The extended list of Latin America’s 50 Best Restaurants 2024, sponsored by S.Pellegrino & Acqua Panna, is unveiled – with a host of new dining destinations to discover
Ahead of the reveal of the full ranking at an awards ceremony in Rio de Janeiro on 26 November, browse this year’s list of restaurants ranked between 51st and 100th and start planning your next culinary adventure.
No.100 Debora – NEW ENTRY
Bogotá
@deborarest
deborarestaurante.com 
Debora may have only opened its doors in mid-2023, but the duo behind this rising star restaurant have a fine dining pedigree that goes back decades. In the kitchen is chef Jacobo Bonilla, whose penchant for hyper seasonality and Colombia’s bountiful produce materialises in colourful, picture-perfect plates that are as delicious as they are visually arresting. Dishes are paired with a serious selection of wines, curated by Valentino Galán, former sommelier of Central, Kjolle and Mil.
No.99 Levadura de Olla
Oaxaca
@levaduradeolla
levaduradeolla.mx 
Chef Thalia Barrios García’s tribute to the traditional foodways of her hometown of San Mateo Yucutindoo (a small village in Oaxaca’s southern mountains), Levadura de Olla is a sincere exploration of the ingredients that make Oaxaca one of the world’s most exciting culinary destinations. Situated in a colonial courtyard, the unpretentious vegetable-forward restaurant has dishes ranging from casual everyday snacks such as guacamole, to ceremonial dishes of mole and chicatanas (ants) served with beans and pork. Don’t miss trying the extensive list of traditional beverages including masa-based drinks, tepache, pulque, ticuncho (papalometl agave juice) and kalanca (an herbal tonic).
No.98 Karai by Mitsuharu – NEW ENTRY
Santiago
@karaiwsantiago 
From the mastermind behind Lima’s Maido, four-time titleholder of The Best Restaurant in Latin America, Karai brings chef Mitsuharu ‘Micha’ Tsumura’s mastery of nikkei cuisine to Santiago, Chile. The restaurant, located inside the glitzy W Hotel, is led day-to-day by chef Gerson Céspedes, who executes Tsumura’s flavourful fusion – injected with his own personal flair – with serious aplomb. Think grilled racks of lamb with yakiniku sauce, chickpea cream with a nikkei-spin on chimichurri and perfectly formed parcels of nigiri.
No.97 Quitu
Quito
@quitu_identidad_culinaria
quitu.ec 
Quitu is named for Ecuador's Indigenous population and pays close attention to the country's history and its native ingredients, drawing inspiration from its four distinct regions and their traditions. The restaurant is a warm hug of a place, with warm wooden surfaces, organic textures and intimate lighting throughout, rendering it a pleasure to bed down in and indulge in either a four, six or nine-course tasting menu, created by chef Juan Sebastián Pérez. The dishes change with the seasons and take ingredients from Ecuadorian land and sea.
No.96 1921 Restaurant – NEW ENTRY
Montevideo
@sofitelmontevideo
Inside one of Montevideo’s most luxurious hotels, you’ll find 1921 Restaurant. As to be expected of its opulent surrounds, the dining room of 1921 is a sight to behold, with ornate furnishings and plush touches sitting under the impressive domed roof. Dishes feel fittingly elegant, with a menu from second generation Japanese-Argentinian chef Maximiliano Matsumoto that gravitates around decadent luxury. Think grass-fed ribeye with mushroom béarnaise and mushroom Milanese.
No.95 La Docena (Roma) – RE-ENTRY
Mexico City
@ladocenaoysterbar .jpg)
Translated as ‘the dozen,’ La Docena takes its oysters and seafood seriously. The third branch of chef Tomás Bermúdez’s growing restaurant group delivers the casual, New Orleans-inspired concept as faithfully as its sibling locations. In addition to its renowned raw bar spread, expect an uncomplicated array of fish-forward dishes cooked over fire, such as salt-cured Sinaloa-style flying fish served simply with salt and lemon juice. Everything is served to the soundtrack of clinking wine glasses and the bustle of Mexico City.
