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Noma
Copenhagen restaurant, pioneer of New Nordic cuisine, repeatedly rated world's best
97.5
Ranklist
Ranklist
Ranked by objective public data. Data snapshot 2026-09-22.
Rankings are computed from the authoritative public sources listed below, weighted into a single objective index.
Copenhagen restaurant, pioneer of New Nordic cuisine, repeatedly rated world's best
Modena restaurant, chef Massimo Bottura's modern Italian cuisine temple
Girona three-brother restaurant, Catalan cuisine and dream desserts
Menton coast restaurant, chef Mauro Colagreco's vegetable philosophy
Lima restaurant, Peruvian ingredient exploration guided by altitude ecological zones
Barcelona restaurant, avant-garde molecular cuisine inherited from El Bulli
Madrid restaurant, chef Dabiz Muñoz's dramatic fusion cuisine
Basque charcoal grill restaurant, precisely controls heat with different woods
Lima Nikkei fusion restaurant, chef Mitsuharu's Nikkei cuisine
Bangkok restaurant, Indian cuisine presented via molecular techniques and emoji menu
Bangkok restaurant, high-end interpretation of Southern Thai cuisine
Bangkok restaurant, reimagining modern Thai cuisine with seasonal Thai ingredients
Bangkok twin-chef restaurant, modern German cuisine and fermentation techniques
Bangkok street Michelin one-star, Auntie's golden crab omelette
Bangkok restaurant, pioneer of high-end Thai cuisine restoring ancient recipes
Singapore National Gallery French restaurant, chef Julien Royer's refined modern French cuisine
Singapore classic French restaurant, wine cellar of over 3,000 labels, benchmark service
Singapore barbecue counter restaurant, four-ton charcoal grill produces iconic smoky dishes
Hong Kong Cantonese restaurant, using local ingredients and traditional Cantonese techniques
Hong Kong Four Seasons Cantonese restaurant, world's first Michelin three-star Chinese restaurant
Hong Kong Italian restaurant, chef Umberto's white truffle destination
Hong Kong Mandarin Oriental French restaurant, interpreting Asian ingredients with French techniques
Hong Kong Langham Cantonese restaurant, Michelin three-star classic Cantonese cuisine
Hong Kong Cantonese chain, consistently excellent soups and roasted meats for decades
Hong Kong classic Cantonese restaurant, birthplace of Ah Yat abalone
Taizhou-based restaurant group, elevating East China Sea seafood and home-style cooking
Shanghai vegetarian restaurant, Chinese fine dining through plant-based cuisine
Shanghai immersive restaurant, twenty-course sensory menu with light, shadow, and scent
Shanghai open-kitchen restaurant, modern European cuisine with seasonal menu changes
Shanghai Ningbo restaurant, East China Sea seafood and traditional Ningbo cuisine representative
Beijing duck restaurant, creator of crispy non-greasy duck and artistic conceptual dishes
Beijing century-old duck restaurant, heritage of hung-roast duck technique as intangible cultural heritage
Beijing vegetarian restaurant, Michelin Green Star plant-based dining in a courtyard
Beijing imperial cuisine restaurant, inheriting late Qing dynasty official recipes
Chengdu private kitchen, Sichuan master Lan Guijun's unique flavor per dish
Taiwan xiaolongbao restaurant, setting global standards for soup dumplings across branches
Taipei restaurant, chef Andre Chiang interpreting Taiwanese ingredients with French techniques
Tokyo Ginza sushi shop, protagonist of documentary Jiro Dreams of Sushi
Tokyo sushi restaurant, held Michelin three stars for years
Tokyo French restaurant, chef Koji Kishida renowned for fire control
Tokyo restaurant: Zaiyu Hasegawa's humorous hospitality.
Tokyo restaurant: modern French-Japanese cuisine at an open counter.
Tokyo restaurant: innovative satoyama cuisine themed on forest and soil.
