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Bon Appétit: The World’s 50 Best Restaurants announced

From Peru to Spain, we spotlight the top spots around the world in this year’s The World’s 50 Best Restaurants. Bon Appétit!

50. SingleThread – Healdsburg

Japan meets California in Sonoma wine country. Husband and wife team Kyle and Katina Connaughton’s destination restaurant unites Kyle’s cuisine, paying homage to ancient Japanese ryokans, with fresh produce grown on Katina’s farm. Having worked under acclaimed chefs including Michel Bras and Heston Blumenthal, Kyle’s tasting menu moves through 10 courses of kaiseki-style dining.  With modern combinations: duck with strawberry and beetroot, spiced carrot accompanied by chervil milk, and black cod with a side of peas and yuba, two current favourites.

SingleThread 50 World's Best Restaurants


49. Ikoyi – London

School friends Jeremy Chan and Iré Hassan-Odukale opened the St James doors of Ikoyi to much acclaim. Their cuisine fuses herbs, spices and techniques scoured from across the globe with a focus on sub-Saharan West Africa. Produce is sourced from within the British Isles to create a tasting menu showcasing based around the micro-seasons. With slow-grown vegetables, sustainable, line-caught fish and aged native beef laced with fermented, burned and pickled flavours. The result? Delectable dishes like ike jime trout and Gola peppercorn, plantain-smoked kelp, and blackberry and smoked jollof rice.

Ikoyi 50 World's Best Restaurants


48. Leo – Bogotá

Starring little-known Colombian ingredients, chef Leonor Espinosa’s flagship restaurant champions local gastronomic traditions over an eight- or 13-course tasting menu. The origin of each component is represented on a map of Colombia and features unique items such as copoazu (from the cacao family) and arrechón (an aphrodisiac drink). Mussels with coconut and Galerazamba salt, dried shrimp with snails and ants, calf’s foot jelly, served with coquindo oil (a rare seed from the Amazon) and salt from the Manuare Salt Flats showcase the modern flair on the plate. That’s equalled in the dining room décor with its contemporary style and earthy tones.


47. Oteque – Rio de Janeiro

Alberto Landgraf’s modern, seafood-based cuisine draws on his Japanese heritage. Yet the Brazilian-born chef’s plates are anything but Asian. His minimalist cuisine eight-course tasting menu fuses lobster ravioli and a blackberry sorbet with strawberries, fermented pollen and beetroot; raw bluefin tuna with seaweed vinaigrette, pine nuts and caviar; oyster with palm heart and parsley oil to the plate. Housed in a building dating from 1938, its modern interior design is inspired by Japanese architect Tadao Ando. Who brings a calm, peaceful atmosphere with only six tables and an open kitchen where diners can admire the chefs at work before the courses arrive at their table.


46. Belcanto – Lisbon

An intimate dining room with vaulted ceilings and chandeliers within a 1950s Men’s club was reborn by chef José Avillez in 2012. It’s classic fine dining for the lucky few who nab one of the 45 seats. From the pass, it’s purely contemporary Portuguese cuisine over three tasting menus with the likes of prawn with pine nut cream; veal loin with artichoke millefeuille and truffle sauce; or scarlet shrimp with curry, green apple gel, asparagus and coriander, a few highlights. Beyond the plate, Avillez has his own wine labels with Quinta do Monte D’Oiro to pair with your dishes.

Belcanto 50 World's Best Restaurants


45. Narisawa – Tokyo

A Tokyo culinary institution, chef Yoshihiro Narisawa’s eponymous restaurant in Tokyo’s Aoyama district channels the traditional Japanese satoyama farming system in dishes where their names reflect this earthy connection. Bread of the Forest and Soup of the Soil, and Satoyama Scenery are a few of these beauties. Inspired by the produce of Japan, his style has a distinctly French flair, having trained with some of Europe’s best chefs in Switzerland, Italy and France.


44. Le Bernardin – New York

Following the success of the Paris eatery founded nearly 50 years ago, Le Bernardin expanded to New York in 1986, where the kitchen has been headed by chef Eric Ripert for more than 20 years. Ripert’s philosophy is the fish is king of the plate and offers several tasting menus. A classic four-courses is separated into three sections – Almost Raw, Barely Touched and Lightly Cooked – with dishes blending French and global influences. Expect tuna tartare with sea urchin toast, and poached lobster with chanterelle mushrooms and baby turnips.

