Maido (Peru)

Maido, located in Lima, confidently holds its status as one of the world’s leading restaurants, redefining gastronomy through the lens of Nikkei, a bold fusion of Japanese and Peruvian cuisines. Chef Mitsuharu Tsumura has crafted a menu where Japanese precision and minimalism meet the vibrant flavors of Latin America. Signature dishes include Amazonian fish tartare, unagi with anchovies, and seafood marinated in miso.

Asador Etxebarri (Spain)

Asador Etxebarri is located in the small Basque village of Atxondo in northern Spain. The restaurant is renowned for preparing all dishes over an open flame. Chef Victor Arguinzoniz personally selects the firewood and adjusts the temperature for each dish. The menu features oysters, prawns, milk-fed lamb, and other simple ingredients, yet the flavor is astonishing. Here, nothing is masked with sauces or elaborate presentations.

Quintonil (Mexico)

Quintonil, situated in the heart of Mexico City, is a flagship of contemporary Mexican cuisine. Chef Jorge Vallejo reinterprets traditional flavors using local, seasonal ingredients. Signature dishes include a molecular version of guacamole, tuna with cactus, and prawns with chili and amaranth. Interestingly, over 90% of all ingredients are sourced from Mexican farms, making the cuisine truly local.

Diverxo (Spain)

Diverxo, based in Madrid, is the boldest restaurant in Spain and the only one in the city with three Michelin stars. Its founder and chef David Munoz is known as a culinary provocateur who breaks boundaries between cuisines and styles. Diverxo offers an eclectic menu where Chinese dim sum may be paired with Spanish jamon, and seafood comes with curry-coconut sauce. The main feature of the restaurant is its theatrical presentation. Dining here feels like a performance, with each dish delivering an element of surprise.

Alchemist (Denmark)

Alchemist, located in Copenhagen, is one of the most extraordinary restaurants in the world. Its chef, Rasmus Munk, transforms dinner into a multilayered artistic experience, blending gastronomy with science, visual art, and social themes. The menu includes more than 50 miniature courses, each conveying a message: lamb tongue as a symbol of freedom of speech, oysters with seaweed smoke as a metaphor for ocean pollution.