All Michelin Stars in the San Diego Region
| Restaurant | Stars | Cuisine | Location | Format · Price/person | Reserve |
|---|---|---|---|---|---|
| Addison | ★★★ | California Contemporary | Del Mar | 10-course tasting · $395[3] | addisondelmar.com |
| Valle | ★ | Modern Mexican / Baja | Oceanside | Seasonal tasting · $220++[9] | Tock (valleoceanside.com) |
| Lilo | ★ | Contemporary coastal | Carlsbad | 12-course tasting · $265[11] | OpenTable |
| Jeune et Jolie | ★ | Modern French | Carlsbad | 4-course prix fixe · $105–$120[15] | OpenTable |
| Soichi | ★ | Japanese omakase | San Diego (Univ. Heights) | Omakase · ~$200+[16] | soichisushi.com |
The Anchor Pick: Addison ★★★
Addison by William Bradley
Southern California's only three-star Michelin restaurant[2]. Chef William Bradley has run the kitchen since 2006, earning stars progressively: 1★ in 2019, 2★ in 2020, 3★ in 2021 — held continuously since[1]. The 10-course seasonal tasting menu ($395/person) evolves with California produce and weaves in Japanese, Mexican, and French influences[3].
Just refreshed (May 2026). Addison closed for a 7-week renovation on April 1, 2026, reopening May 19[4]. The refresh modernized the dining room and converted the former bar into a new Champagne Lounge, while preserving the Spanish Colonial Revival bones of the Fairmont Grand Del Mar property[5]. Bradley has also voiced ambitions to earn 3 stars at a second restaurant — following Thomas Keller as the only American chef to achieve that[5].
Champagne Lounge (walk-in, no reservation): $198/person for savory and sweet bites, optional champagne pairing +$175[3]. Good option if the main dining room is full.
Expect a 3+ hour experience with synchronized plating, widely spaced tables, and optional Wagyu/truffle upgrades[6]. A 2025 reviewer noted limited menu evolution since 2021 but called the Cantonese quail course "possibly the best I've ever eaten"[7].
1-Star Alternatives
Valle ★
Chef Roberto Alcocer — over 25 years across Baja, France, and Spain, plus his own Guadalupe Valley winery[10]. The seasonal tasting menu ($220++ per person) leans into Baja California wines and California produce; a concise tasting is also available at $140++[9]. Oceanfront with views of the Oceanside Pier. Chef's Table experience available in the kitchen[8].
Best for: dramatic coastal setting + unique Baja wine pairingLilo ★
Chef Eric Bost's intimate 22-seat restaurant inside a converted boogie board factory. The 12-course menu ($265/person) spotlights hyper-local ingredients — spot prawns, California abalone, 28-day dry-aged beef — with globally-inspired technique[11]. Pairing tiers: traditional $190 · Champagne $290 · non-alcoholic $110 · hybrid $165[12]. Earned its star within 10 weeks of opening (April 2025)[13].
Best for: intimate eccentric setting + fastest-starred new restaurant in the regionJeune et Jolie ★
Chef Eric Bost (trained with Guy Savoy; staged across Singapore, NYC, and Paris[14]) in a rose-toned, light-filled room. 4-course prix fixe at $105–$120/person[15]. Also offers Le Menu du Bar — à la carte at the bar lounge, walk-in welcome, same kitchen output.
Best for: classic French technique at the lowest price point; bar seating requires no reservationSoichi ★
Chef Soichi Kadoya's intimate omakase counter where diners watch the chef work and interact throughout the meal. Freshest ingredients sourced directly from Japan[16]. Plan for ~$200+ all-in. The most casual atmosphere of the five starred restaurants.
Best for: pure Japanese sushi experience; neighborhood feel