Akanksha Dean
02-Jul-2025
The 23rd edition of the ‘World’s 50 Best Restaurants’ was unveiled this June in Turin, Italy—think Oscars, but for gastronomy’s glitterati.
Topping the list? ‘Maido’ in Lima, where chef Mitsuharu ‘Micha’ Tsumura orchestrates a blend of Japanese-Peruvian magic that’s as poetic as it is decadent and beautifully presented. The greeting ‘Maido’, aka a warm Japanese welcome, is your first clue you’re in for more than just dinner. The restaurant doesn’t serve meals; it crafts edible stories. Picture this: pork jowl wrapped delicately in palm heart, or a slice of paiche ‘ham’ (yes, Amazonian fish ham!) that screams sustainability and honours Peru’s lush ecosystems. Each dish lands like a haiku, restrained yet profound, balancing precision and passion. As I sat there, sipping on a pisco to accompany the kaleidoscope of flavours, I wondered, is it fair this counts as dinner? No—it’s a pilgrimage, a feast of culture and soul.
GLOBAL FLAVOURS, INDIAN ROOTS
The ‘World’s 50 Best Restaurants 2025’ list has been announced, with Lima’s celebrated ‘Maido’, led by Chef Mitsuharu ‘Micha’ Tsumura, clinching the top spot. But here’s the question on every foodie’s mind—did any Indian restaurant make the cut? The 2025 edition brought plenty of global culinary drama, and while India didn’t crack the top 50 directly, its influence was everywhere—loud, proud, and impossible to ignore. Take ‘Gaggan’ in Bangkok, where Chef Gaggan Anand’s irreverent genius snagged 6th place globally (and kept its crown as Asia’s Best Restaurant). His progressive Indian menu is a playful riot. Where else are you asked to abandon forks in favour of fingers, slurp sauces, or lick plates clean while decoding an emoji-based tasting menu? It’s part meal, part performance art, and all pleasure. This marks Gaggan’s third straight year at the top echelons, solidifying Anand as a culinary disruptor who’s turning every rulebook he touches into confetti. Meanwhile, Chef Himanshu Saini’s ‘Trèsind Studio’ in Dubai, perched on Palm Jumeirah, landed at 27th globally and took home the title of Best Restaurant in the Middle East. Its immersive tasting menu isn’t just about what’s on the plate—it’s about where you eat it. Imagine being whisked from room to room, each space carefully choreographed to heighten your edible adventure. Back in Mumbai, ‘Masque’ climbed to 68th on the Extended List, the sole Indian spotlight on home turf. Tucked in a refurbished textile mill, its hyper-seasonal tasting menus, curated with native ingredients, are a love letter to India’s culinary heritage. Chef Varun Totlani continues to evolve Masque’s ethos under Aditi Dugar’s visionary leadership. If these rankings prove anything, it’s this: Indian cuisine doesn’t just turn heads—it spins them.
ICONS REDEFINING GLOBAL GASTRONOMY
The World’s 50 Best Restaurants 2025 wasn’t just about jaw-dropping dishes—it celebrated the culinary stars shaping our appetites and attitudes around food. And trust me, the list of honours hit like a Michelin-worthy amuse-bouche: unexpected, thrilling, and deeply satisfying. First up, Albert Adrià, chef-owner of Barcelona’s shape-shifting ‘Enigma’ (No.34), picked up the ‘Estrella Damm Chefs’ Choice Award’—a peer-voted accolade that screams respect. Adrià’s ability to turn dining into an enigmatic experience (pun intended) keeps him on the cutting edge of gastronomy, influencing a generation of chefs. Then came ‘Massimo Bottura’ and his indomitable partner, ‘Lara Gilmore’, snagging the ‘Woodford Reserve Icon Award’. Pastry lovers, brace yourselves: ‘Maxime Frédéric’, masterful dessert artist at Cheval Blanc Paris, bagged ‘The World’s Best Pastry Chef’. Think pastries as intricate as haute couture—a level of sweetness we can all root for. Future chefs got their moment too. Colombian talent ‘Angélica Ortiz’ won the revamped ‘50 Best Scholarship’, earning internships with the iconic Roca brothers at ‘El Celler de Can Roca’ and California’s ‘SingleThread’. Talk about a fast track to stardom. Raising a glass? Head sommelier ‘Mohamed Benabdallah’ of ‘Asador Etxebarri’ is now officially the world’s best at pairing wine and fire-kissed perfection. And, Cartagena’s ‘Celele’ (No.48) reminded us that sustainability is sexy, winning the ‘Sustainable Restaurant Award’ for celebrating Colombia’s Caribbean bounty. A world of flavour. A night to remember. Food’s future is in brilliant hands (and forks).
Akanksha Dean is an independent food & travel writer, a chef and a catalyst and is a specialist with ChefsTV.
