Another year has passed, and it’s once again time to reflect on all the journeys and meals of the past 365 days. And what a year it was! In 2025, we explored 25 cities in twelve different countries. As has become our winter tradition, we began the year in sunnier surroundings, spending time in Kaitlin’s hometown of Los Angeles, and we also did a big road trip in Northern California Wine Country. Next, we traveled to Asia for our honeymoon, visiting South Korea for the first time and returning to Thailand. As always, we spent time in Norway and Sweden, and we traveled a bit around Europe, to Germany (Kaitlin’s first time!), France, Italy, Finland, and Estonia. When we weren’t on the road, we spent our time in our home base of Copenhagen, testing all the new restaurants and revisiting old favorites.
It’s our yearly tradition to highlight the best of the best, the standout bites that defined this year of dining for us. In fact, this year marks the eleventh edition of this annual list! We spent the last week reflecting on everything we ate this year, looking back over our pictures and reminiscing on our favorite meals and dishes. We ended up with a short list of almost 100 top dishes, which we argued and debated, and narrowed down until we had our final list. That’s right, it’s time for our annual roundup of our top 25 best dishes of the year!
The Food Trends of 2025
What were the food trends of 2025? Dubai chocolate exploded onto the food scene this year in an almost inescapable way. Matcha had a similar boom, leading to a worldwide shortage. We were happy to see our favorite Southeast Asian ingredient, pandan, step further into the spotlight, showing up in everything from ice creams to cocktails to croissants. We hope to see even more of its herbal, nutty deliciousness on menus in 2026. Korean food is still the cuisine of the moment, and we continue to see more and more dishes appear stateside – we’ve gone beyond fried chicken, and now the viral Korean salt bread has entered the chat. We love to see it! Caviar is almost commonplace (we’re not complaining), and the steakhouse made a comeback. Even Eleven Madison Park brought meat back on the menu! It turns out people are craving the comfort that only classics can bring.
What will 2026 bring? People drank less alcohol in 2025, and that trend will continue into the new year. If you’re a restaurant without craft non-alcoholic beverages on your menu, you’re missing out on a lot of money – as well as the opportunity to flex your culinary creativity in the beverage world. Shout-out to the three most creative alcohol-free pairings we had this year at Esse, Alouette, and Alchemist in Copenhagen.
In uncertain times, restaurants become places of reassurance. People are craving comfort food, familiar flavors, and hospitality that makes them feel genuinely taken care of. Stuffy, formal fine dining is out; true luxury is found in personalization and human connection.
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Our Top 25 Dishes of 2025
This is one of the very few lists we choose to publish in ranked order, but please don’t put too much thought into that – no. 25 and no. 11 are not too far apart! We will follow the same rules as always: the dishes have to be 1) from a restaurant that is currently still open, 2) from the regular menu, and 3) extraordinarily memorable. For the sake of diversity, we also don’t allow repeat dishes from previous years, or multiple dishes from one restaurant. Without further ado, these are the very best bites from the top restaurants we visited in the last 52 weeks. Enjoy!
No. 25 – Sinne Gas in Copenhagen, Denmark
The proud people of Fyn will hate to hear this, but Sinne Gas in Copenhagen serves the best brunsviger we’ve ever had. It has a soft, doughy cardamom base and looks like a dessert focaccia, with fingerprint marks pressed into the dough. It’s oozing with snask – the brown sugar caramel filling that pools in those pockets – greasy, sugary, sweet heaven. While you’re there, don’t miss the BMO (“bolle med ost”) – it’s the best in town. Often fresh from the oven, the butter melts into the spongy sourdough and the cheese fuses to the bread, melting almost like a grilled cheese. With a uniquely crunchy edge and a chewy, gooey center, it’s simply unbeatable.
No. 24 – Dumpling Home in San Francisco, California
Dumpling Home is our number one recommendation for a casual bite in San Francisco. The number one, must-have item here is the pan-fried juicy pork bao. What makes these dumplings so special is their shape and texture: the top of the dumpling is steamed while the bottom is super crispy, like deep-fried batter. This gives you a fun, textural, doughy crunch when you bite into it. We’ve never had a dumpling quite like this, and we absolutely loved the mouthfeel. Wrapped inside the dough is a juicy little pork meatball and a rich, savory broth that tastes like caramelized onions. It’s a squirty mess if you bite into it, so the best way to attack it is to poke a hole in the side and pour the hot soup into a spoon. These are some of the very best sheng jian bao we’ve ever had – so good that we ordered seconds.
