World's Best Steakhouses 2026: What the Ranking Shows

Every autumn the steak world follows one ranking more closely than any other: World’s 101 Best Steak Restaurants. The 2026 edition brought a new hierarchy at the top and confirmed a few trends we recognise well from our own aging cabinet on Żeromskiego street.

Who was named the world’s best steakhouse for 2026?

In 2026, La Cúpula de El Capricho in Jiménez de Jamuz, Spain, took the No.1 position, followed by Margaret in Sydney and Laia Erretegia in Hondarriba, Spain. This marks the seventh year of the ranking, and the organisers tighten their criteria every edition.

Why did Spain dominate the top five?

It turns out Spanish steakhouses make up four of the top five rankings on the list. The only exception is Italy’s I Due Cippi in Saturnia, which earned the No. 4 ranking, standing out as one of the few non-Spanish entries to crack the global top five and highlighting Italy’s growing presence within the world’s premium steak scene.

What does the ranking say about dry-aging?

Aging keeps coming up in the winners’ descriptions. Perched at No. 3 is Laia Erretegia, in Hondarribia, where the dining experience is centred on the grill and its dry-aged rib of beef, which is aged for 60 days. That happens to be the exact maximum we use in our own cabinet. If you want to go deeper into the technique, we have already covered it in our posts on dry-aging explained (/en/blog/sezonowanie-na-sucho/) and on how America’s best steakhouses age their beef (/en/blog/jak-sezonuja-steakhouse-w-usa/).

How do you even evaluate over a thousand restaurants?

The scale of the project is striking. More than 1,200 restaurants were reviewed globally, of which only 101 were selected for the final ranking. Anonymous “Steak Ambassadors” judge everything from the meat itself to staff knowledge, the wine list and the booking process. In 2026 the organisers also launched a separate European spin-off, Europe’s 50 Best Steak Restaurants, revealed in stages starting from position 50.

Hall of Fire: retirement for the champions

The organisers also introduced a new category this year. In 2026, the ranking introduced the Hall of Fire, a category for restaurants with sustained success, and Argentina’s Don Julio in Buenos Aires became its first inductee after finishing first for three consecutive years between 2023 and 2025, after which it was no longer included in the regular annual ranking. It is a bit like retiring a champion’s jersey instead of asking them to keep competing.

What does this mean for guests visiting Zielona Góra?

You do not need to fly to Hondarribia to try properly aged beef. At Amarone Italian Food & Steak, ul. Żeromskiego 16, right on Zielona Góra’s pedestrian promenade, we run our own dry-aging cabinet — up to 60 days, most often in 30- and 45-day versions, with every piece tagged by date and weight. The menu includes ribeye, New York Strip, tomahawk, T-bone, filet mignon and tenderloin, plus Wagyu A5, available both wet-aged and dry-aged. The tenderloin steak is served on a hot volcanic stone, so guests finish cooking it themselves at the table. You can see a full description and a short video of every steak in our steak menu at steqr.pl (https://steqr.pl/shop), and book your table online through Tableo. If you are short on time, our mascot Stequ, a bull wearing headphones, sums it all up in a few seconds.