9 Latin American eateries on the list of World's 50 Best Restaurants
Every year, more than 900 chefs and culinary experts vote for their seven favorite restaurants for the year, and the World's 50 Best Restaurants, listed in British magazine 'Restaurant.'
This year, the acclaimed event, sponsored by S. Pellegrino and Acqua Panna, was held at London's historic Guildhall on June 1st.
Spanish cuisine reigned supreme with El Celler de Can Roca in Girona, Spain, taking the number one spot.
Here are the 9 eateries in Latin America that made the list:
This avant-garde restaurant located in Lima, Peru, came in at number 4 on the list of 50 best. Head chef Pia Leon is best known for his octopus in purple coal dish.
Iconic chef Alex Atala reinvents Brazilian cuisine using jewels of the Amazon. Atala is somewhat of a rockstar in São Paulo, Brazil, and on Instagram, with over 200,000 followers. He also makes a killer palm heart fettuccine with mushrooms. His restaurant came in at number 9.
3) Astrid y Gaston
Number 14 is the undisputed king of Peruvian cuisine. Head chef Diego Muñoz cooks up apple ceviche as well as other modern takes on Peruvian food.
Coming in at number 16, Pujol is described as the finest restaurant in Mexico City. The Mexican haute cuisine paired with the elegantly minimalist setting makes it the place to be. Their standout dish is called molde madre, which is made in an exhaustive process of cooking the mole sauce for more than 600 days!
At number 35 on the list, this restaurant also hails from Mexico City, Mexico. Young chef, Jorge Vallejos is known for his preparation of huazontles with chiapas cheese at his contemporary Mexican restaurant.
Chefs Mikel Alonso and Bruno Oteiza fuse native Basque flavors with Mexico's ingredients. Number 37 is best known for their foie gras, pineapple and aniseed dish.
Number 41 is set in a former house in São Paolo's leafy Jardim Paulistano suburb, Maní is immediately welcoming with its outdoor patio centered on a beautiful tree. The style of their food is Brazilian-European fusion.
Number 42 serves up ultra-contemporary Chilean food in Santiago, Chile. Chef Rodolfo Guzmán sources his ingredients straight from his homeland. Their standout dish is the venison tartare with maqui berries.
Last but not least, number 44 cooks in the style of Nikkei, a Peruvian-Japanese blend. Chef Mitsuharu Tsumara combines Japanese delicacies with Peruvian indigenous ingredients to produce spectacular dishes such as their barnacle ceviche.
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