Le Bernardin

43. Borago – Santiago

Within Chile’s capital and surrounded by the world’s longest mountain ranges, Borago showcases the bounty of local produce with a farm-to-fork approach. Chef Rodolfo Guzman found the restaurant in 2006 after travels across Europe and Chile to experiment and hone his technique. Guzman’s culinary vision reflects the Mapuche culture. And his inclusion of autochthonous plants pays homage to the indigenous hunter-gatherers of South America. Expect a sensory experience inspired by the regions of Chile, crafted with sustainably sourced ingredients from nearby coastlines, mountains and orchards.

42. Quique Dacosta – Dénia

Quique Dacosta is filled with Spanish charm and sophistication. Housed in a glassed-in library, surrounded by luscious gardens that grow the restaurant’s produce as its dining milieu. Highly influenced by art and architecture, the theatrical tapas-inspired courses by chef Quique Dacosta take diners on a journey from southern Spain to the Levant with fish, seafood and rice dishes on the menu. Prawn bread stuffed with chilli crab on a ceramic lettuce leaf; lobster roe salad with bisque poured from a sea snail shell; and tender blue fin tuna kombucha show that even after 30 years’ in the kitchen, Dacosta’s dishes continue to dazzle.

Quique Dacosta

41. La Cime – Osaka

La Cime opened its doors in 2010 by culinary craftsman chef Yusuke Takada serving modern French cuisine with an artisanal Japanese flair. And since, has earned two Michelin stars and won numerous industry awards. A 13-course lunch or dinner menu brings Japanese fish, pork and citrus ingredients to the plate. With any hailing from south Kyushu, in a nod to Takada’s heritage.

La Cime

40. Schloss Schauenstein – Fürstenau

Schloss Schauenstein is the stuff of fairytales. A visit to this fine Swiss diner will have you perched atop a mountain in Fürstenau within a remote castle. It’s the alps at their most picturesque with its evocative oak panelling. Chef Andreas Caminada brings a mastery of techniques to this three-Michelin-starred establishment. With delicate dishes like trout with kohlrabi and dill, and venison with pepper, blackberry and fermented garlic.

39. Sorn – Bangkok

Stimulate all your senses at Sorn, said to be the hardest seat to book in the Thai capital. And it’s not hard to see why. Dishes combine long-lost recipes and local flavours of Southern Thailand – chef Supaksorn’ Ice’ Jongsiri home region. It’s elevated Thai cuisine over a spice-heavy menu. Ingredients are sourced sustainably from a trusted network of farmers and fishermen to make curries (southern beef, crab, vegetable yellow curry) alongside jasmine rice cooked in Ranong mineral water.

38. Jordnær – Copenhagen

If you’re a fan of sea-sourced delicacies, sink into the comfortable chairs at Jordnær. Tina and Eric Vildgaard offer seafood of superlative quality in their two-Michelin-starred restaurant. Dine on giant langoustines, turbot and king crab, many with caviar accents on the elegant dishes. All complemented by an extensive wine list hand-picked by Eric to accompany his cuisine.

37. Fyn – Cape Town

If the triple-height windows don’t lure you in with breathtaking panoramic views over Table Mountain, Fyn’s menu surely will. Head chef Ashley Moss whips up Japanese meets South African dishes over five-courses in a kaiseki-style menu. Expect ostrich egg chawanmushi, Iberico pork with okonomiyaki sauce, and Outeniqua springbok with kabocha squash, Hokkaido pumpkin, shiitake and caramelised onion jus. Plus, save room for the pastry section, that is housed right in the centre of the dining room.

36. Odette – Singapore

Arguably the true star on display within the National Gallery Singapore, the dishes at Odette are as dreamy as the pastel decor. Named and inspired after chef Julien Royer’s grandmother, Odette heralds modern French cuisine infused with Asian elements. With a menu that reflects Royer’s respect for seasonality, terroir and artisanal producers. Normandy brown crab with wasabi oil and Nashi pear, and Kampot pepper-crusted pigeon are just two of the creative infusions.

