"Rank: #50 "Led by husband and wife team Kyle and Katina Connaughton – a chef and farmer respectively – SingleThread is a destination restaurant in Northern Californian wine country that combines Kyle’s unique Japanese cuisine with fresh ingredients grown on Katina’s smallholding. Paying tribute to ancient Japanese ryokans, or ‘inns’, the restaurant is an intimate setting where exquisite attention is paid to every detail. The restaurant is set within a luxury boutique hotel where Kyle also serves an unmissable in-room Japanese breakfast."

"Rank: #49 "Ikoyi burst onto the global gastronomic scene when it won the American Express One To Watch Award at The World’s 50 Best Restaurants in Antwerp in 2021. Operating out of a hidden corner of London’s well-heeled St James neighbourhood, the restaurant is continually evolving and developing its international identity."

"Rank: #48 "Local celebrity chef Leonor Espinosa’s flagship restaurant showcases little-known Colombian ingredients such as copoazu (a genus of cacao), arrechón (an aphrodisiac drink) and bijao (a banana-like plant), while championing local communities and gastronomic traditions. Since opening Leo she has had a great influence on Colombian cuisine and in 2022, Espinosa won the title of The World’s Best Female Chef, sponsored by Nude Glass."

"Rank: #47 "Set in an old house from 1938 in Rio de Janeiro’s Botafogo neighbourhood, Oteque is the temple of Alberto Landgraf’s unique modern, seafood-based cuisine. With six large, round wooden tables looking onto a completely open kitchen and fish tank, guests can admire the chefs at work while observing their seafood not long before it is brought to the plate. Landgraf favours produce over technique, serving a minimalist cuisine that tastes sensational without appearing fussy."

"Rank: #46 "A legendary Lisbon establishment that opened its doors as a men’s club in 1958, Belcanto took on a new life when chef José Avillez took the helm in 2012. Under his culinary navigation, the restaurant has progressed to become the finest in Portugal."

"Rank: #45 "After close to two decades as one of Tokyo’s finest dining destinations, chef Yoshihiro Narisawa’s eponymous restaurant in Tokyo’s upmarket Aoyama district needs little fanfare. Making its name as the inaugural chart-topper of Asia’s 50 Best Restaurants, Narisawa has been a stalwart on both Asia’s and The World’s 50 Best Restaurants lists ever since."

"Rank: #44 "Le Bernardin offers several tasting menu options. The classic four-course menu is split into three sections – Almost Raw, Barely Touched and Lightly Cooked – with dishes marrying French and global influences, especially those from Asia. Think tuna tartare with sea urchin toast and a drizzled jus; and poached lobster with chanterelle mushrooms and baby turnips."

"Rank: #43 "Rodolfo Guzmán toured restaurants across Europe and Chile, learning new techniques and experimenting with flavours, before settling in Santiago to found Boragó in 2006. Since then, the restaurant has become a haven for Guzmán’s learning and discovery of native Chilean produce."

"Rank: #42 "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."

"Rank: #41 "Chef Yusuke Takada earned his spurs in France, working at Taillevent and later at the three-star Michelin Le Meurice under chef Yannick Alléno. After returning to Japan, he opened La Cime in 2010, in central Osaka."

"Rank: #40 "Schloss Schauenstein could have been plucked from the pages of a storybook. Housed in a remote castle perching atop a mountain in Fürstenau – the smallest town in the world – it’s the Swiss Alps at their most atmospheric. Opened in 2003, 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."

"Rank: #39 "The brainchild of chef Supaksorn ‘Ice’ Jongsiri, Sorn presents a culinary journey through the ingredients, flavours and stories of Southern Thailand – Jongsiri’s home region. Having dedicated years to researching ancestral recipes and cooking techniques, at Sorn the chef showcases the best the region has to offer in a poetic journey that stimulates the mind as well as the tastebuds."

"Rank: #37 "Fyn – pronounced ‘fain’ – opened in 2018 on the fifth floor of a 19th-century silk factory and his been gradually growing prominence on the global gastronomic scene. In 2022, it breaks into The World’s 50 Best Restaurants list for the first time, picking up The Best Restaurant in Africa award in the process."

"Rank: #36 "Chef Julien Royer’s food, combined with best-in-class hospitality. The Frenchman sources the highest quality products from specialist artisans across the world – from Europe to Asia and Australia."

"Rank: #35 "The Clove Club’s interpretation of ‘modern British’ is refreshing and full of surprises, with fresh produce from all over the UK reinvented in creations that put forward natural flavours and playfully mingle with tradition."

"Rank: #34 "Chef Ana Roš put Slovenia on the gastronomic map after being voted The World’s Best Female Chef in 2017 and starring in her own episode of Netflix’s cult series, Chef’s Table. Pronounced Hi-sha Franko, the restaurant is located in the stunning surrounds of the Soča Valley and has drawn visitors to Slovenia from all over the world."

"Rank: #33 "Located in Manhattan’s NoMad neighbourhood, close to Koreatown, Atomix is a 14-seat tasting menu restaurant set around a single U-shaped counter, run by chef Junghyun ‘JP’ Park and his wife, co-owner and manager Ellia."

