The hugely anticipated list of The World’s 50 Best Restaurants 2025 was revealed on Thursday 19 June from Turin in Italy. The 23rd edition of the annual ranking features restaurants from 32 cities and 22 countries, with 10 new entries and four re-entries.
Discover the list, plan your next food-focused adventure and find out which venue was crowned The World’s Best Restaurant 2025, sponsored by S.Pellegrino & Acqua Panna.
No.50 Restaurant Jan – NEW ENTRY
Munich
@restaurant_jan
Jan is the first solo venture of chef Jan Hartwig, one of Germany’s most acclaimed young chefs, who redefines German haute cuisine with bold creativity, precision and soul. His tasting menus showcase technical brilliance while honouring heritage and regional ingredients in original, emotion-driven ways.
No.49 Kol
London
@kol.restaurant
Santiago Lastra launched Kol in late 2020 with a vision to produce authentic Mexican food using predominantly UK ingredients. On the ever-evolving tasting menu, Lastra’s signature langoustine taco has been the only mainstay since launch. The taco arrives pre-assembled, with the crustacea head served separately, designed to be squeezed for added umami depth.
No.48 Celele – NEW ENTRY
Cartagena
Sustainable Restaurant Award 2025
@celele_restaurante
Chef Jaime Rodríguez spent years exploring the Caribbean coast of Colombia with former restaurant partner Sebastián Pinzón, meeting Indigenous people, discovering new flavours and ingredients and documenting recipes that were in danger of being lost. With a deep respect for nature, Celele is the winner of the Sustainable Restaurant Award 2025.
No.47 Vyn – NEW ENTRY
Skillinge
@danielberlinrestaurant
Vyn (meaning ’view’ in Swedish) is as much about the place as it is about the food of one of Sweden’s best chefs. It starts with the trip from Copenhagen or Stockholm to southern Sweden, to Daniel Berlin’s homeland of Skåne: a region of dreamy pastoral landscapes, picturesque villages and, on arrival, stunning views of the Baltic Sea. It’s a place to relax, immerse yourself in the beauty of nature, and enjoy life.
No.46 Rosetta
Mexico City
@restauranterosetta
Elena Reygadas’ cuisine has developed and changed over the years. Having started out with a soft spot for fresh pastas and Italian-influenced recipes, the food at Rosetta has become more Mexico-centric over time, as the chef extensively researched her country’s culinary traditions. The focus is now on re-interpreting traditional dishes in a new light.
No.45 Arpège
Paris
alain-passard.com
Chef Alain Passard and the team at Arpège conspire to create an experience that is anything but. Ruled by seasonality, and taking advantage of ingredients at their best, this is an off-the-cuff approach to fine dining, that sometimes even deviates from the menu. The result is a distinct, immersive and engaging experience with every visit.
No.44 La Cime – RE-ENTRY
Osaka
@lacime_official
La Cime showcases the impeccable modern French cuisine of chef Yusuke Takada. The menu is elaborate, precise, creative, beautifully executed and unfailingly tasty. Along with premium seafood and produce from western Japan, don’t be surprised if you also find citrus and other produce from subtropical Amami Oshima, a small island in the far south of the country.
No.43 Uliassi
Senigallia
@ristoranteuliassi
Sitting like a pearl between the marina and the beach, Uliassi is set in a beautiful white wooden structure with an iconic summer balcony overlooking the sea. The location is home to head chef Mauro and maître d’ sister Catia Uliassi, who welcome guests to this unique restaurant with open arms. The menu moves seamlessly between classical and innovative plates, all at a super-premium level.
No.42 Belcanto
Lisbon
@belcanto_joseavillez
A legendary Lisbon establishment that opened its doors as a men’s club in 1958, Belcanto took on a new life when chef José Avillez took the helm in 2012. The intimate restaurant offers its 45 guests a choice between two tasting menus, which take diners on a gastronomic journey of contemporary Portuguese cuisine, as well as an a la carte.
