The 2022 La Liste selection of the world’s best 1000 restaurants has been announced and, for the fifth time, Guy Savoy has been named the best restaurant in the world. This year, the French chef does not have to share the podium, as with a score of 99.5 / 100, Guy Savoy is the outright winner.
The second place is tied between three French restaurants, including the Vague d'Or by Arnaud Donckele, l'Arpège by Alain Passard and Auberge du Vieux Puits by Gilles Goujon, but also the Spanish restaurant Martín Berasategui ( 1st restaurant in Spain), the Restaurant de l'Hotel de Ville in Crissier, run by Franck Giovannini, Le Bernardin in New York by Eric Ripert (1st restaurant in the United States), Schwarzwaldstube in Baiersbronn in Germany (1st restaurant in Germany), and Frantzén in Stockholm by Björn Frantzén (1st restaurant in Sweden).
This year, Japan has the most restaurants in the Top 1000 with 143 venues listed, followed by China with 139 restaurants, the United States with 111, and France with 109.
Several 'Special Prizes' for the French
Among the special prizes awarded this year, there were several French winners, including Florent Pietravalle (La Mirande *, Avignon) and Mélanie Serre (Louis Vins, Paris) as New Talents. Diego Alary received the Digital Innovation Award for his Tik Tok account, which has more than 2 million subscribers. The Innovation Prize went to the Alain Ducasse Group, while Maison Aribert was awarded the Ethical and Environmental Responsibility Prize. Daniel et Denise received the Prize for Authenticity and Craftsmanship, and the city of Marseille was named as the New Gastronomic Destination. Finally, Plénitude is considered the Opening of the Year.
The 2022 List: Top 3 (14) of the best restaurants in the world
This year, eight restaurants are tied for second place in the La Liste ranking, with a score of 99/100. Below is the listing in the top 3 of La Liste 2022.
• 1. France; Paris ; Guy Savoy; 99.5
• 2. Tied: US; New York ; Le Bernardin; 99.0
• France . Saint Tropez ; La Vague d’Or - Le Cheval Blanc
• Spain; Lasarte-Oria; Martín Berasategui
• Swiss ; Crissier; Restaurant de l’Hôtel de Ville
• Sweden ; Stockholm; Frantzén
• France ; Paris ; l’Arpège
• France ; Fontjoncouse; l’Auberge du Vieux Puits
• G\ermany ; Baiersbronn; Schwarzwaldstube
• 3 Tied: Monaco; Monaco; The Louis XV - Alain Ducasse
• Italy ; Brusaporto; Da Vittorio
• Japan; Tokyo; Sushi Saito
• France ; Tinqueux; L’Assiette Champenoise
• Italy ; Sarmeola di Rubano; Le Calandre
The Special Prizes 2022
New Gastronomic Destination Prize, sponsored by Moët Hennessy: Eastern Europe was recognised, from the Baltic States to Croatia, from Slovenia to Poland, with restaurants that elevate a cuisine proud of its traditions and authenticity.
New Gastronomic Destination in France: Marseille, has the wind in its sails; it is the new 'food city' represented by Alexandre Mazzia, restaurant AM by Alexandre Mazzia, and Laëtitia Visse, La Femme du Boucher.
The Innovation Prize, sponsored by the Rungis International Market: the Danish restaurant Ark, pioneer of the 'gourmet-vegan' trend and producer of its own mushrooms in its urban Funga farm in Copenhagen, is awarded the international prize. In France, the Alain Ducasse Group is rapidly innovating, diversifying into coffee and ice cream or launching daring restaurant concepts such as Sapid, a refectory-style restaurant with vegetal and sustainable cuisine, or Le Grand Contrôle at the Château de Versailles.
Digital Innovation Prize: Diego Alary connects with his 2.5 million subscribers every day. He has become a real star by being the most followed chef of Tik Tok, a new communication platform for food lovers.
The Change Prize for Inclusion and Diversity: Projet Materia is an original and personal initiative by chef Joao Rodriguez of the Feitoria restaurant in Lisbon. It places producers, breeders and fishermen at the heart of the identity of Portuguese cuisine, grouped together in a digital platform that favours people, links and authenticity.
Ethical and Environmental Responsibility Award: Borago, Chilean restaurant by chef Rodolfo Guzman, is literally connected with nature. A specialist in indigenous ingredients of Chilean flora and faunae, Guzman is an uncompromising follower of wild harvesting (foraging) and micro sourcing. In France, Maison Aribert and its Alpine chef Christophe Aribert embody a complete eco-responsible commitment and are now certified 'plastic-free'.
The Solidarity Prize: Universo Santi, named after the late Santi Santamaria, is a Spanish restaurant school like no other where young disabled people learn cooking and catering trades.
The Authenticity and Handicraft Prize, sponsored by the Transatlantic Bank: La Yean (Seoul, South Korea), Owamni (USA), Bozar (Brussels, Belgium), Mpoukadoura (Greece) and the French Daniel et Denise by chef Joseph Viola (Lyon, France).
Openings of the Year, sponsored by Skoda: Plénitude (Paris, France), Artest Chef's Table (Moscow, Russia), Sézanne (Tokyo, Japan), Fi'lia (Dubai, UAE), Tantris DNA (Munich, Germany), Mux (Mexico City, Mexico).
New Talents of the Year, sponsored by Moët-Hennessy: Mélanie Serre (Le Louis Vins, Paris, France), Florent Pietravalle (La Mirande, Avignon, France), Michael Adé Elégbèdé (Itàn, Lagos, Nigeria), Dalad Kambhu ( Kin Dee, Berlin, Germany), Loma McNee (Cail Bruich, Scotland, England), Kevin Uy (Philippines).
Tables to Explore: La Calypso (Carnac, France), Farmlore (India), HIaikai (New Zealand), The Lost Kitchen (Maine, United States).
