Most Expensive Restaurants in the World: Top 10 (2026)

The most expensive restaurants in the world include Sublimotion in Ibiza, Masa in New York and Guy Savoy in Paris, where one tasting menu costs $800 to $1,850.

A meal at these restaurants is priced more like a concert ticket or a night in a luxury hotel than a dinner out. The bill pays for rare ingredients such as caviar, white truffles and long-fattened beef, for kitchens with more cooks than diners, and for rooms that seat only a handful of guests each night. Some of them also sell theatre: projection domes, virtual reality headsets and twenty-course shows that run for three hours or more.

This guide ranks the ten most expensive restaurants in the world using the prices they publish today. For each one you will find a Quick Facts table, a short history, what the menu includes, why it costs so much, and a few interesting facts. Further down there is a table of other famous high-end restaurants, tips on what is and is not included in the price, and answers to common questions.

How We Ranked the Most Expensive Restaurants

Restaurant prices change often, so this list is based on each restaurant's own published menu prices, checked in October 2026, rather than on older rankings that are still copied around the web. Where a restaurant offers several menus, we used the most expensive menu that is offered regularly to any guest who books, not one-off charity dinners or special events.

To compare prices fairly, every figure was converted into US dollars at the exchange rates of 11 October 2026: about 0.89 euros, 6.67 Danish kroner, 158 Japanese yen and 0.83 Swiss francs to the dollar. The converted amounts are rounded and will move with currency markets.

Prices are per person. Some restaurants include service, tax or drinks in the price and others add them at the end, so the notes in each section explain exactly what the figure covers. Restaurants that have closed, such as Ultraviolet by Paul Pairet in Shanghai, which served its last dinner in March 2025, are left out.

Most Expensive Restaurants in the World at a Glance

Prices are each restaurant's published per-person price for its top regular menu, checked October 2026. Drinks are extra unless stated.

1. Sublimotion, Ibiza

Origins

Sublimotion opened in Ibiza in 2014. It was created by Spanish chef Paco Roncero, who holds two Michelin stars at his Madrid restaurant, together with designer Eduardo González. The idea was to build a dining room that works like a stage set, where food, light, sound and projected images are planned together as one performance.

For the 2026 season the experience moved to the new BLESS Ibiza complex on the island, reopening on 1 June. It runs only in summer, from June to the end of September.

Key Features

• A single table for just 12 guests per sitting
• Walls and the table itself act as screens for projected scenes
• A menu of about 20 small courses served over roughly three hours
• Virtual reality glasses for parts of the show, added as a new feature in 2026
• A champagne pairing and an open bar on a private terrace after dinner

Why It Costs So Much

With only 12 seats a night and a large technical and kitchen crew behind each sitting, the cost of every seat is high. The price covers the whole evening, including drinks, which is unusual at this level. The official booking terms list 1,650 euros per guest with tax included, while Spanish press coverage of the 2026 season quotes 1,760 euros, so the exact figure can vary with the booking channel.

Interesting Facts

• Sublimotion's per-seat price has barely changed since it opened in 2014.
• Seats can be booked one at a time or as the whole 12-person table.
• Dinner begins at about 9 pm and guests can stay at the bar until 1 am.

2. Masa, New York

Origins

Masa is the New York restaurant of chef Masayoshi Takayama, who trained in Tokyo and ran a celebrated sushi bar in Los Angeles before opening Masa on the fourth floor of the tower at 10 Columbus Circle in 2004. It is widely described as the most expensive restaurant in the United States, and it remains the benchmark that other luxury omakase counters are measured against.

Key Features

• Omakase only, meaning the chef decides every dish
• The main dinner at the counter of pale hinoki cypress wood costs 950 dollars
• A table in the dining room costs 750 dollars, and lunch starts at 495 dollars
• A newer, longer Chef's Reserve Omakase at the counter costs 1,200 dollars
• Dinner opens with six or seven cooked dishes, then about 15 to 17 pieces of sushi

Why It Costs So Much

Many ingredients are flown in from Japan, and signature dishes rely on luxury items such as bluefin tuna belly, caviar and shaved truffles. The counter seats very few guests, and each one is served directly by the sushi chefs. Masa also takes a full deposit when you book, which is applied to the final bill.

