The 25 Most Beautiful and Renowned Restaurants Around the World

Nestled along the shores of Lake Garda and shaded by ancient laurel and olive trees, Lido 84 exudes the timeless romance of Italy. The restaurant, founded in March 2014 by Riccardo Camani and his brother Giancarlo, earned its Michelin star just six months later, becoming one of the most highly regarded dining establishments in the country. Riccardo, who previously worked with renowned European chefs Raymond Blanc and Gualtiero Marchesi, brings innovative cooking techniques that perfectly capture the flavors of the surrounding region.

The interior of Lido 84 is intimate, open, and relaxed, with artistic décor blending seamlessly with the natural hues of the surrounding countryside. Guests can choose between a la carte tasting menus, a six-course experience, or the more experimental seven-course menu called 'Oscillazione'. Many dishes have a theatrical element, with chefs completing them right at the table to highlight the essence of local flavors. The local stracchino cheese and sardines combine for a spicy risotto, while mountain-fresh milk is used in the creamy fior di latte dessert. The 'Oscillazione' menu is particularly dramatic, as the chefs finish the dishes right at your table.

A Casa Do Porco is one of the most renowned dining spots in São Paulo, one of Brazil's largest cities. The establishment is widely celebrated for its vibrant atmosphere as a bar, where guests can savor some of the finest steaks and a variety of expertly prepared pork dishes. The restaurant is also well-known for its incredible bread and an extensive selection of beverages to complement every dish. Many patrons claim this place caters to true food enthusiasts, with everything on the menu being incredibly creative and innovative.

While A Casa Do Porco is quite upscale, it is often fully booked, with all tables in high demand. Its prime location has made it a favorite not only among tourists but also locals. Chef Jefferson Rueda has redefined the protein game in beef-loving Brazil by exclusively serving pork, earning the restaurant a spot in the Top 10 of Latin America's 50 Best Restaurants and a place among the Top 50 Best Restaurants in the World. Translated as 'House of the Pig,' the restaurant honors free-range pigs by utilizing every part of the animal. The 'Six Pork Versions' include bacon, pancetta, suckling pig, and tongue, while the tartare melts in your mouth, combining aged bone marrow and mushrooms.

Disfrutar Barcelona is undoubtedly one of the most innovative restaurants in the world. The two Michelin stars are a testament to this, but this place offers much more than just exceptional meals. Considered a continuation of the groundbreaking elBulli (a three-star Michelin restaurant widely regarded as the best in the world), former chefs Mateu Casañas, Oriol Castro, and Eduard Xatruch have kept the spirit of elBulli alive by continually exploring daring flavor combinations and textures that few would dare to try. Their culinary imagination knows no bounds, and this creativity is reflected in every dish served at Disfrutar.

This approach helped Disfrutar earn its first Michelin star in 2015 and a second one in 2017, solidifying its reputation not just as one of Barcelona's finest restaurants, but one of the best in the world. Each dish that appears at Disfrutar looks as if it were pulled straight from a modern art museum and placed onto the plate. While not inexpensive, dining at Disfrutar is certainly worth every penny. There are two menus at Disfrutar: the 'Classic' menu, which includes 19 dishes for €150, and the extravagant 'Disfrutar Festival' menu, offering 28 dishes for €190.

In the northern part of Madrid, Spain's capital, you'll find one of the country's most unique and surprising dining experiences: DiverXO, helmed by chef David Muñoz. DiverXO is Madrid’s only three-Michelin-starred restaurant and is home to the inventive cooking of David Muñoz. Initially starting in humble settings, DiverXO quickly became a sensation among food lovers, offering a culinary style that was unheard of in Madrid at the time.

In 2014, DiverXO moved to the NH Collection Eurobuilding, where it continued to serve eager guests seeking an exciting and engaging dining experience. Upon entering, your eyes might struggle to focus, as the most striking feature of the interior are the pigs scattered throughout, referencing the restaurant's 'Flying Pigs' tasting menu. The space blends intimate corners with marble round tables in the center of the room.

