World's best restaurant for 2025 revealed
And the world's best restaurant for 2025 is ... Maido! This Lima restaurant combines Japanese techniques and Peruvian ingredients into rarefied cuisine that follows a seasonal menu. (Maido via CNN Newsource)
It looks like Lima is going to be welcoming a lot of fine-dining fans in the coming months.
Two restaurants in the Peruvian capital landed in the top 10 on the 2025 list of the 'World's 50 Best Restaurants,' including the coveted number one spot.
The awards — considered the Oscars of innovative fine dining — were handed out at a ceremony in Turin, Italy on Thursday night, with Lima's Maido walking away with the top prize.
Ranked number five on last year's list, it's owned and run by chef Mitsuharu 'Micha' Tsumura.
Maido serves what's known as Nikkei cuisine, 'blending meticulous Japanese techniques with vibrant Peruvian ingredients to create a dining experience that is both culturally rich and innovatively modern' according to the 50 Best organization.
'This is going to be 16 years of Maido,' said Tsumura while accepting the award.
'I think gastronomy — food and hospitality — can do amazing things. They can make dreams come true.'
Coming in second was Asador Etxebarri in Atxondo, Spain, while Mexico City's Quintonil snagged third place, followed by Diverxo in Madrid (No.4) and Copenhagen's Alchemist rounding out the top five.
Moving to Asia, Bangkok emerged as the big winner of the night, with six restaurants making the top 50 list, including Gaggan at number six.
Gaggan
Bangkok restaurant Gaggan earned the number six spot this year. (Gaggan via CNN Newsource)
At number seven was Tokyo's Sézanne, followed by Table by Bruno Verjus in Paris at number eight. Ninth place went to Kjolle in Lima, with fellow South American restaurant Don Julio in Buenos Aires holding onto the tenth spot — exactly where it landed last year.
The only U.S. restaurant to make the top 50 list was New York's Atomix, at number 12, which also walked away with the award for 'Outstanding Hospitality' at the recent James Beard Awards.
Meanwhile, the Thai capital also saw the highest new entry in the top 50 — Bangkok restaurant Potong snagged the 13th spot this year in its inaugural appearance on the list.
Opened in 2021 in the city's Chinatown area by chef Pichaya 'Pam' Soontornyanakij, it's set in a five-story historic building that, from 1910, housed the family's Chinese herbal medicine business. Potong's innovative tasting menu, featuring Thai-Chinese cuisine, has earned it fast fans and a Michelin star.
London restaurant Ikoyi secured the highest climber award by moving up 27 spots from the 2024 list to land at number 15 this year. Serving what 50 Best refers to as 'category free cuisine' it scooped the the One To Watch prize in 2021.
Ikoyi has since moved to London's The Strand, where diners can enjoy its signature dish —smoked jollof rice — from a menu inspired by sub-Saharan West Africa.
The top 50
The annual list is compiled based on the votes of the World's 50 Best Restaurants Academy, which is made up of 1,080 international restaurant industry experts including food writers and chefs, in 27 regions around the world.
Restaurants can only win the top prize once, after which they're entered into a separate 'Best of the Best' program.
Members of that elite group include Geranium and Noma in Copenhagen, as well as New York's Eleven Madison Park, The Fat Duck near London, Osteria Francescana in Modena, Italy, Mirazur in Menton, France and Central of Lima. Last year's '50 Best Restaurants' winner, Barcelona's Disfrutar, is also now on that list.
