On 20th April, ‘Restaurant’ magazine published the ‘San Pellegrino World’s 50 Best Restaurants’ list.
As in 2002, 2006, 2007 and 2008, ‘El Bulli’ (Ferran Adrià, Spain) was considered the best restaurant in the world followed by ‘The Fat Duck’ (Heston Blumenthal, UK).
‘Noma’ (Rene Redzepi, Denmark, who had trained in Adrià’s ‘El Bulli’), was awarded as the third best restaurant worldwide.
The ranking of the ‘San Pellegrino World’s 50 Best Restaurants’ is the following one:
1. ‘El Bulli’
Ferran Adrià, Roses, Catalonia, Spain
2. ‘The Fat Duck’
2. ‘The Fat Duck’
Heston Blumenthal, Berkshire, South East England, UK
3. ‘Noma'
3. ‘Noma'
Rene Redzepi, Copenhaguen, Denmark (up 7)
4. ‘Mugaritz’
4. ‘Mugaritz’
Andoni Luis Aduriz, Renteria, Basque Country, Spain
5. ‘El Celler de Can Roca’
5. ‘El Celler de Can Roca’
Joan Roca, Girona, Catalonia, Spain (up 21)
6. ‘Per Se’
6. ‘Per Se’
Thomas Keller, New York, USA
7. ‘Bras’
Michel & Sébastian Bras, Laguiole, Aveyron, France
8. ‘Arzak’
Juan Maria Arzak, San Sebastian, Basque Country, Spain
9. ‘Pierre Gagnaire’
Pierre Gagnaire, Paris, France (down 6)
10. ‘Alinea’
Grant Achatz, Chicago, Illinois, USA (up 11)
11. ‘L’Astrance’
Pascal Barbot & Christophe Rohat, Paris, France
12. ‘The French Laundry’
Thomas Keller, Yountville, California, USA (down 7)
13. ‘Osteria Francescana’
Massimo Bottura, Modena, Emilia Romagna, Italy (new entry!)
14. ‘St. John’
Fergus Henderson & Trevor Gulliver, London, UK (up 2)
15. ‘Le Bernardin’
Maguy Le Coze & Eric Ripert, New York, USA (up 5)
16. ‘L’Hôtel de Ville’ – Philippe Rochat’
Philippe Rochat, Crissier, Vaud, Switzerland (up 11)
17. ‘Tetsuya’s’
Tetsuya Wakuda, Sydney, Australia (down 8)
18. ‘L’Atelier de Joël Robuchon’
Joël Robuchon, Paris, France (down 4)
19. ‘Jean Georges’
Jean Georges Vongerichten, New York, USA (down 2)
20. ‘Les Créations de Narisawa’
Noshihiro Narisawa, Tokyo, Japan (new entry!)
21. ‘Chez Dominique’
Hans Välimäki, Helsinki, Finland (up 18)
22. ‘Ristorante Cracco’
Carlo Cracco, Milano, Lombardy, Italy (up 21)
23. ‘Die Schwarzwaldtube’
Harald Wohlfahrt, Baiersbronn, Baden-Württemberg, Germany (up 12)
24. ‘D.O.M’
Alex Atala, São Paulo, Brazil (up 16)
25. ‘Vendôme’
Joachim Wissler, Bergisch Gladbach, North Rhine-Westphalia, Germany (up 9)
26. ‘Hof van cleve’
Peter Goossens, Kruishoutem, East Flanders, Belgium (up 2)
27. ‘Masa’
Philip Aviles, Boston, Massachusetts, USA (re-entry!)
28. ‘Gambero Rosso’
Fulvio Pierangelini, San Vincenzo, Tuscany, Italy (down 16)
29. ‘Oud Sluis’
Sergio Herman , Sluis, Zeeland, The Netherlands (up 13)
30. ‘Steirereck’
Heinz Reitbauer, Vienna, Austria (new entry!)
31. ‘Momofuku Ssäm Bar’
Thien Ho, New York, USA (new entry!)
