The Best Chef Two Knives 2025: All 206 Restaurants

RE-NAA is a restaurant on Nordbøgata in Stavanger, Norway.

Aqua is a restaurant at The Ritz-Carlton in Wolfsburg.

Toronto's only two-Michelin-star sushi counter, Sushi Masaki Saito delivers edomae omakase at a level unmatched anywhere in Canada. Chef Masaki Saito's access to Japanese fish and product is genuinely without peer in the country. Book months ahead; this is near-impossible to secure; and only if omakase is a format you already know you want.

Restaurant Bougainville sits inside Hotel TwentySeven on Dam Square, holding OAD Highly Recommended status for 2023. Chef Tim Golsteijn's East-West modern cuisine, backed by a serious sommelier programme, makes this one of Amsterdam's more consistent €€€€ dinner bookings. Easy to reserve one to two weeks out.

VYN is a restaurant near Simrishamn in coastal Skåne, Sweden.

JL Studio is a restaurant in Taichung's Nantun District.

Cenador de Amós is Jesús Sánchez's restaurant in Villaverde de Pontones, Cantabria.

Ranked No. 29 on Latin America's 50 Best Restaurants 2025, Cordero is Caracas's most focused tasting menu: every course built around lamb sourced from partner farm Proyecto Ubre. Chef Isaam Koteich's single-protein format is unlike anything else in the city's fine-dining circuit. Book at least four to six weeks out; this one fills fast.

Culler de Pau is a restaurant in O Grove interpreting the produce and landscape of Galicia.

logy is a restaurant in Taipei's Neihu District.

Haoma is an Indian restaurant in Bangkok's Watthana district.

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

Tate Dining Room and Bar is a restaurant on Hollywood Road in Hong Kong.

Da Lucio is Rimini's most credentialed restaurant: a Michelin Plate holder ranked #124 in Europe by Opinionated About Dining in 2025. Chef Jacopo Ticchi ages Adriatic fish to concentrate flavour before grilling or wood-firing; a technique that separates this from every other seafood table in the city. At €€€, it is the one Rimini booking worth planning a visit around.

Amber serves modern French cuisine at Mandarin Oriental The Landmark in Hong Kong.

Les Cols is a restaurant in Olot, Girona.

Ranked #89 on the World's 50 Best Restaurants in 2025, Huniik is the most credentialed fine-dining address in Mérida and the clearest argument for why the city belongs on any serious Mexico eating itinerary. Chef Roberto Solís delivers a 10-course tasting menu rooted in Yucatecan ingredients and zero-waste practice. Book as far ahead as possible; this one fills fast and stays full.

Döllerer is a restaurant in Golling an der Salzach within a family-run hospitality and wine business.

Horváth is a restaurant on Paul-Lincke-Ufer in Berlin.

Andrea Aprea is a restaurant on Corso Venezia in Milan.

Iris, housed inside the floating Salmon Eye structure on Hardangerfjord, is a serious destination restaurant that justifies the €€€€ price. Chef Anika Madsen's kitchen ranked #119 in Europe on OAD 2025, applying real technical skill to foraged Norwegian produce. Dinner-only, Thursday to Saturday, reached by boat from Rosendal; book well ahead.

Chef Ivan Brehm's "crossroads cooking" concept layers recurring motifs like vanilla and turmeric across a tasting-menu-only progression, building from lighter flavors to a richer climax. The chef's counter offers the clearest view of technique; book Wednesday or Thursday lunch for a quieter experience and more interaction with the kitchen. Opinionated About Dining ranks it #78 in Asia (2026), and it holds one Michelin star plus a three-star wine accreditation; expect high-end pricing and a conceptually ambitious meal.

apothéose, on the 49th floor of Toranomon Hills Station Tower, applies French technique to Japanese ingredients with a structured tasting format overseen by Chef Keita Kitamura. At ¥¥¥¥, it is the right call for a special occasion or business dinner where setting and culinary ambition both matter. Booking is easier than most comparable Tokyo tables; two to three weeks out is typically enough.

