Ahead of the announcement of The World’s 50 Best Restaurants 2025 in Turin on Thursday 19 June, here are the restaurants ranked from 51st to 100th this year.
Spread across 25 destinations and 37 cities, the extended list of The World’s 50 Best Restaurants 2025, sponsored by S.Pellegrino & Acqua Panna, features some of the most esteemed dining spots in the world. With exciting new entries from places including Atxondo, Fürstenau, Macau, Queenstown, São Paulo, San Francisco and Tulum, prepare your palate to feast on the 51-100 list 2025.
No.100 Neolokal
Istanbul
@neolokal
With chef Maksut Aşkar at the helm, Neolokal spins Turkish heritage produce into original global and local dishes. 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 – be sure to make time for a rooftop cocktail. Neolokal’s supplies come from a sustainable farm in nearby Gümüşdere, and believing his research should be open source, Aşkar also gives away his recipes online.
No.99 Amisfield Restaurant – NEW ENTRY
Queenstown
@amisfieldrestaurant
The stunning rustic stone and wood building that is Amisfield Restaurant is found on a 200-acre winery just half-an-hour’s-drive from Queenstown in New Zealand. With wild views over Lake Hayes and a backdrop of snow-capped mountains, this really is the full rural experience. But the food is anything but rustic. Homegrown hero Vaughan Mabee has been at the restaurant since 2012, cooking fresh, locally sourced and often hunted ingredients that are expertly paired with the estate's exceptional wines.
No.98 César – NEW ENTRY
New York
@cesar.newyork
Opened in 2024 by chef César Ramirez, this sleek and minimalist spot in Manhattan has been making waves in a relatively short time. Born in Mexico and raised in Chicago, Ramirez moved to New York in 1998 and worked with David Bouley at Danube and Bouley, and at Chef’s Table at Brooklyn Fare. César offers a 13-course tasting menu with emphasis on seafood – featuring Chef’s iconic uni toast – blending Japanese precision with French technique and global flavours.
No.97 Labyrinth
Singapore
@restaurantlabyrinth
Labyrinth takes inspiration from many Singaporean classic dishes but turns them into modernised and elegant versions of themselves. Chef LG Han’s food is constantly evolving, and every meal here feels different, yet the core of his ideas stem from dishes you’ll find on Singapore’s streets. The set menu has multiple small, fun bites, all of which are constantly being updated, but may include char kway teow or Hainanese chicken rice donabe.
No.96 Atelier Crenn – RE-ENTRY
San Francisco
@atelier.crenn
Perched on a steep hillside in Cow Hollow, San Francisco, Atelier Crenn is a serene escape from the city. Complementing the calm interior and cosy dining room is Dominique Crenn’s elegant cuisine, inspired by her childhood and her artist father. Based on the concept of Poetic Culinaria, Crenn’s tasting menu takes diners through a poetic sequence of stunning dishes, with superb wine pairings and seamless service by charming general manager Maxime Larquier and iconic desserts from pastry chef Juan Contreras.
No.95 Evvai – RE-ENTRY
São Paulo
@evvai_sp
Luiz Filipe Souza opened Evvai in São Paulo’s upmarket Jardins neighbourhood in 2017, after training in Italian restaurants including Fasano and Piselli in São Paulo and Reale in Castel di Sangro, Italy. In 2018, he represented Brazil in the Bocuse D’Or competition, reaching the finals in Lyon. Souza coined the phrase ‘Oriundi cuisine’ at Evvai, which refers to descendants of Italy all over the world and is translated in the kitchen into immigrant-inspired dishes.
No.94 Meet the Bund – NEW ENTRY
Shanghai
@meetthebund_sh
In both venue aesthetic and menu design, Meet the Bund’s concept homes in on the idea of upholding tradition while striving for innovation. This translates to a modern interpretation of customary Fujian – one of China’s eight ancient culinary traditions – elements, be it anything from signature plates rooted in archetypal regional dishes to brick-red decor representing the indigenous Minnan houses of southern Fujian, juxtaposed against a sprawling view across Shanghai’s iconic skyline.
No.93 Burnt Ends
Singapore
@burntends.sg
Chef Dave Pynt remains at the helm but works closely with executive chef Patrick Leano to ensure that new dishes appear on the menu with the distinctive Burnt Ends DNA. Nearly every dish, including the classics and the must-try daily specials, is kissed by the flame, whether directly from the grill or from an oven pit with burning logs. With Chef Leano’s Filipino heritage, you’ll see some Asian sauces and flavours make their way onto the menu.
