Top Travel News From May 2026 / Part 4 / The World’s 50 Best Restaurants 2025: The Extended List Revealed / Publisher Theworlds50best

Spread across 25 destinations and 37 cities, the extended list of The World’s 50 Best Restaurants 2025, sponsored by S.Pellegrino & Acqua Panna, features some of the most esteemed dining spots in the world.

With exciting new entries from places including Atxondo, Fürstenau, Macau, Queenstown, São Paulo, San Francisco and Tulum, prepare your palate to feast on the 51-100 list 2025.

No.69 Hiša Franko
Kobarid
@hisafranko

Pronounced Hi-sha Franko, chef Ana Roš’ restaurant is in the stunning surroundings of the Soča Valley and has drawn visitors to Slovenia from all over the world.

In a big house in the countryside, visitors can enjoy aperitivo on a meadow overlooking snowy peaks as well as the hyper-seasonal tasting menu. Roš not only runs the restaurant, but also ages local Tolminc cheese, has an impressive cellar filled with biodynamic wines, and there’s even a mixology lab.

No.68 Masque           
Mumbai
@masquerestaurant

Arguably India’s most forward-thinking restaurant, Masque’s raison d’être is to show off the wealth of the country’s produce, extracting maximum flavour from local ingredients in a 10-course tasting menu served in a stylish former Mumbai textile mill.

With self-taught cook and entrepreneur Aditi Dugar at the helm, Masque has won a string of accolades since opening in 2016. After the departure of founding chef Prateek Sadhu in 2022, the culinary reins are in the skilled hands of Varun Totlani.

No.67 Arca – NEW ENTRY
Tulum
@arcatulum

Arca elevates the culinary experience typically found in touristic beaches all over Mexico by bringing sophistication to popular dishes and creating a sustainable spot where nature rules.

Chef Jose Luis Hinostroza, hailing from Tijuana in Baja California, reinvents Mexican street food dishes with local ingredients and modern techniques. He brings the explosion of flavours to the Caribbean jungle, creating unique recipes with sophisticated taste. Alongside the nostalgia and inventiveness, fire is an important element in the kitchen. 

No.66 Saint Peter
Sydney
@saintpeterpaddo

Not every restaurant can legitimately claim to be spearheading a movement. Yet this uber-cool concept from Josh Niland takes the great Australian seafood tradition to previously unexplored heights.

Known as ‘the fish butcher’, Niland favours techniques typically associated with meat. With a gill-to-fin approach, he utilises as much of the fish as possible, from eyes to organs, bones to scales – and everything in between. The innovative menu changes daily to reflect that morning’s catch. 

No.65 Quique Dacosta
Dénia
@quiqedacosta

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.

No.64 Fu He Hui
Shanghai
@fuhehui

Part of executive chef Tony Lu’s celebrated Fu Group, Fu He Hui (meaning ‘fortune and intelligence’) offers an education in China’s diverse plant kingdom served in a zen-like space.

Alongside sophisticated Chinese tea pairings, the tasting menu includes intricate, artful dishes and pays tribute to quality seasonal ingredients from across the country.

Chef Lu works with regional farming communities to source produce, presenting each course with time-honoured preparation methods dating back to the Ming and Qing dynasties.  

No.63 Bozar
Brussels
@bozarbrussels

Bozar is the culinary jewel in the crown of Brussels’ Art Deco Centre for Fine Arts – the last building ever to have been designed by architectural luminary Victor Horta.

In 2018, Armenian-born chef Karen Torosyan fulfilled a long-held ambition by buying out the venue he had helped establish. While the descriptor has changed from ‘Brasserie’ to ‘Restaurant’, the menus still feature the same sort of artisan-led, New Belgian fare with which Torosyan made his name.

No.62 Willem Hiele
Oudenburg
@restaurantwillemhiele

Chef Willem Hiele moved from his Flanders fishing hut to quite different surroundings: an impressive architectural building which used to be a residential house in the historic polders of The Keignaert nature reserve.

Although well hidden, up close the brutalist building is imposing. Step inside to experience Hiele’s stellar seafood-led cooking, which moves to the rhythm of the seasons and the ocean, with dishes often touched by fire, a light playfulness and accompanied by intense, powerful sauces.

No.61 Nuema
Quito
@nuema_restaurante

At Nuema, Ecuador’s biodiversity is reviewed daily by chefs Alejandro Chamorro and Pía Salazar. Each dish is a stunning example of avant-garde gastronomy: angular and unusual shapes, bright colours and profound flavours.

Endemic ingredients take centre stage, such as nepia (a fermented paste of cassava and chilli), mashua (a tuber native to the Andes) and river shrimp from Manabí. Named The World’s Best Pastry Chef 2023, Salazar serves up a storm of unmissable desserts.