After a year’s hiatus, all heads are turning to Antwerp, Flanders as The World’s 50 Best Restaurants, sponsored by S.Pellegrino & Acqua Panna, is set to return on 5th October 2021. In the lead-up to the event, today’s unveiling of the 51-100 list showcases highly commended restaurants from all over the world as the hospitality sector continues its resurgence from the impact of the pandemic.
Read on for inside info, lowdown on the chefs and the most unmissable dishes as we count down the restaurants from No.100 to No.51, taking in 22 countries – from Australia to Colombia via South Africa – and an outstanding variety of cuisines
No.100 Amber, Hong Kong, China
The Landmark, 15 Queen’s Road Central, Hong Kong
Since reopening in 2019, Richard Ekkebus’ Amber has been bringing something new to the table. Focussing on pure flavour and fresh ingredients, diners will find less refined sugar, salt and dairy in the dishes. Vegetables are at the forefront of the new concept, with heirloom beetroot, violin zucchini and summer squash featuring across the tasting menu. To complement the meal, the décor of the two-Michelin-star restaurant is less formal and more contemporary. The warm, neutral colours and emphasis on organic form lends the dining room a relaxed and inviting atmosphere.
No.99 L’Effervescence, Tokyo, Japan – NEW ENTRY
2-26-4 Nishi-azabu, Minato-ku, Tokyo, 106-0031
L’Effervescence offers not only some of the best French cuisine you'll get outside of France but some of the best food you'll eat, period. Chef Shinobu Namae worked with influential cooks Michel Bras and Heston Blumenthal before setting up his own venture in the heart of Tokyo. Diners are served up a storm of poetic dishes such as ‘From North to South’ (melon, shiikuwasha, chamomile ice cream and olive oil) and ‘Circle of Life’ (pike conger, matsutake mushrooms and sasanishiki risotto). The attention to detail in each plate is highlighted by the simple yet powerful interior.
No.98 Alo, Toronto, Canada
163 Spadina Avenue, Chinatown, Toronto, Ontario, M5V 2L6
Parisian chic and Gallic-inspired tasting menus define Toronto’s most celebrated restaurants, Alo. The dining room and kitchen are on offer to diners sampling Patrick Kriss’ seasonal cooking; think Ontario lamb saddle with sheep’s milk yoghurt and pine nut, or a passionfruit dessert with a homemade beignet. The cocktail menu is extensive, offering the likes of Threefold – a blend of cognac, clarified buttermilk, fresh citrus, Peruvian bitters and grapes, accompanied by a sharing-style selection of raw seafood, meat-based entrées and vegetable sides.
No.97 Attica, Melbourne, Australia
74 Glen Eira Road, Ripponlea, Melbourne, VIC 3185
Ben Shewry takes a laidback approach to Attica’s multi-course tasting menu. Drawing on personal experiences and local myths to inspire his dishes, Shewry pays homage to Australian native produce, including whipped emu eggs served in an open emu eggshell, bunya nuts and herbs grown on neighbouring Rippon Lea estate. Besides the beautiful cutlery and presentation, this is far from a formal experience. Guests are seated in the large, open dining room and treated to an eclectic soundtrack of the chef’s favourite songs.
No.96 Astrid y Gastón, Lima, Peru
Av. Paz Soldán 290, San Isidro, Lima, 15027
Culinary pioneers of Latin America’s restaurant scene, Gastón Acurio and his wife, pastry chef Astrid Gutsche, never fail to impress at their eponymous restaurant in Lima. A unique 300-hundred-year-old colonial mansion, Casa Moreyra in the upmarket San Isidro district is the backdrop to an à la carte menu bursting with Peruvian flavour, overseen by head chef Jorge Muñoz. Peking-style guinea pig wrapped in purple corn pancakes with peanut hoisin sauce features alongside Gutsche’s desserts with cacao and tropical fruits.
No.95 Kjolle, Lima, Peru – NEW ENTRY
Av. Pedro de Osma 301, Barranco, Lima, 15063
As the younger sister of acclaimed restaurant Central, Kjolle has magnificently risen to the challenge. Pía León serves Peru’s cornucopia of fresh produce, featuring dishes such as sourdough of mashua, coffee, chard and artichoke, and Macre squash with kañihuas from Puno. The nine-course chef’s menu works through meat and fish, including sea bass with razor clams and cured duck. There is also a vegetarian range on offer. Named The World’s Best Female Chef in August 2021, León is setting the finest example for the next generation of cooks. Her first solo venture has a warm, earth-toned, open-plan dining room, which establishes a laid-back atmosphere.
