The 2022 World's 50 Best Restaurants: Complete Rankings

Denmark's only three-Michelin-star restaurant, Geranium occupies the eighth floor of Copenhagen's Parken stadium with a menu that runs approximately 80% plant-based across 20-plus courses. Chef Rasmus Kofoed — the sole chef to have won gold, silver, and bronze at the Bocuse d'Or — leads a program recognised by the World's 50 Best (#1, 2022) and La Liste (98pts, 2026). The wine list, curated by co-owner Søren Ledet, spans 6,085 selections across 22,900 bottles.

Central occupies a converted house in Barranco, Lima's bohemian coastal district, and has held the number-one position on the World's 50 Best Restaurants list (2023). The tasting menu moves through Peruvian ecosystems by altitude — ocean floor to high Andes — using ingredients sourced by the research collective Mater Iniciativa. For serious diners visiting Lima, it represents the clearest single-table argument for Peru's biodiversity as a culinary framework.

Disfrutar holds three Michelin stars and ranked number one on the World's 50 Best Restaurants list in 2024, placing it at the top of Barcelona's creative dining tier. Eduard Xatruch, Oriol Castro, and Mateu Casañas run two tasting menus from their Eixample address, with a permanent waiting list making advance planning essential. The format rewards preparation: booking windows, seasonal closures, and the optional 'living table' experience all require prior arrangement.

Madrid's only three-Michelin-star restaurant, DiverXO sits in a tier of its own among Spain's creative kitchens. Chef Dabiz Muñoz's single 'Flying Pigs Cuisine' tasting menu draws on Asian technique, Spanish pantry, and a hedonistic refusal to respect category boundaries — earning a #4 ranking in World's 50 Best Restaurants (2024) and 98 points from La Liste in 2026.

Two Michelin stars, a decade-long presence on the World's 50 Best list, and a mole aged for over a thousand days: Pujol in Polanco has done more to define contemporary Mexican fine dining on the global stage than any other single address. Chef Enrique Olvera's tasting menu moves between pre-Hispanic technique and modern precision, placing ancient ingredients inside a rigorous, architecturally considered format.

In a mountain village between Bilbao and San Sebastián, Asador Etxebarri has ranked among the World's 50 Best Restaurants continuously since 2008 and holds the title of Best Restaurant in Europe 2025. Victor Arguinzoniz cooks everything over live fire using custom-built grills and a pulley system of his own design, producing a tasting menu that runs to 14 courses and books out months in advance.

A Casa do Porco sits at the intersection of democratic pricing and serious culinary ambition in downtown São Paulo. Chef Jefferson Rueda's whole-animal pork programme has earned a World's 50 Best ranking (#83 in 2025, previously as high as #7 in 2022) and a Michelin Bib Gourmand, placing this República address in a different competitive tier from the tasting-menu circuit that surrounds it.

Lido 84 occupies a converted lido building on the western shore of Lake Garda, where Riccardo Camanini applies deep research into Italian ingredients and technique to a menu that rewrites familiar classics. Ranked No.12 on the World's 50 Best Restaurants in 2024 and holding one Michelin star, it operates Thursday through Monday for both lunch and dinner, closing Tuesday and Wednesday.

Quintonil holds two Michelin stars and ranked #7 on the World's 50 Best Restaurants list in 2024, placing it among the most closely watched restaurants in the Americas. Chef Jorge Vallejo's tasting menu draws on fresh local produce, traditional Mexican technique, and a counter section serving insect-based tacos that distills the kitchen's priorities into a single, direct statement.

Three Michelin stars since 2002, a 99-point La Liste ranking in 2026, and a permanent position in the World's 50 Best since 2006: Le Calandre in Rubano operates at the upper tier of Italian fine dining. Chef Massimiliano Alajmo runs three tasting menus from a minimalist dining room where tables are carved from a single 300-year-old ash tree, forty minutes from Venice.

Named The World's Best Restaurant 2025 by the 50 Best organisation, Maido occupies a specific position in Lima's dining scene: the city's clearest expression of Nikkei cuisine, where Japanese technique meets Peruvian ingredient with precision and seasonal intent. Chef Mitsuharu Tsumura has built a decade-and-a-half of credential around this intersection, earning consecutive top-ten rankings and a loyal international following from a Miraflores address on Calle San Martín.

Uliassi holds three Michelin stars and ranked 12th on Opinionated About Dining's Europe list in 2025, placing it among Italy's most decorated seafood restaurants. Set in a white wooden structure on Senigallia's waterfront, the kitchen draws on Marche coastal tradition while pushing into creative territory through an annual research Lab. The pairing of land and sea ingredients is the defining thread across both the tasting and classic menus.

