El Celler de Can Roca is a restaurant in Girona, Catalonia, Spain. Founded in 1986 by the three Roca brothers next to the family restaurant that makes traditional meals. The oldest brother, Joan Roca is the head chef; Josep Roca, the middle brother, is the sommelier, and the youngest brother, Jordi Roca, is in charge of desserts. It has been awarded three Michelin stars. Ranked #2 on 2016 San Pellegrino World's 50 Best Restaurants. In late 2007 the restaurant moved to a modern building custom-built for the restaurant about 100 meters from the prior location. They have created some dishes and desserts based on perfumes such as Calvin Klein's Eternity, Carolina Herrera, Dior's Hypnotic Poison, Bvlgari, Lancôme's Trésor, etc. In 2011 El Celler de Can Roca was voted second best restaurant in the world by Restaurant magazine. In 2010 the restaurant was listed as 4th best in the world. The restaurant was voted 5th best in the world by Restaurant magazine in 2009. In July 2010, Joan and Jordi Roca were the guest chefs at the Austrian restaurant Ikarus.

Eleven Madison Park is a restaurant in New York City ranked #3 in the S. Pellegrino World's 50 Best Restaurants in 2016. Its head chef is Daniel Humm, from Switzerland. It does not have an à la carte menu but rather a card printed with a grid of 16 ingredients from which the staff design a meal, taking into account any ingredient dislikes.

Central Restaurante is a restaurant located in the Miraflores District, Lima, Peru. Central Restaurante is the flagship restaurant of Peruvian chef, Virgilio Martínez Véliz, and serves as his workshop in the investigation and integration of indigenous Peruvian ingredients into the restaurant's menu. The restaurant is known for its contemporary interpretation and presentation of Peruvian cuisine. GQ Latinoamérica calls Central Restaurante "the heart of his [Virgilio Martínez Véliz] gastronomic philosophy." Ranked #4 on 2016 San Pellegrino World's 50 Best Restaurants. In 2012, Central Restaurante was named Best Restaurant of Peru by the Peruvian dining guide, SUMMUM. In 2013, Central Restaurante entered as number 50 in The World's 50 Best Restaurants as awarded by the British magazineRestaurant., and in 2014 jumped 35 places receiving "Highest Climber" recognition and ranking as number 15 in the world. On August 21, 2014, Central Restaurante for the third consecutive year was awarded Best Restaurant of Peru by the Peruvian Dining Guide, SUMMUM, and additionally received awards for Best Contemporary Peruvian cuisine and Best Sommelier. On September 3, 2014, Central Restaurante was named Best Restaurant in Latin America by Latin America's 50 Best Restaurants. On June 1, 2015, Central was again named Best Restaurant in Latin America, as well as the 4th Best Restaurant in the World, by The World's 50 Best Restaurants. The cuisine at Central Restaurante is Contemporary Peruvian, and founder Virgilio Martínez Véliz has attempted to redefine Peruvian cuisine by introducing little-known indigenous ingredients from Peru's coastal region, the Andes highlands, and the Amazon rainforest. Examples of such ingredients include kushuru (cushuro), an edible cyanobacteria harvested in high-altitude wetlands; arracacha, a root vegetable from the Andes; and arapaima, a freshwater fish found in the Amazon River. Chef and restaurant commentator Geeta Bansal describes the cuisine as "fresh, and contemporary with beautiful plates." Owner and founder Virgilio Martínez Véliz formerly worked at restaurants such as Lutèce (New York); Can Fabes (Sant Celoni); and served as executive chef at Astrid & Gastón in both Bogotá and Madrid. The Chef de cuisine is Pía León, wife of Martínez Véliz. The two worked together for two years before marrying in Lima on May 4, 2013. The restaurant's wine director is American-born Gregory Thomas Smith.