Odette: Where the dishes as dreamy as the decor

35. The Clove Club – London

Set in the historic rooms of the Grade II-listed Shoreditch Town Hall, The Clove Club spotlights the best of the British Isles with their everchanging seasonal offerings. Chef Isaac McHale’s two-Michelin-star kitchen reflects a modern British approach over a full tasting menu – with a shorter five-course version available. Hot smoked Wiltshire trout with almond milk and watercress, or duck breast with citrus and endives, served up within the blue-tiled dining room.

34. Hiša Franko – Kobarid

Don’t let the quaint pink exterior fool you – dining at Hiša Franko is a wildly gourmet experience. Helmed by Ana Roš, this remote Slovenian locale offers a free-spirited menu with produce sourced from within a few kilometres of the restaurant. Wild lake trout with apple, sour cabbage and trout belly praline is a standout. There is also an onsite cellar providing Slovenian natural wine, Tolminc cheese, and accommodation if you don’t feel like driving after dinner.

33. Atomix – New York

In Manhattan’s budding NoMad neighbourhood, this intimate 14-seat venue dishes out Korean cuisine with detail and finesse. And has shifted the city’s appreciation of Korean cuisine since opening in 2018 by Junghyun and Ellia Park. Their tasting menu teases king crab with Golden Kaluga caviar, celtuce and gim straight from the chef’s counter. While upstairs, guests can enjoy a bar tasting experience with unique pairings curated by Atomix’s beverage director.

32. Mayta – Lima

Founded by Jaime Pesaque, Mayta presents refined Peruvian cuisine, paying homage to the nation’s incredible biodiversity. A 12-course Yachay tasting menu highlights traditional Peruvian dishes with attention to sustainability and modern detail. Expect goat with Andean herbs, and scallops with fava beans. The space also doubles as a pisco bar, shaking up inventive renditions of the national drink.

31. Arpège – Paris

Vegetables take centre stage at Arpège, arriving daily from one of chef Alain Passard’s three local farms. Under the celebrated chef’s guidance, the restaurant has maintained three Michelin stars for over two decades. The menu transforms the humble vegetable into delightfully unique dishes like legume sushi with a bouquet of fig leaves. Passard’s artistic flair carries through even to the tableware, with his own quirky and colourful designs decorating the plates.

30. Florilège – Tokyo

Florilège is an anthology in French, and Hiroyasu Kawate offers nothing short of a bestseller. His dishes are poetic in their execution, spotlighting hyper-seasonal local produce with a Japanese-inflected French menu. The open kitchen sees guests woven into Kawate’s culinary story with dishes like sustainable beef served carpaccio-style with a consommé elegantly made from vegetable scraps. It’s all part of Florilège’s fierce commitment to the planet.

50 World's Best Restaurants Florilege

Florilège: Hyper-seasonal local produce with a Japanese-inflected French menu

29. St. Hubertus – San Cassiano

Chef Norbert Niederkofler picks produce exclusively from the Dolomiti mountains where St. Hubertus resides. Then turns them into dishes via techniques learnt from his parents at their family-run guesthouse. Respect for this Italian region is evident in his dishes. Locally sourced trout tartare, mashed potatoes with lemon and larch smoke, and ravioli with nettle, snails and buttermilk just some of the curious offerings.

28. Le Clarence – Paris

La Clarence will whisk you a bygone Age of Enlightenment period with its interiors of wood panelling, glittering chandeliers, tapestries and period paintings. All set in an elegant 18th-century Parisian townhouse mansion. Serving the same sophisticated vigour on the plate, chef Christophe Pele’s multiple menus feature French classics influenced by international finesse. Over up to seven courses, veal sweetbread and morel gyoza are presented alongside caviar and squid ink. Further elevated with wine pairings from Château Haut-Brion.

