The highly-anticipated special edition list of Latin America’s 50 Best Restaurants 2021: Pasado y Futuro, sponsored by S.Pellegrino & Acqua Panna, was revealed on Monday 22nd November in a series of live events across the region.
Explore the retrospective list, which spans 12 countries and was created by aggregating the votes from all previous editions, all the way down to No.1, crowned The Greatest Restaurant in Latin America 2013-2021.
No.100 Cuatro Mares, Punta del Este, Uruguay
Chef Gastón Yelicich delights diners in Punta del Este with his marine-focused cookery. Meaning ‘four seas’ in Spanish, the oceans play an indispensable role in the formation of the menu with produce bought from the local fish market each day.
No.99 Mesa Franca, Bogotá, Colombia
Leading the pack of hip restaurateurs building a creative food scene in the cool Chapinero neighbourhood, chef Iván Cadena serves small plates of farm-to-table bistro cuisine at this innovative Bogotá eatery.
No.98 Deckman’s en el Mogor, Ensenada, Mexico
Drew Deckman’s Valle de Guadalupe bistro has become a by-word for sustainability in Mexico, thanks to the US-born chef’s commitments to locality.
No.97 Alo's, Buenos Aires, Argentina
After working in Europe and Southeast Asia, chef Alejandro Féraud’s menus have an international outlook. Alo is open for breakfast, lunch and dinner.
No.96 Costanera 700, Lima, Peru
Sourcing the finest Peruvian ingredients and working with classical Japanese culinary technique, this popular restaurant specialises in prettily plated Ikizukuri-style sashimi.
No.95 Pitiona, Oaxaca, Mexico
El Bulli-trained José Manuel Baños brings creativity to a larder of native Oaxacan state ingredients, serving home-style dishes with an artistic twist.
No.94 Ali Pacha, La Paz, Bolivia
From chef Sebastián Quiroga, who trained at Gustu, the four-time Best Restaurant in Bolivia, Ali Pacha is a pioneer as the country’s first (and only) vegan fine-dining restaurant.
No.93 Nuema, Quito, Ecuador
Recovering the roots of Ecuadorian traditions, Nuema’s dishes convey its nation’s gastronomic culture on a contemporary table where the produce shines. The biodiversity of this fertile country is reviewed daily by chefs Alejandro Chamorro and Pía Salazar, following the rhythm of the seasons.
No.92 Pakuri, Asunción, Paraguay
Located in hip Villa Morra in the Paraguayan capital, Pakuri is built from recycled shipping containers and has a strong sustainability focus. Chef Sofía Pfannl serves a menu of creative New Paraguayan cuisine.
No.91 Celele, Cartagena, Colombia
Chefs Jaime Rodríguez and Sebastián Pinzón spent years exploring the Caribbean coast of Colombia, meeting indigenous people, discovering new flavours and ingredients and documenting recipes that were in danger of being lost. In 2021, Celele earned the Gin Mare Art of Hospitality Award.
No.90 Corrutela, São Paulo, Brazil
A true pioneer of culinary sustainability, César Costa has set the precedent for the restaurant world with his planet-friendly initiatives at Corrutela. The chef creates vegetable-centric dishes with organic local produce, cutting out plastic, composting all waste and using solar energy. Corrutela is the winner of the Flor de Caña Sustainable Restaurant Award 2021.
No.89 Lo de Tere, Punta del Este, Uruguay
Elegant plates are order of the day at this Punta del Este restaurant. Two seven-course menus offer a seafood-focused experience or a journey through the peninsula’s larder, from top-notch Atlantic seafood, to seasonal mushrooms, wild herbs and Uruguayan beef.
No.88 Komah, São Paulo, Brazil
In a small, laidback dining room inspired by New York lofts in the middle of São Paulo’s Koreatown, chef Paulo Shin cooks his own unique modern Korean creations.
No.87 La Mar, Buenos Aires, Argentina
One of six La Mar outposts across the globe, the no-reservations Buenos Aires branch trod new ground on opening with its use of local Atlantic produce from Argentine fisherman.