No.41 Kadeau – NEW ENTRY
Copenhagen
@restaurantkadeau
Opened in 2011 as the Copenhagen outpost of its sister restaurant on the picture-perfect Danish island of Bornholm, Kadeau remains loyal to the New Nordic Cuisine philosophy, staying close to nature and even closer to its roots. Nearly every plant-based ingredient on chef and co-owner Nicolai Nørregaard’s menu comes from Kadeau’s Bornholm garden.
No.40 Septime
Paris
@septimeparis
Septime is a super-cool restaurant on an ultra-cool street run by cool people and frequented by cool customers. The food is dictated by the seasons and served without pretention. Chef Bertrand Grébaut’s modern French food has been luring diners from around the world since the rustic restaurant’s debut more than a decade ago.
No.39 Mayta
Lima
@maytalima
Chef Jaime Pesaque’s refined Peruvian cuisine now draws diners from all over the globe. With its nine-course Mayta Experience tasting menu focusing on Peruvian ingredients, the restaurant serves dishes such as corn with chullpi (traditional Peruvian corn) and quinoa flower, or ribs with potatoes, cushuro (blue-green algae) and chincho (a Peruvian herb).
No.38 Frantzén
Stockholm
@restaurantfrantzen
Frantzén was one of the first globally renowned restaurants to create a genuinely immersive setting. Guests arrive in one room and take a tour of the beautiful property while being served seriously futuristic and delicious dishes. The food is a unique hybrid of Nordic cuisine that marries classic and modern techniques inspired by local tradition with Asian notes.
No.37 Orfali Bros – RE-ENTRY
Dubai
@orfalibros_bistro
The Orfali brothers from Aleppo, Syria, have created a genuinely unique dining experience in multi-cultural Dubai. There are three brothers: Mohamad (head chef), Wassim and Omar, pastry chefs. They mix traditional Syrian staples with pan-regional favourites, and European culinary tropes with Asian ingredients to create a menu that defies categorisation.
No.36 Florilège
Tokyo
@restaurant_florilege
At Florilège, chef Hiroyasu Kawate serves his creative tasting menus of contemporary French-accented cuisine in a spacious, theatrical setting. The plush counter seating running three sides of the expansive open kitchen allows guests to watch their dishes being prepared, while also interacting directly with the front and back-of-house teams throughout the meal.
No.35 Nusara – NEW ENTRY
Bangkok
@nusarabkk
Passionate about highlighting his country’s ingredients, at his second fine-diner, chef Thitid ‘Ton’ Tassanakajohn draws inspiration from his family’s recipes as well as cookbooks from the royal kitchens of King Rama V, who ruled Thailand from 1868 to 1910. But with the chef’s mind firmly focused on the future, the result is a singular brand of modern Thai cuisine that blends history with innovation.
No.34 Enigma – NEW ENTRY
Barcelona
@enigmayorkville
Albert Adrià is many things – ironic, spontaneous, humble – but most of all, the Catalan chef is highly talented. At Enigma, he has channelled all his creative energy and 35 years of experience into his most personal restaurant yet. Seasonal ingredients are imbued with the chef’s genius, subtle touch, to create delicate, beautiful and delicious dishes.
No.33 Steirereck
Vienna
@steirereck
Chef Heinz Reitbauer, who took over the family restaurant almost 20 years ago, has forged a unique culinary identity, which is heavily research-driven, sustainable and, of course, delicious. It’s also fundamentally Austrian, with numerous unknown or long-forgotten ingredients brought to the fore, including rare breeds of meat and fish and near-extinct fruit and vegetable varieties.
No.32 Piazza Duomo
Alba
@piazzaduomoalba
Enrico Crippa’s cuisine is a voyage through space and time, led by taste, colour, texture and aroma. The dishes that land on your table have historical nods at every turn, with the exquisite food matched by the unique environment provided by the historic building the restaurant calls home. Dine at Piazza Duomo during the autumn and experience Crippa’s white truffle-focused menu.
No.31 Le Calandre – RE-ENTRY
Rubano
@alajmo
To dine at Le Calandre is to take a bite out of Italian culinary history. Chef Massimiliano and maître d’ Raffaele Alajmo – brothers Max and Raf – took over their parents’restaurant in 1994, and over the last three decades, have not only turned it into an icon of gastronomic innovation, but also into the cornerstone of the Alajmo Group, which now includes 12 restaurants across three countries.
