{"id":36007,"date":"2025-06-25T11:59:26","date_gmt":"2025-06-25T09:59:26","guid":{"rendered":"https:\/\/www.sosa.cat\/?p=36007"},"modified":"2025-07-02T14:58:26","modified_gmt":"2025-07-02T12:58:26","slug":"50-best-restaurants-2025-turin","status":"publish","type":"post","link":"https:\/\/www.sosa.cat\/en\/50-best-restaurants-2025-turin\/","title":{"rendered":"The World\u2019s 50 Best Restaurants 2025: a night to remember in Turin"},"content":{"rendered":"\n

On June 19th, the gastronomic world gathered in Turin, Italy, to celebrate one of the most long-awaited events of the year: The World\u2019s 50 Best Restaurants 2025.<\/strong> This edition marked a return to the roots of hospitality and flavour, with chefs, pastry chefs, and visionaries coming together to honor the most influential voices in global cuisine.<\/p>\n\n\n\n

\ud83e\udd47The top spot this year was claimed by Maido in Lima, Peru<\/strong>, a masterclass in Nikkei cuisine. Chef Mitsuharu \u201cMicha\u201d Tsumura and his team have elevated the fusion of meticulous Japanese techniques with the boldness of Peruvian ingredients, creating a gastronomic experience that is both culturally rich and avant-garde.<\/p>\n\n\n\n

The name Maido comes from a traditional Japanese greeting \u2014 \u201cMaido!\u201d \u2014 the first word guests hear when stepping into the restaurant. More than 15 years since its founding, Maido continues to embody its original philosophy: showcasing the best local, seasonal ingredients across a ten-plus course tasting menu that surprises and delights with every bite.<\/p>\n\n\n\n

\ud83e\udd48Second place went to the legendary Asador Etxebarri in Atxondo, Spain <\/strong>\u2014 a temple of fire, flavour, and purity under the command of chef Victor Arguinzoniz.<\/p>\n\n\n\n

\ud83e\udd49Rounding out the top three, Quintonil in Mexico City<\/strong>, helmed by Jorge Vallejo, continues to push the boundaries of Mexican cuisine through elegance, identity, and sustainability.<\/p>\n\n\n\n

\n
\n

Best Pastry Chef 2025: Maxime Fr\u00e9d\u00e9ric<\/h2>\n\n\n\n

We are proud to have sponsored the Best Pastry Chef 2025 award at The World\u2019s 50 Best Restaurants, presented this year to the extraordinary Maxime Fr\u00e9d\u00e9ric,<\/strong> pastry chef at Cheval Blanc Paris and Pl\u00e9nitude (No.14).<\/p>\n\n\n\n

Fr\u00e9d\u00e9ric has set a new standard in luxury patisserie. Known for his intricate artistry, technique, and unwavering commitment to craftsmanship, Maxime seamlessly blends elegance and emotion in every dessert. His work is a tribute to precision and poetry.<\/p>\n\n\n\n

The award was presented on stage by our CEO, Daniel Rio, reaffirming Sosa\u2019s commitment to supporting pastry excellence and innovation worldwide.<\/p>\n<\/div>\n\n\n\n

\n
\"\"<\/figure>\n<\/div>\n<\/div>\n\n\n\n
\n
\n

Sosa Ingredients at 50 Best: a tribute to gelato<\/h2>\n\n\n\n

As a brand deeply rooted in creativity and innovation, our presence at the event paid homage to the host country \u2014 Italy \u2014 by celebrating one of its most iconic culinary treasures: gelato.<\/strong><\/p>\n\n\n\n

We created a custom soft-serve gelato experience,<\/strong> bringing unexpected flavours to life. Among the crowd favourites: a daring yet refreshing Salmorejo Soft-Serve, <\/em>showcasing how savoury cuisine and frozen textures can merge in new, exciting formats.<\/p>\n\n\n\n

This initiative reflects our constant mission: to explore new boundaries of flavour, form, and temperature \u2014 and share them with the world\u2019s best.<\/p>\n<\/div>\n\n\n\n

\n
\n
\n
\n