No.86 Arturito, São Paulo, Brazil
From celebrity chef Paola Carosella, Arturito is a restaurant in São Paulo’s Pinheiros neighbourhood serving nourishing, ingredient-led dishes based on organic produce.
No.85 Dulce Patria, Mexico City, Mexico
Dulce Patria is the brainchild of chef Martha Ortiz, a judge on Top Chef Mexico who also opened London restaurant Ella Canta in 2017. Part restaurant, part gallery, Dulce Patria serves dishes so colourful and creative they could be considered works of art.
No.84 Salvo Patria, Bogotá, Colombia
Founded in 2011 by Juan Manuel Ortiz, who returned to Bogotá after time spent in Australia, Salvo Patria was originally an artisanal coffee business and later became a restaurant inspired by the diversity of Colombian produce.
No.83 La Brigada, Buenos Aires, Argentina
This extravagant parrilla restaurant, opened in 1992 by Hugo Echevarrieta, sits across three floors in the hipster San Telmo neighbourhood of the city, its walls decked with sporting memorabilia.
No.82 Restó, Buenos Aires, Argentina
With formative experience under Michel Bras (where she first met Tassi), María Magdalena Piaggio continues Restó’s adherence to the familiar, but elevated, flavours of Parisian cuisine, first started by former chef-owner Guido Tassi.
No.81 Café Misterio, Montevideo, Uruguay
An expansive menu of Uruguayan comfort food embellished with globally influenced plates has crowned this intimate restaurant from chef Juan Pablo Clerici’s as one of Montevideo’s most popular evening hangouts since its opening over 25 years ago.
No.80 Osaka, Buenos Aires, Argentina
Helmed by chef Leandro Bouzada, Osaka has been an emblem of Nikkei cuisine in Buenos Aires since 2005. Its excellence in the search for flavours and techniques makes it a unique destination for lovers of this explosive Peruvian-Japanese style.
No.79 Laja, Ensenada, Mexico
Led by Jaír Téllez’s protégée, Rafa Magaña, Laja’s kitchen focuses on a garden-to-table cuisine, turning out pretty, vibrant plates that use produce grown in a nearby organic garden.
No.78 Mérito, Lima, Peru
The cuisines of Venezuela and Peru are united by chef Juan Luis Martínez at Mérito. Try the yuca root quesadilla filled with goat cheese; the loche squash with the catch of the day; the scallops tiradito with tumbo tiger milk; or the glazed pork belly.
No.77 Soeta, Vitória, Brazil
Chefs Bábara Verzola and Pablo Pavón, both El Bulli alumni, embrace their South American heritage with plates that explore fresh techniques using traditional ingredients from Brazil, Ecuador and beyond.
No.76 Carmen, Medellín, Colombia
Plating up contemporary cuisine inspired by Colombia's regional biodiversity, Colombian-American duo Carmen Angel and Rob Pevitts have spearheaded a growing gastronomic surge in Medellín.
No.75 Tordesilhas, São Paulo, Brazil
Every Saturday, as per Brazilian tradition, chef Mara Salles serves her extremely popular feijoada, a national dish of pork and black beans accompanied by slices of orange, shredded cabbage and pork scratchings.
No.74 El Cielo, Bogotá, Colombia
Known for its unique tasting menus, El Cielo wows diners with sensory experiences including ‘choco-therapy,’ where guests wash their hands in liquid chocolate to awake the senses.
No.73 Restaurante Garzón, Garzón, Uruguay
True to chef Francis Mallman’s reputation, Patagonian barbecue shapes the menu here. Flames coax sweetness from buttery octopus bathed in a chilli olive oil and chunky cara sucia bread arrives with gently charred oranges.
No.72 Merotoro, Mexico City, Mexico
Hidden away on a tree-lined avenue in the city’s Condesa district, this refreshing surf and turf kitchen from chef Jaír Téllez offers a taste of the Baja coastline in an urban setting.
No.71 El Mercado, Lima, Peru
In keeping with Lima traditions, Rafael Osterling’s laid-back ceviche restaurant only opens for lunch – and serves plentiful pisco sours at the bar. El Mercado plates playful iterations of traditional Peruvian coastal classics, using seafood sourced from Pacific fishermen.