No.92 Al Gatto Verde – NEW ENTRY
Modena
@algattoverdecasamarialuigia
Al Gatto Verde is in the grounds of Massimo Bottura and Lara Gilmore’s Casa Maria Luigia in Modena and led by Canadian chef Jessica Rosval. Chef Rosval joined Osteria Francescana in 2013, before becoming chef de cuisine at Casa Maria Luigia. The menu is centred around wood-fired cooking and seasonal ingredients – there isn’t much that hasn’t been touched by a flame. Green by name and nature, the restaurant prioritises sustainability, sourcing from its own gardens and local initiatives.
No.91 Koan – NEW ENTRY
Copenhagen
@koancph
‘Koan’ is a word taken from Zen Buddhism – its meaning is a riddle-like question that helps to create an open mind, and has become the philosophy behind the restaurant, led by chef-patron Kristian Baumann. Delicate and complex dishes showcase Baumann’s two worlds: his Danish upbringing and career, and Korean technique and rich culinary heritage. The warm and welcoming interiors, beautiful hand-selected Korean tableware and carefully choreographed service combine with the menu and drinks pairings for a memorable dining experience.
No.90 Le Bernardin
New York
@lebernardinny
Established in Paris nearly 50 years ago by brother and sister Gilbert and Maguy Le Coze, Le Bernardin expanded to New York in 1986. Decorated chef Eric Ripert has run the kitchen for more than 20 years. Le Bernardin offers several menu options: a classic four-course menu; a popular vegetarian tasting menu, and a chef’s menu, featuring classics and Ripert’s own favourites. Dishes across the menus marry French and global influences, especially from Asia.
No.89 Huniik – NEW ENTRY
Mérida
@huniikmid
Huniik is the flagship of Mérida-born chef Roberto Solis, who is the founder and driving force behind nueva cocina Yucateca (new Yucatecan cuisine) – a movement that seeks to represent and develop the region’s food and gastronomy by blending locality, tradition and culinary innovation. Solis previously worked across the world in restaurants including Per Se in New York and Narisawa in Tokyo. Huniik offers a 12-course tasting menu from the open kitchen marrying punchy Mexican flavours with contemporary presentations.
No.88 Salsify at the Roundhouse – NEW ENTRY
Cape Town
@salsify_at_the_roundhouse
As far as settings go, you’d have to go some to top this Camps Bay spot. Tickled by the Atlantic and with Lion’s Head for its backdrop, you’ll find this cosy, contemporary restaurant within an old 1700s guardhouse – now one of Cape Town’s finest dining destinations. A romantic setting with retro edge, it plays host to an exemplary six to 10-course menu devised by chefs Ryan Cole and Nina du Toit, driven by a mantra of simplicity and local and foraged produce from land and sea.
No.87 Mugaritz
San Sebastián
@mugaritz
Andoni Luis Aduriz has been pushing the envelope on fine dining for more than 25 years at Mugaritz, with those experiences getting more experimental and more provocative. He presents a thrilling – at times dark, always unexpected – culinary universe. The conventional gastronomy rules are cast aside to make way for boundaryless eating. Mugaritz closes every year between January and April for a creative sabbatical when Aduriz’s R&D team and collaborators get to work on the coming seasons’ menus.
No.86 The Clove Club
London
@thecloveclub
The Clove Club’s interpretation of ‘modern British’ is refreshing and full of surprises, with produce from across the UK reinvented in creations that showcase natural flavours and playfully mingle with tradition. The seasonal tasting menu features modern, elegant cooking rooted in technique but stripped back to the essential elements, with nods to chef-patron Isaac McHale’s own culinary memories. Set within the historic Shoreditch Town Hall, the blue-tiled dining room has a relaxed east London vibe with an open kitchen and meticulous service.
No.85 Txispa – NEW ENTRY
Atxondo
@txispa_restaurant
Txispa combines the delicate techniques of Japanese cuisine with the robust flavours of a Basque grill (asador) to create a sublime – and surprise – tasting menu served up in the rustic and minimalist dining room of a converted 400-year-old farmhouse. Think exposed stone walls, timber-clad ceilings and polished concrete furnished with modern tables and chairs, contemporary glassware and crockery. As there are only six tables, you’ll need to book well in advance and be punctual, as chef Tetsuro Maeda starts on time.
