Globey

Chef Bruno Fonseca’s convivial ten-seat tasting bar celebrates Central Florida purveyors in a monthly changing sequence. Praised by Orlando Weekly for hospitality, storytelling, and a strong sense of place.

Dialed-in Sichuan cooking that balances heat and nuance—think cold noodles, mapo tofu, and pickled pepper fish. A Michelin Bib Gourmand mainstay and long-standing favorite among Orlando diners.

A sleek Mills 50 counter devoted to Sanuki-style udon made with Kagawa flour, served in soulful broths with precise toppings. Recognized with a Michelin Bib Gourmand and embraced by locals.

Family-run and deeply neighborhood-focused, this Mills 50 staple turns seasonal ingredients into comforting, Southern-leaning plates. Michelin Bib Gourmand and a frequent pick by respected regional editors.

A spirited neighborhood rum bar serving heartfelt Cuban and Floridian plates—ropa vieja, mojo chicken, oysters. Michelin Bib Gourmand; its cocktail program and sense of place earn consistent local praise.

A Filipino restaurant anchored in Mills 50 and community, sourcing heavily from local farms. Holder of a Michelin Green Star for sustainability and celebrated by critics for vibrant, modern Filipino flavors.

Chef Tung Phan’s Vietnamese-French tasting menu turns quail, crab curry, and pho nuances into elegant courses. One Michelin Star and lauded by Orlando Weekly for inventive, deeply personal cooking.

A minimalist, two-seating omakase where otsumami and pristine nigiri shine through restraint. Awarded one Michelin Star; inspectors commend its balance and purity of flavor.

Ten seats, farm-forward finesse, and a modern omakase that champions Central Florida purveyors. One Michelin Star and highlighted by community leaders for elevating local product with precise technique and thoughtful pairings.

An intimate omakase by Mark and Jennifer Berdin where serious fish, a deep sake list, and a music-forward vibe meet. Awarded one Michelin Star and often cited by local critics for its personality and polish.