No.70 Tierra Colorada Gastro, Asunción, Paraguay
Rodolfo Angenscheidt utilises his innovative interpretation of Paraguayan cuisine and inspiration from indigenous Guaraní recipes to create a hearty, creative menu at this Asunción restaurant.
No.69 Cosme, Lima, Peru
With a focus on sustainability, Cosme works with seasonal produce and recyclable elements, including the plastic bottles filled with different-coloured liquids that provide the beautiful artwork suspended above the dining area.
No.68 Glouton, Belo Horizonte, Brazil
Set in a beautiful building with exposed brick walls, a peaceful garden and a relaxed vibe, Glouton is a popular spot for romantic dinners, meals with friends and even business lunches.
No.67 Sucre, Buenos Aires, Argentina
With a focus on organic and seasonal local ingredients, Sucre serves dishes such as wild mushroom tiraditos and Patagonian ceviche with scallops. An ossobuco risotto from chef Fernando Trocca’s grandmother’s recipe has remained on the menu since day dot.
No.66 Fasano, São Paulo, Brazil
Led by chef Luca Gozzani, Fasano specialises in fine Italian cuisine and hospitality, with dishes such as scallop carpaccio with yoghurt and crispy wild rice, and seafood risotto. Choose the ‘Sea and Mountain’ tasting menu or go à la carte.
No.65 Evvai, São Paulo, Brazil
Chef Luiz Filipe Souza coined the phrase ‘Oriundi’ cuisine at Evvai, located in São Paulo’s upmarket Jardins neighbourhood. The Italian word refers to descendants of Italy all over the world and is translated in the kitchen into immigrant-inspired dishes.
No.64 Tomo 1, Buenos Aires, Argentina
Tomo 1 offers a tasting menu alongside à la carte offerings, but both follow the seasons. Federico Fialarye has labelled his cooking ‘porteña gourmet’ – the cuisine of Buenos Aires inhabitants.
No.63 Casa Oaxaca, Oaxaca, Mexico
A giant of Oaxacan gastronomy, chef Alejandro Ruíz is credited with exporting Oaxacan food globally while evangelising a respectful approach to his home state’s cuisine.
No.62 Manzanilla, Ensenada, Mexico
From husband-and-wife dream team Benito Molina and Solange Muris, Manzanilla is a favourite for exquisite seafood and a fun atmosphere in Ensenada.
No.61 Mil, Moray, Peru
Reaching Mil, which is situated in Moray’s breath-taking Sacred Valley, requires a 70-minute flight from Lima to Cusco, then a 45-minute winding drive up to an elevation of 3,500 metres above sea level. Chefs Virgilio Martínez and Pía León showcase their altitude cuisine at the destination restaurant.
No.60 Narda Comedor, Buenos Aires, Argentina
Narda Comedor is built around a few simple concepts: eat seasonal, drink water and try new things. With the opening of the restaurant in Buenos Aires in 2017, celebrity chef Narda Lepes wanted to show her compatriots what a healthy diet looks like.
No.59 Crizia, Buenos Aires, Argentina
Known for his meticulous sourcing of ingredients from independent Argentinian producers, chef Gabriel Oggero’s loft-like grill restaurant showcases the county’s highest quality produce, particularly its seafood.
No.58 De Patio, Santiago, Chile
De Patio is the creative outlet of chef Benjamín Nast, who is on a mission to break rules and surprise diners with his combination of innovative cooking techniques, high-quality produce and striking presentation.
No.57 La Docena, Guadalajara, Mexico
The décor at La Docena is like the inside of an old mansion in southern USA, with a relaxed atmosphere set to a 70s funk and soul soundtrack. A huge parrilla grill forms the centrepiece of the room.
No.56 Mayta, Lima, Peru
Meaning ‘noble land’ in the native Aymara language, Mayta is a personal and contemporary interpretation of Peruvian cuisine by chef and restaurateur Jaime Pesaque.
No.55 Andrés Carne de Res, Chía, Colombia
A restaurant-cum-nightclub-cum-wonderland, Andrés Carne de Res has been a prime destination for diners, drinkers and party-goers since its opening in 1982.
