

Slide 17 of 50

Tilefish, Blue Foot, and Chantrelle Fukkura-San with Leeks, Brassicas from the Farm, Sansho, and Chamomile Dashi Broth from Single Thread Farms Restaurant in Healdsburg. (John Burgess / The Press Democrat)

Slide 18 of 50

Douglas Keane in his Cyrus restaurant in Geyserville on Monday, November 4, 2024. (Christopher Chung/The Press Democrat)

Slide 19 of 50

A dish at Cyrus restaurant in Geyserville. (J Evan)

Slide 20 of 50

Dining room at Cyrus restaurant in Geyserville. (Aaron Leitz)

Slide 21 of 50

A dish at Cyrus restaurant in Geyserville. (J Evan)

Slide 22 of 50

Pizza at Cyrus restaurant in Geyserville. (J Evan)

Slide 23 of 50

Mont Blanc with candy cap mushroom and parsnip from Cyrus Restaurant pastry chef Josh Gaulin, Friday, Feb. 2, 2024, in Geyserville. (John Burgess / The Press Democrat)

Slide 24 of 50

Duck au Pruneaux, featuring black truffle mousseline, lambs quarters, and ume shu, served at Troubadour Bread & Bistro in Healdsburg on Thursday, July 2, 2026. (Christopher Chung/The Press Democrat)

Slide 25 of 50

Troubadour Bread & Bistro owner/chef Sean McGaughey puts together a dish in Healdsburg on Thursday, July 2, 2026. (Christopher Chung/The Press Democrat)

Slide 26 of 50

Selection of bread presented to diners at Troubadour Bread & Bistro in Healdsburg on Thursday, July 2, 2026. (Christopher Chung/The Press Democrat)

Slide 27 of 50

Canapes featuring croque madame, tartare tartlet, and turnip & rye served at Troubadour Bread & Bistro in Healdsburg on Thursday, July 2, 2026. (Christopher Chung/The Press Democrat)

Slide 28 of 50

Steak tartare served at Troubadour Bread & Bistro in Healdsburg on Thursday, July 2, 2026. (Christopher Chung/The Press Democrat)

Slide 29 of 50

Petite Escargot, served in a Limoges tea cup with creamy garlic velouté, is a single perfect bite from Troubadour Bread and Bistro in Healdsburg. (Emma K Creative)

Slide 30 of 50

The French Laundry in Yountville Monday, April 21, 2025. (Beth Schlanker / The Press Democrat)

Slide 31 of 50

The French Laundry in Yountville Monday, April 21, 2025. (Beth Schlanker / The Press Democrat)

Slide 32 of 50

Inside a dining room at the French Laundry in Yountville, Calif., Nov. 20, 2024. There are several dining rooms at the French Laundry, which is housed in a historical building that was once held a laundry business. (Aya Brackett/The New York Times)

Slide 33 of 50

Laura Cunningham, left, and the chef Thomas Keller, partners in the French Laundry and Per Se, in the kitchen of the French Laundry in Yountville, Calif., Nov. 20, 2024. As Thomas Keller's most influential restaurants hit major birthdays, the cost and the demand have risen. (Aya Brackett/The New York Times)

Slide 34 of 50

Auberge du Soleil in Rutherford. (Courtesy Auberge du Soleil)

Slide 35 of 50

The Restaurant at Auberge du Soleil in Rutherford. (Auberge du Soleil)

Slide 36 of 50

At The Restaurant at Auberge de Soleil in Rutherford. (The Ingalls)

Slide 37 of 50

Dining al fresco at The Restaurant at Auberge de Soleil in Rutherford. (The Ingalls)

Slide 38 of 50

Executive Chef Rogelio Garcia in his kitchen at Auro restaurant in Calistoga on Thursday, Dec. 8, 2022. (Erik Castro / For The Press Democrat)

Slide 39 of 50

Honeynut squash velouté served over coins of pear, Ibérico ham and honeynut squash with a side of honey-glazed toasted Japanese milk bread at Auro restaurant in Calistoga, Calif. on Thursday, Dec. 8, 2022. (Erik Castro / For The Press Democrat)

Slide 40 of 50

Auro has its own farm and grows vegetables, herbs and flowers for the restaurant, which serves a $175 prix fixe tasting menu. (Auro)

Slide 41 of 50

An amuse bouche tasting, from bottom clockwise, Spanish octopus with black yogurt, cherry smoked salmon, Auro golden turnip with truffle Bergamino, American sturgeon caviar and Christmas eggnog served in two egg shells at Auro restaurant in Calistoga, Calif. on Thursday, Dec. 8, 2022. (Erik Castro / For The Press Democrat)

Slide 42 of 50

The seven-day, dry-aged Japanese Kampachi with avocado, cilantro and served in a pool of California golden kiwi aquachile at Auro restaurant in Calistoga, Calif. on Thursday, Dec. 8, 2022. (Erik Castro / For The Press Democrat)

Slide 43 of 50

A dish at PRESS Restaurant Napa Valley in St. Helena. (John Troxell/Courtesy Suited Hospitality)

Slide 44 of 50

Chef Philip Tessier of PRESS Restaurant in Napa Valley's St. Helena. (Courtesy Suited Hospitality)

Slide 45 of 50

Truffle-glazed chicken at PRESS Restaurant Napa Valley in St. Helena. (John Troxell/Courtesy Suited Hospitality)

Slide 46 of 50

Abalone at PRESS Restaurant Napa Valley in St. Helena. (John Troxell/Courtesy Suited Hospitality)

Slide 47 of 50

Harbor House Inn chef Matt Kammerer and his crew source most of their ingredients from the very landscape they admire daily, including seaweed, sea lettuce, abalone, crab, sea urchins and rockfish. (John Burgess / The Press Democrat)

Slide 48 of 50

The remodeled dining room at The Harbor House Inn in Elk uses the warmth of redwood found in groves along the Mendocino coast. (John Burgess/The Press Democrat)

Slide 49 of 50

Grilled abalone, field mustard and seaweeds from the cove from chef Matt Kammerer at the Harbor House in Elk along the Mendocino coast. (John Burgess / The Press Democrat)

Slide 50 of 50

Summer squash, green garlic, preserved lemon and fava from chef Matt Kammerer at the Harbor House in Elk along the Mendocino coast. (photo by John Burgess/The Press Democrat)