The World's 50 Best Restaurants 2019: the ranking of the best restaurants in the world
After an hour of suspense orchestrated with the consummate skill of a well-proven award, the verdict of the 1040 international voters crowned the Mirazur of Mauro Colagreco in Mentone, in front of an audience of 1200 invited to this year a Singapore and euphoric at the right point in the setting of Marina Bay Sands, the hotel with which Singapore has entered the number of cities with the most futuristic skyscrapers in the world.
Who is Mauro Colagreco?
43 years old, born in La Plata, Argentina, grandparents from Abruzzo, Mauro Colagreco, built his technique at the school of Alain Passard and Alain Ducasse, two of the most extraordinary chefs in contemporary France, and then developed his personal style in ten years of work. The adjective that best defines his kitchen is, perhaps, Mediterranean because it comes from the products of the Riviera: crunchy vegetables, fish, wild herbs, with curious forays into the Italian province such as the use of Parmesan or the bagna caoda sauce.
The best restaurant in the world
His climb to the top was fast, constant and partly unexpected: fourth in 2017, third in 2018, and now Best of the World. It has also brought some satisfaction to the Italian public, because Colagreco is a little Italian and loves it. From this year the winner will not have to fear descents in the future rankings, because the first of the class have entered the category of Best of the Best, that is, they have become, literally, champion, or a panel that will not be submitted to the vote of the judges.
In second place the Noma 2.0, the new adventure of René Redzepi: the chef who baptized the 50BEST repeatedly, closed to "find inspiration" and reopened last year in a new place and with a menu structured according to the seasonality of local products.
Quinto, to confirm the genius of Nordic cuisine, which has become a gastronomic destination in a few years, the Geranium of Copenhagen. In fourth place Gaggan, in Bangkok, an Indian-Thai who has created a synthesis of extraordinary modernity between Indian and Thai cuisine.
Strong Spain in third place with the big one asador Extebarri, magician of the grid (also in the sense that he makes them build according to what he puts on the fire), in Atxonda; to which are added the Mugaritz in San Sebastian earning a well-deserved seventh place, e disfrutar to Barcelona. The beautifully hybrid cuisine of South America comes along with the Central of Lima in sixth place e Maido, from Lima to the tenth.
After the exploit of Massimo Bottura last year, a disappointing placement, all in the "back" and downhill: Piazza Duomo, in Alba, at 29 compared to 16 in 2018; Le Calandre, in Rubano (Padua), which fell from 23 to 31; the Real Castel di Sangro descends from 36 to 51; Uliassi, fresh three Michelin stars in Senigallia at 61. A round of applause a Lido 84, 78th, but crowned by the special prize One to watch, to keep an eye on. For the rest, we wonder why a kitchen that is now considered by all among the best in the world, has disappointed us.
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