<strong>25. </strong><a href="index.php?page=&url=http%3A%2F%2Fwww.restaurantfrantzen.com%2F" target="_blank" target="_blank"><strong>Frantzén </strong></a><strong>(Stockholm, Sweden): </strong>At this three-story restaurarnt in Stockholm's Norrmalm district, Chef Björn Frantzén serves up Nordic cuisine with Asian influences. Click on to see the rest of the top 25 venues to make the 2022 World's Best Restaurants list.
25. Frantzén (Stockholm, Sweden): At this three-story restaurarnt in Stockholm's Norrmalm district, Chef Björn Frantzén serves up Nordic cuisine with Asian influences. Click on to see the rest of the top 25 venues to make the 2022 World's Best Restaurants list.
Courtesy Frantzen
<strong>24. </strong><a href="index.php?page=&url=https%3A%2F%2Fwww.thechairmangroup.com%2F" target="_blank" target="_blank"><strong>The Chairman</strong></a><strong> (Hong Kong):</strong> This popular Hong Kong restaurant won the Highest Climber Award in 2021, but this year it dropped 14 places down the rankings.
24. The Chairman (Hong Kong): This popular Hong Kong restaurant won the Highest Climber Award in 2021, but this year it dropped 14 places down the rankings.
The Chairman
<strong>23. </strong><a href="index.php?page=&url=https%3A%2F%2Fwww.thejaneantwerp.com%2F" target="_blank" target="_blank"><strong>The Jane</strong></a><strong> (Antwerp, Belgium):</strong> A new entry from Antwerp, which hosted the awards in 2021, this restaurant is set in the former chapel of a military hospital.
23. The Jane (Antwerp, Belgium): A new entry from Antwerp, which hosted the awards in 2021, this restaurant is set in the former chapel of a military hospital.
Adobe Stock
<strong>22. </strong><a href="index.php?page=&url=http%3A%2F%2Fwww.septime-charonne.fr%2F" target="_blank" target="_blank"><strong>Septime</strong></a><strong> (Paris, France):</strong> A perfectly poached egg with corn and parmesan at Septime. The no-choice menu at this Paris restaurant changes seasonally.
22. Septime (Paris, France): A perfectly poached egg with corn and parmesan at Septime. The no-choice menu at this Paris restaurant changes seasonally.
courtesy lindsey tramuta
<strong>21. </strong><a href="index.php?page=&url=http%3A%2F%2Fwww.mugaritz.com%2Fen%2F" target="_blank" target="_blank"><strong>Mugaritz</strong></a><strong> (San Sebastian, Spain): </strong>This confection of shrimp and ice is part of what helped Mugaritz stay in the top 25 this year.
21. Mugaritz (San Sebastian, Spain): This confection of shrimp and ice is part of what helped Mugaritz stay in the top 25 this year.
José Luis López de Zubiría / Mugaritz
<strong>20. </strong><a href="index.php?page=&url=http%3A%2F%2Fwww.jimbochoden.com%2Fen%2F" target="_blank" target="_blank"><strong>Den</strong></a><strong> (Tokyo, Japan): </strong>This Japanese eatery was named Best Restaurant in Asia.
20. Den (Tokyo, Japan): This Japanese eatery was named Best Restaurant in Asia.
Den
<strong>19. </strong><a href="index.php?page=&url=https%3A%2F%2Fwww.piazzaduomoalba.it%2Fit%2F" target="_blank" target="_blank"><strong>Piazza Duomo</strong></a><strong> (Alba, Italy):</strong> At this northern Italian restaurant, you can sample escargot that was first bred by Benedictine monks.
19. Piazza Duomo (Alba, Italy): At this northern Italian restaurant, you can sample escargot that was first bred by Benedictine monks.
Piazza Duomo
<strong>18. </strong><a href="index.php?page=&url=https%3A%2F%2Falchemist.dk%2F" target="_blank" target="_blank"><strong>Alchemist</strong></a><strong> (Copenhagen, Denmark):</strong> It was another good year for Copenhagen, with this Refshaleøen restaurant a high new entry on the list.
18. Alchemist (Copenhagen, Denmark): It was another good year for Copenhagen, with this Refshaleøen restaurant a high new entry on the list.
Adobe Stock
<strong>17. </strong><a href="index.php?page=&url=https%3A%2F%2Fwww.nobelhartundschmutzig.com%2Fen%2F" target="_blank" target="_blank"><strong>Nobelhart & Schmutzig</strong></a><strong> (Berlin, Germany): </strong>This Berlin restaurant entered the top 50 at No.45 last year and has already climbed to No. 17.
17. Nobelhart & Schmutzig (Berlin, Germany): This Berlin restaurant entered the top 50 at No.45 last year and has already climbed to No. 17.