Interesting Facts

• The Michelin Guide moved Masa from three stars to two in December 2025.
• Bar Masa, a more casual sister restaurant, sits in the same building.
• Even the 495-dollar lunch costs more than dinner at most of the world's top restaurants.

3. Caviar Russe, New York

Origins

Caviar Russe is a caviar company that also runs a small fine-dining restaurant on Madison Avenue in Midtown Manhattan. The restaurant describes itself as having held a Michelin star for a decade. Its most expensive menu, the Grand Tasting, was introduced as a full tour of the house and is booked through the restaurant's reservation system.

Key Features

• An 11-course Grand Tasting Menu built around several grades of caviar
• Dishes such as oysters with Classic Osetra and a lobster pasta with winter truffle
• Seasonal fish and meat courses, such as halibut, duck and lamb
• A shorter six-course menu that includes 25 grams of Select Osetra

Why It Costs So Much

Caviar is one of the most expensive foods sold by weight, and every menu here uses it generously. The six-course menu alone includes 25 grams of Osetra. The Grand Tasting then adds premium extras such as truffle and foie gras across 11 courses, which pushes the price close to 1,000 dollars before tax and tip.

Interesting Facts

• Caviar Russe also sells caviar online for home delivery.
• The 3-course menu lets diners choose two savoury dishes and one dessert.
• Its Grand Tasting is one of the few menus in the US that costs more than Masa's counter dinner.

4. Guy Savoy, Paris

Origins

Guy Savoy is one of the best-known names in French cooking. He opened his first Paris restaurant in 1980 and moved his flagship into the grand rooms of the Monnaie de Paris, the city's historic mint, in 2015. The restaurant has been named the world's best restaurant several times by the La Liste ranking, and its dining rooms look out over the Seine towards the Louvre.

Key Features

• The tasting menu Colours, Textures and Flavours, served to the whole table
• Signature artichoke soup with black truffle and a layered mushroom brioche
• A dish called Colours of Caviar, one of the chef's best-known creations
• A trolley of ice creams, sorbets, dessert jars and traditional biscuits to finish
• A seven-course lunch menu that can be served in about 90 minutes

Why It Costs So Much

The menu uses many luxury ingredients, such as lobster, turbot, foie gras and black truffle, and it is served in a historic building by a large team. Because the full tasting menu must be ordered by everyone at the table, a dinner for two costs more than 1,500 euros before wine.

Interesting Facts

• Guy Savoy dropped from three Michelin stars to two in the 2023 guide but kept its place among the most expensive restaurants in Europe.
• The chef also has a restaurant at Caesars Palace in Las Vegas.
• Diners can order individual dishes à la carte instead of the full menu.

5. Alchemist, Copenhagen

Origins

Alchemist is the restaurant of Danish chef Rasmus Munk, who calls his style holistic cuisine. After an earlier, much smaller version, the restaurant reopened in 2019 in a large former industrial building on Refshaleøen, an old shipyard island in Copenhagen harbour. The evening moves through several rooms and takes place largely under a planetarium-style dome where images are projected overhead.

Key Features

• About 50 servings, which the restaurant calls impressions, over five hours or more
• Performers, art installations and projections woven through the meal
• Dishes that raise questions about topics such as food waste, health and the environment
• Tickets released in batches about every three months, for tables of 2, 4 or 6
• A Sommelier Table option with rare wines chosen by the sommelier team

Why It Costs So Much

The size of the team, the long menu and the building itself, which works partly as a theatre, all add to the price. The ticket price includes Danish VAT but not drinks, so a full evening with a wine pairing can easily pass 8,600 kroner per person. With the Sommelier Table package, the total per guest is higher than any other restaurant on this list.

Interesting Facts

• Alchemist sells its meals as tickets, like a show, rather than as table reservations.
• A deposit is charged at booking, with a small non-refundable service fee.
• Larger tables are often easier to book than tables for two.

6. Kyoto Kitcho Arashiyama, Kyoto

Origins

Kitcho is one of the most respected names in Japanese cuisine. The Arashiyama main restaurant sits in a traditional building with private tatami rooms close to Tenryuji temple and the bamboo groves of Arashiyama. It is run by chef Kunio Tokuoka, the grandson of Kitcho's founder, and it serves only kaiseki, the formal seasonal meal that grew out of the Japanese tea ceremony.