27. Hof Van Cleve – Kruishoutem

From pasture to plate, the seven-course tasting menu by chef Peter Goossens is cultivated from high-quality local produce. The husband-and-wife duo have effectuated a sophisticated dining experience where guests can indulge in refined Belgian cuisine like caviar served with leek, shrimp and dashi. While the exteriors of Hof Van Cleve are a rustic farmhouse, the interiors biennale works of art, fine furnishings and crockery from Belgium’s leading artists and craftsmen.

26. Restaurant Tim Raue – Berlin

Inspired by the rich flavours of Japan, Thailand and China, chef Tim Raue has designed a refined menu that supports the release of energy in the body while minimising stress. His menu is free of dairy, gluten and refined sugars while excluding bread, pasta and rice. To create Asian-inspired cuisine with Raue’s interpretation of classics like Peking Duck and wasabi langoustine.

Tim Raue plate

Chef Tim Raue is inspired by the rich flavours of Japan, Thailand and China

25. Frantzen – Stockholm

Set in a refurbished 19th-century building, former Swedish army chef Bjorn Frantzen creates nordic cuisine inspired by local traditions with hints of Asian fare. It’s an  immersive culinary experience. Guests arrive in one room and tour the reconstructed building while being served futuristic dishes. Langoustine with rice and butter emulsion or frozen lime marshmallow served aside sake, young coconut and matcha, two that more than tantalise.

24. The Chairman – Hong Kong

Fresh seasonal dishes curated out of forgotten luxury ingredients from remote villages in southern China. That’s the detail on the menu of chef Kwok Keung Tung’s, The Chairman. The Cantonese cuisine is assembled from ancient culinary traditions that produce 15-year-old Chinese wine, chicken fats and clam juice, steamed flowery crab plated amid fragrant chicken oil and flat rice noodles. With the menu featuring dishes like 10-year-old pickled lemon, sugar-roasted chrysanthemum and fresh mini water crabs.

23. The Jane – Antwerp

Known to welcome up to 200 guests daily, The Jane resides within the former chapel of a Military Hospital, which dates back to the 19th century. Every table boasts a view of the open kitchen, with a menu comprised of raw fish and shellfish by chef Nick Bril. Reflecting the cultures, people and ingredients of his travels, many of the dishes feature vegetables, fruit, herbs and flowers all grown by urban farmers on the roof top of a local warehouse.

22. Septime – Paris

With a menu over five to seven courses, you’ll walk through a modern French culinary experience created by graphic designer turned chef Bertrand Grebaut. Where house-made flatbread topped with a pumpkin seed praline, honey and hay-infused squash consommé, and marinated sardines with sour cream and cubes of mezcal jelly will whisk you beyond the ultra-sleek neo-industrial setting to the fields of France. It’s aesthetically pleasing seasonal dishes that remain trendy year-round.

21. Mugaritz – San Sebastian

Perfectly poised pieces of art decorate crisp white canvas plates, the masterpieces of chef Andoni Luis Aduriz’s life passion. The eating affair at Mugaritz is an emotional roller coaster ride where art, literature and design meet culinary expertise. Allow at least three hours to journey through 23 to 25 experimental creations, such as an edible, sake-infused handkerchief and an ‘animal cake’, an innovative fusion of pork, coffee and oloroso foam.

20. Den – Tokyo

Rated Asia’s number one restaurant in 2022, Den is a popular dining destination serving elevated Asian cuisine. Its roots are in Japan’s tradition of kaiseki yet chef Zaiyu Hasegawa uses this tradition to complement his innovative dishes.  A 20 ingredient salad or his signature Kentucky fried chicken wings go beyond what you would expect as typical Japanese.


Den: Deeply rooted in Japan’s tradition of kaiseki

19. Piazza Duomo – Alba

Overlooking Piazza Risorgimento and its remarkable Duomo, the restaurants pink walls are dotted with frescos by contemporary Italian artist Francesco Clemente. It’s a sign of what’s to come on the menu. Chef Enrico Crippa’s culinary offerings are guided by locality, taste and technique. Having researched old texts on the cuisine of Piedmont, Crippa’s dishes construct a food style where countryside and city collide with a subtle hint of French influence.

