- Written by: Chefluencer Editorial Team
Wed November 13th - 17th
New York, USA — Alchemist at the Guggenheim
For five nights in mid-November, Copenhagen’s Alchemist takes over the Peter B. Lewis Theater inside New York’s Solomon R. Guggenheim Museum, transforming one of the world’s most recognisable modern art institutions into a temporary stage for edible performance. The project is commissioned by Works & Process, a New York foundation dedicated to experimental intersections of art and performance. It marks the second time, after Torino's Buonissima, that chef Rasmus Munk’s vision leaves the confines of his Copenhagen dining room.
The residency consists of two distinct works:
- Carême: The Taster is a 30-minute operatic piece in which the act of eating becomes part of the score — the audience’s bites timed to the orchestra.
- Transmutations, by contrast, stretches into a two-and-a-half-hour immersive dinner weaving gastronomy, sound, and movement, featuring tenor Peter Lodahl, dancer Daniil Simkin, and cellist Gaeun Kim.
Munk’s Guggenheim residency repositions fine dining as a performative medium. It’s an experiment in how emotion can be orchestrated, not just plated, and a statement that culinary art belongs in the same cultural frame as opera and contemporary dance.
Sun, 16th to Thu, 22nd November
Abu Dhabi, UAE — WE ARE ONA × Manar
Set against the mangroves of Jubail Island, a mirrored dome will host the latest edition of WE ARE ONA, the nomadic dining collective founded by Luca Pronzato, former sommelier of Noma and one of the most influential voices in Europe’s independent dining movement. The Abu Dhabi project, titled Manar, runs for seven nights and pairs Pronzato’s concept with Solemann Haddad, the Emirati-Syrian chef of Moonrise, the city’s first homegrown restaurant to earn a MICHELIN star.
The collaboration is part of Manar Abu Dhabi 2025, a citywide festival celebrating art, light, and architecture. For this event, dining becomes part of the installation: guests step into a reflective dome surrounded by sand and sea, where fire, smoke, and scent structure the meal. The menu sources exclusively from Gulf waters and desert farms, an intentional act of ecological storytelling that reframes the Emirates’ relationship with its own landscape.
WE ARE ONA’s presence in Abu Dhabi signals a cultural convergence of a European avant-garde dining platform joining forces with a new generation of Middle Eastern chefs intent on defining their own narrative. For both, this event is about testing how far gastronomy can travel without losing its sense of place.
Mon, 10th - Wed, 12th November
Valladolid, Spain — The World’s Smallest Plates, Largest Stage
From 10 to 12 November, Valladolid hosts the 21st National Pinchos & Tapas Competition and the 9th World Tapas Championship, chaired by Paco Morales (Noor, 3*) and Pichaya “Pam” Soontornyanakij (Potong, 1*).
More than sixty chefs from four continents compete inside the Millennium Dome, where creativity must fit on a toothpick. From 11 to 16 November, the finalist tapas appear across city bars during the Tapas Festival, turning Valladolid into an open-air test kitchen.
Tue, 11th November
London, UK — We’re Smart Awards 2025: The Green Guide Unveiled
London hosted the unveiling of the We’re Smart Green Guide 2025, honouring the world’s leading vegetable-focused restaurants. El Invernadero (Madrid) took the No. 1 spot, followed by Central (Lima), Flore (Amsterdam), Lamdre (Beijing), and Vrijmoed (Ghent).
Three restaurants now enter the Untouchable category — a title reserved for those who have twice topped the global ranking: De Nieuwe Winkel (Nijmegen), El Invernadero, and Central. Together, they set the standard for plant-driven gastronomy built on precision, innovation, and integrity rather than trend.
We're Smart World Website
Mon, 24th November
Paris, France — La Liste Gala 2025
On 24 November, Paris becomes the capital of global gastronomy as La Liste unveils its Top 1,000 World’s Best Restaurants 2026 alongside this year’s Special Awards.
Marking the gala’s tenth anniversary, the event celebrates a decade of shared excellence and cross-continental dialogue.
From heritage institutions to new independents, the gathering spotlights how French savoir-faire continues to frame the world conversation on dining.
Thu, 27th November
Edinburgh, Scotland — Haze by Timberyard and Montrose
On 27 November, the Radford family — behind Timberyard and Montrose — opens Haze inside Brown’s of Leith, a new cultural and culinary hub set within the historic George Brown & Sons steelworks.
Led by Executive Chef Bart Stratfold, Haze moves fluidly from morning espresso to evening wine, serving small plates of cheese, charcuterie, and tinned fish alongside low-intervention European wines.
It extends Timberyard’s philosophy of craft and provenance into a more informal, all-day rhythm — proof that neighbourhood dining can still carry fine-dining intent.