1. Maido (Lima, Peru)
2. Asador Etxebarri (Atxondo, Spain)
3. Quintonil (Mexico City, Mexico)
4. Diverxo (Madrid, Spain)
5. Alchemist (Copenhagen, Denmark)
6. Gaggan (Bangkok, Thailand)
7. Sézanne (Tokyo, Japan)
8. Table by Bruno Verjus (Paris, France)
9. Kjolle (Lima, Peru)
10. Don Julio (Buenos Aires, Argentina)
11. Wing (Hong Kong)
12. Atomix (New York City)
13. Potong (Bangkok)
14. Plénitude (Paris, France)
15. Ikoyi (London, England)
16. Lido 84 (Gardone Riviera, Italy)
17. Sorn (Bangkok, Thailand)
18. Reale (Castel di Sangro, Italy)
19. The Chairman (Hong Kong)
20. Atelier Moessmer Norbert Niederkofler (Brunico, Italy)
21. Narisawa (Tokyo, Japan)
22. Suhring (Bangkok, Thailand)
23. Boragó (Santiago, Chile)
24. Elkano (Getaria, Spain)
25. Odette (Singapore)
26. Mérito (Lima, Peru)
27. Trèsind Studio (Dubai, UAE)
28. Lasai (Rio de Janeiro, Brazil)
29. Mingles (Seoul, South Korea)
30. Le Du (Bangkok, Thailand)
31. Le Calandre (Rubano, Italy)
32. Piazza Duomo (Alba, Italy)
33. Steirereck (Vienna, Austria)
34. Enigma (Barcelona, Spain)
35. Nusara (Bangkok, Thailand)
36. Florilège (Tokyo, Japan)
37. Orfali Bros (Dubai, UAE)
38. Frantzén (Stockholm, Sweden)
39. Mayta (Lima, Peru)
40. Septime (Paris, France)
41. Kadeau (Copenhagen, Denmark)
42. Belcanto (Lisbon, Portugal)
43. Uliassi (Senigallia, Italy)
44. La Cime (Osaka, Japan)
45. Arpege (Paris, France)
46. Rosetta (Mexico City, Mexico)
47. Vyn (Skillinge, Sweden)
48. Celele (Cartagena, Colombia)
49. Kol (London, England)
50. Restaurant Jan (Munich, Germany)
By Karla Cripps, CNN
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CTV News
4 hours ago
- CTV News
World's best restaurant for 2025 revealed
And the world's best restaurant for 2025 is ... Maido! This Lima restaurant combines Japanese techniques and Peruvian ingredients into rarefied cuisine that follows a seasonal menu. (Maido via CNN Newsource) It looks like Lima is going to be welcoming a lot of fine-dining fans in the coming months. Two restaurants in the Peruvian capital landed in the top 10 on the 2025 list of the 'World's 50 Best Restaurants,' including the coveted number one spot. The awards — considered the Oscars of innovative fine dining — were handed out at a ceremony in Turin, Italy on Thursday night, with Lima's Maido walking away with the top prize. Ranked number five on last year's list, it's owned and run by chef Mitsuharu 'Micha' Tsumura. Maido serves what's known as Nikkei cuisine, 'blending meticulous Japanese techniques with vibrant Peruvian ingredients to create a dining experience that is both culturally rich and innovatively modern' according to the 50 Best organization. 'This is going to be 16 years of Maido,' said Tsumura while accepting the award. 'I think gastronomy — food and hospitality — can do amazing things. They can make dreams come true.' Coming in second was Asador Etxebarri in Atxondo, Spain, while Mexico City's Quintonil snagged third place, followed by Diverxo in Madrid (No.4) and Copenhagen's Alchemist rounding out the top five. Moving to Asia, Bangkok emerged as the big winner of the night, with six restaurants making the top 50 list, including Gaggan at number six. Gaggan Bangkok restaurant Gaggan earned the number six spot this year. (Gaggan via CNN Newsource) At number seven was Tokyo's Sézanne, followed by Table by Bruno Verjus in Paris at number eight. Ninth place went to Kjolle in Lima, with fellow South American restaurant Don Julio in Buenos Aires holding onto the tenth spot — exactly where it landed last year. The only U.S. restaurant to make the top 50 list was New York's Atomix, at number 12, which also walked away with the award for 'Outstanding Hospitality' at the recent James Beard Awards. Meanwhile, the Thai capital also saw the highest new entry in the top 50 — Bangkok restaurant Potong snagged the 13th spot this year in its inaugural appearance on the list. Opened in 2021 in the city's Chinatown area by chef Pichaya 'Pam' Soontornyanakij, it's set in a five-story historic building that, from 1910, housed the family's Chinese herbal medicine business. Potong's innovative