A Michelin-starred, Asia's 50 Best-ranked progressive Thai kitchen in Silom, Samrub Samrub Thai is one of Bangkok's strongest special-occasion options at the ฿฿฿ tier; a clear step below the ฿฿฿฿ pricing of most peers. The challenge is getting in: reservations open only through social media and close fast. Book this before everything else on your Bangkok trip.

Coque is the Sandoval brothers' restaurant in Madrid.

Memories is a restaurant in Bad Ragaz, Switzerland.

Quintessence is a French restaurant in Gotenyama, Tokyo.

daGorini ranks #112 in Europe (OAD 2025) and scores 87 points with La Liste; serious credentials for a small restaurant in the Apennine hills of Romagna. Compared to similarly awarded Italian destinations, it is notably easier to book and offers progressive cooking rooted in local game, freshwater fish, Mora Romagnolo pig. A genuine detour worth making.

Euskalduna Studio is Porto's strongest case for a tasting menu at the €€€€ tier; Chef Vasco Coelho Santos works from a chef's counter with aged Azorean fish, charcoal techniques, globe-spanning spice pairings. La Liste-ranked (76pts, 2026) and OAD-recognised (#239 Europe, 2024), it earns the price for diners who want technical depth and genuine surprise over a conventional fine dining format.

Xavier Pellicer is Barcelona's most focused vegetable-forward creative restaurant, with We're Smart Best Vegetable Restaurant in the World recognition for 2018 and 2019 and a Michelin Plate in 2025. At the €€€ tier, it costs less than most of its Eixample competitors. Book if you want serious produce-driven cooking with genuine credentials; look elsewhere if a meat-led menu is the priority.

RIJKS® holds a Michelin star and ranks among Europe's top casual fine dining addresses, with chef Joris Bijdendijk building a precise, vegetable-forward menu around Dutch ingredients and colonial trade-route influences. Inside the Rijksmuseum, it is Amsterdam's most intellectually coherent tasting-menu room. Book four to six weeks ahead for dinner; weekday lunch is more accessible.

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

Salt is one of Budapest's most focused fine dining arguments: a Michelin-starred, 15-course tasting menu built on foraged ingredients and updated Hungarian classics, served in an intimate open-kitchen room inside a boutique hotel. La Liste has rated it for two consecutive years. Book well in advance; this is a hard reservation, the vegetable menu alternative requires notice at the time of booking.

Restaurant Sat Bains is a restaurant with rooms in Nottingham serving seasonal modern British cuisine.

At $$$$ pricing with near-impossible booking difficulty, it earns its place as one of the city's top special-occasion restaurants. Book as far ahead as possible and consider multiple visits to track the menu's evolution.

Burnt Ends is a Singapore restaurant centered on cooking with custom ovens and a brick kiln.

Cracco Café holds a Michelin Plate and consecutive OAD Cheap Eats rankings inside Milan's Galleria Vittorio Emanuele II; a walk-in only address that delivers chef-driven Milanese cooking without the commitment of a full tasting menu. Best for a Tuesday-to-Friday lunch in one of the city's defining architectural spaces.

SanBrite holds a Michelin star and ranks #233 in Opinionated About Dining's Top Restaurants in Europe (2025). Chef Riccardo Gaspari's farm-driven Alpine cooking in a small, quiet room earns its €€€€ price point for food-focused travellers. Book at least 4–6 weeks ahead for peak season; lunch is your best fallback if dinner is full.

Book Sublime Restaurante if you want a chef-led Latin dinner in Guatemala City with credible outside recognition. Chef Sergio Diaz's restaurant is a stronger fit for couples, solo food travelers, small groups planning a serious meal than for anyone seeking a quick, casual stop.

Moor Hall is Mark Birchall's restaurant with rooms in Aughton, Lancashire.

Meta is a restaurant on Mohamed Sultan Road in Singapore.

Alberto Gipponi's progressive tasting menu restaurant in a 19th-century Gussago building holds a Michelin Plate and ranks in OAD's Top 175 restaurants in Europe. At the €€€ price tier, it's the sharpest value entry into serious tasting menu territory in the Brescia province. Book one to two weeks out for weekdays; evening service runs until 10 PM.

Frevo is a restaurant on West Eighth Street in New York City's Greenwich Village.

L'Enclume is a restaurant in Cartmel, Cumbria.