No.30 Le Du
Bangkok
@ledubkk
Le Du loosely translates to ‘seasons’ in Thai and the food follows that flow in a contemporary tasting menu highlighting the array of techniques chef Thitid ‘Ton’ Tassanakajohn has picked up throughout his career, paired with the in-season ingredients. Aside from Le Du, the chef has built an extensive restaurant empire where you can savour anything from humble Thai dishes at Baan or revel in the glamourous Nusara.
No.29 Mingles
Seoul
@mingles_restaurant
Since opening in April 2014 in Seoul’s buzzy Cheongdam-dong district, Mingles has impressed local and international diners with refined Korean cookery that weaves together inspiration from Hong Kong and Europe. It is the perfect place to explore unsung local ingredients, from acorn jelly to bellflower root, transformed into dishes cooked by chef Mingoo Kang.
No.28 Lasai – NEW ENTRY
Rio de Janeiro
@restaurantelasai
With exceptional, vegetable-led dishes from chef Rafael Costa e Silva and warm, welcoming hospitality led by his wife, Malena Cardiel, Lasai has all the ingredients of a standout restaurant. It has featured in Latin America’s 50 Best Restaurants every year since its opening a decade ago and achieved the accolade of The Best Restaurant in Brazil 2024. In 2025, it makes its long-awaited debut on The World’s 50 Best Restaurants list.
No.27 Trèsind Studio
Dubai
The Best Restaurant in the Middle East 2025
@tresindstudio
Dining at Trèsind Studio, now located on The Palm Jumeirah, can be a dramatic experience, with just 20 seats available. As you progress through the tasting menu, expect to be relocated to different areas of the restaurant, each carefully curated to match the plates in front of you, cooked by chef Himanshu Saini.
No.26 Mérito – NEW ENTRY
Lima
@meritorest
Combining produce from the surrounding area with flashes and memories of his country of origin, chef Juan Luis Martínez unites the cuisines of Peru and his native Venezuela at Mérito. Martínez, who hails from Caracas and studied at La Casserole du Chef, opened Mérito in 2018. The two-floor restaurant is set in the heart of the fashionable Barranco neighbourhood.
No.25 Odette
Singapore
@odetterestaurant
Odette is a modern French restaurant founded by chef Julien Royer in 2015. Coming from a family of farmers, Royer cares deeply about produce, sourcing ingredients from artisanal producers in Asia and Europe and treating them carefully to highlight their purest flavour. The restaurant is Royer’s gastronomic love letter to his grandmother of the same name.
No.24 Elkano
Getaria
@elkano_jatetxea
Let Aitor Arregui take you to the top of the neighbouring mountain, from where you can see the entire landscape surrounding Getaria, to discover the secrets of the Cantabrian fishers and the culture that give meaning to Elkano. Then, enter the house and enjoy the Cantabrian Sea-inspired menu, the star of which is the whole grilled turbot.
No.23 Boragó
Santiago
@boragoscl
Rodolfo Guzmán toured restaurants across Europe and Chile, learning new techniques and experimenting with flavours, before resettling in Santiago to open Boragó in 2006. Since then, the restaurant has become a haven for Guzmán’s discovery of, and research into, native Chilean produce.
No.22 Sühring
Bangkok
@restaurant_suhring
Twin brothers Mathias and Thomas Sühring meld flavours, techniques and experiences accumulated in their native Germany, as well as the Netherlands, Italy and Thailand, under one modish roof. The result is a sophisticated – and at times playful – seasonal haute cuisine menu with strong German identity.
No.21 Narisawa – RE-ENTRY
Tokyo
@restaurantnarisawa
Chef Yoshihiro Narisawa channels the traditional satoyama farming system of premodern Japan – flatland cultivation, husbandry of the nearby forests and hunting-foraging in the mountains. In true omakase style, the full menu will pivot every day depending on availability of ingredients, but draws inspiration from Japanese, Chinese and French cuisines.
