The rankings are important, but not necessarily have to be followed instead. From the last The World's 50 Best Restaurants we have chosen those restaurants that have a touch more than the others, although they are all valid. To book now, be patient …
To have time – and budget of course – it would be wonderful to shoot all the 120 restaurants named in the one season The World’s 50 Best Restaurants: it is not impossible, but definitely complicated. Among the experts, the British critic Andy Hayler is mentioned, who on five occasions managed to visit all three Michelin stars, which are more or less 110. But it is another championship, considering that 75% of the twisted is found in France, Italy, Japan and the United States of America. This year, at the awarding of Singapore, 25 nations were represented: a record that certifies the internationality of The World's 50 Best Restaurants and the fact that one can eat (very) well in countries once cut off from gourmet routes such as Turkey, India or Brazil . So for those who want to do the exploit, they are lurking thousands of miles.
Obviously our selection is very personal and easily reversible. We have left out scientifically the restaurants that The World's 50 Best Restaurants has placed in a kind of Hall of Fame – creating many discussions – of winners of the past. No longer votable even if their restaurants are at the top, as is the case of Can Roca in Girona and Osteria Francescana in Modena (here: even if you are ready to wait a year, it is an unmissable journey). We have focused on places that are doing great cooking in this precise season, just like the others in the ranking, but with that extra touch that conquers or with new ideas. Expensive seats, but not necessarily very expensive. Exclusive in the sense that they should be lived peacefully, but conscious that they are not the norm, from the location to the cellar. Book now, have a lot of patience – since they are full months away – and have fun.
A jewel in the countryside, 200 meters from the border between Italy and France. A light and seasonal cuisine that Colagreco explains «takes the best from the sea, from the mountains and from the garden which in the last case is represented by the large interior gardens. The technique of the dishes is the daughter of her transalpine masters, the decidedly Mediterranean taste also because the strengths of the brigade are very Italian.
Noma 2.0 – Copenhagen
The last of the creatives, René Redzepi, is the second chapter of his story. More than ever Nordic, starting from the local that is a Danish farm, obviously of pure design. Only three menus in a year, twenty courses: fish in winter, vegetarian in summer, forest (also with game) in autumn. The signature dish of the new course? Trout eggs marinated in katsuobushi on a marinated egg gel. In comparison, Colagreco is a conservative.
Lido 84 – Gardone Riviera
From the first personal adventure to the top 100 in five years. Story from film that of Riccardo Camanini, weaned by Marchesi and past for the French school: pure talent, crazy application, ideas with continuous jet. In his small and suggestive local on the Garda there is a unique vision in Italy and it is not just great cooking.
Extebarru – Axtondo (Spain)
How to become the third restaurant on the planet cooking everything on the grill? And if that weren't enough, in a stone cottage near Bilabo? It takes a asador ingenious as the Basque Victor Arguinzoniz: every food, every dish – including desserts – undergoes at least one passage on the most famous grills of world cuisine.
Le Calandre – Rubano
The parent company of the Alajmo family is one bonbonniere on the Padana Superiore state road. Two tasting menus at the highest level, which express all the talent of Massimiliano Alajmo, with iconic dishes like the recent Cappuccino Murrina and Illusion, sweet with twenty variations on chocolate
Disfrutar – Barcelona
Three good guys of Ferran Adrià who have put to good use the teaching of the Catalan guru. A summit climb, very fast, naturally focusing on creativity, with a 30-course tapas style menu. Even more surprising considering the basic style restaurant. Unmissable place for the orphans of El Bulli.
Piazza Duomo – Alba
The top landing of an area with very high quality food and wine like the Langa. At the helm of the restaurant is Enrico Crippa, one of Marchesi's most illustrious students, with an exceptional hand on the vegetable. Take advantage of the two most famous greenhouses in our kitchen to create masterpieces such as Salad 21, 31, 41 … which in May is composed of a hundred varieties including flowers, herbs and vegetables.
Arpege – Paris
It deserves the trip because, beyond the ranking, it is the best French restaurant: Alain Passard is a true artist, particularly on the vegetable. Three Michelin stars since 1996, it was the first – five years later – to abolish meat and fish from its menu and then reintroduce them in small doses. Dishes that look like paintings, of a lightness often unknown to the transalpine cuisine.
Pujol – Mexico City
The top in North America. Thanks to the chef-patron Enrique Oliveira, the first to make Mexican haute cuisine, extolling the tradition: one of his signature dishes is the Mole Madre, Mole Nuevo or rather a game on the typical Puebla sauce, the basis of Aztec cuisine. He also runs Cosme in New York, led by Daniela Soto-Innes, the best cook in the world for 2019.
It is the best restaurant in South America and remains cover of modern Peruvian cuisine, which is among the most complete in the world. The soul is Virgilio Martinez, a formidable researcher of local products: his tasting interprets the Pacific Ocean fish in 17 courses like the herbs growing on top of the Andes.