For years, the MICHELIN Guide has been the gold standard of gastronomic excellence — first in Europe, then North America, and now, at long last, the American South. In 2025 the Guide expanded into six states — Alabama, Louisiana, Mississippi, North Carolina, South Carolina and Tennessee — declaring that the region’s cuisine is “a unique product of diverse influences creating an iconic array of specialties prepared by proud and impressive culinary talent.”
This new regional approach has officially arrived, and the news is especially thrilling for Western North Carolina: an Asheville restaurant now holds a Green Star — indicating leadership in sustainability — and Asheville joins a cadre of celebrated restaurants across the South.
Two Stars
The highest honor this year, reserved for restaurants whose “personality and talent of the chef are evident in their expertly crafted dishes; their food is refined and inspired.”
- Emeril’s (New Orleans, LA): The only restaurant in the region to secure two stars in this inaugural list. Built by celebrity chef Emeril Lagasse in 1990 and now overseen by his son E.J., Emeril’s stands in the Warehouse District of New Orleans. With a refined reinterpretation of Creole cuisine — from smoked salmon cheesecake topped with caviar to lobster gumbo with Carolina Gold rice — the restaurant’s mix of heritage and innovation captured Inspector praise.
One Star
Awarded to restaurants “using top‑quality ingredients, where dishes with distinct flavors are prepared to a consistently high standard.”
Louisiana:
- Saint‑Germain (New Orleans) — A refined offering in the city’s historic heart.
- Zasu (New Orleans) — Chef Sue Zemanick’s celebrated return, drawing national recognition.
North Carolina:
- Counter (Charlotte) — Revolutionizing the tasting‑menu experience with story‑driven, multi‑course menus.
South Carolina:
- Malagón Mercado y Taperia (Charleston) — Spanish‑inspired flavors in a storied Low‑Country city.
- Vern’s (Charleston) — Elevated Southern cuisine with regional pride.
- Wild Common (Charleston) — A raised‑bar for farm‑to‑table craft.
- Scoundrel (Greenville) — Contemporary cuisine in a revitalized Southern city.
Tennessee:
- Bastion (Nashville) — Edgy, regionally rooted, high‑end dining.
- Locust (Nashville) — A chef‑driven destination for the elite palate.
- The Catbird Seat (Nashville) — Immersive fine dining where every dish tells a story.
Green Stars
The Green Star designation recognizes restaurants at the forefront of sustainability and community‑oriented practices. This year’s recipients:
- Counter (Charlotte, NC) — Over 20 local farms supply ingredients; fermentation and preservation programs reduce waste.
- January (Franklin, TN) — A zero‑waste kitchen that composts trimmings and transforms excess produce into pickled, fermented, or canned ingredients.
- Luminosa (Asheville, NC) — A wood‑fired Italian kitchen with Appalachian roots; daily sourcing from local farms, whole‑animal butchery, and a zero‑waste ethos.
They join Atlanta’s Bacchanalia and The Chastain — two earlier Green Star recipients from Georgia — to form a growing network of sustainability‑driven excellence.
Bib Gourmand & Asheville’s Stellar Showing
The Bib Gourmand award celebrates “great food at a great value,” shining a spotlight on outstanding restaurants that offer high‑quality cuisine without extreme price tags. Aspen recipients include 50 restaurants in this inaugural guide.
In Asheville, three restaurants earned this distinction:
- Luminosa (again!) — Not just for its sustainability efforts, but as a superb value destination in fine cuisine.
- Little Chango — A vibrant Latin‑American eatery on Asheville’s South Slope, known for arepas, pork shoulder, and inventive flavors.
- Mother — Evolving from a neighborhood bread‑and‑wine shop into a full‑scale café with serious culinary credentials and strong local roots.
Why This Matters for Asheville
With this recognition from the MICHELIN Guide American South, Asheville has officially joined the national conversation among the U.S.’s most celebrated dining destinations. What was once “a great place to eat” is now formally acknowledged as a place to travel for cuisine. For local food lovers, visiting chefs, and touring diners alike, it opens doors: higher visibility, greater tourism, and an expanded reputation for excellence.
And for the restaurants themselves — particularly those committed to local sourcing, sustainability, and craft — it isn’t just a badge: it signals that the story Asheville has been telling about its food scene is real, relevant, and ready for the world stage.
To Asheville & Beyond is thrilled to share in this milestone. Whether you’re a local exploring your own backyard or a traveler planning a food‑minded escape, Asheville’s dining scene just leveled up. Bon appétit — and here’s to many meals ahead that are worth the journey.