No.84 Aponiente
El Puerto de Santa María
@aponiente_angel_leon
Sustainable seafood is at the heart of Aponiente. In tasting menus from fisherman-chef Ángel León of up to 15 courses, the restaurant serves world-class dishes championing overlooked produce from the ocean, with a commitment to sustainable fishing practices, marshland stewardship and water conservation. Seafood even features in the desserts, with moreish sweet creations such as a seaweed tarte tatin of kombu, seaweed caramel and gelato.
No.83 A Casa do Porco
São Paulo
@acasadoporcobar
Meaning ‘The House of the Pig’ in Portuguese, A Casa do Porco is named for its focus on pork in all its forms, with a tasting menu and a la carte that uses every part of the pig. In recent years, it has adapted to changing dietary requirements, introducing a vegetarian menu that tastes as good as the original. The kitchen – headed up by Jefferson Rueda – produces everything in-house: pasta, bread, sauces, desserts and even sausages.
No.82 Fyn
Cape Town
@fynrestaurantcpt
Pronounced ‘fayn’, Fyn tells African stories with a Japanese accent on the fifth floor of a 19th-century silk factory in Cape Town. Using fish, poultry and meat from the best local suppliers, chefs Ashley Moss and Peter Tempelhoff serve a tasting menu with dishes such as the signature hazelnut-crusted springbok with salt-baked celeriac, black figs and mountain sage. General manager Jennifer Hugé runs the dining room, underneath which the team also oversees a casual ramen bar called Ramenhead.
No.81 Oteque
Rio de Janeiro
@oteque_rj
Located in Botafogo, one of the trendiest neighbourhoods in Rio de Janeiro, Oteque offers modern Brazilian cuisine where the ingredients are the star of the show. The restaurant is the brainchild of chef Alberto Landgraf, whose roots are Japanese and German. He combines cooking techniques learned in Japan and London with Tom Aikens and Gordon Ramsey with high-quality produce, to create a minimalist menu where simplicity and sophistication meet, focusing on texture, acidity and temperature.
No.80 SingleThread
Healdsburg
@singlethreadfarms
Led by Kyle and Katina Connaughton, SingleThread is a destination restaurant and boutique hotel in the quaint Californian town of Healdsburg in the wine-famous Sonoma Valley. Chef Kyle oversees the kitchen, presenting an exquisite tasting menu with a strong Japanese influence. Katina runs the couple’s nearby 24-acre farm, from which most of the restaurant’s produce is sourced. SingleThread works according to the Japanese concept of omotenashi, namely going above and beyond to anticipate a guest’s needs.
No.79 Coda
Berlin
@codaberlin
In true Berlin style, this dark-hued destination dining spot marches to the beat of its own drum. It calls itself a ‘dessert dining experience’: a unique 15-course concept that sees pastry chef René Frank apply dessert techniques to mostly savoury ingredients. Frank avoids refined sugar and dairy, instead focusing on foods with natural sweetness like corn, beetroot and carrots, balancing them expertly with umami, salty, sour and bitter notes. The resulting dishes are both beautiful and unusual.
No.78 Cocina Hermanos Torres – NEW ENTRY
Barcelona
@hermanostorres
An industrial-sized open kitchen with three cooking stations is the centrepiece for the expansive and dramatic dining room at Cocina Hermanos Torres, where guests – positioned on warmly lit tables with a front-row view of the action – sit back and enjoy the spectacle unfolding around them. The restaurant run by twin brothers Sergio and Javier Torres hyper-focuses on using the best seasonal and local ingredients, with innovative and fun plays on traditional Spanish dishes, plated in stunning and surprising ways.
No.77 Le Doyenné
Saint-Vrain
@le_doyennerestaurant_
A guesthouse eatery? A farm-to-table restaurant? There’s no easy way to sum up this Saint-Vrain establishment set in the historic grounds of a beautiful château 40km outside Paris. Located in the lovingly restored stables of the Mortemart family home and handed over to two Australian chefs, Shaun Kelly and James Henry, Le Doyenné is a restaurant and guesthouse plating straight-from-the-estate produce grown using regenerative agricultural practices. Dine beneath soaring wooden eaves with views of the cottage garden.
