The Top 15 International Restaurants, According to the Experts 2025 from Food&Wine Magazine

Nestled in the picturesque village of Axpe, Spain, in the heart of the Basque country, Asador Etxebarri has earned its place among the world's most revered restaurants. Over the last 35 years, chef Victor Arguinzoniz, a self-taught grill master, transformed this 18th-century country house into a can’t-miss destination for the ultimate flame-grilled dining experience.

Arguinzoniz's passion is evident in every dish. He skillfully manipulates custom-made grills to coax the purest flavors from the finest ingredients. From succulent Palamós prawns to tender slices of rib-eye, each plate reflects his unwavering commitment to let the ingredients shine.

The sought-after option here is a €280 (about $290) tasting menu, with no vegan or vegetarian options available. The 14-course menu is a journey through Arguinzoniz's culinary world, one that features housemade chorizo, seasonal delicacies, and the restaurant's iconic, self-invented tools. The dining room overlooks the village square, which provides a serene setting.

Despite its global acclaim, including a Michelin star and consistently high rankings on the World's 50 Best Restaurants list, Asador Etxebarri remains true to its humble roots. Arguinzoniz, who was born just around the corner from the restaurant, continues to innovate and inspire, solidifying Etxebarri's position as the best restaurants in the world this year.

A restaurant that pays homage to pork in all its forms might seem like it would have a niche market, but that’s not the case with A Casa do Porco, which translates to “House of the Pig.” Husband-and-wife team Jefferson Rueda and Janaína Torres honor the nose-to-tail philosophy in its truest form to make the humble meat a gourmet offering.

What earns this place its acclaim is not just the excellent food, but the team’s dedication to sustainability. The restaurant's signature tasting menu offers diners a journey through a series of bite-sized courses that feature pork raised from sustainable Brazilian breeds, and vegetables sourced from the couple's farm, Sítio Rueda. From pork jowl sushi to pancetta crackling, each dish showcases Rueda and Torres' creativity and fidelity to minimize waste.

The Porco San Zé main course, pork that’s spit-roasted for up to eight hours and served with vegetables, is a true celebration of the animal. But what’s most surprising about Casa do Porco is that the vegetarian tasting menu is equally impressive.

Rueda and Torres remain champions of their community. They’ve opened an ice cream parlor and a hot dog stand, and run programs that bring together chefs from all over Brazil. The pair aims to serve all accessibly, with tasting menus at around $40 and toasted sandwiches starting at just $3. These approachable prices may seem surprising for a world-renowned restaurant, but it aligns with the couple’s democratic vision of food.

This winery and restaurant is located in an imposing stone and wood A-frame structure amid lush vineyards in Central Otago, New Zealand, just a short drive from Queenstown. While the country has a reputation for its distinct wines, Amisfield is as famous for its bold dishes as for its Pinot Noir.

The restaurant has become a beacon for wine enthusiasts worldwide who seek an unparalleled dining experience. What sets Amisfield apart is not just its stunning location or award-winning sips but also its otherworldly, refined tasting menu that showcases the region's seasonal, hyperlocal ingredients.

Amisfield represents New Zealand’s South Island in its wine, food, and location. The executive chef, Vaughan Mabee, grew up in the North Island near Kerikeri, then worked in California and trained under culinary giants like Noma’s René Redzepi in Copenhagen and Martín Berasategui at his eponymous restaurant in Spain. Upon taking over the restaurant, Mabee fell in love with the South Island and its produce. He fully committed to source quality New Zealand ingredients for every innovative, artistic dish.

The restaurant's philosophy is rooted in the belief that exceptional dining experiences are borne from a deep respect for the land and its bounty. This ethos is reflected in the ever-changing menu, which features vegetables grown in the winery's kitchen garden and wild game sourced from the surrounding countryside.

Amisfield’s Trust the Chef menu is a must. The multicourse feast unfolds like a show with dishes crafted to look like the animals they came from. If anyone is worthy of this trust, it’s Mabee, the only New Zealand chef chosen as one of the World’s Top 100 Chefs.

When you drive down the seedy-looking alleys toward Charmgang, you might second-guess our recommendation. But once you open the doors to this unassuming spot, you’ll sense the hum of diners chatting, the sizzle of food hitting the deep fryer, the low bass of music playing, and the intoxicating smell of complex curries wafting. And when the sounds and smells hit, you know you’ve made the right choice.

Tucked away in Bangkok's vibrant Yaowarat neighborhood, Charmgang has quickly grown a devoted following. It draws in a young, trendy crowd with its unique blend of traditional Thai flavors and modern flair. Opened in 2019 by a team of young chefs – Geravich "Mew" Mesaengnilverakul, Aruss "Jai" Lerlerstkull, and Atcharaporn "Aew" Kiatthanawat – all of whom have worked with renowned chef David Thompson at Nahm, Charmgang is their attempt to simultaneously preserve and innovate with Thai cuisine.

