Boulder restaurants shine in 2025 Michelin Guide

Frasca Food and Wine, Boulder’s upscale Italian standout, retained its star in the newly released 2025 Michelin Guide, which for the first time granted a second star to a Colorado eatery: The Wolf’s Tailor in Denver. 

Boulder Cozobi Fonda Fina, a Mexican concept from chef Johnny Curiel that focuses on nixtamalization, or the preparation of corn or maize for cooking, is new to the 2025 list of Bib Gourmand recommendations for high quality at a reasonable price. Basta, a woodfired pizza restaurant from the highly decorated Boulder-based Id Est Hospitality Group, maintained its previously granted position on the Bib Gourmand list. 

Boulder restaurants to earn a Michelin green star, which recognizes sustainability practices, were Blackbelly Market and Bramble & Hare.

Michelin’s 2025 recommended restaurants included Boulder eateries Blackbelly Market, Boulder Dushanbe Tea House, Bramble & Hare, Oak at Fourteenth, Santo, Stella’s Cucina and Zoe Ma Ma.

“We are incredibly proud to see Colorado’s culinary scene continue to thrive and gain prestigious recognition through the Michelin Guide,” Colorado Tourism Office director Timothy Wolfe said in a prepared statement. “These honorees not only highlight the exceptional talent and creativity of our chefs and restaurateurs, but they draw out-of-state and international visitors to experience our vibrant food scene and support a strong tourism industry statewide.”

Michelin, which designates the best restaurants around the world, sent its mystery diners into eateries in Boulder, Denver, Aspen and Vail for the first time in 2023. The places they selected might receive one of the guide’s coveted stars – one star for “restaurants using top-quality ingredients, where dishes with distinct flavors are prepared to a consistently high standard,” two stars “when the personality and talent of the chef are evident in their expertly crafted dishes [and] their food is refined and inspired,” or three stars for its “highest award, given for the superlative cooking of chefs at the peak of their profession; their cooking is elevated to an art form and some of their dishes are destined to become classics.”

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