Best Restaurants In The World – The best restaurant in the world. What does it mean? Of course, it is satisfying to have a famous restaurant removed from your bucket list. But many people want more than just good food: they want to look for ingredients to understand how these ingredients affect land, sea, environment, and most importantly, how they can help their community.
For our first #bestrestaurants list, our editors have selected the 10 best restaurants in the world run by top chefs. In the face of the crisis of the global hospitality industry, welcoming these artists and creative restaurants seemed more important than ever. The restaurants here represent what we stand for in culture, community and food spirit.
Best Restaurants In The World
After all, if you only need to fly for one meal, after reading this you’ll want to take the plane. Here we suggest booking a table.
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Not only the dining room on the 16th floor with panoramic views of Moscow makes it one of the best restaurants in the city. Either a decorated glass ceiling, a newly built summer veranda or an airy and modern interior designed by the famous architect Natalia Belonogova. This beautiful place is a temple of fresh Russian cuisine created by chef Vladimir Mukhin (whom some may recognize from the Netflix documentary series, Chef’s Table). Mukhin began his career at the age of 12 in his father’s restaurant, later training in France, Spain and Japan. In 2012, he moved to Moscow and opened the White Rabbit, where he uses Russian ingredients – such as Black Sea oysters, Crimean truffles, and the products he grows – to create his own dishes. and roasted goose with black currants and black truffles.
It is not without reason that El Chateau in the bohemian Chapinero Alto has been on the Latin America’s Top 50 list for three years in a row. Chef lvaro Clavijo returned to his homeland after working in the best kitchens in Europe and North America, opening El Chatto in a quiet space with exposed bricks, open kitchen, recipe library and chef’s table on the second floor. The menu features local ingredients from local producers, often combining Colombian ingredients with Creole flavors. But Clavijo’s take on classic local dishes like chicharrones – thick bacon served with crushed coriander, lime and charred peppers – takes it to a whole new level.
In Sebui, food says a lot – it has been in development for 2000 years. The Cantonese style of cuisine has been around for two thousand years, and the president focuses on tradition, not on showing the original taste of ingredients. This means that only fresh ingredients are used: employees visit Aberdeen Fish Market every day at 6am to prepare the seafood by hand. The bean paste comes from Shoe’s, a local store that has been producing bean paste since 1942. All sauces are made from scratch, and Sheng Shui cold cuts and salted eggs at Small Farm. The signature dish of chef Kwok Keung Tung for flying is the flower star, marinated in 15-year-old Chinese wine, chicken fat and clam juice.
Disfrutar means ‘relish’ and there is plenty to do in this Michelin-starred venue in Barcelona. While the menu is avant-garde, the whole experience is designed to be friendly and informal in a spacious, light-filled space. The genius of chefs Oriola Castro, Matteu Casanas and Eduard Zatruch, who helped pioneer the avant-garde molecular movement in Spain’s famous Elbula-Difutar region, continues its gastronomic review, calling it the 50 Best in the World in 2021 has found a place on the list. Chefs combine unexpected flavors and textures to surprise and delight – so what you see on your plate may not be what you taste in your mouth. Exceptional (if you had to choose) was “Punchino” filled with crispy yolks and sour cream, and beluga caviar with mushroom gelatin.
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Steeped in history, Taniere is one of Quebec’s hidden gems – located in an underground vault from 1686 in the heart of old Quebec (the vault access code is sent prior to arrival, adds madness). The menu, created by rising star of the kitchen, François-Emmanuel Nicola, is inspired by the past and the country of Quebec, with balanced ingredients and seasonal dishes – but Nicole’s style is contemporary, pushing the boundaries of Quebec cuisine. There is no a la carte menu; Taniere offers a blind tasting menu of 15 to 20 courses, reflecting the season. But a self-catering experience means experiencing two different culinary experiences: an intimate dining room or a chef’s counter, where you can interact directly with Nicole and her team while cooking. Huh.