No.94 Arzak, San Sebastian, Spain
Avenida del Alcalde Elósegui 273, Bizkaia, San Sebastian, 20015
Pigeon with potato feathers, ‘red space egg’ with red pepper skins and sea bass served on a computer tablet showing moving images of the sea: anything is possible in Elena Arzak’s contemporary kitchen. She is the fourth generation of her family to take the helm in the eponymous restaurant, which has become a gastronomic landmark of Spain’s Basque Country. Complete with an on-site laboratory and a team of dedicated alchemists experimenting with thousands of ingredients, Arzak is a haven for culinary imagination and creation.
No.93 Gaa, Bangkok, Thailand
46/1 Sukhumvit 53, Klong Tan Nuea, Wattana, 10110
Garima Arora, the first Indian female chef to earn a Michelin star, is on a mission. Applying Indian techniques to Thai ingredients, her restaurant Gaa is home to showstopping dishes – crab served with warm macadamia milk curry, and chutoro betel leaf with green chilli chutney from the coast – and is changing perceptions of Indian food. With a medley of courses created from seasonal ingredients and a menu that changes every three months, Gaa is truly at the coalface of modern Indian cuisine.
No.92 Fyn, Cape Town, South Africa – NEW ENTRY
5th Floor, Speakers Corner, 37 Parliament Street, Cape Town, 8000
Beneath a cascade of floating wooden discs, diners at Fyn (pronounced fayn) experience South African spirit harnessed by contemporary Japanese techniques. Integrated into the dining room, Peter Tempelhoff’s kitchen produces petite bento-boxed canapés and a tasting menu overflowing with flavour. Prawn crudo with dashi mayo and grilled shishito peppers feature alongside familiar favourites with an oriental spin; ‘fish & chips’ is Binchotan fired Cape fish with kelp dust and hot tartar espuma. Guests are advised to ‘check their assumptions’ at the door while the Fyn team delivers its unique vision.
No.91 La Grenouillère, La Madelaine-sous-Montreuil, France
19 Rue de la Grenouillère, La Madelaine-sous-Montreuil, 62170
First-time diners could almost mistake Alexandre Gauthier’s restaurant for a modern art gallery with its stainless-steel furnishings, bright lights and large open kitchen. The French chef has been dropping jaws, physically and metaphorically, since he took over his father’s restaurant in northern France 2003. Gauthier combines eclectic ingredients such as pigeon, bound rhubarb, fermented turnips and langoustine tuiles to create the 11-course avant-garde dinner menu. The inspiration for each of his dishes is rooted strongly in the surrounding Calais region and the Côte d’Opale, which Gauthier’s family calls home.
No.90 Mil, Moray, Peru – NEW ENTRY
Road from Maras to Moray, Moray, Near Cusco, 8655
High up in the Sacred Valley – alongside the mysterious Incan ruins 3,600 metres above sea level – Mil fosters a microcosmic ecosystem that solely feeds the restaurant. Collaborating with neighbouring indigenous communities to plant, nurture and harvest sustainable crops, Virgilio Martínez and Pía León harness the profound flavours of the Peruvian highlands. The eight-course tasting menu is defined by maize, legumes, cacao and Andean herbs and the fruits for the desserts are grown in the small on-site orchard. For drinks, high-altitude spirits and locally produced beers are on offer. Even the water is collected from Andean snowmelt.
No.89 Amass, Copenhagen, Denmark
Refshalevej 153, Refshaleøen, Copenhagen, 1432
The land, the weather and the surrounding Scandinavian landscape all have a part to play in influencing Matt Orlando’s auspicious menu at Amass. Each course is built from careful examination of ingredients and driven by a zero-waste ethos. Yesterday’s potato bread, served with oregano oil, features alongside turbot three ways: ceviche with buckwheat milk, roasted with burnt wood oil and broth with horseradish. From dish to disposal, every aspect of dining at Amass reflects Orlando and his team’s commitment to sustainability. The restaurant has cut its waste output by using excess food, liquids and cardboard as compost, organic fertiliser and hydration for plants.
