Tα 50 κορυφαία Restaurants στον κόσμο!
Από τη Νέα Υόρκη στη Λίμα και από
τη Σιγκαπούρη στο Παρίσι
Το πρώτο τρίμηνο κάθε χρόνιας είναι ιδιαιτέρως κρίσιμη για την παγκόσμια γαστρονομία καθώς στο τέλος της συγκεκριμένης περριόδου ανακοινλώνται η ετήσια λίστα των «The World’s 50 Best Restaurants», ένας τόσο αμφιλεγόμενος όσο και επιδραστικός θεσμός. Επιδραστικός επειδή τα εκάστοτε εστιατόρια που περιλαμβάνονται σε αυτή βλέπουν αυτόματα τη δημοτικότητα και την πελατεία τους να αυξάνεται κατακόρυφα, αμφιλεγόμενος επειδή έχει κατηγορηθεί πως επικεντρώνεται στα εστιατόρια της Ευρώπης, πως αγνοεί τα εστιατόρια που διευθύνονται από γυναίκες και πως προτιμά τα πανάκριβα μενού με τις άκρως εκλεπτυσμένες γεύσεις.
Η βαθμολόγηση του 2017 ολοκληρώθηκε την Τετάρτη 5 Απριλίου, όταν και ανακοινώθηκε η φετινή λίστα με τα 50 καλύτερα εστιατόρια του κόσμου. Μόλις 3 γυναίκες περιλαμβάνονται στις 50 θέσεις της, ενώ οι τιμές των νικητήριων μενού παραμένουν σταθερά ακριβές. Για παράδειγμα, ο μεγάλος νικητής του 2017, το εστιατόριο Eleven Madison Park των Daniel Humm και Will Guidara στη Νέα Υόρκη, διαθέτει μια εκπληκτική πολιτική φιλοξενίας, όπως να κερνάει τους πελάτες του ολόκληρα μπουκάλια Calvados (μπράντι μήλου) στο τέλος του φαγητού προτρέποντάς τους να πιουν όσο θέλουν και να τους κάνει δώρο βάζα με granola κατά την αποχώρησή τους. Για να γευματίσουν, όμως, δύο άτομα στο εν λόγω εστιατόριο, θα τους κοστίσει περισσότερα από $1000.
Η απονομή των βραβείων «World’s 50 Best Restaurants» εκδικάζεται ανεξάρτητα από την παγκόσμια συμβουλευτική φίρμα Deloitte. Οι περίπου 1500 κριτές αποτελούνται από κριτικούς γεύσης, σεφ και ιδιοκτήτες εστιατορίων, καθώς και από πολυταξιδεμένους λάτρεις της γαστρονομίας. Παρακάτω μπορείτε να δείτε ολόκληρη τη φετινή λίστα των νικητών.
1. Eleven Madison Park (New York City)
Chef: Daniel Humm
Eleven Madison Park is a contemporary American restaurant located at 11 Madison Avenue, at East 24th Street, in the Flatiron District of Manhattan, New York City. It ranked third in the S. Pellegrino World’s 50 Best Restaurants in 2016,and won the award for best restaurant in the world in the 2017 poll.
Chef: Daniel Humm
Eleven Madison Park is a contemporary American restaurant located at 11 Madison Avenue, at East 24th Street, in the Flatiron District of Manhattan, New York City. It ranked third in the S. Pellegrino World’s 50 Best Restaurants in 2016,and won the award for best restaurant in the world in the 2017 poll.
2. Osteria Francescana (Modena, Italy)
Chef: Massimo Bottura
Osteria Francescana is a restaurant owned and run by chef Massimo Bottura in Modena, Italy. After attending law school, Massimo Bottura opened Osteria Francescana in 1995. In 2016, it was rated as the world’s best restaurant in the World’s 50 Best Restaurants. It was the first Italian restaurant to earn the award.It was also second best in 2015 and third best in 2013 and 2014. The first two positions in 2014 were won by Noma and El Celler de Can Roca respectively.
