The 2025 La Liste Top Restaurants: 1,000 Global Selections — Page 6

Sushi Masato is Bangkok's most credentialed omakase counter, recognised by Michelin, La Liste, Opinionated About Dining across multiple consecutive years. Chef Masato Shimizu flies fish daily from Tokyo's Toyosu Market, with menus that shift meaningfully by season. At the ฿฿฿฿ price point, it competes with counters in Tokyo and Hong Kong; and costs less than either.

L'Atelier de Joël Robuchon is a restaurant at Landmark Atrium in Central, Hong Kong.

Il Gallo d'Oro holds two Michelin stars and scored 95 points on La Liste 2026, making it the most credentialed restaurant in Funchal by a clear margin. Chef Benoît Sinthon's tasting menus are built around Madeiran ingredients and Atlantic seafood, with an organic focus tied to the island itself. Book as far ahead as possible: tables are near impossible to secure without advance planning.

Max Cekot Kitchen is a restaurant on Jelgavas iela in Riga.

Quattro Passi is a restaurant on Via Amerigo Vespucci in Nerano.

Jante holds two Michelin stars and scores 85 points on La Liste 2026; the highest fine-dining benchmark in Hanover by a significant margin. Chef Tony Hohlfeld runs a creative tasting menu at €€€€ that earns consistent critical and popular recognition. Book as far in advance as possible; demand reliably outpaces availability at this level.

La Petite Colombe at Leeu Estates scores 93 points in La Liste 2026 and making it one of the most consistently recognised tasting menu restaurants in the Franschhoek valley. The ten-course vegetarian gourmand menu is a serious, technically precise offering. Booking is rated easy, but reserve a week or two ahead during peak Cape summer.

Des Trois Tours holds a Michelin star and scores 90 points on La Liste 2026, making it the clearest choice for a serious tasting menu dinner in Fribourg. Chef Romain Paillereau runs a five-to-seven-course set menu in a 19th-century house, with a wine list focused on Switzerland and France. Book three to four weeks ahead for weekend dinner; the room fills fast.

Gaggan Anand is a restaurant on Sukhumvit 31 in Bangkok.

Comme chez Soi has held a Michelin star and a Les Grandes Tables du Monde award in its original 1926 Art Nouveau dining room at Place Rouppe 23, Brussels. Chef Lionel Rigolet runs a classical French-Belgian kitchen that earns its credentials on technique and sauce-work rather than setting alone. Book well in advance: this is a hard table, open Wednesday through Saturday only.

PIER is the La Colombe group's seafood-focused restaurant at the V&A Waterfront, led by chef John Norris Rogers and recognised on the La Liste global list in both 2025 and 2026. It offers group-kitchen quality and a working harbour view at a more accessible register than its sibling restaurants. Booking is easy and the seafood focus is where the kitchen earns its reputation.

Palkin is St. Petersburg's most credible address for Russian fine dining, with consecutive La Liste recognition (80–82.5pts) and. On Nevsky Prospekt and easy to book, it is the go-to for a formal Russian cuisine occasion in the city. Not a takeout or casual option; this is a full sit-down dining room.

Addison serves William Bradley's California gastronomy in San Diego.

Azurmendi is Eneko Atxa's restaurant in Larrabetzu, outside Bilbao.

Bukhara at ITC Maurya is New Delhi's reference point for North West Frontier tandoor cooking, recognised by La Liste (76pts in 2026) and Tatler Asia's Best Restaurants Asia-Pacific 2025. Book it for the Dal and the fire cooking, not the wine program. Weekday lunch is the quieter, more conversational option; weekends fill fast and carry a celebratory energy that suits special occasions.

Schwarzwaldstube is a restaurant on Tonbachstraße in Baiersbronn.

A Pearl Recommended Modern Mexican restaurant in San Isidro with OAD and La Liste recognition, Cosme delivers comfort-forward cooking; pulled pork bao, sea bass curry; with genuine technique in a communal, relaxed room. Easy to book relative to its award credentials, it suits food-curious visitors and groups more than formal occasion diners.

Mingles is a restaurant in Seoul's Gangnam district.

La Table de Pavie is a restaurant on Place du Clocher in Saint-Émilion.

Robuchon au Dôme is a French restaurant at Grand Lisboa in Macau.

Bomras is the most credentialed table in Anjuna, holding La Liste Top Restaurants recognition (76 points) in both 2025 and 2026, backed by. The Indian fusion kitchen is easy to book by Goa standards and sits in a quiet residential pocket of Mazal Waddo; a better fit for a considered dinner than a beachfront night out.