No.76 Leo
Bogotá
@leorestaurantcol
An economist and artist by training, celebrity chef Leonor Espinosa’s love of anthropology, contemporary art and culture is evident in both her cooking and the restaurant: a bold, modern room adorned with striking pieces. Leo features two dining rooms under one roof: one led by the creativity of Chef Espinosa where guests can enjoy an eight or 12-course tasting menu; the other featuring a bar and more informal eatery run by Leo’s daughter, sommelier Laura Hernández Espinosa.
No.75 Mil
Cusco
@milcentro
Located 3,600 metres above sea level, close to the Incan ruins at Moray in the Sacred Valley, it takes a little effort to visit the second Peruvian restaurant of Virgilio Martínez. Mil is an Andean microcosm of Lima’s iconic Central, strictly sourcing from the ecosystem surrounding the restaurant. Anthropologists on the team foster relations with tight-knit Indigenous communities and together they plant, nurture and harvest sustainable produce. It all comes together in head chef Luis Valderrama’s innovative eight-course tasting menu.
No.74 Mountain
London
@mountain.restaurant
Welsh chef Tomos Parry opened Mountain in Soho in 2023, which was arguably the most-hyped London restaurant opening of the year. Set across two airy and spacious floors with an industrial-rustic vibe and an open kitchen, Parry brings Basque-inspired open-flame cooking with hard-to-source ingredients to adoring guests. The menu features a mix of experimental dishes and uncomplicated plates that let the ingredients shine, with spider crab omelette and beef sweetbreads sitting alongside mutton chops and the signature smoked potatoes.
No.73 Tantris
Munich
@tantris_maison_culinaire
Open since 1971, Tantris has long been a go-to gastronomic pilgrimage, as much for its food as for its iconic red-and-black-themed dining room. Under chef Benjamin Chmura, the culinary institution serves a series of seasonal, prix-fixe menus between four and eight courses focused on the highest quality products made with classic European technique. A meal here may include a galette with crab, citrus and sorrel, and john dory, mussels and vadouvan (French curry).
No.72 Chef Tam's Seasons – NEW ENTRY
Macau
@cheftamsseasons
Inside the extravagant Wynn Palace complex, you’ll find Chef Tam’s Seasons (previously named Wing Lei Palace): the restaurant of the celebrated chef Tam Kwok Fung. The newly re-monikered restaurant showcases refined Cantonese cuisine, featuring the finest seasonal produce in the most opulent surroundings. The interior of the restaurant leans into the name and splendour of its host hotel. Gold, jewels and emerald jade line every surface, with a lush floral garden in the entrance.
No.71 Sazenka
Tokyo
@sazenka
Chef Tomoya Kawada cooks Chinese cuisine infused with a Japanese sensibility, rooted in the two countries’ shared history and adoration of tea drinking. His elegant restaurant, located inside a former diplomat’s residence in Tokyo’s upmarket Minami-Azabu district, has just 12 seats, plus two private rooms. The seasonal tasting menu is paired with an eclectic selection of drinks, either alcoholic, or the wide selection of the finest Chinese, Taiwanese and Japanese teas.
No.70 Tuju – NEW ENTRY
São Paulo
@tuju_sp
Housed in a strikingly imposing three-storey building in the bustling heart of São Paulo in the upscale Jardim Paulistano neighbourhood, Tuju stands out with its seamless blend of inventive cuisine and exceptional service. The imposing, airy, and modern space – with decor blending natural materials and lush gardens – enhances the service, elevating hospitality across three distinct areas. Led by chef Ivan Ralston, the restaurant’s 10-course menu pays homage to Brazil’s distinct seasons, showcasing locally sourced ingredients through creative techniques.
No.69 Hiša Franko
Kobarid
@hisafranko
Pronounced Hi-sha Franko, chef Ana Roš’ restaurant is in the stunning surroundings of the Soča Valley and has drawn visitors to Slovenia from all over the world. In a big house in the countryside, visitors can enjoy aperitivo on a meadow overlooking snowy peaks as well as the hyper-seasonal tasting menu. Roš not only runs the restaurant, but also ages local Tolminc cheese, has an impressive cellar filled with biodynamic wines, and there’s even a mixology lab.
No.68 Masque
Mumbai
@masquerestaurant
Arguably India’s most forward-thinking restaurant, Masque’s raison d’être is to show off the wealth of the country’s produce, extracting maximum flavour from local ingredients in a 10-course tasting menu served in a stylish former Mumbai textile mill. With self-taught cook and entrepreneur Aditi Dugar at the helm, Masque has won a string of accolades since opening in 2016. After the departure of founding chef Prateek Sadhu in 2022, the culinary reins are in the skilled hands of Varun Totlani.