Chef: Massimo Bottura
Osteria Francescana is a restaurant owned and run by chef Massimo Bottura in Modena, Italy. After attending law school, Massimo Bottura opened Osteria Francescana in 1995. In 2016, it was rated as the world’s best restaurant in the World’s 50 Best Restaurants. It was the first Italian restaurant to earn the award.It was also second best in 2015 and third best in 2013 and 2014. The first two positions in 2014 were won by Noma and El Celler de Can Roca respectively.
3. El Celler de Can Roca (Girona, Spain)
Chef: Joan Roca
El Celler de Can Roca is a restaurant in Girona, Catalonia, Spain which was opened in 1986 by the Roca brothers, Joan, Josep and Jordi. It was first located next to their parent’s restaurant Can Roca, but moved to its current purpose built building in 2007. It has been received warmly by critics, and holds three Michelin stars. In 2013, it was named the best restaurant in the world by the magazine Restaurant, after having been ranked second in 2011 and 2012. In 2014, it was named second best restaurant in the world. In 2015, it was once again named the best restaurant in the world by the magazine Restaurant.
Chef: Joan Roca
El Celler de Can Roca is a restaurant in Girona, Catalonia, Spain which was opened in 1986 by the Roca brothers, Joan, Josep and Jordi. It was first located next to their parent’s restaurant Can Roca, but moved to its current purpose built building in 2007. It has been received warmly by critics, and holds three Michelin stars. In 2013, it was named the best restaurant in the world by the magazine Restaurant, after having been ranked second in 2011 and 2012. In 2014, it was named second best restaurant in the world. In 2015, it was once again named the best restaurant in the world by the magazine Restaurant.
4. Mirazur (Menton, France)
Chef: Mauro Colagreco
Mirazur is a restaurant in Menton, France rated with two stars by the Michelin Guide. The restaurant is run by chef Mauro Colagreco. The restaurant was voted 35th best in the world in Restaurant (magazine) Top 50 2009.
Chef: Mauro Colagreco
Mirazur is a restaurant in Menton, France rated with two stars by the Michelin Guide. The restaurant is run by chef Mauro Colagreco. The restaurant was voted 35th best in the world in Restaurant (magazine) Top 50 2009.
5. Central (Lima)
Chef: Virgilio Martinez, Pia Leon
Central Restaurante is a restaurant located in the Miraflores District, Lima, Peru. Central Restaurante is the flagship restaurant of Peruvian chef, Virgilio Martínez Véliz, and serves as his workshop in the investigation and integration of indigenous Peruvian ingredients into the restaurant’s menu. The restaurant is known for its contemporary interpretation and presentation of Peruvian cuisine. GQ Latinoamérica calls Central Restaurante “the heart of his [Virgilio Martínez Véliz] gastronomic philosophy.” In 2012, Central Restaurante was named Best Restaurant of Peru by the Peruvian dining guide, SUMMUM. In 2013, Central Restaurante entered as number 50 in The World’s 50 Best Restaurants as awarded by the British magazine Restaurant., and in 2014 jumped 35 places receiving “Highest Climber” recognition and ranking as number 15 in the world. On August 21, 2014, Central Restaurante for the third consecutive year was awarded Best Restaurant of Peru by the Peruvian Dining Guide, SUMMUM, and additionally received awards for Best Contemporary Peruvian cuisine and Best Sommelier. Central has been named the best restaurant in Latin America for 4 consecutive years (2014, 2015, 2016 and 2017), and the 4th ranked restaurant in the world in 2015 and 2016.
Chef: Virgilio Martinez, Pia Leon
Central Restaurante is a restaurant located in the Miraflores District, Lima, Peru. Central Restaurante is the flagship restaurant of Peruvian chef, Virgilio Martínez Véliz, and serves as his workshop in the investigation and integration of indigenous Peruvian ingredients into the restaurant’s menu. The restaurant is known for its contemporary interpretation and presentation of Peruvian cuisine. GQ Latinoamérica calls Central Restaurante “the heart of his [Virgilio Martínez Véliz] gastronomic philosophy.” In 2012, Central Restaurante was named Best Restaurant of Peru by the Peruvian dining guide, SUMMUM. In 2013, Central Restaurante entered as number 50 in The World’s 50 Best Restaurants as awarded by the British magazine Restaurant., and in 2014 jumped 35 places receiving “Highest Climber” recognition and ranking as number 15 in the world. On August 21, 2014, Central Restaurante for the third consecutive year was awarded Best Restaurant of Peru by the Peruvian Dining Guide, SUMMUM, and additionally received awards for Best Contemporary Peruvian cuisine and Best Sommelier. Central has been named the best restaurant in Latin America for 4 consecutive years (2014, 2015, 2016 and 2017), and the 4th ranked restaurant in the world in 2015 and 2016.
