The Best Chef Two Knives 2025: All 206 Restaurants — Page 2

Koan is a restaurant on Langeliniekaj in Copenhagen.

Aubergine is the restaurant at L'Auberge Carmel in Carmel-by-the-Sea, California.

The Fat Duck is Heston Blumenthal's restaurant in Bray, Berkshire.

La Salita is a restaurant in València led by chef Begoña Rodrigo.

Arnolfo is Gaetano Trovato's restaurant in Colle di Val d'Elsa, Tuscany.

Vespertine is a tasting-menu restaurant on Hayden Avenue in Culver City, California.

Epicure is a restaurant at Le Bristol Paris on Rue du Faubourg Saint-Honoré.

Les Amis serves French haute cuisine at Shaw Centre in Singapore.

Oteque is a restaurant in Botafogo, Rio de Janeiro.

Gion Nishikawa is a restaurant in Kyoto's Higashiyama Ward.

Le Gabriel is a restaurant at La Réserve Paris on Avenue Gabriel.

Kontrast is a restaurant on Maridalsveien in Oslo.

Atrio is a restaurant at Plaza San Mateo in Cáceres, Spain.

Christophe Bacquié's kitchen inside a Luberon stone farmhouse earns a 92-point La Liste 2026 score and Les Grandes Tables du Monde membership; serious credentials in a setting that keeps the formality in check. Booking is rated Easy for this award level. The best-credentialed dining address in Bonnieux for a special occasion or a destination meal in the south of France.

Gdańsk's only Michelin-starred restaurant and its most technically ambitious kitchen, Arco by Paco Pérez delivers Spanish-Mediterranean fine dining from a chef trained at El Bulli and Azurmendi. At €€€€ with a 470-bottle wine list and a hard-to-book table on the 33rd floor of Olivia Star, it rewards committed diners. Book well ahead for special occasions.

Florilège is a restaurant in Azabudai Hills, Tokyo.

Jin Sha is a restaurant at Four Seasons Hotel Hangzhou at West Lake.

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

Alex Dilling at Hotel Café Royal is a restaurant on Regent Street in London.

Ikoyi is a London restaurant building a spice-based cuisine around British micro-seasonality.

Gallery By Chele is Manila's most internationally credentialled modern Filipino restaurant, holding a Michelin star (2026) and ranking #72 on Asia's 50 Best (2025). It's a near-impossible table to get, so book four to six weeks out minimum. For returning guests, the lunch service offers a slightly more accessible window into the same Michelin-starred kitchen.

La Pergola is Heinz Beck's restaurant at Rome Cavalieri in Rome.

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.

Cheval Blanc by Peter Knogl is a restaurant on Blumenrain in Basel.

Hamburg's only three-Michelin-star restaurant, The Table Kevin Fehling is the city's highest-credentialled creative tasting experience; ranked #303 in Europe by OAD in 2025 and scoring 95.5 on La Liste. Book three to six months ahead minimum. Tuesday to Saturday dinner only. If availability is the barrier, Restaurant Haerlin is the most credible two-star alternative in the city.

À Table holds a Michelin Plate for 2025 and; unusually consistent numbers for a €€ modern cuisine address in Paris's 7th arrondissement. Booking is easy and the price point sits well below the city's starred competition, making it one of the more credible value plays for serious cooking in the neighbourhood. Plan at least two visits to get the full picture.

El Papagayo is Córdoba's most architecturally arresting creative dining option: Chef Javier Rodríguez runs a producer-led tasting menu through a 32-metre converted alleyway that is visually unlike any other restaurant in Andalusia. Easier to book than Noor or Choco, with a seasonal menu that shifts meaningfully between autumn and summer. A confident recommendation for first-timers who want creative cooking with a strong sense of place.

Le Cinq is a restaurant at Four Seasons Hotel George V in Paris.

Satoyama Jujo is a rural destination in Minamiuonuma, Niigata, where chef Keiko Kuwakino builds menus around the satoyama agricultural tradition of the Uonuma region. Booking is relatively accessible, but the journey requires planning. Best for travellers who want a meal defined by place and season rather than a city fine-dining format.

Langdon Hall is a country-house hotel and restaurant in Cambridge, Ontario.

Le Coquillage is a restaurant in Saint-Méloir-des-Ondes, Brittany.

Sufret Maryam earns its 2025 Michelin Bib Gourmand by elevating Levantine home cooking with local Gulf ingredients and modern technique, all at $ pricing that undercuts Dubai's polished Middle Eastern dining rooms by 30–40%. Chef Salam Daqqaq's menu is ingredient-first and seasonally driven, served in a warm, conversation-friendly room in Jumeirah. Book here for culinary ambition over nostalgia.

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

Venissa is a restaurant on Fondamenta di Santa Caterina in Mazzorbo.

Sushi Dai is a Pearl Recommended Tokyo counter under chef Yuichi Arai, recognised by Opinionated About Dining three years running (#444 in 2024). Morning-only hours (6 am–2 pm, closed Wed and Sun) mean you build your day around it; but easy booking and a focused omakase format make it one of the more accessible credentialed sushi counters in the city.

