Check out the 12 best restaurants in the Mission

Owned by Miguel Jara for more than half a century, this modest Mission taqueria has rightfully earned national acclaim. Jara opened the spot in 1973 serving simple, authentic recipes learned from his mother and tasting tours across Mexico. La Taqueria has since been named a “classic” American restaurant by the James Beard Foundation, as well as the best burrito-maker in America by FiveThirtyEight. It’s known for quintessential Mission-style burritos, expertly rolled by Jara’s staff of longtime employees. That famous concoction consists of meat, beans and pico de gallo bundled into a fresh flour tortilla. (No rice; that’s just filler that detracts from the meat, according to Jara.) The carnitas, which are slow-cooked for hours with orange, garlic and salt, are the way to go. Regulars know to order their burrito dorado-style: seared on the grill for a crispy, golden-brown finish.

Although the decor is traditional—wood paneling, red lighting, old posters and a silk dragon snaking overhead—Mission Chinese Food’s bold translations of traditional Chinese food are undeniably modern. Chef Danny Bowien opened the Sichuan-fusion concept in 2011 to immediate acclaim; he later decamped to New York to launch other outposts. The dishes are tongue-tingling and flavor-packed, including thrice-cooked bacon and rice cakes (served with sweet tofu skin and bitter melon); Sichuan carbonara; sour chili chicken; and kung pao pastrami, a meaty mash-up of home fries, peanuts, peppers and onions. Beat the line by ordering to-go—the spot does brisk takeout business.

A neighborhood trattoria, Delfina makes all its pasta fresh every day in-house with standouts like kojinut squash tortelloni and gnocchi with burgundy truffle, and meat-based items like ricotta cavatelli with lamb meatballs and dandelion greens. The house drink Spritz da Delfina is made with bianco vermouth, barbera chinato, manzanilla and prosecco. Dine in the beautiful arch room with a golden arched ceiling, and on the way out grab a pie from next door’s associated Pizzeria Delfina for midnight snacking (the pizzeria’s only open for takeout or delivery).

Lazy Bear, a two Michelin-starred restaurant in the Mission, has firmly established itself as a San Francisco culinary institution. What began over a decade ago as a supper club at chef David Barzelay's home evolved into a ticketed affair. Throughout its journey, Lazy Bear has consistently embraced the nostalgia of the American dinner party. The restaurant, reminiscent of a cozy hunting lodge, is housed within a two-level warehouse. Chef Barzelay, who was a Boy Scout in his youth, brings a sense of adventure and ingenuity to the communal tables, crafting familiar and innovative dishes.

Entering Loló feels like taking a vibrant detour into the markets of Mexico. The lively atmosphere matches the eye-popping decor, which includes car doors mounted on the back wall and a generous smattering of kitsch. The cuisine is “Jaliscan-Californian inspired”—like ceviche, fish tacos, empanadas, tostadas—drawing on chef Jorge Martínez’s Mexican roots. (He and his wife, Lorena Zertuche, originally opened a pair of restaurants in Guadalajara before settling in the Bay Area.) Snag a seat at the bar to watch dishes being composed in the open kitchen.

The Morris, a James Beard nominee, serves upscale bistro food in an unpretentious setting. Owned by sommelier Paul Einbund, formerly the beverage director at Frances and a co-partner at Coi, the menu is inventive and a little fun, featuring items like mushroom profiteroles with vadouvan or buckwheat doughnuts dunked in a whisky creme anglaise, which you can down with a Chartreuse slushy. If you’re especially hungry, consider the smoked duck, which can be ordered whole ($160) or halved ($80).

At Flour + Water, chefs Thomas McNaughton and Ryan Pollnow blend Italian and Californian influences with a menu that changes daily, including several pizza selections, a daily ricotta and many pasta options. Splurge on the pasta tasting menu ($139, with $70 wine pairing), which spans a half-dozen varieties and can be ordered classic or vegetarian-style. After dining, you might want to purchase McNaughton’s pasta cookbook or take one of the restaurant’s pasta classes.

For a whimsical twist on dinner and a movie, make a reservation at Foreign Cinema. It’s been a Mission standby since 1999 and is one of the most stunning restaurants in town, showcasing an expanse of marble, stone and exposed beams under 18-foot ceilings in the interior dining room. Better yet, sit outside under the partially covered, heated courtyard to watch a movie that starts at dusk, projected onto a large screen. The seasonal California-Mediterranean fare is complemented by wines from an impressive 35-page list.

Mijoté is French for “simmered” and was one of the first French words learned by chef Kosuke Tada when studying the country’s cuisine from the opposite side of the globe in Osaka, Japan. The food is French, the wine is natural and the interior is tiny but cozy. You’ll embark on the $82 four-course prix fixe menu which changes weekly with optional supplements. Watch for occasional Iranian pop-up nights with cook Ehsan who was born in Tehran and grew up in the Bay Area (and, like the rest of us, indulged in the famous Mission burritos).

If you’ve only been to Manufactory for the line-out-the-door brunch, you’re missing out. The dinner menu includes elevated comfort food, from roast chicken and fresh pasta, to deftly dressed veggies and a daily-baked array of bread and spreads. Designed by architect Charles Hemminger—the aesthetic genius behind Progress, Cala and State Bird Provisions—the wood-on-white space is somehow both chic and calming. Giant orb paper lanterns glow overhead, glinting off the white Heath tiles and Douglas fir beams.

Founder Suraksha Basnet grew up in Nepal amid civil war, finding comfort in small alley cafés in Kathmandu—by the time she was a teenager, she knew she wanted to create a restaurant. At Base Camp, her array of Nepalese food includes goat pakku, marinated overnight in mustard oil and spices and cooked until tender in a brass pot, mushroom chili made of chickpea-battered mushrooms and a variety of momos and curries. There are many vegan options on the menu, and guests are encouraged to eat family style. In the past, the restaurant has partnered with a Nepalese expeditioners to literally bring people to Mount Everest’s Base Camp.