18. Alchemist – Copenhagen

Dining is divided into several ‘acts’ served at different locations under the helm of head chef Rasmus Munk. A piece of cod comes with edible ‘plastic’ to highlight the sea’s current plight; a chocolate bar shaped like a coffin is a narrative on the use of child labour. 50 ‘impressions’ of food are served over four hours in an industrial building within Copenhagen’s famous former shipyard. There’s a sense of theatre to this multi-sensory experience whilst dining under a dome-shaped roof with changing graphics during these courses of creative concoctions.

17. Nobelhart & Schmutzig – Berlin

Serving ingredients solely from the greater Berlin region, Nobelhart & Schmutzig consider itself “Germany’s most political restaurant”. Owner Billy Wagner and chef Micha Schäfer’s 10-course dinner twists the focus from chef to the farmer by listing the name of each producer against each menu item. Guests are encouraged to check out of the mundane and into indulgence, with the strict no-phones introduced during dining to allow a more immersive dining experience.

16. Elkano – Getaria

It’s all in the family for Aitor Arregui, who runs arguably the Basque Country’s most prestigious grill. What began as his grandmother’s grocery store evolved into a bar under father Pedro’s watch when a street-side grill was added to rustle up rustic cooking of whole fish brought in by the local fishermen. From these humble beginnings, the venue has transformed the art of grilling with a Cantabrian Sea-inspired tasting menu that features marinated lobster and the freshest sea bass in Spain.

Grilling Cantabrian Sea-inspired plates at Elkano

15. Reale – Castel di Sangro

Housed in a 1500s convent in Abruzzo, Italy, Niko Romito takes a scientific approach to his cuisine, using clinical precision for maximum taste. With an emphasis on plants, the minimalist dishes pack a flavour punch and work to the seasons. In summer, expect watermelon and tomato that is elevated with a mix of Italian herbs – oregano, marjoram, tarragon and basil. Linguine is laced with lemon, chilli pepper and Parmesan cheese, and trout is served with almond and laurel. Simplicity rules, yet that doesn’t extend to the palate, which is beyond bold.

14. Don Julio – Buenos Aires

Pablo Rivero, the son and grandson of established livestock producers, opened this steak house in 1999 that has since focused on speciality beef steaks from grass-fed Aberdeen Angus and Hereford cattle, raised just outside Buenos Aires. Charcuterie specialist, Guido Tassi, heads up the kitchen to whip out cuts of bife de cuadril (rump steak) and entraña (skirt steak). And artisanal charcuterie such as chorizo, morcilla (blood sausage) and salchicha parrillera (spiral sausage). Rivero is also a seasoned sommelier, with Don Julio offering an extensive range of wines, including over 14,000 Argentine labels to pair with your plate.

13. Steirereck – Vienna

Set in a refurbished character building from 1904, Steirereck emulates style and sophistication in a fusion of old meets new. For almost 20 years, chef Heinz Reitbauer has guided the culinary journey of guests with a method driven by research, sustainability and taste. His fundamentally Austrian offerings showcase rare breeds of meat and fish, and near-extinct fruit and vegetable varieties, while the restaurant building’s rooftop grows herbs, vegetables and houses beehives.

12. Uliassi – Senigallia

This small port town on the Adriatic coast is ripe for seaside dining, and chef Mauro Uliassi’s white wooden beach shack overlooking the sea serves up classic Italian dishes with an innovative twist. With a focus on marine flavours, expect red prawn seasoned with ginger, orange, cinnamon, or mezze maniche pasta flavoured in garlic, oil, and chilli with bottarga, pistachio, and rosemary. Plus, a few meat dishes that highlight the land-sea relationship of this part of Italy.

11. Maido – Lima

Peruvian ingredients are defined by Japanese techniques with chef Mitsuharu Tsumura’s fusion of Latin American and Eastern cuisines. After studying in the US, Tsumura immersed in Japanese food tradition in Osaka, which inspired his 12-course ‘Nikkei Experience’ fish-focused degustation menu. Izakaya style plates of Paracas scallops with green butter beans and miso, and beef cheek served with tsukemono and a cloud of Jora corn, a few of the current courses.

