{"id":3387,"date":"2025-06-27T10:55:32","date_gmt":"2025-06-27T02:55:32","guid":{"rendered":"https:\/\/www.tastytrip.com\/?p=3387"},"modified":"2026-02-12T16:42:15","modified_gmt":"2026-02-12T08:42:15","slug":"worlds50best-2025","status":"publish","type":"post","link":"https:\/\/www.tastytrip.com\/en\/worlds50best-2025\/","title":{"rendered":"Beyond the World's 50 Best: What Restaurants Really Face"},"content":{"rendered":"

In a recent conversation with a chef, I casually asked, \u201cHow have things been lately?\u201d He responded with a faint, weary smile, then quietly began talking about the pressure he had been under. He admitted that some media outlets had requested the restaurant cover their flights and accommodation for a \u201cvisit experience.\u201d For a small restaurant, this is a heavy burden to shoulder. That moment sparked a line of reflection for me: in the glow of prestigious global rankings, what kind of invisible pressure are independent restaurants\u2014those without corporate backing\u2014facing just to be seen?<\/p>\n

When the 2025 edition of The World\u2019s 50 Best Restaurants was revealed on June 19 in Turin, Italy, most of the industry\u2019s attention turned, as expected, to the newly crowned number one and the shifts in this year\u2019s rankings. But behind the applause and celebration, I kept thinking of that conversation. What kind of resource investment goes into shaping these rankings? This year, Maido (No. 1) in Lima, Peru took the top spot, followed by Asador Etxebarri (No. 2) in Atxondo, Spain, and Quintonil (No. 3) in Mexico City. Interestingly, Quintonil is categorized as part of North America on the global list, yet it also appears on the Latin America list\u2014an overlap that has puzzled some.<\/p>\n

This year marks the first time that Central and South America have had an overwhelming presence in the top ten. According to analysis by XtremeFoodies, Latin America is divided into four voting regions with around 160 voters total, while the entire Iberian Peninsula\u2014Spain and Portugal combined\u2014shares just one voting region, with roughly 40 voters. That means Latin America enjoys a built-in numerical advantage when it comes to votes. Some observers also noted that following the 2024 Latin America\u2019s 50 Best awards, Maido hosted a lavish 15th anniversary party attended by more than a thousand guests. That celebration is now widely seen as a key moment in securing this year\u2019s top spot\u2014perhaps also explaining why so many cities are eager to host the awards in future years.<\/p>\n

Some observers also noted that following the 2024 Latin America\u2019s 50 Best awards, Maido hosted a lavish 15th anniversary party attended by more than a thousand guests. That celebration is now widely seen as a key moment in securing this year\u2019s top spot\u2014perhaps also explaining why so many cities are eager to host the awards in future years.<\/p>\n

\"\"World's 50 Best\u00a02025<\/p>\n

Europe: Italy Leads, Nordic Forces Rising<\/strong><\/p>\n

Europe still dominates the list overall, with 23 restaurants included \u2014 two more than last year. Italy performed particularly well with six restaurants ranked. Atelier Moessmer (No. 20), a three-star restaurant located in Brunico in northern Italy, reentered the list with a refreshed identity. Aside from Lido 84 (No. 12), the others are all established three-Michelin-star institutions. Spain\u2019s total number dipped slightly due to Disfrutar\u2019s (last year\u2019s No. 1) graduation into the \u201cBest of the Best\u201d hall of fame. Meanwhile, several of the iconic three-star restaurants in the Basque Country have gradually faded from the list over time.<\/p>\n

Asador Etxebarri: A Counterexample to the System<\/strong><\/p>\n

Asador Etxebarri (No. 2), located in the Basque Country, stands as a striking counterexample to the system. Over the past decade, \u201clive-fire cooking\u201d has emerged as a global trend, replacing the dominance of molecular gastronomy and New Nordic cuisine. At the heart of this shift is chef V\u00edctor Arguinzoniz, whose restaurant has maintained a top-ten position for ten years\u2014without PR support, without media tours, and without the chef ever leaving his restaurant. Many had hoped this would be the year he\u2019d finally reach the top, on his own terms. The idea of him taking the stage, receiving a ten-minute standing ovation, had already formed in our minds. But once again, the top spot slipped through his fingers.<\/p>\n

\"\"Asador Etxebarri, Photo by Edward Hu<\/p>\n

\"\"Asador Etxebarri, Photo by Edward Hu<\/p>\n

\"\"The author (left) with Mohamed Benabdallah (right), World's Best Sommelier 2025, Photo by Edward Hu<\/p>\n

 <\/p>\n

The Eternal White Rose of the North<\/strong><\/p>\n

In Northern Europe, many are watching to see when Alchemist (No. 5) in Copenhagen will claim the crown. Alchemist has been ranked in the top 11 for a while, and now that both Noma and Geranium have earned the No. 1 title and moved into the hall of fame, Alchemist is finally a contender. Two new Nordic entries also made it into this year\u2019s list on merit: Vyn (No. 47) in Sweden and Kadeau (No. 41) in Denmark, both two-Michelin-star restaurants, underscoring the region\u2019s continued relevance in global fine dining.<\/p>\n