Tampa restaurants receive Michelin Star awards
TAMPA, Fla. (WFLA) — Tampa, Orlando and Miami all saw new additions to the Michelin Guide, as several restaurants were awarded Michelin Stars.
It was a packed house as several chefs and restaurants were given awards, including some in Tampa.
One of the Michelin Star recipients was Ebbe in downtown Tampa.
“I’m always happy to be recognized by my peers,” Chef Ebbe Vollmer said. “What we do is really valuable. For us, it’s just amazing to be able to get here.”
Vollmer is from Sweden and opened his restaurant on North Franklin Street about nine months ago.
“So, it’s been hard work to get everything in place but with a fantastic team we did fairly well, I can say,” he said.
The Michelin Star chef said he comes from a restaurant family.
“I ended up in the kitchen and that’s where I stayed, that’s the story,” Vollmer said.
Another Tampa Michelin awarded restaurant is Kōsen, located on Palm Avenue.
Several other Tampa restaurants were highlighted and given other awards, like Streetlight Taco, Lilac, Rocca, Psomi and Gorkhali Kitchen.
These chefs are credited with helping cultivate a culinary experience right to your table.
St. Petersburg was not eligible for ceremony.
The restaurants in Tampa receiving Michelin Star awards were (Inspector notes included):
Ebbe (Contemporary cuisine)
Chef Ebbe Vollmer’s eponymous downtown dweller isn’t your typical Tampa restaurant. Scandinavian elements make their way onto the dishes here, hinting at the chef’s Swedish background, and the cooking is both clever and confident without superfluous fuss. Artful plating takes center stage in dishes like the beet roulade with a brown butter and black cherry sauce. Fermented white asparagus beurre monté and sautéed spinach make a beautiful base for tender turbot that comes alive with a quenelle of sturgeon caviar. Braised oxtail with seared foie gras and a brunoise of sunchoke is equally rich and tender.
Kōsen (Japanese cuisine)
Though a two-concept spot (Kō is a separate space for kaiseki), all eyes should be on the omakase, which Chef Wei Chen runs with skill and precision. Delicate sea bream wrapped around sprouts with shaved black truffle delivers dialed-in flavors, while tempura-fried kamasu, served with myoga and chilled, roasted sweet eggplant, is smart and spot on. After a handful of dishes from the kitchen, they progress into the nigiri. There’s plenty of showmanship and style, but the sushi leans traditional without a lot of fuss, as in the kinmedai, seared, then hit with a squeeze of lime.
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