Sheer white curtains can be drawn around the tables to create a cozy, private atmosphere. Instead of traditional dining chairs, luxurious armchairs with embroidered angel wings line the tables. Even the restroom, in its pink and elegant design, has been meticulously thought out. Dining at DiverXO is like attending a performance—interactive, theatrical, and engaging. The service is impeccable but laid-back, with staff wearing simple uniforms and Nike shoes, creating a relaxed yet refined environment.

Pujol is a celebrated Mexican restaurant, named by the Wall Street Journal as the best dining spot in Mexico City. The restaurant is run by renowned chef Enrique Olvera, who trained at the Culinary Institute of America and has even overseen the business class menu for Aeromexico. Pujol offers Mexican cuisine presented with refinement and elegance, using local ingredients that honor the country's rich culinary history. In 2013, Pujol was ranked 17th in the world by Restaurant Magazine.

Founded by Chef Enrique Olvera in 2000, Pujol has redefined what Mexican cuisine can be, consistently ranking among the world’s top restaurants. The restaurant attracts a diverse clientele, including discerning tourists, Mexican families from the upper middle class to the elite, and industry professionals eager to experience world-class Mexican cuisine. When dining at Pujol, you have two main menu options.

At Pujol's bar, you can enjoy a variety of tacos, served in the traditional Japanese style. Dining at the bar offers a more casual experience, with 9 courses (plus snacks) and a pairing drink experience. In the main restaurant, the experience is more traditional, with a 7-course tasting menu and additional snacks. Pujol boasts an extensive wine list, carefully curated by their skilled sommeliers, who will assist in pairing the perfect bottle to complement your meal.

Don Julio Steakhouse was ranked 13th in the 2021 World’s 50 Best Restaurants list, an honor reserved for the globe’s finest dining spots. It is also the only Argentine restaurant among the top 100 globally recognized establishments. All the meat served at Don Julio comes from grass-fed Aberdeen Angus and Hereford cattle, raised in the rural outskirts of Buenos Aires. The meat is aged in a climate-controlled refrigerator for a minimum of 21 days to achieve optimal tenderness. It is then expertly prepared by Guido Tassi, a sausage master, and finally plated for guests. Pairing it with a fine Malbec wine enhances the experience.

Don Julio Steakhouse is a mecca for steak lovers. Owner Pablo Rivero’s dedication to sourcing top-tier grass-fed beef ensures that Don Julio is frequently featured in Latin America’s 50 Best Restaurants and has earned its place in the World’s 50 Best Restaurants list. Empty bottles of Malbec, a tribute from satisfied patrons, are stacked like books along the walls, but the grand barbecue pit remains the focal point of the restaurant.

Maido in Lima, Peru, is one of the world’s top restaurants, renowned for its innovative Nikkei cuisine. Ranked as the Best in Latin America for three consecutive years and consistently featured in the World’s 50 Best Restaurants list, Maido blends the rich cultural heritages of Peru and Japan through its dishes. Lima’s culinary landscape is shaped by a variety of ingredients, with seafood, potatoes, and pork being key elements. The lesser-known Nikkei style of cooking, born from the Japanese immigration to Peru in the 20th century, has evolved into a unique fusion. At Maido, this style leads the way, combining Peruvian ingredients with Japanese techniques.

Entering the sleek dining room of Maido, diners are immediately immersed in a sensory experience. Artfully draped ropes hang from the ceiling, and the service team welcomes each group with a cheerful 'maido' ('welcome' in Japanese). Guests can enjoy sushi from the bar, choose from the à la carte menu, or indulge in the ‘Nikkei Experience’ tasting menu. Seafood takes center stage, with Peru’s iconic ceviche being a must-try. Other standout dishes include 50-hour slow-cooked short ribs, so tender that they can be sliced with a spoon at the table.

