What could be better than a dinner in a restaurant, which serves exquisite dishes, and the interior and atmosphere of the institution will take your breath away? Would you like to taste culinary masterpieces from the culinary art geniuses in the main gastronomic places of the planet? We are sharing the list of the 10 best restaurants in the world 2019 according to the rating of the British publication The World's Best Restaurants.
10. Maido (Lima, Peru)
Voted Best Restaurant in Latin America 2017 and 2018.
Kitchen style - Nikkei
A fusion of Japanese and Peruvian fusion cuisine with an emphasis on seafood. This means that fresh fish and all kinds of citrus sauces reign here. Also on the menu you can find juicy cod marinated in miso with crispy nuts, nigiri sushi, sea urchin rice, and even ice cream with tofu cheesecake.
It combines taste, zen and natural vibrant colors from Peruvian products. There is also a separate sushi counter and a business menu.
Chef: Mitsuharu Mika Tsumura
The chef is 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 doing the dishes before he learned his "knife skills" and eventually how to cook rice and sushi.
Best dish: "Short beef rib"
Dish cooked for 50 hours: the meat is fried and cooked for two days at a temperature of 68 ° C. It is served with dashi, mirin, sake, sugar, soy sauce, shiitake mushrooms, garlic, aichi and broth, and marinated ginger strips called benishoga.
9. Disfrutar (Barcelona, Spain)
In 2017 he received the Miele One To Watch Award from the organizers of the World's 50 Best Restaurants competition, and in 2018 he made his debut on this list at 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: sandwich-shaped gazpacho, crispy egg yolk, runny salad, Bonbon hare - there seems to be a surprise hiding here - don't you want to try it?
Best dish: Smoked Eel Multisphere Pesto
The dish has been cooked for about 2.5 years. “Thanks to multispherification, we can turn the sauce into a paste. The pesto sauce has the texture of an Aldente pasta, but with the peculiarity of being 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 bacon.
Chefs: Oriol Castro, Mateu Casanias, Eduard Ksatruh
The restaurant chefs create real magic. They held leadership positions on the creative culinary team at three times the world's best restaurant, ElBulli, until it closed in 2011.
Restaurant interior
Unlike the hyperactive menu, the room looks relatively simple and serene: light, with white elements, opening onto an open terrace.
However, the overall design is equally creative and includes the effect of a ceramic-lined tunnel that leads from the narrow entrance area almost through the lively kitchen to 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 take the main place. Fresh and organic, they come to the kitchen every day from Passard's own farms. Despite the constantly changing menu, a number of specialties have been accumulated. Many of them are so famous that visitors order them months in advance, such as white asparagus in spring or black truffles in autumn.
The menu also includes dumplings stuffed with seasonal vegetables and langoustine carpaccio with caviar.
Best meal: Chimeric Lamb
The signature piece of pigeon lamb "Chimera" was inspired by Thomas Grundfeld's "The Wrong Combination of a Dove and a Lamb" - a sculpture depicting half dove and half lamb. The chef sews a rack of lamb with a boneless dove 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 Arpejes. Winner of the Chefs' ChoiceAward 2019, sponsored by Estrella Damm.
7. Mugaritz (San Sebastian, Spain)
Mugaritz is playful, avant-garde, creative and highly innovative. According to the chef of the establishment, not all of his plates are intended for visitors.
Cuisine style: techno-emotional Spanish
The menu is made up of 20-30 dishes that change over an eight-month season, bearing emotional titles such as "How long a 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, frozen tongue crabs, raw pork heart or bellota ham, covered on musical dishes that are designed so that all visitors can eat together.
Best Food: Haiku flower kombucha - Haiku Flower Tea Dish
It is a meadow of flowers floating on a kombucha drowned in a cold, sweet sauce - all together, it resembles a mountain landscape.
Chef: Andoni Luis Aduris
Published the Mugaritz Puntos de Fuga recipe book (Planeta Gastro, 2019), revisiting the classic format of similar publications to prove that creativity is its best ingredient. Prior to the start of the Mugaritz season, every April, Adoni runs a raffle to invite 10 visitors backstage to prepare 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)
Best Restaurant in South America 2019Shows a unique food variety from all over Peru, which was found thanks to the many years of travel of the restaurant founders.
Cuisine style: modern Peruvian
Chefs love to play with the many varieties of corn, potatoes and far more incomprehensible foods found in the Peruvian landscape, from 20m below sea level to 4100m above sea level, in 17 directions.
The classics, which include Land of Corn and Extreme Stems, sit alongside novelties such as Waters of Nanay, a piranha fillet served whole, filled with sharp teeth. head.
Best Dish: Amazon Waters
The signature recipe epitomizes Peruvian nature and includes ingredients rarely found elsewhere. Literally all piranha are 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 a crispy crust made from dehydrated skin.
The pulp is used for dumplings covered with scales dyed with natural black dye from the fruit of the Unguraui palm. In the end, they prepare a sauce from cocoons (fruit from the Amazon), decorate with flowers and leaves from the jungle.
Team: Chef Virgilio Martinez - husband and wife
They got married four days after the 2013 World 50 Best Restaurants awards ceremony, where they celebrated Central's first appearance on the list. Leon works in the kitchen every day while Martinez makes the menu. The couple lives together, works together and travels together, often looking for new and rare ingredients.
5. Geranium (Copenhagen, Denmark)
Winner of the Art of Hospitality Award in 2018. Offers progressive cuisine made from the finest seasonal ingredients. In 2016 he was awarded three Michelin stars.