No.94 Nicos
Mexico City
@nicosmexico
nicosmexico.mx 
A much-loved institution, Nicos has been satisfying Mexicans' stomachs for more than 60 years. Architect-turned-chef Gerardo Vázquez Lugo creates dishes that take diners on an odyssey through the country's rich culinary heritage. Vázquez Lugo is a passionate advocate of local sourcing and traditional styles of cooking. His menu chronicles the country's diverse regional flavours and techniques, while the atmosphere is friendly and unpretentious. Vázquez Lugo’s mother, María Elena Lugo Zermeño, who set up the restaurant in 1957, still flits among the white-clothed tables chatting to customers as her son works in the kitchen.
No.93 El Mercado – RE-ENTRY
Lima
@elmercadorestaurante 
In keeping with Lima traditions, Rafael Osterling’s laid-back ceviche restaurant only opens for lunch – and serves plentiful pisco sours at the bar. El Mercado plates playful iterations of traditional Peruvian coastal classics, using seafood sourced from Pacific fishermen. Housed in an airy indoor courtyard on the city’s waterfront, the restaurant opened in 2010 and is one of four from Osterling – other establishments include the notable Rafael, a Latin America’s 50 Best regular. A trained lawyer, who once considered a career in diplomacy, the Peruvian chef worked in London and Paris before returning home.
No.92 Tributo – NEW ENTRY
Quito
@tributo.ec
tributo.ec
Most diners would think of Argentina when searching for steaks in South America, but at Quito’s Tributo, Ecuadorian beef gets its time in the limelight. At the heart of the dining room, accented by warm wood tones, is the open kitchen and roaring grill, tempered by chef Luis Maldonado. Tributo’s dry-aged steaks are second-to-none, with other dishes, such as fire-cooked bone marrow and tongue taco, just moreish and evidence of Maldonado’s mastery of the elements. The well-curated wine selection is just as noteworthy.
No.91 Oro – RE-ENTRY
Rio de Janeiro
@oro_restaurante
Oro, in Rio de Janeiro’s upmarket Leblon, is a reflection of chef and well-known TV presenter Felipe Bronze’s identity as a carioca – or Rio native. With an emphasis on fire, the restaurant serves two menu options: Creativity, a daily-changing menu focused on seasonal ingredients, and the shorter Affectivity, showcasing signature dishes. Bronze studied at the Culinary Institute of America in New York before taking stages at Nobu and Le Bernardin. His career in Brazil began in 2001, when he worked at Sushi Leblon, then Zuka, followed by his first solo restaurant, Z Contemporâneo, in 2004. In 2010, he opened Oro.
No.90 Restaurante Manga – NEW ENTRY
Salvador
@mangarestaurante
mangamar.com.br
If the setting for Restaurante Manga – located a stone’s throw from the picturesque Salvador seafront – isn’t enough of an impetus to book a visit, its daring culinary programme should seal the deal. Manga operates across three floors of a converted Brazilian townhouse, and inside its atmosphere is appropriately homely. Dishes from both the 12-course tasting menu and a la carte offering are playful and multi-sensory, such as the tucupi dashi served from a mushroom log, or the popsicle menu featuring five different flavours.
No.89 X.O.
Medellín
@x.o.med
xomedellin.co
With 13 years’ experience cooking and travelling together around Colombia for the Grupo Carmen restaurant group, the trio behind X.O. – US-born musician-turned-chef Rob Pevitts, Mateo Ríos and Sebastián Marín – joined creative forces for a conceptual project in 2020. The result soon became a fine-dining establishment (although they refer to it as ‘fun dining’) that works with small farmers and suppliers to celebrate ingredients from Colombia’s highly diverse pantry. Book a spot at the kitchen counter to enjoy the 13-course tasting menu that puts sustainably caught seafood front and centre.
