In a glittering ceremony held at Lingotto Fiere in Turin, Italy—home to Barolo, white truffles, and culinary heritage—Maido in Lima, Peru, led by Chef Mitsuharu “Micha” Tsumura, was crowned No. 1 in The World’s 50 Best Restaurants 2025, sponsored by San Pellegrino and Acqua Panna.
This marks a milestone not only for Peruvian cuisine but for Latin American gastronomy as a whole. Following Maido on the podium were Asador Etxebarri in Atxondo, Spain (No. 2) and Quintonil in Mexico City (No. 3).
Culinary Diversity on Display in Turin
The 2025 edition showcased restaurants from 22 regions around the world, including 10 new entries in the top 50, emphasizing global creativity and excellence in hospitality. Turin, the host city, was celebrated for its cultural roots, fine wines—Barolo in particular—and culinary products like white truffles and Nutella, presented as symbolic gifts to the winning chefs.
Each award recipient received a personalized Barolo bottle from their birth year, a custom Nutella jar, and a kitchen kit designed by Piedmontese artist Ugo Nespolo. Piemonte Land, representing the region’s wine denominations, was among the official partners of the event.
Italy’s Rising Stars and Culinary Legends
Though no Italian restaurants entered the top 10, the country marked a notable rise in the Top 50:
- Lido 84 (Gardone Riviera) climbed to No. 16
- Reale (Castel di Sangro) to No. 18
- Atelier Moessmer (Brunico), a new entry, debuted at No. 20
- Le Calandre (Rubano) returned to the list at No. 31
- Piazza Duomo (Alba) moved from No. 39 to No. 32
- Uliassi (Senigallia) advanced from No. 50 to No. 43
On stage, the presence of legends such as Alain Ducasse, Ferran Adrià, the Roca brothers, Mauro Colagreco, and Massimo Bottura underlined the event’s importance.
Massimo Bottura: A Voice of Vision and Responsibility
Massimo Bottura, whose Osteria Francescana now belongs to the “Hall of Fame,” was honored with the Woodford Reserve Icon Award, recognizing his lifelong contribution to culinary culture and social projects. In an emotional speech, Bottura emphasized that true icons are “layers of history, people, and time.” He called attention to initiatives like Refettori Ambrosiani, Food for Soul, and Tortellante, advocating that food is not just sustenance but culture, emotion, and revolution.
His wife, Lara Gilmore, paid tribute to the journey they've shared, stating: “We entered the food business and discovered we are in the people business.”
Maido and Chef Micha: A Culinary Philosophy of Unity
Chef Micha Tsumura of Maido, now the best restaurant in the world, spoke about hospitality as a unifying power. “We can’t solve all the world’s problems, but food is proof that we can live together. We must now talk not just about environmental sustainability, but human sustainability.”
Special Awards Celebrate Culinary Impact
- Albert Adrià (Enigma, No. 34) won the Estrella Damm Chefs' Choice Award
- Maxime Frédéric (Cheval Blanc Paris & Plénitude) was named Best Pastry Chef 2025
- Mohamed Benabdallah (Asador Etxebarri) received Best Sommelier
- Celele (No. 48, Cartagena) won the Sustainable Restaurant Award
- Chef Pam (Potong, No. 13, Bangkok) received The World’s Best Female Chef Award
- Ikoyi (London) was the Highest Climber, moving up 27 spots to No. 15
- Angélica Ortiz, a young Colombian chef, earned the 50 Best Scholarship, opening opportunities to intern at El Celler de Can Roca and SingleThread
Top 10: A World of Flavors
- Maido – Lima, Peru
- Asador Etxebarri – Atxondo, Spain
- Quintonil – Mexico City, Mexico
- Diverso – Madrid, Spain
- Alchemist – Copenhagen, Denmark
- Gaggan – Bangkok, Thailand
- Sezanne – Tokyo, Japan
- Table by Bruno Verjus – Paris, France
- Kjolle – Lima, Peru
- Don Julio – Buenos Aires, Argentina
A Global Table That Keeps Expanding
From the mountains of Peru to the heart of Tokyo, from Modena’s culinary poetry to Bangkok’s bold new visions, the 2025 edition of The World’s 50 Best Restaurants confirms that gastronomy is a universal language of innovation, identity, and humanity.
As Bottura said: “The most important ingredient isn’t on the plate. It’s culture.”
Source: WineNews