The 50 Best Restaurants

19/09/2026

5 restaurants rethinking the idea of “luxury” ingredients

For decades, fine dining has equated luxury with highly coveted ingredients. Products including truffles, caviar and foie gras are considered high-end because of their rarity but can come with a heavy environmental price. And for diners, seeing the same prized ingredients on menus across the world can make restaurant experiences feel predictable rather than exceptional.

Enter the restaurants that are redefining the meaning of luxury. To create the unique experiences that guests desire, chefs are tapping into local and heritage ingredients to build dishes that can’t be found anywhere else, bringing them to life on the plate through creativity, innovation and thoughtful storytelling.

The Sustainable Restaurant Association

18/09/2026

At São Paulo’s Tuju – the recently announced winner of the Art of Hospitality Award 2026, as part of The 50 Best Restaurants – service is something to be interrogated, researched and constantly refined.

So who better to recommend the top spots for outstanding hospitality across the city than Ivan Ralston and Katherina Cordás – the husband-and-wife duo behind the restaurant?

Whether you're after simple, precise cocktails or a family-friendly spread, they have it covered.
Learn more here: https://bit.ly/T50BR26AoH

17/09/2026

BREAKING: Tuju in São Paulo wins the Art of Hospitality Award 2026, ahead of The 50 Best Restaurants.

Much has changed since Ivan Ralston and Katherina Cordás opened Tuju in 2014: the couple is now married, they've added three children to the family, and the restaurant has moved to São Paulo's Jardim Paulistano neighbourhood. This new location serves only one-third of the number of guests compared to the former venue, allowing the team to focus on delivering exceptional hospitality to every guest.

Executive chef Ralston isn’t afraid to ask difficult questions. "How can someone who works in a restaurant understand what we're trying to do if they can't experience it for themselves?"

To answer this, staff members are invited to try each seasonal menu as a guest. "Great service starts with giving your team great working conditions and a nice working environment," he says. This interrogation of the guest’s experience has helped Tuju – where a resolutely local menu follows the rhythms of the region’s unique microclimate – to win the Art of Hospitality Award 2026.

Learn more here: https://bit.ly/T50BR26AoH

12/09/2026

Ferran Adrià’s impact on modern gastronomy is second to none.

At El Bulli, he developed pioneering techniques such as foams, spherification and the deconstruction of classic dishes, ideas that are today seen on menus around the world. Now, the legendary chef reflects on the decision to close El Bulli at the height of its success.

Looking back on the restaurant’s extraordinary legacy, Adrià discusses the philosophy behind what he calls "techno-emotional cuisine", his thoughts on creativity in today's restaurants, as well as his shift in focus to education, research and inspiring the next generation.

Click 'latest articles' in the link in bio to read the full interview with Ferran Adrià.

el Bulli

The iconic chef on his decision to shut the restaurant, his commitment to education and El Bulli's legacy.

10/09/2026

For more than 20 years, we've celebrated the world's most exceptional restaurants, bars, hotels and vineyards. Today, we're bringing those worlds together.

Welcome to The 50.

Home to the people, expertise, stories and culture behind the world's most trusted hospitality rankings.

Find out more: https://bit.ly/The50_AboutUs

The 50

10/09/2026

We are now The 50 Best Restaurants.

The same trusted and transparent ranking methodology.

The same passion for expert-driven global rankings.

And the same commitment to celebrating the people and places behind the very best restaurants around the world.

Now part of The 50.

Find out more: https://bit.ly/The50_AboutUs

03/09/2026

This is North America's best restaurant.

Led by husband-and-wife John Shields and Karen Urie Shields, Smyth has built its reputation on an unwavering commitment to exceptional produce, partnering with farms across the US and transforming seasonal ingredients into a creative dining experience reliant on storytelling. Now celebrating its 10th anniversary, Smyth reaches a new milestone by being named The Best Restaurant in North America 2026, sponsored by S.Pellegrino & Acqua Panna.

The story behind the restaurant is just as compelling. After meeting in the kitchens of Chicago, the pair chose to pack up their ingredients and forge their own path in rural Virginia, where they developed the farm-focused philosophy that still defines Smyth today. Returning to Chicago in 2016, they opened the restaurant as an homage to Smyth County, Virginia. The menu is unique, think trout belly doughnut with kumquat, caviar with green walnut, and even a bittersweet chocolate and maitake mushroom tart that's become a guest favourite.

Sanpellegrino Acqua Panna Smyth

20/08/2026

For Ghana Food Movement, the starting point is getting people excited about the country's native ingredients. High in nutrients and vitamins, sorghum, is a typical ingredient used in a lot of dishes in northern Ghana.

Abiro Wisdom, head chef at Ghana Food Movement, which has just received the Champions of Change Award 2026, sponsored by Illy, shows us how to make a sorghum stir-fry with mushrooms and kontomire sauce.

Read all about how GFM is driving real change in a challenging food system: https://bit.ly/W50BR26ChampionsofChange

illy Ghana Food Movement

19/08/2026

BREAKING: Ghana Food Movement wins the Champions of Change Award 2026, sponsored by Illy, as part of The World's 50 Best Restaurants.

Meet Ghana Food Movement, a network of passionate chefs, farmers, students and entrepreneurs whose mission is to encourage change in a challenging food system.

Co-directed by Abdallah Smith and Aimée Wallin, GFM aims to inspire, educate and connect people across Ghana to build a more sustainable food industry. For the GFM community, change starts from the ground up – getting people excited about the country's wealth of diverse produce. At The Kitchen, their hub and engine room for ideas, they offer culinary training, opportunities for education, spaces for conversation, great food and West African joy. Here, they not only teach people how to cook, but how to understand and appreciate food.

Driven to create a better future for food in Ghana, GFM is dedicated to showcasing the potential of local produce and indigenous crops, as well as traditional Ghanaian food heritage and culture. Through open dialogue across the food system, they're creating space for meaningful change to occur.

Read the full article here: https://bit.ly/W50BR26ChampionsofChange

illy Ghana Food Movement