What could be better than a dinner at a restaurant that serves exquisite dishes and the interior and atmosphere of the establishment are breathtaking? Would you like to try culinary masterpieces from the geniuses of the culinary art in the main gastronomic places of the planet? We suggest you familiarize yourself with the list of the best restaurants in the world according to the rating of the British publication The World's Best Restaurants.
10. Maido (Lima, Peru)
Voted Best Restaurant in Latin America in 2017 and 2018.
Kitchen style – Nikkei
A fusion of Japanese and Peruvian cuisine with an emphasis on seafood. This means fresh fish and all sorts of citrus sauces reign here. Also on the menu you can find juicy cod marinated in miso with crunchy nuts, nigiri sushi, rice with sea urchin, and even ice cream with tofu cheesecake.
It combines taste, zen and the natural vibrant colours of Peruvian produce. There is also a dedicated sushi counter and a business menu.
Chef: Mitsuharu Mika Tsumura
The chef is originally from Lima. He studied culinary arts in the United States and Japan, where he sought to learn about his cultural and culinary heritage. He spent many months washing dishes before learning “knife skills” and, eventually, how to make rice and sushi.
Best Dish: "Beef Short Rib"
The dish takes 50 hours to prepare: the meat is roasted and cooked for two days at 68°C. It is served with a sauce made from dashi, mirin, sake, sugar, soy sauce, shiitake mushrooms, garlic, aichi and broth, as well as pickled ginger strips called benishoga.
9. Disfrutar (Barcelona, Spain)
In 2017, it received the Miele One To Watch Award from the organizers of the World's 50 Best Restaurants competition, and in 2018 it debuted on this list at number 18.
Kitchen style: avant-garde spanish
The style has its own gastronomic history with bold and playful dishes. The menu includes about 30 appetizers, main courses and desserts. Just listen to their names: gazpacho in the form of a sandwich, crispy egg yolk, liquid salad, hare Bonbon - it seems there is some kind of surprise hidden here - wouldn't you like to try it?
Best Dish: "Multisphere Pesto with Smoked Eel"
The dish takes about 2.5 years to prepare. “Thanks to multi-spherification, we can turn the sauce into a paste. The pesto sauce has the texture of aldente pasta, but with the peculiarity that it is liquid inside. It is both a pasta and a sauce.” The dish is accompanied by pistachios, pine nuts, parmesan and basil, as well as smoked eel and cured lard.
Chefs: Oriol Castro, Mateu Casañas, Eduard Xatruh
The chefs at the restaurant are the ones who create real magic. They held leadership positions in the creative culinary team of the three-time best restaurant in the world ElBulli until its closure in 2011.
Restaurant interior
In contrast to the hyperactive menu, the dining room is relatively simple and serene: light, with white elements, opening onto an open terrace.
However, the overall design is no less creative and includes a ceramic-lined tunnel effect that leads from the narrow entrance area, almost through the busy kitchen, into the wider restaurant space.
8. Arpège (Paris, France)
Here, vegetables are given a chance to “shine” under the guidance of a renowned French master, inspired by the world of art and sculpture.
Kitchen style: modern french
Vegetables are the centerpiece. They arrive in the kitchen daily, fresh and organic, from Passard's own farms. Despite the ever-changing menu, a number of signature dishes have been accumulated. Many are so well-known that diners order them months in advance, such as white asparagus in the spring or black truffles in the fall.
The menu also includes dumplings stuffed with seasonal vegetables and langoustine carpaccio with caviar.
Best dish: "Chimera lamb"
The signature piece of lamb-pigeon "Chimera" was inspired by Thomas Grundfeld's "The Wrong Combination of Pigeon and Lamb" - a sculpture depicting a half pigeon, half lamb. The chef stitches together a rack of lamb with a boneless pigeon into the dish.
Chef: Alain Passard
He is one of the few chefs who has remained at the top of world cuisine for decades. For two decades, he held three Michelin stars in Arpège. Winner of the Chefs' Choice Award 2019, sponsored by Estrella Damm.
7. Mugaritz (San Sebastian, Spain)
Mugaritz is playful, avant-garde, creative and very innovative. As the chef says, not all of his plates are for the customers.
Kitchen style: techno-emotional Spanish
The menu consists of 20-30 dishes that change over the course of an eight-month season, with emotive titles such as "How Long Does a Kiss Last or Depends on How I Look at It." Critics' reviews: "Expect the unexpected," "Mugarits is not for the faint of heart."
At Mugaritz they serve, for example, crab on frozen tongue, raw pork heart or bellota ham, served on musical dishes that are designed so that all diners can eat together.
Best Dish: Haiku Flower Kombucha – “Haiku Flower Tea Dish”
It features a field of flowers floating on kombucha, drowned in a cold, sweet sauce - all together it resembles a mountain landscape.
