Unsurprisingly, the iconic Le Bernardin continues to sweep in accolades, even as it moves towards its 40th anniversary next year.
La Liste has just unveiled its top 1,000 restaurants of 2026 — a global undertaking — and NYC’s French-inspired Michelin Star destination has landed in the number one spot…alongside nine other restaurants. According to the newly-released findings, 10 restaurants worldwide are tied at number one, including NYC’s beloved institution.
“La Liste shows that taste no longer has a single capital,” Philippe Faure, founder and CEO of La Liste said in a statement. “The world has become a field of shared excellence.”
Though that’s certainly the case, we might be a little partial…
A Le Bernardin deep dive
Given that Le Bernardin has remained in the top spot for nine years, it’s safe to say that Chef Eric Ripert has mastered his craft.
But the restaurant hasn’t only landed on La Liste. The World’s 50 Best Restaurants 2025 List has placed the French transplant comfortably at number 12, while it holds its own as one of the city’s best French restaurants and seafood restaurants.
Did we also mention that it holds three Michelin stars and eight James Beard Awards?
And, as you might’ve expected, Le Bernardin has also been given the title of one of NYC’s most expensive restaurants, due in large part to its tasting menu.
Le Bernardin tasting menu
The Chef’s Tasting Menu and Vegetarian Truffle Tasting Menu range from $350 per person to $530 with wine pairing per person.
A few notable selections on the Chef’s Tasting Menu:
- Layers of Thinly Pounded Yellowfin Tuna; Foie Gras, Toasted Baguette, Chives
- Steamed Lobster; Kumquat and Charred Cucumber, Spiced Shellfish-Citrus Broth
- Slowly Baked Salmon; Royal Osetra Caviar, Horseradish Emulsion
And a few from the Vegetarian Truffle Tasting Menu:
- Chilled Soba Noodles; Périgord Truffle-Yakitori Sauce
- Warm Silky Tofu; Shaved White Truffle
- Artichoke Panaché; Parmesan Risotto, Black Truffle Vinaigrette
Le Bernardin Chef Eric Ripert
Chef Ripert got his culinary start in Perpignan, France, at 15 years old, but uses influences from Antibes and Andorra — where he was born and where he spent time as a child — through his dishes.
He served as David Bouley’s sous-chef before Maguy and Gilbert Le Coze recruited him as chef for Le Bernardin in 1991.
According to the restaurant’s website, Chef Riper says, “For me, food is about memories, feelings, emotions, and so is Le Bernardin, and that’s why it’s not just a restaurant.”
Le Bernardin reservations
Should you be inclined to give the impeccable restaurant a try, book a reservation.
Reservations open on the first of each month for the following month. Our online booking system is available 24/7, according to its website.
When will we see you there? For a complete look at all of the restaurants across the globe that have landed on La Liste, visit its website.