What could be better than a dinner in a restaurant serving gourmet dishes, while the interior and atmosphere of the establishment are breathtaking? Would you like to try culinary masterpieces from the geniuses of cookery in the main gastronomic places of the planet? We share the list of 10 best restaurants in the world 2019 according to the rating of the British edition of The World’s Best Restaurants.
10. Maido (Lima, Peru)
Recognized as the best restaurant in Latin America in 2017 and 2018.
Kitchen Style - Nikkei
The combination of Japanese and Peruvian fusion cuisine with an emphasis on seafood. This means that fresh fish and all kinds of citrus sauces reign here. You can also find juicy cod marinated in a miso with crispy nuts, sushi nigiri, rice with a sea urchin, and even ice cream with tofu cheesecake.
It combines the taste, zen and natural vibrant colors of Peruvian products. There is also a separate sushi rack and business menus.
Chef: Mitsuharu Mika Tsumura
The cook is from Lima. He studied culinary art in the USA and Japan, where he sought to learn about his cultural and culinary heritage. He spent many months washing dishes before he learned the “knife skills” and, in the end, how to cook rice and sushi.
The best dish: “Short beef rib”
The dish is cooked for 50 hours: the meat is fried and cooked for two days at a temperature of 68 ° C. It is served with a sauce of dashi, mirin, sake, sugar, soy sauce, shiitake mushrooms, garlic, aichi and broth, as well as pickled strips of ginger called "Benishoga".
9. Disfrutar (Barcelona, Spain)
In 2017, he received the Miele One To Watch Award from the organizers of the 50 World's Best Restaurants Competition, and in 2018 he made his debut on this list with number 18.
Cuisine Style: Avant-garde Spanish
The style has its own gastronomic history with bold and playful dishes. The menu includes about 30 appetizers, hot and desserts. Just listen to their names: a gazpacho in the shape of a sandwich, a crispy egg yolk, a liquid salad, a Bonbon hare - it seems like a surprise is hiding here - would you really like to try it?
The best dish: “Multisphere pesto with smoked eel”
The dish has been cooked for about 2.5 years. “Thanks to multispherification, we can turn the sauce into a paste. Pesto sauce has the texture of Aldente paste, but with the peculiarity that it is liquid inside. It is both pasta and sauce. ” The dish is accompanied by pistachios, pine nuts, parmesan and basil, as well as smoked eel and dried lard.
Chefs: Oriol Castro, Mateu Casanyas, Eduard Ksatruh
The chefs of the restaurant do real magic. They held leading positions in the creative culinary team of the three times the best restaurant in the world ElBulli until its closure in 2011.
Restaurant Interior
Unlike the hyperactive menu, the hall looks relatively simple and serene: light, with white elements, opening onto the open terrace.
However, the overall design is no less creative and includes the effect of a ceramic-lined tunnel through which you can get from the narrow entrance area through almost the lively kitchen to the wider restaurant.
8. Arpège (Paris, France)
Here, they give a chance to “shine” vegetables under the guidance of the eminent French master, inspired by the world of art and sculpture.
Cuisine Style: Modern French
Vegetables occupy the main place. They, fresh and environmentally friendly, arrive in the kitchen daily from Passard's own farms. Despite the ever-changing menu, a number of specialties have been accumulated. Many of them are so famous that visitors order them several months in advance, for example, white asparagus in spring or black truffles in autumn.
The menu also includes dumplings stuffed with seasonal vegetables, and langoustine carpaccio with caviar.
The best dish: “Chimeric lamb”
The signature piece of the Chimera lamb pigeon was inspired by Thomas Grundfeld's The Wrong Combination of Pigeon and Lamb, a sculpture depicting a half dove and half lamb. In the dish, the chef sews a rack of lamb with a boneless pigeon.
Chef: Alain Passard
He is one of the few cooks who for decades has remained at the top of world cuisine. For two decades, he held three Michelin stars in Arpege. Winner of the Chefs ‘ChoiceAward 2019 sponsored by Estrella Damm.
7. Mugaritz (San Sebastian, Spain)
Mugaritz is playful, avant-garde, creative and very innovative. According to the chef of the institution, not all of his plates are intended for visitors.
Cuisine Style: Techno-emotional Spanish
The menu is composed of 20-30 dishes that change during the eight-month season, bear such emotional names as “How long the kiss lasts or depends on how I look at it.” From the reviews of critics: “Expect the unexpected,” “Mugarits is not for the faint of heart.”
Mugarits serves, for example, crabs in a frozen tongue, raw pork heart or bellota ham, laid on musical dishes, which is designed so that all visitors can eat together.