6. Asador Etxebarri (Axpe, Spain)
Asador Etxebarri is a Spanish restaurant in Atxondo (Biscay), Basque Country which was voted 10th best in the world in Restaurant (magazine) Top 50 Awards 2015. The chef is Victor Arguinzoniz, who cooks everything over a grill. Thus, all courses, even dessert, have the taste of fire. Victor Arguinzoniz, the owner and chef was born in the same village, next to the restaurant, and worked in a flag factory for many years before buying the restaurant with his father and uncle. He taught himself to cook and built his own kitchen full of manual grilling contraptions using multiple types of wood. Victor loves to barbecue, he is rarely seen out of the kitchen. He is known for juicy Palamós prawns, homemade chorizo tartare and finally a huge tomahawk steak before dessert.
Asador Etxebarri is a Spanish restaurant in Atxondo (Biscay), Basque Country which was voted 10th best in the world in Restaurant (magazine) Top 50 Awards 2015. The chef is Victor Arguinzoniz, who cooks everything over a grill. Thus, all courses, even dessert, have the taste of fire. Victor Arguinzoniz, the owner and chef was born in the same village, next to the restaurant, and worked in a flag factory for many years before buying the restaurant with his father and uncle. He taught himself to cook and built his own kitchen full of manual grilling contraptions using multiple types of wood. Victor loves to barbecue, he is rarely seen out of the kitchen. He is known for juicy Palamós prawns, homemade chorizo tartare and finally a huge tomahawk steak before dessert.
7. Gaggan (Bangkok)
Gaggan is a restaurant run by chef Gaggan Anand in Bangkok, Thailand. In 2017, it was named by Restaurant as the best restaurant in Asia in the list of The World’s 50 Best Restaurants, placing 7th overall worldwide. The restaurant was opened in Bangkok, Thailand, by Indian chef Gaggan Anand in 2010, who had lived in Bangkok since 2007. He sought to refine Indian food to the same fine dining level as seen by other styles of cuisine such as French or Japanese within Thailand. The restaurant is located in a former 19th century townhouse. While the property was being renovated prior to opening, the 2010 Thai political protests took place meaning that Anand couldn’t visit the restaurant for a period of time. The interior decor has a running color scheme of white and beige throughout, but there are additions of neon purple lights and scatter cushions in a variety of colors. The restaurant’s dining area spreads across two floors which remain in a series of small enclosed rooms.
Gaggan is a restaurant run by chef Gaggan Anand in Bangkok, Thailand. In 2017, it was named by Restaurant as the best restaurant in Asia in the list of The World’s 50 Best Restaurants, placing 7th overall worldwide. The restaurant was opened in Bangkok, Thailand, by Indian chef Gaggan Anand in 2010, who had lived in Bangkok since 2007. He sought to refine Indian food to the same fine dining level as seen by other styles of cuisine such as French or Japanese within Thailand. The restaurant is located in a former 19th century townhouse. While the property was being renovated prior to opening, the 2010 Thai political protests took place meaning that Anand couldn’t visit the restaurant for a period of time. The interior decor has a running color scheme of white and beige throughout, but there are additions of neon purple lights and scatter cushions in a variety of colors. The restaurant’s dining area spreads across two floors which remain in a series of small enclosed rooms.
