The 50 best restaurants in the world in 2018
50. Test Kitchen (Cape Town, South Africa)
49. Nahm (Bangkok, Thailand)
47. Schloss Schauenstein (Fürstenau, Switzlerand)
46. Saison (San Francisco, USA)
45. Dinner by Heston Blumenthal (London, UK)
44. Mikla (Istanbul, Turkey)
43. Azurmendi (Larrabetzu, Spain)
42. Ledbury (London, UK)
41. Nihonryori RyuGin (Tokyo, Japan)
40. Septime (Paris, France)
39. Astrid y Gastón (Lima, Peru)
38. Lyle's (London, UK)
37. Restaurant Tim Raue (Berlin, Germany)
35. Maaemo (Oslo, Norway)
34. Alinea (Chicago, USA)
33. The Clove Club (London, UK)
32. Tickets (Barcelona, Spain)
31. Arzak (San Sebastian, Spain)
30. D.O.M. (São Paulo, Brazil)
29. Alléno Paris au Pavillon Ledoyen (Paris, France)
28. Odette (Singapore)
27. Boragó (Santiago, Chile)
26. Le Bernardin (New York City, USA)
25. Cosme (New York City, USA)
24. Ultraviolet (Shanghai, China)
23. Le Calandre (Rubano, Italy)
22. Narisawa (Tokyo, Japan)
21. Alain Ducasse au Plaza Athénée (Paris, France)
20. Attica (Melbourne, Australia)
19. Geranium (Copenhagen, Denmark)
18. Disfrutar (Barcelona, Spain)
17. Den (Tokyo, Japan)
16. Piazza Duomo (Alba, Italy)
15. White Rabbit (Moscow, Russia)
14. Steirereck (Vienna, Austria)
13. Pujol (Mexico City, Mexico)
12. Blue Hill at Stone Barns (New York, USA)
11. Quintonil (Mexico City, Mexico)
10. Asador Etxebarri (Axpe, Spain)
9. Mugaritz (San Sebastian, Spain)
8. Arpege (Paris, France)
7. Maido (Lima, Peru)
6. Central (Lima, Peru)
5. Gaggan (Bangkok, Thailand)
4. Eleven Madison Park (New York City, USA)
3. Mirazur (Menton, France)
2. El Celler de Can Roca (Girona, Spain)
1. Osteria Francescana (Modena, Italy)
Osteria Francescana was crowned number one in 2016 and came second last year before rising back to take the top spot in 2018.
"I am going to use this spotlight to make even stronger the changes there are going to be," said Bottura at a press conference following his win. "Feed the planet. Fight waste. Last week Henry Kissinger asked me for a selfie. It is unbelievable. We have to involve all the community of chefs … pushing the spotlight you have to make the invisible visible is extremely important."
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