Our Aims

The World’s 50 Best Restaurants list was first dreamt up in 2002. The idea was born as a feature idea for a new trade magazine aimed at chefs and restaurateurs the UK – Restaurant Magazine. What was born sparked interest globally, and in 2003 there was no way the list could not be published again – this time with an awards night to accompany the announcement.

Since 2002 the way in which the list is created has changed to reflect shifting trends, and in a quest to make it as fair and globally representative as possible. This is no easy task – and it is an ongoing project. In it’s early years the World’s 50 Best was dominated by European restaurants, and had a healthy dose of UK Restaurants too. As the news spread of the list – so did the network of panellists involved.

Even now we’d be the first to admit that it’s not perfect. What the Academy aims to do, with it’s mix of critics, gourmands, chefs and restaurateurs, is create a list that has a fair weighting both geographically and in dining styles.

Organised by Restaurant Magazine, the World’s 50 Best Restaurant aims to get people talking about restaurants, and to shine a bright light on excellence and innovation in an exciting industry.

Philosophy and Mission

First published in 2002 and now in its eighth year, The World’s 50 Best Restaurants sponsored by S.Pellegrino & Acqua Panna is recognised around the world as a credible indicator of the best places to eat around the world.

Every year it stimulates fervent debate for the weeks and months from the announcement of The World’s 50 Best Restaurants, and the excitement it generates amongst those who aspire to make the list, and the massive interest it brings to the restaurant industry in general, have seen it grow into an eagerly anticipated, internationally influential event.

“The great thing about 50 Best is that at one point in the year it gets everybody talking about restaurants”

Jay Rayner – Observer Food Critic & UK Chair

As the Publishers of Restaurant Magazine, this is fundamental in our aim to support the restaurant industry worldwide – to encourage the debate about gastronomy – what makes the best – what are the hottest new places and what are the future trends in dining. We are not claiming to have created the definitive list of the world’s 50 best restaurants,  but we are aiming to provoke a debate and show people the great things happening in all corners of the restaurant world.

The aim is to have a positive impact on the industry globally. The following comments from 2010 hopefully illustrate the level of importance placed on the awards by chefs themselves:

“We are of course greatly honored to have been among the top ranked restaurants.   Thank you from the bottom of our hearts for your enormous support of our industry.”

Eric Ripert, Le Bernadin, NYC

“It is the highlight of my career so far to receive this award. I think this award concept is wonderful for the industry at large and has certainly captured the imagination of the restaurant going public.”

Mark Best, Marque, Sydney

“This year at the 50 Best I received an award that was quite an honour: the Chefs’ Choice Award is voted for only by the other chefs and I was greatly surprised to get it. It’s incredibly flattering because it’s probably the ultimate judgment from my peers.”

Heston Blumenthal, The Fat Duck, UK