Featured on Chef's Table
The restaurants and chefs from Netflix's Chef's Table, gathered as one epic eating list. 39 places, mapped and ready to build a trip around.
Plan a trip on Trailwind →Gaggan
BangkokClimate72–93°FCurrencyTHBLanguageThaiAirportBKKNo. 6 on The World's 50 Best Restaurants 2025, Bangkok, Thailand.
Pujol
Mexico CityClimate45–82°FCurrencyMXNLanguageSpanishAirportMEXNo. 60 on The World's 50 Best Restaurants 2025, Mexico City, Mexico.
Hiša Franko
KobaridClimate30–82°FCurrencyEURLanguageSloveneAirportLJUNo. 69 on The World's 50 Best Restaurants 2025, Kobarid, Slovenia.
Atelier Crenn
San FranciscoClimate46–70°FCurrencyUSDLanguageEnglishAirportSFONo. 96 on The World's 50 Best Restaurants 2025, San Francisco, United States.
Osteria Francescana
ModenaClimate34–90°FCurrencyEURLanguageItalianNo. 74 on La Liste 2026 · score 97.5, Modena, Italy.
n/naka
Los Angeles, CA2★ MichelinClimate46–79°FNiki Nakayama's intimate modern kaiseki: a two-Michelin-star seasonal Japanese journey.
Alinea
Chicago, IL3★ MichelinIconicClimate21–81°FGrant Achatz's three-Michelin-star landmark: avant-garde dining that reshaped America.
Rodney Scott's Whole Hog BBQ
Charleston, SCJames BeardClimate45–88°FJames Beard-winning whole-hog pitmaster: smoky, vinegar-kissed pulled pork.
Blue Hill at Stone Barns
TarrytownClimate27–86°FCurrencyUSDLanguageEnglishDan Barber's farm-to-table temple on a working farm north of New York, where the menu is dictated by the fields outside.
Attica
MelbourneClimate45–77°FCurrencyAUDLanguageEnglishBen Shewry's Melbourne restaurant turning native Australian ingredients into some of the Southern Hemisphere's most inventive cooking.
D.O.M.
Sao PauloClimate54–81°FCurrencyBRLLanguagePortugueseAlex Atala's Sao Paulo landmark that put Amazonian ingredients on the fine-dining map.
Caffe Sicilia
NotoClimate46–91°FCurrencyEURLanguageItalianCorrado Assenza's storied pastry shop in Noto, Sicily, revered for granita, cannoli, and almond sweets.
Ciya Sofrasi
IstanbulClimate39–86°FCurrencyTRYLanguageTurkishMusa Dagdeviren's Istanbul restaurant reviving forgotten Anatolian home cooking, dish by regional dish.
South Philly Barbacoa
PhiladelphiaClimate28–88°FCurrencyUSDLanguageEnglishCristina Martinez's Philadelphia spot serving weekend lamb barbacoa and a story of immigrant resilience.
Osteria Mozza
Los AngelesClimate45–88°FCurrencyUSDLanguageEnglishNancy Silverton's Los Angeles temple to pasta and her legendary mozzarella bar.
The Grey
SavannahClimate45–90°FCurrencyUSDLanguageEnglishMashama Bailey's Savannah restaurant in a restored bus depot, cooking refined Port City Southern food.
Darjeeling Express
LondonClimate36–73°FCurrencyGBPLanguageEnglishAsma Khan's London restaurant celebrating royal Mughlai and Bengali home cooking, run by an all-women kitchen.
Room4Dessert
UbudClimate70–84°FCurrencyIDRLanguageIndonesianWill Goldfarb's dessert-only restaurant in the Ubud jungle, a playground of avant-garde sweets.
Central
LimaClimate57–77°FCurrencyPENLanguageSpanishVirgilio Martinez and Pia Leon's Lima restaurant, repeatedly ranked the world's best, plating Peru by altitude.
Restaurant Tim Raue
BerlinClimate32–77°FCurrencyEURLanguageGermanAirportBERNo. 58 on The World's 50 Best Restaurants 2025, Berlin, Germany.
La Marine
Noirmoutier-en-l'ÎleClimate45–68°FCurrencyEURLanguageFrenchNo. 32 on La Liste 2026 · score 98.5, Noirmoutier-en-l'Île, France.
Troisgros - Le Bois sans Feuilles
OuchesClimate32–79°FCurrencyEURLanguageFrenchNo. 40 on La Liste 2026 · score 98.5, Ouches, France.
L'Arpège
ParisClimate36–77°FCurrencyEURLanguageFrenchNo. 68 on La Liste 2026 · score 97.5, Paris, France.
Husk
Charleston, SCClimate45–88°FSean Brock's revolution in Southern cooking: nothing but ingredients from the South.
Snow's BBQ
Lexington, TXClimate43–99°FOpen Saturdays only. Pitmaster Tootsie Tomanetz's brisket is the stuff of pilgrimage.
Milk Bar
New York, NYClimate28–86°FChristina Tosi's cereal milk, birthday cake, and Crack Pie: a social-media dessert empire.
Ivan Ramen
New YorkClimate28–86°FCurrencyUSDLanguageEnglishIvan Orkin's New York ramen shop, the American chef who won over Tokyo before bringing his bowls home.
Hija de Sanchez
CopenhagenClimate34–70°FCurrencyDKKLanguageDanishRosio Sanchez's Copenhagen taqueria, the ex-Noma pastry chef turning heirloom-corn tortillas into a cult.
Antica Macelleria Cecchini
PanzanoClimate36–88°FCurrencyEURLanguageItalianDario Cecchini's theatrical Tuscan butcher shop in Panzano, home of the bistecca and a poetry-quoting maestro.
Firedoor
SydneyClimate46–79°FCurrencyAUDLanguageEnglishLennox Hastie's Sydney restaurant cooking everything over live fire, with no gas and no electricity in the kitchen.
Yam'Tcha
ParisClimate36–77°FCurrencyEURLanguageFrenchAdeline Grattard's Paris restaurant marrying French technique with Cantonese soul, paired with rare teas.
Pepe in Grani
CaiazzoClimate39–91°FCurrencyEURLanguageItalianFranco Pepe's pilgrimage-worthy pizzeria in the hills of Caiazzo, widely called the best pizza in Italy.
Pizzeria Bianco
PhoenixClimate41–108°FCurrencyUSDLanguageEnglishChris Bianco's Phoenix institution, the wood-fired pies that reset American pizza.
Bonci Pizzarium
RomeClimate39–93°FCurrencyEURLanguageItalianGabriele Bonci's Rome counter, the godfather of pizza al taglio and its ever-changing toppings.
Young Joni
MinneapolisClimate9–84°FCurrencyUSDLanguageEnglishAnn Kim's Minneapolis restaurant pairing Korean flavors with wood-fired pizza, plus a hidden back bar.
Monk
KyotoClimate30–90°FCurrencyJPYLanguageJapaneseYoshihiro Imai's tiny Kyoto restaurant along the Philosopher's Path, wood-fired cooking built on local produce.
Chez Panisse
BerkeleyClimate43–77°FCurrencyUSDLanguageEnglishAlice Waters's Berkeley birthplace of California cuisine and the farm-to-table movement.
Restaurante Garzon
GarzonClimate45–82°FFrancis Mallmann's open-fire restaurant in a tiny Uruguayan village, the essence of his live-flame cooking.