No.88 Belon, Hong Kong, China
1F, 1-5 Elgin Street, Soho, Hong Kong
At Belon, a neo-Parisian bistro in the heart of Hong Kong, simplicity and technique are key. Love and attention are given to every dish, including chef Matthew Kirkley’s foie gras tartlet with sauternes wine, or the famous whole-roasted three yellow chicken with petits pois à la française, on the menu since former chef Daniel Calvert was at the helm. Belon opened in a new home in March 2021 – a hushed, modernist dining room on Lower Elgin Street that marks a break from the bright and classical look of the restaurant’s previous location. After its Asia’s 50 Best debut in 2018, the venue has shot up the rankings and is a favourite spot for locals and tourists alike.
No.87 Ikoyi, London, UK – NEW ENTRY
1 St James's Market, St James's, London, SW1Y 4AH
When Ikoyi opened in 2017, diners, critics and even the owners found it hard to define. The intimate dining room off Piccadilly Circus is home to an ever-developing menu: while chef Jeremy Chan and business partner Iré Hassan-Odukale took spices, influences and the restaurant’s name from west Africa – Ikoyi is a neighbourhood in the Nigerian city of Lagos – they were also inspired by ingredients from Asia and beyond. Today, the menu features a heady synthesis of flavours, crafted into dishes such as ikejime trout, scotch bonnet ponzu and Kaluga caviar, or plantain caramelised in ginger and kelp with uziza jam. The restaurant was recognised with the American Express One To Watch Award in September 2021 as a rising star of global gastronomy.
No.86 Restaurant David Toutain, Paris, France
29 Rue Surcouf, 7th arrondissement, Paris, 75007
While chef David Toutain’s culinary expertise is a testament to his training under the likes of French legends Alain Passard, Pierre Gagnaire and Marc Veyrat, his true flare developed with his vegetable-forward regime in Paris. Showcasing seasonal produce with dishes such as lobster, grapefruit and juniper, or fig with pecan and finger lime caviar, the courses are daring translations of nature to plate. His menus, named Lemon Balm, Primrose and Queen of the Meadows, are similarly inspired by the mountain herbs and flowers he learnt to cook with during a sojourn in the French Alps.
No.85 Lasai, Rio de Janeiro, Brazil
Rua Conde de Irajá, 191, Botafogo, Rio de Janeiro, 22271-020
After 10 years spent between New York and the Spanish Basque Country, Rafael Costa e Silva returned to his homeland in Brazil with the vision to create a sustainably sourced farm-to-table menu. His resulting snacking tasting selection features colourful creations such as cauliflower with rice and Brazil nuts, as well as banana, bean and pepper. Produce is locally grown and some harvests are taken from Costa’s own orchard. The restaurant, found in a beautifully restored colonial townhouse dating back to 1902 and overseen by the chef’s wife Malena Cardiel, lives up to its Basque name meaning ‘relaxation’ and ‘tranquillity’.
No.84 Le Clarence, Paris, France – NEW ENTRY
31 Avenue Franklin Delano Roosevelt, Champs-Élysées, Paris, 75008
The wood-panelled dining room of Le Clarence is found a stone’s throw from the Champs-Élysées. Owned by the Prince of Luxembourg, the sumptuous décor of the Renaissance-inspired restaurant promises a grand affair. Chef Christophe Pelé’s dishes live up to the expectation. With food that he describes as “audacious, modern and devilishly seductive”, the full evening menu features seven courses and is the epitome of French fine dining.
No.83 Epicure, Paris, France
112 Rue du Faubourg Saint-Honoré, 8th arrondissement, Paris, 75008
At the three-Michelin-starred Epicure, esteemed chef Eric Frechon offers an unparalleled gastronomic experience. Unusual ingredients are the order of the day, with dishes such as macaroni stuffed with black truffle, artichoke and foie gras, and purple sea urchins simmered in their shells with tongue and sea urchin broth. A staple of one of the smartest hotels in Paris, Le Bristol, Epicure’s dining room is festooned with tasselled tablecloths, double-height curtains and elaborate candelabras. On a bright day, the garden courtyard offers a gorgeous backdrop for a long lunch, aided by the restaurant’s impeccable cellar.