tasting menu, featuring Thai-Chinese cuisine, has earned it fast fans and a Michelin star. London restaurant Ikoyi secured the highest climber award by moving up 27 spots from the 2024 list to land at number 15 this year. Serving what 50 Best refers to as 'category free cuisine' it scooped the the One To Watch prize in 2021. Ikoyi has since moved to London's The Strand, where diners can enjoy its signature dish —smoked jollof rice — from a menu inspired by sub-Saharan West Africa. The top 50 The annual list is compiled based on the votes of the World's 50 Best Restaurants Academy, which is made up of 1,080 international restaurant industry experts including food writers and chefs, in 27 regions around the world. Restaurants can only win the top prize once, after which they're entered into a separate 'Best of the Best' program. Members of that elite group include Geranium and Noma in Copenhagen, as well as New York's Eleven Madison Park, The Fat Duck near London, Osteria Francescana in Modena, Italy, Mirazur in Menton, France and Central of Lima. Last year's '50 Best Restaurants' winner, Barcelona's Disfrutar, is also now on that list. 1. Maido (Lima, Peru) 2. Asador Etxebarri (Atxondo, Spain) 3. Quintonil (Mexico City, Mexico) 4. Diverxo (Madrid, Spain) 5. Alchemist (Copenhagen, Denmark) 6. Gaggan (Bangkok, Thailand) 7. Sézanne (Tokyo, Japan) 8. Table by Bruno Verjus (Paris, France) 9. Kjolle (Lima, Peru) 10. Don Julio (Buenos Aires, Argentina) 11. Wing (Hong Kong) 12. Atomix (New York City) 13. Potong (Bangkok) 14. Plénitude (Paris, France) 15. Ikoyi (London, England) 16. Lido 84 (Gardone Riviera, Italy) 17. Sorn (Bangkok, Thailand) 18. Reale (Castel di Sangro, Italy) 19. The Chairman (Hong Kong) 20. Atelier Moessmer Norbert Niederkofler (Brunico, Italy) 21. Narisawa (Tokyo, Japan) 22. Suhring (Bangkok, Thailand) 23. Boragó (Santiago, Chile) 24. Elkano (Getaria, Spain) 25. Odette (Singapore) 26. Mérito (Lima, Peru) 27. Trèsind Studio (Dubai, UAE) 28. Lasai (Rio de Janeiro, Brazil) 29. Mingles (Seoul, South Korea) 30. Le Du (Bangkok, Thailand) 31. Le Calandre (Rubano, Italy) 32. Piazza Duomo (Alba, Italy) 33. Steirereck (Vienna, Austria) 34. Enigma (Barcelona, Spain) 35. Nusara (Bangkok, Thailand) 36. Florilège (Tokyo, Japan) 37. Orfali Bros (Dubai, UAE) 38. Frantzén (Stockholm, Sweden) 39. Mayta (Lima, Peru) 40. Septime (Paris, France) 41. Kadeau (Copenhagen, Denmark) 42. Belcanto (Lisbon, Portugal) 43. Uliassi (Senigallia, Italy) 44. La Cime (Osaka, Japan) 45. Arpege (Paris, France) 46. Rosetta (Mexico City, Mexico) 47. Vyn (Skillinge, Sweden) 48. Celele (Cartagena, Colombia) 49. Kol (London, England) 50. Restaurant Jan (Munich, Germany) By Karla Cripps, CNN
Cision Canada
18 hours ago
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MAIDO, LIMA, IS NAMED NO.1 IN THE LIST OF THE WORLD'S 50 BEST RESTAURANTS 2025
TURIN, Italy, June 19, 2025 /CNW/ -- The world of gastronomy came together in Turin, Region of Pidemont, this evening to celebrate The World's 50 Best Restaurants 2025, sponsored by & Acqua Panna, with Lima's Maido named The World's Best Restaurant. Hosted at Lingotto Fiere, the awards ceremony recognises culinary excellence across 22 territories and five continents, with 10 new entries joining the 1-50 list. View PDF Maido, the celebrated Nikkei restaurant helmed by chef-owner Mitsuharu 'Micha' Tsumura, climbs from No.5 in 2024 to claim the top spot. Known for blending meticulous Japanese technique with vibrant Peruvian ingredients, Maido offers a multi-course tasting menu rooted in seasonality and cultural storytelling. From its warm 'Maido!' greeting to the final bite, the experience reflects more than 15 years of innovation and dedication. It is followed in the ranking by Asador Etxebarri (No.2) in Atxondo, Spain, and Quintonil (No.3) in Mexico City. For the full 1-50 list, click here. William Drew, Director of Content for The World's 50 Best Restaurants, comments: "It is with great excitement that we announce Maido as The World's Best Restaurant 2025, sponsored by & Acqua Panna. Chef Micha and his team deliver