32. ‘Oaxen Skärgardskrog’
Magnus Ek, Oaxen Island, Sweden (up 16)
33. ‘Martin Bersategui’
Martin Berasategui, Lasarte / Oria, Basque Country, Spain (down 4)
34. ‘Nobu London’
Nobu Matsuisa, London, UK (down 4)
35. ‘Mirazur’
Mauro Colagreco, Menton, Provence-Alpes-Côte d’Azur, France (new entry!)
36. ‘Hakkasan’
Alan Yau, London, UK (down 17)
37. ‘Le quartier français’
Margot Janse, Franschhoek, South Africa (up 13)
38. ‘La Colombe’
Luke Dale-Roberts, Cape Town, South Africa (re-entry!)
39. ‘Asador Etxebarri’
Victor Arguinz Oniz, Axpe-Marzana, Atxondo, Basque Country, Spain (up 5)
40. ‘Le Châteaubriand’
Iñaki Aizpitarte, Paris, France (new entry!)
41. ‘Daniel’
Daniel Boulud, New York, USA
42. ‘Combal.Zero’
Davide Scabin, Rivoli, Piemonte, Italy (re-entry!)
43. ‘Le Louis XV’
Frank Cerutti, Monaco (down 28)
44. ‘Tantris’
Hans Haas, Munich, Bavaria, Germany (up 3)
45. ‘Iggy’s’
Ignatius Chan, Singapore (new entry!)
46. ‘Quay’
Peter Gilmore, The Rocks, Sydney, Australia (new entry!)
47. ‘Les Ambassadeurs’
Jean-François Piège, Paris, France (down 2)
48. ‘Dal pescatore’
7. ‘Bras’
Michel & Sébastian Bras, Laguiole, Aveyron, France
8. ‘Arzak’
Juan Maria Arzak, San Sebastian, Basque Country, Spain
9. ‘Pierre Gagnaire’
Pierre Gagnaire, Paris, France (down 6)
10. ‘Alinea’
Grant Achatz, Chicago, Illinois, USA (up 11)
11. ‘L’Astrance’
Pascal Barbot & Christophe Rohat, Paris, France
12. ‘The French Laundry’
Thomas Keller, Yountville, California, USA (down 7)
13. ‘Osteria Francescana’
Massimo Bottura, Modena, Emilia Romagna, Italy (new entry!)
14. ‘St. John’
Fergus Henderson & Trevor Gulliver, London, UK (up 2)
15. ‘Le Bernardin’
Maguy Le Coze & Eric Ripert, New York, USA (up 5)
16. ‘L’Hôtel de Ville’ – Philippe Rochat’
Philippe Rochat, Crissier, Vaud, Switzerland (up 11)
17. ‘Tetsuya’s’
Tetsuya Wakuda, Sydney, Australia (down 8)
18. ‘L’Atelier de Joël Robuchon’
Joël Robuchon, Paris, France (down 4)
19. ‘Jean Georges’
Jean Georges Vongerichten, New York, USA (down 2)
20. ‘Les Créations de Narisawa’
Noshihiro Narisawa, Tokyo, Japan (new entry!)
21. ‘Chez Dominique’
Hans Välimäki, Helsinki, Finland (up 18)
22. ‘Ristorante Cracco’
Carlo Cracco, Milano, Lombardy, Italy (up 21)
23. ‘Die Schwarzwaldtube’
Harald Wohlfahrt, Baiersbronn, Baden-Württemberg, Germany (up 12)
24. ‘D.O.M’
Alex Atala, São Paulo, Brazil (up 16)
25. ‘Vendôme’
Joachim Wissler, Bergisch Gladbach, North Rhine-Westphalia, Germany (up 9)
26. ‘Hof van cleve’
Peter Goossens, Kruishoutem, East Flanders, Belgium (up 2)
27. ‘Masa’
Philip Aviles, Boston, Massachusetts, USA (re-entry!)
28. ‘Gambero Rosso’
Fulvio Pierangelini, San Vincenzo, Tuscany, Italy (down 16)
29. ‘Oud Sluis’
Sergio Herman , Sluis, Zeeland, The Netherlands (up 13)
30. ‘Steirereck’
Heinz Reitbauer, Vienna, Austria (new entry!)
31. ‘Momofuku Ssäm Bar’
Thien Ho, New York, USA (new entry!)