8. Maido (Lima)
Life is movement. Nothing is static or absolute. No one is. We are in a state of constant flux, just like the Earth, the tides, bacteria, light, the blood in our bodies, colors, seeds. Like family trees, cuisines are constantly being redefined, their identities enriched by an intense intercultural exchange which has formed the basis of all civilization ever since humans shared their first sounds, products, ideas, and customs. Fusion cuisine is just that: cooking, an inclusive word that perfectly encompasses it all. The fireplace is where bloodlines merge, where people come to sing, individual and group histories are forged, life gestates. The fireplace is where dialogue is fostered, the elements meet, opposites attract. Thus was born Peruvian Nikkei cuisine: from a complex history called Peru; and another, equally complex, far-off and foreign history called Japan that merged to live in harmony and create the third reality: Nikkei Cuisine.
Life is movement. Nothing is static or absolute. No one is. We are in a state of constant flux, just like the Earth, the tides, bacteria, light, the blood in our bodies, colors, seeds. Like family trees, cuisines are constantly being redefined, their identities enriched by an intense intercultural exchange which has formed the basis of all civilization ever since humans shared their first sounds, products, ideas, and customs. Fusion cuisine is just that: cooking, an inclusive word that perfectly encompasses it all. The fireplace is where bloodlines merge, where people come to sing, individual and group histories are forged, life gestates. The fireplace is where dialogue is fostered, the elements meet, opposites attract. Thus was born Peruvian Nikkei cuisine: from a complex history called Peru; and another, equally complex, far-off and foreign history called Japan that merged to live in harmony and create the third reality: Nikkei Cuisine.
9. Mugaritz (Errenteria, Spain)
Mugaritz is a well-known restaurant in Rentería, Guipúzcoa (Spain), which opened on March 1998 under the management of Chef Andoni Luis Aduriz. It is considered one of the world’s best restaurants since 2006 according to Restaurant Magazine and has been recently been ranked fourth in this toplist. The restaurant is recognized by the press as “the most important gastronomic phenomenon of the world in recent times”. Both Mugaritz and Andoni Luis Aduriz frequently show up on pages of media like “Omnivore”, “Le Figaro” in France, “Brutus”, “Cuisine Kingdom” in Japan, “The Trade” and “Republic” in Latin America and the U.S. “Time” or “The Observer “. Mugaritz earned his first Michelin star in 2000 and, five years later, in 2005, the Michelin Guide awarded him a second one. The restaurant has also the highest rating by the Repsol Guide, the Three “Soles” and a multitude of honors for his innovative and creative activity in gastronomy.
Mugaritz is a well-known restaurant in Rentería, Guipúzcoa (Spain), which opened on March 1998 under the management of Chef Andoni Luis Aduriz. It is considered one of the world’s best restaurants since 2006 according to Restaurant Magazine and has been recently been ranked fourth in this toplist. The restaurant is recognized by the press as “the most important gastronomic phenomenon of the world in recent times”. Both Mugaritz and Andoni Luis Aduriz frequently show up on pages of media like “Omnivore”, “Le Figaro” in France, “Brutus”, “Cuisine Kingdom” in Japan, “The Trade” and “Republic” in Latin America and the U.S. “Time” or “The Observer “. Mugaritz earned his first Michelin star in 2000 and, five years later, in 2005, the Michelin Guide awarded him a second one. The restaurant has also the highest rating by the Repsol Guide, the Three “Soles” and a multitude of honors for his innovative and creative activity in gastronomy.
PPAG165; PPAG architects
11. Blue Hill at Stone Barns (Pocantico Hills, New York)
Stone Barns Center for Food & Agriculture is a non-profit farm and educational center with a partner restaurant, Blue Hill at Stone Barns, located in Pocantico Hills, New York. The Center was created on 80 acres (320,000 m2) formerly belonging to the Rockefeller estate in Pocantico Hills by David Rockefeller and his daughter, Peggy Dulany. Stone Barns promotes sustainable agriculture, local food, and community-supported agriculture. Stone Barns is a four-season operation.
Stone Barns Center is also home to Dan Barber’s Blue Hill at Stone Barns, a restaurant that serves contemporary cuisine using local ingredients, with an emphasis on produce from the Center’s farm. Blue Hill staff also participate in the Center’s education programs.
Stone Barns’ property was once part of Pocantico, the Rockefeller estate. The stone barns themselves were commissioned by John D. Rockefeller, Jr. to be a dairy farm. The complex fell into disuse during the 1950s and was mainly used for storage. In the 1970s, agricultural activity resumed when David Rockefeller’s wife Peggy began a successful cattle breeding operation.
