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.
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. MICHAEL MINA delivers an inspiring and innovative five-course tasting menu for $165 (vegetarian menu available for $135). Guests are invited to choose from a selection of three items within each course. Wine pairings are an additional $150, and Reserve wine pairings are an additional $300. Read more about our wine list at Star Wine List.
HoursMICHAEL MINA San Francisco Reservations: 415.397.9222
Large Party Contact
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 Rochelle Ikeda at firstname.lastname@example.org or 415.397.9222.
RAJ DIXIT – EXECUTIVE CHEF
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, granting 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.
GIOVANNI PUGLIESE – GENERAL MANAGER
Raised on Southern Italian hospitality, Calabrian-native Giovanni Pugliese brings over two decades of industry experience to his role as general manager to Chef Michael Mina’s flagship restaurant. Pugliese works closely with Chef Mina and Executive Chef Raj Dixit to orchestrate a seamless experience at Michelin-starred MICHAEL MINA, one that recently granted the restaurant four stars by the San Francisco Chronicle.
Raised in a part of Southern Italy where the majority of businesses are restaurants, Pugliese has been in the hospitality industry for his entire life. Prior to making the Bay Area his permanent home nearly a decade ago, his world travels allowed him to work nearly every position throughout hotels and restaurants across Europe and beyond. Pugliese served in various management and operations roles upon arrival to San Francisco including time spent at The Ritz-Carlton, Café Tiramisu, and the Au Bon Repas Restaurant Group. He first joined MINA Group at the former BOURBON STEAK within the Westin St. Francis as a captain before joining the corporate task force team to assist with MINA properties across different markets, and then finally landing in a permanent role at MICHAEL MINA.
Pugliese brings a warm and rare approach to his role as general manager. A natural-born leader, he drives his team to carry out his vision and spirit of hospitality in a way that’s simultaneously approachable yet powerful. Alongside Chef Mina and Chef Dixit, he’s worked tirelessly to create a new identity for the eponymous flagship restaurant and is thrilled to bring a concept that’s never been done before to life.
When asked what his driving force is, it is without hesitation: his family. Father to Aurelius and Viviana, Pugliese and his wife receive their core inspiration and positivity from one another and their children.
NICKY MUNCY – EXECUTIVE PASTRY CHEF
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 at once rooted in technique and yet outside-the-box, featuring unique flavor combinations and modern presentations. A highlight on the menu is representative of Muncy’s style – the Chocolate Baba, an unexpected yet delicious combination of orange blossom, carob and Thai basil, with 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 up 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.
SF CHRONICLE awards MICHAEL MINA 4 Stars!
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.
MICHAEL MINA - A NEW CHAPTER
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We are partnering with Thanx to provide you with delicious rewards. Just for signing up, earn a complimentary glass of champagne at Michael Mina! The program is free, and our way of saying “THANX” to our patrons.