Danh tiếng của nhà hàng đạt sao Michelin này đã có từ lâu. Ở Padua, Veneto, Le Calandre là nơi bắt đầu tất cả đối với gia đình Alajmo. Được thành lập vào năm 1981 bởi Erminio Alajmo và Rita Chimetto, chính con trai của họ là Max và Raf đã đưa nhà hàng này lên tầm quốc tế vào năm 2003, trước khi mở các cơ sở khác bao gồm Quadri mọng nước ở Venice. Le Calandre ở bên cạnh sự hoàn hảo. Một phòng thí nghiệm ẩm thực thực sự dành cho đầu bếp Max Alajmo, ẩm thực tôn trọng nguồn gốc khu vực của nó vì nó được nâng cao và không điển hình.

Trong không gian phòng ăn thân mật và ấm áp, đội ngũ thực hiện khéo léo phương châm của nhà hàng Le Calandre: “Chăm sóc từng thực khách như chăm sóc chính mình, đến từng chi tiết nhỏ nhất”. Nói cách khác, sự hoàn hảo đang chờ đợi các thực khách khi bước vào Le Calandre. Hương vị nhẹ nhàng, sâu lắng và uyển chuyển tạo nên nền tảng ẩm thực của Max. Cảm hứng cho những món ăn đặc biệt của anh ấy đến từ việc nhìn thế giới với sự tò mò và cảm giác khám phá của trẻ thơ, cũng như quá trình nghiên cứu liên tục và chuyên sâu của anh ấy về các nguyên liệu. Du khách có thể chọn giữa ba thực đơn nếm thử hoặc chọn 3, 4 hoặc 5 món từ các thực đơn khác nhau. Thực đơn nếm thử "Classici" có các món ăn đặc trưng của chúng tôi qua nhiều năm, trong khi thực đơn "Max" và "Raf" thay đổi theo mùa.

Over the last decade, Uliassi has earned a reputation as one of Italy's finest seafood restaurants. Like many of Italy’s great establishments, it is family-run, with chef Mauro Uliassi and his sister Katia working together to craft an unforgettable dining experience that lives up to its three Michelin stars. Situated on the beach, right next to the Senigallia harbor, Uliassi opened its doors in 1990 as a family-owned beachfront café. After three renovations over more than twenty years, the restaurant has transformed into a Michelin-starred gem.

The interior of Uliassi is modern and spacious, featuring custom-made furniture and colorful mosaic artwork, as well as breathtaking views of the Adriatic Sea. Bright and airy, the restaurant fully embraces its beachside location, with blue and coral décor evoking the sea right outside. Glass and mirror artworks amplify the natural light streaming through the space, reflecting the soft white sands of the beach beyond.

The cuisine at Uliassi is progressive, bold, and refined, with intriguing flavor combinations found throughout the menu, such as a strawberry and cardamom dessert. Guests can order from a raw fish menu or select from various tasting menus, including one specially designed to showcase the chef’s signature dishes.

Reale is situated in a secluded location, perched high above Castel di Sangro, and has been thoughtfully renovated to respect the building's historical character. The result is a magnificent restaurant with a beautiful terrace and charming dining rooms. The dishes served here are as impressive as the stunning surroundings. The chef focuses on highlighting the natural qualities of his ingredients in dishes that may appear simple but are often the result of complex preparations and various cooking techniques, such as smoking, infusions, and extracts, allowing the unique flavors of each dish to shine.

The restaurant's commitment to healthy cuisine is evident: over the years, the menu has evolved to include more fish and vegetables (with a completely vegetarian tasting menu) while reducing meat and fats. The bread, developed by the chef over several years, deserves special mention for its deliciously moist texture. Niko Romito is pioneering what he calls 'the Italian cuisine of tomorrow,' with dishes like caramel, salted lemon, and apple paired with veal jelly and porcini mushrooms, while a fennel granita is reinterpreted with vinegar and white chocolate. The Italian restaurant has become synonymous with warmth and hospitality, aiming to please every guest.