No.82 Indian Accent, New Delhi, India
The Lodhi, Lodhi Road, Bharti Nagar, New Delhi, 10003
A longstanding fixture on the Asia’s 50 Best Restaurants list, it is no wonder that Manish Mehrotra’s innovative Indian fine dining is now among the best in the world, especially following its recent relocation. His six-course tasting menu offers nine different types of signature bread, including butter chicken, wild mushroom and palak paneer, and other favourites such as grilled sea bass with sweet potato and Goan mango curry. Established in 2009, Mehrotra has developed a wide array of dishes showcasing his incredible range. An outpost of Indian Accent can also be found in New York.
No.81 La Colombe, Cape Town, South Africa
Silvermist Wine Estate, Main Road, Constantia Nek, Cape Town, 7806
Atop the mountain slopes of the Cape Peninsula, the grounds of Silvermist organic wine estate harbour destination restaurant La Colombe. With a treehouse-like setting, the dining room is minimalist and muted, allowing James Gaag’s theatrical dishes to take centre stage. Petit poussin with tiger prawn and miso corn, and grass-fed beef with celeriac and wild rosemary are stalwarts on the Spring Special multi-course menu. The venue also has an iconic sister location called La Petite Colombe in Franschhoek.
No.80 El Chato, Bogotá, Colombia – NEW ENTRY
Calle 65 #4-76, Chapinero, Bogotá, 110231
Innovative Colombian chef Alvaro Clavijo takes his diners on a journey of seasonal, unusual and forgotten ingredients in this two-storey venue in Bogotá’s bohemian Chapinero Alto. Born from the chef’s travels across North America and a string of nations across Europe, the menu is based on local produce with western twists, featuring chicken hearts, young potatoes, egg yolk with sorrel and a mushroom tartare. While the ground floor hosts a moodily lit dining room, the distinctive spice library and chef’s table are found on the floor above.
No.79 Aponiente, El Puerto de Santa María, Spain
Calle Francisco Cossi Ochoa, s/n, El Puerto de Santa María, Cádiz
Established in an 18th-century tidal mill, Aponiente is fisherman-chef Ángel León’s space to pay true homage to the fruits of the sea. After closing for three months each year to explore new flavour combinations, Aponiente regularly throws open its doors to showcase the freshest, most sustainable ocean produce, including plankton. Goose barnacle, fiddler crab and albacore are served on a degustation menu, along with spotted flounder and morey eel. León’s catch is transformed into two comprehensive options: the 12-course ‘Calm Sea’ or the 15-course ‘Groundswell’ menus. Aponiente is considered one of Spain’s – and indeed one of the world’s – finest seafood restaurants.
No.78 Brat, London, UK – NEW ENTRY
First floor, 4 Redchurch Street, Shoreditch, London, E1 6JL
Brat, an Old English word for turbot, is whole grilled seafood galore. Chef Tomos Parry made a name for himself at Kitty Fischer’s in London’s Mayfair and now draws on earthy techniques such as flame grilling in his wood-lined first-floor bistro in East London. Sizzling lamb chops, chopped eggs on toast, paired with a varied selection of sherries and wines feature on a menu that is groaning with flavour and smokiness. Brat takes its sourcing seriously and uses day boats to catch its wild and native produce, served up in a casual but buzzing room.
No.77 Willem Hiele, Koksijde, Belgium – NEW ENTRY
Pylyserlaan 138, 8670 Koksijde
Chef Willem Hiele and his team serve 40 guests a day in their eponymous fish-led restaurant on Flanders’ coast. The Seafire tasting menu is lovingly prepared and features the rich bounty of the North Sea. Guests may also sit outside – from the romantic spots under the cherry trees, the scents from the Willem Hiele herb garden permeate the dishes cooking in the wood oven and on the open fire.
No.76 La Cime, Osaka, Japan
3-2-15 1F Kawaramachi, Chuo-ku, Osaka, 541-0048
The ancient Japanese concept of keikoshoukon – meditating in order to find a guide to the present – comes into play at Yusuke Takada’s La Cime. The minimalist and spacious black-and-white dining room is home to dynamic French food with Japanese roots. Every meal begins with the signature Boudin Dog, one-bite balls of blood sausage and a hot dog painted with edible bamboo charcoal. The chef often brings citrus ingredients into play, originating from the remote but bountiful southern Japanese island of Amami Oshima, where Chef Takada was born.