No.88 Clara – NEW ENTRY
Quito
@clara_restaurante
clara.ec
Clara brings an elevated take on relaxed neighbourhood dining to Quito’s residential Mariscal Sucre district. Behind the project is a power trio of chefs: Ecuadorian Felipe Salas, Venezuelan-Portuguese Ángel De Sousa and Spanish Ana Lobato. Their combined culinary output is one that plays on Ecuadorian staples and spotlights exemplary local produce. Signature dishes, such as the ceviche-like tomato and crunchy pig’s ear creation, inspired by the classic street-food cevichocho, are not to be missed. As a rising star restaurant, Clara is the recipient of this year’s American Express One To Watch Award.
No.87 Mocotó
São Paulo
@mocotorestaurante
mocoto.com.br 
Popular chef-restaurateur Rodrigo Oliveira runs this Sāo Paulo favourite, serving hearty and delicious Brazilian favourites, like cashew nut stew with plantain, gherkins and pumpkin, alongside crunchy chestnut farofa and toasted coconut. Dining in Mocotó’s large dining room is comfortable and relaxed: turquoise tiles adorn the walls and light spills in through the floor-to-ceiling windows. Make sure you try some cachaça, too – the bar has more than 100 different bottles.
No.86 Sambombi Bistró Local
Medellín
@sambombi.bistro
sambombi.com 
With a menu that changes every week to incorporate new ingredients from small farmers, Sambombi – which means ‘popular cuisine’ in local dialect – has at its heart a commitment to support the local economy while serving top-quality food. Founder and chef Jhon Zárate’s dishes might include roast chicken with shiitake mushrooms, crème caramel, or gnocchi made from cassava. The long dining room is bright and airy, with plenty of plant life, simple wooden tables and a view onto the kitchen. Sambombi has a strong approach to sustainability, shunning plastic bottles and using biodegradable packaging where possible, while supporting the community.
No.85 Notiê – NEW ENTRY
São Paulo
@espacopriceless
The rooftop of a shopping mall in the city centre of São Paulo is the unexpected home of this culinary gem. Away from the retail crowds below, Notiê’s dining room feels like a sanctuary, with a dazzling 18-metre-long ceiling panel that changes with the seasons, outdoor patio terrace overlooking the cityscape, and relaxed service. Leading the kitchen is chef Onildo Rocha, who takes inspiration from the multitude of Brazilian biomes to create a degustation experience, available in either five, eight or 12 steps. Expect inventive renditions of Brazilian classics, such as chicken and cassava ximxim curry and jackfruit and tapioca moqueca stew.
No.84 Azafrán – NEW ENTRY
Mendoza
@azafranresto
azafranresto.com
Azafrán (which means ‘saffron’) began its life as a deli and importer of luxury ingredients in the 1990s, but was transformed into a restaurant after its owner could not make it work financially. Today, its kitchen is led by chef Sebastián Weigandt, who delivers a masterful homage to the Argentinian pantry through a tasting menu experience with three options. Look out for the nods to its previous life throughout the space – the products lining its shelves are available to buy and take home.
No.83 Intimo
Panama City
@intimorestaurante
intimorestaurante.com
Intimo translates as intimate, and this Panama City restaurant certainly rings true to its name, with just 28 seats available for guests. Opened in 2015, Intimo launched with a then-bold mission statement to use 90 per cent homegrown ingredients. In the eight years since, chef Carlos ‘Chombolín’ Alba has continued to evolve the restaurant’s offering that makes the most of the two oceans that enclose the country. Think grilled prawns with a light citrus hollandaise and an interpretation of dan dan noodles with tofu and Sichuan lentils.
No.82 Mengano – NEW ENTRY
Buenos Aires
@mengano.ba
Ring the bell outside to gain access to this modern bistro in Buenos Aires’ buzzy Palermo district. Simple but satisfying small plates make up Mengano’s menu that’s centred mostly around elevated Buenos Aires classic dishes. Chef Facundo Kelemen’s handiwork is best witnessed from one of the four counter seats overlooking the kitchen space, where he and the team plate up dishes that are as colourful as they are delicious.
