From innovative vegetable-driven menus to standout vegetarian kitchens, these restaurants are putting plants at the center of the plate.

Find out which big-name chefs have new openings in the capital, plus what's to become of a historic London landmark.

It is the unspoiled nature that strikes the soul and spirit as soon as you arrive in the heart of Logar Valley.

Across the American South, chefs at MICHELIN Guide restaurants share how they approach one of the region’s most beloved — and contested — foods.

At the heart of Dalmatia, Split recounts its identity also through its food. Here, gastronomic culture is born at dawn in the city’s markets and carries through to the evening in restaurants overlooking the Adriatic.

The old-fashioned recipe steals the spotlight during Passover.

Long associated with Easter tables and spring gatherings, deviled eggs are getting a fresh spin in MICHELIN Guide kitchens.

Ahead of National Pita Day on March 29, The MICHELIN Guide spotlights some of the best flatbreads in the United States.

Chef Keiji Nakazawa discusses his mission and the ancestral Edomae method.

To usher in the long-awaited spring — and subsequent growing seasons — chefs from San Francisco and Vancouver to Washington, D.C. and Toronto are making flowers and other botanicals the hero on their menus.

The mighty walls of Dubrovnik bear witness to centuries of history, commerce, and travelers. Yet to truly discover the gastronomic spirit of the southernmost reaches of Dalmatia, one must venture beyond the monumental city and follow the slower rhythm of daily life: the small harbors where fishermen return at dawn, the family kitchen gardens, the fresh morning market, and the places where recipes have been passed down through generations.

Chef Joe Cash’s charming French bistro puts his hometown in the culinary spotlight.

Caviar on a Caesar, 3D-printed carne asada: savvy chefs put their signature styles on six staple dishes.

The South has long been known for its iconic foods, and at many MICHELIN Guide restaurants, culinary creativity and dining excellence go hand in hand with revered culinary traditions.

These are some of Philly’s favorites. See how they’re being redefined in MICHELIN Guide restaurants.

The MICHELIN Guide charts a different side of Orlando, where global cuisines, chef-driven kitchens and neighborhood discoveries reward those who venture outside of the parks.

From time-honored Lowcountry recipes to bold, contemporary dishes, Charleston restaurants blend rich culinary traditions with innovative flavors — making the city one of the top dining destinations in the South.

Expendio de Maíz started off as a masa dispensary. Now it’s one of this city’s hardest tables to land.