Best Restaurants in Tucson (2025)

Housed in a 1930s warehouse, BATA builds a fire-first Sonoran cuisine with a strict regional sourcing ethos. Lauded by Sunset Magazine and praised by local critics, it’s Tucson’s destination for refined, wood-fired creativity.

Chef-owner John Martinez channels the borderlands with mesquite-grilled dishes and bright crudos. Recognized by The New York Times and included on Eater’s essential Tucson list, it nails modern Southwest bistro vibes without losing local roots.

Chef Maria Mazon’s market-driven tacos and daily salsa flights celebrate Sonoran flavors on vibrant Fourth Avenue. Featured in The New York Times and led by a James Beard–recognized chef, BOCA is festive, personal, and unmistakably Tucson.

Wendy Garcia’s plant-forward Latin menu changes daily, sourcing locally and riffing on Sonoran traditions. Named Yelp’s No. 1 Place to Eat in the U.S. for 2024 and praised by local media, it’s joyful, seasonal cooking with heart.

Southern flavors meet the Sonoran Desert at this indie gastropub known for shrimp and grits, gumbo, and craft cocktails. Frequently praised by Tucson food writers, it’s a lively neighborhood standby with real local personality.

In historic Barrio Viejo, The Coronet serves seasonal, globally inspired plates with thoughtful sourcing and a strong wine program. Highlighted by local and national travel writers, it’s a graceful expression of Tucson’s creative dining scene.

Since 1952, this South 4th Avenue classic has served Sonoran staples and the famous President’s Plate. Recently sold to a local owner but still going strong, it remains a community touchstone and a rite of passage for visitors.

Part grocery, part cafe, part pizzeria, Time Market showcases heritage grains, artisan breads, and wood-fired pies. Noted by national travel writers and local critics, it’s a casual everyday favorite that channels Tucson’s ingredient-first ethos.

A minimalist room, natural wines, and expertly blistered sourdough pizzas define ANELLO. Beloved by local diners and critics, it’s a focused, quietly ambitious spot where Tucson produce and wood fire do the talking.

A South Tucson mainstay for house-made corn tortillas, seafood tacos, and fruit cups, Pico de Gallo is frequently cited by national writers as essential eating for authentic, affordable Sonoran flavors.

Chefs Devon Sanner and Mat Cable mash up Italian-American comfort with Sonoran ingredients—think elote arancini and birria-topped pies. Featured by Condé Nast Traveler and celebrated locally, it’s playful, smart, and deliciously Tucson.

A local institution for oysters and American seafood since 1993, Kingfisher continues under Tucson ownership with seasonal menus and its famed “summer road trip” specials. Consistently recommended by local critics for classic technique and hospitality.