Latin America's 50 Best Restaurants 2017: the list in pictures

Giulia Sgarbi - 24/10/2017

This year's Latin America's 50 Best Restaurants list was revealed at a grand awards ceremony held for the the first time in Bogotá, Colombia. The 2017 ranking showcases restaurants from nine countries across the region, with nine new entries and three re-entries from Santiago, Chile to Guadalajara, Mexico. Check out the list in pictures.

No.50 Mishiguene, Buenos Aires, Argentina


Babaganoush (image: Santiago Soto Monllor)

Mishiguene, which means crazy in Yiddish, honours Argentina’s Jewish immigrant heritage by reinventing Ashkenazi, Sephardic, Israeli and Middle Eastern cooking. Here, nouvelle techniques are applied to old world recipes, using the highest quality ingredients possible.

Lafinur 3368, Palermo, Buenos Aires
+54 11 396 90764


No.49 Proper, Buenos Aires, Argentina


Puerros asados, puré de arvejas, queso feta y echalote frito (image: Eduardo Torres)

When chef Leo Lanussol and pastry chef Augusto Mayer opened Proper in 2016, it was an instant success. Carnivores take a break from meat-heavy Buenos Aires steakhouses and enter into a world of vegetable-forward seasonal small plate dining.

Aráoz 1676, Esquina Costa Rica, Buenos Aires
+54 11 4831-0027


No.48 Crizia, Buenos Aires, Argentina


Pan seared asparagus with scallops (image: Patricio Sila / Giovana Marchetti)

A pioneer in the modern Argentine cuisine movement, Crizia was one of the first restaurants to go on a quest in search for the country’s best ingredients and local farmers. From oysters and shrimp in the Atlantic coast to trout and lamb in Patagonia and colourful potatoes and indigenous herbs on the Bolivian border, at Crizia, guests are able to taste Argentina on a plate.

Calle Gorriti 5143, 1414 Buenos Aires
+54 11 4831-4979


No.47 Amaz, Lima, Peru


Grilled scallops with camu camu 

Amaz is the first and only restaurant of its kind presenting Amazonian cuisine with urban vibes. Pedro Miguel Schiaffino has managed to bring much research and passion into a concept that brings enjoyment to every kind of customer.

Av. la Paz 1079, Miraflores 15074, Lima
+51 1 2219393


No.46 Fiesta, Lima, Peru


Crunchy Mero Murike collar (image: Jorge Diaz / Hector Solis)

Fiesta’s legacy began more than 30 years ago in Chiclayo, on the northern Peruvian coastline, where the Solís family opened the first incarnations of Fiesta. Hector Solís continued his family’s culinary birthright and opened Fiesta Lima in 1996, where he showcases his passion for Northern Peruvian flavours and cooking techniques.

Av. Reducto 1278, Miraflores, Lima
+51 1 242 9009


No.45 Tuju, São Paulo, Brazil


Momotaro tomato pie, black garlic and pink sorrel (image: Ilana Lichtenstein)

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. Desserts are exquisite, presenting native products from the region.2-3-18 Jingumae Shibuya-ku, Tokyo

Fradique Coutinho 1248, São Paulo


No.44 Aramburu, Buenos Aires, Argentina


Fillet mignon with garlic purée and caramelised onion (image: Rodrigo Ruiz Ciancia)

An amalgamation of textures, flavours and aromas shake tastebuds into action during the 12-course menu served at this petite establishment by a leading purveyor of modern Argentine cuisine, Gonzalo Aramburu.

Salta 1050, Buenos Aires
+54 11 4305 0439


No.43 La Docena Oyster Bar & Grill, Guadalajara, Mexico


Grilled oysters with clarified butter, shallots and parsley (image: Zaira González) 

Tomás Bermudez’s New Orleans-inspired temple of oysters is the place to go for fresh, local ingredients, great value for money and excellent service. Guadalajara is the flagship branch in a family of three, with the two newest restaurants located in Mexico City.