No. 23 – Kuya Lord in Los Angeles, California
Chef Lord Maynard Llera serves Filipino food “his way” at his hole-in-the-wall East Hollywood restaurant, Kuya Lord. Filipino cuisine is all about family-style sharing, so the best way to sample a range of dishes is to order a Kuya tray, which comes with your choice of protein, garlic rice, sweet-and-spicy chami noodles, and pickled green papaya. Kuya Lord is the perfect place to pig out. Our favorite pork serving? The lechon kawali – extremely fatty, twice-cooked (braised and deep-fried) pork belly with perfectly crispy skin. This was a textural wonder. Pro tip: order a side of the garlic chili oil to drizzle on top. To die for!
No. 22 – Bar Bulot in Gothenburg, Sweden
If you only have time to visit one restaurant in Gothenburg, make it this one. Located in Gothenburg’s main food market, Saluhallen, Bar Bulot is the true foodie hotspot in town. It’s absolutely beloved by chefs – and not only because it’s open on Mondays. This casual wine bar and eatery is more of a lunch spot, with mostly counter seating and a decadent à la carte menu. But it’s here that you’ll find the very best food in town. Our absolute favorite is the signature steak tartare, served on crispy, buttery, heart-shaped waffles with chili oil. After just one bite, you’ll understand why Bar Bulot one of the city’s most popular eateries.
No. 21 – Café Tempo in Tallinn, Estonia
From the team behind our favorite restaurant in Tallinn, Barbarea, comes an encore: Café Tempo. This brand-new Telliskivi hotspot serves a Middle Eastern–inspired menu featuring lots of breads and spreads. While we could wax poetic about the flaky, layered malawach, the dish that stole our hearts this time actually wasn’t a carb but a vegetable. (We’re just as shocked as you!) Slow-roasted grilled cabbage was served with a rich sauce made from Greek cheese, a drizzle of coriander oil, and a sprinkle of lime zest. We loved the crunch of the charred cabbage edges and the brightness of the citrus cutting through the buttery cheese sauce. The textures, the flavors, the char, the zest – this is the best cabbage dish we’ve ever had.
No. 20 – Luovuus Kukkii Kaaoksesta in Helsinki, Finland
The craziest restaurant in Helsinki is Luovuus Kukkii Kaaoksesta, affectionately dubbed “LKK” by locals. The name means “creativity blossoms from chaos,” and that’s exactly what you can expect from this wild restaurant space. Creative dishes are served to the beat of a funky playlist in a vibrant dining room filled with bright wall murals, neon signs, and knickknacks – each with its own story. The menu features decadent dishes; our favorite was a chanterelle and brown butter financier topped with a brown butter and chanterelle foam, served with pan-fried (you guessed it) chanterelles. It falls squarely into the “this could be a dessert” category – a.k.a. our favorite category of all time. It’s a brown butter almond cake heaven: spongy, sweet, and impeccably moist. We did not expect this level of cooking from such a playful restaurant. LKK is our favorite casual spot in town – an absolute must-visit in Helsinki.
No. 19 – Esse in Copenhagen, Denmark
Esse is the continuation of the Amass legacy and undoubtedly the cool kid on Copenhagen’s fine dining scene, located in a restored warehouse filled with jars of fermenting ingredients that double as décor. The delicious and innovative tasting menu is rooted in a zero-waste philosophy, local ingredients, and creative reuse. A highlight of our meal was a serving of glazed celeriac and apples, frozen and dehydrated to mimic the texture of the celeriac. The slices were topped with ramson capers, parsley oil, and a strong, salty cheese sauce that felt like a comforting hug. Of course, we used the world-famous fermented potato bread to scarpetta that cheese sauce. Chef Matt Orlando’s signature bread serving is worth a visit to Esse alone! Yakitori-grilled, finished in the oven, and served warm, it’s fluffy and spongy with small chunks of potato inside and a slightly crispy crust. This is bread you can really sink your teeth into. The potato bread is back and better than ever – it can never leave the menu.
