MICHELIN One Star Recipients

A single star denotes a "very good" establishment within its category. Austin currently hosts seven such locations.

Barley Swine: Led by Chef Bryce Gilmore, this restaurant is a tribute to regional agriculture. The menu shifts with the seasons, featuring inventive dishes like aged Akaushi ribeye or grilled halibut paired with persimmon curry. Whether you’re enjoying a sunflower-miso cake or a curated tasting menu, the focus remains on bold aesthetics and fresh flavors.

Craft Omakase: This exclusive 12-seat venue offers a highly personalized Japanese dining experience. Guests are treated to a 22-course progression prepared right before their eyes. The chefs utilize premium ingredients like wagyu and ocean trout to create a balanced meal that respects traditional techniques while embracing seasonal shifts.

Hestia: Centered around a massive 20-foot hearth, Hestia specializes in the art of wood-fired cooking. Diners can opt for a full tasting menu or select individual plates, ranging from crab tostadas to sourdough-based desserts. Their Texas wagyu ribeye stands out as a premier choice for those looking to indulge in open-flame flavors.

InterStellar BBQ: Pitmaster John Bates has elevated classic Texas barbecue by using superior ingredients and post oak smoke. Known for its high-quality brisket and unique "jalapeño popper" sausages, this spot is so popular that patrons often line up before noon to ensure they get a taste before items sell out.

la Barbecue: This establishment focuses on Hormone-free, locally sourced beef and house-made sausages. Utilizing a custom smoker, they produce tender brisket and savory sides like chipotle slaw. Their artisanal approach extends to their condiment bar, which features specialty pickled items like kimchi and spicy garlic pickles.

LeRoy and Lewis Barbecue: Originally a popular food truck, this "new school" barbecue joint now occupies a spacious brick-and-mortar location. They emphasize sustainability by sourcing directly from local ranches. While they are famous for beef cheeks and sliced brisket, they also offer creative plant-based options like smoked cauliflower.

Olamaie: Chef Michael Fojtasek blends modern flair with Southern traditions. The menu features sophisticated takes on classic comfort foods, such as glazed pork chops and seasonal oysters. Their signature buttermilk biscuits are a mandatory addition to any meal, often served with an optional side of caviar for a luxurious touch.

MICHELIN Green Star Recipients

The Green Star is a special distinction for restaurants at the forefront of sustainable gastronomy and eco-friendly operations.

Dai Due

Functioning as both a restaurant and a butcher shop, Dai Due is strictly dedicated to Texas-sourced ingredients. By using local fats, oils, and regional wines, they minimize their carbon footprint. They also emphasize traditional preservation methods like fermenting and pickling to ensure nothing from the local harvest goes to waste.

Emmer & Rye

This restaurant strives for carbon neutrality by milling its own heritage grains and practicing whole-animal butchery. The menu changes daily to reflect what is currently available from local farmers. A unique feature of the dining experience here is the dim sum-style cart that circulates the room, offering seasonal specials directly to the table.

Nixta Taqueria

Founded by Edgar Rico and Sara Mardanbigi, Nixta Taqueria earned its Green Star through a commitment to ancient agricultural practices. They source heirloom corn from Oaxacan farmers to create their tortillas via the nixtamalization process. Additionally, they maintain a community garden that supports both the kitchen and local food initiatives.