Maido: Peruvian ingredients defined by Japanese techniques

10. Le Calandre – Rubano

Founded in 1981 by Erminio Alajmo, who was coined “Il Mozart dei fornelli” (The Mozart of the stoves) the restaurant is now run by his two sons. At just 28, Massimiliano Alajmo became the youngest chef in the world to receive three Michelin stars. And his two tasting menus reflect his childlike curiosity and passion for cuisine. A distilled-coffee risotto with caper powder, anchovy bottarga and white truffle, and toasted mullet with crumbs of blackberry and plum bread and a kiwi and seaweed sauce just two of the standouts.

9. Quintonil – Mexico City

Hospitality duo Jorge Vallejo and Alejandra Flores create the kind of boundary-pushing Mexican cuisine and drinks that linger well after you leave the restaurant. The tasting menu might contain seasonal dishes like spider crab in green mole with kaffir lime and blue corn tostadas or cactus sorbet. There’s also an à la carte menu featuring dishes like braised oxtail in black recado sauce or charred avocado with escamoles (ant larvae) and Mexican herb chips. Many ingredients travel just 30 metres from urban garden to plate.

8. Lido 85 – Gardone Riviera

It’s hard to know where to look when you enter Lido 84. At Lake Garda, shimmering out the windows? Or at your plate, a picture of northern Italy thanks to brothers Riccardo and Giancarlo Camanini? Dining here takes you into the countryside: raw mountain milk fior di latte ice cream, Bagòss cheese tortellini, Stracchino cheese and sardine risotto, local lemons and wisteria for dessert.

7. Casa do Porco – São Paulo

This restaurant’s name translates as ‘House of the Pig’ in Portuguese. You can imagine what’s on the menu – pork in all its forms, with a tasting menu and à la carte using every pig part. Think pork jowl sushi and pancetta crackling, or spit-roast pig. Owners Jefferson and Janaina Rueda source produce from their own farm and even incorporate foraged ingredients like honey and fruits into their drinks menu for libations that sing of provenance.

6. Asador Etxebarri – Atxondo

Travelling to meet chef Victor Arguinzoniz at his restaurant in the lush foothills of the Spanish Basque Country is a bit like taking a country holiday, right down to the cows munching grass just metres from the patio where snacks are served. Victor handmade the restaurant’s six grills and prepares everything from house-made chorizo and buffalo cheese to Palamos prawns – to perfection.

5. Pujol – Mexico City

Pujol was founded on the premise of unravelling and demystifying regional Mexican cuisine. And current chef de cuisine Jesús Durón does just that in his seven-course tasting menu and ‘taco omakase’, featuring various tacos, antojitos and botanas (little snacks). This nuanced and exciting fare made founder chef Enrique Olvera a household name.

4. DiverXO – Madrid

There’s no denying that Dabiz Muñoz is one of the world’s most creative chefs. His whimsical 12-course Asian-inspired menu delivers twists and surprises across themed ‘canvases’ at every turn. Entering the dining room is a bit like falling down the rabbit hole, replete with Dabiz as the Mad Hatter and flying pigs as your company – a nod to the fact that no one thought the young chef would come this far.

3. Disfutar – Barcelona

Chefs Oriol Castro, Mateu Casañas and Eduard Xatruch cut their teeth at Barcelona’s legendary El Bulli (now closed). Their two-Michelin-star kitchen today is equally ambitious, taking diners on a thrilling culinary ride that pushes the boundaries of gastronomy. Settle in for up to 32 courses – or opt to dine in the ‘living kitchen’, where chefs prepare a bespoke, experimental meal just for you.

2. Central – Lima

Chefs Virgilio Martínez and Pía León’s flagship restaurant is an ode to Peruvian heritage and produce, plated to perfection. The husband-and-wife team spotlight the country’s biodiversity across their tasting menus, sourcing from the Amazon’s lows to the Sacred Valley’s highs – and their own garden of more than 100 floral species, which you’ll pass through as you enter.

1. Geranium – Copenhagen

You’ll need at least three hours to get through the 20 courses plated up at this three-Michelin-star restaurant, the seasonal menu imagined by chef Rasmus Kofoed to only hero sustainably-caught seafood and organic vegetables. Everything is impeccably paired with wines by sommelier Søren Ledet and served in a light-kissed space overlooking the beautiful Fælledparken gardens.

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