Noma is a two Michelin star restaurant run by chef René Redzepi in Copenhagen, Denmark. The name is an acronym of the two Danish words "nordisk" (Nordic) and "mad" (food), and the restaurant is known for its reinvention and interpretation of the Nordic Cuisine. Ranked #5 on 2016 San Pellegrino World's 50 Best Restaurants. In both 2010 and 2011, it was ranked as the Best Restaurant in the World by Restaurant. The restaurant is located in an old warehouse on the waterfront in the Christianshavn neighbourhood of central Copenhagen. The building is situated by the Greenlandic Trading Square (Danish: Grønlandske Handels Plads), which for 200 years was a centre for trade to and from theFaroe Islands, Finnmark, Iceland, and in particular, Greenland. Dry fish, salted herring, whale oil and skins are among the goods that were stored in and around the warehouse before being sold off to European markets. In 2004 the warehouse was turned into North Atlantic House, a centre for the art and culture of the North Atlantic region. Noma was opened at the same time by Redzepi and Meyer. The restaurant's Interior design is by Signe Bindslev-Henriksen. The cuisine of Noma is Nordic/Scandinavian; the restaurant's founders René Redzepi and Claus Meyer have attempted to redefine this Nordic cuisine. The cuisine of Noma can be considered more an interpretation of Nordic food than classical Nordic food itself, according to Meyer in the book Noma - Nordic Cuisine. Famous dishes include 'The Hen and the Egg

Mirazur is a restaurant in Menton, France rated with two stars by the Michelin Guide. The restaurant is run by chef Mauro Colagreco. Ranked #6 on 2016 San Pellegrino World's 50 Best Restaurants. The restaurant was voted 35th best in the world in Restaurant (magazine) Top 50 2009.

Mugaritz is a restaurant in Errenteria, Spain. Chef Andoni Aduriz apprenticed at El Bulli. His restaurant was voted 4th best in the world in Restaurant (magazine) Top 50 2008, up from 7th in 2007. In 2011 the restaurant had climbed to the 3rd place on the chart. Aduriz uses the term techno-emotional cuisine to describe applying science to cooking. Ranked #7 on 2016 San Pellegrino World's 50 Best Restaurants. The name of the restaurant is from muga eta haritza, Basque language for "the oak at the border" between Astigarraga and Errenteria.

Les Créations de Narisawa is a French restaurant in Minato-ku, Tokyo. It opened in Minami Aoyama in November 2003. The restaurant was voted #8 on 2016 San Pellegrino World's 50 Best Restaurants (12th best in the world in 2011). Les Créations de Narisawa received one Michelin star in the 2008 Michelin Guide Tokyo, and then two stars in 2010. The restaurant was voted 20th best in the world in Restaurant (magazine) Top 50 2009, and the best restaurant in Asia. Chef Yoshihiro Narisawa was born on 11 April 1969 in Aichi, Japan. He was trained in Switzerland at Girardet's, in France at Robuchon's and in Italy at Antica Osteria del Ponte. Narisawa returned from Europe after 9 years and opened his own first restaurant in Odawara City, Kanagawa Prefecture and named it "La Napule." Most of his avid fans were from Tokyo so instead of staying on the seaside resort on Sagami Bay, he decided to move the entire operation to central Tokyo.

Steirereck is a restaurant in Vienna, Austria. The restaurant was voted #9 on 2016 San Pellegrino World's 50 Best Restaurants (30th best in the world in 2009).

Asador Etxebarri is a Spanish restaurant in Atxondo (Biscay), Basque Country (about 45 minutes drive from San Sebastián). The restaurant was voted #10 on 2016 San Pellegrino World's 50 Best Restaurants (32nd best in the world in 2011). The chef is Victor Arguinzoniz, who cooks everything over a grill. Thus, all courses, even dessert, have the taste of fire.

L'Arpège is a French restaurant in Paris. The chef is Alain Passard. It was previously known as L'Archestrate when owned by Alain Senderens. Passard bought the restaurant from Senderens in 1986. It earned one star in the Michelin Guide in its first year, and earned two soon thereafter. It earned three Michelin stars in 1996, which it has maintained since. It was voted 19th best restaurant in the world in The S.Pellegrino World's 50 Best Restaurants in 2011. L'Arpège is noted for being suitable for vegetarian and vegan dining. The restaurant has been awarded Michelin 3-stars. Three stars mean "exceptional cuisine that is worth a special journey".

