The World's 50 Best Bars Has Crowned Bar Leone as Bar Number 1 of the Year 2025

In July 2025, Bar Leone achieved the remarkable feat of being crowned the number one bar in Asia for the second time, further solidifying its place in history by also being named the number one bar in the world for 2025.

Nestled in the vibrant Central district of Hong Kong, Bar Leone is the brainchild of renowned bartender Lorenzo Antinori. With an impressive track record at prestigious hotel bars across Europe and Asia—such as London's iconic American Bar at The Savoy and the now-defunct Dandelyan—Antinori brings a wealth of expertise to his latest endeavour. The bar embraces a philosophy of 'cocktail popolari,' or 'cocktails for the people,' celebrating the essence of Roman neighbourhood bars where locals gather to enjoy coffee, aperitifs, and easy-going conversations. Its interior pays homage to the nostalgic styles of the 1980s and '90s, designed to be inviting and down-to-earth, deeply rooted in Italian culture and hospitality.

Being a true Roman at heart, Antinori seeks to demystify the art of modern mixology. His focus is on crafting high-quality drinks served with both warmth and precision. The cocktail menu is presented as a dynamic Google Docs file, updated monthly to provide full recipes and methods, ensuring that every drink is accessible to all. Since opening its doors in June 2023, Bar Leone has swiftly made a name for itself, debuting as the number one bar in Asia in the 2024 edition of Asia's 50 Best Bars, and ranking second in The World's 50 Best Bars 2024—truly remarkable accomplishments. Earlier this year, it also earned the title of The Best Bar in Asia at Asia's 50 Best Bars 2025.

Last year's top bar, Handshake Speakeasy, dropped to second place this year, taking the title of the best bar in North America. Sip Barcalona, the leading bar of 2023, holds steady at third place, crowned as the best bar in Europe. Paradiso Barcelona, which was ranked number one in 2022, now sits in fourth place, while Tayēr+Elementary takes fifth place.

Other highlights in the top ten include Connaught Bar in London at number six, and Moebius Milano, which snagged the Nikka Highest Climber Award by rising 31 places to claim seventh. Line Athens occupies the eighth spot, while Jigger & Pony in Singapore ranks ninth. Last but not least, Tres Monos, celebrated as the Best Bar in South America 2025, sponsored by Torres Brandy, rounds out the top ten. For a complete and extended list, visit The World's 50 Best Bars website.

The ceremony recognised individual accolades in various regions for the Best Bar in Destination awards for 2025. Caretaker's Cottage in Melbourne was awarded Best Bar in Australasia, sponsored by Tia Maria. Mimi Kakushi in Dubai won the Best Bar in the Middle East, sponsored by Les Vergers Boiron. Hero Bar in Nairobi claimed the title for Africa, sponsored by Langjiu. Bar Mauro in Mexico City received the Campari One To Watch Award for its potential to join The World's 50 Best Bars list.

Tigra + Disco Pantera in Sydney was honoured with the Best Bar Design Award, showcasing creative reuse and cultural homage. Backdoor Bodega in Penang won the Siete Misterios Best Cocktail Menu Award for its narrative-style drink presentation.

Simone Caporale was named Roku Industry Icon for his notable contributions to the hospitality industry. Bratislava's Mirror Bar received the Disaronno Highest New Entry Award at No.25, while Sip & Guzzle in New York, co-founded by Shingo Gokan and Steve Schneider, was named Three Cents Best New Opening at No.39.

Baba au Rum received the Rémy Martin Legend of the List Award for consistent performance, and The Cambridge Public House in Paris won the Ketel One Sustainable Bar Award for its impactful initiatives. Special awards also included Uno Jang for the Altos Bartenders' Bartender Award and Lady Bee in Lima for the Michter's Art of Hospitality Award.

The ceremony radiated warmth, enveloping everyone present in an atmosphere of genuine support and camaraderie. Each heartfelt smile and encouraging word created a tapestry of connection, making the moment unforgettable for all who participated.

On the same day before the ceremony, The 50 Best hosted a media session, Meet the Baretenders, at The Ritz-Carlton Hong Kong, where invited media from around the world had the opportunity to chat with the selected bar teams, including Jay Khan the Co-founder of Coa Hong Kong and Shanghai, and The Savory Project, who believes that bartenders shouldn't be scared about the sober curious trend.