No. 18 – Barra in Berlin, Germany
Barra is, hands down, our favorite restaurant in Berlin. The menu is constantly in motion, featuring seasonal small plates made for sharing, and there wasn’t a single miss on our visit. We were blown away by all the insanely flavorful food, but the dish we ordered seconds of was a wonderfully inventive dessert. A Sicilian mango sorbet and a yogurt ice cream were served on top of rice pudding with a drizzle of vanilla oil. The result tasted like mango sticky rice meets a creamsicle – fresh, zingy, and creamy, with perfectly balanced sweetness. Barra is the one meal you absolutely can’t miss in Berlin.
No. 17 – Dunsmoor in Los Angeles, California
Chef Brian Dunsmoor opened his eponymous restaurant with a dream of showcasing Americana comfort food and open-fire cooking. Sparks fly in the homey space as local, seasonal produce is cooked on the grill. The menu features hearty, nostalgic fare inspired by chef Brian’s cattle rancher roots. One must-order dish is Edna’s sour milk cornbread – a caramelized, sweet-and-salty skillet bread with white cheddar, hatch chile, cultured butter, and a generous drizzle of honey. It’s sweet, salty, and just a little spicy – we loved the little kick from the hatch chile. The bread is perfectly caramelized, with a crispy edge from the skillet and a soft, fluffy center that soaks up the pool of butter melting on top. It’s in the running for the world’s best cornbread.
No. 16 – Bar Vitrine in Copenhagen, Denmark
Bar Vitrine has become our most-visited restaurant since it opened a year ago. It’s the hottest spot in Copenhagen, and you’ll often see some of the world’s best chefs dining here. Why? Because the food is unlike anything else in the city – absolutely exploding with flavor. The menu changes frequently, so we come back almost every month. This year, it was the desserts we were crushing on – they’re the best in Copenhagen. The one that took the cake (pun intended) was a choux ice cream sandwich with masala chai ice cream and a crunchy sugar tuile. The ice cream was incredibly spice-forward, packed with cardamom, while the choux pastry was light as air. The caramelized tuile on top added a fun crunch and a deep caramel flavor. Dhriti Arora is queen of all things, not least pastry.
No. 15 – Sühring in Bangkok, Thailand
At fine dining restaurant Sühring, twin chefs Thomas and Mathias Sühring serve a tasting menu inspired by their childhood memories growing up in Germany. Here you’ll find modern, playful interpretations of traditional German dishes. Our favorite was a twist on “labskaus,” traditionally a sailor’s dish made from canned ingredients such as salted corned beef, beetroot, and potatoes. Sühring’s version is a little fancier – a buttery bread crisp topped with wagyu beef, beetroot, and potatoes wrapped in roast beef slices, finished with a generous mound of caviar. Now that’s what we call surf and turf! Over the years, the food at Sühring has become increasingly elevated, and this year the restaurant received three Michelin stars. Sühring delivers a world-class European fine dining experience in a beautiful setting in Bangkok.
No. 14 – Born & Bred in Seoul, South Korea
We visited Seoul for the first time this year, and our meal at Born & Bred was our favorite of the trip. It’s KBBQ like you’ve never seen before – a hanwoo tasting menu showcasing the highest-quality Korean beef. A true meat lover’s paradise! The chef’s counter experience includes more than 20 courses and 14 different cuts of meat. We loved every carnivorous bite, from beef rib soup to beef tartare to an American-style cheeseburger, but the standout was the bulgogi, cooked on a domed grill pan that looked like a turtle shell. This technique is often used for marinated meats, as it collects the drippings on the side of the pan. Brisket broth was poured over the sirloin while it cooked, resulting in an incredible bowl of sweet, savory, beefy comfort with a hint of maple syrup-like sweetness. Born & Bred is a one-of-a-kind meat experience and an absolute must-visit in Seoul.
No. 13 – Kadeau in Copenhagen, Denmark
Two-Michelin-starred Kadeau has been one of our favorite Copenhagen restaurants for the past decade, and the food just gets better with every visit. This year, we visited during the “Growing Season” – the summer menu highlights fresh vegetables and herbs from their garden on Bornholm alongside the freshest Scandinavian seafood. One bite that particularly stood out was a rye cracker topped with lobster claw meat and beautiful petals of preserved tomato. It was an incredible sweet-and-savory cracker that almost tasted like pastry. The lobster claw meat was clean and sweet, while the tomatoes had a texture reminiscent of fruit leather, with a rich, concentrated flavor. It was a stunner of a bite – like impressionist art, with a rainbow of tomato colors. The food at Kadeau has such a clear identity, a distinct flavor profile, and a unique fingerprint – you could blindfold us and we’d still know we were at Kadeau. There are many New Nordic restaurants, but none quite like this.
