<strong>1. Central (Lima, Peru):</strong> Named the world's best restaurant for 2023, Central has led the way in putting Lima center stage on the global culinary map.
1. Central (Lima, Peru): Named the world's best restaurant for 2023, Central has led the way in putting Lima center stage on the global culinary map.
Gustavo Vivanco Leon/Central
<strong>2. Disfrutar (Barcelona, Spain):</strong> This restaurant was also named Best Restaurant in Europe. It's a place of surprises and innovative gastronomy -- all with a markedly Mediterranean identity.
2. Disfrutar (Barcelona, Spain): This restaurant was also named Best Restaurant in Europe. It's a place of surprises and innovative gastronomy -- all with a markedly Mediterranean identity.
Francesc Guillamet/Disfrutar
<strong>3. Diverxo (Madrid, Spain):</strong> This avant-garde restaurant takes a daring approach with its highly regarded tasting menus served in an elegant white dining area.
3. Diverxo (Madrid, Spain): This avant-garde restaurant takes a daring approach with its highly regarded tasting menus served in an elegant white dining area.
Diverxo
<strong>4. Asador Etxebarri (Atxondo, Spain):</strong> Located in Spain's Basque region, this inviting, rustic restaurant in a mountainous destination features flame-grilled meats and seafood.
4. Asador Etxebarri (Atxondo, Spain): Located in Spain's Basque region, this inviting, rustic restaurant in a mountainous destination features flame-grilled meats and seafood.
Oscar Oliva Poza/Asador Etxebarri
<strong>5. Alchemist (Copenhagen, Denmark):</strong> Set in a remote part of the city known for its industrial buildings, you'll find several different types of caviar, amazing seafood and pigeon aged in beeswax among the delicacies.
5. Alchemist (Copenhagen, Denmark): Set in a remote part of the city known for its industrial buildings, you'll find several different types of caviar, amazing seafood and pigeon aged in beeswax among the delicacies.
Soren Gammelmark/Alchemist
<strong>6. Maido (Lima, Peru):</strong> Giving Lima yet more culinary acclaim, Maido combines Japanese techniques and Peruvian ingredients into rarefied cuisine that follows a seasonal menu.
6. Maido (Lima, Peru): Giving Lima yet more culinary acclaim, Maido combines Japanese techniques and Peruvian ingredients into rarefied cuisine that follows a seasonal menu.
Maido
<strong>7. Lido 84 (Gardone Riviera, Italy):</strong> Set in Lombardy on the western shore of Lake Garda, Lido 84 blends local ingredients, old recipes and international cooking techniques into memorable Italian meals.
7. Lido 84 (Gardone Riviera, Italy): Set in Lombardy on the western shore of Lake Garda, Lido 84 blends local ingredients, old recipes and international cooking techniques into memorable Italian meals.
Lido 84
<strong>8. Atomix (New York City):</strong> Giving the United States its highest ranking this year, Atomix provides a powerhouse experience from a 14-seat basement counter spot on the edge of Koreatown in Manhattan.
8. Atomix (New York City): Giving the United States its highest ranking this year, Atomix provides a powerhouse experience from a 14-seat basement counter spot on the edge of Koreatown in Manhattan.
Evan Sung/Atomix
<strong>9. Quintonil (Mexico City):</strong> This restaurant focuses on fresh, local ingredients and traditional Mexican flavors and techniques with a modern twist. Dishes might include spider crab in green mole, cactus sorbet or even insect tacos.
9. Quintonil (Mexico City): This restaurant focuses on fresh, local ingredients and traditional Mexican flavors and techniques with a modern twist. Dishes might include spider crab in green mole, cactus sorbet or even insect tacos.
Quintonil
<strong>10. Table by Bruno Verjus (Paris):</strong> Table features an open kitchen and makes the top 10 in its debut, thus earning it the Highest New Entry Award. It's in the 12th arrondissement.
10. Table by Bruno Verjus (Paris): Table features an open kitchen and makes the top 10 in its debut, thus earning it the Highest New Entry Award. It's in the 12th arrondissement.
Stéphane Riss/Table by Bruno Verjus