Maido, in Lima, Peru, run by chef Mitsuharu "Micha" Tsumura, won "The World's 50 Best Restaurants" 23rd annual awards in Turin, Italy.
Asador Etxebarri, located in the Basque Country in Spain, took second place.
"It is a dream to make people happy, and hospitality and gastronomy can do amazing things; they can make dreams come true and solve many problems," Tsumura stated, thanking his team and family.
"At a time when we have differences, the gastronomy industry is an example of how to be united. I believe we are an example of what we can achieve together with the power of food," he added.
Maido, which ranked fifth in 2024, is dedicated to Nikkei cuisine, combining meticulous Japanese techniques with Peruvian ingredients, a culturally rich and innovative dining experience.
It was followed in the ranking by Asador Etxebarri (2) in Atxondo, Biscay, and Quintonil (3) in Mexico City.
Lima's restaurants dominated the South American list, which also included Kjolle (9), Mayta (39), and Mérito, entering the 50 Best ranking for the first time at 26.
Kjolle won the World's Best Female Chef award in 2018 for its culinary excellence, while Mérito and Mayta "showcase Lima's dynamic gastronomic scene through unique interpretations of local flavors and contemporary techniques," explained the organizers.
Don Julio in Buenos Aires secured a place in the top ten, and Boragó in Santiago (23), which according to the organizers, "pushes boundaries with its commitment to Chilean biodiversity, crafting menus that highlight rare and indigenous ingredients."
Rosetta in Mexico City appears in the ranking at 46.
New additions to the list include Lasai in Rio de Janeiro, 28, and Celele in Cartagena, 48, which also received the Sustainable Restaurant Award in recognition of its strong commitment to sustainability and the preservation of Colombia's Caribbean culinary heritage.
It creates a regional and seasonal menu to support biodiversity and traditional practices. It sources 90% of its ingredients locally, many of them wild, and collaborates with local communities and environmental organizations.
This year's list celebrates culinary excellence in 22 regions, with eight new entries from South America in the 1-50 ranking, highlighting the growing global appreciation for diversity, creativity, and excellence.
The World's Best Sommelier Award went to Mohamed Benabdallah, head sommelier and restaurant manager at Asador Etxebarri in Atxondo, Spain.