Alchemist is nestled in Refshaleøen, a remote area of Copenhagen once known for its industrial buildings and shipyards. You’ll find yourself walking to the very end of a road before reaching the imposing two-ton bronze doors, adorned with décor reminiscent of Narnia or Middle-Earth, which lead you into the mystical world of Alchemist. Inside, diners are seated beneath a domed ceiling, with an ever-changing array of visual scenes throughout the meal. But the true secret behind its success lies in the kitchen, where the culinary creations are rooted in classic techniques, modern research, and the chef’s obsessive quest for the finest ingredients.

Expect to be amazed by various types of caviar, the freshest seafood, and pigeon cooked in beeswax, all presented in creative ways that will delight your senses and awaken the child within. Alchemist employs 30 chefs for just 40 diners each evening, along with actors dressed in costume and a scriptwriter to bring the dining experience to life, with each meal lasting over four hours and unfolding like a classical theater performance. Despite reservations selling out within minutes and a waiting list in the five-digit range, the restaurant continues to maintain its reputation for excellence.

Nobelhart & Schmutzig brands itself as a 'local restaurant' and claims to be 'the most political restaurant in Germany,' as it has committed to sourcing ingredients exclusively from the wider Berlin area since its opening in 2015. Owner and sommelier Billy Wagner, along with chef Micha Schäfer, serve a 10-course dinner, paired with meticulously chosen wines, all while offering a playful side dish. With a deep commitment to supporting the producers behind the ingredients, Nobelhart & Schmutzig proudly lists the names of each supplier for every dish, shifting the focus from the chef to the farmers. There is no foie gras here; instead, you’ll find local chicken with leeks and horseradish, kohlrabi with butter milk, or raspberries with sour cherry seed oil.

The restaurant enforces a strict no-photo policy, encouraging guests to disconnect from their daily lives and immerse themselves fully in the dining experience, connecting with the flavors of the region. The idea behind Nobelhart & Schmutzig is both simple and inspiring: to introduce Berlin residents to the diverse products available in the city and surrounding areas while supporting the local producers who make them. The restaurant works exclusively with seasonal products based on availability.

Tokyo stands as one of the world’s most exciting culinary destinations, offering a vast array of regional and local Japanese dishes alongside a variety of international cuisines. The city’s top restaurants have earned more Michelin stars than Paris and New York combined. Chef Zai Yu Hasegawa of Den in Tokyo, armed with soy sauce, mirin, and katsuobushi (dried bonito flakes), is spreading the flavors of Japan globally. Preferring to avoid kombu, the chef skillfully creates flavor through the combination of ingredients and the umami of meat. One highlight is the 'Kentucky Fried Chicken,' a unique dish stuffed with steamed mochi rice, serving as a fun interlude between courses.

Iconic dishes like the 'Kentucky Fried Chicken' stuffed with mushrooms are served in fast food-style boxes featuring the chef’s face, alongside foie gras sandwiches, crispy pickled salads, grilled and raw vegetables, all topped with edible ants and carrot slices shaped into smiling emojis. Chef Hasegawa describes his reimagined kaiseki as a refined multi-course meal, focused on seasonal ingredients designed to bring joy back to traditional Japanese cuisine. The team at Den and its diners together create a lively and joyful atmosphere.

Elkano is a relaxed, family-run restaurant that specializes in grilling fresh fish caught from the nearby Atlantic since 1964. This restaurant is also featured in the list of the 50 best restaurants in the world, renowned for serving the finest grilled turbot you can find anywhere. Over the years, Elkano has become the go-to destination in the Basque Country for whole fish grilled with skin, particularly the 'Robayo' turbot. In November 2014, Elkano earned a Michelin star in the 2015 Spain and Portugal Guide.

The signature dish—grilled whole fish, skin-on, served with a simple sauce—exemplifies the elegant simplicity of Basque cuisine. Elkano offers an à la carte menu featuring both hot and cold appetizers (ranging from €4.50 for a broth to €35 for the restaurant’s signature Kokotas), as well as a selection of whole fish, priced by weight depending on availability. The restaurant holds true to its maritime roots, working closely with fishermen who provide the freshest catches every day. It’s a true temple of wood-fired cooking, where texture and flavor are kept minimal yet perfect.

