The Chef Amazing Charts · November 2026
Cooked over fire: the Fire 50
The 50 best restaurants in the world that cook over live fire, from a Basque grill that burns oak and vine cuttings to a Texas pit that sells out by noon: the one thing to order off the fire, where to sit to watch it, what each one burns, and Chef's home version for a cast-iron pan, a charcoal grill or your oven.
The top ten
1A photo like it
Asador Etxebarri
Off the fire: The txuleta (aged beef chop), then the grilled Palamós prawns
Sit: Lunch is the main service, out in the valley. Book two to three months ahead on the website, and take the earliest seating so you can walk the village after.
2
Don Julio
Off the fire: The bife de chorizo, a provoleta, and the mollejas (sweetbreads) to start
Sit: Book a month out online. No booking? Put your name down at the door: they pour you a glass on the sidewalk while you wait, and the bar seats face the grill.
3A photo like it
Elkano
Off the fire: The whole turbot, grilled in a basket and carved at the table part by part
Sit: Come for a long lunch when the street grills are going, and ask to watch the turbot go on. Book a few weeks ahead in summer.
4A photo like it
Firedoor
Off the fire: The dry-aged rib on the bone, and whatever shellfish is cooked in its shell over the coals
Sit: Ask for the counter in front of the hearths when you book; it's the best seat in the house and you can talk to the cooks.
5
Burnt Ends
Off the fire: The Burnt Ends sanger (pulled pork shoulder in brioche), then the beef marmalade
Sit: Get the counter that wraps the kitchen. Seats go the moment the booking window opens, but cancellations show up the week of, so keep checking.
6
Franklin Barbecue
Off the fire: The fatty brisket by the half pound, with a beef rib if there are any left
Sit: The line starts around 8am for an 11am open; bring a chair. Or skip it: preorder by the pound weeks ahead for a pick-up time.
7
Kiln
Off the fire: The clay pot baked glass noodles with pork belly and brown crab, then a grilled skewer or two
Sit: No bookings at the ground-floor counter, which faces the grills: go before 6pm or after 9:30pm for a stool. Groups can book downstairs.
8
Torishiki
Off the fire: The omakase skewers, from the chicken neck to the tsukune dipped in egg yolk
Sit: Every seat is at the counter, in front of the grill. Bookings go by phone on the first business day of each month, 5 to 7pm, for two months ahead.
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Mongtan
Off the fire: The woo dae galbi, a thick beef short rib smoked over straw and finished at your table
Sit: Expect a wait of an hour or more. Join the in-store queue when it opens at 11am, and go on a weekday.
10
Brat
Off the fire: The whole turbot for the table, and the grilled bread with whatever's in season
Sit: Book the counter that looks into the grill; walk-ins sometimes get bar seats early in the evening.
