Serving Spanish and Mexican modern fusion, Biko is the creation of Basque chefs Mikel Alonso and Bruno Oteiza. The pair skillfully blend flavors from their homeland with Mexican ingredients.
10. Biko (Mexico City) —
Serving Spanish and Mexican modern fusion, Biko is the creation of Basque chefs Mikel Alonso and Bruno Oteiza. The pair skillfully blend flavors from their homeland with Mexican ingredients.
Biko
Serving high-end Mexican food remastered under the guidance of contemporary chef Enrique Olvera, Pujol is famous for its reinterpretation of popular national dishes. In recent years, however, Olvera and head chef Erik Guerrero have switched their focus to using age-old ingredients and techniques to create original new dishes.
9. Pujol (Mexico City) —
Serving high-end Mexican food remastered under the guidance of contemporary chef Enrique Olvera, Pujol is famous for its reinterpretation of popular national dishes. In recent years, however, Olvera and head chef Erik Guerrero have switched their focus to using age-old ingredients and techniques to create original new dishes.
Pujol
Mani serves exquisite dishes with a Brazilian twist. Chef team Helena Rizzo and Daniel Redondo met while working at famed El Celler de Can Roca in Spain so it's no surprise their cooking is something special.
8. Maní (Sao Paulo, Brazil) —
Mani serves exquisite dishes with a Brazilian twist. Chef team Helena Rizzo and Daniel Redondo met while working at famed El Celler de Can Roca in Spain so it's no surprise their cooking is something special.
Bruno Geraldi/Mani Restaurant
Tegui, with its sophisticated tasting menu, has put contemporary Argentine cuisine on the map. Chef Germán Martitegui, who honed his skills in France, the U.S. and Argentina, takes pride in using local produce.
7. Tegui (Buenos Aires, Argentina) —
Tegui, with its sophisticated tasting menu, has put contemporary Argentine cuisine on the map. Chef Germán Martitegui, who honed his skills in France, the U.S. and Argentina, takes pride in using local produce.
Tegui
Much of Quintonil's ingredients are grown in the restaurant's own urban orchard. Co-owner Jorge Vallejo highlights the value of fruit and vegetables through his cooking, which features twists on traditional Mexican dishes.
6. Quintonil (Mexico City) —
Much of Quintonil's ingredients are grown in the restaurant's own urban orchard. Co-owner Jorge Vallejo highlights the value of fruit and vegetables through his cooking, which features twists on traditional Mexican dishes.
Quintonil
Maido's take on Nikkei cuisine -- a fusion of Japanese and Peruvian -- is widely regarded as the best in Lima, which is no small feat considering the Peruvian capital has earned its name as South America's No.1 foodie hotspot.
5. Maido (Lima, Peru) —
Maido's take on Nikkei cuisine -- a fusion of Japanese and Peruvian -- is widely regarded as the best in Lima, which is no small feat considering the Peruvian capital has earned its name as South America's No.1 foodie hotspot.
Estudio
D.O.M. is the flagship restaurant of Alex Atala, known for his pioneering work discovering Amazonian ingredients and incorporating them into unique dishes.
4. D.O.M. (Sao Paulo, Brazil) —
D.O.M. is the flagship restaurant of Alex Atala, known for his pioneering work discovering Amazonian ingredients and incorporating them into unique dishes.
Rubens-Kato/DOM
Astrid y Gaston's extensive tasting menu offers an exploration of the region's ingredients, traditions and culinary techniques. Founded by chef turned restaurateur Gastón Acurio and his wife Astrid Gutsche, the operation is now overseen by head chef Diego Munoz.
3. Astrid y Gaston (Lima, Peru) —
Astrid y Gaston's extensive tasting menu offers an exploration of the region's ingredients, traditions and culinary techniques. Founded by chef turned restaurateur Gastón Acurio and his wife Astrid Gutsche, the operation is now overseen by head chef Diego Munoz.
Astrid y Gaston
Borago serves contemporary Chilean with a natural focus. Chef Rodolfo Guzman has earned a name for himself by introducing numerous Chilean ingredients, products and techniques to the world for the first time, rewriting his country's culinary rulebook in the process.
2. Borago (Santiago, Chile) —
Borago serves contemporary Chilean with a natural focus. Chef Rodolfo Guzman has earned a name for himself by introducing numerous Chilean ingredients, products and techniques to the world for the first time, rewriting his country's culinary rulebook in the process.
Borago
Chef Virgílio Martínez's star has been rising rapidly for the last few years, coinciding with Lima's ascent to become one of the world's leading gastronomic destinations. Martínez trained in kitchens in London, New York, Bogotá and Madrid before opening Central in 2009. Central made its debut on the World's 50 Best Restaurants list in 2013 at No.50 and has since rocketed to No.4.
1. Central - Lima, Peru —
Chef Virgílio Martínez's star has been rising rapidly for the last few years, coinciding with Lima's ascent to become one of the world's leading gastronomic destinations. Martínez trained in kitchens in London, New York, Bogotá and Madrid before opening Central in 2009. Central made its debut on the World's 50 Best Restaurants list in 2013 at No.50 and has since rocketed to No.4.
Central