All 8 Restaurants at a Glance
| Restaurant | Stars | Cuisine | Price (¥/person) | District | Booking |
|---|---|---|---|---|---|
| Xin Rong Ji | ★★★ | Taizhou seafood | ¥1,850–2,580 + 15% | Chaoyang | Phone only (no English site) |
| Chao Shang Chao | ★★★ | Teochew (Chaozhou) | ¥1,888 | Chaoyang (CBD) | Phone only |
| Lamdre | ★★ | Plant-based | ¥1,299 | Chaoyang (Sanlitun) | Resy (English) |
| Blackswan | ★★ | French contemporary | ¥1,080–1,680 | Shunyi (airport area) | Phone |
| King's Joy | ★★ 🌿 | Vegetarian | ¥999–3,999 | Dongcheng | Phone / email |
| Jingji | ★★ | Beijing Royal / Imperial | — | Chaoyang (Guomao) | Phone |
| Lu Shang Lu | ★★ | Shandong / Confucius | — | Chaoyang | Phone |
| Shanghai Cuisine | ★★ | Shanghainese | — | Chaoyang (Sanlitun) | Phone |
¥ = CNY. Prices exclude wine pairing (add ¥498 at 3-star restaurants) and service charges where noted. "—" = not publicly listed; contact restaurant directly. 🌿 = Michelin Green Star (sustainability).
Three-Star Restaurants
Xin Rong Ji ★★★
Beijing's first-ever three-star restaurant, earning the distinction in the guide's inaugural 2020 edition and holding it uninterrupted for seven consecutive years.[1][2] The menu is anchored in Taizhou cooking — fish and seafood from the East China Sea — served in an elegant, relaxed modern-Chinese space. The kitchen's most coveted item is the 28-day-old baby Peking duck, available only at this flagship branch and requiring advance pre-order.[3]
Signature: braised yellow croaker, crispy cutlassfish, sweet potato with honey sauce, 28-day-old Peking duck (pre-order required).
Booking: Phone only — no English website; use hotel concierge
Wine pairing: ¥498 add-on · Note: 15% service charge applies
Chao Shang Chao ★★★
The first Teochew restaurant to earn three Michelin stars in Beijing (2024).[4] Chef Yat Fung Cheung — born in Hong Kong, cooking since 1995 — was honoured with the inaugural Beijing Michelin Mentor Chef Award in 2026 for revamping classics with modern precision.[5] Entrance is through a hallway lined with steeply priced dried fish maws; the restaurant occupies the 4th floor of a CBD mall with no other tenants on that level — deliberately hidden.[6]
Signature: braised fish maw with 30-year-aged dried radish, hairy crab with yellow wine and crab yolk, pigeon two ways (seared breast with shrimp purée + stuffed leg).[6]
Phone: +86 10 8596 2666
Booking: Phone only, no walk-ins · English menu + English-speaking staff available
Wine pairing: ¥498 add-on
Two-Star Restaurants
Lamdre ★★ New 2026 Asia's 50 Best #17
Beijing's most internationally celebrated restaurant in 2026 — the city's only entry in Asia's 50 Best Restaurants 2026, ranked #17 and winner of the Highest Climber Award (jumped 33 places).[7][8] Opened late 2022; the name derives from Tibetan Buddhism meaning "the path towards enlightenment." Chef Dai Jun brings 30+ years of Cantonese and Chaozhou kitchen experience, recalibrated entirely around plant-based ingredients after a period studying in Japan.[9] A pitched-roof skylight floods the minimalist dining room with natural light.
Signature: handmade Heilongjiang soybean tofu soaked in matsutake mushrooms and Fujian seaweed; chargrilled Yunnan mushrooms with smoky aromas; sunflower appetizer (hawthorn cake, green apple, sweetcorn purée).[10]
Phone: +86 10 8597 8888
Booking: Resy (English-friendly) — book 2–3 weeks in advance
Blackswan ★★ New 2026
Chef Vianney Massot trained under Joël Robuchon for nearly a decade — responsible for menu development across Robuchon's global establishments — before opening this restaurant inside the Luohong Art Museum.[11] Feather motifs and arabesques fill a spotless white dining room overlooking a pond where swans and koi swim. Two fixed experiences: Harmony (6-course, ¥1,680) and Freedom (3-course, ¥1,080).[12]
Signature: slow-roasted wild-caught turbot with two sauces; Blue Lobster (¥780 à la carte).
Phone: +86 10 5385 9911
Hours: Tue–Sun, dinner from 6 pm
King's Joy ★★ Green Star
The world's first vegetarian restaurant to earn three Michelin stars (awarded 2020); downgraded to two stars in the 2025 guide but retains its Michelin Green Star for sustainability.[13] Led by chef Gary Yin and his two sisters in a historical courtyard house with Zen aesthetics — a group of traditional buildings around a central patio, adjacent to the Yonghe (Lama) Temple. Three lacto-ovo menus (10+ courses), all adaptable to vegan on request; menu must be selected when booking.[14]
Signature: vegetable carpaccio with multiple dipping sauces, mushroom Wellington, rich mushroom soups, sweetened hawberry palate cleanser.
Phone: +86 10 8404 9191 · Email: rsvp@kingsjoy.com
Note: Choose your menu at booking time; seated capacity ~220
Jingji ★★
Housed on the 2nd floor of The Ritz-Carlton Beijing, Jingji serves Imperial Banquet cuisine — the most refined tradition of Chinese court cooking.[15] The name is a portmanteau of "Beijing" and "Yueji," the city's official rose flower. Set menus in the main dining room focus on dried seafood and vegetables with a signature braised fish maw in flavoursome broth; private rooms allow fully customised menus including bird's nest and abalone. Pre-ordering specific seafood is encouraged for peak freshness.
Signature: braised fish maw, bird's nest preparations, premium dried seafood, abalone (private room menus).
Phone: +86 10 5969 5698
Lu Shang Lu ★★
Beijing's only top-rated restaurant specialising in Shandong cooking — specifically Confucius cuisine from Yantai — with live seafood shipped daily from the Jiaodong Peninsula coast.[16] Earned two stars in the 2025 guide for "high-quality ingredients, excellent cooking skills and stable standards." The sommelier team has produced both a Michelin Sommelier Award winner and a tea master award winner, making the tea service a serious attraction in itself.
Signature: roast 45-day-old duck served with caviar, prawn crackers, and Shandong pancakes; sea cucumber dishes; extensive live seafood.
Note: Extensive curated tea menu; bespoke tea service a highlight
Shanghai Cuisine ★★
Brings authentic Shanghainese cooking to Beijing with a head chef and kitchen team predominantly from Shanghai, sourcing seasonal Jiangzhe (Jiangsu-Zhejiang) ingredients otherwise difficult to find in the capital.[17] The cosy, understated space is done in neutral greys with pops of teal green — less formal than the other two-stars. Known particularly for dim sum, including xiao long bao and seasonal qingtuan (sweet sticky rice dumplings filled with Chinese mugwort).
Signature: xiao long bao, qingtuan, drunken chicken, red-braised pork belly, eight treasures stuffed duck.
Source: Michelin Guide Beijing 2026[18] (announced October 2025).[19] 99 total starred restaurants; 2 hold three stars, 6 hold two stars. Two new two-star promotions in 2026: Blackswan and Lamdre.