The restaurant's retro-inspired interior, the brainchild of visual designer Sarah Yen Panya, features red reed mats, contemporary art, and quirky furniture. The menu, which changes monthly, showcases each chef's expertise: Mesaengnilverakul's grilled dishes, Lerlerstkull's curries, and Kiatthanawat's yum and chili dips.

Choose between a la carte dishes or a tasting menu starting at $40. Standout dishes include barbecue smoked pork with young mango salad. The crunchy, sour fruit perfectly complements the crispy shallots and cha-muang leaves. The seared scallop on crispy coconut milk cupcake boasts a moist texture and crisp snow peas. However, it's the curries that steal the show. They burst with nuanced flavors that pay homage to Thailand's rich culinary heritage while incorporating bold, new notes.

Halifax, the largest city among Canada’s Atlantic provinces, has quietly built a reputation for quality food. This year, Bar Kismet proved itself to be among the best restaurants in the world, thanks to its housemade pastas, coastal-inspired drinks, and outstanding representation of Atlantic Canada’s seafood bounty.

Founders Annie Brace-Lavoie and Jenner Cormier, who met while they worked at Toronto's lauded Bar Raval, have created a refined, relaxed, and charmingly retro atmosphere here. The dark wood, white beadboard, milk-glass light fixtures, and potted plants contribute to an inviting and comfortable ambiance that falls somewhere between a grandmother's dining room and a French farmhouse inn.

Brace-Lavoie’s menu, which changes weekly, draws inspiration from Mediterranean and French regional cuisines. Handmade pasta is a specialty, while seafood and vegetables are charred, grilled, braised, and torched. The bar's faithfulness to sustainability, marked by Ketel One’s Sustainable Bar Award in 2022, is evident in its use of seasonal ingredients.

Bar Kismet celebrates all that is local, comforting, and seasonal. Native plants such as pineapple weed and spruce tips make appearances in modern takes on classics, while the wine and beer selections highlight producers from Eastern Canada. The cocktail menu specifies the ABV of each drink, which paves the way for mindful drinking.

Bar Kismet transcends its serious foodie reputation and makes its nine-seat counter a destination bar. It’s one of Canada's best and a shining example of sustainability in the hospitality industry.

At Ginza Inaba, the essence of Japanese cuisine is reimagined through the visionary approach of chef Masanobu Inaba. Guided by the philosophy of yuuzu-muge, which translates to “flexible and unimpeded,” Inaba pushes the boundaries of traditional flavors to create a timeless and innovative dining experience.

This ethos is evident in every aspect, from the meticulously assembled dishes to the tableware and timing of each course. Each element of the meal is designed to engage all the senses.

The restaurant's stunning interior is reminiscent of a traditional Japanese house, with its heavy stepping stones and white plaster walls. Inaba's omakase menu highlights the natural flavors and textures of the ingredients through innovative techniques and presentations. From the steam rising from the okudosan stove, to the aroma of freshly cooked rice and sound of charcoal crackling, every element of the meal is carefully orchestrated.

Inaba draws inspiration from the past while embracing the limitless possibilities of the future. Whether you savor the delicate flavors of fresh tofu or marvel at the chef's light-handed approach to dashimaki tamago (a rolled omelet with dashi), Ginza Inaba represents the enduring beauty and transformation of Japanese gastronomy.

It’s hard to imagine a more quintessentially Italian-looking place than Contrada Bricconi. Yet, within this remote, 15th-century stone enclave lies a decidedly modern kitchen, helmed by a group of young entrepreneur friends whose sustainability has been recognized with a green Michelin star — in addition to the original Michelin star. The restaurant's rustic interior, with exposed brick walls and wooden beams, creates the perfect canvas for the adventurous dishes offered.

Contrada Bricconi began as an agritourism farm that produced its own cheese and meat. In 2022, Michele Lazzarini became the head chef, devising a single-tasting menu that uses the finest local ingredients, with a focus on sustainability and seasonality.

From handmade pastas to slow-cooked meats and fresh seafood, each dish showcases the rich traditions of Italian cuisine with modern techniques. A standout is the saffron risotto, a creamy and indulgent version infused with trout roe. The rognoncini di coniglio is another bold entry, which combines rabbit kidneys with mushrooms manipulated in two ways and kimchi oil.

With its exceptional cuisine, warm hospitality, and deep respect for the country’s culinary heritage, Contrada Bricconi is a true destination for those who seek to experience Italian cuisine that is pushed to the brink of modernity.

Amid the bustle of Hong Kong, Big JJ Seafood Hotpot has become beloved for its fresh, high-quality seafood and flavorful hotpot broths. The restaurant proclaims its lively atmosphere and communal dining style as “noisy, rude, and overrated.” Still, it offers a warm spot for friends and family to enjoy an easy meal together.