Steirereck im Stadtpark is a Vienna restaurant centered on Austrian hospitality and local products.

Jordnær is a restaurant on Gentoftegade in Gentofte, Denmark.

Narisawa is a restaurant in Minamiaoyama, Tokyo.

Hiša Franko is Ana Roš's restaurant in Slovenia's Soča Valley.

Mugen is Honolulu's most credentialed tasting-menu restaurant, holding a Forbes Travel Guide Five-Star rating, AAA 5 Diamond, an 86-point La Liste score. Chef Colin Sato's five-course menu uses Hawaiian-sourced ingredients; Kona kampachi, local poke; to build a kitchen identity that is distinctly of place. At $66+ per head before wine, it is the right call for a special-occasion dinner, but book four to eight weeks ahead.

Villa Fleurié is Saint-Denis's most formally ambitious French gastronomic restaurant and the only one in Réunion's capital with a La Liste 2025 placement (75.5 points). With easy booking access, it is the address to target for a composed, technique-driven dinner on the island. Book a week ahead for weekends in July and August.

Auberge du Vieux Puits is a restaurant in Fontjoncouse, France.

Hōseki is Dubai's most credentialed Japanese fine dining room, holding a Michelin star in both 2024 and 2025 and featuring on La Liste two years running under chef Masahiro Sugiyama. Set on Jumeirah Bay Island at the $$$$ tier, it is the answer for serious omakase or kaiseki in the UAE; book well in advance, especially October through April.

L'Atelier de Ben is Saint-Denis's strongest French fusion option, backed by a 2025 La Liste placement (75.5 points) and. It earns a clear booking recommendation for diners who want structured, technique-driven cooking at an internationally recognised level. Book two to three weeks ahead during Réunion's peak December-to-February season.

Takashi Ono's Roppongi Hills counter delivers classic Edomae omakase at two Michelin stars, with lunch offering a lower-priced entry to the same technically precise nigiri that keeps this eight-seater on Tabelog 100 year after year. Book weeks ahead; dinner runs ¥30,000+, lunch drops to ¥20,000–¥29,999, availability is tight either way.

Chef Makimura Akio's 14-seat kaiseki restaurant in Minamioi delivers La Liste 97-point technique and Tabelog awards at JPY 30,000-39,999 per head, with easier booking and quieter rooms than central Tokyo peers. The fish-focused menu, private tables for groups, counter seating for solo diners make it a practical alternative to Ginza's harder-to-reserve kaiseki specialists.

The Restaurant at JUSTIN is a restaurant on Chimney Rock Road in Paso Robles.

Kikunoi Honten is a restaurant in Kyoto's Higashiyama district.

Aoyagi earns its place at the top of Tokyo's kaiseki tier with 97 La Liste points in 2026 and a menu that rotates genuinely with the seasons. Book 3–6 weeks out, go in autumn or winter for the richest compositions, arrive knowing that the kitchen sets the pace. If you've already done RyuGin, this is the natural next stop.

Den is a Japanese restaurant in Jingumae, Tokyo, led by chef Zaiyu Hasegawa.

Azabu Kadowaki is a restaurant in Azabujuban, Tokyo.

Northcote is a hotel and restaurant in Langho in Lancashire's Ribble Valley.

Nihonryori RyuGin is Seiji Yamamoto's Japanese restaurant in Tokyo Midtown Hibiya.

La Pyramide - Maison Henriroux is a restaurant on Boulevard Fernand Point in Vienne.

Palace Garden is a Cantonese restaurant at Grand Lisboa Palace in Macau.

Ikra holds a La Liste 2025 recognition (75 points) and sits on one of Moscow's most central addresses, making it an accessible, credentialled option for Russian cuisine without the booking pressure of the city's top-tier names. Easy to reserve, well-positioned for lunch or dinner, suited to food-focused visitors who want quality without the spectacle.

Indian Accent is a restaurant at The Lodhi in New Delhi.

Dinner by Heston Blumenthal is a restaurant at Mandarin Oriental Hyde Park in London.

Griggeler Stuba is a restaurant in Oberlech, Austria.

Christopher Coutanceau is a restaurant by Plage de la Concurrence in La Rochelle.

logy is a restaurant in Taipei's Neihu District.

JY'S holds two Michelin stars in Colmar, placing Chef Julien Asseo's creative cooking at the upper tier of Alsace fine dining. The address on the Allée du Champ de Mars positions it away from the tourist-heavy Vieille Ville, drawing a clientele that arrives with intent. La Liste awarded the restaurant 85 points in 2025, confirming its standing among France's most recognised tables.