Inside a 1904 pavilion in Vienna's Stadtpark, Steirereck im Stadtpark operates at the intersection of architectural drama and Austrian culinary research. Three Michelin stars and consistent placement inside the World's 50 Best Restaurants top 25 position it as the reference point for serious dining in the city. The menu is built around rare breeds, near-extinct produce varieties, and ingredients grown on the building's own rooftop.

Don Julio holds a Michelin star and a top-ten World's 50 Best ranking, placing it at the apex of Buenos Aires' parrilla tradition. Booking two months ahead is standard; walk-in queues form close to opening time. The wine cellar runs to 60,000 bottles, and the beef — Aberdeen Angus and Hereford, dry-aged in-house — is sourced from the restaurant's own regenerative farm outside the city.

Reale occupies a 16th-century monastery outside Castel di Sangro and holds three Michelin stars, a place in the World's 50 Best (ranked 19th in 2024), and a La Liste score of 97.5 points. Chef Niko Romito's tasting menus pursue radical minimalism, extracting maximum intensity from single ingredients, with a 14-course plant-based format that has drawn international attention to an otherwise overlooked corner of Abruzzo.

Founded in 1964 in the fishing village of Getaria, Elkano has built its reputation on a single discipline: cooking the day's catch over a wood-fired grill with minimal intervention. Ranked #28 in the World's 50 Best Restaurants (2024) and holding a Michelin star, it is one of Spain's most decorated asadors. The turbot, roasted whole over embers, remains the reference point against which all Basque grilling is measured.

Nobelhart & Schmutzig on Friedrichstraße operates under a strict regional sourcing philosophy: if an ingredient does not grow within roughly 20 kilometres of Berlin, it does not appear on the plate. The result is a six-course set menu that reads as a precise argument for Brandenburg produce, backed by a 9,250-bottle wine list and a place in the World's 50 Best Restaurants (No. 59, 2025).

Few restaurants in Europe ask as much of a guest as Alchemist. Set inside a former industrial space on Copenhagen's Refshaleøen peninsula, Rasmus Munk's project runs to 50 'impressions' across roughly seven hours, folding art installation, theatre, and ingredient-driven cooking into a single sitting. Two Michelin stars, a #8 ranking on the World's 50 Best list in 2024, and the #1 position on Opinionated About Dining's European ranking for two consecutive years place it in a tier with very few peers.

Piazza Duomo holds three Michelin stars and a consistent place inside the World's 50 Best Restaurants, operating from a pink-walled dining room on Alba's central square. Chef Enrico Crippa structures the menu around four tasting formats, with vegetables, herbs, and seasonal produce from the restaurant's own gardens driving the kitchen's approach. The wine program runs to 30,000 bottles across three distinct lists.

Den occupies a particular position in Tokyo's innovative dining scene: two Michelin stars, a Tabelog Silver Award held continuously since 2017, and a World's 50 Best ranking that peaked at number 11. Chef Zaiyu Hasegawa's omakase format reinterprets the seasonal discipline of Japanese multi-course cooking through a playful, technically precise lens, housed in the JIA architectural hall in Jingumae, Shibuya.

Mugaritz occupies a singular position in the Basque Country's dining hierarchy: two Michelin stars, a sustained presence inside the World's 50 Best (reaching as high as third place), and a format that dispenses with the conventions of a restaurant meal entirely. Located in Errenteria, a short drive from San Sebastián, it operates a single tasting menu built around conceptual provocation and hands-on eating, closing for four months each year to redesign itself from scratch.

Septime has held a place in the World's 50 Best Restaurants every year since 2013, peaking at number 11 in 2024, while maintaining a single Michelin star and lunch pricing that undercuts nearly every restaurant at comparable recognition. Bertrand Grébaut's seasonal, vegetable-forward menus on Rue de Charonne defined the 11th arrondissement's neo-bistro template before the term became a Paris cliché.

The Jane relocated in October 2025 from its celebrated chapel home to the Montevideo Residence on Het Eilandje, Antwerp's regenerating harbour district. Ranked #36 in the World's 50 Best Restaurants in 2024 and holding 96 points on La Liste, Nick Bril's Modern Flemish kitchen remains one of Belgium's most closely watched tables. The new chapter preserves the restaurant's identity while expanding its ambitions inside a monumental waterfront address.

The Chairman has accumulated one of the most scrutinised award trails in Hong Kong dining — Michelin-starred, ranked #2 in Asia's 50 Best in 2025, and placed in the World's 50 Best across six consecutive years. On the third floor of The Wellington in Central, Danny Yip and head chef Kwok Keung Tung run a Cantonese kitchen built on deep ingredient research and original recipes rooted in Chinese culinary tradition.

Stockholm's only three-Michelin-star restaurant, Frantzén operates across three floors of a 19th-century Norrmalm townhouse, delivering a single tasting menu that merges Nordic technique with Asian reference points. Ranked #2 in Europe by Opinionated About Dining (2025) and 99 points by La Liste (2026), it holds a position among the most decorated tables in Scandinavia. Booking demand is high; plan well in advance.

