Among real gourmets there is no unanimity regarding the ratings of the best restaurants in the world - for them, culinary art is like painting, and all ratings are too subjective. But success in the restaurant business directly depends on the reputation of the institution, 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 real professionals and followed by all real connoisseurs of haute cuisine, ready to travel thousands of kilometers to be able to appreciate the gastronomic masterpieces. Most of these top lists have the same name.
Eleven Madison Park (New York, United States)
To get to this chic establishment located on Madison Avenue in New York, you will have to record in 28 days. What distinguishes the best restaurants in the world is the main advantage of this restaurant - the perfect balance between delicious and delicious food and impeccable service. The style of the cuisine is defined by the owners as a New York branch of modern European culinary. One of the specialties is duck with apples and rutabaga in lavender sauce.
Often, a game moment is used to entertain guests here. For example, they are asked to determine from which milk chocolate is made: cow, sheep, goat or buffalo. You must try all four types of dessert and correctly place the cards with images of animals. It should be thought 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 his team of a special group that is developing the ideology of this institution, based on the history of the country, on the latest anthropological and other scientific data. The menu contains dishes made from ingredients that are characteristic of various natural areas of Peru - desert, jungle, highlands and sea coast.
Components of specialties can be quite exotic: for example, cushuro - a special type of green bacteria that appears in the mountains after heavy rains, or airampo - a kind of cactus bright red in color. The style of the Central restaurant's cuisine is called the Peruvian avant-garde, and one of the most popular dishes is an octopus in purple coals.
Noma (Copenhagen, Denmark)
The name of the restaurant, which occupies one of the old warehouses built in 1774 near the old port of the Danish capital, is derived from two words: Nordic mad - "northern cuisine". Today it is a whole philosophy that is spreading all over the world. An interesting experience for a team of Danish restaurateurs was the creation of their restaurants in Tokyo and Australia. The essence of the Noma concept, which is now interested in all the best restaurants in the world, is the creation of gourmet cuisine based on seasonal ingredients of local origin. At the same time, creativity is important in looking at the ingredients: on the tables in Noma appear “edible land”, moss, young shoots of herbs and shrubs, ants, algae and tree sap.
This restaurant almost immediately after the opening in 2004 became very popular with gourmets, and in 2010 topped the rating of the best restaurants in the world according to the British magazine Restaurant. 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 rolled back from first place, but now you can get there only by appointment in a few months.
Noma style cuisine is referred to as seasonal terroir Scandinavian cuisine. The word terroir is the whole complex of conditions in which the future ingredients of dishes are grown - natural or under human control. One of the specialties is sweet shrimp wrapped in wild garlic leaves.
Osteria Francescana (Modena, Italy)
The philosophy, reputation, image of this restaurant is largely determined by the talent and charisma of his boss, Massimo Botturo. This master travels a lot around the world, studying national cuisines, but his dishes remain truly Italian. Here, in an old building on a quiet street of Modana, guests come to enjoy the gastronomic masterpieces of Northern Italy from products prepared on the lands and in the traditions of the Emilia-Romagna region.
The maestro is constantly creating, 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 in its dishes such textures and taste nuances that this product did not possess before, although it is traditionally included in the menu of the best restaurants in the world. Rabbit with almonds, ravioli with eel or a piglet with balsamic vinegar - dishes that combine the ancient culinary traditions of Italy and the take-off of inspiration from maestro Massimo Botturo.
El Celler de Can Roca (Girona, Spain)
The restaurant was opened by the Rock brothers in 1986 next to a similar institution owned by their parents. Today, in order to get to the best restaurant in the world in 2015, you will have to queue for about a year, but it still belongs to three brothers, each of whom is responsible for his own site. Senior Juan is the chef, Josep is the sommelier, Jordi is the pastry chef. The cuisine is based on ancient Spanish traditions, enriched by the constant innovations that brothers gather in many parts of the world.
In 2013, the restaurant premiered a true multimedia performance combining cooking, music, plastic and visual arts.
How do such establishments fall into the category of "best restaurants in the world"? Labor and inspiration, traditions and avant-garde - harmony in everything is important for the famous restaurateurs of Roca. Caramel olives, flounder in oranges or cherry tuna soup, delicious desserts with aromas of perfumes are served on dishes that are created in collaboration with the best designers. Harmony is the key to success in this complex and exciting business.