Syrco BASÈ runs a nine-course plant-forward tasting menu for just 14 guests in central Ubud, built on Chef Syrco Bakker's sourcing network across Bali. Recognised by We're Smart for its expression of Indonesian flavours, it is the right booking for food-focused travellers who want a serious, supplier-driven experience rather than a broad Indonesian menu. Book well ahead: the small room fills fast.

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

Ræst is Tórshavn's most decorated restaurant; Michelin Plate, La Liste 75pts, Star Wine List #1; and it delivers serious fermentation-driven cooking in a relaxed turf-roofed room on the old town's main street. At €€€, it offers more technical ambition than its casual atmosphere suggests. Open Thursday to Saturday only; book two to three weeks ahead in summer.

Arzak serves Basque cuisine developed by Juan Mari Arzak and Elena Arzak in San Sebastián.

La Table du Castellet is a restaurant in Le Castellet, Provence.

LYST is a restaurant on Havneøen in Vejle, Denmark.

Acqua is Phuket's leading Italian fine-dining address, holding a Michelin Plate (2025), La Liste recognition at 81 points (2026), and a Star Wine List White Star. Chef Alessandro Frau's Sardinian-inflected cooking with premium European imports justifies the ฿฿฿฿ price point for a special occasion. Book 1–2 weeks ahead; peak season (December–February) warrants earlier reservations.

Stucki - Tanja Grandits is a restaurant on Bruderholzallee in Basel.

Providence is a seafood-focused restaurant in Los Angeles.

Evett is a restaurant in Seoul centered on Korean ingredients.

Sud 777 is a restaurant in Mexico City's Jardines del Pedregal neighborhood.

HAJIME is a restaurant in Osaka founded in 2008.

Rumour by Rácz Jenő is Budapest's tightest creative tasting menu format: 21 counter seats, an open kitchen, a La Liste-ranked set menu (76 points, 2026) with a standout Hungarian wine pairing option. Open Tuesday–Saturday until 11 PM, it's one of the few €€€€ addresses in the city that works for a late dinner start.

Ever is Curtis Duffy's two-Michelin-starred modernist tasting menu in Chicago's Fulton Market, earning 96 points from La Liste in 2026 and AAA 5 Diamond recognition in 2025. The service is as considered as the cooking, the room is built for occasions that should feel deliberate. Booking is near impossible; plan several weeks ahead minimum.

L'Effervescence is a restaurant in Nishi-Azabu, Tokyo.

Aquavit is a Scandinavian restaurant in Midtown Manhattan.

FZN by Björn Frantzén is a restaurant at Atlantis The Palm in Dubai.

Grön is a restaurant on Albertinkatu in Helsinki.

Qafiz earns its Michelin star and OAD Europe #425 ranking with a single tasting menu rooted in Calabrian produce, served in a converted 18th-century olive-oil mill deep in the Aspromonte mountains. Booking is hard, the location is genuinely remote, the format is non-negotiable; one menu, all guests together. For food-focused travellers who can commit to the journey, it is one of southern Italy's most distinctive €€€€ experiences.

Co- holds a Black Pearl 1 Diamond (2025) and Michelin Plate (2024) for its multicourse tasting menu blending French technique with Sichuan-Chongqing ingredients; including produce from its own eco-farm. With only five tables, booking 2–3 weeks out is essential. At ¥¥¥¥, it is Chengdu's clearest answer to serious contemporary tasting menu dining.

Story is a restaurant on Tooley Street in Bermondsey, London.

Dalla Gioconda is a restaurant on Via dell'Orizzonte in Gabicce Monte.

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

SAVAGE holds a Michelin star (2024 and 2025) and at Oslo's €€€€ tier; two consecutive years of recognition that make it one of the city's most consistent creative kitchens. Chef Andrea Selvaggini's tasting menu format rewards full commitment. Book four to six weeks out minimum; this is one of Oslo's harder reservations to secure.

Podere Belvedere Tuscany earns a Pearl Recommended rating and a Michelin Plate for Edoardo Tilli's estate-driven Tuscan cooking in a 1700s tower house outside Florence. At €€€, it undercuts most of the competition in its critical tier. Saturday or Sunday lunch, when the olive-grove setting is at its most readable, is the booking to make.

Ekstedt is a restaurant on Humlegårdsgatan in Stockholm.

Marotta is one of southern Italy's most compelling fine-dining cases at the €€€ price tier, ranked #319 in Europe by Opinionated About Dining in 2025. Chef Domenico Marotta runs three tasting menus and a short à la carte from a kitchen-garden-sourced base in the Upper Caserta hills. Booking is easy, the price is below comparable OAD-ranked Italian rooms, the sommelier service is a specific strength.

Doubek holds two consecutive Michelin stars (2024 and 2025) and a La Liste score of 83 points, making it one of Vienna's most credibly recognised creative restaurants. Chef Stefan Doubek's 8th-district room is near impossible to book and priced at €€€€, but the star consistency and White Star wine recognition justify the effort for serious food travellers.

I Tenerumi is a Michelin-starred, plant-based tasting menu restaurant on Isola Vulcano, awarded 88 points on La Liste 2025 and a perfect 5 Radishes from the We're Smart Green Guide. The format is fixed: one surprise progression, kombucha pairing included, wine available. Hard to book, worth planning the ferry around, best experienced at sunset.

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.

MAZ is a restaurant in Tokyo's Kioicho district.

Two Michelin stars and (415 reviews) make L'Auberge de Montmin the strongest case for a special-occasion dinner in the French Alps above Lake Annecy. Chef Florian Favario's creative tasting menu at the Col de la Forclaz justifies the €€€€ price for anyone who wants setting and service to match the cooking. Book months ahead; demand is near-impossible to meet at peak season.

Smoked Room is a restaurant at Hyatt Regency Hesperia Madrid.

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

Milka is a restaurant on Vršiška cesta in Kranjska Gora.

Saint Pierre is a restaurant at One Fullerton in Singapore.

Gaa is a modern Indian restaurant in a traditional Thai house in Bangkok.

Fauna at Bruma Wine Resort runs a daily-changing seasonal menu under chefs David Castro Hussong and Maribel Aldaco Silva; La Liste Top Restaurants 2026 (75pts). It's the strongest case for a destination dinner in Valle de Guadalupe, best suited to food-focused travelers who want depth over predictability. Currently easy to book, but peak harvest season fills fast.

Sushi Sho is a restaurant on East 41st Street in New York City.

Origem is Salvador's most serious tasting-menu address, built around a 15-course progression through Bahia's five biomes by chefs Fabrício Lemos and Lisiane Arouca. The menu rotates with seasonal sourcing, making repeat visits genuinely worthwhile. Book a few weeks out for a focused, quiet evening; this is the clearest answer Salvador has at this level of fine dining.

Glam Restaurant by Enrico Bartolini is a restaurant on Calle Tron in Venice.

Casa Perbellini 12 Apostoli is a restaurant in central Verona.

Alkimia is Jordi Vilà's Catalan restaurant in Barcelona.

Le Grand Restaurant is a restaurant on Rue d'Aguesseau in Paris.

Tohru in der Schreiberei is a restaurant in Munich.

Villa Aida is a two-Michelin-starred Italian restaurant in Wakayama's Iwade, ranked #36 in Japan by Opinionated About Dining (2025). Chef Kanji Kobayashi's seasonal course menu draws on over 300 vegetable varieties grown on-site. At JPY 20,000–49,000 per head for 16 seats, it is a serious special-occasion booking for diners willing to make the trip south of Osaka.

Reale is Niko Romito's restaurant in Castel di Sangro, Italy.

Pipero Roma holds a Michelin star and has climbed to #197 in OAD's Classical in Europe ranking for 2025 under chef Ciro Scamardella, whose Campanian-rooted, seasonal cooking places it at the approachable end of Rome's top creative tier. Warmer in register than Il Pagliaccio and easier to book than most addresses at this price point, it is the right call for food-focused travellers who want technical ambition without maximum formality.

La Chèvre d'Or is a hotel and restaurant in Èze on the French Riviera.

Magdalena is a restaurant on Rickenbachstrasse in Schwyz.

La Colombe ranked 49th on the World's 50 Best Restaurants in 2024 and is one of the hardest tables to secure in South Africa. Chef James Gaag's vegetable-forward tasting menu, served on a wine estate above Constantia Nek with views over the valley and sea, earns the difficulty. Book well ahead and ask about the dedicated vegetable menu.

focus ATELIER is a restaurant at Park Hotel Vitznau on Lake Lucerne.

L'Oustau de Baumanière is chef Glenn Viel's restaurant in Les Baux-de-Provence.

Estimar is Barcelona's strongest argument for product-led seafood at the €€€€ tier; Michelin Plate recognition, an OAD Europe Top 100 ranking, a format built around grilled fish rather than tasting-menu theatre. Counter seating at lunch, Tuesday through Friday, is the optimal booking. Closes Mondays, Sundays, late December through early January.

Madonnina del Pescatore is a restaurant on Lungomare Italia in Marzocca.

Alain Ducasse at The Dorchester is a contemporary French restaurant at The Dorchester in Mayfair, London.

Azabu Kadowaki is a restaurant in Azabujuban, Tokyo.

JAAN by Kirk Westaway is a restaurant at Swissôtel The Stamford in Singapore.

Septime is a restaurant on Rue de Charonne in Paris.

Widder is a restaurant on Widdergasse in Zürich.

A Michelin Plate holder ranked #135 in Europe by OAD, Suculent delivers serious Catalan cooking at a €€ price point in the Raval. Chef Antonio Romero's share-plate menus are grounded in regional tradition with genuine technique. Easy to book and closed weekends; secure the hidden cold-room table for a special occasion.

Restaurant de l'Hôtel de Ville de Crissier is Franck Giovannini's restaurant near Lausanne, Switzerland.