THE MAGAZINE 
Athens, a city of light, memory, and rebirth, set the stage for this year’s Les Grandes Tables du Monde Congress, held from October 12 to 15, 2025. Between the blue of the Aegean and the marble of ancient temples, the world’s most remarkable restaurateurs, chefs, sommeliers, and artisans gathered to celebrate what defines their craft: excellence, hospitality, and the joy of sharing.
Over 200 participants came together for three days of reflection, emotion, and celebration; an edition marked by genuine connection, bold ideas, and a contagious sense of enthusiasm.
It was in this radiant atmosphere that Les Grandes Tables du Monde proudly welcomed 18 new member restaurants across 11 countries, expanding its network to 206 exceptional houses in 28 nations.
A community that grows without losing its soul
Founded in 1954, Les Grandes Tables du Monde has long stood as a symbol of excellence in global gastronomy. Yet beyond prestige, what unites its members is a shared belief: that genuine hospitality is an art form, born from generosity and care.
“Each year, we are moved by the passion and pursuit of perfection embodied by our members,” said David Sinapian, Chairman of the association. “Welcoming these 18 new restaurants reaffirms that true hospitality transcends borders.”
For Betty Marais, Managing Director, this year’s additions are a sign of vitality and renewal: “These new members represent the future of fine dining while staying true to our founding values. Each of them brings a unique voice, a distinct vision, and a deep love for creating lasting memories.”
Celebrating the artisans of experience
The Athens congress was also the occasion to honor excellence behind the scenes with the association’s Annual Awards, celebrating those whose talent transforms dining into art.
Sommelier of the Year: Stephan Gass – Traube Tonbach
Restaurant Mixologist Award: Sean Kemper – Saison
Restaurant Manager Award: Sébastien Ferrara – Mudec
Pastry Chef of the Year: Benoît Godillon – Coutanceau
Restaurateurs of the Year: Tim Boury & Inge Waeles – Boury
From the cellar to the dining room, each awardee represents a facet of this global community — where precision meets emotion, and mastery meets humility.
Between creativity and recognition
One of the highlights of the congress was the talk “How to Navigate Between Creativity and the Guides’ and Guests’ Expectations.”
Bringing together visionary chefs and industry observers, the discussion explored a delicate tension at the heart of fine dining: how to remain faithful to one’s creative identity while meeting the expectations of both critics and clientele.
Participants agreed that true greatness lies in the balance — in daring to take risks without losing coherence, in shaping emotion before chasing recognition. As one speaker noted, “It’s not about following the rules, but about rewriting them with honesty.”
This conversation perfectly encapsulated the spirit of Les Grandes Tables du Monde: a community that questions itself as much as it inspires others.
A radiant and resounding success
As the congress drew to a close, one sentiment prevailed: joy.
For three unforgettable days, Athens became a vibrant epicenter of ideas, generosity, and human connection. Between inspiring talks, lively debates, and unforgettable dinners, the event reminded everyone why this community is unlike any other.
“This congress felt like pure energy, a living proof that gastronomy is, above all, about people,” shared one of the attending chefs as the final evening ended in applause.
Today, Les Grandes Tables du Monde stands as a global alliance of 206 iconic restaurants, each defined by the same unwavering commitment to culinary excellence, genuine hospitality, and timeless artistry.
More than a guide or an association, it is a movement: one that keeps the spirit of gastronomy alive, connected, and beautifully human.
Full list of the new members:
- Aramburu – Gonzalo Aramburu – Argentina
- La Paix – David Martin – Belgium
- La Table de Maxime – Maxime Collard – Belgium
- Maison Colette – Thijs Vervloet – Belgium
- Le Mas Les Eydins – Christophe Bacquié – France
- Tohru in der Schreiberei – Tohru Nakamura – Germany
- Restaurant George – Domenico Candela – Italy
- Quintonil – Jorge Vallejo – Mexico
- Re-naa – Sven-Erik Renaa – Norway
- Hiša Franko – Ana Roš – Slovenia
- Milka – David Žefran – Slovenia
- Widder – Stefan Heilemann – Switzerland
- Stucki – Tanja Grandits – Switzerland
- Chef’s Table – Olivier Le Guy – Thailand
- Melisse – Josiah Citrin – USA
- Jônt – Ryan Ratino – USA
- Addison – William Bradley – USA
- Cesar – Cesar Ramirez – USA
