Peruvian Nikkei chef Mitsuharu Tsumura, known as Misho, places the final touches on a dish of his creation at the Maido high-cuisine restaurant in Lima on June 17, 2016.

Nikkei cuisine

Peruvian restaurant crowned No. 1 on World's 50 Best Restaurants 2025

And now, with this win, it's firmly at the top of the must-visit list for gastronomes everywhere

Senior Writer

JUNE 23, 2025 11:18 AM EDTJUN 23, 2025, 11:18 AM EDT

In a thrilling night for global gastronomy, Maido in Lima, Peru, just snagged the coveted No. 1 spot on the World's 50 Best Restaurants 2025 list. The announcement was made at a ceremony in Turin, Italy, marking a huge moment for both Peruvian cuisine and the international culinary scene.

If you're a foodie who's been watching the rise of Nikkei cuisine, the artful blend of Japanese culinary techniques, and Peru's vibrant native ingredients, then you probably already have Maido on your radar. And now, with this win, it's firmly at the top of the must-visit list for gastronomes everywhere.

Picture of the facade of the Maido high-cuisine restaurant in Lima, taken on June 19, 2025. The Lima restaurant Maido, emblem of the fusion of Japanese and Peruvian cuisine, is the best restaurant in the world in 2025.

What Makes Maido So Special?

At the helm is Chef-owner Mitsuharu "Micha" Tsumura, whose inventive tasting menus have long drawn international acclaim. Maido's experience is a multi-course symphony (we're talking well over 10 exquisite courses), where every dish marries the elegance of Japanese precision with the bold flavors and textures of Peru's diverse bounty.

The restaurant's name, Maido, is a Japanese greeting, a nod to Tsumura's heritage and warm hospitality. After ranking fifth in 2024, the restaurant climbed to No. 1 this year, surpassing heavyweights worldwide.

A cook places final touches on a dish created by Peruvian Nikkei chef Mitsuharu Tsumura, known as Misho, at the Maido high-cuisine restaurant in Lima on June 17, 2016.

This Year's Top 3: The Cream of the Crop

This year's list following Maido features some remarkable restaurants. At No. 2 is Asador Etxebarri in Atxondo, Spain, renowned for elevating wood-fired cooking to an art form. Coming in at No. 3 is Quintonil in Mexico City, highlighting modern Mexican cuisine with a creative twist.

2024's winner, Disfrutar in Barcelona, has entered the prestigious Best of the Best Hall of Fame, opening the door for new contenders.

The Extended 51-100 List: Global Flavor Explosion

In addition to the top 50, the World's 50 Best also released the 51-100 list, which is a treasure trove for adventurous eaters. The extended list is built from the votes of 1,120 culinary insiders, from chefs and food writers to discerning globetrotters.

The highlights for 2025 feature restaurants located in 37 cities across six continents. Twelve new entries are from twelve different cities, including São Paulo, San Francisco, Macau, and Tulum. The breakdown of these new restaurants includes 9 from Asia, 20 from Europe, 8 from North America, 8 from South America, 3 from Africa, and 2 from Oceania.

Notable Newcomers and Milestones

Arca in Tulum: The highest new entry at No. 67 — beachside dining meets next-level creativity.
New Zealand debuted with Amisfield Restaurant in Queenstown at No. 99 — a massive nod to Kiwi cuisine.
North America adds fresh talent with entries like Huniik in Mérida (No. 89), César in New York (No. 98), and Atelier Crenn in San Francisco re-entering at No. 96.
South America sees Tuju in São Paulo (No. 70) making waves alongside familiar favorites from Rio, Bogotá, Quito, and Cusco.

View of the Maido high-cuisine restaurant, opened by Peruvian Nikkei chef Mitsuharu Tsumura, known as Misho, in Lima on June 17, 2016.

Beyond bragging rights, landing on this list has a real impact. For Maido and its peers, it means global visibility, a surge in culinary tourism, and greater influence in shaping the future of fine dining. For travelers and food lovers, it means an ever-evolving map of destinations where unforgettable dining experiences await.