The World's 50 Best Restaurants 2024: the 51-100 list revealed

Rachael Hogg - 22/05/2024


Ahead of the announcement of The World’s 50 Best Restaurants 2024, sponsored by S.Pellegrino & Acqua Panna, in Las Vegas on Wednesday 5 June, 50 Best reveals the restaurants ranked from 51st to 100th this year.

Spread across 23 destinations, the extended list features some of the most esteemed dining spots in the world, with exciting new entries from Australia, Colombia, India and beyond. Prepare your palate to feast on the 51-100 list 2024

No.100 Fauna – NEW ENTRY
Valle de Guadalupe
Chef David Castro Hussong and pastry chef Maribel Aldaco Silva opened Fauna in 2017 after working and traveling around the world. The couple creates daily changing experimental menus using exclusively seasonal and local ingredients. The restaurant is part of the wider Bruma project, featuring a vineyard, beautiful cellar, hotel with 15 villas and a B&B with eight rooms. Fauna was named The Best Restaurant in Mexico at Latin America’s 50 Best Restaurants 2023, but this year marks its debut on the extended list of The World’s 50 Best Restaurants.

No.99 Cosme
New York
Conceived by the inimitable Enrique Olvera, Cosme has been a hit destination since opening in 2014 and is the sort of New York restaurant you can travel across the world to enjoy time and again. You’d be in good company – former US President Barack Obama has dined here. A buzzing vibe and attentive but chilled service is combined with exceptional, original Mexican-inspired food overseen by chef Gustavo Garnica. Don’t forget to grab a mezcal cocktail from the bar at the front of the Flatiron district location.

No.98 Saint Peter – NEW ENTRY
Not every restaurant can legitimately claim to be spearheading a movement. Yet this cool concept from Josh Niland takes the great Australian seafood tradition to previously unexplored heights. Known as ‘the fish butcher’, Niland favours techniques typically associated with meat. With a gill-to-fin approach, he utilises as much of the fish as possible, from eyes to organs, bones to scales – and everything in between. The innovative menu changes daily to reflect that morning’s catch.

No.97 Core by Clare Smyth
With its warm decor and welcoming bar, Core is a fine-dining restaurant for modern times. The first solo venture from Clare Smyth – winner of The World’s Best Female Chef 2018 title and the first female chef to hold and retain three Michelin stars in the UK at Restaurant Gordon Ramsay – opened back in 2017. Smyth is evangelical about sustainable ingredients and artisan food producers. While her technique has its roots in classical French cooking, the menu is bursting with charming British references, like the ‘Core-teser’, with chocolate, malt and hazelnut.

No.96 Onjium – NEW ENTRY
In Korean, onjium means 'creating in the right way'. Here, the fuel to create comes from researching centuries-old recipe books – after all, this restaurant is part of an institute that has been studying Korean heritage since 2013. The kitchen, led by chefs Eun-hee Cho and Sung-bae Park, uses seasonal ingredients in dishes crafted according to recipes that have been reimagined after years of study. Besides its restaurant, Onjium also houses clothing and design studios, which are all part of its mission to understand the country’s culture holistically. This is Onjium’s first appearance on the extended 51-100 list of The World’s 50 Best Restaurants.

No.95 Meta
Meta is short for ‘metamorphosis’ and represents chef Sun Kim’s continually moving edible ethos. His is a unique blend of influences: you'll often see produce sourced from Japan cooked with French techniques and kissed with Korean flavours. The menu changes every three months in line with the seasons, but among the permanent signatures is simmered and grilled abalone from Jeju Island served on a risotto made from Korean short grain rice, barley and buckwheat, flavoured with abalone liver sauce. The restaurant moved into a new home in 2023 and has an intimate 26-seat dining room with a welcoming, modern and minimalist interior.