No.20 Atelier Moessmer Norbert Niederkofler – NEW ENTRY
Brunico
@atelier_moessmer_nn
Chef Norbert Niederkofler has forged an enviable reputation over many decades, both within and beyond the kitchen. His well-established ‘cook the mountain’ philosophy – which permits only the use of hyper-local Tyrolean terroir ingredients – drives every aspect of the restaurant’s sustainability-forward culinary narrative.
No.19 The Chairman
Hong Kong
@thechairmanrestauranthk
The Chairman is a phenomenon precisely because it doesn’t seek to be: owner Danny Yip says no theatrics, no PR tactics, no Instagram-focused plating – this is a restaurant where the food comes first. Its quietly innovative rewriting of classic Cantonese cooking comes in the form of entirely new recipes that are built on the bedrock of China’s culinary history.
No.18 Reale
Castel di Sangro
@ristorantereale
Reale places huge emphasis on the world of plants, with a cuisine style that looks to leave guests in awe – succeeding with nearly every mouthful. The food is the result of profound technical research by chef Niko Romito: for each ingredient, all possible nuances are dissected to find the optimum potential for its combination.
No.17 Sorn
Bangkok
@sornfinesouthern
Supaksorn ‘Ice’ Jongsiri, Sorn’s chef-patron, grew up in close contact with his grandmother’s southern cooking. Together with his own personal vision, Chef Ice transforms the flavours and memories of his encounters with diverse southern Thai cultures into a one-of-a-kind innovative cuisine. His thought process is mind-bending and his flavouring explosive, with no compromise on chilli heat and spice.
No.16 Lido 84
Gardone Riviera
@ristorantelido84
Lido 84 serves quintessentially Italian food – just not as you know it. Years of research into local ingredients, old recipe books and international cooking techniques, combined with a penchant for art in all its forms and a deep-held belief in putting the customer first, have turned Riccardo and Giancarlo Camanini’s restaurant into a masterpiece.
No.15 Ikoyi
London
Highest Climber Award 2025, sponsored by Lee Kum Kee
@ikoyi_london
Friends Jeremy Chan and Iré Hassan-Odukale launched Ikoyi in 2017 with little formal training between them. They remain largely unconfined by restaurant conventions, with the gifted Chan creating a culinary style that defies categorisation; he gleans herbs and spices from across Africa and Asia, borrows techniques from around the globe, while sourcing proteins and fresh produce from the UK and its waters.
No.14 Plénitude
Paris
@plenitude
Chef Arnaud Donckele is one of France’s most accomplished cooks, with a laser focus on sauces as the centre point of each dish. The seven-course tasting menu might include sardine served with a piquant green Eden sauce, while plump langoustine comes with an airy sabayon, but it’s the vegetable, seafood or meat accompanying the sauce more than vice-versa.
No.13 Potong – NEW ENTRY
Bangkok
Highest New Entry Award 2025
@restaurant.potong
Winning a constant stream of awards since opening in 2021, Potong is the fine-dining restaurant in a narrow multi-floor building from chef Pichaya ‘Pam’ Soontornyanakij, which offers a tasting menu of innovative Thai-Chinese cuisine in the heart of Bangkok’s Chinatown. The food at Potong focuses on five elements: salt, acid, spice, texture and Maillard reaction (the chemical process of reducing sugars that brings distinctive flavour).
No.12 Atomix
New York
@atomixnyc
If food is the ultimate window into culture, and Korean culture is increasingly prevalent and valued internationally, then Atomix in New York provides the ultimate gastronomic manifestation of the K-wave phenomenon. This is Korean dining at its very finest from chef Junghyun ‘JP’ Park and Ellia Park: sophisticated and flavoursome food, with dishes grounded in heritage, but distinct and innovative.
No.11 Wing
Hong Kong
Gin Mare Art of Hospitality Award 2025
@wingrestaurant_hk
Drawing inspiration from chef Vicky Cheng’s Chinese name, Wing represents hope and perseverance – sentiments that reflect the chef’s pride for China’s heritage coupled with a desire to share the untold stories of its abundant culinary history; an expedition diners traverse with the restaurant’s expansive 80-dish menu.
No.10 Don Julio
Buenos Aires
@donjulioparrilla
A family-run labour of love, an homage to the flavours and terroirs of Argentina, a temple of regenerative farming – Don Julio is all this and more. Some 25 years after owner-sommelier Pablo Rivero opened his neighbourhood steakhouse on a corner of Palermo, he is still serving some of the best beef cuts, local wines and authentic Argentine hospitality you can find anywhere.