No.75 Sazenka, Tokyo, Japan – NEW ENTRY
4 Chome-7-5 Minamiazabu, Minato, Tokyo, 106-0047
Landing at No.12 in the Asia’s 50 Best Restaurants list in 2021 only three years after the restaurant opened, Sazenka is famed for its Pan-Asian prowess in combining Chinese techniques and premium, seasonal Japanese ingredients. Chef Tomoya Kawada also achieved his third Michelin star in 2020 by uniting these two ancient culinary cultures, creating courses such as the ‘Iconic Trio’ of shark’s fin, hairy crab and abalone, and a dish of sea eel with fermented chilli sauce. Sazenka’s desserts are varied and toothsome, including a favourite of many diners: an interpretation of the traditional Hong Kongese dish, a mango pomelo sago.
No.74 Quique Dacosta, Dénia, Spain
Carrer Rascassa 1, Dénia, 03700
A student of the Spanish culinary modernism movement, daring chef Quique Dacosta is well-known for his proclivity to push boundaries. At his Mediterranean flagship restaurant, where he has been working since 1989, Dacosta establishes revolving seasonal menus throughout the year. The latest, ‘Cooking Beauty’, is born from his focus on aesthetics, technique and technology. His take on the traditional Valencian paella is the stuff of legend and has spawned an offshoot, Arros QD in London.
No.73 Il Ristorante Luca Fantin, Tokyo, Japan
Bulgari Ginza Tower 2-7-12 Ginza, Chuo-ku, Tokyo, 104-0061
Luca Fantin cooks up a storm of Italian wonders on the ninth floor of Tokyo’s Ginza Tower. A true acolyte to the seasons, Fantin’s menu sports spaghetti with sea urchin and lettuce during the summer months, then Hokkaido venison with salsify during the winter – two of many cyclical annual plays. The panoramic view from the dizzying height adds to the grandeur created inside the restaurant, with its double-height windows, starched white tablecloths and glittering chandeliers. Dessert is devised by Fabrizio Fiorani, Asia’s Best Pastry Chef 2019, and includes the technical triumph of the Lampone 1.1, comprising 11 textures of raspberries.
No.72 Le Du, Bangkok, Thailand – NEW ENTRY
399/3 Silom Soi 7, Bang Rak, Bangkok, 10500
Diners expecting French cuisine will have to think again in this corner of Bangkok, as Le Du is inspired by the Thai word for ‘season’. With Thai ingredients taking centre stage, highly talented young chef Thitid ‘Ton’ Tassanakajohn offers a choice of a four- or six-course tasting menu. Succulent meat options include charcoal-grilled pork jowl, and a local beef short rib in green curry, while the signature ‘khao cha’ – shrimp and pork pâté with pickled radish and jasmine ice cream – is not to be missed. Fine dining meets sustainability at Le Du, whose culinary philosophy leads the restaurant to source its ingredients almost solely from farmers in Thailand.
No.71 Vea, Hong Kong, China
30/F, 198 Wellington Street, Central, Hong Kong
At Vicky Cheng’s Vea, traditional Chinese produce meets the flourish of French fine dining. Using ingredients from Hong Kong, Taiwan and China, Cheng applies the skills he learnt while working at Restaurant Daniel in New York to create myriad dishes of breath-taking quality. The eight-course tasting menu is punctuated with the signature Hokkaido sea cucumber served with 20-year-aged Shaoxing wine and tiger prawn, and is followed by Aveyron lamb with porcini and potato millefeuille. To finish, it’s a delicate Yamanashi peach topped with jasmine and cream and a lotus seed paste. Cocktail pairing is highly recommended with the extravagant meal, which is overseen by legendary Hong Kong mixologist Antonio Lai.
No.70 Alinea, Chicago, USA
1723 North Halsted Street, Lincoln Park, Chicago, IL 60614
Dining at Alinea is a magical experience orchestrated by a truly post-modern chef in Grant Achatz. Plating is theatrical and immaculate, showcasing the likes of the famous edible helium-filled balloon, and a chilled Ajoblanco gazpacho, coffee and molasses-glazed pork butt. With guests as involved in the performance as the restaurant staff themselves, dishes are designed to delight and intrigue – and to be interacted with. The restaurant, which was founded in 2005, has undergone a ground-up renovation but with Achatz and long-time business guru Nick Kokonas at the helm it remains true to its mission of constant innovation.