São Paulo 1491, Providencia, 44640 Guadalajara
+52 33 3817 2798


No.42 Laja, Valle de Guadalupe, Mexico


Garden vegetables (image: Hans Paul Brauns)

Nestled in the beautiful Valle de Guadalupe in Baja California, Jair Téllez’s remarkable destination restaurant is an homage to the surrounding countryside and its products. Winemaker Andres Blanco later joined as co-proprietor, making the most of Laja’s original vineyard.

Ensenada-Tecate Highway KM. 83, Valle de Guadalupe, Baja California
+52 646 155 2556

No.41 Esquina Mocotó, São Paulo, Brazil


Carne de sol (image: Ricardo D'Angelo)

Following the unprecedented success of his restaurant Mocotó, a regular on the Latin America’s 50 Best Restaurants list, chef Rodrigo Oliveira made a bold move in 2013 by opening a second restaurant next door to his flagship, challenging himself to a more creative concept. Now there is a special energy in the air between the two neighbouring restaurants, and the service is to be treasured.

Av. Nossa Sra. do Lorêto 1108, Vila Medeiros, São Paulo
+55 11 2949-7049


No.40 Villanos en Bermudas, Bogotá, Colombia

Villanos en Bermuda -LATAM-2017-DISH1

Langoustine, spicy banana broth and mature goat’s cheese (image: Juliana Pachon)

The dynamic duo formed of Mexican Sergio Meza and Argentinian Nicolás López is shaking up Bogotá’s gastronomic offer with a daring daily-changing menu inspired by surprising combinations of local ingredients.

Calle 56 #5-21, Bogotá
+57 1 2111259


No.39 Máximo Bistrot, Mexico City, Mexico



With a shared passion for great food, chef Eduardo García and his wife Gabriela set up Maximo Bistrot to showcase fresh produce from in and around Mexico City. Up to two thirds of the ingredients come from local farms, including the famed floating gardens of Xochimilco in the city.

Tonalá 133, Colonia Roma, Mexico City
+52 55 5264 4291


No.38 Restaurante 040, Santiago, Chile

Restaurante 040-LATAM-2017-DISH2

Bloody Mary (image: Santiago Arau)

There is no other dining experience in Santiago quite like 040, which applies a high level of technical skill to Chile’s rich native ingredients. Its well-hidden location on the lower level of the fashionable Tinto Boutique Hotel in bohemian Bellavista neighborhoods adds to the intrigue of this 40-seat restaurant.

Hotel Tinto Boutique, Antonia López de Bello 40, Recoleta, Providencia, Santiago
+56 2 2732 9214


No.37 Elena, Buenos Aires, Argentina


Burrata al salmorejo (image: Juan Hitters / Erika Rojas / Damian Liviciche) 

A local restaurant gem in Recoleta, Elena appeals to the whole family, making it the ideal spot for special occasions, family gatherings, and for travellers unfamiliar with chef Juan Gaffuri's elegant porteño cuisine.

Four Seasons Hotel Buenos Aires, Posadas 1086/88, Buenos Aires
+54 11 4321 1200


No.36 Alcalde, Guadalajara, Mexico


Creamy avocado, chicaro pea with green tea and melon ice cream sorbet (image: Ricardo Paniagua)

In the four years since its opening, Alcalde’s star has quickly ascended - this year the restaurant enters the list as Highest New Entry, sponsored by Aspire Lifestyles. Chef Francisco ‘Paco’ Ruano’s simple, ‘frank’ Mexican cooking in a stylish, welcoming setting in Guadalajara makes diners want to return again and again.

Av. México 2903, Vallarta Nte., 44690 Guadalajara
+52 (33) 3615.7400


No.35 Rosetta, Mexico City, Mexico


Chicatana ants mole with mushrooms

The mixture of beautiful mansion house setting, and Elena Reygadas’ elegant, super-seasonal dishes makes this one of the most romantic – and popular - restaurants in Latin America.

Colima 166, Roma Norte, Mexico City
+52 55 5533 7804


No.34 Corazón de Tierra, Valle del Guadalupe, Mexico


Frijoles beans soup (image: BIEN Media / Luis Meza / Alejandro Alarcon)

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.