Xamax/ullstein bild/Getty Images
<strong>16. </strong><a href="index.php?page=&url=https%3A%2F%2Fwww.restauranteelkano.com%2Fen%2F" target="_blank" target="_blank"><strong>Elkano</strong></a><strong> (Getaria, Spain): </strong>Aitor Arregui is the chef behind this Basque Country grill.
16. Elkano (Getaria, Spain): Aitor Arregui is the chef behind this Basque Country grill.
Elkano
<strong>15. </strong><a href="index.php?page=&url=https%3A%2F%2Fwww.nikoromito.com%2Freale%2F" target="_blank" target="_blank"><strong>Reale</strong></a><strong> (Castel di Sangro, Italy): </strong>Pigeon and pistachio is one of the stand-out dishes at Chef Niko Romito's restaurant.
15. Reale (Castel di Sangro, Italy): Pigeon and pistachio is one of the stand-out dishes at Chef Niko Romito's restaurant.
Roberto Sammartini
<strong>14. </strong><a href="index.php?page=&url=http%3A%2F%2Fwww.parrilladonjulio.com%2F" target="_blank" target="_blank"><strong>Don Julio</strong></a><strong> (Buenos Aires, Argentina):</strong> The beef at Don Julio is from grass-fed Aberdeen Angus and Hereford cattle bred just outside of Buenos Aires.
14. Don Julio (Buenos Aires, Argentina): The beef at Don Julio is from grass-fed Aberdeen Angus and Hereford cattle bred just outside of Buenos Aires.
Don Julio
<strong>13. </strong><a href="index.php?page=&url=https%3A%2F%2Fwww.steirereck.at%2F" target="_blank" target="_blank"><strong>Steirereck</strong></a><strong> (Vienna, Austria): </strong>Last year's winner of the Art of Hospitality Award, Steirereck dropped down one place this year.
13. Steirereck (Vienna, Austria): Last year's winner of the Art of Hospitality Award, Steirereck dropped down one place this year.
Steirereck
<strong>12. </strong><a href="index.php?page=&url=https%3A%2F%2Fwww.uliassi.com%2Fhomepage%2F" target="_blank" target="_blank"><strong>Uliassi</strong></a><strong> (Senigallia, Italy):</strong> This year's Highest Climber, Uliassi serves contemporary cuisine inspired by the traditions of the Adriatic Coast, says The World's 50 Best Restaurants team.
12. Uliassi (Senigallia, Italy): This year's Highest Climber, Uliassi serves contemporary cuisine inspired by the traditions of the Adriatic Coast, says The World's 50 Best Restaurants team.
Doco Dalfiano/Newscom
<strong>11.</strong><strong><em> </em></strong><a href="index.php?page=&url=http%3A%2F%2Fwww.maido.pe%2Fen%2F" target="_blank" target="_blank"><strong>Maido</strong></a><strong> (Lima, Peru): </strong>Japanese-Peruvian fusion is the deal at Mitsuharu Tsumura's Peru restaurant.
11. Maido (Lima, Peru): Japanese-Peruvian fusion is the deal at Mitsuharu Tsumura's Peru restaurant.
Estudio/Maido
<strong>10.</strong><strong><em> </em></strong><a href="index.php?page=&url=https%3A%2F%2Fwww.alajmo.it%2Fen%2Fsezione%2Fle-calandre%2Fle-calandre" target="_blank" target="_blank"><strong>Le Calandre </strong></a><strong>(Rubano, Italy): </strong>Le Calandre shot right up to the top 10 this year, thanks to fun and innovative dishes such as tiramisu in a pipe.
10. Le Calandre (Rubano, Italy): Le Calandre shot right up to the top 10 this year, thanks to fun and innovative dishes such as tiramisu in a pipe.
Le Calandre
<strong>9. </strong><a href="index.php?page=&url=http%3A%2F%2Fwww.quintonil.com%2F" target="_blank" target="_blank"><strong>Quintonil</strong></a><strong> (Mexico City, Mexico):</strong> Another high climber, Jorge Vallejo's Mexico City eatery celebrates its 10th anniversary this year.
9. Quintonil (Mexico City, Mexico): Another high climber, Jorge Vallejo's Mexico City eatery celebrates its 10th anniversary this year.
Quintonil
<strong>8. </strong><a href="index.php?page=&url=https%3A%2F%2Fwww.ristorantelido84.com%2Fen%2Fhome-2%2F" target="_blank" target="_blank"><strong>Lido 84</strong></a><strong> (Gardone Riviera, Italy): </strong>Last year's highest new entry climbed seven more places this year to land in the number eight spot.
8. Lido 84 (Gardone Riviera, Italy): Last year's highest new entry climbed seven more places this year to land in the number eight spot.