Aska is a restaurant on South Fifth Street in Brooklyn, New York.

Paris Butter in Herne Bay is one of Auckland's most considered tasting menu restaurants, with a La Liste score of 91 points in 2026 and. Chef Zennon Wijlens works with New Zealand produce across a structured, progression-led format. Book it for a special occasion where the kitchen taking control of the meal is an advantage, not a constraint.

Harutaka is a restaurant in Ginza, Tokyo.

Contraste holds a Michelin star and a strong public rating (4.7/5 across 957 reviews) for a reason: the kitchen runs two distinct menus; one classical, one genuinely experimental; in a recently refurbished space with a serious sommelier programme. Book Saturday lunch for a quieter room at the same quality; book dinner when you want the full arc of the experience. Reserve 3–4 weeks out minimum.

alla prima is a restaurant in Seoul's Gangnam district.

Crizia is Palermo Hollywood's Michelin-starred seafood-forward contemporary restaurant, earning its 2025 Star for technically precise cooking built around seasonal Argentine produce. At $$$$ it delivers a strong price-to-quality ratio by international standards. Book well in advance; it is one of Buenos Aires's hardest reservations since the Michelin recognition; and request counter seating for the best chance at a late-availability slot.

Nusara is a restaurant on Maha Rat Road in Bangkok.

Trescha holds a Michelin star (2024 and 2025) and a Latin America's 50 Best listing, making it the clearest case for spending at the $$$$ tier in Buenos Aires. Chef Tomás Treschanski's research-led tasting menu pushes Argentine cooking in a direction you won't find at a parrilla. Book months ahead; this is Near Impossible to secure on short notice.

SingleThread is a restaurant in Healdsburg, California.

8 1/2 Otto e Mezzo Bombana is an Italian restaurant in Shanghai.

A Casa do Porco is a restaurant in central São Paulo.

Villa Crespi is a hotel and restaurant by Antonino Cannavacciuolo on Lake Orta in Piedmont.

Zén is a restaurant on Bukit Pasoh Road in Singapore.

Smyth is John Shields and Karen Urie Shields' restaurant in Chicago's West Loop.

Knystaforsen is a restaurant on Rydöforsvägen in Rydöbruk, Sweden.

Sushi Sanshin is a restaurant in Chuo Ward, Osaka.

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

La Mirande holds a Michelin star (2024, 2025) and an 89-point La Liste ranking, with Chef Florent Pietravalle running a fully plant-based kitchen inside a 14th-century palace next to the Palais des Papes. It is the most credentialed table in Avignon right now and the only top-tier option in the city committed entirely to plant-based fine dining. Book well in advance; this is not a walk-in restaurant.

Vista holds a Michelin star and an OAD European ranking of #180 (2025), serving two tasting menus built exclusively around Algarve fish, seafood, vegetables in a clifftop early-20th-century palace above Praia da Rocha. Dinner only, Tuesday to Saturday, at the €€€€ price point. Book well in advance: this is a hard reservation with limited weekly availability. The right choice for food-focused travellers whose trip centres on the Algarve.

Zilte is chef Viki Geunes' restaurant on the top floor of Antwerp's MAS museum.

Husband-and-wife chefs Xrysw Díaz and Óscar Segundo run this Santa Teresita tasting-menu restaurant with a personal, narrative-driven approach. The multi-course format suits special occasions and unhurried evenings, with easier booking than Guadalajara's highest-demand tables. Best for couples and small groups who want the chefs' full vision without à la carte flexibility.

Ricard Camarena is a restaurant in València whose cooking is grounded in local territory and tradition.

ESqUISSE is a French restaurant in Ginza, Tokyo.

Le Louis XV – Alain Ducasse is a restaurant at Hôtel de Paris Monte-Carlo.

Ranked #85 in the World's 50 Best Restaurants in 2025 and holding a Michelin star, Txispa is one of Europe's most credentialed small restaurants; a single-sitting lunch operation in the Atxondo Valley where chef Tetsuro Maeda applies Japanese technique to a Basque asador framework. Book months ahead; near-impossible to secure at short notice. At €€€€, justified for serious diners who prioritise precision over convenience.