No.81 Alo’s
Buenos Aires
@alosbistro 
Chef Alejandro Féraud opened Alo’s in a leafy Buenos Aires suburb in 2014 with a zero-kilometre ingredient sourcing philosophy. Féraud works almost exclusively with small and medium-sized farmers in the local area, alongside growing salads from his own kitchen garden, to craft a menu that masterfully blends haute cuisine with the satisfaction of comfort food.
No.80 Oda
Bogotá
@odarestaurante
odarestaurante.com 
Bogotá’s G Lounge may be home to an indoor golf course, whisky bar and more, but it’s also home to one of Latin America’s hottest eateries: Oda. Inside the high-end interior sporting floor-to-ceiling windows and views of the surrounding city, the restaurant’s culinary programme majors on indigenous Colombian ingredients to craft a unique menu of contemporary dishes, such as Pacific squid with miso foam, toasted coconut, sorrel leaves, tamarind and local yacón flowers.
No.79 Manzanar
Montevideo
@manzanar.restaurant
Manzanar is in a former supermarket and is a staple of the Carrasco dining scene. The concept is casual and accessible, with a menu derived mostly of South American classics cooked over wood-fire grills, with a few inventive twists thrown in for good measure. Think dishes like charred octopus with creamy cauliflower purée and potatoes, or tender skirt steak served with a herby chimichurri.
No.78 Olam
Santiago
@olamrestaurante
olam.meitre.com 
Chef Sergio Barroso brings an innovative approach to the table at Olam, which is little surprise given his background as an alum of five-time titleholder of The World’s Best Restaurant, El Bulli. A central robata grill sits at the heart of the restaurant, where Barroso serves plates of medallion steaks with a rosemary and potato emulsion, glazed morels and shiitake mushrooms, as well as Indian-spiced caramelised cauliflower, and more.
No.77 Ristorante Hotel Cipriani
Rio de Janeiro
@belmondcopacabanapalace
belmond.com 
Inside Rio’s iconic Copacabana Palace hotel, Ristorante Hotel Cipriani has been a mainstay of the city’s fine dining scene for almost 30 years. Chandeliers, plush red carpets and high ceilings mark a glamorous dining room overlooking the hotel’s pool, where an equally opulent menu of Neapolitan and Piedmontese delicacies are served to guests, such as pizza fritta Montanara.
No.76 Astrid y Gastón
Lima
@astrid_y_gaston
astridygaston.com
Gastón Acurio is considered by many to be the godfather of the Peruvian culinary renaissance, and his restaurant – opened with his wife and head pastry chef Astrid Gutsche more than 20 years ago – has stood the test of time to become a national institution. Its white-walled, three-century-old colonial mansion is home to the duo’s creative vision of their country’s fare through an haute cuisine lens, combined with international influences they have picked up over their careers. It’s a must-visit for travelling gourmands.
No.75 Cara de Vaca
Monterrey
@caradevacamexico
caradevaca.com 
Northern Mexico’s well-honoured tradition of grilling is the star of the show at Cara de Vaca, under the supervision of chef Chuy Villarreal. On offer is a highly curated selection of expertly fired meats, from churrasco steak with potatoes to adobada pork ribs. Its interiors are minimalist, combining the clean lines of Scandinavian and Japanese stylings interspersed with a few local touches.
No.74 La Tapa del Coco – NEW ENTRY
Panama City
@latapadelcoco
latapadelcocopanama.com
For the last decade, La Tapa del Coco has made its mission to platform Afro-Panamanian cuisine and culture. Behind the restaurant is chef Isaac Villaverde, who uses his restaurant to educate and explore the deep-rooted history of ingredients from his home country in a delicious, accessible package. The menu ranges from traditional torrejitas de bacalao (cod fish cakes) to burgers stuffed with yuca con chicharron.
