MICHELIN-recognized restaurants in Tennessee

Thirty-six Tennessee restaurants are now part of the MICHELIN story -- proof that the South’s best flavors are right here at home.

November 3, 2025 tennessee-admin

Tennessee’s kitchens have always had a story to tell. Of family recipes, local ingredients and chefs who cook with heart. Now, those stories are being shared on a global stage.

In a proud moment for the state’s culinary scene, 36 Tennessee restaurants have been honored in the inaugural MICHELIN Guide American South. The recognition highlights the creativity, craftsmanship and unmistakable Southern soul found in Tennessee’s dining rooms from Memphis to the mountains.

One MICHELIN Star

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Bastion – Nashville, Chef Josh Habiger

A bed of cold black stones, Holding mouthwater handmade treats, So many different flavors to try, Nashville’s Bastion just can’t be beat. Written about Bastion in Nashville, Tennessee. — Bastion in Nashville, Tennessee
Photo Credit: @gr8tfood

Located in Nashville’s Wedgewood-Houston neighborhood, Bastion delivers a playful spin on contemporary Southern dining. Chef Josh Habiger’s ever-changing tasting menu turns local ingredients into artful, flavor-packed dishes that balance creativity and comfort.

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The Catbird Seat – Nashville, Chefs Tiffani Ortiz & Andy Doubrava

Led by chefs Andy Doubrava and Tiffani Ortiz, The Catbird Seat pairs inventive tasting menus with a youthful, high-energy vibe. Each course highlights seasonal Southern ingredients reimagined with daring creativity and flair.

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Locust – Nashville, Chef Trevor Moran

At Chef Trevor Moran’s sleek, minimalist Locust, Japanese-inspired plates are designed for sharing and savoring. Expect simple yet stunning dishes like hand-rolled tartare and delicate scallops, all crafted with precision and elegance.

MICHELIN Green Star

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January – Franklin, Sam Jett

Southall's signature restaurant, January. For use beyond PR/editorial, contact southall@jpublicrelations.com.

Located inside Southall Farm and Inn in Franklin, January was recognized for its commitment to sustainability. The restaurant operates a zero-waste kitchen that composts trimmings and preserves excess produce through pickling, fermenting, drying, or canning. January also received a Recommended distinction.