Best Dish: Haiku flower kombucha - “Haiku Flower Tea Dish”
It is a clearing of flowers floating on a Kombucha, drowned in a cold, sweet sauce - all together it resembles a mountain landscape.
Chef: Andoni Luis Aduris
He published the recipe book Mugaritz Puntos de Fuga (Planeta Gastro, 2019), revising the classic format of such publications to prove that creativity is its best ingredient. Prior to the start of the Mugaritz season, every April, Adoni holds a lottery to invite 10 visitors backstage preparing a new menu.
Interior
The restaurant is located in a traditional Basque country house with wooden beams and walls, where an incredible amount of aromas, tastes, textures, temperatures and even sounds await.
6. Central (Lima, Peru)
The best restaurant in South America in 2019. Demonstrates the unique food variety from all over Peru, which was found thanks to many years of travel by the founders of the restaurant.
Cuisine Style: Modern Peruvian
Chefs like to play with many varieties of corn, potatoes and much more obscure products harvested in the landscape of Peru: from 20 m below sea level to 4100 m above it, in 17 directions.
The classics, including Land of Corn and Extreme Stems, are side-by-side with new products such as Waters of Nanay from piranha fillet, filed in a whole filled with sharp teeth to the head.
Best Dish: Amazonian Waters
The signature recipe embodies the nature of Peru, and includes ingredients that are rarely found in other places. Literally the whole piranha is used: “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 crisp, which is prepared from dehydrated skin.
The pulp is used for dumplings, covered with scales, dyed with a natural black dye of the fruits of the palm of the Unguraui. At the end, a sauce is prepared from cocoons (fruit from the Amazon), decorated with flowers and leaves from the jungle.
Team: Chef Virgilio Martinez - Husband and Wife
They got married four days after the award ceremony of the 50 best restaurants in the world in 2013, where they celebrated Central's first appearance on the list. Leon works in the kitchen every day, while Martinez makes a menu. A couple lives together, works together and travels together, often in search of new and rare ingredients.
5. Geranium (Copenhagen, Denmark)
Laureate of the Art of Hospitality Prize in 2018. It offers visitors progressive dishes made from the best seasonal products. In 2016, he was awarded three Michelin stars.
Cuisine Style: Modern Scandinavian
It is based on a duet of nature and technology: 20 highly artistic dishes made up of organic ingredients and wild products. Fragile, almost translucent leaves of Jerusalem artichoke puree, dough colored with squid ink - you can find real artworks on the menu.
The best dish: “Marble hake” with caviar and buttermilk
The effect of marbling is created by rolling out a salty and slightly smoked hake with ashes from fried parsley. The dish is abundantly seasoned with clarified buttermilk sauce, parsley stalks, flavored with a generous spoon of Oscietra caviar, and covered with crispy hake scales.
Team: Rasmus Kofoed
The first chef in Denmark to receive three Michelin stars. The only one who ever won gold, silver and bronze medals at the world-famous culinary competition Bocused’Or. With his careful approach, he made Geranium rise in the list of the 50 best restaurants in the world from 49th (2012) to 5th (2019).
Interior
The rather unexpected location of the national football stadium serves as a backdrop for Geranium. The restaurant is located on the eighth floor of the restaurant, and its dining room offers panoramic views of the Fulledparken gardens. It turns out that you can ask the leadership to take a tour of the back of the kitchen to look at the most epic views of the fields of sports stadiums.
4. Gaggan (Bangkok, Thailand)
Best Restaurant in Asia: For four consecutive years (2014–2018), Gaggan was recognized as the first in the list of the 50 best restaurants in Asia, which indicates constant innovation and improvement in this center of culinary creativity. Hurry to go there, because in 2020 it is planned to close the institution. Later, of course, it will be reopened, but with another chef at the head and in a completely different place.
Cuisine Style: Progressive Indian Cuisine
Guests are pleased to offer a menu of 25 or more dishes with elements of virtual reality, many of which are eaten by hand. With the help of the test kitchen and new modern equipment, the menu turned from purely Indian to something more global, as the chef traveled a lot and adopted the best from restaurants around the world.
Here you can order Mexican tacos, Japanese-Indian sushi nigiri and even eggplant Oreo cookies.
The best dish: "Lick it up"
The dish is served with the song of the same name “Kiss”, and the idea is that the aromas spread on the plate in accordance with different areas, and guests should lick the aromatic curry directly from the plate to get the full taste.
Chef: El Buli
He works under the leadership of the founder - Gaggan Anand, who promised to close his flagship restaurant in 2020 after 10 years of serving taste connoisseurs from around the world. After his final service, he plans to open a small restaurant in Japan, along with his colleague Takeshi Guo Fukuyama.
