Ресторани світу. The restaurants of the world

Restaurants of the world

Maido

Welcome! The elegant restaurant led by chef Mitsuharu ‘Micha’ Tsumura takes its name from a Japanese phrase used to greet people: maido. It’s the first thing diners will hear from Tsumura’s team when stepping into the space. Japan meets Peru: The chef-restaurateur’s ancestors landed in Peru from Japan in 1889 and Tsumura was born in Lima. He then completed a culinary arts programme in the US and made the trip to Osaka to specialise in Japanese cuisine. In 2009, he opened Maido in Lima, where he combines Japanese techniques and Peruvian ingredients into Nikkei cuisine. The Maido experience: The tasting menu features more than 10 courses and may include delicacies like The Triple, a combination of avocado, eggs, tomato and chashu (pork belly); caracoles al sillao (soy sauce), sea snails, with yellow chilli foam and Nikkei sauce; ramen with Amazonian chorizo, duck dumpling, nigiri and more. An a la carte menu is also available, filled with seasonal products and a catch of the day. In 2024, the restaurant celebrated 15 years with a Maido Experience menu which celebrated the past, present and future.

Mindy Woods

Mindy Woods is many things: a chef, a cookbook author, a campaigner and an educator.  Through her restaurant, Karkalla on Country, Woods takes diners on a journey through Bundjalung ingredients. Under the sun and the stars, customers kick off their shoes to connect with the land, experiencing a traditional smoking ceremony with Aboriginal elders. After working as a physiotherapist, Woods made the move into restaurants at the age of 30, training as a chef and eventually running a restaurant group in Sydney. At the end of her thirties, she moved home to Bundjalung Country, opening the first Karkalla in Byron Bay. Five years later, she closed the bricks-and-mortar restaurant and transformed it into the much more immersive Karkalla on Country, which operates over two weekends each month.

Khufu's

Founded in 2022, Khufu’s is one of the latest additions to the Pier88 restaurant group, bringing with it a strong commitment to culinary excellence and hospitality.  Seif is one of the architects of New Egyptian Cuisine, bringing a deeply personal and nationally inspired approach to the table while honouring traditional flavours. Through thoughtful reimagination of Egypt’s classic dishes like mu’ammar rice with smoked beef and signature koshari salad, the menu serves as a platform for Chef Seif’s deep appreciation of his culinary roots and the rural traditions that shaped his upbringing. The menu also caters to the growing demand for plant-based dining, with a dedicated vegetarian menu and, at weekends, the restaurant draws in guests looking to indulge in Seif’s elevated interpretations of traditional Egyptian breakfasts. Recently, Khufu’s achieved major recognition by ranking No.4 on MENA's 50 Best Restaurants 2025 list and was named The Best Restaurant in Egypt, solidifying its status as a leader in the region's culinary scene. It is now also the winner of the Resy One To Watch Award 2025, as part of The World’s 50 Best Restaurants.

Wing

At Wing in Hong Kong, the extraordinary food is only half the story.  From the moment guests arrive, the service at Wing is an example of warmth and deep respect, with the staff delivering a balance of attentiveness. The staff demonstrates fluency in the culinary philosophies behind Cheng’s work and an ability to read the room: conversations are never interrupted, glasses are never left empty. The tea service, which reflects the seasonality of Cheng’s menu, is presented ceremoniously, with staff trained in traditional techniques that feel elegant. Whether it’s the spring roll filled with preserved sea cucumber or the sugarcane-glazed baby pigeon, each plate is offered with context that connects the diner to the food and to Cheng’s wider cultural vision.

Pichaya 'Pam' Soontornyanakij

Her Bangkok restaurant, Potong, has been open for less than five years. But over that period, Pichaya Soontornyanakij – widely known as Chef Pam – has become an international culinary figure. In the process, Chef Pam becomes the first Asian to take Asia’s Best Female Chef in 2024 title, which is voted for by the 1,120-strong Academy of gastronomic experts spread across the globe – in the award’s 14-year history. The chef’s rapid rise is built on secure foundations, with almost of 15 years of hard work behind her. Originally training to become a journalist, she turned to cooking and won a young chef award aged just 21, before moving to New York to study at the Culinary Institute of America and training under renowned chef Jean-Georges Vongerichten. She returned home, becoming a judge on Top Chef Thailand and establishing The Table restaurant and private dining experience.

Albert Adrià

Born in 1969 in Barcelona, Albert Adrià grew up in a household where food was always under discussion. While his parents had sparked his interest in cooking, it was his older brother, Ferran, who had his real passion for the craft. At just 16, Adrià left school and joined the team at El Bulli, then a rising culinary force. In 1997, he wrote an award-winning pastry book Los Postres de El Bulli. He soon returned to the newly established R&D department, El Bulli Taller, in Barcelona, where he co-led the creation of the restaurant’s ever-evolving menu, working closely with his brother and future Disfrutar co-founder Oriol Castro.

Celele

A colourful Caribbean spot celebrating native ingredients and the communities that produce them. Since opening, the team has become No.6 on the 2024 Latin America’s 50 Best Restaurants list and earned the Gin Mare Art of Hospitality Award, as part of Latin America’s 50 Best Restaurants 2021 to name just two. Now, thanks to its exceptional commitment to the environment, local communities and ethical sourcing, Celele is the well-deserving winner of the Sustainable Restaurant Award 2025.“The team purchases directly from farmers and fishers to guarantee fair and stable income, as well as deliberately supporting sustainable operations – like those using traditional fishing methods that protect local stocks and ecosystems. They also buy fresh flowers and vegetables from the Granitos de Paz community, an initiative that creates urban gardens in vulnerable areas of the city, generating opportunities and improving quality of life for locals. Colombia is richer in biodiversity than any nation in the world, with the highest density of species per square metre, and we’re so impressed with how Celele's practices and policies are helping to protect that biodiversity.”

Massimo Bottura and Lara Gilmore

Massimo Bottura and Lara Gilmore are arguably the culinary world’s most famous couple, renowned for their innovative cuisine and impactful social initiatives. Their flagship restaurant, Osteria Francescana, won the Highest New Entry Award in 2009 at No.13 in The World’s 50 Best Restaurants, and ascended to being named The World’s Best Restaurant in 2016 and 2018, with Bottura also picking up the Chefs’ Choice Award in 2011. Chef Bottura has turned storytelling into an edible art form, exploring territory and traditions, and charting elements of Italian life through the concentration of absolute flavours. This is complemented by the way the restaurant-cum-art-gallery houses an array of contemporary artwork, which is an ongoing passion of the dynamic pair. Through their culinary excellence and philanthropic efforts, Bottura and Gilmore have redefined the role of chefs and restaurateurs, demonstrating how food can be a powerful vehicle for social change and community building.