20 dishes that the 10 best restaurants in the world offer as highlights

the influential list Top 50 in the world revealed this Monday the best restaurants worldwide, an expected ranking that put a Danish, a Peruvian and a Spanish local on the podium.

the dane Geranium (Copenhagen) has risen to number 1 on the list, which is in its twentieth edition.

Lightly smoked lumpfish roe, layered with milk, kale, and apple
Lightly smoked lumpfish roe, layered with milk, kale, and apple
celery with turnip "Rygeost" -a type of Danish smoked cheese- and fermented cream with caviar. "It quickly became one of our new star dishes this year"they said.
Celery with “Rygeost” – a type of Danish smoked cheese – and fermented cream with caviar. “It quickly became one of our new star dishes this year,” they said.

Rasmus Kofoed, from Geranium, recalled that he spent his childhood exploring nature since he grew up in a rural environment and received the award as an act of “magic” because “it’s not being better than others, it’s a celebration for everyone” . From his restaurant, he highlighted the organization that develops “pure art on the plate that uses the seasonal pantry of Scandinavia as a palette”.

Central (Lima, Peru)

Crab recipe with codium seaweed.  In this place, the crockery for each dish is also highlighted
Crab recipe with codium seaweed. In this place, the crockery for each dish is also highlighted
Dish based on sea urchin and pollen
Dish based on sea urchin and pollen

Enjoy (Barcelona, ​​Spain)

Eel skin with espardeñas
Eel skin with espardeñas
“Coca-Pizza” without flour with summer truffle. “Subtlety, elegance; a bite with character”, they highlighted

Divergence (Madrid, Spain)

The 12-course tasting menu takes diners through innovative Asian-inspired dishes such as Cantonese sea noodles with eel stew, hare katsusando with toasted butter brioche, or “Galician lobster waking up on the beaches of Goa” , which combines tandoor cuisine with sushi rice and a lobster head vindaloo, and looks like a work of art on the plate. Each presentation is treated as a “canvas” and promoted with these types of videos:

Pujol (Mexico City)

Shrimp huatape, capers, pickled mussels, blue fin tuna
Shrimp huatape, capers, pickled mussels, blue fin tuna
Abalone huarache, marten sauce, santanero beans
Abalone huarache, marten sauce, santanero beans

Etxebarri (Atxondo, Spain)

Basque chef Victor Arguinzoniz is famous for his ability to grill just about anything and extract amazing flavors from seemingly simple ingredients.
Basque chef Victor Arguinzoniz is famous for his ability to grill just about anything and extract amazing flavors from seemingly simple ingredients.
The restaurant respects the intrinsic natural flavors of local products and delicately encourages each ingredient to show its potential: house chorizo, salted anchovies, buffalo cheese, the freshest Palamós prawns, tender veal chops.  Even the desserts - like the reduced milk ice cream with raspberries - are suffused with at least a hint of smoke.
The restaurant respects the intrinsic natural flavors of local products and delicately encourages each ingredient to show its potential: house chorizo, salted anchovies, buffalo cheese, the freshest Palamós prawns, tender veal chops. Even the desserts – like the reduced milk ice cream with raspberries – are suffused with at least a hint of smoke.

Casa do Porco (Sao Paulo, Brazil)

Porkyaki: Lardo (back fat), vegetables and pork feet broth
Porkyaki: Lardo (back fat), vegetables and pork feet broth
Special San Zé to take away: grilled free-range pork (6-8 hours), coleslaw, onion farofa, banana tartar, bean tutu.  Serves three or four people
Special San Zé to take away: grilled free-range pork (6-8 hours), coleslaw, onion farofa, banana tartar, bean tutu. Serves three or four people

Lido 84 (Gardone Riviera, Italy)

Stewed fusillona, ​​marinated green tomato water, pistachios and basil
Stewed fusillona, ​​marinated green tomato water, pistachios and basil
Risotto alla Parmigiana, with guinea fowl liver, candied pumpkin
Risotto alla Parmigiana, with guinea fowl liver, candied pumpkin

Quintonil (Mexico City)

Flat iron cut of meat with drunken sauce and onion reduction, roasted aubergine purée and caramelized onions
Flat iron cut of meat with drunken sauce and onion reduction, roasted aubergine purée and caramelized onions
Typical mole, accompanied with a garland of fresh organic vegetables
Typical mole, accompanied with a garland of fresh organic vegetables

La Calandre (Rubano, Italy)

Sole al cucchiaio (Sun by the spoonful).  Mango and yuzu juices, green Tabasco and vodka with yellow datterino tomato and lime sorbet served with a salad of cucumber, lettuce heart, avocado, basil and black rice fries.  A fresh antipasto from the summer menu
Sole al cucchiaio (Sun by the spoonful). Mango and yuzu juices, green Tabasco and vodka with yellow datterino tomato and lime sorbet served with a salad of cucumber, lettuce heart, avocado, basil and black rice fries. A fresh antipasto from the summer menu
What a nut!  (Che night!).  A dessert made without flour or dairy.  The different uses of the nuts give it fullness of flavor and, at the same time, lightness
What a nut! (Che night!). A dessert made without flour or dairy. The different uses of the nuts give it fullness of flavor and, at the same time, lightness

This selection of restaurants is made based on the votes of 1,080 experts from around the world, including journalists, chefs and foodies from 27 geographical regions.

The prizes have been awarded since 2002 by 1,080 “independent experts” (chefs, specialized journalists, restaurant owners, “traveling gourmets”, etc.) who rate their experiences in the last 18 months.

Distributed in 27 regions of the world, each one can choose 10 restaurants, of which at least three must be outside their geographical region.

The legitimacy of this classification, sponsored by various brands, is often disputed, especially by French chefs who accuse it of complacency and opacity.

For this reason, its detractors, including the French, Japanese and Americans, launched “The List” in 2015, a classification of 1,000 restaurants around the world.

(With information from EFE and AFP)

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