Tokyo French restaurant: French philosophy expressed through Japanese ingredients.
Tokyo restaurant: chef Seiji Yamamoto's avant-garde kaiseki.
Tokyo restaurant: modern Chinese cuisine incorporating tea.
Kagurazaka, Tokyo kaiseki: frequent Michelin three-star.
Osaka restaurant: chef Hajime Yoneda's geometric aesthetic cuisine.
Kyoto kaiseki institution: three generations of the Murata family.
Kyoto 400-year kaiseki: famous for morning porridge.
Gion, Kyoto kaiseki: frequent Michelin three-star.
New York seafood: Eric Ripert's benchmark fish dishes.
New York: from classic French to plant-based fine dining.
New York: Thomas Keller's East Coast flagship.
New York French: Daniel Boulud's elegant殿堂.
Napa Valley: Thomas Keller's legendary three-star.
San Francisco: Corey Lee's Asian-flavored French.
San Francisco: Dominique Crenn's poetic cuisine.
Healdsburg, CA: Japanese hospitality and farm cuisine.
Chicago: Grant Achatz's molecular gastronomy theater.
Virginia countryside: American three-star legend.
New York farm restaurant: pioneering farm-to-table.
London: Hell's Kitchen chef's three-star French classic.
London: pink egg-shaped pods and art space.
Bray, UK: Heston's molecular gastronomy lab.
London: British cuisine from historical recipes.
London: Clare Smyth's modern British three-star.
London French: century-old chef's British outpost.
London: Hélène's southwest French flavors.
London: East London modern British pioneer.
London: Fergus Henderson's nose-to-tail movement birthplace.
Monaco: three-star Mediterranean in Hotel de Paris.
Paris: renowned chef's natural cuisine philosophy.
Paris: three-star French in the Monnaie museum.
Paris Four Seasons: opulent three-star French.
Paris: Alain Passard's vegetable-first philosophy.
Paris: Japanese chef Kei Kobayashi's French three-star.
Paris Samaritaine: Maxime Frédéric's sweet-savory art.
Paris Bristol Hotel: epitome of French luxury.
Paris: molecular gastronomy pioneer's creative French.
Long-established three-star at Place des Vosges, Paris, preserving classic French cuisine
Paris restaurant, leading representative of minimalist ingredient cuisine
Copenhagen restaurant, Nordic three-star using fully organic ingredients
Copenhagen restaurant, sensory theater of fifty courses
Stockholm restaurant, Chef Björn Frantzén's modern Nordic cuisine
Oslo restaurant, ultimate expression of Nordic wild ingredients
Melbourne restaurant, Chef Ben Shewry's Australian native ingredients
Australian Victoria farm restaurant, rural cooking with self-grown ingredients
Sydney restaurant, harbor views and modern Australian cuisine
Santiago restaurant, foraged cuisine from Andes and Pacific ingredients
Buenos Aires steakhouse, temple of Pampas beef
Mexico City restaurant, Chef Enrique Olvera's modern Mexican cuisine
Mexico City restaurant, contemporary take on seasonal Mexican ingredients
San Sebastián restaurant, Andoni's culinary laboratory
Bilbao restaurant, model of self-sufficient ecological dining
Cádiz restaurant, pioneer in using all ocean ingredients
Ibiza restaurant, immersive dining with holographic projection
Padua restaurant, Alajmo family's modern Italian three-star
Alba restaurant, pilgrimage site during white truffle season
San Francisco restaurant inside SFMOMA, showcasing global chefs' masterpieces
This ranking is aggregated from the following authoritative sources:
Compiled by Ranklist from the public sources listed above. Figures are a snapshot taken on 2026-09-22, not live data.
Known limits This list reflects what those sources had published at the time of collection. Where sources disagree, we follow the one named first under Ranking Criteria.
Spotted an error? Write to contact@ranklist.cc and we will check it against the sources.