Harrimans Grill at Salamander Middleburg is the right choice for farm-sourced American cooking in Virginia horse country, with Sunday brunch the stronger value and dinner the better culinary statement. La Liste-listed and World of Fine Wine accredited, it sits at $$$ per head with a 365-selection wine list. Book early during Gold Cup season; otherwise, reservations are easy to secure.

Cinc Sentits is a restaurant in Barcelona's Eixample district.

Amador is Juan Amador's restaurant on Grinzinger Straße in Vienna.

Antica Corona Reale is a restaurant on Via Fossano in Cervere, Piedmont.

Eatanic Garden is a restaurant at Josun Palace in Seoul's Gangnam District.

Dewakan is a restaurant at Skyviews in Naza Tower, Kuala Lumpur.

Restaurant Guy Savoy is a restaurant at Monnaie de Paris on Quai de Conti.

La Table d'Olivier Nasti is a restaurant in Kaysersberg, Alsace.

Lalique is a restaurant at Château Lafaurie-Peyraguey in Bommes, France.

Saint Pierre is a restaurant at One Fullerton in Singapore.

Harald Irka am Pfarrhof earns a Michelin star and consecutive La Liste scores above 93 points with a five- or seven-course surprise menu inside a 13th-century rectory in Styria's Sausal wine hills. At €€€€, this is a strong special-occasion booking; particularly with wine pairing; but requires advance planning and a commitment to the tasting-menu format. Book online early; tables are limited.

Pearl Dragon at Studio City Macau is a La Liste-ranked Cantonese restaurant (91pts in 2025) from Chef Otto Wong Wai Ho, with lychee wood barbecue as a signature and a serious tea and wine programme. Priced at $$ for cuisine and $$$ for wine, it sits in Macau's upper Cantonese tier without the full splurge of a Michelin flagship. A reliable choice for special occasions or business dinners, open for lunch and dinner seven days a week.

RICO'S holds a Michelin star and a La Liste score of 82 points, serving classic cuisine with Mediterranean influences as three- to eight-course set menus in a cosy, art-filled room on the Lake Zurich shoreline. The atmosphere is warmer and less formal than most one-star addresses. Hard to book, worth planning ahead for, a strong case for lunch in summer when the garden opens.

The modern Russian kitchen draws on southern Russian produce with a seasonal menu that shifts across the year. Booking is straightforward, but reserve ahead for weekend celebrations.

Gramercy Tavern is Danny Meyer's restaurant in New York's Flatiron District, serving seasonal American cuisine.

Irin is the only dedicated unagi restaurant in Bratislava, run by chef Daiki Tsukamoto with a La Liste score of 83 points (2026) and an OAD Japan Top 500 ranking. It is the clearest recommendation in the city for food-focused travellers who want Japanese technique at award-recognised level. Book a week or two ahead for weekends.

Michelin two-star ryotei in Higashiyama offering formal kaiseki in private tatami rooms. Dinner ¥50,000–¥59,999, lunch ¥30,000–¥39,999, plus 15% service. Reservation-only, phone-only booking with availability. Tabelog Bronze 2026 (score 4.12). Best for special occasions and travelers who can book three weeks ahead; easier alternatives at similar quality include Jiki Miyazawa (¥¥¥) and Gion Nishikawa (¥¥¥¥).

a|o|c is a restaurant on Dronningens Tværgade in Copenhagen.

Marea is a Michelin Plate restaurant (2024 and 2025) in Kalkara serving Italian-Asian cuisine at the €€ price tier. Easy to book, open daily from noon, backed by a La Liste score of 82.5 in 2025, it delivers award-level kitchen quality at a price well below most comparable venues in Malta. Book lunch for value, or Friday dinner for occasion.

Saito is a restaurant in Roppongi, Tokyo.

Long Trieu holds back-to-back Michelin stars (2024, 2025) and a La Liste 2025 placement, making it the most credentialed Cantonese restaurant in Ho Chi Minh City's ₫₫₫₫ tier. Tables are hard to secure; book three to four weeks ahead. A strong choice for special occasions or a serious return visit to the city's fine-dining circuit.

Assiette Champenoise is a restaurant in Tinqueux near Reims, France.

Hertog Jan at Botanic holds two Michelin stars and ranked #21 in Europe on Opinionated About Dining in 2025, making it Antwerp's most decorated kitchen. It operates Tuesday evenings only, so booking requires serious advance planning. At €€€€ with a single weekly service, this is the right choice if you are building a trip around one defining meal.

Jungsik New York is a restaurant on Harrison Street in New York City.