No.54 Tuju, São Paulo, Brazil
A beautiful restaurant set in São Paulo’s Vila Madalena neighbourhood, Tuju is well worth a visit for the urban garden and open ‘kitchen theatre,’ as well as chef Ivan Ralston’s heavily researched seasonal cuisine.
No.53 La Bourgogne, Punta del Este, Uruguay
Located in a well-heeled seaside resort, this sophisticated French restaurant has found a winning formula in serving the best Burgundy cuisine using homegrown, Uruguayan produce.
No.52 Kjolle, Lima, Peru
Kjolle is located in the same restaurant complex as Central, with chef Pía León at the helm. The open-plan dining room offers full view of León and her team in the kitchen, with all furnishings made from 100% Peruvian materials.
No.51 Oro, Rio de Janeiro, Brazil
Oro, located in Rio de Janeiro’s upmarket Leblon, is a reflection of chef Felipe Bronze’s identity as a Rio native, or carioca. From pão de queijo (cheese bread) with praline to oysters with caipirinha, the majority of courses are eaten with the hands.
No.50 Oviedo, Buenos Aires, Argentina
Ocean-inspired artwork, soft, ambient lighting and traditional bistro interiors are the setting for one of Argentina’s best-loved seafood restaurants. Opened by Emilio Garip and his wife Cristina in 1986, Oviedo is a classic Buenos Aires establishment.
No.49 Manu, Curitiba, Brazil
Manoella Buffara and her enthusiastic team serve a tasting menu, entitled Metamorphosis, featuring the region’s vegetables, herbs and seafood, sourced via a network of artisanal producers as well through foraging.
No.48 Gran Dabbang, Buenos Aires, Argentina
Young chef Mariano Ramón brings Asia’s wide-ranging street-food scene to Buenos Aires at this tiny spot in Palermo. He combines flavours and ingredients from the east with Latin American flair to create an original sensory experience.
No.47 Restaurante 040, Santiago, Chile
There is no other dining experience in Santiago quite like 040, which applies a high level of technical skill to Chile’s rich and varied native ingredients.
No.46 La Picantería, Lima, Peru
Renowned chef Héctor Solís serves up fresh seafood at this casual lunch joint in a rustic wooden house. Inspired by the Arequipa region’s picantería restaurants, diners select a fish from the daily catch and decide how they want it prepared.
No.45 1884 Restaurante, Mendoza, Argentina
Opened in the mid-1990s by the legendary Francis Mallman, this atmospheric restaurant is located inside a former winery. Mallman’s menu reflects his reputation for inventive fire-based cookery with a focus on grilled meats and fish.
No.44 Amaranta, Toluca, Mexico
Folding layers of traditional recipes and culinary customs from the capital region into attractive modern dishes, chef Pablo Salas plates up an eclectic interpretation of his home state’s cuisine at his debut restaurant.
No.43 Alto, Caracas, Venezuela
Born in Caracas, chef Carlos García trained in Barcelona, completing internships at El Bulli and El Celler de Can Roca. He opened Alto in 2007, and the establishment became an instant hit.
No.42 Criterión, Bogotá, Colombia
With chef Jorge Rausch at the helm and pastry chef Mark on desserts, Criterión takes diners through innovative dishes like smoked aubergine with guava hoisin sauce and foie gras tartelette with chocolate and tamarind.
No.41 Oteque, Rio de Janeiro, Brazil
From the modern décor to the open kitchen, and from the sound system to the most advanced cooking equipment, chef Alberto Landgraf puts his personal touch on everything in the restaurant.
No.40 Corazón de Tierra, Valle de Guadalupe, Mexico
Set in the beautiful surroundings of the Valle de Guadalupe in Mexico’s Baja California peninsula, Corazón de Tierra is the perfect showcase for chef Diego Hernández Baquedano’s inventive cuisine.
No.39 Fiesta, Lima, Peru
Héctor Solís pays homage to the complex cuisines of northern Peru at his ground-breaking Miraflores establishment. Using native ingredients, the Lambayacana-born chef produces a menu of classics.
No.38 Le Chique, Cancún, Mexico
Chef Jonatan Gómez Luna’s tasting menu explores the different tastes of Mexico with the intent to ‘puzzle, amuse and amaze’ the diner. Cutting-edge and molecular techniques are employed to deconstruct and transform traditional Mexican dishes.
