Gia

Gia is one of Hanoi's three one-Michelin-star restaurants and the most personal of them. It is run by chef Sam Tran and her partner Long Tran, and its name comes from gia dinh, the Vietnamese word for family, a nod to the longing for home the couple felt during their years working abroad. On its own website the restaurant describes itself as born from a shared dream between two people who believed in Vietnamese cuisine. The restaurant holds one star in the 2026 Michelin Guide Vietnam.

The restaurant sits on Van Mieu Street, directly across the road from the Temple of Literature, and the interior takes its cues from the temple's architecture. There is a chef's table for those who want to watch the kitchen at work, and the setting suits solo diners as well as couples and small groups.

Dinner is a single tasting menu built on seasonal ingredients and rooted in traditional Vietnamese cooking. The Michelin inspectors describe the dishes as deceptively complex, with balanced, subtle flavours in which acidity and texture stand out. Because the menu follows the seasons, the dishes change through the year, so there is no fixed signature to plan around; tell the team about allergies or dietary needs when you book so the kitchen can prepare.

Gia opens for dinner from 6pm to 9pm on Tuesday to Saturday, with lunch from 11.30am to 1.30pm on Friday and Saturday. It is closed on Sunday and Monday. The restaurant's website gives a last lunch seating of 12.45pm, and reservations can also be requested by email at [email protected]. Book well ahead through the restaurant's website or by phone, particularly if you want the chef's table or a Friday or Saturday sitting. Cards are accepted. This is a special-occasion price point, and it is worth allowing a full evening to enjoy the menu without hurry.

The location makes it easy to pair dinner with an afternoon at the Temple of Literature, which closes in the early evening. For travellers who want one meal in Hanoi that shows where Vietnamese fine dining is heading, Gia is a strong choice: rooted in the flavours of the north, but cooked with precision and a light, modern hand.