No.94 Mountain
You’ll likely be familiar with the name Tomos Parry: the Welsh chef also runs successful Shoreditch stalwart Brat and Brat x Climpson’s Arch. He opened new venture Mountain in Soho in 2023, which was arguably the most-hyped London restaurant opening of the year – and has now debuted on the extended list of The World’s 50 Best Restaurants. Set across two airy and spacious floors with an industrial-rustic vibe and an open kitchen, Parry brings Basque-inspired open-flame cooking with hard-to-source ingredients to adoring guests. The menu is a mix of simplistic, cutting edge and experimental, with spider crab omelette and beef sweetbreads sitting alongside mutton chops and the signature smoked potatoes.

No.93 Sazenka
Chef Tomoya Kawada cooks Chinese cuisine infused with a Japanese sensibility, rooted in the two countries’ shared history and adoration of tea drinking. His elegant restaurant, located inside a former diplomat’s residence in Tokyo’s upmarket Minami-Azabu district, has just 12 seats, plus two private rooms. The seasonal tasting menu features carefully selected Japanese ingredients used to honour the traditions of Chinese cuisine. The food is paired with an eclectic selection of drinks, either alcoholic – including wine, sake and Shaoxing wine – or the wide selection of the finest Chinese, Taiwanese and Japanese teas.

No.92 Labyrinth
Labyrinth takes inspiration from many Singaporean classic dishes but turns them into the most modernised and elegant versions of themselves. Chef LG Han’s food is constantly evolving and every meal here feels different, yet the core of his ideas stem from dishes you’ll find along the streets of Singapore. The set menu has multiple small, fun bites, all of which are constantly being updated: the only constant on the menu is Chef Han’s chilli crab ice cream, currently in its 11th iteration.

No.91 Neolokal
With chef Maksut Aşkar at the helm, Neolokal spins Turkish heritage produce into original global and local dishes. Part of the city’s Salt Galata cultural complex, the restaurant also serves jaw-dropping views of the Golden Horn through its floor-to-ceiling windows – be sure to make time for a cocktail on the rooftop. Neolokal’s supplies come from a sustainable farm in nearby Gümüşdere and, believing his research should be ‘open source’, Aşkar also gives away his recipes online.

No.90 Smyth – NEW ENTRY
For chef John Shields and his pastry chef and partner Karen, Smyth is a distillation of two decades of experience at the forefront of the Chicago dining scene. Today, the duo meld modern techniques with ancient ones, with many dishes cooked or finished over an open-fire grill. Nearly all of Smyth's produce comes from just 20 miles away, on a plot of land simply called The Farm, where they grow more than 200 varieties of fruits, vegetables and herbs.

No.89 Indian Accent – RE-ENTRY
New Delhi
With a winning combination of creative, modern dishes and warm hospitality, season after season, chef Manish Mehrotra’s inventive tasting menus have played judiciously with his country’s palate to craft unique takes on Indian classics. The chef’s tasting menu is a colourful procession of small bites, followed by tried-and-tested specialties like meetha achaar pork spare ribs with carambola (star fruit), and sea bass with gongura pickle and coconut barley. A restaurant that continues to raise the bar of Indian contemporary cuisine.

No.88 Tantris
Open since 1971, Tantris has long been a go-to gastronomic pilgrimage, as much for its food as for its iconic red-and-black-themed dining room in a monolithic, brutalist structure in Munich’s outskirts. Under chef Benjamin Chmura, the culinary institution serves a series of seasonal, prix-fixe menus between four and eight courses focused on the highest quality products made with classic European technique. A meal here may include a galette with crab, citrus and sorrel, and john dory, mussels and vadouvan (French curry).

No.87 Lyle's
A global hit since opening almost a decade ago, Lyle’s is home to the micro-seasonal, modern British cooking of chef James Lowe, who trained under industry greats Heston Blumenthal and Fergus Henderson. With a short tasting menu at dinner and à la carte options at lunch, Lyle’s explores British delights like guinea fowl with borlotti beans and new-season garlic, and green asparagus with ramson (wild garlic) and soured cream. Everything is served in a spacious, light-filled dining room in the historic Tea Building, once a Lipton factory, in Shoreditch, east London.

