The Michelin Stamp of Approval in the Mountains

Famed Michelin Guide gives stamp of approval to restaurants in the region

When you think about dining in the Smokies and beyond into the mountains of North Carolina, certain staples spring to mind. You’ve got your pancakes. There’s tons of barbecue. And the number of places selling down home, farm approved fare are too many to count.

But upscale dining? The kind that might attract the attention of international guidebooks? You’ve had The Peddler and the Greenbrier in Gatlinburg that might have earned a shot but that’s been about it for the Smokies.

In recent years, the foodie scene in downtown Sevierville has taken quite the upturn with The Appalachian, Seasons 101 and others.

Traditionally, the food in Western North Carolina, especially around Asheville, has been a bit more daring, a bit more of what the experts who rate restaurants might be interested in. And it turns out that they really are interested. Or at least starting to be interested.

For the first time in its history, the MICHELIN guidebook has published a guide to the restaurants of the American South, and several restaurants – 15 in the Asheville region and 3 in the Knoxville region were recognized. You want to try some MICHELIN approved dining options in the mountains? Read on.

MICHELIN – like the tire company?

Yep. But it’s a French tire company so the whole thing makes sense. Back in the early 1900s MICHELIN – again a company that makes tires – wanted to encourage people to go on road trips, burn rubber and increase the demand for tires. So, the Michelin brothers – Edouard and Andre – published a guide for motorists offering maps, tips for tire repair and replacement, where you could find mechanics, hotels and petrol stations.

Over the years the project grew and morphed into not only telling you where restaurants were but rating their quality. So, a MICHELIN Star rating system with three stars is the pinnacle of dining and became the foremost indicator of a restaurant’s quality.

Despite being a Francophile who studied French for eight years, I never really bought into the whole MICHELIN system. Not that I doubted the restaurants weren’t exceptional. It’s just that MICHELIN restaurants weren’t the kind of places I was likely to dine for a variety of reasons. Not the least of which they tended to be very snooty. But also, for a long time they seemed weighted towards an old school French kind of cooking. In other words, heavy with cream sauces and Coq au Vin and those sort of things.

MICHELIN has long worked to successfully shed that reputation. And in more in recent years begun recognized less traditional dining establishments, even food trucks.

In November of 2025, MICHELIN released its inaugural guide to the American South. It’s not perfect. It has some limitations. But it’s a good start to bring a MICHELIN approach to regional dining establishments and give some of them a well-earned dose of culinary credibility.

How does the MICHELIN rating system work?

Um. It’s little more complicated than you might like. But that’s partly because they’re trying to broaden their horizons in terms of the types of restaurants or hotels they want to recognize.

Essentially, they have a team of inspectors who will arrive at a restaurant unannounced and try a restaurant’s offerings incognito. The food is paid for by MICHELIN so the inspector feels no obligation to – in my words – be cool. They then go through whatever criteria MICHELIN requires and rate the restaurant on the three star system.

At its heart, the system can be simple. A star is awarded for outstanding cooking. What is outstanding cooking? OK, we’re off the simplicity thing. There are five categories. First is ingredient quality – and all the down home restaurants are out. They also rate harmony of flavors and mastery of culinary techniques. And also how the chef’s personality shines through their cuisine – I told you they were French – and consistency across an entire menu over time. They will eat at a place as many times as it takes to get a full idea of the overall experience.

What’s the difference between one, two or three stars?

Per the MICHELIN website:

“One MICHELIN Star recognizes restaurants that use top-quality ingredients and prepare dishes with distinct flavors to a consistently high standard.”

“We award two MICHELIN Stars to restaurants where the team’s personalities and talents shine through in expertly crafted dishes, with food that is both refined and inspired.”

“Three MICHELIN Stars represent our highest honor. Again, we award Stars to restaurants, not chefs. But three-Star establishments tend to have chefs at the peak of their profession, where the cooking elevates the craft to an art form, with some dishes destined to become classics.”

Are there any other designations?

Yes. The Bib Gourmand recognizes a restaurant the provides great value, “simple but skillful cooking at an accessible price.” They have also created a Green Star Award for a restaurant that performs excellent cooking in a way that highlights sustainability. Luminosa, an Italian American Restaurant in the Flat Iron Hotel in Asheville, is only of only three restaurants across the South to receive the Green Star. It also received the Bib gourmand.

Finally, the Guide will include restaurants on its Recommended List. It’s a bit like an honorable mention recognizing consistency, creativity and quality.

Are there any limitations to the system?

Well, yeah. The American South is a big place. I don’t know how many inspectors the guide has working from New Orleans to Miami, up to Asheville and over to Memphis. But it surely ain’t enough. The guide is a massive operation covering the globe. It does a good job for what it does, however, the goal is just too big.

Because of necessity, restaurants recognized are typically in big cities, at least in the United States. You could be serving the best food in the world but MICHELIN ain’t making it to Maynardville, you know?

