On June 19, the global culinary community gathered in Turin, in Italy’s Piedmont region, for the long-awaited World’s 50 Best Restaurants 2025 awards ceremony. And once again, Latin America didn’t just take part—it dazzled. No fewer than 23 of its restaurants were featured in the prestigious list of the world’s top 100, with Maido, a Peruvian restaurant, taking the top spot worldwide.
Let’s head to a continent where bold creativity, deep-rooted traditions, and culinary excellence are shaping the future of fine dining.
Latin American Capitals Setting the Culinary Tone
It was a resounding victory for Peru, with Maido emerging as the standout of this year’s edition. Located in Lima, the restaurant claimed not only the title of Best Restaurant in South America, but also the #1 position in the world. Chef Mitsuharu “Micha” Tsumura masterfully elevates Nikkei cuisine, blending technical prowess with cultural identity.
See also: Our article on Nikkei cuisine: When Peru meets Japan
Lima further confirmed its status as the continent’s culinary capital with Kjolle (no.9) led by Pía León, Mérito (no.26), and Mayta (no.39). Meanwhile, Cusco maintained its foothold on the list with Mil (no.75), the Andean project by Pía León and Virgilio Martínez, offering traditional cuisine shaped by ancestral Andean culinary techniques.
Mexico also shone brightly, placing three restaurants in the top 50. Leading the pack was Quintonil (no.3), awarded Best Restaurant in North America 2025, where chefs Jorge Vallejo and Alejandra Flores deliver a refined, modern take on Mexican gastronomy. They’re followed by Roseta (no.46) and Pujol (no.60).
Special mention goes to Alcalde in Guadalajara (no.51), Arca in Tulum (no.67), a bold and sustainable Caribbean newcomer, and Huniik in Mérida (no.89), a tribute to the rich culinary traditions of the Yucatán.
Brazil also stood out, with Lasai in Rio de Janeiro (no.28) and Oteque (no.81) maintaining their places on the list. In São Paulo, a thriving scene welcomed three standout restaurants: A Casa do Porco (no.83), along with two new entries—Tuju (no.70) and Evvai (no.95)—signalling a dynamic revival of the city’s gastronomic landscape.
When Local Identity Becomes Global Excellence
Colombia, Ecuador, Chile, and Argentina also demonstrated remarkable culinary prowess. Don Julio in Buenos Aires (no.10) remains a top-tier destination, renowned for its expert handling of Argentine beef and exceptional hospitality. In Santiago, Boragó (no.23), led by chef Rodolfo Guzmán, continues to amaze with its “authentic cuisine made with endemic ingredients,” a culinary manifesto of Chilean biodiversity.
In Colombia, El Chato (no.54) and Leo (no.76), led by Leonor Espinosa, underscore Bogotá’s vibrant gastronomic scene. Celele in Cartagena de Indias, by chef Jaime Rodríguez, made a remarkable debut at no.48 and earned the Sustainable Restaurant Award 2025, recognizing its outstanding commitment to environmental and social responsibility.
As for Ecuador, Nuema (no.61) in Quito continues to rise in prominence, celebrated for its cuisine rooted in the Amazon’s biodiversity.
Spotlight on Emerging Talents
Latin America also celebrated the victory of Angélica Ortiz, a Colombian chef based in New York, who was awarded the 50 Best Restaurants Scholarship—a program that supports the next generation of culinary talent.
With its unmatched diversity, deep cultural roots, and limitless creativity, Latin America continues to captivate the world’s food lovers. By merging local tradition, sustainability, and innovation, the region asserts itself as a global gastronomic powerhouse—and offers tourism professionals compelling reasons to promote Latin America through the lens of culinary excellence.
Photos: The World’s 50 best