11 to 25
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Casa Julián de Tolosa
Off the fire: The chuleta, salted only and grilled over the embers, with the piquillo peppers
12
Ekstedt
Off the fire: The tasting menu, every course through the fire; watch for the oyster basted with burning fat from a flambadou
13A photo like it
Parador La Huella
Off the fire: The grilled whole fish of the day, the clay-oven empanadas, and a cut off the parrilla
14A photo like it
Siete Fuegos
Off the fire: The ojo de bife from the parrilla, and the vegetables cooked buried in the embers
15
Rodney Scott's Whole Hog BBQ
Off the fire: A pulled whole-hog plate with Rodney's sauce, and a side of the fried chicken
16A photo like it
Contramar
Off the fire: The pescado a la talla, a whole butterflied fish half red chile, half green parsley, with tortillas
18A photo like it
Goldee's Barbecue
Off the fire: The brisket, a beef rib and the sausage, with a slice of white bread
19A photo like it
Laser Wolf
Off the fire: A skewer of the Romanian beef kebab or the chicken shishlik, with the full spread of salatim
20A photo like it
Bukhara
Off the fire: The dal Bukhara, simmered overnight on the tandoor's embers, and the sikandari raan
21A photo like it
Pêche Seafood Grill
Off the fire: The whole grilled fish for the table and the smoked tuna dip
22
Chez Lamine Hadj Mustapha
Off the fire: The mechoui, a whole lamb roasted for hours, sold by weight with cumin and salt
23
Skylight Inn
Off the fire: The chopped whole hog with cracklings mixed in, on a cardboard tray with cornbread
24A photo like it
Nodaiwa
Off the fire: The unaju, grilled eel glazed in sauce over rice in a lacquer box
25A photo like it
Officina della Bistecca
Off the fire: The set meat menu built around the bistecca alla fiorentina, with Chianti on the table
26 to 50
26A photo like it
Zübeyir Ocakbaşı
Off the fire: The Adana kebab, then the lamb ribs (kaburga) and a gavurdağı salad
28A photo like it
Pasillo de Humo
Off the fire: Pick tasajo (thin beef) and chorizo from a butcher, have them grilled, then take them to a table with tortillas and salsas
29
Bún Chả Hương Liên
Off the fire: The "Obama combo": bún chả with grilled pork patties and belly, a fried seafood roll, and a Hanoi beer
30A photo like it
Robert et Louise
Off the fire: The côte de boeuf for two from the wood fire, with sautéed potatoes
31A photo like it
Louie Mueller Barbecue
Off the fire: The beef rib, a dinosaur bone of brisket-like meat, and the brisket
32A photo like it
Kann
Off the fire: Whatever comes off the hearth, with the pikliz on the side, and the griyo (crisp pork)
33A photo like it
Masia Bou
Off the fire: A calçotada: charred calçots wrapped in newspaper, dipped in romesco, then grilled lamb and sausages
34A photo like it
Ramires
Off the fire: Piri-piri chicken, cooked over charcoal and brushed with chili oil, with fries and salad
35A photo like it
Anticuchos Grimanesa
Off the fire: Three sticks of beef-heart anticuchos with corn and potato, and a chicha morada
36A photo like it
Sumibi Yakiniku Nakahara
Off the fire: The omakase, cut by cut, with the thick tongue first
37A photo like it
Tlayudas Libres
Off the fire: A tlayuda with tasajo and chorizo, folded and grilled over the coals
38A photo like it
Inakaya
Off the fire: Robatayaki: a whole fish, the giant shiitake, and the potatoes in butter, passed to you on a long paddle
39A photo like it
Cherng Doi Roast Chicken
Off the fire: Gai yang (grilled chicken) with sticky rice and som tam
42A photo like it
San Telmo
Off the fire: The tira de asado (short ribs), the bife de vacío and a provoleta
43A photo like it
Yakitori Torishin
Off the fire: The chef's omakase at the counter, more than 40 skewers to choose from
44A photo like it
El Palenque
Off the fire: A parrillada of beef, morcilla and chorizo, with medio y medio to drink
45
Lau Pa Sat Satay Street
Off the fire: A plate of chicken and mutton satay with peanut sauce and ketupat
48
The Hitching Post II
Off the fire: The grilled artichoke and a top sirloin or tri-tip
50A photo like it
Chaf Pozi
Off the fire: A shisa nyama platter: boerewors, lamb chops, pap and chakalaka
How Chef picks
Only places where the fire does the cooking: wood, charcoal or a live pit, no gas grill dressed up. Ranked by how good the one thing off the fire is, how much the fire matters to the whole meal, and whether it's still worth the trip. Grand asadors and street stalls are on the same list, because a two-dollar satay over coconut-husk charcoal can beat a tasting menu. Most places were checked open in November 2026. A new chart every month: places move up, come on and fall off.
More to eat
Photos from Wikimedia Commons, credited on each place's page; "a photo like it" is the same kind of dish, not from that place. Chef Amazing is not paid by any place on this chart.
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