20 Best Restaurants in the World

The World’s Best 50 Restaurants is a list produced by UK media company William Reed Business Media, originally published in the British magazine Restaurant, based on a survey of international chefs, restaurateurs, gourmets and restaurant critics. In addition to the main ranking, the organization awards a series of special awards for individuals and restaurants, including the One To Watch award, the Lifetime Achievement Award and the Chefs’ Choice Award, the latter based on the votes of the fifty chefs from the restaurants on the previous year’s list.
Often working as a barometer of global gastronomic trends, the list presents a variety of cuisines from all over the world. At times, the top restaurants were pioneers of molecular gastronomy. Most restaurants serve high-quality cuisine, which is characterized by meticulous preparation and careful presentation of food.


Mirazur, France​

Inside this building, which looks out onto the blue skies and the Mediterranean Sea, Mauro Colagreco is at the top of his game. The Argentinian chef’s cuisine speaks for itself: a unique and daily ode to aromatic plants , flowers, vegetables from his garden and citrus fruits. An incomparable moment is guaranteed. Highlights from Mirazur’s tasting menu include salt-crusted beetroot from the garden with caviar cream, chicken coop eggs (during the gardens, keep an eye out for chicken, Tina Turner) with smoked eel and hazelnuts, and a brioche of melting egg and white truffle potatoes. The restaurant’s perfect breakfast bread is infused with ginger and served with a poem by Pablo Neruda.

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Noma, Denmark​

The original Noma was, without doubt, one of the most important restaurants of its generation. With his food, René Redzepi has developed a new kind of cuisine. New Nordic cookery looks back to look ahead; dig deeper than seasonality to explore unsung forged products while seamlessly weaving in a fermentation study. Redzepi ‘s visionary approach to celebrating the terroir through ingredients-focused, minimalist plates earned Noma’s first incarnation as the Best Restaurant of the World in four years: 2010, 2011 , 2012 and 2014.

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Asador Etxebarri, Spain

Located near Mount Anboto in the Atxondo Valley of Spain, Asador Etxebarri is owned by chef Victor Arguinzoniz, who bought the restaurant with his father and uncle. Chef Victor Arguinzoniz has a remarkable ability to coax explosive flavors from seemingly simple ingredients, most of which are grilled over an open hearth. The restaurant respects the natural flavors of local produce and delicately urges each ingredient to show its potential: goat’s milk churned into ethereal butter, green peas amplified in its own juice, beef that has been aged for so many days and bites with umami. Arguinzoniz cooks vegetables and proteins on a variety of charcoals he makes from a variety of woods, kissing most of the plates with at least a hint of smoke.

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Gaggan, Bangkok

For four years in a row (2014-2018), Gaggan was voted No. 1 in Asia’s 50 Best Restaurants, a testament to constant innovation and improvement at this ever-changing creative hub. El Bulli-influenced chef Gaggan Anand serves a menu of 25 or more quick-fired little bites, many of which are eaten by hand.

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Geranium, Denmark

The kitchen of Geranium is lucid, light and dynamic. Our mission is to create food that involves all our senses-recovery, challenges and enrichment. The restaurant is located on the 8th floor of Fælledparken (Common Gardens) in the center of Copenhagen, where you can follow the seasonal journey through the crowns of trees, see the green copper roofs of the city and see the windmills of Oeresund.

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Central, Lima

The Central Team, with the Mater Initiative Research Center, is a group of expeditionaries full of curiosity about Peru. We at Central are aware of the need to connect, and we humbly accept the great challenge of knowing and re-knowing this beautiful country full of unique inputs, landscapes, culture and traditions, stories, but, above all, those who live and narrate them. Our collaborative team works hard to create links and to try to make visible elements that can not be seen by everyone in everyday life. The expedition that we have undertaken at the beginning has no destination or end, but focuses on constant movement, observation and respect for the temporality and seasonality that the earth dictates to us.

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Mugaritz, Spain

Mugaritz is a well-known restaurant in Rentería, Guipúzcoa, which opened in March 1998 under the leadership of Chef Andoni Luis Aduriz. It has been considered one of the best restaurants in the world since 2006, according to Restaurant Magazine, and has recently been ranked fourth in the list. Mugaritz is playful, avant-garde and highly innovative. It’s a creative dining experience developed by Chef Andoni Luis Aduriz to open minds; Aduriz freely admits that not all of his dishes are designed to be enjoyed by diners.

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Arpège, France

In 1986, Alain Passard opened his Arpege restaurant, formerly run by his own master, Alain Senderens, under the name of Archestrate. He named it to pay tribute to the music, his second passion, and decorated the restaurant in an Art Deco style. The windows are glass waves made by Bernard Pictet, which contrast with the transparency of the Venetian glaze and seem to play with the light of day.

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Disfrutar, Spain

In contrast to the hyperactive and avant-garde menu, which can run over 30 courses, the dining room appears relatively simple and serene: light-filled, white and opening onto the outdoor terrace. The overall design is no less creative, but it incorporates a ceramic-lined tunnel effect as guests travel from the narrow entrance area almost through the busy kitchen to the wider restaurant area.