Stone Barns Center for Food and Agriculture was created by David Rockefeller, his daughter Peggy Dulany, and their associate James Ford as a memorial for Peggy Rockefeller, who died in 1996. Stone Barns opened to the public in May 2004.
Stone Barns Center for Food & Agriculture is a non-profit farm and educational center with a partner restaurant, Blue Hill at Stone Barns, located in Pocantico Hills, New York. The Center was created on 80 acres (320,000 m2) formerly belonging to the Rockefeller estate in Pocantico Hills by David Rockefeller and his daughter, Peggy Dulany. Stone Barns promotes sustainable agriculture, local food, and community-supported agriculture. Stone Barns is a four-season operation.
Stone Barns Center is also home to Dan Barber’s Blue Hill at Stone Barns, a restaurant that serves contemporary cuisine using local ingredients, with an emphasis on produce from the Center’s farm. Blue Hill staff also participate in the Center’s education programs.
Stone Barns’ property was once part of Pocantico, the Rockefeller estate. The stone barns themselves were commissioned by John D. Rockefeller, Jr. to be a dairy farm. The complex fell into disuse during the 1950s and was mainly used for storage. In the 1970s, agricultural activity resumed when David Rockefeller’s wife Peggy began a successful cattle breeding operation.
Stone Barns Center for Food and Agriculture was created by David Rockefeller, his daughter Peggy Dulany, and their associate James Ford as a memorial for Peggy Rockefeller, who died in 1996. Stone Barns opened to the public in May 2004.
12. L’Arpège (Paris)
L’Arpège (French pronunciation: [laʁpɛʒ], the Arpeggio) is a French restaurant in Paris. The chef is Alain Passard. It was previously known as L’Archestrate when owned by Alain Senderens. Passard bought the restaurant from Senderens in 1986. It earned one star in the Michelin Guide in its first year, and earned two soon thereafter. It earned three Michelin stars in 1996, which it has maintained since. It was voted 19th best restaurant in the world in The S.Pellegrino World’s 50 Best Restaurants in 2011. L’Arpège is noted for being suitable for vegetarian and vegan dining.
L’Arpège (French pronunciation: [laʁpɛʒ], the Arpeggio) is a French restaurant in Paris. The chef is Alain Passard. It was previously known as L’Archestrate when owned by Alain Senderens. Passard bought the restaurant from Senderens in 1986. It earned one star in the Michelin Guide in its first year, and earned two soon thereafter. It earned three Michelin stars in 1996, which it has maintained since. It was voted 19th best restaurant in the world in The S.Pellegrino World’s 50 Best Restaurants in 2011. L’Arpège is noted for being suitable for vegetarian and vegan dining.
13. Alain Ducasse au Plaza Athénée (Paris)
Alain Ducasse (French: [alɛ̃ dykas]; born 13 September 1956) is a Monégasque chef. He formerly held French nationality. He operates a number of restaurants including Alain Ducasse at The Dorchester which holds three stars (the top ranking) in the Michelin Guide.
Alain Ducasse (French: [alɛ̃ dykas]; born 13 September 1956) is a Monégasque chef. He formerly held French nationality. He operates a number of restaurants including Alain Ducasse at The Dorchester which holds three stars (the top ranking) in the Michelin Guide.
14. Restaurant Andre (Singapore)
André Chiang is a Taiwanese chef and owner of five restaurants. He is the former head chef of the three Michelin star restaurant Le Jardin des Sens in France. He is known for his “Octo-philosophy” of eight elements which make up his dishes. In 2015, his self-titled Restaurant André was named the Best Restaurant in Singapore, and the fifth best in Asia by Restaurant magazine.
André Chiang is a Taiwanese chef and owner of five restaurants. He is the former head chef of the three Michelin star restaurant Le Jardin des Sens in France. He is known for his “Octo-philosophy” of eight elements which make up his dishes. In 2015, his self-titled Restaurant André was named the Best Restaurant in Singapore, and the fifth best in Asia by Restaurant magazine.
