252 California Street San Francisco , CA 94111

We’re closed – but the good news is that you can still enjoy many of our signature dishes at MINA FAMILY KITCHEN!  Available for pick-up or delivery in the Greater SF Bay Area seven days a week!

For delivery and pickup, click here.

Michael Mina

We’re closed – but the good news is that you can still enjoy many of our signature dishes at MINA FAMILY KITCHEN!  Available for pick-up or delivery in the Greater SF Bay Area seven days a week!

For delivery and pickup, click here.

Michelin-starred MICHAEL MINA takes guests on a journey through a world of exquisite spices; the crown jewel of the family of MINA restaurants is a true culinary oasis for all five senses. Chef Michael Mina’s eponymous fine dining restaurant reflects his core culinary philosophies and is a return to the flavors of his childhood bringing together the best of his Middle Eastern heritage with the finest of Mediterranean ingredients and techniques to create a completely new and unique culinary adventure – a world of “Middleterranean” cuisine.  

Located in the heart of San Francisco, MICHAEL MINA sits at the epicenter of the progressive San Francisco culinary scene. Thanks to a long history of accolades, this genuine San Francisco establishment offers guests craveable dishes in an elegant, yet relaxed, setting.  MICHAEL MINA offers a five-course tasting menu bursting with dynamic expression and vast culinary influences. From the inventive mezze course as part of our lunch experience to our signature, elevated caviar offerings available all day, MICHAEL MINA reminds guests that it is not a dream if it is real.


08 / 09 / 2020

What’s Happening


Recently awarded four stars by San Francisco Chronicle’s long-time Restaurant Critic Michael Bauer in his final review before retirement, the 5-course tasting menu invites guests to explore a dynamic expression of Chef Michael Mina’s vast culinary influences while also providing options within each course for the guest to define their ultimate dining experience.


Private Dining & Events

25 Seats in Private Dining | Full Restaurant Buyout

A special occasion calls for special treatment in the heart of the SF dining scene. We pull out the stops for you and your guests in our private room or reserve the entire restaurant. Our team will work with you to create a lasting memory.

For events please contact events@michaelminasf.com or 415.730.4591.

Chocolate Baba

Gift Cards

A Gift For Every Craving

Give the gift of an unforgettable dining experience.

“Michael Bauer’s last review: 4 stars to Michael Mina, at the top of his game” – San Francisco Chronicle

“The well-curated wine list is one of the best in the city” – Gayot

“Good food, good reviews, good business” – Forbes


About Our Chef: Raj Dixit

Raj Dixit, Executive Chef at MICHAEL MINA in San Francisco, has worked in a number of top kitchens across the country. In his current role, he collaborates with Chef Michael Mina to elevate and innovate the Michelin-Starred flagship restaurant, earning the restaurant a prestigious four stars by the San Francisco Chronicle in 2018. Dixit presents food centered on Mina’s philosophy of bold, balanced flavors, but also draws upon his passion for global flavors and influences.

A graduate from The Culinary Institute of America, Dixit has worked at The Ryland Inn under direction of Chef Craig Shelton, NYC’s Bouley Restaurant where he garnered three stars from The New York Times and two Michelin stars, The Inn at Dos Brisas, and Michael Mina’s Stonehill Tavern at the St. Regis Monarch Beach.


About Our Chef: Nick Muncy

Nick Muncy is a prolific pastry chef, food photographer, and creator of the culinary magazine Toothache. He has now stepped into the executive pastry chef position at Michelin-starred MICHAEL MINA, where he oversees the dessert courses and bread program of the vibrant six-course, Middle Eastern-inspired tasting menu in San Francisco.

Muncy works closely with executive chef Raj Dixit and the MICHAEL MINA culinary team to create whimsical and distinctive desserts that complement the spice-driven cuisine. His goal is for the transition from savory to sweet to be seamless – presenting a harmonious dining experience and spice journey from start to finish. Muncy’s desserts are both rooted in technique and outside-the-box, featuring unique flavor combinations and modern presentations. A highlight of the menu is representative of Muncy’s style – the Chocolate Baba, an unexpected yet delicious combination of orange blossom, carob, and Thai basil, set in a beautiful Kataifi nest.

Muncy grew up in Seal Beach, California, and attended the Art Institute, graduating with a degree in Culinary Arts. Muncy went on to work in the kitchen at Newport Beach’s Fairmont Hotel for two years, before an opportunity to work at Healdsburg’s Cyrus brought him to Northern California. At Cyrus, he learned the traditional foundations of baking and pastry under Roy Shvartzapel. After a brief sojourn to Los Angeles to work at Jose Andres’ The Bazaar, Muncy returned to the Bay Area to continue his pastry career at San Francisco’s Saison, where Matt Tinder was pastry chef. When Tinder accepted a position at Coi in 2011, he invited Muncy to join him. In December 2013, Muncy took over as Executive Pastry Chef. After more than five years working at Coi, he left and started his own independent food magazine, Toothache. Two years and four issues later, Muncy returned to the kitchen in his newest position as executive pastry chef at MICHAEL MINA.

Muncy credits his colorful career and passion for pastry to the host of talented mentors he’s worked closely with. He is inspired to influence the next generation of pastry chefs who will propel the pastry industry forward to exceptional heights.



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