The HEINZ LIST AWARDS 2025/2026

Top List 2025 – International Gastronomic Achievement of the Year

1. L'Effervescence, Tokyo – The best in the world right now – Outstanding
2. Jan – Jan Hartwig, Munich – Continues to impress
3. Tour d’Argent, Paris – After renovation, a truly grand classic experience of world-class caliber

Best Value International Restaurant of the Year

1. ERGO Stockholm Welcoming atmosphere, bold flavors – always worth a visit next 2 star place in Stockholm
2. Epice Franschoek South Africa Spice, Spirit, handcraft - vines ut still offers great value
3. Aponiente, El Puerto de Santa Maria (Cádiz), Spain – An absolute top address

Top National List 2025 Best Restaurant in Sweden

1. Ergo Stockholm – An internationally top-tier restaurant where everything comes together.  
2. Vyn, Daniel Berlin – Destined to become one of Sweden’s absolute top international destinations. Skåne is now worth a long weekend trip.
3. Signum– A top-tier food and wine experience with a focus on regional ingredients – well worth a journey to the Göteboorg region. 

Meal Experience of the Year – International

1. Anne de Bretagne, La Plaine-sur-Mer – Absolutely outstanding
2. Amelia – On its way to becoming the world’s best restaurant
3. Alleno Paris Vincento Torrelli create with classic Focus

Best Service Experience in Sweden

1. Operakällaren Stockholm – Incredibly efficient and competent service
2. Frantzén, Stockholm – Absolute world-class – Outstanding
3. AIRA - Stockholm  At the very highest star level

Best Value Dining Experience in Sweden

1. Copine - Stockholm - relaxed atmosphere, elegance food with personality 

      2. Bar Bulot Göteborg - nice Winebar in Göteborg with fresh food

      3. Bobergs Matsal - att the topp floor of the NK - warehouse - elgance att lunchtime - 

Restaurant Chain of the Year

1. Frantzen Group– Operating several restaurants, 3 - 3 Michelin Stars Restaurant WOW
2. Compass Group – Owns multiple contract catering restaurants with exceptionally high standards
3. Pinchos - no Gourmet - easy talkning, smal plates and drinks - in many towns in Sweden Family friendly

Family Restaurant of the Year

      1. India - Elite Hotel Stockholm - Birger Jarls Gatan - prisvärd, unik och en upplevelse för hela familjen

      2. Osteria Cavallo Nero   Svinninge Best Pizza in Sweden - nearly the Stockholm Arkipelago.

      3. DUO Restaurang Uppsala - Nice Easy place with very good food - Outdoor Dining Area

Chef of the Year Sweden

      1. Daniel Everts- Frantzen Group "the man behind Björn Frantzens Quality Management 

      2. Emanuel Tärnquist - Make är Great Jobb after Daniel Höglander att the Operakällaren

      3. Peter Jelksäter - Great Chef, Great History and now Coach behind Swedens Bocuse dòr 

Trends 2026

• Even more lively and conversational restaurants with great food and service – à la carte.
• More focus on showcasing craftsmanship in cooking – less elaborate plating.
• Food that is warm and aromatic – not just visually appealing.
• Simpler ingredients but with deep, refined flavors.
• Northern Sweden is thriving – many great restaurants in Norrbotten, Västerbotten, Norrland, and Dalarna, well worth a trip.
• The "Tuscany of the North" – Skåne – a top destination for food, drink, and lodging, from Halmstad down to Ystad.

Emerging Trends

• Hotel restaurants with solid à la carte menus and holistic concepts are on the rise. Strawberry’s concepts set the benchmark for this trend in the Northern Countrys
• Hotel bars – a place to escape the crowds and have a conversation. A hidden gem to highlight: Radisson Strandhotell at Nybroviken.
• Restaurateurs prioritizing a healthy work-life balance – the new sustainability in the industry. The four-day workweek (4x10 hours) instead of five days at 8 hours is gaining traction.

Out

• Steak tartare in every variation.
• Poor-quality sushi and uninspired Asian cuisine – too many soulless, mediocre spots.
• Oversized, overpriced cuts of meat.
• Cold food at restaurants (the "sous vide syndrome") and excessive plating.
• Mediocre caviar and truffle on every dish just to drive up the price.
• Copy-pasting from other chefs – find your own style.
• Copenhagen – too hyped, too uniform.

PlACES TO BE in 2026

• Amsterdam & the Netherlands – home to many excellent restaurants.
• Portugal – Lisbon – a hotspot with great value.
• Tyrol – Brunico – Atelier Moessmer by Norbert Niederkofler.
• Harbour House Inn, Elk – Mendocino County.
• Alcaide, Guadalajara.
• De Librije, Zwolle.
• Jan, Munich.
• Rutz, Berlin.
• L'Enclume, Cartmel, United Kingdom.
• AM by Alexandre Mazzia, Marseille.
• ERGO, Stockholm.
  
• EPICE Frantschouk South Africa
• PARIS  Old school Restaurants
• SOUTH AFRICA - a lot of Great Restaurants Cape Town Area

Background for My Assessments i Restaurangtesting

My personal preference is that a restaurant visit should be an experience, filled with surprises in terms of taste and craftsmanship. It doesn’t have to be about luxury ingredients – what matters is that all ingredients are treated with care and used to enhance their natural flavors. I often find these qualities among young, passionate chefs who have their own style and dare to go their own way instead of following major gastronomic trends. One- and two-star restaurants often have this spark.

What We Like:

• Unpretentious restaurants that reflect the ambition and lifestyle of the owners and staff.
• Authentic, conversation-friendly, and relaxed environments where the guest experience is the main focus.
• Dishes with well-balanced flavors and a menu designed with a thoughtful approach to taste and portion sizes.
• Restaurants that are financially sustainable through their own guest revenue.
• A fair balance between price and quality.
• Food that is served hot.
• A lively and enjoyable atmosphere.
• The ability to book a table just a few days in advance.
• Equal attention and service for all guests – no favoritism.

What We Dislike:

• Time-limited seatings (such as the classic three-hour slots).
• Unnecessary ceremonies and gimmicky presentations.
• Leaving the restaurant still feeling hungry.
• Mandatory set menus for the entire table.
• Restaurants that primarily cook to impress industry peers and follow trends.
• Sponsored restaurants that cannot sustain themselves financially.
• Cold plates where aesthetics have been prioritized over taste, resulting in lukewarm food (except for cold dishes like sushi).
• Poorly thought-out flavor combinations, especially in tasting menus – a specific flavor might work in one dish but become overwhelming throughout an entire menu.
• Having to book a table months in advance (unless traveling abroad and wanting to secure a reservation).

Who We Are:

We are a network of gastronomy professionals across Europe who share the same preferences. We are not professional reviewers – we evaluate restaurants based on our own experiences and always pay for our visits with our own money. We are independent and do not rely on sponsorships. Instead of awarding stars, we create top lists of restaurants that are worth visiting. We all have backgrounds in the world’s top gastronomy.