16. D.O.M. (São Paulo)
D.O.M. is a Brazilian cuisine restaurant in São Paulo run by Brazilian chef Alex Atala. Known for the use of native Brazilian ingredients, D.O.M. has been considered the best restaurant in South America since 2006 by Restaurant magazine, and since 2006 included in the S.Pellegrino World’s 50 Best Restaurants list.[3] In May 2012 the restaurant reached 4th place in the prestigious list. In 2014 Atala and D.O.M. won the Chefs Choice award. Atala researches the ingredients used in his restaurant and supervises production in various parts of Brazil. Some of these ingredients are: tucupi juice, pirarucu and piraíba fishes, the herb jambu, and the tapioca from manioc flour.
D.O.M. is a Brazilian cuisine restaurant in São Paulo run by Brazilian chef Alex Atala. Known for the use of native Brazilian ingredients, D.O.M. has been considered the best restaurant in South America since 2006 by Restaurant magazine, and since 2006 included in the S.Pellegrino World’s 50 Best Restaurants list.[3] In May 2012 the restaurant reached 4th place in the prestigious list. In 2014 Atala and D.O.M. won the Chefs Choice award. Atala researches the ingredients used in his restaurant and supervises production in various parts of Brazil. Some of these ingredients are: tucupi juice, pirarucu and piraíba fishes, the herb jambu, and the tapioca from manioc flour.
17. Le Bernardin (New York City)
Le Bernardin is a Michelin Guide three-star French seafood restaurant located at 155 West 51st Street (between 6th Avenue and 7th Avenue), in Midtown Manhattan in New York City. It was started in 1972 in Paris by Gilbert Le Coze and his sister Maguy Le Coze under the name Les Moines de St. Bernardin and moved to New York in 1986. Gilbert le Coze died of a heart attack in 1994, and Eric Ripert succeeded him as the head chef. Signature dishes include kindai maguro (sustainably raised Japanese bluefin tuna), wagyu beef[2] and escolar. Chef Ripert has gone on to open Philadelphia’s 10 Arts and Westend Bistro in Washington D.C.
Le Bernardin is a Michelin Guide three-star French seafood restaurant located at 155 West 51st Street (between 6th Avenue and 7th Avenue), in Midtown Manhattan in New York City. It was started in 1972 in Paris by Gilbert Le Coze and his sister Maguy Le Coze under the name Les Moines de St. Bernardin and moved to New York in 1986. Gilbert le Coze died of a heart attack in 1994, and Eric Ripert succeeded him as the head chef. Signature dishes include kindai maguro (sustainably raised Japanese bluefin tuna), wagyu beef[2] and escolar. Chef Ripert has gone on to open Philadelphia’s 10 Arts and Westend Bistro in Washington D.C.
18. Narisawa (Tokyo)
Les Créations de Narisawa is a French restaurant in Minato, Tokyo, Japan. It opened in Minami Aoyama in November 2003. Les Créations de Narisawa received one Michelin star in the 2008 Michelin Guide Tokyo, and then two stars in 2010. The restaurant was voted 20th best in the world in Restaurant (magazine) Top 50 2009, and the best restaurant in Asia. Most recently, the restaurant was named 8th in 2016. Chef Yoshihiro Narisawa was born on 11 April 1969 in Aichi Prefecture, Japan. He trained in Switzerland under Frédy Girardet, in France under Joël Robuchon, and in Italy at Antica Osteria del Ponte. Narisawa returned from Europe after 9 years and opened his own first restaurant in Odawara, Kanagawa, and named it “La Napoule”. He subsequently moved the entire operation to central Tokyo.
Les Créations de Narisawa is a French restaurant in Minato, Tokyo, Japan. It opened in Minami Aoyama in November 2003. Les Créations de Narisawa received one Michelin star in the 2008 Michelin Guide Tokyo, and then two stars in 2010. The restaurant was voted 20th best in the world in Restaurant (magazine) Top 50 2009, and the best restaurant in Asia. Most recently, the restaurant was named 8th in 2016. Chef Yoshihiro Narisawa was born on 11 April 1969 in Aichi Prefecture, Japan. He trained in Switzerland under Frédy Girardet, in France under Joël Robuchon, and in Italy at Antica Osteria del Ponte. Narisawa returned from Europe after 9 years and opened his own first restaurant in Odawara, Kanagawa, and named it “La Napoule”. He subsequently moved the entire operation to central Tokyo.
