Bengaluru-based Farmlore ranked No. 83 on the Asia's 50 Best Restaurants 2026 extended list (51-100), marking a consecutive appearance on this prestigious list. Known for its farm-to-table concept located on 37 acres, the restaurant focuses on ethically grown ingredients, wood-fired cooking, and innovative, ever-evolving, and unannounced, monthly-updated, multi-course menus. 

With most of the fresh, seasonal produce that winds up on the plate sourced from within the 37 acres of farmland that surround the restaurant, Farmlore in Bengalaru takes it farm-to-table concept extremely seriously. Devised by founder Kaushik Raju and chef patron Johnson Ebenezer

At #10 on the top 50 list is FarmLore. The road out of Bengaluru ends in 37 acres of mango and coconut groves, and at the edge of it all sits FarmLore. Just 18 seats, a dining room lit by the slow glow of wood stoves named Kannagi and Anjaneya, fed with mango wood cut from the property itself. There’s also Omnisense, a private dining room linked to the R&D kitchen, where the team pushes experiments even further.

Johnson Ebenezer — #2 on the Food Superstars 2025 listIn the Food Superstars 2025 initiative by Culinary Culture, Johnson Ebenezer was recognised among India’s top chefs, ranking #2 — celebrating his influence on India’s evolving culinary scene. 

Chef Johnson Ebenezer, known for his farm-to-table restaurant Farmlore in Bengaluru, gained significant recognition at The Best Chef Awards 2025, debuting with two knives in Milan, Italy

Much more than a restaurant, FarmLore opened in summer 2021 on a 37-acre farm on the edge of Bangalore.  The mango and coconut farm has been developed to create a sustainable farm-to-plate dining experience and dishes depend on the harvest, perhaps Malabar scallops with local berries and ferns, pork belly with apricots, Coorg coffee and charred greens, or barramundi with moringa and butter beans.