No.9 Kjolle
Lima
@kjollerest
At Kjolle, Pía León strives to preserve natural flavours – her dishes show a high level of research and testing, but the produce is always recognisable and never overly manipulated. This process, however, is far from easy: León and the team spend months researching the best ways to use each part of the ingredient.
No.8 Table by Bruno Verjus
Paris
@bruno_verjus
Table (pronounced in the French way) features a long counter designed like a wave that creates private nooks, plus an open kitchen. You can follow every gesture, see every plating, including the Colours of the Day – a daily changing dish of the most seasonal herbs and vegetables – and witness how chef Bruno Verjus works his culinary magic.
No.7 Sézanne
Tokyo
@sezannetokyo
To dine at Sézanne is to experience the epitome of culinary sophistication. Opened in July 2021 on the seventh floor of the Four Seasons Hotel Tokyo at Marunouchi with British chef Daniel Calvert at the helm, it immediately wowed diners with its immersive neo-French style infused with meaningful tributes to Asia’s rich culinary cultures.
No.6 Gaggan
Bangkok
The Best Restaurant in Asia 2025
@gaggan_anand
Music, colours and creativity combine on the menu, which is anchored in progressive Indian, with French, Thai and Japanese influences. From using emojis to represent each of the courses to pushing diners to eat with their hands or even lick the plate, chef Gaggan Anand wants to disrupt and reinvent the traditional fine-dining experience.
No.5 Alchemist
Copenhagen
@restaurantalchemist
Be prepared for a journey unlike any meal you’ve had before. There are no courses, only ‘impressions’ – 50 of them, actually – divided into several ‘acts’ that takes guests through different locations, types of art and extraordinary craftsmanship over a seven-hour, multi-sensory odyssey. It’s the realisation of head chef and mastermind Rasmus Munk’s dream of a holistic and meaningful dining experience.
No.4 Diverxo
Madrid
@diverxo
Hedonistic. Creative. Unpredictable. Three words to describe chef Dabiz Muñoz and the Madrid pleasure-dome that is Diverxo, where he likes to push the gastronomic boundaries as much as possible. More than a restaurant, Diverxo is an easel for the chef’s creativity, with diners brought along for the ride of their lives.
No.3 Quintonil
Mexico City
The Best Restaurant in North America 2025
@rest_quintonil
Quintonil is the setting for chef Jorge Vallejo’s boundary-pushing Mexican cuisine and his wife Alejandra Flores’ exceptional hospitality. Focused on fresh, local ingredients and traditional Mexican flavours and techniques weaved into modern preparations, it is fast becoming a classic.
No.2 Asador Etxebarri
Atxondo
The Best Restaurant in Europe 2025
@asadoretxebarrioficial
Set in a peaceful Basque village surrounded by mountains and lush greenery somewhere between Bilbao and San Sebastian, Asador Etxebarri is the platonic ideal of a destination restaurant. Food enthusiasts travel from all over the world to experience the culinary masterpieces created by chef Bittor Arguinzoniz. With the help of a little fire, he transforms simple ingredients like milk and beef into extraordinary and unforgettable dishes.
No.1 Maido
Lima
The World’s Best Restaurant 2025, sponsored by S.Pellegrino & Acqua Panna
@mitsuharu_maido
The elegant restaurant led by chef Mitsuharu ‘Micha’ Tsumura takes its name from a Japanese phrase used to greet people: maido. It’s the first thing diners will hear from Tsumura’s team when stepping into the space. Maido increasingly references ingredients and traditions from the vast Peruvian Amazon, with courses like the miniature jaune parcel of pork jowl and palm heart that nods to a rainforest staple, snacks of ‘ham’ made from sustainable paiche fish, and yucca served with Amazonian beans.
This year, Maido has reached the pinnacle and has been named The World’s Best Restaurant 2025, sponsored by S.Pellegrino & Acqua Panna.
Discover more about the restaurants on the list of The World’s 50 Best Restaurants 2025.