No.86 Mosu – NEW ENTRY
Chef Sung Anh is not afraid to blaze his own trail. Having first opened Mosu in San Francisco in 2016, a year and a half later he decided to up sticks and take the concept back to his home country of South Korea. The new Mosu opened in October 2017 in central Seoul’s Itaewon-dong, in Yongsan District. In January 2024, Anh temporarily closed Mosu for a relocation, with the latest iteration (in the same neighbourhood) set to open soon.

No.85 Ceto
Mauro Colagreco may be best known for Mirazur, named The World’s Best Restaurant in 2019, but Ceto is also making waves among global gastronomes. Perched high on the rocky peninsula of Roquebrune-Cap-Martin inside the luxury Maybourne Riviera hotel, Ceto’s dining room offers magnificent views over the Mediterranean, just as Mirazur does, a little further up the coast. Ceto offers a set lunch menu, à la carte and a tasting menu, all focused on sustainable seafood and seasonal produce.

No.84 Restaurant Jan
Located a few blocks north of the Bavarian capital’s Hauptbahnhof, chef Jan Hartwig’s first solo restaurant is a masterclass in precision cooking. Front-of-house service from maître d’ Kilian Skalet and sommelier Jochen Benz is similarly flawless. The menu, a fixed seven-course affair that’s shortened for lunch, capitalises on the chef’s stylish haute cuisine. Courses are miniature artworks on a plate – and are frequently surprisingly colourful. Note the sign above an archway offering a glimpse into the clockwork precision of the restaurant’s kitchen: the ‘Labor Der Liebe’ – laboratory of love.

No.83 Willem Hiele – RE-ENTRY
Chef Willem Hiele has moved from his quaint Flanders fishing hut to quite different surroundings: an impressive architectural building which used to be a residential house in the historic polders of The Keignaert nature reserve. Although well hidden in the landscape, up close the brutalist building is imposing. Step inside to experience Hiele’s stellar seafood-led cooking, which moves to the rhythm of the seasons and the ocean, with dishes often touched by fire, a light playfulness and accompanied by intense, powerful sauces.

No.82 Sud 777
Mexico City
At Sud 777, chef Edgar Nuñez applies culinary techniques honed at Europe’s El Bulli and Noma. A regular in Latin America’s 50 Best, the restaurant lets simple, locally sourced ingredients shine in the 16-step tasting menu. What’s on offer changes according to the season, with much of what makes up each dish coming from the restaurant's garden. Mexican vintages give the wine list additional local backbone.

No.81 Mugaritz
San Sebastian
Andoni Luis Aduriz (winner of the Icon Award 2023) has been pushing the envelope on fine dining for more than 25 years at Mugaritz, with those experiences getting more experimental and more provocative. He presents a thrilling – at times dark, always unexpected – culinary universe. The conventional rules of gastronomy are cast aside to make way for boundaryless eating. Mugaritz closes every year between January and April for a creative sabbatical when Aduriz’s R&D team, plus collaborators from the worlds of art, literature and design, get to work on the coming seasons’ menus.

No.80 The Clove Club
The Clove Club’s interpretation of ‘modern British’ is refreshing and full of surprises, with fresh produce from all over the UK reinvented in creations that showcase natural flavours and playfully mingle with tradition. The seasonal tasting menu features modern, elegant dishes rooted in technique but stripped back to their essential elements, with nods to the chef's own culinary memories. Set within the historic Shoreditch Town Hall, the blue-tiled dining room has a relaxed east London vibe with an open kitchen and meticulous service. 