19. Geranium (Copenhagen)
Rasmus Kofoed is a Danish chef and restaurateur who won the gold medal at the 2011 Bocuse d’Or, after previously taking the bronze medal in 2005 and the silver medal in 2007 in the same competition. He is the head chef and co-owner of Geranium, a 3-star Michelin restaurant in Copenhagen.
Rasmus Kofoed is a Danish chef and restaurateur who won the gold medal at the 2011 Bocuse d’Or, after previously taking the bronze medal in 2005 and the silver medal in 2007 in the same competition. He is the head chef and co-owner of Geranium, a 3-star Michelin restaurant in Copenhagen.
20. Pujol (Mexico City)
Pujol is a Mexican restaurant named by Wall Street Journal as the best in Mexico City, and ranked 17th best restaurant in the world by Restaurant magazine in 2013. The chef is Enrique Olvera, who trained at the Culinary Institute of America. Pujol serves Mexican cuisine. In 2016, Pujol was ranked 25th best restaurant in the world and the 5th best restaurant in Latin America.
Pujol is a Mexican restaurant named by Wall Street Journal as the best in Mexico City, and ranked 17th best restaurant in the world by Restaurant magazine in 2013. The chef is Enrique Olvera, who trained at the Culinary Institute of America. Pujol serves Mexican cuisine. In 2016, Pujol was ranked 25th best restaurant in the world and the 5th best restaurant in Latin America.
21. Alinea (Chicago)
22. Quintonil (Mexico City)
23. White Rabbit (Moscow)
24. Amber (Hong Kong)
25. Tickets (Barcelona)
26. The Clove Club (London)
27. The Ledbury (London)
28. Nahm (Bangkok)
29. Le Calandre (Rubano, Italy)
30. Arzak (San Sebastian, Spain)
31. Alléno Paris au Pavillon Ledoyen (Paris)
32. Attica (Melbourne)
33. Astrid y Gastón (Lima)
34. De Librije (Zwolle, Netherlands)
35. Septime (Paris)
36. Dinner by Heston Blumenthal (London)
37. Saison (San Francisco)
38. Azurmendi (Larrabetzu, Spain)
39. Relae (Copenhagen)
40. Cosme (New York City)
41. Ultraviolet by Paul Pairet (Shanghai)
42. Boragó (Santiago, Chile)
43. Reale (Castel Di Sangro, Italy)
44. Brae (Birregurra, Australia)
45. Den (Tokyo)
46. L’Astrance (Paris)
47. Vendôme (Cologne, Germany)
48. Restaurant Tim Raue (Berlin)
49. Tegui (Buenos Aires)
50. Hof Van Cleve (Kruishoutem, Belgium)
22. Quintonil (Mexico City)
23. White Rabbit (Moscow)
24. Amber (Hong Kong)
25. Tickets (Barcelona)
26. The Clove Club (London)
27. The Ledbury (London)
28. Nahm (Bangkok)
29. Le Calandre (Rubano, Italy)
30. Arzak (San Sebastian, Spain)
31. Alléno Paris au Pavillon Ledoyen (Paris)
32. Attica (Melbourne)
33. Astrid y Gastón (Lima)
34. De Librije (Zwolle, Netherlands)
35. Septime (Paris)
36. Dinner by Heston Blumenthal (London)
37. Saison (San Francisco)
38. Azurmendi (Larrabetzu, Spain)
39. Relae (Copenhagen)
40. Cosme (New York City)
41. Ultraviolet by Paul Pairet (Shanghai)
42. Boragó (Santiago, Chile)
43. Reale (Castel Di Sangro, Italy)
44. Brae (Birregurra, Australia)
45. Den (Tokyo)
46. L’Astrance (Paris)
47. Vendôme (Cologne, Germany)
48. Restaurant Tim Raue (Berlin)
49. Tegui (Buenos Aires)
50. Hof Van Cleve (Kruishoutem, Belgium)
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