Winner: Sühring 

Led by twin chefs Thomas and Mathias, Sühring recently earned three Michelin stars, cementing its place at the top of Bangkok’s fine-dining scene. Their 14-course Erlebnis menu reinterprets German culinary heritage through contemporary technique. Dishes such as Brathering with chervil, trout with horseradish, and king crab with chestnut nod to Central European flavors, while refined plates like scallop with buttermilk and beechnut or turbot with squash and mussel show technical control. Heavier classics appear in elegant form, wild pastete with parsley and pistachio, duck with persimmon and cru de cacao, or optional Kagoshima A5 Wagyu with carrot and oxtail. Desserts like orange with almond and chamomile complete a journey that balances nostalgia, seasonality, and modern European finesse.

Mia 

Mia is led by Chef-Patrons Michelle Goh and Top Russell, whose tasting menu blends classical French technique with calibrated Asian influence. Goh’s background in French pastry shapes the restaurant’s precision and structure, while Russell brings layered Southeast Asian flavors into a modern European framework. The “Taste of Mia” menu features dishes such as Hokkaido scallop and blue fin tuna with truffle ponzu and N25 caviar, confit trout with curry hollandaise and curry leaf, and roasted pigeon with boudin blanc and Albufera sauce. Grilled Brittany lobster with yuzu kosho beurre blanc further reflects this cross-continental approach. Sauces are central, proteins are handled with technical care, and Asian acidity sharpens otherwise classical European foundations.

Avra 

Moving locations at the moment and, this long beloved family-owned restaurant brings Greek, Georgian, and Slavic home cooking to Bangkok through recipes passed down across generations. The menu reflects Greek coastal traditions, built on olive oil, oregano, lemon, and garlic. Dishes such as grilled octopus with ladolemono, saganaki, tzatziki with warm pita, and horiatiki salad emphasize brightness and ingredient clarity. Meze plates lead into charcoal-grilled meats including souvlaki and lamb chops, marinated with citrus and herbs before cooking. Moussaka and khachapuri introduce Slavic and Georgian influences, while whole grilled fish maintains Mediterranean simplicity. Yogurt-based sauces and herb dressings provide acidity without heaviness. AVRA’s identity lies in clean technique, balanced seasoning, and faithful execution of regional European comfort dishes.