"Rank: #32 "On its 10-year anniversary in 2018, Mayta moved to new premises with a revamped interior and totally redesigned menu. Since then, its star has been ascending, with its entry into Latin America’s 50 Best Restaurants in 2019 and now, in 2022, its debut onto The World’s 50 Best Restaurants list. Chef Jaime Pesaque’s refined Peruvian cuisine now draws destination diners from all over the world."

"Rank: #31 "One of a handful of cooks who have remained at the top of global fine dining for decades, Alain Passard needs little introduction. He has retained three Michelin stars at Arpège for more than two decades during times of great personal and culinary change, and was the recipient of the Chefs’ Choice Award at The World’s 50 Best Restaurants in 2019."

"Rank: #30 "Plush counter seating runs three sides of a large open kitchen where chef Hiroyasu Kawate and his crew work, allowing guests to watch as they prepare tasting menus of creative French cuisine. It’s a theatrical ringside setting that blurs the gap between front and back of house, opening up face-to-face interactions with guests throughout the meal."

"Rank: #29 "Chef Norbert Niederkofler selects produce solely from the Dolomiti mountains where his restaurant resides. His choice to rely only on local products is not a shortcut: “being loyal to the place where one lives is – paradoxically – much harder [than taking ingredients from anywhere],” Niederkofler explains."

"Rank: #28 "With an impressive CV that includes hours clocked at some of Paris’ most acclaimed fine dining haunts – including Pierre Gagnaire and Ledoyen – chef Christophe Pelé took the helm of Le Clarence when the restaurant debuted in 2015. Since then he’s made a name for himself and his restaurant for the cavalcade of elegant French plates that make their way from the kitchen. His food celebrates tradition, while weaving in modern thought and flavours from around the world."

"Rank: #27 "A regular presence on the 50 Best list, Hof van Cleve started life as a working farm before Peter Goossens elevated its status to a worldwide gastronomic great. Set in bucolic East Flanders, he has been delighting guests with his refined Belgian cuisine for over 30 years."

"Rank: #26 "In a two-storey building in an unfashionable district of the German capital, close to the working-class 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 as a young man and brought them back to Berlin, where his eponymous restaurant opened in 2010. The restaurant is managed by Tim's business partner Marie-Anne Wild, who specialises in a relaxed but high-level brand of hospitality."

"Rank: #25 "Frantzén was one of the first global restaurants to create a genuinely immersive setting. Guests arrive in one room and take a tour of the beautiful property being served seriously futuristic and delicious dishes as they meander their way around the multi-room townhouse."

"Rank: #24 "While Chinese cookery is often wedded to longstanding recipes from the past, The Chairman follows an original ingredient-driven – and concept-inspired – path. Traditional skills shape carefully sourced seasonal ingredients, but ultimately yield wholly new contemporary Cantonese dishes."

"Rank: #23 "Located on the site of a former military hospital dating back to the 19th century, The Jane has been re-fitted to feel like a true temple to gastronomy and is no doubt among the most architecturally beautiful restaurants in the world. From design and art to staff uniforms and music, chef-owner Nick Bril enlivens all senses on entering this church to fine dining, where he welcomes up to 200 guests on a daily basis."

"Rank: #22 "Septime is a super-cool restaurant on an ultra-cool street run by cool people and frequented by cool customers. The food is dictated by the seasons and served without pretention."

"Rank: #21 "Chef Andoni Luis Aduriz has been pushing the envelope on fine dining experiences for nearly 25 years. Year on year, those experiences get more experimental, and more provocative – a recent dish featured a jellied carrot as a sawn-off finger – but he’s arguably truer to his vision than just about any other chef, serving up a thrilling, at times dark, always unexpected, culinary universe."

"Rank: #19 "Enrico Crippa’s cuisine is a voyage through space and time, led by taste, colour, texture and aroma. His latest menus show a confluence of two core ideas: on one hand, Crippa wants to highlight the relationship with ingredients and their local territory; on the other, he looks to explore new frontiers through a creative synthesis of taste and technique, with nods to the future. The dishes served strip away anything superfluous and allow the star ingredients to shine, uninterrupted."

"Rank: #18 "Alchemist is located on Refshaleøen, a remote part of Copenhagen known for its industrial buildings and a famous former shipyard. You have to go to the very end of the stretch before you get to the two-ton-heavy bronze doors with decorations reminiscent of Narnia or Middle-Earth, which lead you into the mystical world of Alchemist. Wait for a few moments and they will automatically swing open. Let the show begin!"

"Rank: #17 "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 Billy Wagner and chef Micha Schäfer serve up a 10-course dinner with exquisite wine pairing and a side order of fun – a successful combination that helped the restaurant achieve the Villa Massa Highest Climber Award 2022."

"Rank: #16 "Aitor Arregui’s father Pedro used to say that to buy the best fish, you have to look the animal in the eyes and see that it still retains the brightness that means it is fresh. Today, his son and family run the most prestigious grill in the Basque Country."