Thu, 20th November
Bangkok, Thailand — 8-Hands at Nusara
On 20 November, Chef Ton Thitid and Tam Chaisiri host a one-night-only 8-Hands collaboration at Nusara, joined by Nicolai Nørregaard (Kadeau, Copenhagen) and Dimi Leidi (Öre, Bangkok).
The dinner unites three distinct perspectives — Nordic restraint, Thai depth, and modern European precision — interpreted through local ingredients.
With four leading figures cooking side by side, it’s less an event than a declaration: Bangkok has become a world capital of collaboration.
Nusara Website
Fri, 21st November
Bangkok, Thailand — Öre × Kadeau
The following evening, on 21 November, Nicolai Nørregaard returns to the pass — this time beside Dimi Leidi at Öre Bangkok. Their joint menu builds on shared instincts rather than contrasts: Nordic produce meets tropical acidity, technique gives way to feel. Seats vanish within the hour of release, a sign that Bangkok’s audience now recognises experimentation as part of its culinary identity.
Ore Website
Other Openings and Events around the World in November 2025
Europe
- Aure, Copenhagen - 1 November - Nicky Arentsen & Emma Noerbygaard
The restaurant, which had won a Michelin star just 81 days after opening, has been closed for renovation. The reopening is scheduled for February 12th, 2026. And the bookings are open.
Aure Website - Bonheur by Matt Abé, London – 4 November 2025 – Matt Abé
The former Gordon Ramsay chef opens his first solo restaurant at the historic Le Gavroche address, blending classic precision with British produce.
Bonheur website - Florian Favario Pop-Up, Paris – 5–29 November 2025 – Florian Favario
Savoyard-inspired tasting series at Mandarin Oriental Lutetia, featuring Alpine produce and refined French technique.
Mandarin Oriental Website - Mostra de Cuina de Calvià, Mallorca – 7–9 November 2025
Closing weekend of the island-wide food festival promoting Balearic producers and restaurants through curated tasting events.
Fira Calvia Website -
Sabor Granada Congress, Granada – 10–11 November 2025
Regional food congress highlighting Andalusian produce, with chef panels, tasting markets, and supplier showcases.
Sabor Granada Website -
Don Carlos × Il Fagiano, Milan – 15 November 2025 – Gianfranco Vissani & Nicola Laera
Special collaboration dinner celebrating the regional ingredients of Lombardy and Garda.
Grand Hotel Tremezzo Website -
Inima × Nick Honeyman, Paris – 15 November 2025 – Paul-Eric Bréchoire & Nick Honeyman
One-night 4-hands dinner at Inima blending French precision with New Zealand minimalism.
Inima Paris Website -
European Coffee Symposium + COHO Expo, Berlin – 24–26 November 2025
Annual conference uniting hospitality leaders, roasters, and designers under the “Next Generation Hospitality” theme.
European Coffee Symposium Website -
Haze, Edinburgh – 27 November 2025 – Bart Stratfold / Radford family
All-day venue from the Timberyard and Montrose team opening in Brown’s of Leith, blending coffee, small plates, and natural wine.
@Haze Instagram
Middle East and Africa
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Wagyu & Wine Festival, Stellenbosch – 5 November 2025 – South African Wagyu Association / Local chefs
Festival celebrating South Africa’s premium wagyu and local wineries through tastings and live-fire cooking.
Wagyu&Wine Festival Website - NAAR, Farmlore & Tresind Studio 6 Hands Dinner, Dubai - 16 & 17 November, 2025 - Prateek Sadhu (Naar), Johnson Ebenezer (Farmlore), Himanshu Saini (Tresind Studio***)
A remarkable culinary partnership of top Indian restaurants with two seatings each day of the event (6 PM & 9:15 PM). Experience a tasting menu that celebrates the depth and diversity of Indian cuisine, where regional ingredients, inventive techniques, and powerful storytelling come together through the vision of award-winning chefs.
Tresind Studio Website -
Culinary Innovators (Gault & Millau UAE), Dubai – 21–22 November 2025
Two-night collaboration at The Avery, Conrad Dubai (DIFC), pairing 12 chefs into six kitchens for a roaming tasting format. After the success of last year’s Culinary Innovators, the event returns, bringing together top chefs from Dubai’s most acclaimed restaurants. Each day will host 150 guests seated during an evening experience, and a lunchtime experience will also be available on Saturday.Chefs have been paired into six collaborating kitchens, each devising an appetiser-sized dish, designed to showcase the best local ingredients and flavours of the UAE. Here is the full list of chefs and kitchens:
- TakaHisa × Dinner by Heston Blumenthal,
- Row on 45 × Pierre’s TT,
- Jun’s × Goldfish Sushi & Yakitori,
- Al Muntaha × Moonrise,
- Maison Dali × Krasota,
- BRIX Journey × SNA’AP.
Check reservations -
Amura & Le Bistrot de JAN Previews, Cape Town – November 2025 – Amura / Jan Hendrik van der Westhuizen
Exclusive previews of two major 2026 openings: Amura at Mount Nelson, and Le Bistrot de JAN on the Table Bay waterfront.