Amaru on High Street in Armadale is Chef Clinton McIver's technique-driven Australian restaurant and recognised by La Liste at 80 points in 2026. It suits return diners more than first-timers; the cooking rewards commitment to the longer format. Booking is straightforward; two to three weeks ahead covers most weekend evenings.

CORE is Clare Smyth's restaurant in Notting Hill, London.

La Maison 1888 holds a Michelin star (2024 and 2025) and a La Liste top-restaurant ranking, making it the most credentialed dining room in Da Nang. French Contemporary cuisine, a 2,100-bottle wine list with Bordeaux and Burgundy depth, a resort setting on the Sơn Trà Peninsula make this the right call for a special occasion; but book far ahead and plan your transport. Hard to book; dinner only.

An eight-seat counter in Smithfield running omakase built on Irish seafood and Japanese technique. Michelin Plate (2025), La Liste 99.5 points make this one of Dublin's most credentialled small restaurants. Limited sittings mean you book as soon as a slot appears; this is worth the persistence.

Tsukumo is a restaurant on Kideracho in Nara.

Christophe Hardiquest's Michelin-starred counter restaurant in Woluwe-Saint-Pierre is one of Brussels' harder reservations to land, worth pursuing. A limited number of counter seats, Belgian woodland-driven creative cooking, a serious plant-based menu at the same level make Menssa the standout address in its neighbourhood. Book early in the week and secure your seat well in advance.

Le Meurice Alain Ducasse is a restaurant at Le Meurice hotel on Rue de Rivoli in Paris.

L'Ambroisie is a restaurant on Place des Vosges in Paris.

Lasai is a restaurant in Rio de Janeiro's Humaitá neighbourhood.

La Marea at Viceroy Riviera Maya is the Riviera Maya's most credentialed hotel restaurant, holding a 2025 La Liste placement with 75.5 points and. It executes Mexican Riviera cuisine with regional seriousness rather than resort-menu familiarity. Book 3-4 weeks out in peak season (December to March); availability opens up considerably in the wet months.

A Michelin-starred Cantonese room on the 11th floor of Altira Macau, Ying is the strongest case for formal dim sum on Taipa Island. La Liste-rated and Forbes Five-Star certified, it combines technical precision at lunch with a 5,000-bottle wine programme that most Cantonese restaurants in Macau cannot match. Book two to three weeks ahead minimum; weekend lunch fills fast.

L'Astrance is a restaurant on Rue de Longchamp in Paris.

Chef Jun Yukimura's 15-seat kaiseki counter in Azabu-Jūban delivers technically accomplished seasonal cooking at JPY 60,000–79,999; a middle-tier option in a neighborhood where multi-Michelin spots often start closer to JPY 100,000. Tabelog 2026 Bronze Award and #98 in Tokyo's Japanese Cuisine Tabelog 100 2025. Counter-only format, strong sake and wine pairings, closed Sundays.

Alkimia is Jordi Vilà's Catalan restaurant in Barcelona.

La Cime is a French restaurant in Osaka led by chef Yusuke Takada.

Maison Lameloise is a restaurant and hotel in Chagny, Burgundy.

Il Lago dei Cigni is one of St Petersburg's internationally recognised Russian-European dining addresses, holding an 85.5-point La Liste 2025 score and. Based on Krestovsky Island, it is best suited to occasion dining and planned visits rather than casual meals. Booking is straightforward, making it a practical choice for a high-quality dinner without the reservation difficulty of harder-to-reach city addresses.

Pic Beau-Rivage Palace is a restaurant at Beau-Rivage Palace in Lausanne.

Hong Kong's first outpost of Shanghai's acclaimed Ningbo seafood specialist, where chef Liu Zhen flies East China Sea fish daily and replicates the flagship's most complex recipes; including the wine-marinated raw mud crab that anchors the Michelin-starred menu. At HK$$$$ and with preordering required for signature dishes, it's a proposition for diners chasing regional Chinese technique that rarely appears in Hong Kong at this polish level.

Cloudstreet is a restaurant on Amoy Street in Singapore.

Casa Vissani is a La Liste-ranked progressive Italian restaurant in rural Umbria, operating Thursday to Sunday with a structured multi-room dining experience and two tasting menu formats. At €€€€ pricing with awards credibility, it's worth the detour for food-focused travellers building an itinerary around the meal. Book two to three weeks ahead for most evenings; further out for summer Saturdays.

A Michelin-starred farm-to-table destination 30 minutes from Ljubljana, Grič is Chef Luka Košir's commitment to the Slovenian countryside on a plate. At €€€€, it earns its price for special occasions and food-focused trips. Book hard in advance, arrange transport, flag dietary needs at least three days ahead.