Ikoi almost ignores the details. Despite its name (Ikoyi is a prosperous neighborhood in Lagos, Nigeria) and the use of West African ingredients and techniques, this is not a West African restaurant. Chef Jeremy Chan inspires flavors from all over the world, from Southwest Asia to rural England, using local ingredients such as fish caught in vein and aged beef. With a focus on ‘British micro-seasons’, Chan takes establishments to a whole new level, such as their signature jollof smoked rice with British seasonal ingredients. And it brings new flavors to European cuisine with a large collection of spices from the West African Sahara – like Selim Grain, eucalyptus-scented smoked peppers – caramelized ginger plantain and Uziza jame creating flavors that resemble seaweed. While the food may be difficult to describe, its taste leaves no room for doubt that it deserves the status of a Michelin-starred restaurant.
The Gardena Riviera in northern Italy, known as the “Lemon Tree Riviera”, abounds with olive trees, oleanders and bougainvillea. And when you enter Lido 84 on the shores of Lake Garda you will feel like you are in an Italian movie. But the food here is the star of the show. The idea of the brothers Riccardo and Giancarlo Camanini is Italian; Their creative tasting menu focuses on local produce, pastures and a lake. Local Bagòss cheese is used in Tortellini, raw mountain milk in Fior di Latte ice cream, and local lemon flowers and Wisteria in desserts. It’s worth taking one trip to the cacio e pepe en vesi served to the table, rigatoni pasta cooked in a pork bladder with Pecorino cheese. Be sure to dine al fresco in the summer, on the large lakeside patio surrounded by gardens.
Located at the foot of Cerro Manquehue, Boragó will take you on a journey through Chilean cuisine. Chef Rodolfo Guzmán draws inspiration from the Mapuche culture, the indigenous people of southern Chile, who use local ingredients that are often rare – such as seaweed, wild fruit or forest mushrooms – in villages of over 200 forage and small farms throughout Chile. by producers. From the Atacama Desert to Patagonia. Borago also has its own biodynamic farm just half an hour from a restaurant that produces vegetables, milk and duck for the kitchen. Guzmán’s endemic menu is mostly vegetable-based, available on a specific date – and only available in Chile (even drinking rainwater from Patagonia). For example, a typical dish might be la van Gogh fried florets, with false morels cooked in the bladder. This is an experience of Chilean food and culture.
Restaurants With The Best Views In The World!
Although Noma has been hailed as the best restaurant in the world several times – and René Redzepi’s new Nordic cuisine has inspired an entire generation of chefs – the restaurant closed its original location in 2016 and reopened in 2018. It is now located in the independent district of Copenhagen, Christiania, Noma includes a fermentation laboratory for koji, garum and miso experiments and three greenhouses, a roof garden, a butcher and a wine cellar. Noma is an experience before you even taste the food: the sky-lit dining room, large windows overlooking the pool and floor-to-ceiling oak and Douglas fir create a pleasant atmosphere. This new version of Noma offers three seasonal tasting options – Fish, Vegetable, Venison, and Forest – and while the menu changes frequently, examples of past cooking experiences include celery shawarma and grilled vegetables with crème fraîche and caviar. If you can book your reservation, then it’s worth taking a trip to Copenhagen.
With a hidden entrance, limited seating, and word of mouth, Eight is well worth a visit for a rare Canadian dining experience. Aided by Chef Darren McLean, known for pushing culinary boundaries, Eight has figured it out – just eight seats around a black marble open kitchen that invites evening chats. And the menu explores the many cultures, both indigenous and international, that make up the Canadian food scene.
What exactly is Canadian gastronomy? McLean says: “I have been asked this question a lot. “For me, Canadian gastronomy is too small to be clearly defined. I’m more interested in being part of evolution than what it will be. Like the cuisine of any country, ours is a movement of people and how they combine their traditions. Let’s optimize, we will explain it: