The 50 Best Restaurants 2026: the 51-100 list revealed

Dive into the 51-100 restaurants list, with venues from Bangkok to Berlin.

No.100 Aponiente
El Puerto de Santa María 

Aponiente is one for seafood lovers. Set in a 19th-century former tidal mill in southwestern Spain, the restaurant was founded in 2007. The menu, Miasma, is named for the marshland that surrounds the restaurant and explores the unique flavours that come from such a biodiverse environment. 

No.99 Fauna – RE-ENTRY
Valle de Guadalupe

The thoughtfully defined menu spotlights the flavours of Mexico's Guadalupe Valley. Fauna has evolved a lot since opening in 2017: it is now part of the Bruma winery, featuring a vineyard, a cellar, a bakery, a vegetable and herb garden, a hotel with 15 villas and a B&B with eight rooms.

No.98 Labyrinth
Singapore

Labyrinth chef Han Liguang (also known as LG Han) creates progressive Singaporean cuisine that remains faithful to the country's heritage and flavours. When he began in 2014, his techniques were driven by molecular gastronomy, but today, he focuses on using the best of global produce to create familiar Singaporean flavours. 

No.97 Khufu's – NEW ENTRY
Giza 

Khufu's offers a once-in-a-lifetime experience as the only restaurant with an up-close, uninterrupted view of the only remaining example of one of the Seven Wonders of the Ancient World: Giza's Great Pyramids. The menus, designed by chef Mostafa Seif, complement the remarkable vista, with classic Egyptian dishes at the fore.

No.96 Rosetta
Mexico City

Though she favoured fresh pastas and recipes with Italian influences at the start of her career, chef Elena Reygadas' food has become more Mexico-centric over time as she extensively researched her country's culinary traditions. The restaurant is set within a Beaux Arts mansion in the capital's Roma neighbourhood and, with hand-painted murals and copious greenery, offers welcome respite from the bustle outside.

No.95 Mil
Cusco

Mil – an Andean microcosm of Lima's iconic Central – is located a mighty 3,600 metres above sea level close to the mysterious Moray Incan ruins in the Sacred Valley. But instead of using ingredients from across the nation, here, chef Virgilio Martínez and his team source ingredients strictly from the surrounding ecosystem. (Image: Gustavo Vivanco)

No.94 Neolokal
Istanbul

Taking Mother Earth as inspiration, chef Maksut Aşkar and his young Neolokal kitchen brigade put a glorious spin on Turkish heritage produce in local and global classics. Part of the city's Salt Galata cultural complex, the restaurant also serves jaw-dropping views of the Golden Horn through its floor-to-ceiling windows.

No.93 SingleThread
Healdsburg

Chef Kyle Connaughton shapes his 10-course kaiseki-inspired tasting menu around rare Japanese fruits and vegetables grown by wife – and head farmer – Katina on SingleThread's nearby 24-acre farm. Sustainability is at its core, from agricultural practices and food waste to community engagement, sourcing, and even storytelling.

No.92 Lamdre – NEW ENTRY 
Beijing

In using only plant-based ingredients, the technical presentation of Lamdre's dishes continues to make strides for Chinese cuisine. Owner Zhao Jia and chef Dai Jun sit at the vanguard of a vegetable-centric scene, blending elements of heritage Chinese cooking with contemporary fine-dining touches.

No.91 Den
Tokyo 

Head chef and owner Zaiyu Hasegawa's reinvention of kaiseki – elegant meals comprising many small, artistic dishes using seasonal produce – is designed to amp up the playfulness in Japanese culinary tradition. Dishes include the signature mushroom-stuffed Dentucky Fried Chicken (served in a fast-food takeaway box bearing Hasegawa's face) and the decadent foie gras wafer sandwiches.

No.90 Baan Tepa – NEW ENTRY 
Bangkok

A hybrid space with rich history, consider Baan Tepa a sort of culinary museum, home to an open-kitchen dining room, a chef's table, a small garden and workshop. At the helm is chef Chudaree 'Tam' Debhakam, winner of Asia's Best Female Chef Award 2025.

No.89 Burnt Ends
Singapore
No corners were cut in taking this iconic smokehouse to Asia, where ingredients are cooked in a custom four-tonne, dual cavity oven and four elevation grills that reach more than 925°C (1,700°F). Chef Dave Pynt refers to his time working with Bittor Arguinzoniz at the iconic Asador Etxebarri, as his most formative, believing there is magic that comes from cooking with wood. (Image: Brett Boardman)

No.88 FZN – NEW ENTRY 
Dubai

Located in Atlantis The Royal, FZN by Björn Frantzén is the starriest of the resort's 30 dining options (quite literally – it was awarded three Michelin stars in its first year). Meticulously conceptualised by the Swedish chef and realised by Torsten Vildgaard and his team, each course blends modern European fine dining with Japanese influences. 

No.87 Arca
Tulum

Chef José Luis Hinostroza Buenrostro, from Tijuana in Baja California, reinvents Mexican street food dishes with local ingredients and modern techniques. Expect a heavy hitting line-up of dishes such as fire-roasted bone marrow with serrano salsa, grilled publique sourdough and pasilla chilli glacé and Mexican wagyu tlayudas (grilled flank steak with oxtail carnitas, smoked yuca purée and huitlacoche mole).

No.86 Eliane – NEW ENTRY 
Brussels

Opened in December 2024, Eliane has become one of Brussels' most exciting restaurants. Chef Kobe Desramaults (formerly of In de Wulf and Chambre Séparée), serves a tasting menu that differs day to day, allowing him to make the most of available produce. Made up of approximately 18 courses, the menu spotlights vegetables, fish and seafood, with meat used sparingly.

No.85 Tim Raue
Berlin

Originality, creativity and pitch-perfect presentation are the bedrock of owner Marie-Anne Wild and chef Tim Raue's ahead-of-the-curve cooking. There are three tasting menus available: Kolibri x Berlin, an homage to Berlin; Koi, with distinctively Asian-inspired dishes; and Vegan, available with a German drinks pairing, a premium pairing and a non-alcoholic pairing.

No.84 Le Doyenné
Saint-Vrain

Located in the lovingly restored stables of the Mortemart family home and handed over to Australian chefs Shaun Kelly and James Henry, Le Doyenné is a restaurant and guesthouse plating up straight-from-the-estate produce. The menu follows the seasons, but previous dishes have included line-caught John Dory with green beans and tomatoes and grilled Prieuré Roch guinea fowl.

No.83 The Ledbury – RE-ENTRY 
London

Chef-patron Brett Graham reimagines prime British produce – alongside carefully selected Japanese ingredients – through the lens of classic French techniques. The meticulous kitchen brings precision, harmony and creativity to every plate for just 45 guests in the elegant dining room.

No.82 Coda
Berlin

Coda describes itself as non-conformist cuisine inspired by dessert and patisserie: a unique concept that has seen René Frank – winner of The World's Best Pastry Chef 2022 – apply dessert techniques to mostly savoury ingredients. The result is a 15-course tasting menu that avoids refined sugar and processing, instead using ingredients with natural sweetness such as beetroot and carrots, balancing them with umami, salty, sour and bitter notes. (Image: Claudia Goedke)

No.81 Septime
Paris

Chef Bertrand Grébaut, who passed away in July 2026, opened Septime in 2011. To this day, the cultish bistro sets the standard for modern food in the French capital. Septime's menu is plant-forward and focused on micro-seasonality, and subtly builds in Asian influences that set it apart from your typical French bistro. (Image: Maurine Toussaint)

No.80 Txispa
Atxondo

Txispa combines the delicate techniques of Japanese cuisine with the robust flavours of a Basque grill (asador). Located in a 400-year-old farmhouse, the dining room is stylish and minimal: think exposed stone walls, timber-clad ceilings and polished concrete furnished with modern tables and chairs topped with contemporary glassware and crockery. 

No.79 Huniik
Mérida

With a name that translates to 'unique spirit' in Mayan, Huniik is one of the most evocative gastronomic experiences Mérida has to offer. At the kitchen's helm is chef Roberto Solís, who sharpened his skills at restaurants including Per Se in New York and The Fat Duck in Bray. This is Solís' second restaurant, where he offers a unique take on modern Yucatecan cuisine. 

No.78 Mosu – RE-ENTRY
Seoul

This restaurant's name is derived from the Korean word for the cosmos flower, a prominent feature of chef Sung Anh's childhood garden. The nostalgic theme continues intohis dishes: think classic Korean flavours elevated with modern global techniques and stylish plating.

No.77 Caprice – RE-ENTRY
Hong Kong 

With its glass-floored catwalk, dazzling crystal chandeliers, panoramic Victoria Harbour views and smooth service, Caprice oozes opulence. The dishes – such as wagyu and oyster tartare with Kristal caviar – add global flourishes to French classics and are as luxurious as the interiors.

No.76 Nobelhart & Schmutzig
Berlin

If it doesn't come from Berlin or the surrounding region, you won't find it on chef Micha Schäfer's six or eight-course menus, which focus on vegetables and dairy in recipes that use no more than three or four ingredients. Expect inspired dishes such as suckling pig with plum and chilli; potato, braised cucumber and dill; or blueberries and juniper, with Nordic methods of preservation bolstering dishes out of season. (Image: Marko Seifert)

No.75 Belcanto
Lisbon

Chef José Avillez describes himself as 'nonconformist by nature', but the Belcanto experience is emphatically refined. Set in Lisbon's historic centre, the wood-panelled dining room, which lies under vaulted ceilings and minimalist chandeliers, can seat 45 guests. Classics like suckling pig and Portuguese pot-au-feu are given the Avillez treatment alongside experimental dishes that have made his name, such as the fairy-tale 'The garden of the goose that laid the golden eggs'.

No.74 Le Du
Bangkok

Founder chef Thitid 'Ton' Tassanakajohn is the young prodigy at the heart of Le Du: Culinary Institute of America graduate, Eleven Madison Park and Jean-Georges alum and a Top Chef Thailand judge. Choose between a four or six-course tasting menu, and keep your eyes peeled for the signature khao chae, a Thai summer staple reimagined with shrimp and pork pâté, pickled radish and jasmine ice cream.

No.73 Chef Tam's Seasons
Macau

With celebrity chef Tam Kwok Fung at the helm, this opulent restaurant within Wynn Palace serves traditional Cantonese classics that taste as good as they look. Seasonal dishes take into account not only the produce available, but also diners' desires: come lychee season, a chilled course of red flower crab pairs the delicate white meat with fruit jelly for a refreshing, clean pairing.

No.72 Eatanic Garden – NEW ENTRY 
Seoul

With a bird's-eye view of Seoul, Eatanic Garden places diners on an urban terrace framed by thoughtfully curated greenery, creating a space that feels inviting, not detached. Korean staples, such as its hanwoo beef three-ways, served with fermented cauliflower and white winter vegetables shaped into pristine snowflakes, further enforce the idea of nature and its many wonders.

No.71 Salsify at the Roundhouse
Cape Town

As far as settings go, it's hard to beat this Camps Bay spot. The astonishing views from the dining room may initially grab guests' attention, but once the dishes arrive – think line fish, prenia (a coastal succulent) and confit leek; and ox tongue and cheek, African pepper –, all eyes will be on the food. (Image: Jan Ras)

No.70 Kol
London

Oozing Mexican spirit but always using British seasonal produce, Kol's dishes are authentic and inventive, including the likes of langoustine tacos, trout tamales with salsa macha and candied beetroot and raspberry vinegar sope (a fried masa base with toppings). At the end of a meal, guests move downstairs to enjoy desserts, petit fours and a sip or two of perfectly matched mezcal. (Image: Anton Rodriguez)

No.69 Cocina Hermanos Torres
Barcelona

An industrial-sized open kitchen is the centrepiece for the expansive dining room at Cocina Hermanos Torres, the restaurant run by brothers Sergio and Javier Torres. Dishes on the Menú Revolución may include cured squid, poultry consommé and caviar – a fun take on surf and turf. (Image: Jordi Play)

No.68 Evvai
São Paulo

Luiz Filipe Souza opened Evvai in São Paulo's upmarket Jardins neighbourhood in 2017, after training in Italian restaurants including Reale in Castel di Sangro, Italy. The 13-course Oriundi (a phrase coined by Souza which refers to global descendants of Italy and translates in the kitchen to immigrant-inspired cooking) tasting menu dishes up Brazilian and Italian fusion.

No.67 Arpège
Paris

You'll find Alain Passard in the kitchen at Arpège most days – the restaurant he opened in 1986 after buying it from his mentor, Alain Senderens. In July 2025, the chef announced Arpège would eliminate all animal products, except for honey. With this new approach, expect dishes like tomatoes with orange blossom and fig leaf fragrance; and aubergine with melon and lemongrass.

No.66 Willem Hiele
Oudenburg

Willem Hiele's eponymous Koksijde restaurant has grown since the passionate chef first began serving evening meals in the former fisherman's cottage owned by his parents. Now set within a striking home in the Belgian countryside, the restaurant's seafood-driven cuisine continues to take centre stage, using produce taken from the surrounding fields. (Image: Pieter D'Hoop)

No.65 Fyn
Cape Town

Chef Peter Tempelhoff's mission is to interpret South African cuisine through techniques largely rooted in Japan. Canapés served in petite bento boxes have included prawn crudo with dashi mayo and grilled shishito peppers, while the rest of the kaiseki-style tasting menus are packed with familiar Japanese ingredients such as candied ginger, crispy tempura nori and salted plum.

No.64 Seroja – NEW ENTRY 
Singapore

Opened in Fraser Street's Duo Galleria in 2022, the 24-seater Seroja (meaning 'lotus flower') is Port Klang-born chef Kevin Wong's tribute to the cuisine of the Malay Archipelago. Both the elaborate lunch and dinner menus elevate Malay classics like lamb percik (grilled meat coated in a spiced coconut milk and tamarind sauce) and roti paung (a sweet bun) with Johorean milk butter. 

No.63 The Jane – RE-ENTRY
Antwerp

Long known as one of Antwerp's most in-demand tables, its closure and subsequent reopening following a change in location heralds a new era for The Jane. Like the space's minimalist architecture, the menu is restrained, bringing out original flavours through fermentation, Japanese influences and pristine produce.

No.62 Fu He Hui
Shanghai

Situated among the plane tree-lined streets of Shanghai's Former French Concession, the restaurant extends over three floors of earth tone-hued private dining rooms. Chef and founder Tony Lu celebrates the plant kingdom through a meticulously conceived tasting menu, using time-honoured methods dating back to the Ming and Qing dynasties.

No.61 Florilège
Tokyo

The dish names at Florilège give very little away – for example, Striped Shrimp, Pumpkin and the enigmatic To Balance –, but guests can expect plant-forward cooking that draws from chef Hiroyasu Kawate's experiences across France and Japan. Located in the trendy Shibuya district of Tokyo since 2015, the restaurant has an open kitchen with a plating station that doubles as a display for lavish Japanese Ikebana floral art.

No.60 Hiša Franko
Kobarid

Crowned The World's Best Female Chef in 2017, Ana Roš has made Hiša Franko an icon within Slovenia'sjaw-dropping Soča Valley. Roš' dishes are true to their terroir, but they're also visual marvels. Her classics – the corn beignet with fermented cottage cheese; and potato baked in a sun-dried hay crust – are as remarkable as the day they first appeared on the menu.

No.59 Narisawa
Tokyo

Chef and founder Yoshihiro Narisawa's cooking taps into Japan's extensive foraging and farming communities, with the menu changing daily, in true omakase style. Signature dishes include Bread of the Forest, a ball of unbaked dough which rises at the table by candlelight as guests dine, served with moss butter.

No.58 Frantzén
Stockholm

The concept at Frantzén is unusual: each sitting sees 23 guests move between rooms and floors as they traverse his experiential 10-or so course menu – a journey replicated at sister restaurant Zén in Singapore. Expect a procession of Nordic-meets-Asian food, uplifted by vinegars and fermentation.

No. 57 Koan
Copenhagen

Chef Kristian Baumann undertook extensive travels to immerse himself in Korean cuisine, from street food to temples, barbecue culture to royal court cuisine and fine dining, before applying what he learned to his time in some of Scandinavia's best kitchens. The 17-course tasting menu (or vegetarian option) combines Korean flavours and Nordic ingredients, to spectacular effect.

No.56 Sazenka
Tokyo

The brainchild of Tomoya Kawada, dishes at Sazenka rotate in line with Japan's micro-seasons, with the exception of one greatest hit: Yun Bai Rou Pian – a fanned-out spiral of exceptionally thin pork and aubergine layers, topped with chilli oil, seasoned soy sauce and ichimi togarashi (a seasoning made with ground red chillies). Delicate hand-painted porcelain and woven steamer baskets further refine the experience, underscoring Sazenka's meticulous attention to detail.

No.55 Alcalde
Guadalajara

At this Vallarta Norte restaurant, chef Francisco 'Paco' Ruano has rendered a menu inspired by his home state of Jalisco. The upper-level dining room's white-washed brick walls are enlivened by colourful, hanging orbs, all centred around an open kitchen. Ruano's Mexican cooking carries a distinctive European influence, a result of his time spent working at El Celler de Can Roca, Mugaritz and Noma. (Image: María Laura Castro M)

No.54 Nelita – NEW ENTRY
São Paulo 

Chef Tássia Magalhães' menus are elevated, but the atmosphere she creates alongside her women-led team is warm and unfussy. Ask for a spot at the marble counter to watch the team at work in the open kitchen while you choose between the a la carte and a five or 11-course tasting menu with intriguing combinations like trout, carrots and puff pastry, or quail, chocolate and onion.

No.53 Ling Long – NEW ENTRY 
Shanghai

Set at the heart of the Bund waterfront within the Shanghai Waldorf Astoria (formerly the Shanghai Club, which served foreign elites in the 1920s and 30s), Ling Long espouses regional Chinese cuisine with a touch of playfulness. The menu explores Chinese flavours through three guiding ideas – xian (umami), regional heritage and tradition – reinterpreted through the lens of contemporary fine dining.

No.52 La Cime
Osaka

The ancient Japanese concept of keikoshoukon – thinking about the past to help guide the present – is the inspiration behind chef Yusuke Takada's restaurant. Here, Takada blends quintessentially Japanese produce with classical French technique across 13 courses, moving between seasonal bites, such as the tempura crab dusted with madeira vine powder to the Boudin Dog, a boudon noir made from dough and edible bamboo charcoal.

No.51 Uliassi
Senigallia

Once a modest shack on the coastal Spiaggia di Velluto, Uliassi is, today, one of Italy's best-regarded seafood restaurants while still retaining its family-run warmth. Chef Mauro Uliassi's menu is rooted in the interplay between smell, memory and taste: for example, his smoked pasta with clams was born from a memory of walking past pop-up seafood grills on Rimini's beaches.

The list of The 50 Best Restaurants 2026 will be revealed on 4 November from Lima, Peru. Discover the restaurants featured on 2025's ranking before the latest edition is unveiled.