La Liste’s 2026 edition celebrates global excellence with its data driven ranking.
Each year, La Liste attempts to map the shifting geography of global gastronomy, distilling thousands of guides, reviews and digital impressions into a single data-driven ranking. For its tenth anniversary, celebrated at the Quai d’Orsay in Paris, the 2026 edition offered a familiar top tier, yet also revealed how widely culinary excellence is now distributed across continents.
The Upper Stratosphere
At the summit, La Liste once again places Guy Savoy on equal footing with a core group of international icons: Le Bernardin in New York, Schwarzwaldstube in Baiersbronn, Lung King Heen in Hong Kong, Cheval Blanc by Peter Knogl in Basel, Matsukawa in Tokyo, SingleThread in Healdsburg, Da Vittorio in Brusaporto, Martín Berasategui in Lasarte-Oria, and Robuchon au Dôme in Macau. All score 99.5/100, reaffirming their status as standard-bearers in the global conversation.
Just behind them, France asserts its weight once more with La Vague d’Or, Plénitude, Kei, L’Assiette Champenoise, Régis et Jacques Marcon, and Le Louis XV, among others, illustrating the country’s enduring gravitational pull.
Europe’s Broad Front
This year’s results also highlight the breadth of excellence across Europe. Jordnær, located north of Copenhagen, is Denmark’s highest-ranked restaurant with 99 points. It shares a second-tier ranking with Le Calandre, Plénitude, El Celler de Can Roca and others.
Among other Bon Vivant-favourites featured was Ocean (96.50 points), which once again ranks among the world’s culinary elite. The Algarve dining room reaffirms its status as Portugal’s most acclaimed fine dining destination, driven by years of creative refinement and a unique storytelling approach rooted in Portuguese terroir.
In Spain, Lasarte (95.5 points) maintains its position as one of the country’s most accomplished dining rooms, while in Germany, with a significant 4.5-point increase, Tohru in der Schreiberei (95 points) confirms chef Tohru Nakamura’s distinctive culinary voice. Norway’s RE-NAA (94 points) reinforces Stavanger’s growing gastronomic relevance; Zürich’s The Restaurant at The Dolder Grand (93.5 points) remains a benchmark of contemporary luxury; and in Austria, Taubenkobel (93 points) continues to embody Burgenland’s polished rural charm.
From Oceania to Scandinavia
In New Zealand, Amisfield (91.5 points) rhad become Best Restaurant in New Zealand, acknowledging Vaughan Mabee’s audaciously local, landscape-driven cuisine.
And just in the opposite extreme of the globe, Sweden’s forest-hidden Knystaforsen receives a Hidden Gem Award, a tribute to its elemental fire-led cooking made wit local produce from forest, rivers and lakes.
Across the World
Beyond Europe and Oceania, several restaurants distinguish themselves within their national scenes. In California, Mélisse (87.5 points) remains a steady presence in refined West Coast dining. Vienna’s Doubek (83 points) continues to define a promising new direction for Austrian cuisine. In Madrid, Smoked Room (82.5 points) — famed for its intimate, fire-driven omakase — extends its international momentum.
Ekstedt (80.5 points) consolidates its position within the live-fire landscape, and Berlin’s CODA (80 points), remain unique within Europe with its dessert-driven tasting menus. Meanwhile in Bangkok, HAŌMA (78.5 points) continues to push forward its neo-Indian, zero-waste philosophy with growing international recognition.