La Villa del Valle, S/N Km 88, Valle de Guadalupe, Baja California


No.33 Ambrosia, Santiago, Chile


Locos shellfish with parsley pesto (image: Estudio LeClic)

Carolina Bazán's restaurant offers a market-to-table experience that combines French flair with Chilean produce, clean yet homely flavours fuse together in impeccable fashion.

Pamplona 78, Vitacura Santiago
+56 2 217 3075


No.32 Amaranta, Toluca, Mexico


Homemade and cured chorizo, dates and smoked sweet potato purée (image: Fernando Gómez Carbajal)

Amaranta proudly flies the flag for the flavours, aromas and colours of the central State of Mexico – a land made up of mountains, valleys, forests and lakes. Chef Pablo Salas' cooking style pays homage to the region's culinary traditions, while also pushing new boundaries in progressive dishes that are big on flavour.

Francisco Murguía 402, Universidad, 50130, Toluca de Lerdo
+52 1 722 280 8265


No.31 Biko, Mexico City, Mexico


Deep-water prawn with a powder made from its head (image: Alonso Mejia, Pablo Cruz Iraztorza, Tonalli Jimenez)

A meeting of minds and cultures, Biko is the creation of Basque chefs Mikel Alonso and Bruno Oteiza, who skilfully blend flavours from their homeland with Mexican ingredients. The cutting-edge technique of fellow Spanish chef Gerard Bellver, influenced by his time at El Bulli, adds another layer of complexity to the restaurant's highly original formula.

Presidente Masaryk 407, Polanco, 11550, Mexico City
+52 55 5282 2064


No.30 Malabar, Lima, Peru


Stewed duck leg

Pedro Miguel Schiaffino's restaurant offers unique Peruvian experience that cannot be recreated in any other part of the world, with plated masterpieces featuring exotic ingredients, flavours, textures and ancient Andean cooking techniques.

Camino Real 101, San Isidro, Lima
+51 1 440 5200


No.29 Nicos, Mexico City, Mexico


A traditional dish at Nicos (image: Beto Lanz)

A much-loved institution, Nicos has been satisfying Mexicans' stomachs for more than 50 years. Architect-turned-chef Gerardo Vazquez Lugo creates dishes that take diners on an odyssey through the country's rich culinary heritage.

Av. Cuitláhuac 3102 Clavería, Azcapotzalco, 02080, Mexico City
+52 55 5396 7090


No.28 Gustu, La Paz, Bolivia


Native potatoes cooked in Tarija salt with elderberry capers, elderflowers and chiquitana almonds (image: Luis Fernandez)

With Kamilla Seidler, Latin America's Best Female Chef in 2016, as advisor, new Bolivian head chefs Mauricio López and Marsia Taha produce naturalistic dishes in celebration of local ingredients. All food and beverages are 100% Bolivian.

Calacoto, Calle 10, Nº 300 casi Costanera, La Paz
+591 2 211 7491


No.27 Mocotó, São Paulo, Brazil


Tapioca cheese cubes (image: Ricardo D'Angelo)

Mocotó was opened in 1974 by Rodrigo Oliveira’s father, ‘Seu Zé’, as a neighbourhood bar near the airport, soon gaining a reputation for hearty, tasty food. In 2002, young Rodrigo took over, gradually turning it into the Brazilian gastronomic institution of today.

Av. Nossa Senhora do Loreto, 1100, Vila Medeiros, São Paulo
+55 11 2951 3056


No.26 Chila, Buenos Aires, Argentina


Aged beef with chimichurri yoghurt and vegetable ashes (image: Magdalena Staurino)

Chila's new head chef Pedro Bargero took over from Soledad Nardelli in 2017 and lives up to expectations with surprising combinations of seasonal ingredients.

Alicia Moreau de Justo 1160, Puerto Madero, Buenos Aires
+54 11 4343 6067


No.25 Pangea, Monterrey, Mexico


Almond panna cotta

Guillermo González Beristáin's Monterrey restaurant has put the northeast of Mexico on the culinary map by applying modern French cooking techniques to the region's superb local produce.