Piazza Duomo is housed in a stunning Art Nouveau-style castle located in the main square of Alba, though its discreet entrance can be found down a small alley near the square. The dining room on the first floor is as iconic as it is simple, with pink walls and ceilings adorned with murals that seem to foreshadow the chef’s deep love for the plant world. The restaurant’s dishes feature an abundance of vegetables, flowers, and fragrant herbs, many of which are specially cultivated in the restaurant’s expansive kitchen garden, which even has a greenhouse.

Piazza Duomo is a pioneer of modern Italian cuisine in Alba, offering an exceptional dining experience. With three Michelin stars, it stands as one of only eleven restaurants in Italy to earn this prestigious rating, and it is also featured in the World’s 50 Best Restaurants list. The restaurant offers an extensive tasting menu influenced by a wide range of ingredients and cooking techniques. While the focus is on local Piemonte produce, including the region’s famous hazelnuts, the chef also explores products and culinary styles from all over the world.

Noma is a Michelin three-star restaurant in Copenhagen, Denmark, founded by chefs René Redzepi and Claus Meyer. The name is a portmanteau of the Danish words 'nordisk' (Nordic) and 'mad' (food). Opened in 2003, Noma is renowned for pioneering the New Nordic Cuisine movement, focusing on foraging, rediscovering ingredients, and reinterpreting traditional Nordic dishes. Noma has been named the Best Restaurant in the World by Restaurant magazine multiple times, including in 2010, 2011, 2012, and 2014, and claimed the top spot in the 2021 World’s 50 Best Restaurants list.

The cuisine at Noma is rooted in Nordic and Scandinavian traditions, but with a modern twist. Redzepi and Meyer aimed to redefine Nordic food rather than simply follow its classic forms. One of the restaurant’s most famous dishes, ‘The Hen and the Egg,’ allows diners to prepare their own meal, consisting of fried potatoes, wild duck eggs, wild herbs, and other foraged ingredients, served with a garlic sauce and a delicate mix of textures and flavors.

Located in the heart of Healdsburg, SingleThread Farm-Restaurant-Inn is one of the most renowned fine-dining destinations in the area, offering a 55-seat dining room and five exclusive guest rooms. Situated on a 24-acre farm in the historic Dry Creek Valley, the restaurant sources fresh produce, fruits, herbs, flowers, honey, eggs, and olive oil directly from its grounds. Guests are treated to a tasting menu that highlights seasonal flavors and ingredients.

The menu at SingleThread beautifully blends Japanese influences with farm-to-table ingredients. The dinner service consists of an 11-course tasting menu, offering options for both vegetarian and meat lovers, with new dishes introduced each night. In 2016, Eater named SingleThread one of the most stunning restaurants, and its design won the James Beard Award in 2017, crafted by AvroKO. The restaurant has earned four stars from the San Francisco Chronicle, and in 2018, it was included in the World’s 50 Best Restaurants as “One to Watch.” Michelin awarded SingleThread two stars in the 2018 San Francisco Guide, followed by a prestigious three-star rating in 2019.

Located on the first floor of a stunning neoclassical mansion with sweeping bay windows, Yannick Alleno's 3-Michelin-starred restaurant (Michelin Guide 2021) stands proudly among the 50 Best Restaurants in the World. Situated in a refined building in the Jardins des Champs-Élysées, Alleno Paris au Pavillon Ledoyen offers large windows with a view of the world’s most beautiful avenue. With its luxurious ambiance, beautifully arranged tables, and seamless service, it sets a unique stage for showcasing culinary artistry in all its splendor.