Ryan King/Lido 84
<strong>7. </strong><a href="index.php?page=&url=https%3A%2F%2Facasadoporco.com.br%2F" target="_blank" target="_blank"><strong>A Casa do Porco</strong></a><strong> (São Paulo, Brazil):</strong> Led by Chef Jefferson Rueda, this Sao Paulo eatery's menu focuses on pork -- its name means 'House of the Pig' in Portuguese -- though there is a vegetarian menu.
7. A Casa do Porco (São Paulo, Brazil): Led by Chef Jefferson Rueda, this Sao Paulo eatery's menu focuses on pork -- its name means 'House of the Pig' in Portuguese -- though there is a vegetarian menu.
Mauro Holanda/A Casa do Porco
<strong>6. </strong><a href="index.php?page=&url=http%3A%2F%2Fasadoretxebarri.com%2F" target="_blank" target="_blank"><strong>Asador Etxebarri</strong></a><strong> (Axpe, Spain): </strong>Last year's No. 3 winner, Asador Etxebarri dropped to No. 6 in this year's rankings<strong>. </strong>All of the dishes at this Spanish restaurant, even dessert, are flame-grilled.
6. Asador Etxebarri (Axpe, Spain): Last year's No. 3 winner, Asador Etxebarri dropped to No. 6 in this year's rankings. All of the dishes at this Spanish restaurant, even dessert, are flame-grilled.
Asador Extebarri
<strong>5.</strong><strong><em> </em></strong><a href="index.php?page=&url=https%3A%2F%2Fwww.pujol.com.mx%2Fen%2F" target="_blank" target="_blank"><strong>Pujol</strong></a><strong> (Mexico City, Mexico):</strong> The top restaurant in North America on this year's list, Mexico City's Pujol was founded in 2000 by Chef Enrique Olvera and showcases the best of Mexican gastronomy.
5. Pujol (Mexico City, Mexico): The top restaurant in North America on this year's list, Mexico City's Pujol was founded in 2000 by Chef Enrique Olvera and showcases the best of Mexican gastronomy.
Courtesy William Reed Ltd.
<strong>4. </strong><a href="index.php?page=&url=https%3A%2F%2Fdiverxo.com%2Fen%2F" target="_blank" target="_blank"><strong>Diverxo</strong></a><strong> (Madrid, Spain):</strong> Led by Chef David Munoz -- widely considered one of the world's most creative cooks -- Diverxo features a 12-course tasting menu made up of innovative, Asian-inspired dishes.
4. Diverxo (Madrid, Spain): Led by Chef David Munoz -- widely considered one of the world's most creative cooks -- Diverxo features a 12-course tasting menu made up of innovative, Asian-inspired dishes.
Pierre-Philippe Marcou/AFP/Getty Images
<strong>3. </strong><a href="index.php?page=&url=http%3A%2F%2Fwww.disfrutarbarcelona.com%2F" target="_blank" target="_blank"><strong>Disfrutar</strong></a><strong> (Barcelona, Spain): </strong>Disfrutar debuted at No.18 on the World's 50 Best Restaurants list in 2018, and has since climbed to the No. 3 spot.
3. Disfrutar (Barcelona, Spain): Disfrutar debuted at No.18 on the World's 50 Best Restaurants list in 2018, and has since climbed to the No. 3 spot.
Adria Goula Sarda/Disfrutar
<strong>2. </strong><a href="index.php?page=&url=http%3A%2F%2Fcentralrestaurante.com.pe%2Fen%2F" target="_blank" target="_blank"><strong>Central </strong></a><strong>(Lima, Peru):</strong> Chef Virgilio Martínez runs flagship restaurant Central with his wife, Pía León. Dishes in this Lima eatery celebrate the unique landscapes, history and traditions of Peru.
2. Central (Lima, Peru): Chef Virgilio Martínez runs flagship restaurant Central with his wife, Pía León. Dishes in this Lima eatery celebrate the unique landscapes, history and traditions of Peru.
Gustavo Vivanco Leon
<strong>1. </strong><a href="index.php?page=&url=http%3A%2F%2Fwww.geranium.dk%2Fen%2F" target="_blank" target="_blank"><strong>Geranium</strong></a><strong> (Copenhagen, Denmark):</strong> Last year's number two restaurant takes the 2022 crown. Geranium serves a meat-free, seasonally based Scandi menu. Open just four days a week, it's led by Chef Rasmus Kofoed.
1. Geranium (Copenhagen, Denmark): Last year's number two restaurant takes the 2022 crown. Geranium serves a meat-free, seasonally based Scandi menu. Open just four days a week, it's led by Chef Rasmus Kofoed.
Claes Bech-Poulsen