The 2025 Michelin Guide has unveiled an array of new starred restaurants in London, reflecting the city’s dynamic and diverse culinary scene.
TWO MICHELIN STARS
Two city restaurants are now proud owners of two Michelin stars - The Ritz Restaurant and Humble Chicken.
The Ritz Restaurant
Elevated to two Michelin stars, The Ritz Restaurant in St. James’s offers an opulent dining experience under the guidance of Executive Chef John Williams MBE. The restaurant is renowned for its classical French cuisine, presented with contemporary finesse, all within a lavishly adorned dining room that epitomizes luxury.
Michelin says: "In the last year our Inspectors have been more impressed than ever by its cooking of such extreme quality, that the awarding of Two Stars is thoroughly deserved. John Williams MBE is still steering the ship, with a team of exceptional chefs who cook refined, elegant dishes with real confidence. The menu is rooted in the classics, but now with increased flashes of originality executed with great skill."
Humble Chicken
Located in Soho, Humble Chicken has swiftly risen to prominence, earning two Michelin stars. Chef Angelo Sato’s establishment began with a focus on poultry but has since evolved into an omakase-style restaurant. The menu showcases a harmonious blend of Japanese and European influences, reflecting Sato’s culinary heritage.
Michelin says: "From the moment Sato turned his relaxed yakitori into something altogether more ambitious, it was clear that it would become one of the most exciting restaurants in the capital. Honed and refined since last year’s One-Star award, the menu is now hitting new heights from the get-go – with the opening snacks and shokupan course proving an instant hit with the Inspectors."
ONE MICHELIN STAR WINNERS
A total of 11 London restaurants are now proudly displaying a Michelin star.
AngloThai
Transitioning from a pop-up to a permanent fixture in Marylebone, AngloThai has been awarded its first Michelin star. The restaurant, led by husband-and-wife team John and De-siree Chantarasak, marries traditional Thai flavors with British ingredients. The innovative menu is complemented by a curated natural wine selection, enhancing the dining experience.
Cornus
Situated in Belgravia, Cornus has garnered a Michelin star for its modern British cuisine with a seafood emphasis. An independently-owned restaurant from David O'Connor and Joe Mercer Nairne, the restaurant offers dishes like spaghetti with lobster and caviar, crafted by Chef Gary Foulkes, formerly of Angler.
33 The Homend, Ledbury
They say that good things come in small packages and 33 The Homend is certainly supporting that theory. Run by Elizabeth and James Winter – who previously held a Star at The Butchers Arms in Eldersfield – it’s a lovely little place with just six tables but bags of charm. Michelin says: "Elizabeth is so bright and passionate about good hospitality, while James crafts dishes that are deliciously pared-back. He is an experienced chef and it shines through in the confidence and maturity he shows when expertly cooking just a few naturally flavoursome ingredients and allowing them to shine."
DOSA
Nestled within the Mandarin Oriental Mayfair, DOSA presents a contemporary take on South Indian cuisine, offering an elevated dining experience that honors traditional flavors while embracing modern techniques.
Michelin says: "It’s a polished place, with the impeccably presented dishes mirroring the beauty of the marble counter. The luxury feel, too, is reflected on the plate with superb ingredients like lobster and wild turbot making an appearance – in dishes with bags of personality and underpinned by top-drawer technique from Chef Jihun Kim and his team."
Mauro Colagreco at Raffles London at The OWO
Celebrated chef Mauro Colagreco’s venture at Raffles London has been honored with a Michelin star. The restaurant delivers a menu that reflects Colagreco’s Mediterranean roots, emphasizing seasonal produce and sustainable practices.
Michelin says: "The sophisticated, technically elaborate cooking offers intriguing flavour and texture combinations, while displaying an emphasis on over 70 varieties of British fruit and vegetables – the plant produce is always listed first on the menu. The wine list is comprehensive, the pairings are well-considered and the service is pitched just right, being both structured and relaxed.
Plates London,
Plates is the first ever plant-based restaurant in the UK to receive a Michelin star in the 2025 Michelin Awards Ceremony.
Founded by Chef Kirk Haworth — an alum of Restaurant Sat Bains and a Great British Menu winner — alongside his sister Keeley, the restaurant only opened in July 2024, but has quickly established itself as a leader in plant-based cooking and has welcomed unprecedented demand following opening.
Michelin says: "There’s an appropriately earthy, natural vibe to this elegant restaurant dedicated to promoting plant-based cuisine. The slate floor, warm hues and rustic plastering help it feel stripped-back yet stylish, with some counter seating providing another on-trend touch. Chef Kirk Haworth brings his strong classical technique to bear on inventive and inviting vegan dishes that give vegetables the respect they deserve."
There is great significance in OMA’s Michelin star, for it represents a milestone for Greek food in London. Chef Jorge Paredes incorporate influences from further afield, especially in the raw fish dishes, but the sharing concept and sense of fun are firmly Greek.
Michelin says: "This is the spot that the capital’s Hellenic food enthusiasts have been crying out for, with utterly delicious sharing dishes that include spreads and breads, tuna in various forms, plenty from the charcoal grill and standouts like spanakopita and giouvetsi."
Caractère
Nestled in Notting Hill, Caractère showcases Emily Roux’s culinary expertise long before the neighborhood became a dining hotspot. Opened with her husband, Diego Ferrari, the restaurant carries forward the esteemed Roux family legacy, earning well-deserved Michelin recognition in its seventh year.
Michelin says: "Ferrari’s dishes are presented in an intriguing menu format where they are grouped according to their ‘character’, but this approach is far from a gimmick and each one is founded on impressive culinary technique – which should come as no surprise given Ferrari’s former position at Le Gavroche."
Sister restaurant to Portland and Clipstone, 64 Goodge Street is a small bistro that delivers intimate, relaxed surroundings in which to enjoy a menu based around classical French cooking. British Racing Green walls blend with simple polished wood, candle-lit tables and wicker chairs, while the semi-open kitchen brings a livelier atmosphere to one end of the room.
Michelin says: "Fine ingredients are used to excellent effect in bold, gutsy combinations that deliver simply delicious results; ensure you save room to finish with the greengage Tatin or the textbook Paris-Brest. Wine connoisseurs should look out for the 'Cellar List' and its many gems."
Row on 5
Nestled in the heart of Savile Row, Row on 5 offers a unique dining experience that has captivated both diners and critics alike. The name of Jason Atherton’s flagship operation derives from ‘Refinement of Work’ – and indeed there is a great deal of refinement in every inch of this mightily impressive restaurant.
Michelin says: "The premises, on the iconic Savile Row, have been fitted out with no-expense-spared luxury, while the service is charming and attentive in equal measure. Chef Spencer Metzger leads the kitchen, taking outstanding British produce and adding depth of flavour with utmost skill – like Cornish turbot enhanced by Albufera sauce with turbot liver. The wine list, as you may expect, is an oenophile's delight."
Lita, London
If any of this year’s new Stars were to be described as ‘on trend’, it would be Lita, with live-fire cooking, a sharing plates menu, an open kitchen and some counter seating.
Michelin says: "While there’s a strong Mediterranean and southern European element to the menu, prime British ingredients – such as Scottish langoustines and Norfolk quail – along with big, bold flavours and well-made sauces really make the dishes sing. Many of the plates are designed for sharing, like succulent Cornish lamb with smoked aubergine and sheep’s milk. This is roll-up-your-sleeves sort of food – the type that leaves you licking your lips and planning your return."