Vila Joya is a restaurant on Estrada da Galé in Albufeira, Algarve.

Arbor is a restaurant on Queen's Road Central in Hong Kong.

Torre del Saracino is a restaurant in Vico Equense, Campania.

Restaurant Pearl Morissette is a destination restaurant in Jordan Station, Ontario.

Søllerød Kro is a restaurant on Søllerødvej in Holte, Denmark.

L'Auberge de Lucinges holds a 2024 Michelin star and runs a monthly-changing single set menu from a village in the Haute-Savoie; but it books like a city destination, not a country auberge. Chef Benjamin Breton's produce-led cooking, with a strong vegetable focus and a natural wine cellar, earns its €€€€ price point. Plan weeks ahead; walk-ins are not a realistic option.

Bozar Restaurant is a restaurant on Rue Baron Horta in central Brussels.

A chef-driven estate dining room in Cowies Hill, Pinetown, The LivingRoom at Summerhill Guest Estate offers a quieter, occasion-focused alternative to Durban's hotel and coastal restaurant circuit. With chef Johannes Richter in the kitchen and an Easy booking rating, it suits a special evening out; but confirm the current format and drinks program before you go.

Born is Zor Tan's contemporary restaurant in Singapore's former Jinrikisha Station.

Mayta is a restaurant on Avenida Mariscal La Mar in Miraflores, Lima.

El Poblet holds two Michelin stars and a top-100 OAD Europe ranking, making it the strongest case for a serious dinner in València. Chef Luis Valls works with Albufera-region produce across several menu formats, including a vegetarian option that now needs no pre-booking. Book six to eight weeks out for weekend dinner; Thursday lunch is your easiest entry point.

ES:SENZ is a restaurant at Das Achental in Grassau, Germany.

Aguají is the Dominican Republic's most credentialed restaurant built around Taíno-Arawak culinary heritage and native island produce, led by Chef Tita, a Forbes-recognised chef and US Congress honouree. Set inside the Ocean Club Luxury Collection Resort with views over Sosúa Bay, it is the right choice for a serious special-occasion dinner on the north coast. Book well ahead through the resort directly.

Blue Hill at Stone Barns is a restaurant at Stone Barns Center in Tarrytown, New York.

Chōwa earned its first Michelin star in 2025 under chef Louis Tam, making it Guangzhou's strongest argument for innovative, chef-driven cooking at the ¥¥¥ price point. Booking is hard and getting harder since the star dropped. Reserve well ahead and treat it as a dinner-format destination in Liwan District.

Molino de Urdániz is a restaurant in Urdániz, Navarra.

Ranked #3 in OAD Casual Europe 2025, Pepe in Grani is worth the trip to Caiazzo; but time your visit around the seasonal menu rotation to get the most from it. The room is more considered than most pizzerias, booking is straightforward, Franco Pepe's dough-focused approach has earned consistent five-digit s. Dinner only, closed Mondays.

A Michelin-starred creative restaurant in Oudenburg ranked #62 on the World's 50 Best in 2025, Willem Hiele is one of Belgium's most credentialed tables right now. The tasting menu is rooted in Flemish coastal produce and changes with the season. Booking is near impossible; plan months ahead. Lunch is the smarter entry point for first-timers at this price tier.

Quince serves contemporary Californian cuisine with Italian influences in San Francisco's Jackson Square.

Restaurant David Toutain is chef David Toutain's restaurant in Paris's seventh arrondissement.

The Yeatman is a restaurant at The Yeatman hotel in Vila Nova de Gaia, Portugal.

Restaurant Tim Raue is an Asian-influenced restaurant near Checkpoint Charlie in Berlin.

Seroja is a restaurant at Duo Galleria in Singapore.

Pujol is a restaurant in Mexico City's Polanco neighborhood.

The Restaurant is a restaurant at The Dolder Grand in Zürich.

Fumée at Shenzhen's Futian delivers Chinese-French fusion under Chef Reina Chen, with a French wine list and formal hotel dining room setting. Easier to book than comparable hotel restaurants in Beijing or Shanghai, it works well for business dinners and occasions where the room needs to carry its weight. Not a delivery or takeout proposition; book a table or look elsewhere.