No. 12 – Sorn in Bangkok, Thailand
Sorn made history as the first restaurant in Thailand to receive three Michelin stars. The tasting menu features dishes inspired by chef Supaksorn “Ice” Jongsiri’s upbringing in southern Thailand, and all ingredients are local. The format of the meal is unique, ending with a family-style serving of charcoal-steamed jasmine rice and a variety of side dishes, reflecting how Thai people traditionally eat. Our favorite dish was a Southern-style roti that tasted like crispy, buttery, shredded buttermilk pancake edges. It was served with a spicy green curry and tender beef that fell off the bone. We shredded the meat into the curry and ate it together with the crispy, buttery roti bits. Best of all? Everything in the main course is refillable! While we were tempted, we were stuffed after round one. Still, it felt incredibly generous knowing we could have more – that is true luxury.
No. 11 – Speilsalen in Trondheim, Norway
The name “Speilsalen” translates to “The Hall of Mirrors,” which is fitting for such a grand fine dining restaurant. The historic dining room is spectacular, and the presentations are some of the most stunning we’ve ever seen in a restaurant, with flavors to match. Our favorite dish from our meal this year was the local mountain char served with a laminated brioche ball filled with caramelized yeast butter. We were drawn into the orbit of this golden bread sphere, pulled by a force stronger than gravity, utterly blinded by its beauty. And when we bit into it and released a liquid explosion of roasted yeast butter, we declared it the best bread serving of the year. Speilsalen was awarded its first Michelin star less than a year after opening, and in our opinion, it won’t be long before they earn a second – or even a third.
No. 10 – Californios in San Francisco, California
Mexican-American chef Val M. Cantu is the creative force behind Californios, a two-Michelin-starred fine dining restaurant that reimagines Mexican cuisine through a modern Californian lens. At its core, Californios is essentially a glorified taco tasting menu – in the very best way. This is some of the fanciest Mexican food you’ll ever eat, with caviar-topped tostadas and truffle-topped sopes. The standout of our meal was the Bacalao Negro taco: a sourdough tortilla topped with mezcal-battered local black cod, grilled poblano and Anaheim pepper salsa, and mesmerizing dots of huitlacoche and corn cremas. Every bite at Californios was a joy – stunning, flavorful, and beautifully presented. It’s the best elevated Mexican food we’ve ever had.
No. 9 – SingleThread in Healdsburg, California
Three-Michelin-starred SingleThread is run by Kyle and Katina Connaughton – Kyle is the chef and Katina is the farmer. The couple traveled the world, working at top restaurants in Japan and the UK while studying sustainable agriculture techniques, before opening their own farm and restaurant. The Japanese-inspired, kaiseki-style menu is built around the seasonal bounty of California, with most ingredients coming directly from their farm. Our favorite dish from the menu this year was a comforting sweet-and-savory rice porridge with American chestnut purée, koshihikari rice, wagyu short rib, and broccolini. This was the best porridge ever – rich and nourishing without being overly heavy. And that chestnut! The texture was similar to confit garlic – firm, but melting and dissolving as soon as we cut into it – adding a wonderful pop of sweetness to the rich, savory dish. The entire SingleThread team radiates genuine joy, and their passion for hospitality feels authentic and pure. This is truly one of our favorite places in the world – we can’t wait to return.
No. 8 – Akmē in Copenhagen, Denmark
Akmē is the sibling restaurant to Sushi Anaba, located in its former Nordhavn venue, from chefs Emil Hassan Lyngbæk and Valdemar Junge Norvang. The intimate space has only sixteen seats, including a beautiful chef’s counter. Akmē serves a seafood-focused tasting menu featuring exceptionally high-quality Scandinavian produce. The menu is a seasonal omakase, Japanese in style, with playful twists on classic French sauces and techniques. A highlight dish was marinated akami tuna served with a fluffy sauce made from grilled apricot and salted egg yolk. We were instructed to fold a slice of sashimi into the fluffy sauce, getting toasted sesame, roasted nori, and fresh wasabi in each bite, and then eat a piece of yakitori-grilled apricot as a palate cleanser between each slice of fish. While the combination might sound unusual, the flavors were electric – sweet and salty, bursting with intensity. This was like a tuna dessert, but somehow it worked. What a combo! Akmē is refreshing and completely unique, unlike any other restaurant in town.