No.79 Alléno Paris au Pavillon Ledoyen
The jewel in the crown of celebrated chef Yannick Alléno, Alléno Paris sits at the heart of the neo-classical Pavillon Ledoyen, in a grand yet cosy setting. Alléno’s menu is a boundary-pushing adventure through modern French cuisine, with globally influenced dishes. From the author of Sauces: Reflections of a Chef, it goes without saying that Alléno’s accompaniments are superlative – think dishes like yellow wine sauce with lobster, or Viennese sauce over Dombes duckling.

No.78 Masque – NEW ENTRY
Arguably India’s most forward-thinking restaurant, Masque’s raison d’être is to show off the wealth of the country’s produce, extracting maximum flavour from local ingredients in a 10-course tasting menu served in a stylish former Mumbai textile mill. With self-taught cook and entrepreneur Aditi Dugar at the helm, Masque has won a string of accolades since opening in 2016. After the departure of founding chef Prateek Sadhu in 2022, the culinary reins have been taken by Varun Totlani, a Mumbai native who is rapidly building a stellar reputation of his own.

No.77 La Grenouillère
La Madeleine-sous-Montreuil
Chef-owner Alexandre Gauthier’s food focus is on the nearby coastline, the Côte d’Opale. From La Grenouillère’s spectacular open-kitchen restaurant, looking like a huge marquee in a forge setting with mesh curtains and steel hooks, the chef and his team present bold and creative local cuisine, spiked with cheeky moments. Seafood and vegetables are treated and cooked like jewels, but the chef is not afraid to surprise with unexpected ingredients such as tripe.

No.76 Flocons de Sel
An attraction to rival Megève’s ski slopes, Flocons de Sel draws diners from all over the world. Set within a luxurious Alpine hotel and spa resort, Kristine and Emmanuel Renaut’s cosy yet elegant restaurant reflects the surrounding environment, with untreated wood floors, natural materials and windows looking out onto both mountain and greenery. The menu is also influenced by nature and the seasons, with chef Emmanuel working with everything from forest mushrooms to Lake Geneva whitefish.

No.75 Ernst
Explore the regions and climates of Berlin at Ernst, a nine-seat counter restaurant in Berlin’s Wedding neighbourhood that serves up Japanese-influenced cuisine. Canadian chef Dylan Watson-Brawn presents a 25-course menu of plates such as raw cuttlefish with white peach and squash, and Austrian wagyu with beef fat and bone marrow. There’s also an excellent drinks pairing majoring on natural wines. Bag a coveted reservation before the restaurant shutters at the end of 2024.

No.74 Nusara
Chef Thitid ‘Ton’ Tassanakajohn is leading the local charge in Bangkok, with his flagship restaurant, Le Du and 10-seat sister restaurant Nusara. An homage to his grandmother, Nusara serves traditional Thai dining with a twist, updating Tassankajohn’s family recipes and culinary traditions in a 12-course tasting menu that covers intricate snacks like smoked king mackerel with tom som broth, and a signature blue swimming crab curry and horseshoe crab roe. Nusara is a family affair with Ton’s brother Tam acting as sommelier and maître d’.

No.73 Mil – RE-ENTRY
Located a lofty 3,600 metres above sea level, close to the mysterious Incan ruins at Moray in the Sacred Valley, it takes a little effort to visit the second Peruvian restaurant of Virgilio Martínez. Mil is an Andean microcosm of Lima’s iconic Central, but instead of using ingredients from across the nation, it strictly sources from the ecosystem surrounding the restaurant. Anthropologists on the Mil team foster relations with tight-knit indigenous communities and together they plant, nurture and harvest sustainable tuber crops, maize, legumes, cacao and Andean herbs. It all comes together in head chef Luis Valderrama’s innovative eight-course tasting menu.

No.72 Aponiente 
El Puerto de Santa María
Sustainable seafood is at the heart of Aponiente. In tasting menus from fisherman-chef Ángel León of up to 15 courses, the restaurant serves world-class dishes championing overlooked produce from the ocean, with a commitment to sustainable fishing practices, marshland stewardship and water conservation. Seafood even features in the desserts, with moreish sweet creations such as a seaweed tarte tatin of kombu, seaweed caramel and gelato.