In this grand yet intimate setting, where original frescoes are recognized as historical landmarks, every detail is meticulously arranged to guarantee a special dining moment. Chef Yannick Alleno demonstrates his close ties with top chefs while revealing his visionary approach to modern French cuisine. His innovative techniques, such as the process of extracting new flavors for sauces and the use of fermentation to enhance specific product characteristics, are evident in every dish, each presented with elegance. Every course is structured, beautifully plated, and thoughtfully composed. The entire meal serves as a remarkable testament to Yannick Alleno's creative and resolute culinary vision.

Geranium is a Michelin-starred restaurant located in Parken, central Copenhagen. It is led by Danish chef Rasmus Kofoed, who won the prestigious Bocuse d'Or in 2011. This is one of Denmark’s first three-star Michelin restaurants according to the Michelin Guide. In 2022, it was crowned the Best Restaurant in the World by the 50 Best Restaurants ranking. Geranium was originally opened in the spring of 2007 in Kongens Have, Copenhagen, by Rasmus Kofoed and Søren Ledet. Despite earning a Michelin star in 2008, the restaurant had to close in 2009 but reopened in Parken, Østerbro in 2010.

In March 2013, Geranium was awarded two Michelin stars. Later that year, it was ranked 45th in the World’s 50 Best Restaurants by San Pellegrino, improving four spots from its previous ranking of 49th. The restaurant retained its two Michelin stars in 2014. On February 24, 2016, Geranium became the first Danish restaurant to receive three Michelin stars. The Norwegian restaurant Maaemo also earned three stars, making both establishments the first in Scandinavia to achieve such distinction. In 2022, Geranium was again named the best restaurant in the world according to San Pellegrino’s list.

Central Restaurant is located in the Barranco district of Lima, Peru. It is the flagship restaurant of renowned Peruvian chef Virgilio Martinez Véliz, serving as his creative laboratory where he explores and incorporates indigenous Peruvian ingredients into his dishes. Central is known for its modern take on Peruvian cuisine, interpreting and presenting the nation's rich food culture in innovative ways. GQ Latinoamérica has called it "the heart of Virgilio Martinez Veliz's culinary philosophy." In 2012, Central was awarded Best Restaurant in Peru by the SUMMUM dining guide. In 2013, it entered the prestigious list of the World's 50 Best Restaurants, ranking at number 50.

On August 21, 2014, Central won its third consecutive title of Best Restaurant in Peru from the SUMMUM Dining Guide, also earning additional accolades for Best Contemporary Peruvian Dish and Best Sommelier. Central has been named the Best Restaurant in Latin America for three years running (2014, 2015, and 2016) and ranked second in 2017. It also earned a spot in the World’s 50 Best Restaurants list, ranking 4th globally in both 2015 and 2016, 5th in 2017, 6th in 2018, and 2nd in 2022.

Asador Etxebarri is a renowned Spanish restaurant located in the Basque region, known for its unique approach to grilling. Ranked as the 3rd best steakhouse in the world by www.worldbeststeaks.com, it also claimed the 3rd spot in the World's 50 Best Restaurants list in 2019 and 2021, and 6th in 2015. The chef-owner, Victor Arguinzoniz, is famous for cooking everything over an open flame, infusing every dish—even desserts—with a smoky, charred flavor. Arguinzoniz, who hails from the same village as the restaurant, spent many years working in a flag-making workshop before teaming up with his father and uncle to purchase the restaurant.

Self-taught, Arguinzoniz built his own kitchen, outfitted with custom-made grilling equipment using various types of wood. Known for his love of outdoor grilling, he is rarely seen away from the kitchen. Signature dishes at Asador Etxebarri include sweet, succulent shrimp, house-made chorizo tartare, and the famous tomahawk steak, which is served before dessert. Wines are carefully selected by Mohamed Benabdellah, previously of Mugaritz. The restaurant's menu features simple yet refined dishes that highlight the natural flavors of locally sourced ingredients or fresh produce from the restaurant's own garden. Guests can opt for an à la carte menu with a selection of seafood and a beef dish, or indulge in a 15-course tasting menu.