So, did restaurants from Pigeon Forge, Gatlinburg or Sevierville not get recognized because they weren’t good enough? Or did MICHELIN not have inspectors travel that far outside of Knoxville. Since everything happens incognito, I don’t reckon we’ll know.

Can I dine at a MICHELIN star restaurant when I visit the mountains?

No. None of the mountain restaurants received a star. You’re closest option is Scoundrel, a single star French Restaurant in Greenville, South Carolina – roughly three hours from Pigeon Forge. Atlanta and Nashville each have multiple single star options.

Where Can I get a taste of MICHELIN while on vacation in the mountains?

Three Knoxville area restaurants were recognized as “recommended.” J.C. Holdway and Potchke in Knoxville and RT Lodge in Maryville. JC Holdway – located just down from Market Square offers farm-fresh regional dinner, many of which are cooked over a wood-fired grill. Potchke is a deli – which shows expansion of MICHELIN’s standards – and is something of a surprise to me. Of course, I’m not an inspector. RT Lodge – which is located in a Boutique Inn back behind Maryville College – is the kind of place that makes its own bread, pickles, mayo and pimento cheese. The sample menu include Duck Confit and Pan Roasted Red Fish.

On the North Carolina side of the mountains, three restaurants received the Bib Gourmand ranking:

• Luminosa – Double-honored with both a Green Star and a Bib Gourmand, Luminosa proves that sustainability and accessibility can go hand-in-hand. Its menu blends fine-dining precision with neighborhood warmth — the kind of spot where a handmade pasta can still feel like comfort food.
• Little Chango – In the heart of the South Slope, Little Chango hums with color and creativity. Chef Iris Rodriguez’ menu centers on arepas, generously topped with specialties like ropa vieja and pernil.
• Mother – Born from the art and science of sourdough, Mother is a neighborhood café and wine bar where hospitality rises as naturally as its bread. Owner Heidi Bass centers the café’s menu on its bread program, from decadent sandwiches to a delightfully crunchy dusting of sourdough breadcrumbs atop fresh salad.

Twelve more made the “Recommended” list:

• Addissae Ethiopian Restaurant – Warm, spice-forward stews, injera made with care and heartfelt hospitality anchor this downtown eatery. It’s a cornerstone of Asheville’s global table.
• All Day Darling – A North Asheville brunch favorite by Chef Jacob Sessoms. His other restaurants, Golden Hour and Table, also make this list.
• Cúrate Bar de Tapas – Chef Katie Button’s nationally-renowned Spanish tapas bar, still defining Asheville’s culinary identity.
• Golden Hour – This glamorous dining room, located inside The Radical Hotel, centers its menu on open fire cooking and seasonal Appalachian ingredients. The concept, by Chef Jacob Sessoms, is both elegant and playful in its execution of upscale, farm-driven cuisine.
• Good Hot Fish – Chef Ashleigh Shanti’s counter service spot in Asheville’s historic Black Southside neighborhood pays homage to the fish-frying matriarchs of her family. The menu centers on classics like fried fish sandwiches on soft white bread. But also include Shanti’s flavorful signature dishes, like a sweet potato cabbage pancake and a zesty “ranchovy” salad.
• Leo’s House of Thirst – A cozy West Asheville bistro with small plates and a serious natural wine list. Owner Drew Wallace and Chef Austin Inselmann also helm The Admiral.
• Soprana – This eatery, atop The Embassy Suites in downtown Asheville, proffers Italian brick oven by Chef Jon Jerman. There’s also and a rooftop view that pairs perfectly with a craft cocktail.
• Sunny Point Café – Owned by April Moon Harper and Belinda Raab, Sunny Point has long been beloved for its all-day breakfast, garden-fresh produce and joyful neighborhood vibes.
• Table – Chef Jacob Sessoms’ first Asheville restaurant is a downtown pioneer that helped launch Asheville’s farm-to-table movement.
• Tall John’s – Montford’s elevated neighborhood tavern, where co-owners Lillian Payne and Chef Trevor Payne serve up Southern pub classics with sophisticated technique.
• The Admiral – A West Asheville institution, helmed by owner Drew Wallace and Chef Austin Inselmann, serving seasonal, chef-driven plates in a low-key setting.
• Ukiah Japanese Smokehouse – Chef Michael Lewis merges Japanese flavors with Southern smoke in this cross-cultural downtown eatery.

Assuming the inspectors didn’t make it to Sevier County, are there any restaurants that should have been considered?

I have to think The Appalachian. It shares an approach to cooking like some of the other restaurants on this list would have made some level of ranking. The mom-and-pop barbecue places Preacher’s and Delauder’s certainly merit consideration as well. Hopefully in the coming years, MICHELIN will expand its reach and give these restaurants and others a chance to test their mettle.

Do you plan to try any of these MICHELIN recommendations? Let us know in the comments and on the socials!