The World’s 50 Best Restaurants awards returned to Europe this year with a ceremony in Turin, where Maido in Lima, Peru, was named the world’s top restaurant for 2025. Helmed by chef Mitsuharu “Micha” Tsumura, Maido’s ascension reflects the global rise of Nikkei cuisine — a sophisticated fusion of Japanese culinary techniques and Peruvian ingredients — and underscores the increasing economic weight of gastronomy as a driver of regional development.
Backed by S.Pellegrino & Acqua Panna, the award carries implications far beyond the kitchen. Inclusion on the 50 Best list can boost annual reservations by up to 30%, with knock-on effects for luxury tourism, local food producers, and agri-food exports.
THE WORLD’S 50 BEST RESTAURANTS LIST
The 2025 list spans 22 countries across five continents and includes ten new entries in the top 50 — a sign of the sector’s dynamism and internationalisation. Italy remains a stronghold, placing four restaurants in the ranking, including Atelier Moessmer Norbert Niederkofler in Brunico (No.20) and Le Calandre in Rubano (No.31).
A historical reference point for global cuisine, Italy is also seeing measurable economic returns. Niko Romito’s Reale (No.18) in Castel di Sangro has turned a remote Abruzzese town into a destination for gourmet tourism, triggering local regeneration and anchoring high-end hospitality in traditionally marginal territories. Other standouts are Lido 84 (No. 16), Piazza Duomo (No. 32), and Uliassi (No. 43).
SPECIAL AWARDS HIGHLIGHT ROLE MODELS IN FOOD CULTURE
This year’s awards also recognized individuals shaping the global gastronomic narrative. Massimo Bottura and Lara Gilmore received the Woodford Reserve Icon Award, acknowledging their work at Osteria Francescana as well as their social projects, such as Food for Soul, which reframes the role of hospitality in addressing inequality and sustainability.
Paris-based pastry chef Maxime Frédéric was named World’s Best Pastry Chef, while Spain’s Mohamed Benabdallah, head sommelier at Asador Etxebarri (No.2), received the Best Sommelier title — signalling the increasing importance of wine and beverage programmes as core components of fine dining economics.
A MATURING ECOSYSTEM
Now in its third decade, the 50 Best platform — owned and organised by UK-based William Reed — has grown into a multi-tiered ecosystem encompassing regional rankings, bar and hotel awards, and a network of brand partnerships. The voting process, independently verified by Deloitte, includes a 28-region panel with gender-balanced representation and is increasingly seen as a bellwether for global culinary trends.
Beyond the accolades, the message from Turin is unmistakable: fine dining has matured into a high-value sector, where culture, innovation, and sustainability converge with economic development. These restaurants are no longer merely destinations for elite palates — they are strategic hubs for tourism, investment, and global influence.