No.73 Anchoíta
Buenos Aires
@anchoitabuenosaires
anchoita.com.ar
In Buenos Aires’ Chacarita neighbourhood, a former siphon factory has been converted into Anchoíta: a contemporary temple to aged meats and sustainable produce cooked over charcoal flame. Expertly grilled cuts of meat form the backbone of its offering, with other dishes pulling from a repertoire of traditional Guaraní recipes, such as its take on chipa guazú (a savoury corn cake) served with smoked surubí fish. Its selection of Argentinian cheeses is just as notable as its selection of cuts of meat, with more than 50 to choose from.
No.72 Casa Las Cujas – NEW ENTRY
Santiago
@casalascujas
lascujas.com 
Casa Las Cujas opened more than 10 years ago to bring the bounties from the Chilean coast inland to the people of its capital. As expected, fresh seafood catches are the name of the game, with crab, sea urchins, corvina and more each making their way into its kitchen to be delicately amplified with bold colours and bright flavours. After a recent change of premises, its new dining room now brings the sea even closer, with a distinctly beach house-esque interior and facade.
No.71 Osso
Lima
@ossocarnes
osso.pe
Osso began its life as a small restaurant and butcher shop on an unassuming street in the suburbs of Lima, where chef Renzo Garibaldi earned a reputation for hosting masterful, intimate dinners served around a communal table. In the 11 years since, Osso has graduated to a central San Isidro address alongside a few international locations, but its ethos and unwavering dedication to meat has stayed resolute, with dry-aged beef, in-house cured charcuterie and parilla-fired sausages as delectable as ever.
No.70 Conservatorium – NEW ENTRY
San José
@conservatoriumcr
conservatoriumcr.com
Chefs Henry Quesada, Kid Mey Chan and Aldo Elizondo want the guests of their eatery in the Costa Rican capital to see it as more than just a restaurant. To them, it’s an ‘organic space.’ The trio lead Conservatorium with a mission of finding elegance in simplicity, whether in the light-filled dining room marked by dark woods and flora, or its menu of punchy dishes that burst with dry-age funk.
No.69 Phayawi
La Paz
@phayawirestaurante 
Phayawi takes its name from the Aymara translation of kitchen, honouring the language of the Indigenous people of the Andes and Altiplano that perimeter La Paz. Since its 2020 opening, chef Valentina Arteaga and her mostly women kitchen team have extended this homage beyond a mere moniker through a distinguished showcase of traditional Bolivian dishes that are soulful and hearty – the latter especially so given Arteaga's love of offal.
No.68 Origem
Salvador
@restauranteorigem
grupoorigem.com.br 
Chef Fabrício Lemos and pâtissier Lisiane Arouca opened Origem in 2016 as a love letter to their Brazilian home state of Bahia. The 13-course tasting menu educates and excites as it navigates the elements that have shaped Bahia’s history, from the Indigenous and African heritages, through to the unique biomes and horticulture. Think delicate bowls of sea urchin acevichado with cassava chips, or desserts of peach, red berry and local mangaba fruit granita.
No.67 D.O.M.
São Paulo
domrestaurante.com.br
@alexatala 
São Paulo native Alex Atala has lived many lives: as a punk-rocker, painter and, most notably, as one of Brazil’s most recognisable chefs. He founded D.O.M. after returning from Europe to his homeland with a mission to build a restaurant reflective of the Amazon’s biodiversity. Some 25 years later, it’s clearly been a success, with the restaurant a mainstay of 50 Best lists and recognised as a pioneer in Brazilian gastronomy.
No.66 Demencia
Santiago
@demenciastgo 
Demencia translates as ‘madness’, and true to its name, this circus-themed Santiago eatery is all kinds of crazy-genius. The theatrical theme extends into its menu, where small plate courses are ‘Acts’, ranging from the likes of ceviche with pistachio cream to parrilla-cooked asparagus served with chimichurri. Behind the madness is local hospitality heavyweight Benjamin Nast, who also helms DeCalle and DeCaleta.