Mount Nelson Website, Restaurant Jan Website
Asia
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La Rochelle × La Pelouse, Tokyo – 14 November 2025 – Hiroyuki Sakai / Kenta Yamamoto
Anniversary collaboration blending Japanese precision and French fine dining traditions.
La Rochelle English Website -
Terra Madre Asia & Pacific, Bacolod – 19–23 November 2025 – Slow Food International
The first regional Terra Madre summit connecting chefs, farmers, and food activists from forty nations.
Slow Food Website - Le Pristine × NICE Minami-Aoyama, Tokyo – 22–23 November 2025 – Sergio Herman / Yusuke Namai
Two-night collaboration blending Zeeland produce and Japanese craftsmanship.
Oceania
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Sydney Fish Market Reopening Programme, Sydney – November 2025 – NSW Government / 3XN Architects
Public events ahead of the January 2026 reopening of the reimagined Sydney Fish Market, designed by 3XN Architects.
Sydney Fish Market Website -
Amisfield – Barrel & The Beast, Queenstown, New Zealand – 25 November 2025 – Chef Vaughan Mabee
For one night only, Amisfield in Queenstown hosts Barrel & The Beast — an open-fire feast led by chef Vaughan Mabee. A whole lamb will be slow-roasted over flame and served alongside dishes drawn from Central Otago’s landscape, while Amisfield’s winemakers pour rare, cellared vintages normally kept from public release. The walk-around format turns the evening into a social table, a conversation among land, fire, and bottle that reflects Amisfield’s philosophy of generosity and place.
Amisfield Website -
Michelin Guide NZ Launch Announcement, New Zealand – 5 November 2025 – Auckland, Wellington, Christchurch & Queenstown
Michelin officially announced the arrival of its first New Zealand Guide, marking a major milestone for the country’s fine-dining evolution. The inaugural edition of the Guide will cover Auckland, Wellington, Christchurch, and Queenstown, bringing the world’s most influential restaurant guide to a nation long recognised for its purity of produce and emerging culinary maturity.
The decision highlights New Zealand’s rising global reputation for ingredient-led cuisine and its growing network of independent fine-dining restaurants. Michelin inspectors have already begun their anonymous visits, with the inaugural list of starred and recommended venues to be unveiled in June 2026. The launch acknowledges the country’s distinct terroir and the new generation of chefs shaping its identity through produce, craft, and place.
Read more: Michelin Guide – “Michelin Guide Arrives in New Zealand”
Americas
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Pujol Residency, New York – 11–22 November 2025 – Enrique Olvera
Twelve-night residency bringing Mexico City’s Pujol to the U.S., focusing on the signature mole madre and local pairings.
Pujol Website -
Festival Gourmet Internacional, Puerto Vallarta / Riviera Nayarit / Tepic – 13–23 November 2025
The 30th edition of Mexico’s landmark gourmet festival, featuring over thirty chefs from Latin America and Europe.
Festival Gourmet Website -
Latin America’s 50 Best Restaurants, Antigua Guatemala – late Nov → 2 Dec 2025
Annual awards and week-long programme celebrating the region’s leading chefs and restaurants through talks and collaborative dinners.
The World 50 Best Restaurants Website
November marks the height of the award season, when institutions, chefs, and cities take stock of the year's accomplishments.
Across London, Paris, and Antigua, three major lists define the month: We’re Smart, La Liste, and Latin America’s 50 Best. None of them is new, but all three have changed their tone. They no longer speak only to luxury or ranking; they reflect a broader shift toward credibility, cultural representation, and responsibility.
We’re Smart continues to place plant-driven cooking at the centre of global gastronomy rather than its margins. La Liste expands the definition of excellence beyond Europe, striking a balance between data and diplomacy. And 50 Best, through its Latin America edition, continues to serve as the most visible mirror of regional ambition.
While awards dominate headlines, the month’s real movement happens elsewhere, in the spaces between ceremony and service.
Chefs are experimenting with format as much as with flavour: Rasmus Munk’s dining opera at the Guggenheim, Luca Pronzato’s dome in Abu Dhabi, and the Radfords’ transformation of a Leith steelworks into an all-day restaurant all signal the same restlessness. Fine dining is expanding outward: into art, architecture, and public dialogue.
Geography is widening too. The most resonant events this month happened far from the predictable capitals: a Slow Food congress in Bacolod, a Wagyu and Wine festival in Stellenbosch, and two nights of cross-continental cooking in Bangkok. November makes clear that innovation isn’t a privilege of geography anymore, but it’s a global instinct.
Taken together, these scenes form a portrait of gastronomy in motion: still obsessed with mastery, but less defined by exclusivity. Fine dining, once a closed system of ranking, now behaves more like a network: porous, experimental, occasionally chaotic, but very much alive.