"Rank: #15 "Reale places huge emphasis on the world of plants, with a cuisine style that looks to leave guests in shock and awe – succeeding with nearly every mouthful. The food is the result of profound technical research. For each component ingredient, all possible nuances are dissected to find the optimum potential for each combination. The minimalism on the plate belies the complexity of flavour at play. With the dishes ‘Carrot’, ‘Courgette’, ‘Cauliflower’ (depending on the time of year), there is much more beyond their modest names."

"Rank: #14 "All the beef at Don Julio is from grass-fed Aberdeen Angus and Hereford cattle, raised in the countryside outside Buenos Aires. It is stored in a climate-controlled ageing chamber for at least 21 days to reach optimum maturity. Then, it’s passed into the hands of Guido Tassi, the charcuterie specialist who heads up the kitchen, and finally onto the plate. Match with beautiful Malbec for the full experience."

"Rank: #13 "Much like chef Heinz Reitbauer’s cuisine, the restaurant itself combines the historic with the uber-contemporary. The original building dates from 1904, but the striking mirrored-glass extension has walls that raise up in the summer months to create semi al-fresco dining in Vienna’s green Stadtpark. The blonde wood and concrete interior is airy, stylish, and sophisticated."

"Rank: #12 "Sitting like a pearl between the marina and the beach, Uliassi is set in a stunning white wooden structure overlooking the sea with an iconic summer balcony. The location is home to chef Mauro and sister Catia Uliassi, who welcome guests to this truly unique restaurant with open arms."

"Rank: #11 "Simply put, Nikkei is a combination of Peruvian ingredients defined by Japanese techniques. But the dishes at Mitsuharu Tsumura’s Maido are anything but simple. Embodying this principle has taken Tsumura on a journey, much like the members of the Japanese diaspora (also named Nikkei)."

"Rank: #10 "Cuisine here is celebrated across the ages and tantalises all the senses. Aroma, spice, texture and essential oils are masterfully employed to unlock a palette of primordial memories."

"Rank: #9 "Celebrating 10 years in 2022, Quintonil is the setting for chef Jorge Vallejo’s boundary-pushing Mexican cuisine and his wife Alejandra Flores’s exceptional drinks and hospitality. Focused on fresh, local ingredients and traditional Mexican flavours and techniques in unique modern preparations, Quintonil is fast becoming a classic."

"Rank: #8 "Set on the edge of beautiful Lake Garda in northern Italy, Lido 84 is a true destination restaurant, with stunning lakeside views to complement the food and hospitality of brothers Riccardo and Giancarlo Camanini. After winning the One To Watch Award in 2019, it debuted on The World’s 50 Best Restaurants list in 2021 at No.15, picking up the Highest New Entry Award."

"Rank: #7 "Meaning ‘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 à la carte using 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, and with à la carte options like mushroom sushi and cheese ‘crackling’. The quirkily decorated restaurant is run by husband-and-wife team Jefferson and Janaina Rueda in the heart of downtown São Paulo."

"Rank: #6 "In the lush foothills of the Spanish Basque Country, Asador Etxebarri has been housed in the same rustic stone building since the 1990s. With sprawling views of mountains and grazing cattle from its terrace (where the welcome snacks are served), the restaurant can claim to be at one with history and nature."

"Rank: #5 "Chef Enrique Olvera founded Pujol back in 2000 with the vision to showcase everything about Mexican gastronomy, from its unique techniques and inimitable spices to the country’s rich history. More than twenty years on, he has achieved his dream: Pujol comes in consistently towards the top of Latin America’s and The World’s 50 Best Restaurants rankings. Jesús Durón has now taken the reins as Pujol’s chef de cuisine, continuing this quest for memorable flavours and culinary excellence."

"Rank: #4 "A wacky wonderland of a restaurant, Diverxo – styled as DiverXO – is the brainchild of Dabiz Muñoz, known for his daring approach to dishes and widely considered one of the world’s most creative cooks."

"Rank: #3 "Disfrutar – whose name translates as ‘enjoy’ – is one of the most delicious, surprising and boundary-pushing gastronomic experiences in the world. It debuted at No.18 on The World’s 50 Best Restaurants in 2018, picking up the Highest New Entry Award, and has since climbed to No.3 – a testament to the consistently mind-blowing nature of its gastronomic offer, which has been described as ‘a thrilling rapid-fire, roller-coaster ride of a dining experience’."

"Rank: #2 "Chefs Virgilio Martínez and Pía León’s flagship restaurant, Central, is an ode to Peru in all forms. The dishes celebrate the unique landscapes, history and traditions of their homeland by using an abundance of locally-sourced produce."

"Rank: #1 "Located on the eighth floor overlooking the beautiful Fælledparken gardens, Geranium invites guests to taste nature while simultaneously observing it around them. The locally-inspired, seasonally-changing ‘Universe’ tasting menu takes place over a minimum of three hours with around 20 courses split evenly between appetisers, savoury dishes and sweets. Since making Geranium the first Danish restaurant to win three Michelin stars in 2016, co-owners Rasmus Kofoed and Søren Ledet have never rested on their laurels, keeping it fresh and exciting for regulars and destination diners alike." "