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Ebbe
Contemporary Nordic
A U-shaped marble bar dominates the room at this downtown Tampa tasting-menu spot, where the chef's Swedish roots quietly steer everything on the plate. One menu, no choices, and the cooking is precise without being fussy, leaning on fermentation, Nordic technique, and very good sourcing. It holds a Michelin star and draws the kind of crowd that books a month out and still feels like they got lucky.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Beet roulade
“Artful plating takes center stage in dishes like the beet roulade with a brown butter and black cherry sauce.”
Michelin Guide -
Turbot
“Fermented white asparagus beurre monté and sautéed spinach make a beautiful base for tender turbot that comes alive with a quenelle of sturgeon caviar.”
Michelin Guide -
Braised oxtail
“Braised oxtail with seared foie gras and a brunoise of sunchoke is equally rich and tender.”
Michelin Guide
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