Lists
Who cooks, where to go and what it is actually like once you sit down.

CHEF:IN Awards winners: Berlin takes five of nine titles
Hallmann & Klee and CODA share Chef of the Year at Germany's first awards for women in hospitality, while Ana Roš takes the international title and the jury's criteria reach beyond the plate.
Latest

New York Times picks America's 50 favorite restaurants
Sixteen reporters crossed the country for an unranked list that drops last year's winners, from a Caribbean spot in Manhattan to a Portuguese kitchen in Maine.

Napoli on the Road named World's Best Pizzeria
The London pizzeria beat entries from more than 40 countries to take the world title, three years after first topping Europe's ranking, and without a single Italian address in reach.

Tripadvisor names a 12-seat Buenos Aires grill its best
Fogón Asado, a counter built around a single open fire in Palermo, tops Tripadvisor's 2026 Best of the Best worldwide fine dining list, drawn from a year of reviews rather than a jury.

Colorado's Michelin Guide adds 3 Bib Gourmands statewide
A day after Milpero's star made headlines, the rest of Colorado's 2026 Michelin selection lands: three new Bib Gourmands and the region's first Sommelier Award.

Restaurant Week South Africa opens its spring run
VIP bookings open today for Restaurant Week South Africa's spring run, putting more than 200 restaurants across five regions on sale before general reservations follow.

The World's 50 Best Restaurants land in Lima on 4 November
Peru gets the ceremony for the first time in the list's history, eight months after Abu Dhabi was announced as host and then quietly dropped from the calendar.
The best of the month,
once a month.
The openings of the month, the chefs to watch, the recipes and the figures that matter. Once a month in your inbox, five minutes, nothing else.
What lands in your inbox
- The places worth booking this month
- The opening everyone is talking about
- The recipes of the month, from the kitchens we cover
- The figures that matter, with their source