10 Best Restaurants in the World

The recovery of tourism, hotels and gastronomy begins. After more than a year and a half of closures and restrictions, people are traveling again and enjoying the best places on the planet.

The World's 50 Best site has published the list of the best restaurants in the world in this year 2021 and we have wanted to reference the top ten places. To the delight of the Ibero-American Academy of Gastronomy and its tireless efforts to raise the quality of culinary art in the region, half of those first ten places are divided between Spain and Peru, with three and two restaurants, respectively.

This is the list of the 10 best restaurants in the world in 2021, the year of the recovery of gastronomic tourism:

1. Mirazur (Menton, France)

The top spot on the list has unbeatable views of the Côte d'Azur, three levels of cascading orchards producing the sweetest produce, and a talented team of chefs and room staff who combine to make Mirazur the ultimate dining experience. definitive. Mauro Colagreco 's unique cuisine is inspired by the sea, the mountains and the restaurant's own gardens, including Menton's iconic citrus fruits.

During the three months of closure in 2020 due to the pandemic, Colagreco took the opportunity to renew Mirazur's culinary offer. The new "Lunar Menu", inspired by the cycle of nature, is divided into four offers (root, leaf, flower and fruit), based on seasonality. They include creations such as a delicate rose built with Sanremo prawns, or a striking combination of cucumber and nasturtium.

2. Noma (Copenhagen, Denmark)

The original Noma was undoubtedly one of the most important restaurants of its generation. With his food, René Redzepi developed a new genre of cuisine. New Nordic cuisine looks back to look forward; delves beyond seasonality to explore unrecognized forage products, while seamlessly weaving together a study of fermentation.

With the relaunch of Noma, Redzepi introduced a new gastronomic structure in which the restaurant offers three menus a year, each with around 20 dishes, based on the best ingredients available during a given season. Throughout each menu, the ideology that gave Noma its name is upheld: indigenous ingredients explored through the lens of myriad culinary techniques that come together to become much more than the sum of their constituent parts.

 

3. Etxebarri Grill (Axpe, Spain)

Chef Víctor Arguinzoniz has a remarkable ability to bring out explosive flavor from seemingly simple ingredients, most of which are grilled in an open hearth. Despite its global fame, what separates Etxebarri from many other world-class restaurants is its simple, yet austere, stone-clad, unassuming second-floor lounge. Relaxed and effortless, yet impeccably charming, the style of service blends perfectly with its surroundings. The ground floor of Etxebarri houses a basic bar that also doubles as the village pub.

4. Gaggan (Bangkok, Thailand)

For four consecutive years (2014-2018), Gaggan was voted No. 1 of the 50 Best Restaurants in Asia, a testament to the constant innovation and improvement at this ever-evolving hub of creativity. Chef Gaggan Anand , influenced by El Bulli, serves a menu of 25 or more plates of quick little bites, many of which are eaten with the hands.

With the help of a test kitchen and shiny new equipment, Anand's menu has evolved from a purely modern Indian cuisine to a much more global cuisine, as the chef has traveled and been influenced by restaurants around the world. . The menu now includes Mexican-inspired tacos, Japanese-Indian nigiri sushi, and even eggplant Oreo cookies. The classic Yogurt Blast remains on the menu alongside newer signatures like Lick It Up, where diners are encouraged to lick up a tasty curry straight from the plate.

5. Geranium (Copenhagen, Denmark)

The seemingly unlikely duo of nature and technology is at the heart of chef Rasmus Kofoed 's progressive tasting menu : More than 17 inspired and artistic dishes made up of organic and wild-caught Scandinavian ingredients. Diners delight in seeing a presentation of brittle, almost translucent leaves made with Jerusalem artichoke puree, noting that what appear to be razor clams are actually squid-ink painted dough.

6. Central (Lima, Peru)

The flagship restaurant of chefs Virgilio Martínez and Pía León is a sanctuary to all that is Peruvian, including many ingredients rarely served elsewhere. The husband and wife team has been traveling the length and breadth of the country for several years to obtain interesting and unique products from the land, the sea and the mountains.

Martínez and León like to play with the many varieties of corn, potatoes and other much more obscure products that Peru's highly biodiverse landscape has to offer. Classics include Land of Corn and Extreme Stems, with newer dishes like Aguas de Nanay, featuring piranha fish served in a whole piranha head filled with sharp teeth. The menu explores all altitudes, from 20 meters below sea level to 4,100 meters above, in more than 17 dishes.

7. Mugaritz (San Sebastian, Spain)

Mugaritz is playful, avant-garde and highly innovative. It is a creative gastronomic experience developed by chef Andoni Luis Aduriz with the aim of opening minds; Aduriz freely admits that not all of his dishes are designed to be enjoyed by diners. The 20- to 30-course menu items - which change throughout its eight-month season - bear poignant names like "How Long Does a Kiss Last" or "Depends on How You Look At It."

Expect the unexpected: Mugaritz is not for the faint of heart. Drawing from a rich tapestry of Basque ingredients, Aduriz flips them over to serve crab on frozen tongue, raw pork heart, or plated acorn-fed ham on perfectly timed musical tableware for all diners to eat and orchestrate together.

8. Arpege (Paris, France)

Alain Passard is one of the few chefs who has remained at the top of world haute cuisine for decades. He has retained three Michelin stars at Arpège for more than two decades in times of great personal and culinary change, and in 2019 he received the Chefs' Choice Award, sponsored by Estrella Damm, at The World's 50 Best Restaurants Awards in Singapore.

Despite its ever-changing menu, Passard has managed to amass a number of signature dishes over the years, some so famous that diners book months in advance for the first taste of white asparagus in spring or the arrival of black truffles. in autumn. Other emblematic dishes are the meatballs, stuffed with seasonal vegetables, and the Norway lobster carpaccio with caviar.

9. Enjoy (Barcelona, Spain)

Gazpacho in the form of a sandwich? Crispy egg yolk? Liquid salad? Hare bonbon? If these seemingly paradoxical dishes don't pique your interest, then Enjoy is not your restaurant. But for most who come to this unique Barcelona restaurant, these surprises are part of an exciting roller coaster dining experience.

In contrast to the hyperactive and avant-garde menu, which can exceed 30 dishes, the dining room seems relatively simple and serene: bright, white and open to an outside terrace. However, the overall design is no less creative, incorporating a ceramic-clad tunnel effect as diners move from the narrow entrance area, almost through the busy kitchen, into the larger space of the restaurant.

10. Maido (Lima, Peru)

When Peru meets Japan at the table, Nikkei is born - and chef Mitsuharu 'Micha' Tsumura is the Nikkei king. This translates into a cozy place where fresh fish and citrus-filled sauces reign supreme. It is not surprising that it has been chosen as The Best Restaurant in Latin America in both 2017 and 2018.

Tsumura's Nikkei Experience menu is a journey through Peruvian-Japanese fusion cuisine, with an emphasis on seafood. There's succulent miso-marinated cod with crispy walnuts, nigiri sushi, sea urchin rice, the legendary 50-hour-cooked beef short rib, and even tofu cheesecake ice cream. Everything is full of flavor, sparkle and the bright and natural colors of Peruvian products. There is also a sushi counter and a separate menu for regular or business diners.