No.37 La Cabrera, Buenos Aires, Argentina
At the helm of steakhouse La Cabrera since its inception in 2002, legendary chef Gastón Riveira takes charge of everything from selecting the produce to testing each dish and even tracking dining trends.
No.36 Gustu, La Paz, Bolivia
Rising Star Female Chef 2021, Marsia Taha, showcases the country’s ample, and often little-known, endemic pantry, sourcing ingredients from the Andes to the Amazon. Dishes include the raw yacare with chipilo and tree tomato, and a purple plate of pork, plantain and pear kimchi.
No.35 Nicos, Mexico City, Mexico
Gerardo Vázquez Lugo is a passionate advocate of local sourcing and traditional styles of cooking. His menu chronicles the country's diverse regional flavours and techniques.
No.34 Elena, Buenos Aires, Argentina
Buenos Aires’ Four Seasons Hotel is home to one of the top steakhouses of the city. Elena’s team dry-ages its beef and prepares charcuterie in-house, all visible from a seat in the expansive dining room.
No.33 Máximo Bistrot, Mexico City, Mexico
Máximo Bistrot celebrates seasonal, fresh and local ingredients. Making the most of sustainable gardens and crops in and around Mexico City, chef Eduardo García has made a name for himself as a star of the city’s food scene. He’s also the winner of the Estrella Damm Chefs’ Choice Award 2021 – Best Reinvention.
No.32 Alcalde, Guadalajara, Mexico
Chef Francisco ‘Paco’ Ruano’s simple, ‘frank’ Mexican cooking in a stylish, welcoming setting in Guadalajara makes diners want to return again and again. Alcalde’s menu has worldwide influences but is rooted in the Jalisco region.
No.31 99, Santiago, Chile
Created by ambitious chef Kurt Schmidt and talented pastry chef Gustavo Saez, 99 is super-casual but gastronomically sophisticated. Expect dishes like pantrucas, a traditional Chilean soup – made from a rabbit base.
No.30 Maito, Panama City, Panama
Chef Mario Castrellón’s tasting menu runs a whistle-stop journey through Caribbean, indigenous, Asian, Creole, Afro-Antillean and American cuisine that expresses Panama’s multicultural culinary identity like no other.
No.29 Mishiguene, Buenos Aires, Argentina
Chef Tomás Kalika spent years learning Middle Eastern flavour profiles and many of Mishiguene’s dishes were inspired by personal events in Kalika’s life, including a Russian-Polish borscht and spit-roasted Moroccan lamb.
No.28 Aramburu, Buenos Aires, Argentina
Back in 2007, Gonzalo Aramburu opened his first restaurant in Argentina after training in some of the most important kitchens in the world. With a creative vision anchored in research and technique, he put forward a tasting menu with seasonal products that elevate Argentine cuisine to a new level.
No.27 Rosetta, Mexico City, Mexico
Chef Elena Reygadas made her name specialising in exquisite hand-made pasta dishes. In recent years, the restaurant’s emphasis has shifted towards a deeper Mexican sensibility with reinterpretations of tamales and mole recipes.
No.26 Ambrosía, Santiago, Chile
Chef Carolina Bazán and co-owner Rosario Onetto host a locavore experience that combines French flair with Chilean produce. It’s a masterclass of clean-yet-homely flavours fused together in impeccable fashion.
No.25 El Chato, Bogotá, Colombia
El Chato is located off a busy street in Bogotá’s Chapinero Alto neighbourhood and houses a relaxed space with wooden tables downstairs, and an open kitchen and a view of the spice library from the light-filled first-floor lounge.
No.24 Isolina, Lima, Peru
Chef José del Castillo is providing his home city with the ultimate comfort food experience, recreating the feeling of a mother’s love at the table with delicious and nostalgic food in generous sharing portions.
No.23 Mocotó, São Paulo, Brazil
Dining in Mocotó’s large dining room is comfortable and relaxed. Turquoise tiles adorn the walls and light spills in through the floor-to-ceiling windows. The bar is set along one side, featuring more than 100 types of cachaça. Mocotó’s chef Rodrigo Oliveira and his wife Adriana Salay are the winners of The Macallan Icon Award 2021.
