The 10 Hottest Restaurants in the World: Where to Eat

By Zagat Staff  |  October 4, 2013

We've shown you the hottest restaurants in the U.S. and the toughest tables in the world, but what are the über-buzzy destination eateries that you must visit right this second? We've rounded up 10 can't-miss spots from Spain to Singapore that are perfect for any gastro-savvy holiday traveler (or just the straight-up restaurant-obsessed). Check them out below, and shout out your thoughts in the comments.

  • Coya, London, U.K.

    The Peruvian eatery from Arjan Waney (Zuma, Roka, La Petite Maison) is one of the hottest eateries to hit London this year. Head chef Sanjay Dwivedi spent a year traveling around South America and working at Astrid Y Gaston in Lima to find the inspiration for the menu. Traditional dishes like ceviche, tiraditos and anticuchos - small skewers of grilled meat and fish - are served in the 100-seater basement restaurant (ground floor and terrace are for members only) where you'll find a ceviche bar, an open grill and a pisco bar serving bespoke versions of a pisco sour.

    118 Piccadilly, W1J 7NW, London; 020 7042 7118

  • Ekstedt, Stockholm, Sweden

    Chef Niklas Ekstedt's CV is full of gigs as buzzy as his latest eatery, including stints at El Bulli, The Fat Duck and the now-shuttered Charlie Trotter's. But for the toque's second and newest  Stockholm eatery, he's going back to basics - cooking all of its fare over a Scandinavian open flame. The result? You can barely get into the place, natch.

    Humlegårdsgatan 17 114 46, Stockholm; 46 8 611 12 10

  • Faviken Magasinet, Järpen, Sweden

    Although it's been open since 2008, 28-year-old chef Magnus Nilsson's farm-to-table eatery located in an old grain store in the middle of the Swedish countryside is as white-hot as ever with the release of a stunning cookbook earlier this fall. The chef's cooking philosophy is founded on his hyper-local products, some foraged and many farmed on-site, put together simply and daringly with that unmistakable Scandinavian edge.

    Fäviken 216 830 05 Järpen; 46 647 401 77

  • Tanta, Barcelona, Spain

    Peruvian OG master chef Gaston Acurio opened this Peruvian Japanese fusion "bistro" that features both sleek decor and an open kitchen, serving up plates like ají de gallina and anticuchos (marinated and grilled beef hearts) with plenty of lime juice and chiles. A vertical garden and communal tables complete the ultrahip ambiance and ensure your wait time to gain entry will be considerable.

    Carrer de Còrsega, 235 08036 Barcelona; 34 936 67 43 72

  • Le Dame de Pic, Paris, France

    The grande dame of French gastronomy has finally opened her first restaurant in Paris, after opening haunts in Valencia and Lausanne. For this latest piece of the empire, Anne-Sophie Pic wanted to deliver an unforgettable sensory experience to her customers. Based on her idea that a dish gets "looked at, sniffed, tasted and eaten," working with a perfumer was obvious. In developing the menu, she worked hand in hand with Philippe Bousseton, perfumer at Takasago. The partnership gave rise to three menus to change every two months, and that are meant to evoke the strongest visceral sense memories of childhood for all of her diners.

    20 Rue du Louvre 75001, Paris; 33 1 42 60 40 40

  • Mission Chinese Food, NYC

    Danny Bowien's restaurant of the same name in San Francisco has a sterling reputation, with hip diners looking for excellent Sichuan fare and a party vibe, and the LES outpost of his venture was crowded from day one. Located behind what looks like a normal take-out joint, the food being served here is far and above what's on offer at your usual neighborhood wok shop. The party vibe has also been kept intact, with loud music, a free keg for those waiting in the front entryway and an industry-heavy crowd eager to try Bowien's spicy chow.

    154 Orchard St., New York; 212-529-8800

  • Lolla, Singapore

    The perma-outpost of Lolla - which began as a pop-up underground supper club called Lolla's Secret Supper from owner Pang Hian Tee - set up shop in September of this year on Ann Siang Road. Partnered with five others, including Thaddeus Yeo of Le Bistrot, the veggie-driven small-plates eatery features both communal-style dining and a 13-seat chef's counter that abuts the open kitchen. This understated industrial-chic underground space with distressed concrete walls, strangely enough, makes dining with complete strangers fashionably cool.

    22 Ann Siang Road, Singapore; 65-6423 1228

  • State Bird Provisions, San Francisco, CA

    At newcomer-of-the-year State Bird Provisions, husband-and-wife duo Stuart Brioza and Nicole Krasinski (of the now-shuttered Rubicon) recreates the informality and pace of an appetizer-heavy dinner party, via a moderately priced nightly selection of Eclectic-New American-inspired shared savory plates and desserts (including their signature deep-fried 'state bird,' aka quail served with provisions) served on carts dim sum style and passed via trays from the open kitchen. The snug, narrow dining room, which channels a 'modern workshop' vibe replete with unfinished cement walls, 1970s-era peg boards and school auditorium chairs, isn't much to look at, but that doesn't stop the throngs of hopeful foodies who line up nightly with the hopes of snagging a walk-in spot, or even a chance to dine standing up at the front counter overlooking the kitchen.

    1529 Fillmore St., San Francisco; 415-795-1272

  • The Parish, Los Angeles, CA

    After Casey Lane’s success at Tasting Kitchen in Venice, he opened this English-gastropub-inspired spot in the cool flatiron building (formerly Angelique Café) in the Fashion District Downtown. It’s everything you’d expect: wood floors, antique mirrors, iron sconces, 1930s-inspired furniture and an upstairs dining room and bar that are supposed to remind you of a streetcar. The menu is full of hearty, seasonal, daily changing dishes like grilled corn with honeycomb butter, roasted bone marrow with celery salad, poutine pig's feet with Taleggio cheese, fried frog's legs and buttermilk fried chicken.

    840 South Spring St., Los Angeles; 213-225-2400

  • Grace, Chicago, IL

    Chef Curtis Duffy's raison d'être after cooking at elite establishments such as Alinea and Avenues was to open his own upscale restaurant that redefined fine dining in Chicago. Everything from the layout to the leather of the chairs and team of servers who operate with military-level precision was handpicked to showcase Duffy's elegant cuisine.

    625 W. Randolph St., Chicago; 312-234-9494