南海滩 / 迈阿密海滩
海滩、装饰艺术、餐饮和夜生活

Joe deSousa, CC0, via Wikimedia Commons
☀️ 最佳月份:1月–3月, 10月, 12月
高/低温为月均值,💧为月均降水(2022–23,Open-Meteo);绿色=体感舒适且少雨。
海滩、装饰艺术、餐饮和夜生活
海湾旁高楼密集的金融区
交通枢纽,近博物馆、球馆和海湾
壁画、画廊、精酿和轻松夜生活
绿荫浓、历史感强,氛围更安静
优雅街区,餐饮集中,地中海风格
区域画像为参考信息(联网生成,以实地为准);不按价格或佣金排序。
迈阿密国际机场是主机场。先乘免费 MIA Mover 到 Miami Airport Station,再坐 Metrorail 橙线到 Government Center 或 Brickell,上车后约15-25分钟,另加步行和等车时间。去南海滩可用 Metrobus 150,常见约35-60分钟。出租车/网约车到市中心或 Brickell 通常15-30分钟,到南海滩约25-45分钟,堵车会更久。劳德代尔堡机场也常用,可接 Brightline 或 Tri-Rail 到 MiamiCentral/市中心,全程约45-90分钟。
Miami-Dade Transit 运营 Metrorail、Metrobus 和免费的 Metromover。Metrorail 适合机场、市中心、Brickell、Coconut Grove、Coral Gables/South Miami 和 Dadeland;去南海滩或 Wynwood 门到门不算方便。Metromover 免费,适合市中心、Brickell、Arts & Entertainment/Omni 一带。游客可用 EASY Card、EASY Ticket、EASY Pay 或支持的感应银行卡/手机;Metrorail/Metrobus 单程约2.25美元。住市中心或 Brickell 尽量靠近轨道站,去海滩、夜间和跨海湾多预留打车或公交时间。
信息截至 2026-06-20,以运营方当前班次/票价为准。
市中心聚集了最多的国际银行和企业,适合商务旅客;健康区拥有大型医院和医疗中心。迈阿密都会区游客量全美第二,建议根据行程选择靠近港口或金融区的酒店以最大化便利性。
迈阿密拥有美国第三大的天际线,超过300座高层建筑。作为全球最繁忙的邮轮港所在地,PortMiami提供了独特的水上交通视角。城市内部交通依赖公路网络,建议利用酒店提供的停车服务或网约车服务探索这座 sprawling 的城市。
迈阿密被称为“拉丁美洲之都”,70.2%的人口为西班牙裔和拉丁裔。这种深厚的文化根基体现在餐饮、艺术和国际贸易中。旅客在此能体验到独特的跨文化氛围,使其成为连接北美与拉美市场的关键节点。

multi-purpose stadium in Miami, Florida, USA

美国佛罗里达州体育场
stadium

soccer stadium in Miami, Florida, United States

historic estate on Biscayne Bay; Coconut Grove neighborhood of Miami, Florida

art museum in Miami

oceanarium in Florida, United States

soccer stadium in Fort Lauderdale, Florida, USA

museum in North Miami, Florida

urban park in Miami, Florida, USA

seat of the Archbishop of the Roman Catholic Archdiocese of Miami

former stadium in Fort Lauderdale, Florida
Miami has joined the ranks of Paris and Tokyo with its own on-brand and elegant L'Atelier de Joël Robuchon. The Design District setting bears all the beloved hallmarks with a counter and open kitchen plus rosewood walls and leather chairs.Two tasting menus and an à la carte are available, with Robuchon's classics remaining. The bread basket is a lovely opener, arriving in advance of such thrilling bites as seared scallops in a vibrant cilantro broth with coconut foam and a piece of crispy calamari. Lamb topped with eggplant caponata and served in fairytale eggplant cups is executed perfectly,
官网In a nod to the Little River neighborhood that it calls home, Ogawa translates to "small river." The setting is chicly arranged with warm-toned wood and bold artwork. Chef/co-owner Masayuki Komatsu and his team command a presence with an omakase that stuns with a series of enticing cooked dishes and a procession of focused and skillful nigiri.From hay-smoked Spanish mackerel to nanbanzuke featuring madai that’s been fried and marinated in a bracing vinegar sauce, the opening act is proof that this isn’t your typical sushi counter. Seafood imported from Japan is revealed in delightful pieces li
官网Chef Shingo Akikuni, ever gracious and welcoming, has returned, now back in action behind a spacious, 14-seat counter in Coral Gables. Most premium sushi omakases work with half as many seats, but there’s no cause for concern here: Chef Akikuni and his second-in-command handle the crowd without breaking a sweat and even switch sides midway through the meal. Once the room fills with the sharp smell of vinegar to mix into the sushi rice, it’s off to the races. Fish is sourced almost entirely from Japan, sliced in uniform fashion, and, dressed with little more than a swipe of nikiri. They keep a
官网Sandwiched between a laundromat and a medical center in a Buena Vista shopping center, the neon-pink exclamation mark that glows above the front door is impossible to miss. Surprising is certainly an apt descriptor for Chefs Luciana Giangrandi and Alex Meyer’s destination. Servers say the food is Italian, but is it really? The staff is genuinely warm and seem to be having just as much fun as the chefs in this charming, forest-green nook that fills up as soon as the doors open.Start with crispy polenta with marinated eggplant, topped with ricotta salata and fresh basil. Then, move on to their h
官网True to its name, this favored counter is indeed hidden in the thick of busy Wynwood. The front door is not easy to find and slides open only with a time-sensitive passcode. But beyond the hustle and bustle, Chef Seijun Okano offers a mature, finely tuned omakase for the fortunate few seated at his counter. Fish flown in multiple times a week from Japan are handled with precision, sliced carefully and pressed into lush, vinegar-tinged rice that he makes at the start. Everyone is encouraged to ask questions and drink freely. All the while, the team works in perfect tandem, delivering a well-pac
官网When staring down the long, neon-lit entrance hallway that booms overhead with a subwoofer and ends with a giant mirror, rest assured that this is a serious operation. Owner Simon Kim and his team know what they're doing in this highly stylized Korean steakhouse, which almost feels like a temple to beautifully marbled and aged beef, much of it on display in a nearby room.Just as you would find at the original location in New York City, top-quality ingredients, astutely seasoned dishes and engaging servers make for a seamless experience. First-timers should start with the butcher’s feast, a gen
官网Israeli Chef Raz Shabtai has brought his take on Middle Eastern cuisine to Miami. Named for his grandmother, this is a place where snagging a seat at the chef's counter is a must. The menu is hyperlocal and rotates often, so don't be surprised when something runs out. Fear not, however, as the excellent staff will help you discover your new favorite. Some notable dishes include a show-stopping plate of beets in a pool of ajo blanco and topped with beetroot sorbet. The signature lamb kebab with smoked aubergine cream and tomato oil is pure comfort, as is chicken a la Tunis, juicy and flavorful
官网Heritage corn sourced from across the Americas and seafood fetched from nearby waters are foundational pillars for this youthful restaurant in Coconut Grove. Such sustainability is a point of pride for Chef Sebastian Vargas, who offers a finely poised expression of Mexican cuisine that leans on subtle flavors and top-notch ingredients. Anyone can throw together a fish taco, but few are willing to source grouper from Key West, grill it in a banana leaf, and pair it with a deceptively addicting hazelnut emulsion. Another recent highlight featured a superb griddled corn cake paired with crab, smo
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查看 迈阿密 全部上榜餐厅(米其林 / 黑珍珠 / 必吃榜)→
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