D.O.M. is a restaurant in São Paulo, Brazil, run by Brazilian chef and former DJ Alex Atala. D.O.M. is known for its use of native Brazilian ingredients. The restaurant was voted #11 on 2016 San Pellegrino World's 50 Best Restaurants (7th best in the world in 2011). S.Pellegrino World's 50 Best Restaurants 2011 list mentions D.O.M. as "becoming a priority destination for all globe-hopping gastronomes, not that chef Alex Atala is resting on his laurels. Instead he scours the Amazon to pepper his with indigenous ingredients, from the staple manioc tuber and its tupuci juice to Amazonian herbs and the huge white-fleshed pirarucu fish to ensure his restaurant is unlike any other on the list."

Maido in the Miraflores district of Lima is the perfect place to discover Nikkei cuisine in one of Lima’s top restaurants run by renowned chef Mitsuhara Tsumura. Maido is a modern, bustling space with a minimalist Japanese-style décor – wooden tables, grey chairs and black walls and mirrors. The crowd is urban hip, service is quick and the vibe is laid-back. The restaurant was voted #13 on 2016 San Pellegrino World's 50 Best Restaurants.

The Ledbury is a restaurant located on Ledbury Road, Notting Hill, London, England. As of 2010, the restaurant holds two stars in the Michelin Guide. The restaurant was voted #14 on 2016 San Pellegrino World's 50 Best Restaurants (34th best in the world in 2011). In both 2010 and 2011 The Ledbury was voted the UK's top restaurant in Restaurant Magazine's'National Restaurant Awards'. The head chef is Brett Graham, and has been received favorably by critics. Highest new entry by S.Pellegrino World's 50 Best Restaurants, writing "Tucked away in the affluent but relatively off-piste Notting Hill neighbourhood of west London, Brett Graham's small but perfectly realised restaurant has become one of the city's ultimate dining destinations. The tone is set by impeccable service, with the largely Antipodean front-of-house staff successfully walking the tightrope between formal and relaxed. Graham's equally outstanding food combines elements of French cuisine using traditional British ingredients, presented with charm and personality."

Alinea is a restaurant in Chicago that opened on May 4, 2005. Its head chef and owner, Grant Achatz, is known for his preparations and deconstructions of classic flavors. In 2010, Alinea became one of only two restaurants in Chicago to receive the highest rating of three stars from the Michelin Guide and was subsequently reviewed by restaurant critic Sam Sifton in the New York Times. The restaurant takes its name from the symbol alinea, which is featured as a logo. The restaurant was voted #15 on 2016 San Pellegrino World's 50 Best Restaurants.

One of The World's 50 Best Restaurants

The kitchen of Piazza Duomo is Enrico Crippa's creative domain. Together with his brigade he is busy here every day working on lengthy preparations to cater for and continually amaze the most demanding clientele with something new. Well-aware since the outset of the wealth and variety offered by local produce, Crippa has brought his international experience to an area boasting traditions as deep-rooted as those of the Langhe by presenting unusual flavours, while continuing to respect and attach importance to locally-sourced ingredients. The underlying theme is the use of prime raw materials, carefully selected in keeping with the season and then skilfully turned into works of art in a way that only talented chefs are capable of. The restaurant has been awarded Michelin 3-stars. Three stars mean "exceptional cuisine that is worth a special journey".

Upscale eatery with fine-dining European menu, plus a domed glass roof giving views across the city.

Upscale hotel restaurant serving French cuisine in a stylish, contemporary dining room.

