The World’s 10 Best Restaurants
Imported from the public 10.best.world guide. Sequence follows its displayed order; it is not a new independent assessment.
Pujol
Mexico City
Enrique Olvera's Pujol explores Mexican ingredients and culinary traditions from its address in Mexico City's Polanco district. The restaurant offers two distinct experiences: a seasonal tasting menu in the dining room and a taco omakase that gives corn and its preparations a central role. Mole madre is a defining course. The sauce matures over years and is served alongside a freshly made mole, drawing attention to the changes that time brings to flavour. Through this combination of preservation, seasonality and contemporary technique, the kitchen gives familiar Mexican food a different expression while keeping its regional roots in view.
Asador Etxebarri
Axpe
Asador Etxebarri is chef Bittor Arginzoniz's restaurant in Axpe, in the Basque Country. Flame-grilled cooking defines the kitchen, with carefully controlled fire bringing out the character of meat, fish and other ingredients. A concise à la carte selection and a tasting menu provide two ways to explore this approach. Dishes associated with the restaurant include egg yolk with white truffle, a matured beef chop and reduced-milk ice cream served with beetroot juice. Service takes place at lunchtime, and the menu centres on meat and fish rather than offering a separate vegetarian or vegan tasting menu.
Gaggan
Bangkok
Led by chef Gaggan Anand, Gaggan offers a modern interpretation of Indian cuisine. Delight in molecular gastronomy and creativity with tasting menus that provide a sensory experience in Bangkok.
Noma
Copenhagen
Noma's Copenhagen restaurant has entered a new phase built around twelve seasons rather than its previous three annual menu cycles. Each month brings a different response to ingredients, weather and the surrounding landscape, with dishes changing as the kitchen develops its ideas. Late summer draws on berries, flowers, vegetables and seafood. Autumn introduces mushrooms, stone fruits, game and red shellfish, before winter turns towards the forests and oceans, alongside ingredients gathered and preserved earlier in the year. Wine, cellar-wine and juice pairings accompany the menu. This evolving format makes the timing of a visit a substantial part of what appears on the table.
Mirazur
Menton
Mauro Colagreco's Mirazur sits above the Mediterranean in Menton, close to the Italian border. The dining room looks across the Bay of Garavan towards the old town, placing the coast in view while the kitchen takes its direction from five hectares of gardens. A nine-sequence surprise menu responds to the day's harvest and deliveries of fish and meat. Four recurring themes, Roots, Leaves, Flowers and Fruits, follow the restaurant's biodynamic calendar, giving different parts of the plant a central role in the meal. The main dining room has restrained materials and plant arrangements, while La Mesa seats up to eight guests within the kitchen, close to the chefs at work. A sheltered patio offers another space to extend the occasion outdoors.
Central
Lima
Central in Barranco explores Peru through its ecosystems and changes in altitude, moving from the sea and coastal valleys to the Andes, cloud forests and Amazon. Research by Mater connects ingredients with their natural settings and the knowledge of local communities, artists and researchers. The Mundo en Desnivel tasting menu follows 12 ecosystems through 32 preparations, giving each stage a distinct geographical context. Pairings include South American wines and cocktails, a wider selection of international wines, and alcohol-free nectars and extracts made from flowers, roots and herbs. An extended immersion offers access to Central's creative work, while Theobromas Lab concentrates on Amazonian cacao.
Eleven Madison Park
New York City
Located in Manhattan, Eleven Madison Park offers modern American cuisine and a commitment to hospitality. Discover refined dining and culinary excellence in this celebrated NYC restaurant.
El Celler de Can Roca
Girona
Founded by the Roca brothers, El Celler de Can Roca offers an avant-garde approach to Catalan cuisine. Experience exceptional technique and artful presentations in this acclaimed Girona restaurant.
Osteria Francescana
Modena
Osteria Francescana treats cooking as a conversation between Italian traditions, contemporary culture and art at its Via Stella address in Modena. The tasting menu draws inspiration from artists and the kitchen's own history, with a sequence that changes as ideas develop. The current Ho Fame! Ho Fame! menu references a ceramic work by Vincenzo Cabiati. Alongside the tasting experience, à la carte dishes include five ages of Parmigiano Reggiano in different textures and temperatures, Modenese tortellini in Parmesan sauce and the playful broken lemon tart. Wine pairings accompany the menu. Meals usually take around three hours, allowing time for the food's references and contrasts to unfold. Dietary needs can be discussed in advance, and the tasting menu is served to the whole table.
Mugaritz
San Sebastián
At Mugaritz, Andoni Luis Aduriz treats a meal as an invitation to question familiar ideas about food. Established in 1998, the restaurant occupies an old farmhouse outside San Sebastián, where the kitchen draws on other disciplines to explore flavour, texture and the expectations diners bring to the table. Each year the team spends around six months researching a new proposal before sharing it during the dining season. The experience changes with that research rather than revolving around an unchanging collection of signature dishes. For 2026, the focus is on assumptions about pleasure, luxury and familiarity, giving the meal an intellectual thread alongside its culinary experiments.