"As bartenders, we shouldn't think about the trend. It should be fine for someone to order a non-alcoholic or low-ABV drink. It's still drinks. We just need to be creative and find a way to fulfil our guests," said Jay. "We must not be limited in our approach. We should be able to do a bit of everything. We have bartenders who say they don't make low-ABV drinks. Don't go to those bars. I know there are people like that who say they don't do this or that. It's a bit pretentious. I don't like that, to be honest. A bar has to be welcoming. Guests should be treated respectfully and nicely. I understand that some bars have their own concepts or have a reasonable explanation for why they don't serve particular beverages. Basically, I believe a bar ought to offer a bit of variety. Even though we specialise in tequila at Coa Hong Kong and Shanghai, we still have gin available for anyone who prefers a dry martini."

Meanwhile, Bratislava's Mirror Bar team isn't fazed by the sober curious trend, as they've already established an intriguing non-alcoholic drink programme.

"We acknowledge that the trend is growing, but it will definitely take a longer time to grow in Slovakia than elsewhere because it's in the culture to drink hard liquors and spirits with 50-50.5% ABV," stated Bar Ambassador Stanislav Harcinik. "However, we do have a non-alcoholic and low-ABV drink programme, which helps us get different types of customers to the bar. Usually, when people order non-alcoholic drinks at bars in our town, they get served juice mixed with juice, another juice and another juice. At Mirror Bar, we bring non-alcoholic distillates and aperitifs. We also have cordials and clarified juices. If some guests want some alcoholic or low-ABV drinks, they get a similar experience to those who drink alcoholic beverages."

In Buenos Aires, Tres Monos is notable for its dedicated La Escuelita, a hospitality school that aims to uplift former shantytown residents and empower the next generation. This bar is comfortable navigating the growing trend.

"We're not concerned about the sober curious movement. Argentinians have a passion for wine, beer, and Fernet-Branca," remarked Tres Monos co-founder Sebastián Atienza. "Of course, we're seeing an increase in the number of younger people and tourists engaging in this trend. Our emphasis is more on flavours than on alcohol levels, and some of our beverages are already low ABV. Nonetheless, if a customer requests a non-alcoholic option, we do our utmost with the ingredients at hand to provide them with a fulfilling experience without making them feel excluded."

Tlecān in Mexico City boasts Prehispanic culture, with Eli Martínez Bello representing the bar at this media session.

"Long before the Spanish conquistadors arrived, indigenous people were already crafting alcohol," noted Eli. "They created drinks from corn, which typically has an ABV of 1-1.5%. Another example is pulque, a lightly alcoholic beverage made from the fermented sap of the agave plant, with an ABV ranging from 2–7%. Honestly, it's an integral part of our cultural heritage."

Last but certainly not least was Hero Bar Nairobi, a vibrant establishment at the forefront of the city's evolving cocktail culture. As Nairobi gradually embraces this trend, it coincides with a growing interest in sober curiosity, positioning Hero Bar as a pioneering force in the scene.

"In our menu, we have eight low-ABV cocktails and six non-alcoholic cocktails crafted from local ingredients and zero alcohol spirits," Hero Bar Nairobi's Bar Manager, Kelvin Thairu, shared. Although Kenya is known for exporting coffee, Kenyans are tea drinkers. Our bar team is an expert on tea cocktails."

From the Meet the Bartender session, it is clear that many bars and bartenders don't see the growing trend as a threat and have prepared for those who practice the sober-curious lifestyle.

In celebration of this much-anticipated ceremony, a variety of activities brought the bar community closer together. These activities included special guest shifts from renowned bartenders worldwide, such as Tomasso Cecca from Camparino in Galleria in Milan, Rory Shepard from De Vie Bar in Paris, Tom Hearn from Vesper Bangkok, and the dynamic duo from Himkok Oslo, Maroš Dzurus and Paul Aguilar.

Among the highlights of this celebration were the tasting events. The Pre-50 Best Dim Sum Party gathered bartenders for a delightful feast at the famous Lin Heung Lau, where they enjoyed a comforting selection of dim sum paired with cocktails crafted by the talented teams from Quinary, The Opposite, Draft Land, and Himkok.

Another standout tasting event was a collaboration between The American Bar at Gleneagles in Scotland and The Macallan, hosted at The Macallan House. This unique experience featured a sumptuous three-course meal complemented by whisky. Guests savoured beautifully crafted plant-based dishes prepared by Head Chef Rory van Eden from Strathearn at Gleneagles, along with expertly mixed cocktails by Michele Mariotti, the Head of Bars at Gleneagles.

The excitement of the 50 Best will return next year, promising even more to look forward to.

Credits

Article: Wariya Intreyonk

Photos: Wariya Intreyonk and 50 Best