Thailand's Michelin restaurants: enjoyment and sustainability combined!

Thailand's Michelin restaurants: enjoyment and sustainability combined!

Thailand's culinary landscape is enjoying a remarkable transformation, especially since the introduction of the Michelin Guide in 2017. This innovative move has not only highlighted the country's best restaurants, but also catapulted Thai cuisine into a new era. Loud TAT News The guide's arrival has contributed significantly to improving quality throughout the food chain and boosting gastronomic tourism in Thailand. Now visitors from all over the world are discovering the diversity and intensity of flavors that make Thai cuisine a unique experience.

The Michelin awards are also a sign of recognition of street food, which is very important in Thailand. An example of this is the Jay Fai restaurant, which was awarded a Michelin star for its delicious crab omelette. These ambitious initiatives not only make Thailand a destination for foodies, but also promote sustainable practices in the hospitality industry. The guide's strict criteria have led to many chefs working more closely with local producers and sourcing sustainable food.

The current Michelin awards

In the most recent publication of the Michelin Guides 2025 The versatility and creativity of Thai gastronomy becomes clear. Some key findings include:

• Ein Restaurant mit drei Michelin-Sternen: Sorn, das für seine südthailändische Küche bekannt ist.
• Sieben Restaurants mit zwei Michelin-Sternen, darunter das neu aufgenommene Côte by Mauro Colagreco.
• 28 Restaurants mit einem Michelin-Stern, darunter die Neulinge AKKEE, AVANT, GOAT und Aulis.
• Vier neu ausgezeichnete Michelin Green Stars, mit Baan Tepa als einzigem Neuzugang.
• 156 Bib Gourmand-Empfehlungen, die durch 20 neue Einträge ergänzt wurden.

Another highlight is the introduction of special awards that highlight the achievements of young talent and exemplary practices. Mr. Sittikorn (Ou) Chantop from AKKEE received the Young Chef Award, and the Service Award went to Mrs. Yupa (Ying) Sukkasem from Baan Tepa. These recognitions reflect the exciting development driven by new, talented chefs, often under 35, with international experience.

Sustainability in focus

A central theme of the Michelin awards is the commitment to sustainability. Bangkok restaurant Baan Tepa has done this perfectly by using local ingredients grown in an on-site garden. The aim is to minimize the ecological footprint and offer fresh, seasonal products. This not only supports small farmers, but also promotes economic stability in rural areas. In Chiang Mai, a couple and their farm supply several Michelin restaurants with special, organic products.

The increasing demand for high-quality, chemical-free ingredients has improved the relationship between gastronomy and agriculture and created important incentives for sustainable practices. According to the article by TAT News This has led to a notable increase in gastronomic tourism, as more international visitors recommend the country's Michelin-starred restaurants.

The development of the gastronomic sector in Thailand shows that the combination of traditional cuisine and modern approaches results in a unique experience that goes far beyond the food. The Michelin awards are not only a trademark for outstanding quality, but also an incentive for the entire sector to continue to focus on sustainability and local cooperation. Further information about the award-winning restaurants can be found in Michelin Guide.