No.71 Le Bernardin
New York
Established in Paris nearly 50 years ago by brother and sister Gilbert and Maguy Le Coze, Le Bernardin expanded to New York in 1986. Decorated chef Eric Ripert has run the kitchen for more than 20 years. Le Bernardin offers several menu options, including the classic four-course menu split into four sections: almost raw, barely touched, lightly cooked and upon request. Dishes across the menus marry French and global influences, especially from Asia. There’s also a popular vegetarian tasting menu, but those looking for the most complete experience should opt for the chef’s menu, featuring classics and Ripert’s own favourites.

No.70 Le Doyenné – NEW ENTRY
W50BR24-51-100-listinpic-LeDoyeneé -Copy
A guesthouse eatery? A farm-to-table restaurant? There’s no easy way to sum up this Saint-Vrain establishment set in the historic grounds of a beautiful château 40km outside Paris. Located in the lovingly restored stables of the Mortemart family home and handed over to two Australian chefs, Shaun Kelly and James Henry, Le Doyenné is a restaurant and guesthouse plating straight-from-the-estate produce grown using regenerative agricultural practices. Dine beneath soaring wooden eaves with views of the cottage garden – a dalliance of blousy flowers, scented herbs and heirloom fruit trees.

No.69 Fu He Hui
Part of executive chef Tony Lu’s celebrated Fu Group, Fu He Hui (meaning ‘fortune and intelligence’) offers an education in China’s diverse plant kingdom, highlighting lesser-known vegetables and fungi within a zen-like space situated among the tree-lined streets of Shanghai’s former French Concession. Alongside sophisticated Chinese tea pairings, the tasting menu includes intricate, artful dishes and pays tribute to quality seasonal ingredients from across the country. Head chef Tony Lu works with regional farming communities to source produce, presenting each course with time-honoured preparation methods dating back to the Ming and Qing dynasties.  

No.68 Burnt Ends
Burnt Ends houses its multiple concepts under one roof: bakery, wine cellar, cocktail bar and restaurant, as well as a swanky private dining room. Chef Dave Pynt is at the helm but works closely with executive chef Patrick Leano to ensure any new dishes appear on the menu with the distinctive Burnt Ends DNA. Nearly all the food is kissed by the flame, whether directly from the grill or from an oven pit with burning logs. 

No.67 Alcalde
First entering Latin America’s 50 Best Restaurants via the One To Watch Award in 2016, Paco Ruano’s restaurant in Guadalajara has steadily risen in popularity on the global gastronomic scene. Based on Ruano’s ‘frank’ Mexican cooking, Alcalde serves down-to-earth yet elegant fare such as insect and pistachio soup and a doughnut with dulce de leche and bone marrow. There are both à la carte and tasting menu options, and the setting is a warm, unpretentious space featuring plenty of wood and an open kitchen.

No.66 La Cime
La Cime is French for ‘summit’ or ‘peak,’ and Yusuke Takada’s Osaka restaurant has certainly ascended in popularity since opening in 2010. Takada’s menu is 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 reflecting the chef’s origins from subtropical Amami Oshima, a small island in the far south of the country. The signature dish, the Boudin Dog – a batter-fried morsel of boudin noir (blood sausage), coloured with edible bamboo and charcoal eaten in a single bite – cannot be missed.

No.65 Brat
A cult favourite in London, Brat is the home of Tomos Parry’s exquisite Basque-inspired cuisine. At the heart of the restaurant in buzzy Shoreditch is the grill, where Parry and his team cook whole turbot and aged mutton. Must-try appetisers include the grilled bread with anchovies, and it’s practically criminal not to finish with the Basque burnt cheesecake. Parry has expanded his offering with new wood grill and wine bar Mountain in London’s Soho, which has debuted at No.94 on the 2024 list.

