WHY THE WORLDS 50 BEST LIST MATTERS
Contributor - Ximena Lascurain | Lifestyle Consultant • 12/18/25
How a British magazine feature became the global pulse of fine dining.
Every year, the culinary world holds its breath for one moment, the unveiling of The World’s 50 Best Restaurants, sponsored by San Pellegrino and Acqua Panna. For chefs and restaurateurs, it’s the Oscars of gastronomy — a single announcement that can redefine a restaurant’s destiny overnight.
A GLOBAL PEER VOTE, NOT A SECRET SCORECARD
Unlike the Michelin Guide, which relies on anonymous inspectors and rigid criteria, the World’s 50 Best is powered by 1,000+ chefs, journalists, and culinary experts from across the globe. Each member casts votes for the restaurants that moved them most — where food, service, and creativity came together in a way that felt alive.
“It’s not about technical perfection — it’s about emotion, creativity, and experience.”
This makes the list not just a ranking, but a living reflection of global taste — what the world’s best chefs actually love to eat.
THE RIPPLE EFFECT OF A RANKING
To appear on the list is to join an elite global circle — but the impact is far more than prestige.
Visibility - Bookings soar, waitlists explode, and media coverage goes global.
Growth - Chefs attract investors, collaborations, and new ventures.
Cultural Influence - Trends ripple outward, shaping the way people cook, travel, and dine.
From Noma in Copenhagen to Central in Lima and Disfrutar in Barcelona, the list has launched chefs into global stardom — not just for their food, but for their ideas.
BEYOND RANKINGS, A REFLECTION OF PASSION
The World’s 50 Best is ultimately a celebration of the people who are pushing boundaries and telling stories through food.
“The list doesn’t just measure excellence — it captures evolution.”
It reminds us that dining is not only about what’s on the plate, but about the experience, emotion, and cultural connection that surrounds it.
FROM LONDON DINNER PARTY TO CULINARY INSTITUTION
It all began in 2002, when the British magazine Restaurant published a one-off feature ranking the best dining experiences in the world.
Over the years, the list has evolved to highlight diversity, sustainability, and innovation, moving beyond European fine dining to embrace new regions and voices.
What started as an editorial experiment became a worldwide benchmark for culinary excellence, spawning regional versions in Asia, Latin America, Middle East and North Africa (MENA) and North America — each celebrating their own food culture and creativity.
THE WORLD’S 50 BEST BARS
Part of the annual ranking, the finest bars worldwide are also highlighted by celebrating their contributions to the cocktail culture and hospitality industry.
Launched in 2009, this prestigious list has become a benchmark for excellence in bars, providing recognition to noteworthy establishments and bartenders. Key aspects of the list include - judging criteria, global recognition, and the impact on the industry.
IN THE END
Being featured in The World's 50 Best can significantly elevate a bar's status, leading to increased visibility, tourist interest, and business opportunities. The list continues to evolve, influencing trends in the industry and inspiring new generations to explore their creativity and passion.
The World’s 50 Best isn’t about who’s number one — it’s about who’s shaping the future of how the world eats.
Contributor — Ximena Lascurain | Lifestyle Consultant
From Mexico City, Ximena Lascurain brings to the Four Hundred Team a Latin flair. Growing up and attending Culinary School there, she has always been interested in the culture and gastronomy of her country. When she moved to NYC she attended the International Culinary Center where she certified as a Sommelier under the Court of Master Sommeliers. Prior to Four Hundred she worked in the kitchens of several Michelin star restaurants throughout Mexico, Spain and NY. What she enjoys the most when it comes to travel, is doing a lot of research. Specially when it comes to the "hidden gems" for local food and specialty coffee.