Key Features

• Kaiseki courses only, chosen by price when you book
• A lunch and dinner course of 60,000 yen before tax and service in the October to May high season
• A Chef's Omakase course based on market prices, with no upper limit
• Assorted appetizers presented in a hassun box, sashimi, grilled and slow-cooked dishes, rice, fruit and green tea
• Each party dines in its own private room, decorated to match the season

Why It Costs So Much

The highest course is built around whatever the chef judges to be the best ingredients of the day, which in autumn and winter means matsutake mushrooms, crab and blowfish. The restaurant raises the price of the omakase course from October to February for exactly this reason. Guests also pay for a private room, personal service and seasonal tableware and decoration.

Interesting Facts

• Children under six are not allowed in the restaurant.
• It is closed every Wednesday and over the New Year holidays.
• The restaurant recommends booking early for April and November, its busiest months for cherry blossoms and autumn leaves.

7. Restaurant de l'Hôtel de Ville, Crissier

Origins

This restaurant in the old town hall of Crissier, a small town just outside Lausanne, became famous under chef Fredy Girardet, one of the most admired chefs of the late 20th century. His successors Philippe Rochat and Benoît Violier kept it among the world's leading restaurants, and Franck Giovannini has been head chef since 2016.

Key Features

• A gastronomic tasting menu that changes with the seasons
• An eight-course surprise discovery menu built on the best produce of the moment
• A special game menu in autumn, with dishes such as hare à la royale and woodcock
• A large à la carte menu, with dishes from about 40 to 230 francs
• Ingredients from local farms and orchards named on the menu

Why It Costs So Much

Switzerland is one of the most expensive countries in the world for wages and food, and the kitchen works with premium produce such as Alba white truffles, caviar and blue lobster. Unlike most restaurants on this list, the price already includes service and VAT, so the menu price is close to what you actually pay before drinks.

Interesting Facts

• A Nantais duck dish on the menu is still named after Fredy Girardet.
• A quicker lunch menu from Tuesday to Friday costs 260 francs and lasts about two hours.
• The restaurant opens only from Tuesday to Saturday.

8. The French Laundry, Yountville

Origins

The French Laundry is in a stone building in Yountville that once housed a steam laundry, which gave the restaurant its name. Chef Thomas Keller bought it in 1994 and turned it into one of America's most famous restaurants. It holds three Michelin stars and has long been one of the hardest tables to book in the United States.

Key Features

• A daily-changing tasting menu, plus a separate vegetable tasting menu
• Produce from the restaurant's own garden across the road
• Classic dishes such as Oysters and Pearls, a pairing of oysters and caviar
• Optional supplements such as caviar and white truffle at extra cost
• A courtyard used for dining in the warmer months

Why It Costs So Much

Every reservation is prepaid at 425 dollars per person, and that price includes the service charge, so tipping is not expected. Tax, wine and supplements are extra, and wine in Napa Valley can easily double the bill. Special events cost much more: a White Truffle and Caviar Dinner in October 2026 was priced at 1,500 dollars per person.

Interesting Facts

• The restaurant's blue front door has become a symbol of the place.
• It serves dinner seven days a week.
• Reservations open about a month ahead and sell out quickly.

9. Per Se, New York

Origins

Per Se opened in 2004 as Thomas Keller's New York take on The French Laundry, in the same building as Masa. The dining room was designed by Adam D. Tihany and looks out over Columbus Circle and Central Park. Per Se is Keller's second restaurant with three Michelin stars.

Key Features

• Two nine-course tasting menus offered every day
• A blue front door copied from The French Laundry
• A four-course menu in the Salon lounge for a shorter visit
• A private East Room for parties of up to 10 guests

Why It Costs So Much

Per Se's tasting menu is widely reported at 425 dollars per person, the same as The French Laundry, with service included. A deposit of 200 dollars per person is taken when you book. Wine, tax and supplements such as caviar or truffles can easily take the bill for two above 1,000 dollars.

Interesting Facts

• Per Se and Masa are just steps apart on the fourth floor of the same building.
• The restaurant hosts special evenings such as wine dinners with prices well above the regular menu.
• Both menus cost the same, whether you choose meat and fish or vegetables.