The star of the show is the wide array of fresh, unique beef cuts, sourced daily from local markets. Guests can choose from a variety of options, including inner beef tongue, third stomach, and beef ball, plus other proteins like the fabled silkie chicken, all ideal for cooking in the restaurant's signature hotpot broths.

Cooked in custom-made steel pots, the broths go beyond the typical. Options range from tonkatsu ramen broth to the classic spicy Sichuan-style broth to milder and more complex seafood-based broths. As is typical with hotpot restaurants, diners can customize their soups with the toppings of their choice, but what brings the meal together is the housemade condiments and dipping sauces.

Big JJ Seafood Hotpot has become a go-to destination for Hong Kong locals and visitors. The lines here are long, the atmosphere fun, the beer cold, and your manners are best left at the door.

In London’s hip Dalston neighborhood, Mangal II is a Turkish grill house that has served locals since 1994. The restaurant's no-frills approach and its focus on traditional cooking methods have evolved in recent years, which has made it beloved among locals, tourists, and food critics alike.

Mangal II is the second iteration of founder Ali Dirik’s restaurant. The first, opened in 1991, was called Mangal Ocakbaşı. In Turkish culture, mangal refers to an open charcoal grill used for cooking, and in this establishment, it’s a philosophy. Here, the grill is a centerpiece where people come together to enjoy food, drinks, and each other's company.

A reflection of this restaurant’s family-focused atmosphere is its management, which has passed from the founder to his two sons, Ferhat and Sertaç Dirik, who had a stint at Noma’s sister spot, 108. This marked a shift for the lowkey eatery, which quietly became a lot more posh and refined.

The succulent grilled meats remain at the heart of the menu, yet have been reimagined under the second brother’s tutelage. The classic Turkish ezme salad sits comfortably alongside vine leaves stuffed with crab meat. The lamb sweetbreads are tinged with tangy pomegranate molasses, while the Cornish hen comes with an apricot pilaf. All of the classics received a facelift, and somehow, it feels even better.

Jatak, a cozy, intimate restaurant in the Copenhagen suburbs, is a haven of minimalist Danish cuisine with a decidedly Asian bend. Led by Canadian chef and owner Jonathan Tam, Jatak offers a constantly evolving menu that showcases the best of Nordic cuisine, with Cantonese and Taiwanese influences.

The restaurant, with its muted colors and natural materials, creates a serene and inviting atmosphere that allows the food to take center stage. Each dish is a work of art, carefully crafted to highlight the ingredients’ natural flavors and textures. One of the standouts is the lobster tail with Sichuan peppers, a Cantonese classic redesigned with hyperlocal ingredients. The wild sea bass with green citrus and fennel, takes a traditional Korean cutting technique and applies it to aged wild fish.

Since its debut in 2022, Jatak has become one of Copenhagen's most sought-after dining destinations, offering tastes of a different kind of Nordic food. High-quality cooking has earned the restaurant a Michelin star.

To come here is to discover one of the world's least explored corners and to fall in love with it. In a yurt on the grounds of an eco-hotel in the vibrant city of Almaty, Kazakhstan, Auyl celebrates the rich culinary heritage of Central Asia. It offers a unique and immersive experience that transports guests to the heart of the Kazakh Steppe.

The restaurant interior features rustic wooden furniture, colorful textiles, and authentic decorative elements that create a warm and inviting atmosphere. And chef Ruslan Zakirov’s menu bucks at everything the Soviets tried to erase, elevating the best of Kazakh cuisine, with a focus on traditional dishes prepared using time-honored techniques and locally sourced ingredients.

The food is based on the three main ingredients of nomadic cuisine — water, flour, and meat — and is cooked either over an open fire, in a large cauldron called a qazan, on a mangal grill, or in a tandoor oven.

Standouts include a traditional lamb neck dish, marinated for 24 hours with honey and mustard, slow-cooked for another eight hours and then served on charred wood with spinach, mung beans, onion jam, and a seasonal apple sauce, embodying the rich flavors of autumn. Auyl’s wine list, drinks, and inventive desserts like the miniature but intricate layer cake of lemon-soaked white chocolate sponge interspersed with vanilla mousse and raspberry compote, are also not to be missed.

A visit to Auyl is a once-in-a-lifetime experience that celebrates the warmth, hospitality, and rich cultural heritage of this fascinating region.

It's no secret that Peru has become one of the culinary capitals of the world. While Lima gets most of the attention, La Patarashca spotlights the much lesser-known Tarapoto. Hidden in the heart of the Peruvian Amazon, this is a restaurant like no other, devoted to the unique flavors and ingredients of the area.