Bosques del Valle 110-b, San Pedro Garza García, Monterrey, Nuevo León
+52 81 8114 6601


No.24 Rafael, Lima, Peru


A dish at Rafael (image: Sandra Elías)

Rafael Osterling's eponymous restaurant, housed in a beautiful Art Deco townhouse in the chic Miraflores area, celebrates Peru's eclectic food culture. The menu draws on the country's diverse culinary heritage, fusing traditional native ingredients with Italian, Asian and Nikkei influences.

Calle San Martín 300, Miraflores, Lima 18
+51 1 242 4149


No.23 Olympe, Rio de Janeiro, Brazil


Mussels with cassava, white wine foam with tucupí and fermented okra (image: Tomas Rangel)

Thomas Troisgros – son of the chef Claude Troisgros, winner of the Diners Club Lifetime Achievement Award 2016 – is the fourth generation of a family known for pioneering Nouvelle Cuisine in their native France. Having trained with Daniel Boulud and worked at Mugaritz and Arzak, Thomas has been running the kitchen of the restaurant founded by his father since 2015, obtaining a perfect balance between French elegance and Brazilian soul.

Rua Custódio Serrão 62, Lagoa, Rio de Janeiro
+55 21 2539 4542


No.22 Parador La Huella, José Ignacio, Uruguay

Parador La Huella-LATAM-2017-DISH1

Octopus (image: Eric Wolfinger)

The ultimate in chic beach eating, Parador La Huella’s repertoire in grilled seafood led by Alejandro Morales is second to none, with Vanessa Gonzáles – who has trained with the chef since 2002 – as head chef.

Playa Brava, José Ignacio
+598 4486 2279


No.21 Isolina, Lima, Peru


Cau cau with sangrecita (image: Carlos Vela)

Chef José del Castillo is giving back to Lima 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. Set in a historic house in Barranco – the favourite area in Lima for bohemians, artists and intellectuals – it has the authentic ambience of an old family home.

Avenida San Martín Prolongación 101, Lima 04 Barranco, Lima
+51 1 2475075


No.20 Maito, Panama City, Panama


Millet, boda de la comarca and marrow (image: Gonzalo Picon)

Chef Mario Castrellón’s tasting menu is a tropical journey through Caribbean, Indigenous, Asian, Creole, Afro-Antillean and American cuisine that expresses Panama’s multicultural culinary identity like no other. The very casual fine dining experience here is perfectly adapted to the hot weather, with light, exciting dishes.

Final de la Calle 50, 4to local a mano izquierda, Ciudad de Panamá
+ 507 391-4657


No.19 El Baqueano, Buenos Aires, Argentina


A vegetable dish at El Baqueano (image: Pablo Baracat)

Fernando Rivarola scours Argentina for smallholders and producers in his quest to unearth native ingredients, such as llama and alligator. 

Chile 499, Esquina Bolivar, San Telmo, Buenos Aires
+54 11 4342 0802


No.18 Leo, Bogotá, Colombia


Kapeshuna, anise, mushrooms (image: Renata Boliva)

Celebrity chef Leonor Espinosa’s flagship restaurant showcases little-known Colombian ingredients such as corozo fruit (a tangy red berry), arrechón (an aphrodisiac drink) and bijao (a banana-like plant), while championing local communities and gastronomic traditions. Since opening Leo she has had a great influence on Colombian cuisine and this year Espinosa wins the title of Latin America’s Best Female Chef.

Pasaje Santa Cruz de Mompox, Calle 27b, No 6-75, Bogotá
+57 1 286 7091


No.17 Harry Sasson, Bogotá, Colombia

Harry Sasson-LATAM-2017-DISH2

Taste of Colombia (image: Juan Pablo Gutierrez)

Harry Sasson has created an eclectic menu that blends Latin American, Asian and European flavours. Having celebrated its 20th anniversary in 2016, it remains one of the country's must-visit dining destinations and this year it consolidates its fame, winning both the Highest Climber Award and Best Restaurant in Colombia, sponsored by S.Pellegrino & Acqua Panna.