No.65 Fonda Lo Que Hay
Panama City
@fondaloquehay
fondaloquehay.com 
Chef José Olmedo Carles Rojas takes the traditional Panamanian fonda concept from a roadside restaurant and elevates it into a leafy and contemporary hangout in the country’s capital. Fonda Lo Que Hay is always buzzy, drawing in eager diners with its upscale renditions of casual staples, such as pork belly guacho stew served with poached egg and the ever-popular fried chicken.
No.64 Le Chique
Cancún
@lechiquerestaurant
karismahotels.com/dining/lechique 
Mexican chef Jonatán Gómez Luna worked in the kitchens of El Bulli, Noma, El Celler de Can Roca and more before he returned home to open Le Chique in 2008 at the luxury Azul Beach Resort. He distilled his learnings from his time spent at the culinary institutions to bring a scientific and theatrical gastronomic experience to the Cancún coast, crafting a tasting menu that toys with every sense.
No.63 Ancestral
La Paz
@ancestral_restaurante 
Bolivian produce meets Basque and Nordic influences at Ancestral, where common ground is found in the realm of cooking over fire. Opened in 2019, the La Paz restaurant earned the American Express One To Watch Award in 2022 and has continued to evolve its offering in the years since, thanks to Mauricio López and Sebastián Giménez’s unfaltering drive for innovation. Its grilled artichoke hearts with Amazonian almond and romesco sauce are a must-order.
No.62 La Calma by Fredes
Santiago
@lacalmastgo
lacalma.cl 
Big fish, shellfish, molluscs and more: if it's caught from the ocean, La Calma by Fredes will likely want to cook it. Chef Nacho Ovalle takes a delicate touch to all things seafood at his Santiago restaurant, using simple but highly effective flavour combinations to bolster, rather than mask, the exemplary produce the restaurant receives daily. Think slow-poached Punta Arenas spider crabs prepared simply with salt, pepper and lemon zest, or Albacore tuna steaks doused in nutty brown butter.
No.61 Afluente – NEW ENTRY
Bogotá
@afluenterestaurante
afluenterestaurante.com 
Afluente may have only opened its doors in 2024, but it’s already made a big splash thanks to a bold culinary concept inspired by the bodies of water that sustain Colombia. Leading the restaurant is chef Jeferson García, formerly of Oda, who uses indigenous Andean produce, harvested by the restaurant team each Sunday, to sate and educate on the power and importance of water in life.
No.60 Manu
Curitiba
@restaurantemanu
restaurantemanu.com.br 
Chef Manoella ‘Manu’ Buffara opened her eponymous restaurant in 2012 and is widely celebrated for putting the city of Curitiba on the culinary map. Sustainability is weaved into every fibre of Manu’s operation, from the hand-picked local farms that supply its ingredients used in its mostly vegetarian tasting menu, to its four-day working week to promote staff wellbeing.
No.59 Pangea
Monterrey
@restaurantepangea
grupopangea.com 
Pangea opened in 1998 to a mostly domestic Monterrey dining scene, bringing novel French techniques and applying them to Mexican produce. At the helm is chef Guillermo González Beristáin, who owns a further five restaurants around the country. His masterful fusion cooking can be best experienced by dishes such as the signature kid goat braised in beer salsa. Wine is also a key focus at the restaurant, with González Beristáin also owning a vineyard in Baja California.
No.58 Lunario
Ensenada
@lunario.restaurante
restaurantelunario.com 
Lunario looks to the agricultural traditions of Mexico’s Ensenada and Valle de Guadalupe as the basis of its culinary programme. Almost everything served at Ensenada comes from the local area: be it from its partner farm Finca la Carrodilla that supplies 90 per cent of its vegetables or fresh fish from the Pacific, both harvested less than 15 kilometres away. Chef Sheyla Alvarado applies her deft touch to create a masterful spread of minimalist dishes that are emblematic of the area’s terroir.