32. ‘Oaxen Skärgardskrog’
Magnus Ek, Oaxen Island, Sweden (up 16)
33. ‘Martin Bersategui’
Martin Berasategui, Lasarte / Oria, Basque Country, Spain (down 4)
34. ‘Nobu London’
Nobu Matsuisa, London, UK (down 4)
35. ‘Mirazur’
Mauro Colagreco, Menton, Provence-Alpes-Côte d’Azur, France (new entry!)
36. ‘Hakkasan’
Alan Yau, London, UK (down 17)
37. ‘Le quartier français’
Margot Janse, Franschhoek, South Africa (up 13)
38. ‘La Colombe’
Luke Dale-Roberts, Cape Town, South Africa (re-entry!)
39. ‘Asador Etxebarri’
Victor Arguinz Oniz, Axpe-Marzana, Atxondo, Basque Country, Spain (up 5)
40. ‘Le Châteaubriand’
Iñaki Aizpitarte, Paris, France (new entry!)
41. ‘Daniel’
Daniel Boulud, New York, USA
42. ‘Combal.Zero’
Davide Scabin, Rivoli, Piemonte, Italy (re-entry!)
43. ‘Le Louis XV’
Frank Cerutti, Monaco (down 28)
44. ‘Tantris’
Hans Haas, Munich, Bavaria, Germany (up 3)
45. ‘Iggy’s’
Ignatius Chan, Singapore (new entry!)
46. ‘Quay’
Peter Gilmore, The Rocks, Sydney, Australia (new entry!)
47. ‘Les Ambassadeurs’
Jean-François Piège, Paris, France (down 2)
48. ‘Dal pescatore’
Nadia Santini, Canneto sull’Oglio, Mantova, Lombardy, Italy (down 25)
49. ‘La Calandre’
49. ‘La Calandre’
Massimiliano Alajmo, Sarmeola di Rubano, Veneto, Italy (down 13)
50. ‘Mathias Dahlgren’
50. ‘Mathias Dahlgren’
Mathias Dahlgren, Stockholm, Sweden (new entry!)
Classification by country:
1. USA, 8
2. France, 7
3. Spain & Italy, 6
4. UK, 4
5. Germany, 3
6. South Africa, Australia & Sweden, 2
2. France, 7
3. Spain & Italy, 6
4. UK, 4
5. Germany, 3
6. South Africa, Australia & Sweden, 2
7. Denmark, Switzerland, Singapore, Monaco, The Netherlands, Belgium, Finland, Japan, Brazil & Austria, 1
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3 comments:
Very interesting post!
Per què serà que els millors chefs del mon em cauen tan malament? En Ferran Adrià és un 'numero' de persona per mi; massa extravagant, esotèric. I en Heston Blumenthal és 'de bufetada'. Va fer una sèrie curta de programes a la BBC sobre 'In Search of Perfection', per example anava fins a Connecticut, USA per trobar la millor carn i esbrinar com fer 'the perfect burger'... un megalopata
GEMMA
Hi Toni,
Primer que tot dir-te que és molt interessant veure tota la llista dels millors restaurants del món, ja que a la premsa Espanyola tan sols els importa els cuiners d'aquí.
Volia comentar-te que en el restaurant que treballava a Sydney, Miro's Restaurant, venia a sopar de tant en tant el Tetsuya Wakuda, chef del Restaurant Tetsuya's de Sydney numero 17 en la llista dels millors restaurants, ja que tenia el seu restaurant al costat del nostre.
Un dels cops que va venir i que vaig tenir el plaer de cuinar-li, tot i que no és un plat gaire complicat de fer, van ser unes "Espardenyes" (Llesca de pa torrat amb tomata, escalivada i anxoves), a part de fer-li les paelles al meu estil. Tot un honor poder cuinar i parlar amb un xef "tan important" a Australia. L'any en que vam estar a Australia, el 2006, estava considerat el 5é restaurant del món. Quins tombs dona la vida oi?
I per opinar de l'anterior comentari, dir que el Tetsuya semblava una persona força interessant. Penseu el que vulgueu amb la paraula interessant.
Not sure if Noma deserves the number one spot, but it is surely a truly amazing restaurant. The food is simple and reminiscent of nature, yet sophisticated. One of the best meals I ever had..
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