No.69 De Librije, Zwolle, The Netherlands
Spinhuisplein 1, Noordereiland, Zwolle, 8011 ZZ
Set within the bounds of an 18th-century former prison in the Dutch city of Zwolle, De Librije’s team of Jonnie and Thérèse Boer bring light, energy and artistic insight to their surroundings. Throughout the seven- and ten-course menus, regional produce is brought to life on the plate. Brown crab, foie gras and tulip are followed by langoustine, verbena kombucha and broccoli. A full vegetable-led menu with avocado, pumpkin and aubergine is also on offer.
No.68 Alcalde, Guadalajara, Mexico
Av. Mexico 2903, Vallarta Nte., Guadalajara, 44690
‘Frank cuisine’ is the identifier applied to Francisco ‘Paco’ Ruano’s dishes. His down-to-earth modern Mexican cooking translates onto the plate in many vibrant manifestations but is perhaps best seen in his salad of nopal – prickly pear cactus with mango sorbet and habanero chilli – or suckling pig with mole. Mezcal and tequila are in ample supply to complement the star courses, of which there are plenty. The restaurant’s menu has a distinctive European influence, no doubt derived from Ruano’s time with the culinary moguls at El Celler de Can Roca, Mugaritz and Noma.
No.67 Oteque, Rio de Janeiro, Brazil
Rua Conde de Irajá, 581, Botafogo, Rio de Janeiro, 22271-020
Oteque is the brainchild of super-talented chef Alberto Landgraf and the setting of the restaurant is a 1930s house with a cosy dining room featuring an open kitchen, giving guests an all-access perspective to the action behind the pass. The eight-course tasting menu is supremely elegant, with oyster, brazil nut milk and green apple served alongside a dish of roast onion, sea urchin and mussel cream. Reflecting Landgraf’s passion for ethical farming, Oteque showcases local produce with and houses and in-house aquarium, from which the day’s crustacea are plucked.
No.66 The Jane, Antwerp, Belgium
Paradeplein 1, Haringrode, Antwerp, Flanders, 2018
The setting for chef Nick Bril’s restaurant is the former chapel of a military hospital. The team worked extensively for three years with designer Piet Boon to create its dream restaurant, but the drama of the dining room with its high, vaulted ceiling and stained-glass windows are nothing compared to the action that appears on the plate. The 10-course tasting menu is a sophisticated ensemble of marinated langoustine with tomato and zucchini, Norwegian scallop served with salsify, ceps and autumn broth, and canard de challans with Jerusalem artichoke. Outstanding food in memorable surrounds.
No.65 Dinner by Heston Blumenthal, London, UK
Mandarin Oriental Hyde Park, 66 Knightsbridge, London, SW1X 7LA
As ever with a project by Britain’s pre-eminent culinary pioneer, Dinner by Heston Blumenthal is designed to surprise and wow its diners. The archetypal Blumenthal techniques of pickling, water bathing, smoking and the use of liquid nitrogen all feature in the kitchen to create his world-famous creations such as Meat Fruit – a chicken liver parfait masquerading as a mandarin. The menus delve deep into Britain’s gastronomic past, with dishes inspired by periods of edible culture as far back as the 14th century.
No.64 Core by Clare Smyth, London, UK
92 Kensington Park Road, Notting Hill, London, W11 2PN
Set against a background of pearly whites and marble, Clare Smyth’s dishes sing with flavour in her first solo venture, Core. After 13 years working under Gordon Ramsay at his flagship Royal Hospital Road, Smyth set out to realise her vision of artisanal British fine dining. Her menus pay homage to UK and Ireland’s classic cuisine, with a medley of familiar favourites: roasted cod with Morecambe bay shrimps and brown butter, Highland wagyu beef and Porthilly oysters, followed up by pear and verbena with poire Williams sorbet.
