Rene Redzepi has once again been crowned culinary king, with his Danish eatery Noma reclaiming the title as the world's best restaurant.
The World's 50 Best Restaurants for 2014 awards, by Restaurant Magazine, were announced in London on Monday, with Noma jumping up a spot, followed by El Celler in Spain and Osteria Francescana in Italy.
Here are the top 10:
1. NOMA, Copenhagen, Denmark
Noma has long been known among foodies as the pinnacle of dining, with a menu focusing on simple Nordic ingredients.
The aim is for diners to connect to the land and sea, so expect dishes including snails, moss and cod liver.
The 45-seat restaurant has two Michelin stars and is located on Copenhagen's waterfront.
2. EL CELLER, Girona, Spain
It may have dropped one place since last year, but El Celler de Can Roca has frequently ranked at the top of the list.
The restaurant has a reputation for being avant-garde, with a menu that blends traditional ingredients and innovative techniques.
3. OSTERIA FRANCESCANA, Modena, Italy
With just 12 tables, dining at Osteria Francescana is an intimate affair.
The man behind the restaurant is Massimo Bottura, acclaimed in Italy and worldwide.
Osteria Francescana is in Bottura's hometown of Modena, and dishes include lobster with riesling and bisque; tagliatelle with ragu; and foie gras, leek and truffle ravioli.
4. ELEVEN MADISON PARK, New York
With a number of stars to its name, you'll be guaranteed a sophisticated experience at one of New York's top restaurants.
This is where you go for that oh-so-special private meal, with two private dining rooms overlooking a main dining room and Madison Square Park.
The restaurant is a Relais & Chateaux property with an award-winning wine list.
5. DINNER BY HESTON BLUMENTHAL, London
Finding inspiration from Britain's history, diners here can enjoy dishes such as earl grey tea cured salmon; spiced pigeon and cod in cider.
You can even watch the chefs at work, with floor-to-ceiling glass walls giving diners views into the kitchen.
Dinner by Heston Blumenthal is at the Mandarin Oriental in London's Hyde Park.
6. MUGARITZ, San Sebastian, Spain
If the food isn't enough to draw you here, the landscape surely will.
Situated among rolling hills and oak trees in Spain's popular tourist destination San Sebastian, Mugaritz is a restaurant for the senses.
Meals are kept as a surprise, with tables left almost bare so as not to reveal which dishes (there are 24) are to come.
It has won a number of awards for gastronomy, including two Michelin stars.
7. D.O.M, Sao Paulo, Brazil
At D.O.M, chef Alex Atala values small producers and authentic Brazilian flavours. But Atala wants diners to step out of their comfort zone with a culinary experience that's different.
You'll be treated to a tasting menu with ingredients from across the country, from tapioca (starch) and canjiquinha (white corn) to the herb jambu from the Amazon and the medicinal plant beldroega.
8. ARZAK, San Sebastian, Spain
The cuisine at Arzak is constantly changing, as the restaurant has a strong focus on local ingredients which are in season and cutting-edge cooking techniques.
The menu is self-described as avant-garde, "not cloning other leading cuisines nor renouncing to anything".
This is a family-run restaurant where it's hoped diners feel at home.
9. ALINEA, Chicago
The US has nabbed another on the world's best list, with Alinea, known for deconstructing classic flavours.
Head chef and owner Grant Achatz opened the Chicago restaurant in 2005 and since then it has accrued three Michelin stars.
Dining at Alinea is based on a ticketing system, requiring diners to prepay for their meals.
10. THE LEDBURY, London
This two Michelin star restaurant in Notting Hill has an Australian at its helm.
Brett Graham, who started his cooking career in Newcastle, NSW, is head chef at The Ledbury, where his menu embraces traditional and interesting British meats and produce.
There's the jowl of middle white pork with chervil roots; the loin and neck of lamb with salt-baked turnips and walnut miso; and Scottish langoustine (scampi) with smoked dulse (seaweed).