No.67 Arca – NEW ENTRY
Tulum
@arcatulum
Arca elevates the culinary experience typically found in touristic beaches all over Mexico by bringing sophistication to popular dishes and creating a sustainable spot where nature rules. Chef Jose Luis Hinostroza, hailing from Tijuana in Baja California, reinvents Mexican street food dishes with local ingredients and modern techniques. He brings the explosion of flavours to the Caribbean jungle, creating unique recipes with sophisticated taste. Alongside the nostalgia and inventiveness, fire is an important element in the kitchen.
No.66 Saint Peter
Sydney
@saintpeterpaddo
Not every restaurant can legitimately claim to be spearheading a movement. Yet this uber-cool concept from Josh Niland takes the great Australian seafood tradition to previously unexplored heights. Known as ‘the fish butcher’, Niland favours techniques typically associated with meat. With a gill-to-fin approach, he utilises as much of the fish as possible, from eyes to organs, bones to scales – and everything in between. The innovative menu changes daily to reflect that morning’s catch.
No.65 Quique Dacosta
Dénia
@quiqedacosta
The man behind the eponymous restaurant is the ever-dapper Quique Dacosta, a chef with more than 30 years’ experience leading the charge of Valencia’s increasingly dazzling culinary scene. He became obsessed with French cookbooks as a teenager and set about educating himself in the culinary arts. Today, his cooking pays homage to the fish, seafood and rice dishes of the Levant to create tasting menus that artfully combine the traditional with the modern.
No.64 Fu He Hui
Shanghai
@fuhehui
Part of executive chef Tony Lu’s celebrated Fu Group, Fu He Hui (meaning ‘fortune and intelligence’) offers an education in China’s diverse plant kingdom served in a zen-like space. Alongside sophisticated Chinese tea pairings, the tasting menu includes intricate, artful dishes and pays tribute to quality seasonal ingredients from across the country. Chef Lu works with regional farming communities to source produce, presenting each course with time-honoured preparation methods dating back to the Ming and Qing dynasties.
No.63 Bozar
Brussels
@bozarbrussels
Bozar is the culinary jewel in the crown of Brussels’ Art Deco Centre for Fine Arts – the last building ever to have been designed by architectural luminary Victor Horta. In 2018, Armenian-born chef Karen Torosyan fulfilled a long-held ambition by buying out the venue he had helped establish. While the descriptor has changed from ‘Brasserie’ to ‘Restaurant’, the menus still feature the same sort of artisan-led, New Belgian fare with which Torosyan made his name.
No.62 Willem Hiele
Oudenburg
@restaurantwillemhiele
Chef Willem Hiele moved from his Flanders fishing hut to quite different surroundings: an impressive architectural building which used to be a residential house in the historic polders of The Keignaert nature reserve. Although well hidden, up close the brutalist building is imposing. Step inside to experience Hiele’s stellar seafood-led cooking, which moves to the rhythm of the seasons and the ocean, with dishes often touched by fire, a light playfulness and accompanied by intense, powerful sauces.
No.61 Nuema
Quito
@nuema_restaurante
At Nuema, Ecuador’s biodiversity is reviewed daily by chefs Alejandro Chamorro and Pía Salazar. Each dish is a stunning example of avant-garde gastronomy: angular and unusual shapes, bright colours and profound flavours. Endemic ingredients take centre stage, such as nepia (a fermented paste of cassava and chilli), mashua (a tuber native to the Andes) and river shrimp from Manabí. Named The World’s Best Pastry Chef 2023, Salazar serves up a storm of unmissable desserts.
No.60 Pujol
Mexico City
@pujolrestaurant
Founded by chef Enrique Olvera in 2000, Pujol has always offered an innovative proposal rooted in high-quality indigenous ingredients and diverse techniques, adding a modern twist to traditional Mexican recipes and serving them in the most elegant way. Prioritising sustainability, Pujol supports small farms, taking care of the soil and using resources efficiently. Its commitment is evident in its sourcing: the team builds the whole menu based on available produce from the 15 farmers it works with.
