Top 50 Brunch Restaurants 2026

Mung-bean pancake institution.

Daniel Boulud's Palm Beach French.

On the same corner since 1912 — the Centro's living room.

19th-century Budapest café institution.

Margot McCormack's beloved East Nashville bistro — pasta, banquettes, charm.

Old-Vienna-style café institution since 1858.

Madrid's beloved café institution — chef revival.

Elena Reygadas's all-day bakery-bistro — coffee, conchas, and the city's best pastry.

Andrew McConnell's all-day Flinders Lane staple — the Melbourne lunch nobody refuses.

Three generations of Mexican breakfast at its most ceremonious.

Pink-courtyard French Quarter brunch institution since 1946.

Glass-walled bridge-house with IJ-water views.

Pastry counter that consistently wins Amsterdam's best-pâtisserie polls.

Walk-in Turkish breakfast institution.

Pink-walled all-day café — coffee, brunch, smart bistro.

Aimee Olexy's all-day market café.

Amsterdam's most beloved brown café since 1670 — beer, bitterballen, books.

Sister bakery to Restaurant Daalder — sourdough and pastries done right.

Christopher Thé's strawberry-watermelon-cake pilgrimage.

Edgar Núñez's all-day cantina — Mexico City for grown-ups.

Roma's Parisian moment — by the Contramar team.

Karen Drijanski's all-day kitchen for Roma's natural-wine set.

Tinned-fish-and-vermouth all-day bistro.

All-day Italian café — pasta, panini, espresso.

Café-bistro institution.

Eduardo García's daytime canteen — chef-driven brunch without the velvet rope.

Old-school Tulum institution.

Olvera's all-day café — the breakfast power table for Polanco execs.

Bill Granger's Darlinghurst all-day brunch institution — the ricotta hotcakes that became internationally-famous, scrambled eggs at restaurant standards, a

Pasi Petänen's Newtown small-room tasting menu — Nordic-influenced modern Australian, careful technique, and one of the most personally-stamped current roo

Walk-in chef-driven Hungarian-international.

Cathedral-ceilinged warehouse-brasserie — old waterworks turned dining hall.

Walk-in chef-driven Hungarian.

Photographer Ara Güler's café — Beyoğlu institution.

Prague's most spectacular dining room — the 1914 Art Deco ceramic interior of Café Imperial is among the most beautiful restaurant spaces in Central Europe, and the Czech-international kitchen matches

Madrid's reference Vietnamese — pho with serious technique.

Walk-in French bistro.

Brown-café favorite — rib-sticking Dutch with neighborhood warmth.

Specialty-coffee café.

Cihangir café institution.

Amsterdam's beloved steak-frites brown café — line up for a reason.

The neighbourhood anchor that Copenhagen's natural wine community built — Mirabelle's back-to-basics bakery-restaurant in Christianshavn feeds the city's most interesting food crowd with cooking that

Venice's oldest bacaro since 1462. The francobollo sandwich and a glass of Prosecco — the city's most authentic ritual, unchanged for six centuries. The Casanova connection is not accidental: two exit

The legendary Beaune bistro run by Pierre Escoffier's great-granddaughter — 800 Burgundy references, a paper napkin, and a regional coq au vin that has not changed since 1977.

Éric Pras's three-Michelin-star institution in nearby Chagny — Burgundy's most serious table since 1921 and one of France's seven three-star rooms.

The Old Bagan vegetarian institution founded in 2001. A shaded courtyard under bougainvillea that became a pilgrimage stop for most international visitors to the temple plain.

The Cliff's clifftop institution. Michelin-Star-pedigree chef Matt Worswick's Caribbean cliffside dining and the most photographed dinner setting in the Caribbean.

Francis Mallmann's Uco Valley fire-cooked institution — seven open-flame cooking techniques in a vineyard-front terrace at the foot of the Andes.

Italy's oldest continuously operating chocolate-maker — the 1880 Bonajuto pasticceria on Corso Umberto, supplier of cold-process Aztec chocolate to the Spanish Habsburg court.

Three hundred years old. Twelve generations of the Choi family. The only restaurant in Korea that can credibly claim continuous royal-cuisine practice — and the one against which every other in Gyeong