No. 7 – Birdsong in San Francisco, California
Two-Michelin-starred Birdsong is our favorite fine dining restaurant in San Francisco. Sit at the counter to watch all the kitchen action as chef Chris Bleidorn and his team serve hit after hit of incredibly bangin’ bites from the open fire. The menu is packed with drool-worthy dishes – this year’s highlight was an ember-roasted black cod served with smoked spinach and sunflower seed milk. This is, hands down, one of the best fish dishes we’ve ever had – fatty, tender, and juicy with perfectly crispy skin. Best of all, it came with a little bread sidecar: a Parker House roll baked with local seaweed, grilled over the embers, and topped with smoked butter, grilled kombu, and a salty sprinkle of cod bones fermented with koji. We were instructed to pick up the bun with chopsticks, bite the top off, then use the rest of the bread to soak up the creamy cod sauce. The bread had a doughy center and a crispy edge – rich, heavenly, and packed with umami. Who needs garlic bread? It’s all about seaweed bread! Birdsong is the flavor capital of the Bay and our number-one restaurant recommendation in town.
No. 6 – Maaemo in Oslo, Norway
This year, we had the honor of taking Kaitlin’s parents back to the scene of the crime – where Anders met Kaitlin. Norway’s most luxurious restaurant, Maaemo, has three Michelin stars. It’s one of our favorite restaurants in the world – and not only because it’s where we met seven years ago! Every meal at Maaemo in Oslo is somehow better than the last. This year, our favorite serving was the main course: dry-aged quail served with celeriac, smoked hay butter, and makrut lime leaf. The meat was fantastic, but the real showstopper was the laminated bread that came with it – layers of dough shaped like a flower and glazed with fermented honey, garlic, and mushroom. We absolutely could not get enough – those buttery layers dunked in that sauce? To die for! It was one of the best breads of the year.
No. 5 – Jan in Munich, Germany
Restaurant Jan, from chef Jan Hartwig, made waves in Germany when it received three Michelin stars and entered The World’s 50 Best Restaurants list in under three years. This rapid rise to the top piqued our interest, and we made it a priority to visit this year. After just one dinner, Jan became one of our all-time favorite restaurants. The standout dish was the signature Sea Urchin “Louise,” the first dish Hartwig created after his daughter was born, named in her honor. The dish is fragile, beautiful, and complex, with layers of crème crue, jellified oxtail, roasted Piemontese hazelnuts, chive oil, raw sea urchin, and Kaluga caviar. The oxtail jelly added a deep umami richness, the raw cream brought a fresh, tangy brightness, the chive oil added herbal notes, the hazelnuts contributed sweet toastiness, and the nutty, creamy caviar was the cherry on top. These luxury elements felt decadent yet perfectly balanced, harmonizing in a completely unique and wholly memorable flavor combination. This was such a delight to eat – the crown jewel of an exceptional meal.
No. 4 – Potong in Bangkok, Thailand
Potong is our favorite fine dining restaurant in Asia. Chef Pichaya “Pam” Soontornyanakij was voted the World’s Best Female Chef this year, and in her old family home she has created one of the most personal tasting menus we’ve ever experienced. Potong is tucked away in an alley in Chinatown, inside a 120-year-old building that has been in chef Pam’s family for five generations. Our favorite dish was a beautiful recreation of this five-story building, called “Layers of Potong.” The dish symbolizes chef Pam’s heart, home, and happy place – where her Thai-Chinese culinary journey began, and where she now weaves history and heritage into every bite. Coconut is a top-tier ingredient, and this dessert showed its best side, with so many coconut elements on the plate – from coconut mousse to coconut cake to a salty coconut sauce – each offering different textures, temperatures, and levels of sweetness and salt. It was one of the best desserts we’ve ever had, in a spectacular presentation. Potong was a flawless meal from start to finish – from the historic venue to the cultural storytelling to the creative, delicious dishes. This is the number one restaurant you must visit in Bangkok.
