The Best New Restaurants in the World: 2024 Hot List

Fish Shop — Ballater, Scotland

Regardless of its identify, Fish Store is just not a traditional British chippy however a sensible, sustainability-focused seafood restaurant with its very personal fishmonger. The double-use venue is the sister property of Scotland’s slickest lodge, the Fife Arms, which is situated simply 25 minutes away. Russell Sage Studio (who additionally designed the Fife Arms interiors) selected tasteful nautical accents to enhance the meals. The menu is native and seasonal however may embody Cape Wrath oysters in Champagne tempura or Shetland mussels with East Coast cured nduja. No matter you order, accompany it with a spherical of Negronis (native gin and vermouth with Campari, pimped up with samphire), adopted by glasses of Riesling or Picpoul. —Sarah James

Koan — Copenhagen

At windswept Langelinieskuret, Kristian Baumann (previously of Noma and 108) has remodeled a former harbor warehouse right into a must-visit on Copenhagen’s robust fine-dining scene. Born and adopted in South Korea and raised in Denmark, Baumann reconnects together with his roots at Koan, seamlessly bridging a Nordic culinary upbringing with Korean impressions like kimchi, kkwabaegi (Korean doughnuts), and thoroughly chosen ceramics. Koan’s high-ceilinged eating room with an open kitchen and modern mild picket designer interiors fantastically mirrors Baumann’s minimalist and meticulous dishes. A standout is Norwegian langoustine with lardo, inexperienced strawberries, and chili, served with a sesame sauce flavored with Korean rice wine. Apart from customary and “status” wine pairings (the latter showcasing uncommon labels), Koan provides a pairing of Korean sool (fermented rice wine) produced in Copenhagen by startup Yunguna Brewery. Solely 70 days after opening final yr, the restaurant acquired two Michelin stars immediately—a testomony to the ambitions right here. —Lars Roest-Madsen

Following years of turmoil of their native Lebanon, Beirut artistic collective Manufacturing unit Individuals transplanted their thoughtfully curated restaurant, listening room, and communal hub Soul Kitchen to Dubai’s Enterprise Bay. The meals—Levantine/Latin hybrid that celebrates waves of Arab migration to Central and South America—is, certainly, soulful: Suppose ceviche tabbouleh, hummus chimichurri, shawarma empanadas, and Wagyu kafta in pillowy arepas paired with Araki bellinis and sumac-laced peach margaritas. However musically minded locals have additionally cast a neighborhood round Monday jazz classes, Latin Sundays, iftar supper golf equipment, and get together brunches with world musicians and DJs taking the stage. The luxurious, plant-filled area additionally doubles as an arts venue: Rumi Dalle’s Feathers of a Migration is suspended from the ceiling, and partitions are adorned with textiles curated by carpet home Iwan Maktabi. —Sarah Khan

Ilis — New York

The big nondescript door at 150 Inexperienced Avenue in Brooklyn’s Greenpoint prepares you little for what’s to comply with. Behind it lies a sprawling area with wood-beamed ceilings and low-slung white furnishings that has shed all vestiges of its former life as a manufacturing facility warehouse. That is Ilis, Noma cofounder Mads Refslund’s bold New York eating debut alongside Will Douillet, previously of Chicago’s Alinea. The identify is a portmanteau of Il and Is, or “hearth” and “ice” in Danish, which illustrates the way you select your dishes to be served: fired up or chilled. An industrial open kitchen—with 4 stations, two every devoted to “hearth” and “ice”—anchors the area, and diners watch on as a flurry of cooks works in near-reverential silence. Those self same cooks later double up as servers; right here, there’s no conventional distinction between back and front of home—simply “one home,” as Refslund likes to say. On the menu, count on ingredient-forward dishes like uncooked tuna with nasturtium and salted plum and brown trout, cooked in its personal roe butter and served with charred cabbage. A eating spotlight right here is the roving trolley that’s laden with chilled appetizers and a shocking amuse-bouche—a peppery tomato clam broth served in a big, barely ridiculous clamshell original right into a flask. As you tip its contents down your throat, the act feels each primal and playful—it’s a decidedly Noma contact, proper in Brooklyn. —Arati Menon

​​Eleven Madison Park alum Hussain Shahzad’s eclectic expertise are on full show at this fine-dining idea, a 12-seat countertop that overlooks an open kitchen within the area above Veronica’s, a bustling sandwich store. The vibe is a pleasant hodgepodge: Delicate glass lamps share area with a chamber for dry-aging duck, and the chef’s playlist of ABBA and Prince pairs properly with the easygoing service. The trendy Indian menu makes intelligent use of the nation’s many home-grown components: Clarified Bloody Mary cocktails arrive alongside petite pizza containers of Monaco biscuits (India’s Ritz cracker) topped with Belper Knolle cheese; hibachi-grilled rabbit is served in a red-ant marinade; and a soup of sun-dried yak cheese is amped up by habanero chiles. The identify Papa’s is a nod to Shahzad’s late mentor, chef Floyd Cardoz—whom he does proud. —Julian Manning