an unforgettable dining experience, merging tradition with cutting-edge creativity. This year's list celebrates a true breadth of incredible gastronomic talent, underscoring the growing global appreciation for diversity, creativity and excellence in hospitality." Albert Adrià, chef-owner of Enigma (No.34), receives the Estrella Damm Chefs' Choice Award 2025, the only accolade voted for by fellow chefs. Massimo Bottura and Lara Gilmore, the visionary duo behind Osteria Francescana, are jointly recognised with the Woodford Reserve Icon Award for their culinary innovation and impactful social projects. Maxime Frédéric, of Cheval Blanc Paris and Plénitude (No.14), is named The World's Best Pastry Chef 2025, sponsored by Sosa, while Mohamed Benabdallah of Asador Etxebarri earns The World's Best Sommelier Award for his deep expertise in wine and masterful pairings. Potong in Bangkok (No.13) takes home the Highest New Entry Award 2025, while Ikoyi in London (No.15) earns the Highest Climber Award 2025, sponsored by . Celele in Cartagena (No.48) is awarded the Sustainable Restaurant Award for its commitment to biodiversity and regional heritage. Angélica Ortiz, an aspiring Colombian chef, wins the 50 Best Restaurants Scholarship, in association with Parmigiano Reggiano.
Globe and Mail
2 days ago
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Mocktails catch up to their booze-filled counterparts on restaurant menus
Six guests enjoy a languid dinner in a charming circa-1600s building in Quebec City. Here, at the two-Michelin-starred restaurant Tanière³, small plates of venison tartare with smoked potato chips are served with a cocktail called Bog and Labrador. Most of the guests get the drink made with Canadian Club, homemade Labrador tea liqueur, L'Arme Secrète vermouth and a hint of blueberry. But one guest receives the same drink, instead made from non-alcoholic HP Juniper whisky and NOA red vermouth, Labrador tea syrup and blueberry. It's one of the most generous acts of hospitality I've ever seen. Up until a few years ago, non-drinkers were made to feel other than, especially at high-end restaurants where the wine cards were often snatched from the table with a sniff. Yet here, all guests were seamlessly included. With the low- and non-alcoholic sector now a US$13-billion global industry (with Canadians among its top consumers), restaurants around the world are embracing booze-free diners, proving that fine dining needn't be limited to fine wines. Flexing creativity with their non-alcoholic beverages, the alcohol-free, one-Michelin-starred restaurant Idam in Doha serves a persimmon, melon and espresso mocktail smoked with star anise, to go with a vanilla ice cream and pecan dessert. At the three-Michelin-starred Geranium in Copenhagen, there's a drink made from green apples, fennel and sweet woodruff from the garden. At Hisa Franko in Kobarid, Slovenia, chef Ana Ros's three-Michelin-starred restaurant makes Pine Booch: Fermented with natural sugars from the local Pituralka pear, the drink boasts a unique balsamic flavour that comes from pine needles harvested from the forests behind the restaurant. And Andrea Carlson's one-Michelin-starred Burdock & Co in Vancouver just announced their latest tasting menu with non-alcoholic pairings, including a fig and rhubarb koji (a type of mould on rice used in fermentation) cocktail served with a Hokkaido scallop crudo with fresh begonia flowers. 'Restaurants that don't have a comprehensive non-alcohol program are now leaving money on the table,' says Kurtis Kolt, a Vancouver-based wine consultant. 'You can't put the genie back in the bottle.' Kolt is the founder of Free Spirit project, which hosts booze-free pop-ups and events such as non-alcoholic wine, beer and cocktail tastings featuring dozens of vendors. He says the question he is asked most often at his events is, 'Why doesn't Gen Z drink?' No alcohol, no problem: Four zero-proof cocktail recipes to try at home There are plenty of reasons why a growing number of people of all generations are drinking less or not at all. Industry research shows that millennials and Gen Z consumers are looking for even more alcohol-free alternatives, driven by factors such as diet, legal cannabis consumption, cost and awareness around alcohol's impact on overall health. 