Global Choice: Top 10 Restaurants
Fine dining is inseparable from the lavish lifestyles enjoyed by the powerful and glitterati worldwide. Every year a competition is organized to judge the most popular cuisine styles and eateries. The judges comprise gastronomique experts, seasoned restaurateurs and connoisseurs. This year’s list of the best restaurants across the globe has just been published.
Here are the top ten:
Osteria Francescana: Located in a quiet backstreet of Modena, Italy it tops this year’s chart. Unusual for a famous place, it still offers an a la carte option besides two tasting menus. Sensations offer seasonal fare while Tradition in Evolution has a touch of the local soil. The place retains its elegance and quality but has reinvented itself, in step with the times.
El Celler De Can Roca: Owned and managed by three Roca brothers –all of them master chefs – is located in Girona a tiny town, north-east of Barcelona. Its fabulous cellar delights all wine-lovers. Most popular dishes on the menu include Iberian suckling pig, and multi-layered prawn dishes. Other highlights include a triangular glass-walled modernistic dining room and a contemporary tasting menu-basically Catalan (local) with touches from world over.
11Madison Park: Run by chef buddies Will Guidara and Daniel Humm, it is housed in an art deco building, just off Madison Park, New York. The owners dream of dissolving the boundaries between the kitchen and the dining room, to ensure a harmonious dining experience. The master chef’s focus is on preparing quirky personal dishes to suit individual tastes. Most outstanding dish on the menu is the honey and lavender roast duck, cooked to perfection.
Central: Located in the Peruvian capital, Lima, the restaurant virtually takes the diners on a culinary adventure through Peru’s ecosystem, from the Amazon to Pacific coast. Chef Virgílio Martínez and his team undertake journeys into the jungle, desert, mountains and sea to collect diverse local ingredients found at every altitude.
Noma: Overlooking the quayside in Danemark’s capital Copenhagen it offers a fine range of Scandinavian cuisine. Simple sounding dishes – apples and lemon thyme, cabbage leaves and white currants, new Danish potato and nettle, sliced raw squid and kelp etc – provide an explosive experience. The stripped-back interior matches chef Redzepi’s naturalistic cooking.
Mirazur: Located in Menton, French Riviera.Here chef Mauro Colagreco instills in his creations touches of his Argentinian-Italian heritage. Colagreco’s best dishes include s Green- a combination of garden peas, fennel and even kiwi fruit, Oyster with tapioca, shallot cream and pear et al.
Mugaritz, located in San Sebastian, Spain the eatery is the brainchild of veteran chef Andoni Luis Aduriz .The highlights are its 20 course plus meal, often served in picturesque gardens surrounding the place. A typical menu may vary from oyster and young garlic omelette, pig tails and squid, to crunchy cheese “sandwich”, to a loin of lamb smoked over eucalyptus and served with “its cultivated wool”, chocolate petit fours packed in oak boxes, and lots more. .
Narisawa: Situated in Tokyo’s non-touristy district of Minami Aoyama, the restaurant was conceptualized by Yoshihiro Narisawa who garnered culinary experience in Europe. Narisawa has evolved his own distinctive style of cuisine, captioned Innovative Satoyama. The menu is quintessentially Japanese, making ample use of ingredients that are faithful to the environment and the seasons. A meal here exposes the diners to Japanese seasonality and culture. The finest of Japanese vintage too is available here.
Steirereck: Housed in a monolithic glass cube in up market Vienna, the place has become a synonym for cutting-edge cooking rooted in the Austrian landscape- under the guidance of chef Heinz Reitbauer. The discerning diners may well look for exquisite and sophisticated Wiener Schnitzel on its menu.
Atador Etxebarri: To enjoy the best of Basque’ cuisine head for this eatery in the tiny village of Axpe,Spain. One can possibly find the fines barbeque dishes here because chef Victor Arguinzoniz uses various types of wood for cooking purposes. The tasting menu here includes huge, succulent Paalmo’s prawns, homemade chorizo tartare, tomahawk steak, mozzarella cheese goats milk butter etc. Guests can also order ‘a la carte which includes the chef’s favourite grilled eel!!