10. Aragawa, Tokyo

Origins

Aragawa is a small steakhouse that has long had a reputation as one of the most expensive places in the world to eat a steak. It serves Tajima beef, the cattle line behind Kobe beef, raised for Aragawa on a single partner farm for 36 months or longer, much longer than usual for beef cattle. The meat is grilled over charcoal and served simply.

Key Features

• Monthly set courses, with seasonal starters such as spiny lobster and king crab
• A 200-gram charcoal-grilled sirloin steak as the main course
• A November course with white truffles at 66,000 yen
• À la carte sirloin for sharing, from 66,000 yen for 400 grams
• Bookings for two people or more only

Why It Costs So Much

Cattle raised for longer cost far more to feed and keep, and Aragawa's long-fattened beef is never sold at auction to anyone else. The restaurant says that each extra month of fattening lowers the melting point of the fat, giving a richer, softer texture. A 600-gram sirloin of its longest-raised beef starts at 115,500 yen before service.

Interesting Facts

• Fresh Iranian caviar is also on the menu, at 27,500 yen for 20 grams.
• The menu changes every month to match the season.
• The 12 percent service charge is added on top of every price.

Other Famous Expensive Restaurants

Many restaurants often named in lists of the world's most expensive restaurants have changed their prices, renamed or closed. The table below shows the status of some well-known names in October 2026.

What Is Included in the Price

The headline price of a tasting menu is rarely the full bill. Before booking, it helps to check each of these points:

• Drinks: only Sublimotion includes drinks in its standard price. At most other restaurants, wine pairings add 200 to over 1,000 dollars per person.
• Service: The French Laundry, Per Se, Crissier and Kitcho include service, while Aragawa adds 12 percent and Caviar Russe and Masa leave gratuity to the guest.
• Tax: US prices exclude sales tax, while European and Japanese prices usually include VAT or consumption tax.
• Supplements: caviar, white truffle and premium beef are often offered as extras on top of the menu.
• Deposits: many of these restaurants take a full or partial prepayment that you may lose if you cancel late.

Frequently Asked Questions

What is the most expensive restaurant in the world?

Sublimotion in Ibiza is the most expensive restaurant in the world by standard menu price, at 1,650 euros, or about 1,850 US dollars, per person. The price includes about 20 courses, drinks and an after-dinner bar. With its top wine package, Alchemist in Copenhagen can cost even more per guest.

What is the most expensive restaurant in the United States?

Masa in New York is the most expensive restaurant in the United States. Its Chef's Reserve Omakase costs 1,200 dollars per person and its Hinoki Counter dinner costs 950 dollars, both before drinks and tax. Caviar Russe's 975-dollar Grand Tasting is the next most expensive menu in the country.

Why are tasting menus so expensive?

Tasting menus use costly ingredients such as caviar, truffles and wagyu, and they need large kitchen and dining room teams for a small number of guests. Many top restaurants also sit in expensive buildings or cities. Long menus of 10 to 50 courses mean more labour per guest than an ordinary meal.

Do these prices include tips?

It depends on the restaurant. The French Laundry, Per Se, Crissier and Kyoto Kitcho include service in the price, so no extra tip is expected. Masa and Caviar Russe leave gratuity to the guest, and Aragawa adds a 12 percent service charge. Always check the booking terms before you go.

How far ahead do you need to book?

Most of these restaurants release tables one to three months ahead, and popular dates sell out within minutes. Alchemist releases tickets about every three months, The French Laundry opens a new month of dates at a set time, and Sublimotion only operates from June to September, so summer dates fill early.

Is a Michelin star the reason for high prices?

Not directly. Michelin stars raise demand, which lets restaurants charge more, but some of the most expensive places are not driven by stars at all. Sublimotion sells a show as much as a meal, and Aragawa's price comes from its rare long-fattened beef. Several three-star restaurants charge far less than the restaurants on this list.

Conclusion

The most expensive restaurants in the world charge for far more than food. Sublimotion and Alchemist sell an evening of theatre, Masa, Aragawa and Caviar Russe build their menus around some of the world's costliest ingredients, and Guy Savoy, Kitcho, Crissier and Thomas Keller's two restaurants offer the polish of long-established fine dining.

Prices at this level change every year, and the real bill depends on drinks, service, tax and supplements. If you are planning a once-in-a-lifetime meal, check each restaurant's own booking page for the latest price and terms, and book as early as you can.