Chef: Andoni Luis Aduriz
He published the Mugaritz recipe book Puntos de Fuga (Planeta Gastro, 2019), revisiting the classic format of such publications to prove that creativity is his best ingredient. Before the Mugaritz season, every April, Adoni holds a lottery to invite 10 visitors behind the scenes of the preparation of the new menu.
Interior
The restaurant is located in a traditional Basque country house with wooden beams and walls, where an incredible number of aromas, tastes, textures, temperatures and even sounds await.
6. Central (Lima, Peru)
Best Restaurant in South America 2019 Showcasing the unique diversity of food from all over Peru, discovered through the restaurant founders' many years of travel.
Kitchen style: modern peruvian
Chefs love to play with the many varieties of corn, potatoes and much more obscure produce found in Peru's landscape, from 20m below sea level to 4,100m above, in 17 directions.
Classics including Land of Corn and Extreme Stems sit alongside new offerings such as the Waters of Nanay, a piranha fillet served in its entire, tooth-filled head.
Best Dish: "Amazon Waters"
The signature recipe is a reflection of Peruvian nature, with ingredients rarely found elsewhere. Literally the entire piranha is used: "The heads, tails and bones are used as a plate. We also use cassava and annatto (a shrub whose seeds are used as a dye) for the crispy crust, which is made from the dehydrated skin.
The pulp is used to make dumplings, covered with scales dyed with the natural black dye of the unguraui palm fruit. Finally, a sauce is prepared from cocona (an Amazonian fruit) and decorated with flowers and leaves from the jungle.
Team: Chef Virgilio Martinez – husband and wife
They married four days after the 2013 World's 50 Best Restaurants awards, where they celebrated Central's first appearance on the list. Leon works in the kitchen every day, while Martinez creates the menu. The couple lives together, works together, and travels together, often in search of new and rare ingredients.
5. Geranium (Copenhagen, Denmark)
Winner of the Art of Hospitality Award in 2018. Offers visitors progressive dishes from the best seasonal products. In 2016, he was awarded three Michelin stars.
Kitchen style: modern scandinavian
The basis is a duet of nature and technology: 20 highly artistic dishes composed of organic ingredients and wild products. Fragile, almost translucent leaves of Jerusalem artichoke puree, dough colored with squid ink - you can find real works of art on the menu.
Best dish: "Marbled hake" with caviar and buttermilk
The marbling is created by rolling salted and lightly smoked hake with a scorched parsley ash. The dish is generously seasoned with a clarified buttermilk sauce, parsley stalks, a generous dollop of Oscietra caviar, and topped with crispy hake flakes.
Team: Rasmus Kofoed
The first chef in Denmark to receive three Michelin stars. The only one to ever win gold, silver and bronze medals at the world-famous culinary competition Bocused'Or. With his meticulous approach, he has ensured that Geranium has risen in the list of the world's 50 best restaurants from 49th (2012) to 5th (2019).
Interior
The rather unexpected location of the national football stadium serves as the backdrop for Geranium. The restaurant is located on the eighth floor of the establishment, and its dining room offers panoramic views of the Fylledparken gardens. It turns out that you can ask the management to take you on a tour of the back of the kitchen to see the most epic views of the sports stadium pitches.
4. Gaggan (Bangkok, Thailand)
Best Restaurant in Asia: Gaggan has been voted number one on Asia’s 50 Best Restaurants list for four consecutive years (2014–2018), a testament to the constant innovation and improvement at this hub of culinary creativity. Hurry up to visit, as the restaurant is scheduled to close in 2020. It will, of course, reopen later, but under a different chef and in a completely different location.
Cuisine Style: Progressive Indian Cuisine
Guests are treated to a menu of 25 or more dishes with virtual reality elements, many of which are eaten with your hands. With the help of a test kitchen and new state-of-the-art equipment, the menu has evolved from purely Indian to something more global, as the chef has traveled widely and adopted the best of restaurants around the world.
Here you can order Mexican tacos, Japanese-Indian nigiri sushi, and even eggplant Oreo cookies.
Best dish: "Lick it up"
The dish is served with the Kiss song of the same name, and the idea is that the flavours spread across the plate according to different regions, and guests are expected to lick the aromatic curry straight from the plate to get the full flavour experience.
Chef: El Bouli
It operates under the leadership of founder Gaggan Anand, who has promised to close his flagship restaurant in 2020 after 10 years of serving taste buds around the world. After his final service, he plans to open a small restaurant in Japan, along with colleague Takeshi Go Fukuyama.
3. Asador Etxebarri (Axpe, Spain)
Minimalist, neat and artful grill cuisine with the best Spanish ingredients.