No.63 Sorn, Bangkok, Thailand – NEW ENTRY
56, Sukhumvit 26 Soi Ari, Khlong Toei, Bangkok, 10110
The culinary heritage of southern Thailand is magnificently represented at Sorn in Bangkok. Most dishes are true to ancient recipes and co-owners Supaksorn Jongsiri and Yodkwan U-Pumpruk genuflect to tradition by implementing old techniques such as clay pot cooking, charcoal grilling and banana-leaf-steaming. The multi-course menu begins with bite-size snacks, followed by salads and a veritable feast for the main course designed to be shared by the whole table. With an interior full of deep greens and lush vegetation, it’s easy to be transported away to one of Thailand’s awe-inspiring rainforests as you sit back and relax between courses.
No.62 Mingles, Seoul, South Korea
19 Dosan-daero 67-gil, Gangnam-gu, Seoul
A regular high-flier on the Asia’s 50 Best Restaurants list and holder of the Best Restaurant in Korea title for the past four years, Mingles is well-known for its melding of Eastern and Western cuisines. Chef Mingoo Kang’s sought-after menu changes with the seasons and combines the freshest produce into showstopping dishes: Korean beef with wanja and soybean soup, and black chicken with morel mushroom. The Jang Trio dessert – Doenjang crème brûlée, Gangjan pecan and Gochujang puff – is a firm favourite and not to be missed.
No.61 D.O.M., São Paulo, Brazil
R. Barão de Capanema, 549, Jardins, São Paulo, 01411-011
Master of heritage South American gastronomy, Alex Atala is in his element at D.O.M., where he pioneers Brazilian flavour combinations and takes diners on a whistle-stop tour of indigenous produce such as Yanomami mushrooms with egg yolk and asparagus, manioc root five ways and the unforgettable ants with cachaça. The comprehensive 12-course ‘Maximus’ tasting menu takes influences across Brazil’s vast heartlands to the far reaches of the Amazon. Brazil’s most famous restaurant is still cutting it, led by a legendary figure in modern Latin American gastronomy.
No.60 Mikla, Istanbul, Turkey
Meşrutiyet Caddesi 15, Beyoğlu, Istanbul, 34430
Dine at Mikla and feel on top of the world; the best-in-Istanbul views are a knockout, a fitting backdrop for Mehmet Gürs’ New Anatolian cuisine. Inspired by the culture and traditions of Asia’s western peninsula, the tasting menu unites fresh ingredients such as grouper fish with vine leaf, pickled mandarin with Salicornia and roasted chickpea sübye with fennel. The Bosporus River below is as free flowing as Mikla’s wine programme, where a comprehensive list is designed to complement the variety of plates in both the à la carte and tasting menu options.
No.59 Schloss Schauenstein, Fürstenau, Switzerland
Schlossgass 77, Fürstenau, CH-7414
Set in a beautiful castle in the heart of the Swiss Alps, Schloss Schauenstein has been run by Andreas Caminada since 2003, when he took the reins at the tender age of 26. The chef-owner has since led the standout venue to three-star Michelin status, multiple 50 Best appearances and glowing reviews from experts across the globe. His multi-sensory tasting menus elevate the region’s produce including red cabbage, pikeperch and langoustines, all plated to perfection. Caminada’s mindfulness of the surrounding environs and use of 100% renewable energy earned Schloss Schauenstein the Sustainable Restaurant Award at The World’s 50 Best Restaurants 2019.
No.58 Alchemist, Copenhagen, Denmark – NEW ENTRY
Refshalevej 173C, DK-1432 Copenhagen
Drawing on an understanding of theatre and art, science and design, Alchemist offers its diners a culinary experience like no other. Rasmus Munk and his well-drilled team put on a performance throughout a monumental 50 courses, where menu sections are divided into acts and presented in various different locations. Guests are told to arrive with an open mind as they settle in for a meal that may last up to six hours. Some dishes make a political a statement about contemporary issues, such as the ocean’s plastic pollution, while others pass culinary comment on mass industrial livestock and poultry farming. An experience that will not be forgotten.
No.57 Brae, Birregurra, Australia
4285 Cape Otway Road, Birregurra, VIC 3242
Constantly evolving dishes, a year-round sunlit setting and chef-owner Dan Hunter’s culinary ingenuity make Brae one of Australia’s most enduring standout restaurants. Ingredients from the restaurant’s organic farm and the most recent harvests from ethical producers are transformed into Brae’s menu du jour: think golden beetroot, blue-curled Scotch kale and broccoli raab. For diners looking to prolong their experience, overnights in on-site luxury cottages are available, which make the most of the truly stunning setting in the Victorian countryside.