The restaurant's name, La Patarashca, refers to a traditional Amazonian cooking method that wraps fish or meat in bijou leaves and grills them over an open fire. Led for more than 30 years by chef Elia Garcia, the menu showcases this technique and much more.

From lightly smoked langoustines cooked in leaves, to five preparations of ceviche and tiradito, to housemade sausage and pickled tongue, there is no shortage of unique dishes to try. The restaurant’s colorful decor is eclipsed only by its array of tart and refreshing drinks, which borrow from the fruits of the Amazon.

When in Peru, don’t overlook the rich culinary heritage and unique flavors of the Amazon. La Patarashca offers a true taste of the fascinating region through its exceptional cuisine, vibrant atmosphere, and warm hospitality.

In Mexico City’s Polanco neighborhood, Siembra Comedor & Tortillería is a love letter to the rich heritage of Mexican cuisine, with a spotlight on the humble yet essential tortilla. Chefs Karina Mejía and Israel Montero’s menu showcases the depth and complexity of Mexico's regional cuisines, with a dizzying array of heirloom corn tortillas made daily as a bed for top-notch local proteins.

Standout dishes include the fish al pastor, with its subtle smoky and spicy notes, and the arrachera, a playful take on the classic steak frites. Siembra Comedor sources local, seasonal ingredients and aims to establish a connection between farmers and guests. But don’t expect hushed five-star dining. The kitchen works with impressive speed and precision to deliver the orders, and the result is a meal that feels fun and hectic in the best possible way.

With its warm, inviting atmosphere and dedication to Mexico's culinary legacy, Siembra has earned Bib Gourmand recognition from the Michelin Guide. Come here for an easy-going and unforgettable dining experience that honors the heart and soul of Mexican cuisine.

Papa's, a new fine-dining concept in Mumbai, is reinventing how to think about Indian cuisine. Located above a bustling sandwich shop called Veronica's, in Bandra's quirky Ranwar Village, this intimate 12-seat restaurant comes from chef Hussain Shahzad, formerly of Eleven Madison Park and the team behind The Bombay Canteen, O Pedro, and Veronica's.

The ambiance at Papa's is an eclectic mix of vintage and modern, with red- and gold-papered walls, hand-blown lamps, and a stainless steel chamber for dry-aging ducks. The space feels like a friend's living room, with an atrium-like warren of wooden-framed windows and a four-seat bar that serves up creative cocktails by head bartender Harish Subramanian.

Papa's menu comprises playful takes on modern Indian cuisin that are designed to wow the palate. Standout dishes include a samosa filled with chamomile tea jelly and ahi tuna, and a churpi habanero soup that packs all the beefy umami notes of French onion soup without any meat.

The larger dishes are equally impressive, with a tomato ice salad served with a custom bronze-dipped gola shaver, and a Wellington that reveals a Kashmiri-inspired meal, with layers of spinach, radish, and turnip leaves, a morel muslin, and slow-braised lamb. The What the Duck, with its crackling-textured skin and Indrayani rice duck biryani, calls out to fine-diners and late-night college kids alike.

You’ll also find Negroni shots poured into Chinese tea cups and card tricks performed by the general manager. Papa's is a reflection of Shahzad's and his team’s eclectic minds at work, bridging the gap between fine dining and a truly fun night out.

In the heart of Kigali, Rwanda, a culinary revolution is taking place at Meza Malonga, where chef Dieuveil Malonga is crafting a unique Pan-African dining experience. Born in the Republic of Congo, Malonga trained in German Michelin-starred restaurants, then returned to Africa with a mission to showcase the continent's diverse and rich culinary heritage.

Meza Malonga, which means "table" in the Bantu language, aims to be a place where guests can experience the flavors, stories, and culture of Africa. The dynamic tasting menu features fresh, seasonal ingredients sourced from Malonga's farms in Rwanda's northern province and the district of Bugesera in the eastern province.

Malonga's culinary philosophy is deeply rooted in his travels across 48 African countries, where he immersed himself in the local food cultures and traditions. He blends influences from the Maasai, Bantu, and Xhosa peoples to create an Afro-fusion gastronomic experience.

Each morning, Malonga and his team of East African chefs experiment in the restaurant's open kitchen, and the result is a menu-less approach that offers a stunning array of visually appealing dishes. Recent highlights include tomato-encrusted sorghum bread, eggplant tartare with cream of red pepper and plantains, and grilled quail with sweet parsnip cream and tree tomato sauce, though no two dishes are completely alike in Malonga’s hands.

Through his focus on lesser-known Indigenous and African ingredients and techniques, Malonga is challenging misconceptions about African food and showcasing the continent's incredible culinary diversity. He’s earned recognition from The Best Chef Awards and a spot on the 2022 Champions of Change list.

As Malonga continues to push the boundaries of African gastronomy, guests become the eager beneficiaries. Head here before Malonga leaves the playing around to others.