Carrera 9, 75-70, Zona G y Quinta Camacho, Bogotá
+57 1 347 7155


No.16 Lasai, Rio de Janeiro, Brazil


A dish at Lasai (image: Tomas Rangel)

Rafael Costa e Silva's restaurant offers farm-to-table innovative cooking with daring ideas and the best local seasonal produce. Lasai opened its doors in 2014 in a historic house dating from 1902, garnering near-instant critical acclaim. The room mixes natural and modern materials with wood from old houses, together with designer lamps.

Rua Conde de Irajá, 191, Botafogo, Rio de Janeiro
+55 21 3449 1834


No.15 La Mar, Lima, Peru


Baked rice

At La Mar you can mix with Lima’s buzzing foodie crowd and sample chef Andrés Rodríguez’s creative repertoire of ceviches that include octopus, sea urchin, shrimp and grouper – along with a pisco sour or two.

Av. La Mar 770, Miraflores, Lima
+51 1 421 3365


No.14 99, Santiago, Chile


A dish at 99

Over his young career, Kurt Schmidt has worked at A-list establishments including Noma in Denmark and Azurmendi in Spain, as well as the feted Boragó back home in Santiago. Young, ambitious and highly talented, he has fast-developed an excellent reputation. At 99 he creates beautifully executed dishes that major on intense flavours extracted from primarily Chilean ingredients.

Andrés de Fuenzalida 99, Providencia, Santiago
+56 2 2335 3327


No.13 Don Julio, Buenos Aires, Argentina

Parrilla Don Julio-LATAM-2017-DISH2

One of Don Julio's special cuts (image: Jonathan Epelbaum)

All the beef at Don Julio is from grass-fed Aberdeen Angus and Hereford cattle, raised in the countryside outside Buenos Aires. It is stored in a climate-controlled refrigerator for at least 21 days to reach optimum maturity. Then grillmaster Bienvenido ‘Pepe’ Sotelo cooks all the beef on a traditional “V” iron grill. Match with beautiful Malbec for the full experience.

Guatemala 4691 (esquina Gurruchaga), Palermo Viejo, C.A.B.A.
+54 11 4831 9564

No.12 Osso Carnicería y Salumería, Lima, Peru


Cured meats and patés (image: Musuk Nolte)

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 (cheddar, rocoto pepper marmalade and limo chilli). Almost everything is grilled over the barbecue and there’s a casual a la carte as well as a tasting menu to be eaten with the hands only.

Calle Tahiti 175, La Molina, Lima
+51 1 368 1046


No.11 Sud777, Mexico City, Mexico

Sud 777-LATAM-2017-DISH1

Trout roe (image: N.J. Soler)

It’s worth voyaging outside Mexico City’s gastronomic centre for a meal at Sud777, where chef and co-owner Edgar Nuñez delivers his take on Mexican cuisine, extracting the best from simple ingredients.

Boulevard de la Luz 777, entre Camino Santa Teresa y Paseo del Pedregal, Col. Jardines del Pedregal, Mexico City


No.10 Tegui, Buenos Aires, Argentina


Longfinned tuna with egg yolk and breadcrumbs (image: Marcelo Setton)

Innovation and sophistication are to the fore at Germán Martitegui’s establishment. A smart setting with an equally sophisticated tasting menu, Tegui has put contemporary Argentine cuisine on the map, debuting on The World’s 50 Best Restaurants list at No.49 this year.

Costa Rica 5852, Palermo, Buenos Aires
+54 11 4770 9500


No.9 Maní, São Paulo, Brazil


Bacuri fruit mochi, matcha ice cream, wild rice popcorn and peppermint (image: Roberto Seba)

Helena Rizzo was named Latin America’s and World’s Best Female Chef in 2014. In 2015 she brought out a cookbook, Maní, with her former restaurant partner Daniel Redondo, featuring some of the restaurant's most popular recipes, as well as forewords written by Joan Roca and Alex Atala. Paulistas and gastro-tourists alike flock here to try exquisite dishes with a Brazilian twist.