No.56 Sud 777, Mexico City, Mexico
Boulevard de la Luz 777, Jardines del Pedregal, Mexico City, 1900
With techniques honed at some of Europe’s top restaurants, Edgar Nuñez has steered Sud 777 into the upper echelons of Latin America’s 50 Best Restaurants and now his restaurant features alongside the very best in the world. His dishes are an ode to the colour and excitement of Mexican cuisine, with the likes of sweet potato lollipops, soft-shell crab with surf and turf mayonnaise. The mammoth 16-step tasting menu is defined by the produce on offer each season, meaning that diners are unlikely to have same experience twice.
No.55 Chef’s Table at Brooklyn Fare, New York, USA
431 West 37th Street, Greenwich Village, New York, NY 10018
Inside New York’s bustling Brooklyn Fare market, famously irascible chef César Ramírez enchants diners at Chef’s Table with a seasonal tasting menu inspired by Japanese cuisine. The communal counter, which has the capacity for only 18 seats, groans under a seafood and shellfish-focused selection that may feature Hokkaido uni with shaved black truffle, or a grilled Miyazaki wagyu beef. The entrance is well-concealed, at the back of a greengrocer, but is well-worth the effort it takes to track it down.
No.54 St. Hubertus, San Cassiano, Italy
Strada Micurà de Rü 20, San Cassiano, 39036 BZ
High in the Italian Dolomites, St. Hubertus welcomes guests fresh off the slopes after a day’s skiing or hiking with a crackling fireplace and alpine-inspired décor. Norbert Niederkofler famously invites his guests to the kitchen for prosciutto and prosecco, before treating them to a relay of delicious courses including suckling pig’s head with cucumber, and sweetbreads in pine and sorrel jus. Niederkofler’s seasonally changing menu showcases a variety of produce throughout the year, from summer berries, autumn mushrooms or spring herbs, all found on the restaurant’s doorstep in the Italian mountains.
No.53 Nerua, Bilbao, Spain
Guggenheim Museum, Avenida Abandoibarra 2, Abando, Bilbao, 48001
Meticulous planning and cutting-edge gastronomy embody Josean Alija’s restaurant, Nerua. A shrine to its host building, Bilbao’s iconic Guggenheim Museum, Nerua’s cool white interior is the perfect background for the bursts of colour emanating from its plates. The dishes change every season and are derived from the harvests of local producers: think Apurtuarte peppers, candied in garlic oil with cod jelly or Quisquilla shrimp with leek, grape and hake stock. The reasonably-priced menu is finished with a flourish, with a dessert of figs, mint and milk or chocolate cake with fenugreek ice cream.
No.52 Uliassi, Senigallia, Italy
Banchina di Levante 6, Senigallia, 60019 AN
Siblings Mauro and Catia Uliassi have transformed the once-modest building on a glorious stretch of unspoiled Italian beach into a top culinary destination for locals and visitors alike. For inspiration, the pair need to look no further than the coastline on their doorstep, where the Adriatic Sea offers an abundance of produce for their contemporary Italian dishes. Raw red prawns are a must, best followed by smoked spaghetti with clams or local sole, while a soufflé with chocolate and single-malt whisky takes centre stage for dessert. Each year, 10 new courses are added to the menu, which is simple yet finessed haute cuisine.
No.51 Nihonryori RyuGin, Tokyo, Japan
7th Floor Tokyo Midtown Hibiya, 1-1-2 Yurakucho, Chiyoda-ku, Tokyo, 100-0006
From the vantage point of a seventh-floor kitchen in Tokyo’s Midtown Hibiya, Chef Seiji Yamamoto serves up some of the finest Japanese cuisine in the world. Showcasing the traditional craft of kaiseki dining, the series of meticulously crafted dishes with poetic names like ‘A sense of relaxation’ and ‘The philosophy of Ichiban Dashi’ includes sashimi, straw-grilled wild duck and Honshu pheasant. His imagination and prestige won Chef Yamamoto the Icon Award at Asia’s 50 Best Restaurants 2019.
Recap the full 51-100 list in the video:
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