The World's 50 Best Restaurants 2015 - the full list

No. 2: El Celler de Can Roca (up 1)

Where in the world? Girona, Spain
What's so great about it? Run by a trio of brothers, head chef Joan Roca, maitre d’ and head sommelier Josep and pastry chef Jordi, El Celler de Can Roca is a restaurant with its own lab, which has helped it come up with concepts such as perfume cooking. "The genius of Can Roca is serving food that is astonishingly inventive yet still feels Catalan," says UK food blogger Chris Pople. We now want to go but probably can't, now it's reached such dizzying heights.

For more info: El Celler de Can Roca website

No. 3: Osteria Francescana (up 1)

Where in the world? Modena, Italy
What's so great about it? Chef Massimo Bottura's playful approach to food often begins with childhood memories. His family's favourite dish of eggs and prosciutto is transformed into a single faultless disc of tortelloni filled with prosciutto. Another key dish here is the five ages and textures of Parmesan and then there's his take on the Magnum - a fois gras parfait lolly on a stick covered with hazlenuts. This restaurant is never stuffy and always great fun.

For more info: Osteria Francescana website

No. 3: Noma (down 2)

Where in the world? Copenhagen, Denmark
What makes it the best? Chef René Redzepi's restaurant on the waterfront in Copenhagen topped the list for three years running before El Celler de Can Roca first ousted them in 2013. People love it for a whole raft of reasons, from the genuinely thrilling food of ultra seasonality and locality to the personal touches which means chefs serve the dishes they've worked on to you personally.

For more info: Noma website

Central (up 11)

Where in the world? Lima, Peru
What's so great about it? Chef Virgilio Martinez - who also owns Lima in London - is all about discovering and championing local ingredients, whether from the lower Andes or the coastline of Peru. Each dish on the menu features the altitude its key ingredient can be found. How about Valley of the Trees, featuring carob, avocado and cactus from 230m? Up from 15 to 4, this is one hell of a leap for the South American restaurant. Can he break into the top 3 next year? Only time will tell. 
For more info: Central website

No. 4: Eleven Madison Park (down 1)

Where in the world? Manhattan, New York, USA
What's so great about it? Chef Daniel Humm and GM Will Guidara continue to innovate - and maître d' Justin Roller hit the headlines recently when his practice of Googling diners ahead of their meal was revealed in a story in New York magazine. EMP's cosseting but informal approach to service is where it's at - Marcus Wareing took two of his key staff from there when he wanted to modernise his restaurant at The Berkeley. It will cost you though. The tasting menu is is a cool $225. Hot Dinners' set lunch there was a highlight of a trip to New York.

For more info: Eleven Madison Park website

No. 6: Mugaritz (--)

Where in the world? San Sebastián, Spain
What's so great about it? You've got to want to try the cuisine of any chef who's so into his food he's willing to spend two years of his life studying the chemistry of coagulation in order to produce the perfect poached egg. Mugaritz was opened by chef Andoni Aduriz in 1998, and caused quite a stir when it leapt into the no 10 position in the World's 50 Best Restaurants list in 2006. We tried his food when Andoni made a trip to the UK, including the famed edible stones.

For more info: Mugaritz website

No 5. Dinner by Heston Blumenthal (down 2)

Where in the world? Knightsbridge, London, UK
What's so great about it? Heston's first London restaurant was always going to be noteworthy and his decision to open a restaurant which celebrated Britain's historic gastronomy cleverly distinguished it from his work at the Fat Duck. Head Chef Ashley Palmer Watts' food has thrilled since day one with dishes like Meat Fruit and Tipsy Cake deservedly drawing diners from all over the world. 

Read more about Dinner by Heston Blumenthal

Narisawa (up 6)

Where in the world? Tokyo, Japan
What's so great about it? Having trained under the likes of Paul Bocuse and Joel Robuchon it's fair to say that chef Yoshihiro Narisawa hasn't taken the traditional path of a celebrated Japanese chef. "Guests should fall under a spell" he declares in his mission statement, "They should not only be eating a meal, they should absorb life itself." So when you visit, you're signing up for a 10 course tasting menu that should pretty much rock your world.
For more info: Narisawa website

No 7. D.O.M (down 2)

Where in the world? Sao Paulo, Brazil
What's so great about it? Chef Alex Atala has forged a huge reputation for himself by applying the techniques and skills he learned whilst training in Europe under the three-Michelin star chef Jean Pierre Bruneau to the ingredients he finds closer to home. At this minimalist temple to gastronomy, you can also find ingredients that might flummox most Brazilians, as Atala works hard trying to source his food from every part of the country.
For more info: D.O.M website

Gaggan (up 7)

Where in the world? Bangkok, Thailand
What's so great about it? What makes it the best? Rising seven places and making its mark in the Top 10 for the first time, Chef Gaggan Anand describes his food as "progressive Indian cuisine". There are two tasting menus to choose from at his restaurant, which earlier in the year won Best Restaurant in the Asia's 50 Best Restaurant Awards. Taking a molecular approach to traditional Indian dishes, you won't be surprised to hear that Anand did a stage at el Bulli - but you may be intrigued to know that he was the first Indian chef to do so. 
For more info: Gaggan website