Best Restaurants in Denver (2025)

A creative, sustainability-minded tasting where Colorado produce meets technique spanning Asia to Italy. Michelin bestowed a star and a Green Star; local writers celebrate the boundary-pushing ferments and smart beverage pairings.

Chef Johnny Curiel channels Mexican roots into crudos, masa, and those famed sourdough tortillas. Michelin awarded a star, and the restaurant was a 2025 James Beard Best New Restaurant nominee—expect high demand and high payoff.

Hop Alley refers to the original name for Denver's Chinatown, but there's nothing historic about this sleek restaurant. In keeping with the contemporary look, the Chinese menu with Sichuan leanings features modern adaptations of classics. There's plenty of originality and bold flavors, as seen in dishes like gai lan, a dynamic plate of grilled Chinese broccoli with schmaltz and oyster sauce finished with house-made duck salt and crispy shallots. Shrimp toast topped with whipped shrimp and chicken thigh is far from standard thanks to mustard gastrique and tiger vinaigrette. Dan dan mian noodles are set with ground pork in a Szechuan peppercorn broth that brings the heat. Uniquely beguiling cocktails provide an excellent companion to the cuisine, accented with the likes of orgeat and green Sichuan peppercorns. - Michelin Inspector

This Larimer Street spot from chef Jose Avila is no fuss and no frills but all heart. Inside, it's equal parts cozy and colorful with dark, unpolished wood floors and vibrant walls. In case the name didn't give it away, pozole is the star of the show. They feature the typical rojo and verde broths as well as white, black (with a smoky char from roasted chilies) and vegetarian—eschewing pork for mushroom and chayote. It's an impressive take on a Mexican staple. Customize the protein and opt for the tender and flavorful pork, and order a mezcal from their extensive selection. Should pozole not call your name, there are tacos and pambazos on offer, and on weekends, mornings are met with chilaquiles and a concha French toast that's worth an early wake-up call. - Michelin Inspector

Temaki Den is nestled within The Source Hotel + Market Hall. It's an open space, tucked among other vendors, and a dark color palette lends a modern, if moody, feel to this spot. As the name suggests, it is all about temaki, or handrolls, though they do feature aburi (flame-seared) nigiri as well. Begin with broccolini goma-ae, a nicely balanced dish of blanched bright green broccolini dressed in a sesame dressing, before moving on to temaki, available à la carte or as a set. Rolled for guests, one at a time, the Scottish salmon belly with yuzu kosho and crispy shallots is a standout. Don't skip the eggplant nigiri, seared and caramelized with miso to deliver a buttery, rich and slightly sweet knockout flavor. - Michelin Inspector

A Colfax standout reimagining Vietnamese flavors with verve—think tomato toast with culantro or bún chả with Colorado fruit. Featured in The New York Times Restaurant List coverage and celebrated by 5280 for its progressive team culture.

Park Hill’s Latin kitchen draws on Caribbean, Mexican, and Mediterranean influences for sunny, shareable plates. Praised by local critics and a 2025 James Beard Best Chef Mountain semifinalist team, it’s a neighborhood star with destination cooking.

An Union Station anchor from James Beard winner Alex Seidel, recently refreshed with a 2025 renovation. Critics highlight its Colorado producer ties, flexible café-by-day format, and seasonal dinner menu for travelers and locals alike.

Tavernetta is an absolute stunner. Every detail has been considered and designed to encourage lingering and relaxing in this unique and beautiful space. The Italian menu nods to more well-known dishes from multiple regions, and the plates are refreshingly uncluttered. The classics are prepared with obvious care, as in a crostini primavera with a sourdough base layered with creamy stracciatella, heritage English peas and lovely spring greens. Crisp and fresh, it's simple but spot on. Spaghetti all'amatriciana is loaded with guanciale, tomato and pecorino romano for a wonderfully savory dish. To finish, tiramisu is a classic for a reason.Come at lunch for a delicious two-course deal, then spring for a dessert. - Michelin Inspector

Penelope Wong’s beloved dumpling shop graduates from food truck to brick-and-mortar with limited lunch and pop-up dinners. Recognized by national and local editors and a 2025 James Beard Best Chef Mountain semifinalist, it’s worth planning around the hours.