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Maido, Lima

In contrast to the hyperactive and avant-garde menu, which can run over 30 courses, the dining room appears relatively simple and serene: light-filled, white and opening onto the outdoor terrace. The overall design is no less creative, but it incorporates a ceramic-lined tunnel effect as guests travel from the narrow entrance area almost through the busy kitchen to the wider restaurant area. Individual and collective stories merge in the stove. Life is born in the kitchen, the elements come together. Dialog is promoted in the kitchen, elements are confronted, opposites are attracted. This is how the cuisine of Nikkei was born, from a complex history known as Peru, and from another of equal proportions, distant and foreign, called Japan.

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Den, Tokyo

Den used to be located in the Jimbocho area of Tokyo (formerly known as Jimbocho Den) for 9 years and the current location is in Jingumae, halfway between Japan National Stadium and Harajuku. The exterior of the restaurant is unpredictable, one would never have guessed that there was such a renowned restaurant.

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Pujol, Mexico

Pujol is Chef Enrique Olvera ‘s genuine and personal approach to Mexican cuisine, renowned for its reinvention and continuous evolution, where tradition and contemporary gastronomy live side by side as expressed in ancient and modern culinary techniques. The restaurant is run by chef Enrique Olvera, who has been trained at the Culinary Institute of America and who oversees the business class menu of the airline Aeromexico. Pujol serves Mexican cuisine as a refined and elegant dish made from indigenous ingredients that honor Mexico ‘s rich culinary history.

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White Rabbit, Moscow

Upscale dining room with a European menu, plus a domed glass roof with views across the city. Located under a glass dome on the 16th floor of Smolenskiy Passage, White Rabbit is the first joint project between the restaurateur Boris Zarkov and the chef Vladimir Mukhin. Beautiful, modern and daring in his own way. Here, for the first time, Russian cuisine sounds at the same time as the latest culinary trends and Russian products rise to the height of well-known delicacies.

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Azurmendi, Spain

The Azurmendi Restaurant was designed and built to give priority to sustainability, a fundamental pillar of Eneko Atxa ‘s philosophy. The design of the building allows the creation of a space where boundaries are broken and modern architecture is mixed with nature, entering the interior and extending through the external roof where the sustainability center is housed.

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Septime, France

Septime is a super cool place on a cool street run by cool people, frequented by cool customers. The food is relaxed, packed with flavor and served without pretension. Hyper-sustainable Septime also won the Sustainable Restaurant Award in 2017. Due to its limited number of oversubscribed seats, booking a table at Septime is not the simplest feat. The restaurant accepts reservations by phone or online three weeks in advance. For the best chance of securing a reservation, we recommend that you call exactly three weeks to the day of your desired sitting.

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Alain Ducasse au Plaza Athènèe, France

As one of the legendary leaders in classic French haute cuisine, Alain Ducasse renovated his landmark fine dining destination in the luxury hotel in Paris, Plaza Athénée, in 2014. His new approach – one that brought the restaurant back to The World’s 50 Best Restaurants list in 2017 after falling off the list in 2016 – prioritizes sustainability, health and wellness-focused dishes for vegetables , fish and cereals.

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Steirereck, Austria

Housed in the monolithic architectural marvel of mirrored glass at the Stadtpark in Vienna, Steirereck ‘s design may be super-modern, but the interior speaks a recognizable language of international fine dining. Expect a light-filled vision of blond wood, rough-luxury concrete and crisp white linen. The restaurant has been a family-owned restaurant for generations, with a menu that leans heavily towards the rural Styrian region of Austria and its delicious but simple produce. However, set in revolutionary settings and led by chef Heinz Reitbauer, Steirereck has become the epitome of cutting-edge cooking rooted in the Austrian landscape.

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Odette, Singapore

It’s a fine dining restaurant, complete with white tablecloths and luxurious velvet banquets, but it’s also a very modern version. The color palette is light, the décor is elegant – much like Royer ‘s ultra-refined approach to modern French food using ingredients carefully sourced from a global list of craft producers.

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Twins Garden, Russia

Twins Garden is a project unrivaled in Russia, designed to take Russian cuisine to a new stage in its evolution. The brothers run a number of other Moscow operations, including the popular Wine and Crab restaurants and Twins Wine Space. All proceeds from the chef’s table go to the Twins Fund, which supports disabled children, provides shelter for animals and helps restore Orthodox churches.

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Tickets, Spain

In a league of its own, Albert Adrià ‘s culinary fun playhouse takes tapas to the cutting edge. Five small plate bars and open kitchens surround the perimeter of the restaurant within a circus-themed space, each highlighting a different preparation method. Expect classics like the restaurant ‘s famous olives made from olive juice spherified through a process of calcium chloride, alginate and xanthan gum; in addition to the air baguette, a puffy hollow breadstick wrapped in umami-rich Ibérico ham.

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Final Thoughts

These Amazing top-rated restaurants around the world are worth a visit to every gastronomer who loves to explore the variety of flavorful dishes of different cuisines and cultures. Plan a trip to visit some of the best cuisines under the famous Chef’s. If you’re someone who enjoys fine dining, then you should check out these above restaurants and get to know what the hype is all about.


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