No.57 Pulpería Santa Elvira
Santiago
@pulperia.santa.elvira
pulperiasantaelvira.com 
Blink and you’ll miss this unassuming spot in one of Santiago’s most historic neighbourhoods. Everything about Pulpería Santa Elvira feels like home: from its colourful wallpapered interiors decorated with family photos, through to its contemporary and honest renditions of heritage Chilean dishes that change with the seasons. Traditional snacks, such as the catuto made from cooked, ground wheat and served with a simple wild greens salad, are reimagined, but retain all the familiarity and accessibility of their original form.
No.56 El Xolo
San Salvador
@elxolomaiz
elxolomaiz.com 
El Salvador's native criollo corn forms the main inspiration behind El Xolo, located in the country’s capital. Chef-duo Alexander Herrera and Gracia Navarro’s love for the ingredients, culture and heritage of their country is transformed into a masterful showcase of brilliant technique and bold Salvadorian flavours. The menu pays back into Indigenous communities through responsible sourcing, and there’s an interesting drinks menu with cocktails which capture the magic and importance of Mesoamerica.
No.55 Parador La Huella
José Ignacio
@lahuella.parador
paradorlahuella.com 
Located on the picturesque Uruguayan beachfront, it’s little surprise that Parador La Huella’s primary output is seafood. La Huella translates as ‘the footprint’ and the restaurant encourages guests to kick-off their shoes and sink their feet into the sandy surroundings while sampling its menu devised by chef Vanessa González. Whether opting for grilled fish, fried fish or simple rolls of sushi – the menu changes to reflect product availability – anything aquatic at La Huella is almost guaranteed to be delicious.
No.54 Yum Cha
Santiago
@yumchacl
yumcha.cl 
Yum Cha began its life as a pop-up in an apartment before finding a permanent home in mid-2023. Today, it’s a teahouse first and foremost. It also happens to house a 20-seat dining room with one of Latin America’s most unique dining concepts where liquids take the lead. Each dish in chef Nicolás Tapia’s tasting menu is created to pair with a specific tea variety – after all, it’s the most consumed drink after water. The result? A masterful, educational and singular gastronomic experience.
No.53 Crizia
Buenos Aires
@crizia_restaurant
crizia.com.ar 
Since its opening its doors in 2004, Crizia has delivered its simple mission of making Argentina fall back in love with seafood. Meals here should begin with a stop at its dedicated oyster bar before heading into the main dining room, where chef Gabriel Oggero works his magic via an elevated and creative treatment of each fresh catch of the day. The 10-course tasting menu is a celebration of the sea, featuring wild Patagonian prawns and local white fish.
No.52 Diacá
Guatemala City
@diacagt
yocomoguate.com 
Diacá marries the past and future into a unique restaurant that’s at the forefront of Guatemala’s evolving dining scene. Chef Debora Fadul honours the importance of ritual in cooking over an eight-course, plant-forward tasting menu that explores the anatomy of ingredients using a methodology she pioneered. Superb, seasonal Guatemalan produce guides each dish from Fadul, like chilacayote (a type of squash) with smoked grapes and habanero cream.
No.51 La Docena (Polanco)
Mexico City
@ladocenaoysterbar
ladocena.com.mx
The Polanco location of La Docena was the first to open in Mexico City and came hot on the heels of the success of the original Guadalajara location. Substance over style is the name of the game here, where seafood courses make the most of Mexico’s coastal larder. Meals are best enjoyed sitting on one of the stools located around the central grill with a front-row view of the talented brigade at work.
The list of Latin America’s 50 Best Restaurants 2024, sponsored by S.Pellegrino & Acqua Panna, will be announced on Tuesday 26 November from Rio de Janeiro. To stay up to date with the latest news, follow us on Instagram, Facebook, X and YouTube, and sign up to our newsletter.
