2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
There is no consensus among true gourmets regarding the ratings of the best restaurants in the world - for them, the culinary art is like painting, and all ratings are too subjective. But success in the restaurant business directly depends on the reputation of the establishment, which can be won for a very long time.
The best restaurants in the world strive to get into the most authoritative ratings, which are compiled by true professionals and followed by all true connoisseurs of haute cuisine, ready to travel thousands of kilometers to be able to appreciate gastronomic masterpieces. Most of these top lists have the same titles.
Eleven Madison Park (New York, USA)
This chic establishment on New York's Madison Avenue requires an appointment 28 days in advance. What distinguishes the best restaurants in the world is also the main advantage of this restaurant - the perfect balance between exquisite and delicious food and impeccable service. The style of the kitchen is defined by the owners as newYork branch of modern European cooking. One of the speci alties is duck with apples and swede in lavender sauce.
Often a game moment is used here to entertain guests. For example, they are asked to determine whether chocolate is made from cow's, sheep's, goat's or buffalo's milk. It is necessary to try all four types of dessert and place the animal cards correctly. One should think that the prize for the correct answer is no less impressive in taste.
Central (Lima, Peru)
The main feature of one of the best restaurants in South America is the presence in its team of a special group that develops the ideology of this institution, based on the history of the country, on the latest anthropological and other scientific data. The menu features dishes from ingredients typical of the various natural areas of Peru - the desert, the jungle, the highlands and the sea coast.
Ingredients in signature dishes can be quite exotic: for example, cushuro, a special kind of green bacteria that appears in the mountains after heavy rains, or airampo, a kind of bright red cactus. The cuisine style of the Central restaurant is called Peruvian avant-garde, and one of the most popular dishes is octopus in purple coals.
Noma (Copenhagen, Denmark)
The name of the restaurant, which occupies one of the old warehouses built in 1774 in the area of the old port of the Danish capital, is formed from twowords: Nordic mad - "northern cuisine". Today it is a whole philosophy that is spread all over the world. An interesting experience for the team of Danish restaurateurs was the projects to create their own restaurants in Tokyo and Australia. The essence of the Noma concept, which is now in the interest of all the best restaurants in the world, is the creation of gourmet cuisine based on seasonal ingredients that are of local origin. At the same time, a creative approach in looking at the ingredients is important: “edible earth”, moss, young shoots of grasses and shrubs, ants, algae and tree sap appear on the tables at Noma.
This restaurant became very popular with gourmets almost immediately after opening in 2004, and in 2010 topped the rating of the best restaurants in the world according to British Restaurant magazine. This went on for a long time, until in 2013 there was an incident with the poisoning of about 60 guests. The culprit of the infection was one of the kitchen workers. After that, Noma fell back from the first place, but now you can only get there by appointment several months in advance.
The style of Noma cuisine is labeled as seasonal terroir Scandinavian cuisine. The word terroir refers to the whole range of conditions in which the future ingredients of dishes are grown - natural or under human control. One of the speci alties is sweet shrimp wrapped in wild garlic leaves.
Osteria Francescana (Modena, Italy)
Philosophy, reputation, image of this restaurant are largely determined by the talent and charisma of its chef - MassimoBotturo. This master travels the world a lot, studying national cuisines, but his dishes remain truly Italian. Here, in an old building on a quiet street in Modana, guests come to enjoy the gastronomic masterpieces of Northern Italy, prepared from the lands and traditions of the Emilia-Romagna region.
Maestro constantly creates based on his new knowledge, from the development of his views on art, on the world. For example, the famous Parmigiano Reggiano cheese can acquire textures and flavors in its dishes that this product has not previously possessed, although it is traditionally included in the menu of the best restaurants in the world. Rabbit with almonds, eel ravioli or suckling pig with balsamic vinegar are dishes that combine ancient Italian culinary traditions and inspiration from Maestro Massimo Botturo.
El Celler de Can Roca (Girona, Spain)
The restaurant was opened by the Roca brothers in 1986 next to a similar establishment owned by their parents. Today, to get into the best restaurant in the world in 2015, you have to stand in line for about a year, but it is still owned by three brothers, each of whom is responsible for his own site. Senior Juan is the chef, Josep is the sommelier, Jordi is the confectioner. The cuisine is based on ancient Spanish traditions, enriched with constant innovation collected by brothers in many parts of the world.
In 2013, the restaurant hosted the premiere of a real multimedia performance that combines culinary, music, plastic and visualart.
How do places like this get into the "world's best restaurants" category? Work and inspiration, traditions and avant-garde - harmony in everything is important for the famous restaurateurs of Roca. Olives in caramel, flounder in oranges or cherry soup with tuna, gourmet desserts with perfume aromas are served on dishes created in collaboration with the best designers. Harmony is the key to success in this most difficult and exciting business.
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