No.64 Orfali Bros Bistro
Three food-loving brothers from Syria – Mohammad, Wassim and Omar – have created their own singular brand of cuisine. The globetrotting siblings combine culinary influences from around the world with flavours from the Mediterranean to create a cosmopolitan and unique menu. Dishes have enigmatic and whimsical names, based on art, travel or personal experiences. The two-storey open test kitchen looks onto the intimate dining room, so guests can watch as their meals come to life. While Mohammad whizzes around the restaurant, Wassim and Omar oversee the traditional pastries, which emulate the meticulous and flaky creations forged in the heart of Paris.

No.63 Bozar – NEW ENTRY
Bozar is the culinary jewel in the crown of Brussels’ art deco Centre for Fine Arts – the last building ever to have been designed by architectural luminary Victor Horta. In 2018, on being awarded a Michelin star, Armenian-born chef Karen Torosyan fulfilled a long-held ambition by buying out the venue he had helped establish. While the descriptor has changed from ‘Brasserie’ to ‘Restaurant’, the menus still feature the same sort of artisan-led, New Belgian fare with which Torosyan made his name.

No.62 Coda – NEW ENTRY
In true Berlin style, this dark-hued destination dining spot marches to the beat of its own drum. It calls itself a ‘dessert dining experience’: a unique 15-course concept that sees pastry chef René Frank apply dessert techniques to mostly savoury ingredients. Winner of The World’s Best Pastry Chef Award 2022, sponsored by Sosa, Frank avoids refined sugar and dairy, instead focusing on foods with natural sweetness like corn, beetroot and carrots, balancing them expertly with umami, salty, sour and bitter notes. The resulting dishes are both beautiful and unusual.

No.61 Nuema
Unstoppable husband-and-wife team Alejandro Chamorro and Pía Salazar have put Ecuador on the global gastronomic map with Nuema, the Quito-based restaurant celebrating their country’s biodiversity. Chamorro’s tasting menu may feature endemic ingredients like Galapagos crayfish and mashua, an Andean tuber, in the colourful avant-garde savoury courses, while Salazar (The World’s Best Pastry Chef 2023) follows with surprising desserts incorporating vegetables. Nuema also serves local natural wines and great, simple cocktails.

No.60 Fyn
Cape Town
Pronounced ‘fayn’, Fyn tells African stories with a Japanese accent on the fifth floor of a 19th-century silk factory in Cape Town. Using fish, poultry and meat from the best local suppliers, chefs Ashley Moss and Peter Tempelhoff serve a tasting menu with dishes such as the signature hazelnut-crusted springbok with salt-baked celeriac, black figs and mountain sage. General manager Jennifer Hugé runs the dining room, underneath which the team also oversees a casual ramen bar called Ramenhead.

No.59 Enigma
Like any restaurant from the world-famous Adrià brothers, Enigma opened in 2016 to great fanfare, with guests enjoying a three-plus-hour tasting menu shrouded in secrecy. Having closed during the pandemic in 2020, Enigma reopened in 2022 with a completely different ‘fun dining’ à la carte concept. In 2023, the restaurant returned to its original tasting menu format, albeit with an exciting new menu of creations from Albert Adrià. Over 24 courses featuring the likes of crunchy fried egg with caviar, frozen mussel and onion soup, and strawberry, buttermilk and sour cream bubbles, Enigma delights its diners.

No.58 Lasai
Rio de Janeiro
Chef Rafa Costa e Silva’s award-winning cooking combines with his wife Malena Cardiel’s artful service to create something truly special at Lasai, a regular in the upper echelons of Latin America’s 50 Best Restaurants. With many ingredients coming from the restaurant’s own farms and gardens, Lasai serves standout snacks and dishes on its tasting menu – the only dining option – while the wine and cocktail lists are among the finest in Brazil.