3. Asador Etxebarri (Axpe, Spain)
Minimalist, neat and sophisticated grill kitchen with the finest Spanish ingredients.
Cuisine Style: Spanish Wood BBQ
What makes it special? Chef Victor Arguinzoniz has a remarkable ability to draw an explosive aroma from seemingly simple ingredients, most of which are grilled.
Asador’s team respects the natural aromas of local products and delicately reveals the potential of each ingredient: goat milk, whipped in essential oil, green peas in its own juice, beef dried for many days. The chef prepares vegetables and meat on specially prepared coals from different species of wood, treating plates with smoke.
Best meal: Grilled cocottes (kokotxas) or fish throat
Famous spanish delicacies. Kokottsy are fried by pre-rolling them in a thin layer of a mixture of flour, egg and olive oil, which creates a crust that prevents the fish from drying out during cooking. The team emphasizes that the focus is not on technology, but on the grill, which underlies everything.
About the Chef: Victor Arguinzoniz
Born and raised in the farming community of Axpe, a tiny picturesque village located in the mountains an hour's drive from Bilbao. He is self-taught and worked only in one kitchen - his own, where he designed and manufactured his famous grills with adjustable heating. In 2017, he released his cookbook.
Interior
Despite its world-famous status, Etxebarri differs from many other world-class restaurants in its simplicity: simple food, stone decorations of the dining room on the second floor, which is completely unpretentious. Light and relaxed, but impeccably charming, the service style is perfect for the setting.
There is a simple bar on the ground floor of Etxebarri, which also serves as a rustic pub.
2. Noma (Copenhagen, Denmark)
They came up with a new Nordic cuisine, with the boldest attitude to food than ever. The classic restaurant was closed in 2017 in order to reopen it on the island of Refshaley in February 2018. The new incarnation of Noma effectively debuted in the ranking list immediately in second position.
Style of cuisine: the new genre of New Nordic
It has become one of the most famous cuisines in the world. The restaurant offers three seasonal menus, each of approximately 20 dishes, based on the best ingredients available during a certain time of the year. Seafood season lasts from January 9 to June 1; vegetable season - from June 25 to September 21; The hunting and forest season comes from October 15 to December 21.
The main ideology that made the name Noma remains unchanged: simple ingredients are explored through the prism of countless cooking, fermentation, fermentation and other non-standard techniques.
The best dish: fried smoked Kamchatka crab
Crab claws from northern Norway are hot smoked, then barbecue, glazed with oil, seaweed, mushrooms and horseradish, and served with horseradish sauce.
Chef: Rene Rejepi
Invented a new genre of culinary. He received the first incarnation of Noma in the title of the best restaurant in the world. Together with David Zilber, they published the Noma handbook, which talks about the “basics of taste” using recipes such as lacto-tomato skin, Kombucha coffee tibbutz and squid-garum. In just a few months, the guide became the New York Times bestseller.
1. Mirazur (Menton, France)
He received the main award comparable to the Oscars in cinema, and the title of the best restaurant in the world in 2019 (according to The World’s Best Restaurants). The best restaurant in Europe 2019. Winner of 3 stars Michelin. For 10 years, has steadily increased its rating in the list of the 50 best restaurants in the world since its debut in 2009 (35th place).
Mirazur is located on the Cote d'Azur and offers gourmet seasonal Mediterranean cuisine, attracting gourmets from around the world.
Cuisine Style: Mediterranean
The unique cuisine is inspired by the sea, mountains and the restaurant’s own gardens, including citrus fruits grown in Menton. An unrivaled view 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 an ideal culinary object.
The main items from the Mirazur tasting menu include salted beet crust from the garden with caviar, eggs from your own chicken coop with smoked eel and hazelnuts (take a look at chicken, Tina Turner during your trips to the gardens), and a bun with potatoes, a melting egg and white truffle .
Perfect for a casual menu, the restaurant’s bread is seasoned with ginger and served with a poem by Pablo Neruda.
Best Dish: Green
The chef collects most of the fruits and vegetables from three-level restaurant gardens, where he often takes his youngest son, Valentin, with him for a walk. Valentine loves to pick fresh peas and eat it raw: he describes their taste as an explosion in his mouth.
This is how the chef got the idea for his Green dish - although the menu changes every day to use the freshest seasonal products - this simple but exceptional dish of peas and kiwi is an outstanding example of passionate cuisine that has won the hearts of gourmets around the world.
Chef: Mauro Colagreco
Born in Argentina, moved to France at the age of 20. He worked with renowned chef Bernard Loisot until 2003.
He later worked in Paris with Alain Passard in Arpey and Alain Ducasse at the Plaza Athénée. He later settled in Menton on the Italian-French border, where he opened Mirazur in 2006.