Arzak is a restaurant in San Sebastián, Spain. It features New Basque Cuisine. In 2008, Arzak's owner and chef, Juan Mari Arzak, was awarded the Universal Basque award for "adapting gastronomy, one of the most important traditions of the Basque Country, to the new times and making of it one of the most innovative of the world". The restaurant was voted #21 on 2016 San Pellegrino World's 50 Best Restaurants. Built as a house in 1897 by the current owner's grandparents (José Maria Arzak Etxabe and Escolastica Lete), they turned it into a wine inn and tavern. At the time, the village of Alza was separate from San Sebastián. When the next generation took over (Juan Ramon Arzak and Francisca Arratibel), it was turned into a restaurant. Kitchen duties are now shared between Juan Mari Arzak and his daughter Elena.

Nouvelle Latin cuisine with a South African touch at inventive restaurant with contemporary decor.

Gaggan is a restaurant run by chef Gaggan Anand in Bangkok, Thailand. In 2015, it was named by Restaurant magazine as the best restaurant in Asia in the list of The World's 50 Best Restaurants, placing 10th overall worldwide. The restaurant was opened in Bangkok, Thailand, by Indian chef Gaggan Anand in 2010, who had lived in Bangkok since 2007. He sought to refine Indian food to the same fine dining level as seen by other styles of cuisine such as French or Japanese within Thailand. The restaurant is located in a former 19th century townhouse. While the property was being renovated prior to opening, the 2010 Thai political protests took place meaning that Anand couldn't visit the restaurant for a period of time. The interior decor has a running color scheme of white and beige throughout, but there are additions of neon purple lights and scatter cushions in a variety of colors. The restaurant's dining area spreads across two floors which remain in a series of small enclosed rooms. Fare Prior to opening Gaggan, Anand worked at the three Michelin star molecular gastronomy restaurant elBulli in Spain. The chef has incorporated similar techniques into the menu at Gaggan. These have included a coriander foam served with green peppercorn chicken kebabs in a dish entitled "Green with envy", and one entitled "Beauty and the Beast" which features potatoes stuffed with figs. Further techniques such as smoking and spherification with both a smoked whiskey side served with lamb chops and spherified yoghurt have both appeared on the menu. Anand updates the restaurant menu every two months, and takes regular research trips back to India to visit other restaurants. This has resulted in a take on panipuri which includes a white chocolate sphere filled with chillies, cumin, coriander and mint, with an edible silver leaf garnish. Papri chaat, typically a street food from Northern India, is interpreted as egg sized yoghurt mixed with mango powder, ginger and chaat masala, which is then served with tamarind chutney and a herb foam.

Pujol restaurant with Head chef Enrique Olvera has switched from fancy dining to Mexican food“ with soul” at Pujol with market-inspired dishes that nod to a strong cultural legacy. The restaurant was voted #25 on 2016 San Pellegrino World's 50 Best Restaurants (49th best in the world in 2011). Cooking in clay pots has ousted the water bath but the food is no less modern – think coffee, corn and flying ants toasted and ground into a powder, stuffed into a dried pumpkin and wrapped in corn leaves, then heated to evoke a balmy Mexican street scene."

Le Bernardin is a Michelin Guide three star, Zagat-rated restaurant in New York City. It was started in 1972 in Paris by Gilbert and Maguy le Coze and moved to New York in 1986. The restaurant was voted #24 on 2016 San Pellegrino World's 50 Best Restaurants. It specializes in seafood. Gilbert le Coze died of a heart attack in 1994, and Eric Ripert succeeded him as the head chef. Signature dishes include kindai maguro (sustainably raised Japanese blue fin tuna), Kobe beef and escolar. Desserts by pastry chef Michael Laiskonis include chocolate dusted with sea salt and extra virgin olive oil. Chef Ripert has gone on to open Philadelphia's 10 Arts by Eric Ripert and Westend Bistro by Eric Ripert in Washington D.C. *2012 Winner of Outstanding Restaurant Design by 2012 James Beard Foundation

Mexican Restaurant located in Mexico City. The restaurant was voted #12 on 2016 San Pellegrino World's 50 Best Restaurants.