After closing Locavore, a hot-ticket and hyperlocal eatery in Bali’s Ubud late final yr, Dutch Indonesian chef duo Eelke Plasmeijer and Ray Adriansyah moved on to open the idea’s aptly named subsequent iteration. Pitched up within the rice fields simply outdoors Ubud, concrete-clad Locavore NXT takes the cooks’ wildly bold strategies to a brand new excessive with 20(ish)-course tasting menus that draw on components grown within the rooftop meals forest, subterranean mushroom vault, and koji fermentation lab—and ones sourced from surrounding farmers, fishermen, and foragers. Seasonal menus might embody imaginative creations reminiscent of honi pineapple with lardo and flower-flecked pudding from rice koji with bee pollen. For a full immersion in Locavore NXT’s closed-loop ethos, friends can in a single day in one of many restaurant’s adjoining cabins and take part in a chef-guided tour and workers breakfast the subsequent day. —Chris Schalkx

At Pot Au Phở, Vietnamese banker turned chef Peter Cuong Franklin units new requirements for Vietnam’s beloved noodle soup, his 10-course tasting menu deconstructing phở after which reassembling the enduring bone broth. Impressed by French and Japanese fare, Cuong additionally performs with molecular delicacies and jellied consommé, even paying tribute to French chef Paul Bocuse’s legendary black truffle VGE soup. Maybe probably the most cherished dish is Mother’s mì Quảng, a standard prawn and pork turmeric noodle soup ready by his mom, Nguyễn Thị Như Thừa, at her Đà Lạt rice noodle store; he was despatched to the US as a toddler refugee, they usually reconnected 30 years later. Housed in the identical constructing as Cuong’s Michelin-starred Anan within the thick of the moist market on District 1’s That Dam avenue, the soup counter is designed for simply 14 friends. Order the Phojito, blended with contemporary herbs and spices like cinnamon and star anise —Sorrel Moseley-Williams

Air — Singapore

At this sprawling area—an erstwhile clubhouse for civil servants—in Singapore’s leafy Dempsey enclave, chef Matthew Orlando (who used to pilot Copenhagen’s influential Amass) is constant his mission to make round cooking as pure as, nicely, respiratory air. You’ll know this isn’t your typical restaurant from the second you enter, up a sweeping walkway and previous a thriving tropical backyard commanded by Orlando’s enterprise companion, Will Goldfarb of Bali’s Room4Dessert. Within the eating room, funky tables hewn from the leftover cores of balau bushes and chairs with arms twirled out of recycled Styrofoam play off uncovered concrete pillars. Orlando’s tasty zero-waste method to Southeast Asian components consists of dishes like a complete coral fish remodeled right into a rillette with lavash produced from the puréed bones of the fish. Don’t miss the surprisingly fudgy Re-Incarnated Chocolate dessert whipped up with the by-products of widespread meals processes—none of that are chocolate or cocoa beans. Upstairs, there’s a pickling and fermentation room, a cooking college, and a analysis lab the place anybody can dabble in meals experiments. —Audrey Phoon

Oseille — Rio de Janeiro

In late 2023, chef Thomas Troisgros—the fourth technology of the famend French culinary dynasty—opened Toto as one thing like a Parisian neo-bistro, however with a menu impressed by the chef’s travels world wide. Nestled inside a townhouse within the vibrant heart of Ipanema, the informal restaurant was a fast hit. Troisgros acknowledged the potential for an elevated eating expertise, nonetheless, and envisioned Oseille within the vacant higher a part of the identical constructing. With the assistance of a three-member workforce, the chef original a 16-seat counter round a well-equipped kitchen, the place he now solely serves signature tasting menus (5 or seven programs) that change now and again—however they’re at all times anchored in native and seasonal components, combining his French heritage with Asian influences, all topped with a Brazilian accent. The extent of hospitality makes diners really feel as in the event that they’re being welcomed into the chef’s residence—guests may even select their most popular background music. —Rafael Tonon

Sydney hospitality maestros Swillhouse have savvy locals tackling the tourist-drenched cobblestones of The Rocks for his or her newest swing-and-hit restaurant, Le Foote. Half Parisian wine bar, half Mediterranean grill, the restaurant is a sandstone labyrinth of nooks, crannies, and choose-your-own-adventure areas in a sprawling former pub. The alfresco courtyard is simply the place for fluffy fish sandwiches and carafes of orange wine. Upstairs, settle into the moody candle-lit bar and order two-sip martinis to a soundtrack of funky jazz. The principle eating room is draped in dramatic Greco-Roman fashion, with large Etruscan canvas murals, white tablecloths, and sensible waiters in crisp shirts. Many of the Mediterranean-by-way-of-Australia menu is finished on the Josper grill, and hits embody fleshy barramundi in charred hazelnut butter, marbled tomahawk steaks, juicy tomato picante prawns, and a gooey cheese pie. Instantly, Sydney’s oldest neighborhood feels contemporary once more. —Chloe Sachdev

Nikkei — Cape City

On perennially cool Bree Avenue, Nikkei brings its namesake delicacies to Cape City. Govt chef Justin Barker shows his vary with a menu that marries South American spices and components with vibrant seafood—assume shrimp crudo with ancho chili oil and sesame tuna with guacamole and a lime-jalapeño ponzu—and a sturdy cocktail menu that showcases each sake and pisco. The trendy area, adorned with a riot of tropical vegetation, feels excellent because the backdrop for Barker’s vibrant meals. Lookup and also you’ll see rectangular chandeliers formed like chakanas, a logo that has been utilized by Andean societies for over 4,000 years, which fittingly signifies a “bridge” or “a crossing over.” —Harriet Akinyi