Berlin's most decorated Asian-inspired restaurant, Restaurant Tim Raue has held two Michelin stars since 2010 and ranked in the World's 50 Best every year from 2016 through 2025, reaching as high as #26. Drawing on Japanese, Thai, and Chinese traditions while eliminating white sugar, gluten, and lactose, the kitchen produces food that reads as rigorous European fine dining through an Asian lens.

In the rolling countryside of the Flemish Ardennes, Hof van Cleve represents one of Belgium's most decorated dining addresses, holding two Michelin stars and a consistent presence in the World's 50 Best Restaurants over more than a decade. Under Chef Floris Van Der Veken, the kitchen has pivoted toward a plant-forward direction, earning five Radishes with high distinction from We're Smart and a La Liste score of 96.5 points in 2025.

Set inside a 1884 private mansion steps from the Champs-Élysées, Le Clarence holds two Michelin stars and ranked 28th on the World's 50 Best Restaurants in 2022. Owned by Domaine Clarence Dillon, the estate behind Château Haut-Brion, the restaurant pairs Christophe Pelé's surf-and-turf creative French cooking with one of Paris's most serious wine lists, numbering 1,800 selections and 5,000 bottles in a vaulted cellar.

St. Hubertus in San Cassiano placed 29th on the World's 50 Best Restaurants list in 2022, making it one of the most recognised tables in the Italian Alps. Chef Norbert Niederkofler anchors the kitchen in a philosophy of alpine restraint, drawing almost entirely on the Dolomites' own larder. The result is progressive Italian cooking that reads as a precise document of its landscape and season.

Florilège sits at the intersection of French technique and Japanese seasonal thinking, operating from a single long communal table inside Azabudai Hills since late 2023. Chef Hiroyasu Kawate holds two Michelin stars and ranked 17th at Asia's 50 Best Restaurants in 2025. Dinner runs from ¥22,000 before service charge, with a plant-forward tasting menu and dedicated sommelier program.

In Paris's 7th arrondissement, Arpège holds three Michelin stars and a decades-long position inside the World's 50 Best — currently ranked 45th globally. Alain Passard's decision to remove red meat from a grand Parisian kitchen in 2001 reshaped how the city's haute cuisine thought about vegetables. Produce arrives daily from three biodynamic farms outside Paris, and the menu follows nature's calendar more closely than any printed card.

Ranked #41 on The World's 50 Best Restaurants in 2024, Mayta has been among Lima's most consistent modern Peruvian addresses since relocating and relaunching in 2018. Chef Jaime Pesaque structures the menu around Peru's regional biodiversity, from Amazonian fish to Andean algae, across a nine-course tasting format and a parallel plant-based programme that earned a fifth radish in the We're Smart Green Guide.

Atomix holds three Michelin stars and ranked No. 1 in North America's 50 Best Restaurants 2025, making it the continent's most decorated Korean fine dining address. Chef Junghyun Park's 12-course tasting menu operates from a 14-seat basement counter in NoMad, Manhattan, where custom ceramics and course cards frame each dish within its Korean culinary context.

Three Michelin stars and a place in the World's 50 Best Restaurants confirm what visitors to this remote Soča Valley farmhouse already know: Hiša Franko operates at a level rarely found outside major capitals. Chef Ana Roš, self-taught and hyper-local in her sourcing, has built a menu anchored in the Julian Alps, drawing ingredients from foragers, shepherds, and fishermen across the valley's tight community of producers.

Housed in the former Shoreditch Town Hall, The Clove Club holds two Michelin stars and has appeared in the World's 50 Best Restaurants list consistently since 2016. Isaac McHale's tasting menus draw on prime British ingredients — Orkney scallops, Herdwick lamb, Torbay prawns — handled with technical precision and a looseness that keeps the cooking from feeling ceremonial.

Odette occupies a gallery-facing address inside the National Gallery Singapore, where Julien Royer's French Contemporary cuisine — shaped by Michel Bras training and seasoned by years in Asia — has earned three Michelin stars, a World's 50 Best top-25 ranking, and a 98-point La Liste score. The tasting menu operates at the upper tier of Singapore's fine dining market, with award consistency that places it in a narrow peer set globally.

Fyn Cape Town pioneers a revolutionary cuisine that weaves South African fynbos ingredients through Japanese kaiseki techniques, earning five consecutive years on the World's 50 Best Restaurants list. Chef Peter Tempelhoff's twelve-course tasting menu unfolds on the fifth floor overlooking Table Mountain, where dishes like Mozambican crab with indigenous seaweed and tableside-finished prawns over binchotan coals represent Africa's most internationally acclaimed restaurant.