Kitchen style: modern scandinavian
It is based on a duo of nature and technology: 20 highly artistic dishes made from organic ingredients and wild products. Fragile, almost translucent leaves from Jerusalem artichoke puree, dough colored with squid ink - you can find real works of art on the menu.
Best dish: Marble hake with caviar and buttermilk
The marbling effect is created by rolling out salted and lightly smoked hake with fried parsley ash. The dish is generously seasoned with a sauce of clarified buttermilk, parsley stalks, flavored with a generous spoonful of Oscietra caviar, and topped with crispy hake flakes.
Team: Rasmus Kofoed
The first chef in Denmark to receive three Michelin stars. He is the only one who has ever won gold, silver and bronze medals at the world famous Bocused'Or culinary competition. Through his careful approach, Geranium has risen 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 the backdrop for Geranium. The restaurant is located on the eighth floor of the establishment, and its dining room offers a panoramic view of the Fülledparken gardens. As it turns out, you can ask the guide to take a tour of the back of the kitchen to get a glimpse of the most epic views of the sports stadium fields.
4. Gaggan (Bangkok, Thailand)
Best Restaurant in Asia: For four consecutive years (2014-2018), Gaggan has been named # 1 in the Top 50 Restaurants in Asia, a testament to the continued innovation and improvement at this hub of culinary creativity. Hurry up to visit it, because the closure of the institution is scheduled for 2020. Later, of course, it will open again, but with a different 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 virtual reality elements, many of which are eaten by hand. With the help of test cuisine and new state-of-the-art equipment, the menu has gone from purely Indian to something more global as the chef has traveled extensively and adopted the very best from 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 song of the same name "Kiss", and the idea is that the aromas spread on the plate according to different areas, and guests should lick the aromatic curry right off the plate to get the full flavor.
Chef: El Buli
It is led by its founder, Gaggan Anand, who has promised to close his flagship restaurant in 2020 after 10 years of serving connoisseurs from around the world. After his final ministry, he plans to open a small restaurant in Japan, along with fellow Takeshi Go Fukuyama.
3. Asador Etxebarri (Akspe, Spain)
Minimalist, neat and artful grill cuisine with the finest Spanish ingredients.
Cuisine style: Spanish wood-fired BBQ
What makes it special? Chef Victor Arguinzoniz has a remarkable ability to draw explosive flavor from seemingly simple ingredients, most of which are grilled.
The Asador team respects the natural flavors of local products and delicately unleashes the potential of each ingredient: goat 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 throat
Famous Spanish delicacies. The cocottes are fried by dipping them 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 emphasizes that the focus is not on the technique, but on the grill, which is at the heart of everything.
About the chef: Victor Arguinzoniz
Born and raised in the Akspe farming community, a tiny picturesque village nestled in the mountains an hour's drive from Bilbao. He is self-taught and has only worked in one kitchen - his own, where he designed and manufactured his famous controlled heat grills. In 2017 he released his cookbook.
Interior
Despite its internationally renowned status, Etxebarri stands out from many other world-class restaurants in its simplicity: austere dining, stone-decorated second-floor dining room that is completely unpretentious. Light and relaxed, yet impeccably charming, the style of service is perfect for the ambiance.
On the ground floor of Etxebarri, there is a simple bar that also serves as a rustic pub.
2. Noma (Copenhagen, Denmark)
A new Nordic cuisine has been invented here, with the most daring attitude to food ever. The classic restaurant was closed in 2017 to be reopened on Refshalevay in February 2018. The new incarnation of Noma made a spectacular debut in the ranking list right away at the second position.
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 approximately 20 dishes, based on the finest ingredients available during a specific time of year. The seafood season runs from January 9th to June 1st; vegetable season - from June 25 to September 21; hunting and forest season comes from October 15 to December 21.
The main ideology that made the name Noma remains unchanged: simple ingredients are examined through the prism of countless methods of cooking, fermentation, fermentation and other non-standard techniques.
Best Dish: Fried Smoked Kamchatka Crab
The claws of crab 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 handbook, which teaches you the "basics of flavor" using recipes such as lacto tomato skin, kombucha tibbutzu coffee and garum squid. In just a few months, the guide became a New York Times bestseller.
1. Mirazur (Menton, France)
He received the main award, comparable to an Oscar in cinema, and the title of the best restaurant in the world 2019 (according to The World's Best Restaurants).Best restaurant in Europe 2019. Winner of 3 Michelin stars. For 10 years he has steadily increased his rating in the list of the 50 best restaurants in the world since his debut in 2009 (35th place).
Mirazur is located on the Côte d'Azur and serves delicious seasonal Mediterranean cuisine, attracting gourmets from all over the world.
Cuisine style: Mediterranean
The unique cuisine is inspired by the sea, the mountains and the restaurant's own gardens, including citrus fruits from Menton. Unparalleled views of the French Riviera, three levels of cascading vegetable gardens producing the sweetest fruits and vegetables, a team of insanely talented chefs and service personnel have teamed up to make Mirazur the perfect culinary destination.
Highlights from the Mirazur tasting menu include salted orchard beetroot crust with caviar, eggs from our own chicken coop with smoked eel and hazelnuts (look after the chicken, Tina Turner while in the gardens), and a bun with potatoes, melting egg and white truffle ...
Perfect for everyday menus, 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 vegetables and fruits from the three-tiered restaurant gardens, where he often takes his youngest son Valentine with him for a walk. Valentine loves picking fresh peas and eating them raw: he describes them as an explosion in the mouth.
This is how the chef got the idea for his Green dish - although the menu changes every day to use the freshest seasonal ingredients - this simple yet exceptional dish of peas and kiwi is an outstanding example of passionate cuisine that has conquered 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 Loiseau until 2003.
Later he 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.