Best Restaurants in the World Right Now

Source: perolofforsberg / Flickr

25. Frantzén
> Location: Stockholm
> Chef: Björn Frantzén

This experiential concept restaurant melds setting with taste as guests are guided through the rooms of a chic three-story townhouse, dining at each turn on dishes from a ten-course menu of futuristic Nordic fare with Asian highlights. A wood fire in the kitchen adds a bold and primal depth of flavor to the rich cuisine.

Source: Courtesy of Katie M. via Yelp

24. The Chairman
> Location: Hong Kong
> Chef: Kwok Keung Tung

Melding traditional Cantonese flavors with modern technique, The Chairman utilizes seasonal, organic ingredients from small suppliers to invent contemporary dishes that hint at classical luxury. Twenty-year-fermented lemon peels, sugar-roasted chrysanthemums, and other long-forgotten local flavors accent each dish.

Source: Courtesy of Dominique N. via Yelp

23. The Jane
> Location: Antwerp, Belgium
> Chef: Nick Bril

Set in a towering repurposed chapel with a glassed-in kitchen, the Jane serves a fixed menu of haute cuisine with mind-blowing flavors and presentation. The dishes are centered around fish and shellfish, with bold accents like salsify, nasturtium, and caviar, and each feast includes two desserts.

Source: Courtesy of Min C. via Yelp

22. Septime
> Location: Paris
> Chef: Bertrand Grébaut

This hip and unpretentious neo-bistro serves a surprisingly affordable plant-forward tasting menu of understated but flavor-packed cuisine. The quality of the fresh vegetables and sustainably sourced meats speaks for itself, and the kitchen masterfully coaxes the prime flavor and texture out of each ingredient.

Source: loustejskal / Flickr

21. Mugaritz
> Location: San Sebastián, Spain
> Chef: Andoni Luis Aduriz

Not for the faint of heart, Mugaritz is an avant-garde experience in a rustic Basque country house that features anywhere from 20 to 30 uncustomary dishes. Think aged mole and bone marrow shaped into leaves of a book, ceviche snails crawling over a clump of moss-like frozen teff, or raw pork heart plated on musical dishware, creating an orchestra of imbibing guests.

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