Kitchen style: Spanish wood fired barbecue
What makes it special? Chef Victor Arguinzoniz has a remarkable ability to coax explosive flavors out of seemingly simple ingredients, most of which are grilled.
The Asador team respects the natural aromas of local products and delicately reveals the potential of each ingredient: goat's milk whipped into essential oil, green peas in their own juice, beef dried for many days. The chef cooks vegetables and meat on specially prepared coals from different types of wood, treating the plates with smoke.
Best dish: Grilled cocottes (kokotxas) or fish throats
A famous Spanish delicacy, cocottes are fried after being coated in a thin layer of flour, egg and olive oil, which creates a crust that prevents the fish from drying out during cooking. The team stresses that the focus is not on technique, but on the grill, which is at the heart of everything.
About the Chef: Victor Arguinzoniz
Born and raised in the farming community of Axpe, a tiny, picturesque village nestled in the mountains an hour outside of Bilbao, he is self-taught and has only worked in one kitchen – his own, where he designs and builds his famous adjustable grills. He published his own cookbook in 2017.
Interior
Despite its world-famous status, Etxebarri is different from many other world-class restaurants in its simplicity: the food is simple, the stone-lined second-floor dining room is completely unpretentious. The service is easy and relaxed, yet impeccably charming, and perfectly suited to the setting.
On the ground floor of Etxebarri is a simple bar that also serves as a village pub.
2. Noma (Copenhagen, Denmark)
A new Nordic cuisine has been invented here, with a bolder approach to food than ever before. The classic restaurant closed in 2017, only to reopen on the island of Refshalevey in February 2018. The new incarnation of Noma made a spectacular debut on the list, right at number two.
Kitchen style: a new genre New Nordic
Has become one of the most famous cuisines in the world. The restaurant offers three seasonal menus, each with about 20 dishes, based on the best ingredients available during a particular time of year. Seafood season runs from January 9 to June 1; vegetable season from June 25 to September 21; hunting and forest season comes from October 15 to December 21.
The core ideology that made Noma's name remains unchanged: simple ingredients are explored through the lens of countless cooking techniques, fermentation, fermentation and other unconventional methods.
Best dish: Fried smoked king crab
Crab claws from northern Norway are hot smoked, then barbecued, glazed with butter, seaweed, mushrooms and horseradish, and served with horseradish sauce.
Chef: Rene Redzepi
Invented a new genre of cooking. Received the first incarnation of Noma as the best restaurant in the world. Together with David Zilber, he published the Noma guide, which tells the “essentials of taste” with recipes such as lacto-tomato skin, kombucha coffee tibutsu, and squid garum. In just a few months, the guide became a New York Times bestseller.
1. Mirazur (Menton, France)
Received the main award, comparable to the Oscar in cinema, and the title of the best restaurant in the world 2019 (according to The World's Best Restaurants). The best restaurant in Europe 2019. Holder of 3 Michelin stars. For 10 years, it has steadily increased its rating in the list of the 50 best restaurants in the world since its debut in 2009 (35th place).
Situated on the Côte d'Azur, Mirazur offers exquisite seasonal Mediterranean cuisine, attracting gourmets from all over the world.
Kitchen style: Mediterranean
The unique cuisine is inspired by the sea, mountains and the restaurant’s own gardens, including citrus fruits grown in Menton. With unrivaled views of the French Riviera, three levels of cascading vegetable gardens producing the sweetest vegetables and fruits, a team of insanely talented chefs and service staff have come together to make Mirazur the ultimate culinary experience.
Highlights from the Mirazur tasting menu include salted beetroot crust from the garden with caviar, eggs from the house's own henhouse with smoked eel and hazelnuts (keep an eye on the chicken, Tina Turner, when visiting the gardens), and a potato brioche with melting egg and white truffle.
Ideal for everyday menus, the restaurant's bread is flavored with ginger and served with a poem by Pablo Neruda.
Best dish: Green
The chef picks most of the vegetables and fruit from the restaurant's three-tiered gardens, where he often takes his youngest son Valentin for walks. Valentin loves to pick fresh peas and eat them raw: he describes the taste as an explosion in the mouth.
This is how the chef got the idea for his dish Green - although the menu changes daily to use the freshest seasonal produce - this simple but exceptional pea and kiwi dish is an outstanding example of the passionate cuisine that has won the hearts of gourmets around the world.
Chef: Mauro Colagreco
Born in Argentina, he moved to France at the age of 20. He worked with renowned chef Bernard Loiseau until 2003.
He later worked in Paris with Alain Passard at Arpey and Alain Ducasse at the Plaza Athénée before settling in Menton on the Italian-French border, where he opened Mirazur in 2006.
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