Rua Joaquim Antunes 210, Jardim Paulistano, São Paulo, SP, 05415-010
+55 11 3085 4148


No.8 A Casa do Porco, São Paulo, Brazil


Pork five ways (image: Mauro Holanda)

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 homage to the hog, with all meat 100% Brazilian. Chef Jefferson Rueda’s food is complemented by delicious desserts from Saiko Izawa, winner of this year’s Latin America's Best Pastry Chef Award.

R. Araújo, 124 - República, São Paulo, SP, 01220-020
+55 11 3258-2578


No.7 Astrid y Gastón, Lima, Peru


Papitas moraditas

Astrid y Gastón has been at the forefront of Peru’s ever-vibrant gastronomic scene since its opening 20 years ago. No stranger to awards, the restaurant was the first ever No.1 in the inaugural Latin America’s 50 Best Restaurants list in 2013 and this year adds the Art of Hospitality Award to its trophy cabinet, a testament to the unparalleled dining experience created by its talented front-of-house team.

Av. Paz Soldán 290, San Isidro, Lima 27
+51 1 442 2777


No.6 Quintonil, Mexico City, Mexico


Mamey cream, pinole biscuit and pixtle ice cream (Fernando Gómez Carbajal)

A key feature is the restaurant’s urban orchard, where much of Quintonil’s ingredients are grown. Co-owner Jorge Vallejo highlights the value of fruit and vegetables through his cooking, with twists on traditional Mexican dishes including chilcayotes (squash) in homemade mole.

Newton 55, Polanco, Mexico City
+52 55 5280 2680


No.5 Boragó, Santiago, Chile


Duck hearts grilled in duck fat, changle and plum leaves seasoned with murra 

Rodolfo Guzmán is introducing numerous Chilean ingredients, products and techniques to the world for the first time, rewriting his country’s culinary rulebook in the process.

Av. Nueva Costanera 3467, Vitacura, Santiago
+56 2 2 953 8893


No.4 Pujol, Mexico City, Mexico


Wild herb open papadzul, quail egg, chiltomate (image: Araceli Paz)

Opened in Polanco back in 2000, when chef-owner Enrique Olvera was just 24, Pujol developed a stellar reputation on the back of its reinterpretation of popular national dishes. In recent years, Olvera and head chef Francisco Ibañez have switched focus to experiment with age-old ingredients and techniques to create entirely original dishes.

Calle Francisco Petrarca 254, Miguel Hidalgo, Polanco, 11570 Mexico City
+52 55 5545 3507


No.3. D.O.M., São Paulo, Brazil


Heart of palm, vatapá and coconut milk (image: Wellington Nemeth)

D.O.M. is the flagship restaurant of Alex Atala, known for his pioneering work discovering Amazonian ingredients and incorporating them into unique dishes such as a dessert of fresh pineapple with a dried ant.

Rua Barão de Capanema 549, Jardins, São Paulo
+55 11 3088 0761


No.2. Central, Lima, Peru


A dish from the Elevations menu at Central (image: César Del Río)

With three years as Latin America’s Best Restaurant and three in the top five of The World’s 50 Best Restaurants, Central has become one of the must-visit destinations for food travellers in the whole of Latin America. It’s all down to chef Virgílio Martínez and his wife Pía León’s unique menu celebrating the diversity of Peru.

Ca. Santa Isabel 376, Miraflores, Lima
+51 1 242 8515


No.1. Maido, Lima, Peru


50-hour braised short rib (image: José Cáceres)

‘Maido’ means ‘welcome’ in Japanese and the word epitomises the experience at chef Mitsuharu ‘Micha’ Tsumura’s restaurant. From start to finish, diners are treated as if they’re at home and taken on a gastronomic journey through Peru’s finest produce. After four years in the top echelons of Latin America’s 50 Best Restaurants, this year Maido takes the top spot – a well-deserved accolade for a cook who is liked and respected across the world.

San Martín 399, Miraflores, Lima, Peru
+51 1 446 2512


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