The World’s 50 Best Restaurants 2025: ( Part 1 )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.100 Neolokal
Istanbul
@neolokal

With chef Maksut Aşkar at the helm, Neolokal spins Turkish heritage produce into original global and local dishes.

Part of the city’s Salt Galata cultural complex, the restaurant also serves jaw-dropping views of the Golden Horn through its floor-to-ceiling windows – be sure to make time for a rooftop cocktail. Neolokal’s supplies come from a sustainable farm in nearby Gümüşdere, and believing his research should be open source, Aşkar also gives away his recipes online.

No.99 Amisfield Restaurant – NEW ENTRY
Queenstown
@amisfieldrestaurant

The stunning rustic stone and wood building that is Amisfield Restaurant is found on a 200-acre winery just half-an-hour’s-drive from Queenstown in New Zealand.

With wild views over Lake Hayes and a backdrop of snow-capped mountains, this really is the full rural experience. But the food is anything but rustic. Homegrown hero Vaughan Mabee has been at the restaurant since 2012, cooking fresh, locally sourced and often hunted ingredients that are expertly paired with the estate’s exceptional wines.

No.98 César – NEW ENTRY
New York
@cesar.newyork

Opened in 2024 by chef César Ramirez, this sleek and minimalist spot in Manhattan has been making waves in a relatively short time.

Born in Mexico and raised in Chicago, Ramirez moved to New York in 1998 and worked with David Bouley at Danube and Bouley, and at Chef’s Table at Brooklyn Fare. César offers a 13-course tasting menu with emphasis on seafood – featuring Chef’s iconic uni toast – blending Japanese precision with French technique and global flavours.

No.97 Labyrinth
Singapore
@restaurantlabyrinth

Labyrinth takes inspiration from many Singaporean classic dishes but turns them into modernised and elegant versions of themselves. Chef LG Han’s food is constantly evolving, and every meal here feels different, yet the core of his ideas stem from dishes you’ll find on Singapore’s streets.

The set menu has multiple small, fun bites, all of which are constantly being updated, but may include char kway teow or Hainanese chicken rice donabe.

No.96 Atelier Crenn – RE-ENTRY
San Francisco
@atelier.crenn

Perched on a steep hillside in Cow Hollow, San Francisco, Atelier Crenn is a serene escape from the city. Complementing the calm interior and cosy dining room is Dominique Crenn’s elegant cuisine, inspired by her childhood and her artist father.

Based on the concept of Poetic Culinaria, Crenn’s tasting menu takes diners through a poetic sequence of stunning dishes, with superb wine pairings and seamless service by charming general manager Maxime Larquier and iconic desserts from pastry chef Juan Contreras.

No.95 Evvai – RE-ENTRY
São Paulo
@evvai_sp

Luiz Filipe Souza opened Evvai in São Paulo’s upmarket Jardins neighbourhood in 2017, after training in Italian restaurants including Fasano and Piselli in São Paulo and Reale in Castel di Sangro, Italy.

In 2018, he represented Brazil in the Bocuse D’Or competition, reaching the finals in Lyon. Souza coined the phrase ‘Oriundi cuisine’ at Evvai, which refers to descendants of Italy all over the world and is translated in the kitchen into immigrant-inspired dishes.

No.94 Meet the Bund – NEW ENTRY
Shanghai
@meetthebund_sh

In both venue aesthetic and menu design, Meet the Bund’s concept homes in on the idea of upholding tradition while striving for innovation.

This translates to a modern interpretation of customary Fujian – one of China’s eight ancient culinary traditions – elements, be it anything from signature plates rooted in archetypal regional dishes to brick-red decor representing the indigenous Minnan houses of southern Fujian, juxtaposed against a sprawling view across Shanghai’s iconic skyline.

No.93 Burnt Ends
Singapore
@burntends.sg

Chef Dave Pynt remains at the helm but works closely with executive chef Patrick Leano to ensure that new dishes appear on the menu with the distinctive Burnt Ends DNA.

Nearly every dish, including the classics and the must-try daily specials, is kissed by the flame, whether directly from the grill or from an oven pit with burning logs.

With Chef Leano’s Filipino heritage, you’ll see some Asian sauces and flavours make their way onto the menu.

No.92 Al Gatto Verde – NEW ENTRY
Modena
@algattoverdecasamarialuigia

Al Gatto Verde is in the grounds of Massimo Bottura and Lara Gilmore’s Casa Maria Luigia in Modena and led by Canadian chef Jessica Rosval. Chef Rosval joined Osteria Francescana in 2013, before becoming chef de cuisine at Casa Maria Luigia. The menu is centred around wood-fired cooking and seasonal ingredients – there isn’t much that hasn’t been touched by a flame. Green by name and nature, the restaurant prioritises sustainability, sourcing from its own gardens and local initiatives.

No.91 Koan – NEW ENTRY
Copenhagen
@koancph

‘Koan’ is a word taken from Zen Buddhism – its meaning is a riddle-like question that helps to create an open mind, and has become the philosophy behind the restaurant, led by chef-patron Kristian Baumann.

Delicate and complex dishes showcase Baumann’s two worlds: his Danish upbringing and career, and Korean technique and rich culinary heritage. The warm and welcoming interiors, beautiful hand-selected Korean tableware and carefully choreographed service combine with the menu and drinks pairings for a memorable dining experience.

No.90 Le Bernardin
New York
@lebernardinny

Established in Paris nearly 50 years ago by brother and sister Gilbert and Maguy Le Coze, Le Bernardin expanded to New York in 1986.

Decorated chef Eric Ripert has run the kitchen for more than 20 years. Le Bernardin offers several menu options: a classic four-course menu; a popular vegetarian tasting menu, and a chef’s menu, featuring classics and Ripert’s own favourites. Dishes across the menus marry French and global influences, especially from Asia.