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Where: Lima, Peru 

In honour of its origins, Central in Lima showcases the finest of Peruvian culture. Chef Virgilio Martinez (who also owns Lima in London) focuses on locally-sourced produce, and the dishes celebrate the unique landscapes, history, and traditions of their homeland. The tasting menu features the finest food that land and sea have to offer: scallops, squid and clams come fresh from the coast and the Amazon, while the Sacred Valley offers up pork belly and goat’s neck.

Sustainability is at the core of everything they do at Central, Recycling, composting and closing the loop on waste ingredients all come second nature. Guests are given an insight into this diverse culinary by taking them through a vegetable garden with over 100 plant species.

Where: Barcelona, Spain

Disfrutar which translates to enjoy is one of the most boundary-pushing gastronomic experiences in the world. Located in the Eixample district in Barcelona, Disfrutar is the brainchild of Mateu Casañas, Oriol Castro and Eduard Xatruch all of whom met whilst working at the legendary el Bulli restaurant. The Gastronomical offering revolves around the tasting menu, with clearly avant-garde cuisine, they’re all about the element of surprise, so you won’t see a menu before you arrive.

Where: Madrid, Spain 

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. He opened Diverxo in 2007 and soon became the second-youngest person in the world to earn three-star Michelin status.

With twists and surprises at every turn, having a meal at Diverxo is like stepping inside Muñoz’s limitless imagination. The 12-course tasting menu takes diners through innovative, Asian-inspired dishes such as Cantonese sea noodles with eel stew, hare katsusando with toasted butter brioche, or ‘Galician lobster waking up on the beaches of Goa. The interior is as unique as the cuisine from a space where different motionless creatures such as flying pigs, silver ants and colourful butterflies accompany diners from the moment they arrive until they leave.

Where: Atxondo, Spain

Located between Bilbao and San Sebastian, Asador Etxebarri has been housed in the same rustic stone building since the 1990s, boating views of mountains and grazing cattle from its terrace. It’s all about grilling at Asador Etxebarri, Basque chef Victor Arguinzoniz even designed the grills himself to get more control. Featuring 6 adjustable grills, the restaurant has its own 750-degree ovens in which Arguinzoniz and his team prepare fresh coals daily from carefully chosen woods, such as holm oak for fish and vine trunks for meat.

Where: Copenhagen, Denmark

Refshaleøen a rural area of Copenhagen distinguished by its industrial structures and a renowned old shipyard, is where Alchemist is situated. Alchemist’s cuisine is based on a solid foundation of traditional techniques, contemporary research, and chef Munk’s obsessive search for the best ingredients. You will be dining under a dome-shaped roof with a variety of graphic sceneries that change throughout the dinner.

During the evening you will be guided on a parallel journey through Alchemist’s unique physical spaces, as well as through your own senses. Rasmus Munk, the head chef and creative force behind it, has achieved his goal of holistic cuisine. By definition, holistic dining draws upon elements from the world of gastronomy, theatre and art, as well as science, technology and design, in order to create an all-encompassing and dramaturgically driven sensory experience.

Where: Lima, Peru

The staff at this Japanese restaurant with a Peruvian heart greets each and every customer with a “maido,” which is Japanese for “welcome.” Nikkei cuisine is created by chef Mitsuharu ‘Micha’ Tsumura using Peruvian and Japanese ingredients. The amazing culinary journey consists of ten to fourteen dishes. Additionally, offered is an à la carte menu made with seasonal produce and the day’s catch.

Where: Gardeone Riviera, Italy

Brothers Riccardo and Giancarlo Camanini decided to start their gastronomic adventure of Lido 84 in Gardone. Located on the beautiful Lake Garda in northern Italy, where the mountains meet the lake, the location provides the chefs with a rich range of ingredients including the raw mountain milk which is used to produce the Fior di latte ice cream, Bagòss cheese for the tortellini, and sardines for the risotto, eel, olive oil, lemons, and Wisteria flowers for desserts.

One classic and one innovative and creative tasting menu are on offer. Adding cacio e pepe en vessie which is served at the table in theatrical style comes high recommended at Lido 84.

Where: New York, USA

Atomix has advanced in all aspects, moving up 25 positions since last year to enter the top 10 of The World’s 50 Best Restaurants. The Chef’s Counter is an intimate and personable experience featuring a U-shaped counter and an up-close look at the open kitchen. Experience a thoughtfully curated 12-course tasting menu that showcases Korean-inspired yet exceptionally innovative dishes.

Each meticulously crafted dish is elegantly presented in custom-made ceramics, complemented by informative cards that offer a delightful journey into the ingredients, their origins, and the inspirations behind each creation.

Where: Mexico City

Run by Alejandra Flores and Jorge Vallejo, Quintonil, focused on fresh, local ingredients and traditional Mexican flavours and techniques in unique modern preparations. In fact, many of the ingredients travel just 30 metres from urban garden to plate. The tasting menu might contain seasonal dishes such as spider crab in green mole with lime kaffir and blue corn tostadas, or cactus sorbet. There’s also an à la carte menu featuring dishes like braised oxtail in traditional black recado sauce, or charred avocado with escamoles (ant larvae)

Where: Paris, France

The table showcases a sprawling counter designed in a captivating wave-like shape, providing secluded corners for a private dining experience. Additionally, an open kitchen allows you to observe every movement and witness the art of plating, including the presentation of the “Colours of the Day,” a daily dish featuring the freshest seasonal herbs and vegetables. You can also observe the delicate cooking of abalone and the meticulous preparation of lobster by Verjus. Each dish presented holds a meaningful narrative, often centered around human experiences and always infused with a deep sense of care.

World’s 50 Best Restaurants 2022: 11 – 50

11. Trèsind Studio – Dubai
12. A casa do porco
13. Pujol, Mexico City
14. Odette – Singapore
15. Le Du – Bangkok
16. Reale – Italy
17. Gaggan Anand – Bangkok
18. Steirereck – Vienna, Austria
19. Don Julio – Buenos Aires, Argentina
20. Quique Dacosta – Denia, Spain
21. Den – Tokyo, Japan
22. Elkano – Getaria, Spain
23. Kol – London, UK
24. Septime – Paris, France
25. Belcanto – Lisbon, Portugal
26. Schloss Schauenstein – Fürstenau, Switzerland
27. Florilege – Tokyo, Japan
28. Kjolle, Lima. Peru
29. Boragó – Santiago, Chile
30. Frantzen – Stockholm, Sweden
31. Mugaritz – San Sebastián, Spain
32. Hisa Franko – Slovenia
33. El Chato – Bogotá
34. Uliassi – Senegallia, Italy
35. Ikoyi – London, UK
36. Plenitude, Paris
37. Sézanne – Tokyo
38. The Clove Club – London, UK
39. The Jane – Antwerp, Belgium
40. Restaurant Tim Raue – Berlin, Germany
41. Le Calendre, Italy
42. Piazza Duomo – Alba, Italy
43. Leo, Bogotá – Colombia
44. Le Bernardin – New York, USA
45. Nobelhart and Schmutzig – Berlin, Germany
46. Orfali Bros Bistro – Dubai
47. Mayta – Lima, Peru
48. La Grenouillère – La Madelaine-sous-Montreuil, France
49. Rosetta – Mexico City
50. The Chairman – Hong Kong, China