No. 3 – Somni in Los Angeles, California
Somni, which means “dream” in Catalan, is the vision of chef Aitor Zabala. Drawing on his Spanish heritage and the flavors of California, he’s created an absolute masterpiece. With a price tag of $500 per guest, this is the most expensive tasting menu in Los Angeles – but it’s worth every penny. In 2025, it became the first-ever L.A. restaurant to earn three Michelin stars. Our favorite dish combined Japanese sweet shrimp with lemon “caviar,” smoked trout roe, celery, and a toasted butter espuma. The flower on top was a ravioli made from egg yolk and filled with huitlacoche (corn smut). On the side was a blue corn masa sourdough from 6100 Bread in Santa Ana (our favorite bakery discovery of the year), which had all the flavor of a blue corn tortilla and the sponginess of sourdough – the best of both carb worlds. We used the bread to scarpetta the bowl and soak up every last bit of the fluffy butter sauce. Somni is easily the most boundary-pushing, groundbreaking restaurant in Los Angeles, and one of our favorites in the world.
No. 2 – Enclos in Sonoma, California
Enclos is the hottest new restaurant in wine country and earned two Michelin stars just months after opening. Chef Brian Limoges and his team have created a world-class fine dining destination, and we loved the progression of flavors throughout our meal. While many dishes were contenders for this list, the one we can’t stop thinking about is the 60-day dry-aged tuna belly with koshihikari rice, local passion fruit, and a sea urchin sabayon. This dish had it all: acidity, richness, and texture. Fatty tuna in a buttery sauce brightened by tropical fruit, with soft, pillowy pops of rice, snappy crunches from the succulents, and a buckwheat crumble adding texture and toastiness. Our meal at Enclos was absolutely flawless – from the food to the venue to the hospitality – and we truly can’t think of one thing we would change. After just one visit, Enclos became one of our favorite restaurants in the world.
No. 1 – Alouette in Copenhagen, Denmark
Our favorite savory dishes are always the ones that could pass for dessert – the ones that perfectly straddle the sweet-and-salty line. When we first bit into Alouette’s pumpkin and kelp dish, it ticked all our flavor boxes, and we instantly knew it was our dish of the year. But just to be sure, we booked another reservation to do our thorough research – and, selfishly, so we could eat it again.
And here it is: the best dish we ate this year. Hokkaido pumpkins, slowly cooked until caramelized, transformed into a fire-roasted pumpkin purée, and topped with nutty, salty Rossini Black Label caviar. On the side, a lightly brûléed pumpkin custard – an eggy, jiggly pudding with a brittle candy shell. Perhaps the most essential component? A Nick Curtin signature sauce™, tying it all together with caramelized, creamy, buttery sweetness. Curtin made a pumpkin “tahini,” grinding pumpkin seeds into a nutty paste that he used to create a rich pumpkin seed beurre blanc. (Can we get an Alouette sauce subscription, please?) The finishing touch: alternating dots of orange (pumpkin skin) and green (roasted seaweed) oils dropped on the dish like flavor bombs, with earthy, grassy, matcha notes contrasting with nutty, toasted, caramelized droplets. This dish lit up every inch of our tongue, firing up every single taste bud.
We asked to taste each component individually, which gave us so much insight into how the Alouette team develops their dishes. It was a true masterclass in course composition, with layers of texture and flavor building upon each other to create the ultimate bite. We’ve been following Alouette’s evolution since they opened seven years ago, and each meal outshines the last. But this is one for the Alouette history books – it’s the best dish they’ve created yet.
What were your favorite dishes in 2025? Please share in a comment below.
Here Are Our Top Lists From Previous Years:
The Top 25 Best Dishes of 2024
The Top 25 Best Dishes of 2023
The Top 25 Best Dishes of 2022
The Top 25 Best Dishes of 2021
The Top 25 Best Dishes of 2020
The Top 25 Best Dishes of 2019
The Top 25 Best Dishes of 2018
The Top 25 Best Dishes of 2017
The Top 25 Best Dishes of 2016
The Top 20 Best Dishes of 2015
Always look forward to this list… which includes dishes from a few places I have been fortunate enough to visit and many more I hope to experience. Thanks for your stunning photos, vivid descriptions, and infectious passion.