“Live Your Life as a Dream”: 17 Top Chefs Share Their Bucket-List Restaurants

Don’t tell anyone, but it’s only February and I’m already thinking about packing a bag and chuffing off overseas for a while. I reckon I’m not alone.

Last year, I finally made it to Double Dragon in Paris – a Filipino-French diner I’ve been dreaming of since Action Bronson lost his mind at the pass during a very fun-looking tour of the city’s dining gems (thankfully, it lived up to the enormous hype). But since there’s always another white whale to catch, we’ve asked a bunch of top chefs to tell us about the places they’re dreaming about in 2026. 

One woodfired overseas spot copped more recs than any other, while a certain country stood out for having the most restaurants worth visiting. But, as always, it’s great so see Australian chefs dreaming about our own backyard. Maybe I should get an interstate trip rolling before the overseas one? I reckon I can get it over the line. 

Rick Stein, Bannister’s 

The River Cafe in London. Impeccable fidelity to seasonal produce.

Benny Lam, Central and Southside

There are so many! Mott 32 and Ho Lee Fook in Hong Kong. Claudine in Singapore. And also, Rockpool Bar & Grill in Sydney.

Jesse Orleans, Happyfield

It would have to be The French Laundry in California. Thomas Keller be one of my GOATs. Plus, Burnt Ends in Singapore. 

Junda Khoo, Ho Jiak

Wing Restaurant in Hong Kong. The food is where I aspire to be one day – simple, playful and creative.

Joe Valero, Lottie

Kol, in London. I admire what Santiago Lastra has done with his style of cooking, based on location and seasonality, with a Mexican lens. I’m very curious about the short rib quesadilla. It’s served on the bone, quite a unique presentation. I love that they use traditional techniques as a starting point, rather than the end result.

Kate Reid, Lune

I’ve never eaten at Du Fermier, and I’m dying to eat at Annie [Smithers]’s restaurant. We had the honour of being awarded the French Order of Agricultural Merit together in [2025]. Annie is a legend in our industry.

Nornie Bero, Mabu Mabu

Asador Etxebarri in Spain. It’s all about cooking over fire and celebrating ingredients in their most natural form. That kind of cooking really speaks to me.

Jett Alexander, Osteria Ilaria 

Osteria Francescana. I met chef Massimo [Bottura] in my early twenties and he influenced a lot of the way I feel about almost everything. As he says, “Live your life as a dream”.

Robbie Noble, Residence

Benu [in San Francisco]. I’ve had the book for years and I’ve dreamt of going there since I heard about it. A legend of the industry that has brought together classical and Korean cooking with such elegance. And Yiaga. 

Sol Yoon, The International

Frantzen in Stockholm. The way they balance technique and emotion is incredible.

Coskun Uysal, Tulum

I actually haven’t been to Brisbane yet, but there are a few places there right at the top of my list. I’m dying to visit Agnes, Ach Wine Bar and Essa. I love how creative they are and how they draw inspiration from Middle Eastern flavours and cooking styles.

Ben Sears, Twist Pasta Bar

The food that Sam Lawrence is cooking at Bridges in New York looks unbelievably delicious. 

Hugh Allen, Vue De Monde and Yiaga

It would have to be Asador Etxebarri. Every chef I know who’s been there has raved about it. They’re true pioneers in woodfired cooking, not in a trendy way, but in a deeply authentic, technique-driven way. It’s all about simplicity, produce and fire. The restaurant has become a global icon.

Stephen Nairn, Yugen and Omnia

Asador Etxebarri [in Spain]. From afar, I love everything about it. I have always loved the stories and philosophies. It’s a beautiful part of the world and I am sure the days before and after in that region would just be as special.

Sarina Kamini

Palaash restaurant at Tipai, in Maharashtra in India. There is so much I haven’t tasted in terms of tribal ingredients in India. There’s a universe beyond gobi and aloo and it’s one that chef Amninder Sandhu works within. And the cooking techniques: sigri, or Indian barbeque and the chulha, a woodfired clay stove. That’s the kind of experience I fizz about.

Brendan Pang 

Gaggan in Bangkok, for the experience and storytelling.

Mimi Wong

Cafe Mutton in New York. It’s not, like, three-Michelin-stars-type of aspirations, but I look at Instagram and I’m like, “This is so silly – it makes me wish we had a restaurant like that.” If I ever go to New York, I have to go here.