No.59 Nobelhart & Schmutzig
Berlin
@nobelhartundschmutzig
Describing itself as ‘vocally local’ and ‘Germany’s most political restaurant’, Nobelhart & Schmutzig has been committed to serving only ingredients from the greater Berlin region since it opened in 2015. Owner-sommelier Billy Wagner and chef Micha Schäfer present a six-course dinner with a side order of fun. With a passion for championing the people behind the food, the restaurant lists the name of the producer against each menu item, turning the focus from chef to farmer.
No.58 Restaurant Tim Raue
Berlin
@restauranttimraue
In a two-storey building in an unfashionable district of the German capital, close to the neighbourhood where Tim Raue grew up, the chef serves up a fusion of flavours inspired by Japan, Thailand and China. Raue fell in love with elements of Asian cuisine when travelling and brought them back to Berlin, where his eponymous restaurant opened in 2010. The restaurant is managed by Raue's business partner, Marie-Anne Wild, who specialises in a relaxed but high-level brand of hospitality.
No.57 Onjium
Seoul
@onjium_restaurant
In Korean, onjium means 'creating in the right way'. Here, the fuel to create comes from researching centuries-old recipe books – after all, this restaurant is part of an institute that has been studying Korean heritage since 2013. The kitchen, led by chefs Eun-hee Cho and Sung-bae Park, uses seasonal ingredients in dishes crafted according to recipes that have been reimagined after years of study. Besides its restaurant, Onjium also houses clothing and design studios.
No.56 Jordnær – RE-ENTRY
Copenhagen
@restaurantjordnaer
Tina and Eric Vildgaard opened Jordnær in 2017, with no external financial support, and while taking care of six children. If you are a fan of the finest ingredients plucked from the sea, Jordnær is your perfect destination. Caviar plays an important role: Eric Vildgaard is a true aficionado and picks the right roe for every dish. The menu is paired with exquisite wines, while a full pairing of top-marque champagnes is also available.
No.55 La Colombe
Cape Town
@lacolombect
Tucked away in the Silvermist organic wine estate at the top of Constantia Nek, with stunning views over the Constantia Valley towards the sea, South African fine-dining institution La Colombe is the flagship restaurant of Scot Kirton’s La Colombe Group, comprising a slew of the country’s top restaurants. Consistently winning local and international awards, chef James Gaag and his team create elegant dishes grounded in French technique and accented with Asian flourishes.
No.54 El Chato
Bogotá
@elchato_rest
The contemporary Colombian bistro, led by chef Álvaro Clavijo, pays homage to the producers it works with and applies global techniques to highlight local ingredients. Committed to redefining his country's flavours, Clavijo routinely explores looking for new produce to include on El Chato’s a la carte and tasting menus. Keeping seasonality front of mind, he creates delightful courses that enhance Colombian ingredients, and has developed impressively close relationships with a network of small producers.
No.53 Den
Tokyo
@denrestaurant
Chef Zaiyu Hasegawa’s iconic restaurant is unlike any other in Japan: creative, contemporary, accessible and welcoming whatever the season. Drawing on his training in kaiseki (Japan’s elegant multi-course cuisine), Hasegawa’s menus incorporate a diverse range of influences from Japanese home cooking to fast food favourites, plus nuances gleaned from his frequent overseas travels and collaborations. As you leave, don’t be surprised if the Hasegawas’ faithful canine mascot, Puchi Jr, appears to bid you sayonara.
No.52 Schloss Schauenstein
Fürstenau
@schloss_schauenstein
Schloss Schauenstein could have been plucked from the pages of a storybook. It’s housed in a remote castle perched at the top of a mountain in the small town of Fürstenau. The oak-panelled restaurant also hides nine charming boutique bedrooms, while its romantic locale and fine-tuned menu makes it a destination dining experience worth making a trip for. The food epitomises Swiss precision, ranging from characteristic preparations with a single ingredient to a mélange of intricate, surprising flavours and nuanced presentation.
No.51 Alcalde
Guadalajara
@restalcalde
First entering Latin America’s 50 Best Restaurants via the One To Watch Award in 2016, Francisco ‘Paco’ Ruano’s restaurant in Guadalajara has steadily risen in popularity on the global gastronomic scene. Based on Ruano’s ‘frank’ Mexican cooking, Alcalde serves down-to-earth yet elegant fare. There are both a la carte and tasting menu options, and the setting is a warm, unpretentious space featuring plenty of wood and an open kitchen.
The list of The World’s 50 Best Restaurants 2025, sponsored by S.Pellegrino & Acqua Panna, will be revealed from Turin on Thursday 19 June.
