Beyond the rankings: The 50 Best Restaurant 2026 winners reflect on the value of awards ceremonies

The prestigious organization behind The World’s 50 Best, now rebranded as simply The 50, has brought its coverage of restaurants, bars, hotels, vineyards, and online guides under one unified identity. As part of its restaurant portfolio, the organization recently held its glamorous Best Restaurants 2026 awards ceremony in Lima, Peru, marking the first time the event has been staged in the country. The evening culminated in the unveiling of this year’s much-anticipated list of winners.

Despite a change in plans, with Lima eventually taking over from the originally announced host city of Abu Dhabi due to uncertainties, the ceremony was every bit as grand as previous editions. It welcomed a distinguished gathering of award-winning chefs, restaurant owners, media friends, and well-traveled gastronauts from around the globe.

Asador Etxebarri, led by Chef Victor Arguinzoniz, has finally claimed the coveted No. 1 spot after consistently ranking among the top 10 restaurants for the past decade. Tucked away in the small village of Axpe in the Basque Country of northern Spain, this well-loved yet low-key restaurant is also one of the most coveted reservations in the world. After placing No. 2 last year, many hoped it would finally emerge as the top winner, and culinary fans were not disappointed.

But given everything happening today, from wars and calamities to uncertainties in everyday life, we asked this year’s No. 1 and the winners from the Asia region why participating in global gatherings and platforms like this remains relevant. Here are their thoughts:

“We consider The 50 a very important community, and it has always been an honor for us to be part of it. We have great respect for the organization and the work it does in giving restaurants like ours international exposure. We feel fortunate to have been given this platform to share the Basque region and its cuisine with the rest of the world.”

“For me, attending this award ceremony and celebrating is important because we forget the problems, and we unite. The world is divided, but these kinds of events unite us. Different colors, different cuisine, different cultures come together. In the end, food wins.“

“The 50 is about community, and about bringing very passionate individuals and restaurateurs all around the world to be in one place to celebrate all the hard work that everyone goes through every day. The inspiration from the few meals we had here is just beyond unbelievable. I think no matter what is happening in the world, and no matter what the future brings, I think food and hospitality will unite us. It is a language that people will understand no matter where we are.”

“It is a privilege that we made the list and can represent our country, cuisine, and style of beverage. This is what I can do as a small step to promote Thai cuisine, and to represent our team back home.”

“This is a very global award and known worldwide, and I would like everyone, no matter where they are from, to understand and appreciate Chinese food. This is a great platform to achieve it.”

“Ceremonies like this are more than awards and more than numbers. We are here to hang out and celebrate with everyone to keep this community alive. The rankings don’t really matter much to me. It’s being with everyone, spending time with legends, chefs that I’ve looked up to all my life, and being on the same platform with them is the biggest win I can get.”

“The world is very unpredictable, and I think we realized this just a few months ago in Dubai and also in other countries, about what it is like to be in situations of uncertainty. Despite that, I think it’s important to chin up and show your face because I represent Dubai and India, and it gives so much motivation back to both cities I represent. I also believe hospitality can bring people together and make it a happier place to live.”

“We are here to represent the stories of Hangzhou, China. I hope that by attending, we can communicate our city’s culture and encourage people to appreciate it.” 

“When you talk about relevance, it is not about the rankings; it is about celebrating the industry. The F&B industry is a hard industry, so given what’s happening in the world, it’s important to celebrate the hard work, the great people, the countries, and the cuisines. This is about our collective industry.”

“It has become a tradition, and it is always a great honor to be part of it. Attending also gives us the opportunity to learn from our peers and discover many interesting things along the way.”