10. Asador Etxebarri (Axpe, Spain)
Asador Etxebarri is a Spanish restaurant in Atxondo (Biscay), Basque Country. The chef is Victor Arguinzoniz, who cooks everything over a grill. Thus, all courses, even dessert, have the taste of fire. Victor loves to barbecue, he is rarely seen out of the kitchen. He is known for juicy Palamós prawns, homemade chorizo tartare and finally a huge tomahawk steak before dessert.
9. Mugaritz (Errenteria, Spain)
The Mugaritz is a well-known Spanish restaurant, which opened on March 1998 under the management of Chef Andoni Luis Aduriz.
8. L’Arpege (Paris, France)
The L’Arpege is a 3 Michelin-star French restaurant in Paris. The chef is Alain Passard. It was previously known as L’Archestrate by Alain Senderens. Passard bought the restaurant from Senderens in 1986. Arpège is noted for being suitable for vegetarian and vegan dining.
7. Maido (Lima, Peru)
6. Central (Lima, Peru)
Central Restaurante is a restaurant located in the Barranco District, Lima, Peru. Central Restaurante is the flagship restaurant of Peruvian chef, Virgilio Martínez Véliz, and serves as his workshop in the investigation and integration of indigenous Peruvian ingredients into the restaurant’s menu. The restaurant is known for its contemporary interpretation and presentation of Peruvian cuisine.
5. Gaggan (Bangkok, Thailand) – Chef: Gaggan Anand – Average cost: THB 6,500
The Gaggan is a progressive Indian restaurant Gaggan in Bangkok, Thailand, owned by indian chef Gaggan Anand. Gaggan was profiled in Season 2’s Episode 6 of Netflix’s Chef’s Table.
4. Eleven Madison Park (New York City, USA) – Chef: Daniel Humm – Average cost: $315
The Eleven Madison Park is an American restaurant located at 11 Madison Avenue, at East 24th Street, in the Flatiron District of Manhattan, New York City. The restaurant originally opened in 1998 and was owned by restaurateur Danny Meyer. In 2006, Chef Daniel Humm and Will Guidara began working at Eleven Madison Park and in 2011 they purchased it from Meyer. The restaurant offers guests one multi-course tasting menu inspired by the agricultural bounty of New York and its culinary traditions.