Sühring Becomes Thailand’s Second Three-Star Restaurant

The MICHELIN Guide Thailand 2026 was announced on 27 November 2025, and it gave the country a second three-star restaurant. Sühring, the Bangkok restaurant of the twin brothers Thomas and Mathias Sühring, was promoted from two stars, a year after Sorn became the first restaurant in Thailand to reach the top level.

The Sührings were born in Berlin and worked in Germany, the Netherlands and Italy before coming to Bangkok, where they opened their own restaurant in 2016 in a 1970s villa with a garden in the Yan Nawa district. Their tasting menu is German: a refined version of the food of their childhood and of their grandmother’s recipes, with fermented and pickled preparations, breads and charcuterie made in the house, and dishes such as Spätzle and Brotzeit recast in a contemporary form. It is an unlikely cuisine to find at this level in the tropics, and it has been among the highest-ranked restaurants in Asia for years.

The guide lists 468 restaurants across the country: two with three stars, eight with two and 33 with one, together with 137 Bib Gourmands.

Two restaurants were promoted to two stars. Anne-Sophie Pic at Le Normandie is the French chef’s restaurant in the dining room of Mandarin Oriental, Bangkok, a room that has been the city’s most formal French table since 1958. Inddee serves modern Indian cooking.

Seven restaurants received one star. Three were new to the selection: Bo.lan, the Thai restaurant of Duangporn Songvisava and Dylan Jones, which had closed in 2021 and returned; Cannubi by Umberto Bombana, Italian; and Etcha. Four were promoted, among them Gaggan, the restaurant that led Asia’s 50 Best Restaurants in 2025, and Nusara, the Thai restaurant of chef Thitid Tassanakajohn of Le Du.

The mentor chef award went to David Thompson, the Australian chef and scholar of Thai cuisine, of Aksorn and Chop Chop Cook Shop. Goat, a one-star restaurant in Bangkok, received a Green Star, bringing the number to five.

With two three-star restaurants, one cooking the food of the Thai south and the other that of Germany, the guide reflects the character of Bangkok as it now is: the most varied and most competitive restaurant city in Southeast Asia.