No.22 Lasai, Rio de Janeiro, Brazil
Set in a historic house dating from 1902, the restaurant includes a terrace with a view of the most famous landmark in the city: Christ the Redeemer. Standout dishes include palm heart ceviche, and banana, bok choy, manioc and sour cream.
No.21 El Baqueano, Buenos Aires, Argentina
Always a friendly and relaxed place to eat, El Baqueano has recently undergone an extensive renovation, with its new home featuring not only a dining room but also an R&D department, a private events room and Argentina’s first gastronomic library.
No.20 Rafael, Lima, Peru
For the past 21 years, Rafael Osterling and his team have been cherry picking gastronomic tropes from Peru’s historic dishes, as well as taking touches from the Nikkei canon and left-field inspiration that references the chef’s international travels.
No.19 Chila, Buenos Aires, Argentina
Since taking over the Chila kitchen in 2016, Pedro Bargero has ensured that Argentina’s superlative vegetables receive the same (or at least similar) billing to its celebrated meat.
No.18 Harry Sasson, Bogotá, Colombia
Housed in a mock-Tudor mansion with a stunning bar clad in glass and girders, this restaurant is a magnet for Colombia’s rich and famous. But it also manages to retain an inclusive feel thanks to warm service and simple, delicious food.
No.17 Osso, Lima, Peru
A butcher’s shop and restaurant all rolled into one, Osso is the place to go in Lima for all the best cuts, from perfectly cooked ribeye to flavoured sausages (think cheddar, rocotó pepper marmalade and limo chilli), with almost everything grilled over the barbecue.
No.16 Parador La Huella, José Ignacio, Uruguay
As the ultimate in stylised beachside eating, Parador La Huella’s repertoire in grilled seafood, overseen by chef Vanessa González, is second to none, making it a regular summer spot for well-heeled visitors from Argentina, Brazil, Chile and beyond.
No.15 Pangea, Monterrey, Mexico
Genial chef Guillermo González Beristáin and his team apply modern French cooking techniques to the region's superb local produce, resulting in sophisticated and flavourful plates.
No.14 Leo, Bogotá, Colombia
Bogotá’s premier restaurant, Leo, reopened in a brand new space in the upmarket neighbourhood of Chapinero in June 2021. The restaurant celebrates little-known Colombian ingredients, champion local communities and help revive indigenous gastronomic traditions.
No.13 La Mar, Lima, Peru
La Mar aims to bring diners closer to the sea by paying homage to key dishes in Peruvian cuisine – including the classic ceviche, a must-eat here – and to founder Gastón Acurio’s own heritage.
No.12 Sud 777, Mexico City, Mexico
True to chef Edgar Nuñez’s personal vibe – friendly, sociable and always keen to engage – this restaurant has a party atmosphere to it. The clean-lined space is split across several rooms that each feel intimate, while the tasting menu changes monthly
No.11 A Casa do Porco, São Paulo, Brazil
A carnivore’s idea of heaven, A Casa do Porco means ‘House of the Pig’ in Portuguese, and with everything from crunchy chunks of pancetta crackling to pork tartare, it’s a true porcine pilgrimage, with all meat 100% Brazilian.
No.10 Don Julio, Buenos Aires, Argentina
The restaurant is an embodiment of Argentine culture: sustainably farmed beef meets the embers on the traditional grill, accompanied by an outstanding wine list and friendly hospitality.
For a perfect meal at Don Julio, start with the house sausages, then the offal and signature skirt steak accompanied by fries and grilled vegetables. For dessert, don’t miss the homemade ice creams and cheeses with regional sweets.
No.9 Tegui, Buenos Aires, Argentina
In a stylishly monochrome dining room, Tegui served outstanding dishes prepared with ingredients from all over Argentina. Firm favourites included kid goat in vine leaves and grilled lettuce with anchovy.
Tegui is also in the middle of an evolution. When iconic Argentine chef Germán Martitegui announced that the restaurant would be closing at the end of November 2021, the country’s foodies were only encouraged by the chef’s promise that Tegui would soon reopen in a new format – so stay tuned for updates.