'Plus, they grew up in a time when taking care of yourself is more a part of the zeitgeist,' says Kolt. While seemingly simple, making a restaurant-worthy mocktail isn't easy. 'Our mocktails are like liquid food,' says chef Moeen Abuzaid of Toronto's Arbequina, who along with his wife and co-owner, Asma Syed, decided not to serve alcohol at the Roncesvalles neighbourhood restaurant, to align with their Muslim values. Instead, they thoughtfully create drinks to pair with their elevated Arabic cuisine (think: freshly baked za'atar buns with house labneh, and Muhammara steak tartare). For their Lychee Pink cocktail, for example, making the base alone is a three-day process. They peel fresh lychees then infuse them with a strawberry consommé they've made by cooking down fresh berries and straining them. They then vacuum seal the juice with the lychees, along with organic agave syrup and toasted pink peppercorns, letting the mixture steep. Finally they filter it before shaking it up with white cranberry juice. Abuzaid says the cocktail goes particularly well with the likewise bold flavours of their Angus short ribs, which are cooked down with cinnamon, coriander, chili, date molasses and tamarind. 'When your mocktails change, the flavours of your food changes,' says chef Abuzaid. Other mocktails on the menu range from the Peach Blossom (white peach, sumac, orange blossom) to the Red Ruby (grapefruit, thyme, rose, hibiscus). There are also sodas such as Salaam Cola and de-alcoholized wines. For me, tucking into plates of the chef's savoury manti and chicken shish while drinking a simple pomegranate lime mocktail tasted just right, the spritzy freshness of the drink allowing the aromatics to shine. 'One of our challenges is getting guests comfortable with the idea of having mocktails to start the meal then moving on to de-alcoholized wine,' says Abuzaid. 'You can have a group that has no idea what wine even tastes like, and we're exposing them to a whole new world.' Others don't need convincing. 'Just yesterday we had a guest who drinks regular wine but was so excited to try the de-alcoholized wine that he drank an entire bottle of our Chilean chardonnay.' Arbequina's cocktails run from $13 to $16, though at most restaurants non-alcoholic cocktails often cost the same as standard cocktails (around $20). That's because many of the fresh bases and zero-alcohol 'liquors' are often as expensive as those found in traditional cocktails. For instance, at the LCBO a 700 ml bottle of Seedlip Grove Non-Alcoholic Spirit costs $45. 'We've definitely seen a steady and noticeable increase in demand for non-alcoholic cocktails over the past three years,' says Joey Simons, CEO of the Montreal-based restaurant group estiatorio Milos, which has 13 restaurants around the globe from Athens to Singapore. 'While there has always been a need to cater to different preferences – due to personal taste, pregnancy or health concerns – we started to see a more pronounced uptick around 2021 after the pandemic.' He says non-alcoholic options are no longer a niche request: 'It's now a key part of our beverage program.' Simons says a good restaurant should offer the full spectrum of preferences without compromising on quality or experience. 'We've made a conscious investment in our non-alcoholic program, both in terms of ingredients and empowering our bartenders to be creative.' They use the same obsessively sourced ingredients found on all Milos menus, such as honey from Kythira, Greece, and fresh citrus blossoms. 'We'd estimate that about 10 to 15 per cent of guests will opt for a non-alcoholic option at some point during their dining experience,' he says. 'Some remain entirely non-alcoholic throughout their visit, while others may start with a zero-proof cocktail before transitioning to wine or spirits with dinner. The proof of concept is absolutely there.'
