The 50best has established itself over the years as one of the global references for the restaurant world. It may be the smarter and more effective “ranking” format, the ability to renew every year somehow, or the exclusive tone fed by the limited number of positions.
And then there is the award ceremony that takes place every year in a different country to actively involve local communities that aspire to shine a spotlight on their abilities so that this can bring ever better results.
This year it was our turn, Italy’s, and more precisely the magical 50 list was unveiled in Turin.
Among other things, at the press conference we were represented by Massimiliano Alajmo, Le Calandre, who made it clear how Bottura’s victory (in 2016 and 2018), for example, has brought work to them too (and certainly to many other Italian chefs and restaurants) because it creates the right movement, the one fed by true enthusiasts, by the best customers as well as contributing to the image of a country.
The world of the 50 best is growing stronger and stronger, not only with 50 Best Bars but also thanks to the official entry into the editorial group of the wine tourism ranking launched in 2019 (formerly WBW – The World’s Best Vineyards) which has just been transformed into The World’s 50 Best Vineyards to underline its belonging to the same editorial group. So, while we wait for the best wineries in the world for hospitality that will be revealed in November in Australia, we had fun with the activities organized in Turin and its surroundings, including talks, show cooking in Piedmontese restaurants that hosted some of the best chefs from all over the world, and so on, in a Turin but with sobriety given the nature of the prestigious event open only to professionals.
Many considerations emerged, especially in terms of sustainability. According to Bruno Verjus (Table Bruno Verjus, Paris), whose hand was hosted in the new Studio+ by Crippa at the famous 3 Michelin stars Piazza Duomo, Alba: “food should not be explained but defended”. And then the importance of spices for Jeremy Chan of Ikoyi in London, without which – he claims – the dish is never complete. There was the usual debate on the gender issue given the annual award for the best female chef, loved and contested, this year going to Pam Soontornyanakij, Bangkok who said she was astonished at the moment of the revelation. She wondered if she deserved the award, if there really weren’t other women better than her, but then the sense of the award and the possibility of encouraging younger colleagues made her proud and stimulated.
But here, finally, is this year’s 50best: Maido wins in Lima, with six Italians on the list.
The ranking includes restaurants from 22 regions across five continents and 10 are new entries in the ranking
1 Maido Lima
2 Asador Etxebarri Atxondo
3 Quintonil Mexico City
4 Diverxo Madrid
5 Alchemist Copenhagen
6 Gaggan Bangkok
7 Sézanne Tokyo
8 Table by Bruno Verjus Paris
9 Kjolle Lima
10 Don Julio Buenos Aires
11 Wing Hong Kong
12 Atomix New York
13 Potong Bangkok
14 Plénitude Paris
15 Ikoyi London
16 Lido 84 Gardone Riviera
17 Sorn Bangkok
18 Reale Castel di Sangro
19 The Chairman Hong Kong
20 Atelier Moessmer Norbert Niederkofler Brunico
21 Narisawa Tokyo
22 Sühring Bangkok
23 Boragó Santiago
24 Elkano Getaria
25 Odette Singapore
26 Mérito Lima
27 Trèsind Studio Dubai
28 Lasai Rio de Janeiro
29 Mingles Seoul
30 Le Du Bangkok
31 Le Calandre Rubano
32 Piazza Duomo Alba
33 Steirereck Vienna
34 Enigma Barcelona
35 Nusara Bangkok
36 Florilège Tokyo
37 Orfali Bros Dubai
38 Frantzén Stockholm
39 Mayta Lima
40 Septime Paris
41 Kadeau Copenhagen
42 Belcanto Lisbon
43 Uliassi Senigallia
44 La Cime Osaka
45 Arpège Paris
46 Rosetta Mexico City
47 Vyn Skillinge
48 Celele Cartagena
49 Kol London
50 Restaurant Jan Monaco
Maido, the Lima restaurant run by chef and owner Mitsuharu ‘Micha’ Tsumura, replaces 2024 winner Disfrutar in Barcelona, which is now in the Best of the Best Hall of Fame: “Ranked No. 5 in 2024, Maido represents a true masterclass in Nikkei cuisine, where refined Japanese techniques blend harmoniously with vibrant Peruvian ingredients, creating a dining experience that is both traditional and innovative. The restaurant’s name harks back to a Japanese expression of welcome: ‘Maido!’ – the very first word guests hear, warmly, from Chef Micha’s team as they enter the restaurant. More than 15 years after opening, Maido remains true to its original philosophy, celebrating the finest local ingredients, selected according to the seasons, in a menu of tasting menu of over 10 courses.” Maido is followed in the ranking by Asador Etxebarri (No.2) in Atxondo, Spain and Quintonil (No.3) in Mexico City.
Albert Adrià, the chef and owner of Enigma (No.34), wins the Estrella Damm Chefs’ Choice Award 2025, the only award given directly by other chefs and food professionals.
Massimo Bottura and his partner Lara Gilmore were both awarded the Woodford Reserve Icon Award.
Maxime Frédéric, from Paris, wins The World’s Best Pastry Chef Award 2025, sponsored by Sosa.
The World’s Best Sommelier Award 2025 goes to Mohamed Benabdallah of Asador Etxebarri in Atxondo, Spain.
Angélica Ortiz wins 50 Best Restaurants Scholarship, in collaboration with Parmigiano Reggiano.
Celele, in Cartagena, is the winner of the Sustainable Restaurant Award.
Potong restaurant in Bangkok receives the Highest New Entry Award.
The Highest Climber Award, sponsored by Lee Kum Kee, goes to Ikoyi in London.
