The best restaurants in the Michelin Guide 2025 – all German Michelin-starred restaurants

A total of 341 restaurants in Germany will be awarded at least one Michelin star in 2025. There have never been more. Strong proof of the consistently high quality, but also of the unwavering ambition of the many teams who deliver top performance day after day.

Twelve restaurants are now at the top of the German gourmet world. Two new establishments were accepted into the exclusive circle of three-star restaurants – a rarity that was last achieved in 2008.

In Hamburg, the Haerlin is making history under head chef Christoph Rüffer. He won over the Michelin inspectors with precise compositions, perfect products and impressive balance. The award is the result of years of consistent work at the highest level – in my view a long-deserved upgrade – and an important signal for Hamburg as a culinary destination. In this context, the other new stars for Hamburg are also pleasing: a star for the GLORIE, the à la carte restaurant in the 100/200, another star for the Koer – and also long deserved and overdue, the star for Marcel Görke’s Heimatjuwel.

Munich can also celebrate: Tohru in der Schreiberei receives its third star. Head chef Tohru Nakamura combines Japanese inspiration with classic French cuisine – sensitive, individual, precise. After his double success last year, he has now taken the next step to the top.

There has also been encouraging movement in the two-star league. A total of 47 restaurants in Germany now have two stars, and five new establishments were added to this category this year.

New awards were presented:

• Oswalds Gourmetstube in Teisnach (Bavaria)
• Gotthardt’s by Yannick Noack in Koblenz
• Intense in Wachenheim an der Weinstraße (Rhineland-Palatinate)
• Pietsch in Wernigerode (Saxony-Anhalt)
• Atama by Martin Stopp in Sankt Ingbert (Saarland)

A fine example of the diversity of top German cuisine – even away from the big cities. 33 restaurants had to give up stars this year. The reasons for this vary: closures, conceptual realignments or declining quality. Around two dozen anonymous Michelin inspectors are on the road in Germany to award the ratings according to a globally standardized system. The focus is always on the same criteria: The quality of the products, the signature style of the cuisine, the price/performance ratio – and, above all, consistent quality over a long period of time.

Angebot

Michelin Deutschland 2024: Restaurants (MICHELIN Hotelführer Deutschland)

18,85 EUR

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All German 2-star restaurants in 2025

All German 1-star restaurants in 2025

Angebot

Michelin Deutschland 2024: Restaurants (MICHELIN Hotelführer Deutschland)

18,85 EUR

Bei Amazon kaufen

With twelve three-star restaurants, including two new additions, the extraordinary density of performance at the top is confirmed. Hamburg and Munich are exemplary for the development: Christoph Rüffer lifts the Haerlin to the three-star Olympus, while Kevin Fehling impressively confirms his exceptional position with The Table. In Munich, Tohru Nakamura follows suit with Tohru in the Schreiberei, flanked by Jan Hartwig, who confidently maintains the class of top international cuisine with JAN.

The dynamism is also evident in the two-star category: 47 addresses now carry this award and five new establishments have been added. It is remarkable how much smaller towns and regions are also contributing to the diversity – from Teisnach to Wernigerode, from Wachenheim to Koblenz.

The one-star restaurant scene continues to grow: 30 new establishments were recognized for the first time in 2025, including exciting concepts with their own unique character – from Berlin to Hamburg to Dresden.

German gastronomy is also setting a clear example when it comes to sustainability: With 80 Green Stars, including 14 new additions, responsible enjoyment is increasingly becoming an integral part of top gastronomy.

All in all: more variety, more quality, more responsibility. Germany’s kitchens keep moving – and delivering, year after year. With 37 dropped stars, the 2025 edition shows an unusually high fluctuation. The trend is confirmed: Continuity in cuisine, service and management remains crucial. Even established top-class restaurants are not safe from downgrades without a clear line or after a change of chef. It is therefore worthwhile for gourmets to keep a close eye on the current star landscape, as it is changing more dynamically than ever.

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