No.57 Potong
Chef Pichaya 'Pam' Soontornyanakij has been raking in the accolades since opening Potong in 2021 in the generations-old property that once housed her family’s herbal medicine business. On the second floor of the narrow five-storey building that’s also home to her Opium Bar cocktail haven and a series of eclectic rooms, the chef and her team serve a 20-course tasting of innovative Thai-Chinese cuisine. Starting with kombucha and charcuterie, the menu works through Chef Pam’s memories via grated shrimp yolk with egg noodles, morels and pork broth, and 14-day-aged, five-spiced duck.

No.56 Narisawa
No.1 in the first ever Asia’s 50 Best Restaurants list in 2013, Narisawa has been a benchmark of Japanese cuisine for two decades, symbolising the finest of Tokyo dining experiences. At its helm is the deeply respected culinary wizard Yoshihiro Narisawa, who centres his food around the traditional satoyama farming system of premodern Japan, which highlights flatland cultivation, husbandry of the nearby forests and hunting and foraging in the mountains. In 2023, the restaurant celebrated its 20th anniversary, using the opportunity to renovate the premises with a few modern touches.

No.55 Mérito
Mérito is a favourite in Lima’s already booming dining scene where Venezuelan chef Juan Luis Martínez combines his roots with Peruvian influences. Although the menu regularly changes, you may see dishes such as yuca root quesadilla made with goat’s cheese, and scallop tiradito. The tiny, two-floor restaurant, located in trendy foodie district of Barranco, also boasts a brilliant cocktail list.

No.54 Kadeau 
With the original Kadeau and its onsite farm located on the Baltic Island of Bornholm, this Copenhagen offshoot focuses on the same island terroir and New Nordic cuisine championed by chef Nicolai Nørregaard. In a slick dining room laden with wrought iron, Scandi wood and pickling jars, Kadeau serves a tasting menu shaped by the seasons and fresh produce from Bornholm, both from Kadeau’s garden and foraged in the wild. A meal here is an education in island ingredients, preserved produce and fermentation.             

No.53 Leo
An economist and artist by training, local celebrity chef Leonor Espinosa’s love of anthropology, contemporary art and culture is evident in both her cooking and the restaurant itself: a bold, modern room adorned with striking art pieces. Leo features two dining rooms under one roof: one led by the creativity of Chef Espinosa where guests can enjoy an eight or 12-course tasting menu; the other featuring a bar and more informal eatery run by Leo’s daughter, sommelier Laura Hernández Espinosa, whose passion for wines and Colombian distillates comes to the fore.

No.52 Atelier Moessmer Norbert Niederkofler – NEW ENTRY
Near the centre of Brunico in a large historic park, you’ll find Atelier Moessmer Norbert Niederkofler in a villa which used to be part of the Moessmer textile factory. Chef Norbert Niederkofler lives and breathes his ‘Cook the mountain’ philosophy, with a single tasting menu that is always packed with local mountain produce. The experience begins with appetisers such as tartlet with spruce and waffle with fish lard served in the restaurant’s small lounge, before diners move to the main dining room or kitchen counter to enjoy simply-named-yet-intricate-dishes like ‘trout’.

No.51 Le Calandre
At Le Calandre, aroma, spice, texture and essential oils are masterfully employed to unlock a palette of primordial memories. This true bastion of Italian hospitality was opened in 1981 by Erminio and Rita Alajmo. In 1994, the baton was passed onto their sons Massimiliano and Raffaele who, together, have elevated it to the high echelons of fine dining: Max is in the kitchen, delivering complex and harmonious flavours to diners, while front of the house is run by Giandomenico Ruggiero.

Now recap the list in video: 
The list of The World’s 50 Best Restaurants 2024, sponsored by S.Pellegrino & Acqua Panna, will be announced on Wednesday 5 June from Las Vegas. To stay up to date with the latest news, follow us on InstagramFacebookX and YouTube, and sign up to our newsletter