"Rank: #52 "Siblings Mauro and Catia Uliassi have transformed the once-modest building on a glorious stretch of unspoiled Italian beach into a top culinary destination for locals and visitors alike."

"Rank: #53 "Meticulous planning and cutting-edge gastronomy embody Josean Alija’s restaurant, Nerua." "

"Rank: #54 "High in the Italian Dolomites, St. Hubertus welcomes guests fresh off the slopes after a day’s skiing or hiking with a crackling fireplace and alpine-inspired décor."

"Rank: #58 "Drawing on an understanding of theatre and art, science and design, Alchemist offers its diners a culinary experience like no other. Rasmus Munk and his well-drilled team put on a performance throughout a monumental 50 courses, where menu sections are divided into acts and presented in various different locations."

"Rank: #59 "Set in a beautiful castle in the heart of the Swiss Alps, Schloss Schauenstein has been run by Andreas Caminada since 2003, when he took the reins at the tender age of 26. The chef-owner has since led the standout venue to three-star Michelin status, multiple 50 Best appearances and glowing reviews from experts across the globe."

"Rank: #60 "Dine at Mikla and feel on top of the world; the best-in-Istanbul views are a knockout, a fitting backdrop for Mehmet Gürs’ New Anatolian cuisine."

"Rank: #64 "Set against a background of pearly whites and marble, Clare Smyth’s dishes sing with flavour in her first solo venture, Core."

"Rank: #65 "As ever with a project by Britain’s pre-eminent culinary pioneer, Dinner by Heston Blumenthal is designed to surprise and wow its diners."

"Rank: #66 "The setting for chef Nick Bril’s restaurant is the former chapel of a military hospital. The team worked extensively for three years with designer Piet Boon to create its dream restaurant, but the drama of the dining room with its high, vaulted ceiling and stained-glass windows are nothing compared to the action that appears on the plate."

"Rank: #69 "Set within the bounds of an 18th-century former prison in the Dutch city of Zwolle, De Librije’s team of Jonnie and Thérèse Boer bring light, energy and artistic insight to their surroundings." "

"Rank: #74 "A student of the Spanish culinary modernism movement, daring chef Quique Dacosta is well-known for his proclivity to push boundaries."

"Rank: #77 "Chef Willem Hiele and his team serve 40 guests a day in their eponymous fish-led restaurant on Flanders’ coast." "

"Rank: #78 "Brat, an Old English word for turbot, is whole grilled seafood galore. Chef Tomos Parry made a name for himself at Kitty Fischer’s in London’s Mayfair and now draws on earthy techniques such as flame grilling in his wood-lined first-floor bistro in East London."

"Rank: #79 "Established in an 18th-century tidal mill, Aponiente is fisherman-chef Ángel León’s space to pay true homage to the fruits of the sea. After closing for three months each year to explore new flavour combinations, Aponiente regularly throws open its doors to showcase the freshest, most sustainable ocean produce, including plankton."

"Rank: #81 "Atop the mountain slopes of the Cape Peninsula, the grounds of Silvermist organic wine estate harbour destination restaurant La Colombe."

"Rank: #83 "At the three-Michelin-starred Epicure, esteemed chef Eric Frechon offers an unparalleled gastronomic experience."

"Rank: #84 "The wood-panelled dining room of Le Clarence is found a stone’s throw from the Champs-Élysées. Owned by the Prince of Luxembourg, the sumptuous décor of the Renaissance-inspired restaurant promises a grand affair." "

"Rank: #86 "While chef David Toutain’s culinary expertise is a testament to his training under the likes of French legends Alain Passard, Pierre Gagnaire and Marc Veyrat, his true flare developed with his vegetable-forward regime in Paris."

"Rank: #87 "The intimate dining room off Piccadilly Circus is home to an ever-developing menu: while chef Jeremy Chan and business partner Iré Hassan-Odukale took spices, influences and the restaurant’s name from west Africa – Ikoyi is a neighbourhood in the Nigerian city of Lagos – they were also inspired by ingredients from Asia and beyond."

"Rank: #89 "The land, the weather and the surrounding Scandinavian landscape all have a part to play in influencing Matt Orlando’s auspicious menu at Amass." "

"Rank: #91 "First-time diners could almost mistake Alexandre Gauthier’s restaurant for a modern art gallery with its stainless-steel furnishings, bright lights and large open kitchen."

"Rank: #92 "Beneath a cascade of floating wooden discs, diners at Fyn (pronounced fayn) experience South African spirit harnessed by contemporary Japanese techniques. Integrated into the dining room, Peter Tempelhoff’s kitchen produces petite bento-boxed canapés and a tasting menu overflowing with flavour."

"Rank: #94 "Pigeon with potato feathers, ‘red space egg’ with red pepper skins and sea bass served on a computer tablet showing moving images of the sea: anything is possible in Elena Arzak’s contemporary kitchen."