Now that Noma, the restaurant often considered the best in the world, has served its last dish, you might be wondering where to head for the ultimate destination dinner.

The world’s top restaurants are worth travelling for. These are a few of our favourites to add to your foodie bucket list.

 

JEONG KWAN – CHUNJINAM HERMITAGE AT THE BAEKYANGSA TEMPLE, SOUTH KOREA

Jeong Kwan is a 60-year-old Zen Buddhist nun who prepares vegan meals for her community (and the occasional visitor) at Baekyangsa Temple in South Korea. Her delicious dishes are created with a greater purpose than simple nourishment.

 

ROCA BROTHERS – EL CINELLER DE CAN ROCA, SPAIN

The Roca brothers’ passion for cooking was initially kindled in Can Roca, the establishment their parents manage in Taialà, a neighbourhood lying on the outskirts of Girona. Now, their restaurant in Spain has celebrated its third star awarded by the Michelin Guide.

 

ANDONI LUIS ADURIZ – MUGARITZ, SPAIN

Mugaritz is located in a huge oak wood, an amazing setting for destination dining. Meals here take place over 20 courses, several of which can be served in the restaurant’s gardens. Inspired by Basque cuisine, Mugaritz dishes combine elements of the mountains and the sea.

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MAGNUS NILSSON – FAVIKEN, SWEDEN 

Faviken Magasinet is a restaurant for the adventurous. It’s the world’s most isolated and exclusive gourmet restaurant, located on a 20,000-acre hunting estate in Jamtland. Chef Magnus Nilsson serves his set menu to just a dozen diners a night.

VIRGILIO MARTINEZ – CENTRAL, PERU

Central celebrates the biodiversity of Peru. Fresh produce and an inexhaustible curiosity to discover and integrate new ingredients into the menu bring Peruvian cuisine to the forefront, in the heart of the traditional district of Miraflores in Lima.

 

MASSIMO BOTTURA – OSTERIA FRANESCANA, ITALY

Twelve tables in the heart of Modena tell a story of tradition in evolution at this Italian favourite. Massimo Bottura’s cooking is a collision of ideas, cultures, techniques and gestures.

 

JIRO ORO – SUKIYABASHI JIRO, JAPAN

Jiro Oro serves an omakase tasting menu at the counter of this Japanese restaurant. Guests enjoy 20 pieces of freshly prepared sushi, accompanied by green tea. Different seasons bring different sushi.

 

VLADAMIR MUKHIN – WHITE RABBIT, RUSSIA

Located under a glass dome on a 16th floor of Smolenskiy Passage, White Rabbit is the first joint project of restaurateur Boris Zarkov and chef Vladimir Mukhin. The restaurant serves Russian cuisine, with dishes including borsch soup and veal tongue.

 

BEN SHEWRY – ATTICA, AUSTRALIA

Attica’s chef Ben Shewry creates beautifully balanced, modern cuisine in a relaxed dining environment, at this multi-award winning Australian restaurant. This is ‘experience dining’ at its best – the food is incredible.

 

DOMINIQUE CRENN – ATELIER CRENN, US

French chef Dominique Crenn describes her original and inventive cooking style as ‘poetic culinaria’. Inspiration comes from Dominique’s childhood memories and the natural world. The tasting menu is presented as a poem, each line is a new dish.

 

WILL GOLDFARB – ROOM 4 DESSERT, BALI

Located on Jalan Sanginggan in the picturesque Bali village of Ubud, Room next 4 Dessert’s signature tasting menu is constantly evolving and highly recommended. Will Goldfarb also serves handmade desserts, classic cocktails and fine wines.

 

NOMA MEXICO

Noma’s entire Copenhagen-based staff of 90 are running a pop-up in Tulum, Mexico for more than a month in April 2017. Noma Mexico will serve dinner five nights a week; expect exotic fruits, cochinita pibil and plenty of surprises.

 

ISAAC MCHALE – THE CLOVE CLUB, LONDON

Isaac McHale’s London restaurant The Clove Club started life as a supper club, it’s now a permanent restaurant at Shoreditch Town Hall, having quickly earned a reputation as one of the capital’s top restaurants. Go for the Cornish mackerel and buttermilk fried chicken.

 

DAN BARBER – BLUE HILL AT STONE BARNS, US

Sourcing from the surrounding fields and pasture, as well as other local farms, Blue Hill at Stone Barns highlights the abundant resources of the Hudson Valley. Guests are offered multi-taste Grazing, Pecking and Rooting menus featuring the best offerings from the field and market.

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Have we missed any of your favourite Destination Restaurants? Let us know!