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travels for friends, food and wine - in exactly this order
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San Sebastian, Spain
Born
July 21
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- Gerhard Huber added a new restaurant list The top 10 for Jean-Benoît Geeraert for 2024
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- Gerhard Huber added a new restaurant list Wine restaurants in Tokyo
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- Gerhard Huber added a new restaurant list An Insiders Guide to Eating Out in Madrid
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From Rwanda to Hong Kong, these are the best international restaurants of 2025, as voted by our panel of judges.
In the ever-evolving culinary landscape, only the most extraordinary restaurants earn international interest. To rise to the top of the global food chain, a restaurant must be innovative while it delivers unparalleled flavors, top-notch... More
From Rwanda to Hong Kong, these are the best international restaurants of 2025, as voted by our panel of judges.
In the ever-evolving culinary landscape, only the most extraordinary restaurants earn international interest. To rise to the top of the global food chain, a restaurant must be innovative while it delivers unparalleled flavors, top-notch ingredients, and unfailingly gracious service.
From small tortillerias to famed Michelin-starred dining rooms, these establishments left an indelible mark on the hearts and palates of diners this year. These destinations set the standard for culinary excellence and what it means to be a world-class restaurant.
Like the interests of our readers, Food & Wine's third-annual Global Tastemakers Awards reflect a remarkably diverse array of restaurants from around the globe. From a rustic asador in the Basque countryside to a trendy seafood hotpot restaurant in Hong Kong, from a nomadic dining project in Almaty to a boundary-pushing restaurant in Kigali, these establishments represent the very best of what the culinary world has to offer.
The 15 remarkable restaurants listed below push the boundaries of local cuisine. They provide reliable, excellent food, serving and delighting their respective communities.
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- Gerhard Huber added a new meal Dinner at Torisawa 22 at Torisawa 22 (鳥さわ22)
Torisawa 22 delivers a solid yakitori experience in an intimate setting, with a few standout skewers that truly showcase the chef’s skill over Binchotan charcoal. The gizzard and liver, in particular, had excellent texture and depth of flavor. However, the overall meal leaned heavily on salt and seasoning, which at times overwhelmed the natural umami... More
Torisawa 22 delivers a solid yakitori experience in an intimate setting, with a few standout skewers that truly showcase the chef’s skill over Binchotan charcoal. The gizzard and liver, in particular, had excellent texture and depth of flavor. However, the overall meal leaned heavily on salt and seasoning, which at times overwhelmed the natural umami of the ingredients. A bit more restraint in this area would elevate the experience considerably.
That said, the ambiance is quite enjoyable—the low-key background music adds a warm, relaxed vibe to the counter seating. A definite plus is their BYOB policy, which allows guests to bring their own bottles, adding a personal touch to the evening.
With some refinement in seasoning, Torisawa 22 could move from good to great. Less
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A Poetic Voyage with “Sortie en Mer” – A Masterclass in Maritime Expression
From the moment the first plate landed, Sortie en Mer unfolded not as a mere tasting menu, but as a story of tides, textures, and unexpected turns. We opted for the ten-course format with the drink pairing—a decision that paid dividends across the evening.
The... More
A Poetic Voyage with “Sortie en Mer” – A Masterclass in Maritime Expression
From the moment the first plate landed, Sortie en Mer unfolded not as a mere tasting menu, but as a story of tides, textures, and unexpected turns. We opted for the ten-course format with the drink pairing—a decision that paid dividends across the evening.
The opening, a Lotte nacrée paired with gésier and a whisper of cardamom, set a tone of intrigue—delicate, yet punctuated by earthiness. It was followed by a shimmering Medley d’Huître, where mollusks and a saline foam created a marine mirage—like inhaling the sea just before a storm.
The Tourteau course was among the evening’s highlights. A clean, focused dish, sharpened by the peppery snap of watercress and the clever punch of “battant,” whose interpretation oscillated between texture and tempo. The Saint Pierre, accompanied by white asparagus and wild garlic, followed with a composed elegance—a dish in full bloom, balancing spring’s sweetness with the fish’s quiet nobility.
A theatrical centerpiece: Tout le Homard, presented without frills but with total confidence. Every preparation spoke of control and reverence, from claw to coral.
From sea to shore, the pivot came with the Encornet, whose pairing of salsify and quince brought a rare autumnal grace. The Maquereau, brightened by peas and enriched with slow-cooked egg, was a modern bistro nod—comforting yet sharp.
As the menu turned toward its close, the kitchen continued to surprise. Mojette—a study in minimalism with white beans, pomelo, and iced tea—acted as a palate cleanser and a quiet conceptual flex. Caillebotte, meanwhile, was pure nostalgia: praliné, coffee, and grilled bread reimagined as a warm childhood memory in haute couture.
The final Dernière prise sealed the narrative beautifully—walnut, angelica, mint, and chocolate layered into a closing that was herbaceous, sweet, and whisper-light. A quiet goodbye, like watching a boat disappear past the horizon.
The beverage pairing was equally thoughtful—eschewing the usual suspects in favor of surprising sakes, fortified wines, and house infusions that felt more like companions than accessories.
At 310€ for ten courses (plus 150€ for the pairing), this is not a casual affair, but for those willing to embark on a full sensory voyage, Sortie en Mer delivers a rare combination of precision, emotion, and storytelling. Less