Jordnær holds three Michelin stars and a place in the World's 50 Best at number 56, operating from a quiet address in Gentofte rather than central Copenhagen. Chef Eric Kragh Vildgaard, a Noma alumnus, works a Nordic-Japanese register that has drawn consistent recognition from La Liste, Michelin, and the 50 Best across successive years. The restaurant ranks among Denmark's most decorated outside the capital's inner ring.

Sorn holds three Michelin stars and ranked #1 in Asia on the Opinionated About Dining list for 2024 and 2025, making it Bangkok's most decorated Southern Thai restaurant. Chef Supaksorn 'Ice' Jongsiri structures a multi-course menu around hyper-local ingredients sourced exclusively from Southern Thailand, from Tapi River prawns to Andaman squid. Booking months ahead is standard; Saturday is the one night the kitchen closes.

Schloss Schauenstein occupies a medieval castle in the village of Fürstenau, deep in the Swiss canton of Graubünden. The kitchen, guided by Andreas Caminada and Marcel Skibba, holds three Michelin stars and a sustained presence in the World's 50 Best since 2010. Vegetables sit at the centre of a creative European menu that draws on alpine produce and precision technique.

La Cime has held two Michelin stars since at least 2024 and ranked 8th in Asia's 50 Best Restaurants in 2025, placing Chef Yusuke Takada's French-Japanese tasting menus among the most recognised in western Japan. Set in Osaka's Hommachi business district, the 25-seat room runs reservation-only, dinner-focused service Monday through Saturday, with lunch on Saturdays only. Dinner runs approximately ¥40,000–¥50,000 per person before drinks.

Three Michelin stars and a decade-long presence in the World's 50 Best Restaurants — yet Quique Dacosta operates from the small coastal town of Dénia, on Spain's Mediterranean Costa Blanca. The annually reinvented tasting menu, named Octavo in deliberate provocation of the classical seven fine arts, frames each course as a form of sensory communication rather than conventional gastronomy. This is one of Spain's most decorated restaurants, positioned well outside the obvious fine-dining capitals.

Boragó has held a place in the World's 50 Best Restaurants every year since 2015, and its tasting menu, Endémica, remains one of South America's most rigorous expressions of native-ingredient cooking. Chef Rodolfo Guzmán works with over 200 foragers and small producers across Chile, drawing from coastlines, high-altitude terrain, and a biodynamic orchard to build a menu rooted in Mapuche food culture.

Le Bernardin New York reigns as the city's premier seafood destination, where Chef Eric Ripert's three-Michelin-starred artistry transforms ocean treasures into transcendent cuisine. This legendary Midtown institution has maintained The New York Times' four-star rating for over two decades, offering an unmatched fine dining experience centered on the philosophy that "the fish is the star."

Two decades after opening in Minami-Aoyama, Narisawa remains the reference point for what Japan's innovative dining tier looks like when French technique meets satoyama philosophy. With two Michelin stars, a 4.25 Tabelog score, and a re-entry to the World's 50 Best in 2025, the 15-seat room prices at JPY 80,000–99,999 per head — a figure that positions it squarely against the most demanding tables in Asia.

Belcanto holds two Michelin stars and ranked #31 on the World's 50 Best Restaurants in 2024, placing it at the top of Lisbon's fine dining tier. Chef José Avillez runs two tasting menus and an à la carte from a 45-seat room beneath vaulted ceilings in Chiado. La Liste scored it 96.5 points in 2025. Book well ahead; Tuesday through Saturday only.

Two-Michelin-starred Oteque reigns as South America's best restaurant, where chef Alberto Landgraf's eight-course seafood tasting menu transforms Brazilian coastal ingredients into culinary art within an intimate Botafogo setting ranked 12th globally.

Leo has held a place in the World's 50 Best Restaurants every year since 2019, peaking at #43 in 2023 and sitting at #76 in 2025. Chef Leonor Espinosa's seasonal tasting menu moves through Colombia's ecosystems — Amazon, Caribbean, Pacific coast — using indigenous ingredients that rarely appear on any menu outside their region of origin. It is the most externally validated address in Bogotá's modern Colombian dining scene.

At 180 Strand, Ikoyi holds two Michelin stars and placed No. 15 on the World's 50 Best Restaurants in 2025, making it London's highest-ranked entry on that list. Jeremy Chan's tasting menu pairs sub-Saharan West African spices with micro-seasonal British produce in a format that runs to £350 per head at dinner, with a shorter lunch option at £150. The wine list is chosen with spice in mind, and service operates at a deliberate arm's length.

Three Michelin stars, a 24-acre working farm, and a kaiseki-influenced tasting menu that changes daily with the harvest: SingleThread sits at the precise intersection of Northern California produce and Japanese technique. Ranked #80 on the World's 50 Best Restaurants list in 2025 and scoring 99 points on La Liste, it operates as a restaurant, inn, and agricultural operation in downtown Healdsburg.