Size matters: an interminable waiting list is a source of pride, a guarantee of solvency and even a marketing strategy for restaurants. Dope AF magazine has ranked the world's most inaccessible restaurants, to sit at whose tables it can take years.
The Bank Tavern, Bristol, England
A two-and-a-half-hour drive from London, The Bank Tavern is one of the most inaccessible eateries in the world. Especially when it comes to the award-winning Sunday roast, consisting of 30-day matured beef and pork belly, which must now be booked four years in advance. But there is no shortage of alternatives, for example the classic barbecue pulled pork.
Noma, Copenaghen, Denmark
It needs no introduction to Copenhagen's Noma, three Michelin stars plus a green one, elected five times to the top of The World's 50 Best world ranking. This will be its last year of opening, as announced by René Redzepi, who will transform it into a giant laboratory to host pop-ups, special openings and product development for e-commerce. Naturally, reservations have been going crazy, with 20,000 people on the waiting list for a table.
Damon Baehrel, New York, USA
The restaurant offers a 5-hour farm-to-table experience to an audience of just 12 tables for $255 each. Very difficult to get there, if it is true that reservations are sold out through 2025.
Sukiyabashi Jiro, Tokyo, Japan
The sushi restaurant of Jiro Ono, star of the 2011 documentary Jiro Dreams of Sushi, is legendary. There are just ten seats, already occupied by stars and political eminences, yet it is almost impossible to make reservations, as the work is entirely taken up by the regulars. Reason why Michelin a few years ago withdrew its triple distinction.
Disfrutar, Barcellona, Spain
Even before it was voted the world's best restaurant by The World's 50 Best, the restaurant was highly coveted, so much so that reservations sold out a year in advance. Now sitting down has become even more difficult.
Mesa 1, Nayarit, Mexico
Located on a private island, the restaurant puts up just 15 place settings per day for a super-exclusive experience of Mexican gastronomy. Reservations can take six months to make.
La Mesita de Almanza, Tierra del Fuego, Argentina
A family restaurant of just 18 covers, famous for its seafood specialties. Reservations are made by phone only, and the wait can be up to 6 months.
Quintessence, Tokyo, Japan
Chef Shuzo Kishida has won over critics with a very elegant French-influenced cuisine, articulated in ever-changing seasonal tasting menus consisting of 13 runs. The minimum wait for a table is two months, with no guarantee of success. And once seated, it will be forbidden to photograph the long-awaited moment.
The Fat Duck, Berkshire, England
A restaurant that has made history in avant-garde cuisine. But the show is not for everyone: reservations open three months in advance and can reach 30,000 calls a day.
The Cove Club, London, England
Located in an old town hall in East London, this two-star restaurant is a coveted club where you can sample the country's best vegetables in surprising combinations. A reservation can take three months.
Next, Chicago, USA
The concept devised by Grant Achatz is disruptive: the theme of this restaurant changes several times a year, from a classic early 20th-century French meal to never-before-seen experiments. And tickets are purchased online, as if it were a concert. But when the platform opens, it immediately jumps due to excess demand. So much so that it's often a matter of seconds.
Brae, Birregurra, Australia
Another farm-to-table restaurant, on the strength of a 12-acre farm with poultry and bee hives, whose signature is the grass-fed roast duck. A table can take two months.
The French Laundry, Napa Valley, USA
A legendary restaurant, a place of pilgrimage from around the world for sophisticated cuisine that mixes French technique and American spirit. Reservations open two months in advance and sell out quickly.
Chef’s Table at Brooklyn Fare, New York City, USA
Another three-star restaurant, famous for its metissage of French and Japanese cuisine by chefs Max Natmessnig and Marco Prins. Reservations open six weeks in advance.
Schwa, Chicago, USA
Chef Michael Carlson's restaurant, located on the edge of Wicker Park, is also in high demand and perpetually fully booked.