No.8 Quintonil, Mexico City, Mexico
It’s all about freshness and flavour at Jorge Vallejo’s hotspot. Quintonil takes its name from a green Mexican herb that permeates both the dishes and the drinks.
The tasting menu’s courses change with the seasons, but diners can expect the likes of Moorish crab with green pípian sauce, sunflower seeds and blue corn toast, or rocket marinaded in rice pasta with Veracruz sauce and parsley.
No.7 Maní, São Paulo, Brazil
After gaining kitchen experience in Europe, Porto Alegre-born chef Helena Rizzo moved to São Paulo in 2006 to open Maní, serving contemporary, artistic cuisine rooted in iconic Brazilian ingredients.
Rizzo’s sophisticated creations include a Japanese-inspired mochi made with rice dough, jasmine rice and adzuki, served with edible flowers; or the day’s best catch accompanied by rice terrine, crumbs, pirão (a manioc and fish stock polenta) and chilli oil.
No.6 Boragó, Santiago, Chile
Set in the breath-taking foothills of Santiago’s tallest mountain, Cerro Manquehue, Boragó takes inspiration from its natural surroundings and the deeply rooted culture of the Chilean Mapuche. The mastermind behind the operation is Rodolfo Guzmán, who works with a team of over 200 foragers and gatherers across the country to create his Endémica tasting menu.
Thanks to its environment-friendly ethos and unique sustainable practices, Boragó was awarded the Flor de Caña Sustainable Restaurant Award as part of the The World’s 50 Best Restaurants 2021 programme.
No.5 Pujol, Mexico City, Mexico
If there is one dish that best describes this epoch-defining Mexican restaurant, it’s Mole Madre, Mole Nuevo. A simple-looking plate which comprises a perfect circle of fresh mole surrounded by a larger concentric ring of mole that’s aged for more than 1,000 days.
In looking to represent Mexico’s vast natural larder, chef-founder Enrique Olvera’s hunt for indigenous ingredients across the country’s 31 states is never-ending.
No.4 Astrid y Gastón, Lima, Peru
The chef and pastry chef combination of Gastón Acurio and Astrid Gutsche are Peru’s original restaurant power couple.
On opening in 1994, Astrid y Gastón coined a new canon in Peruvian gastronomy, popularising, modernising and internationalising the country’s food in a manner that has since been appreciated by a global audience.
No.3 D.O.M., São Paulo, Brazil
Chef Alex Atala never fails to pull out all the stops at D.O.M. Opened in 1999, the restaurant has become a Brazilian culinary institution and is the home to a jaw-dropping ‘Maximus’ 12-course tasting menu.
Guests can settle into the relaxed, high-ceiling dining room and enjoy dishes such as then heart of palm served with coconut milk and taioba (a variety of Latin American corn), manioc five ways or Yanomami mushrooms with egg yolk and asparagus.
No.2 Maido, Lima, Peru
From the great mind of chef Mitsuharu Tsumura comes the eclectic synthesis of Peruvian flavour and precise Japanese technique.
A pioneer of this cuisine, named Nikkei, Tsumura’s restaurant Maido wore the crown for Latin America’s 50 Best Restaurant for three consecutive years, from 2017 to 2019.
No.1 Central, Lima, Peru
It’s impossible to overstate the importance and impact of Central in Latin American gastronomy over the last decade: not only has the Lima restaurant taken the process of simultaneously nourishing the body and the mind to a new level, but it has done so while remaining delicious, fun and welcoming.
What’s more, the global profile of its chief protagonists – chefs Virgilio Martínez and Pía León – has helped garner global interest in Peru’s culinary culture and biodiversity. Central is crowned The Greatest Restaurant in Latin America 2013-2021, sponsored by S.Pellegrino & Acqua Panna.
Now watch the video to recap all 100 restaurants:
The list of Latin America’s 50 Best Restaurants 2021: Pasado y Futuro, sponsored by S.Pellegrino & Acqua Panna, was announced on Monday 22nd November. Follow us on Instagram, like us on Facebook, find us on Twitter #LatAm50Best and subscribe to our YouTube channel for the latest news.