Tag: restaurant

This is the best restaurant in the world in 2019 – Italian Cuisine

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.

The ranking

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.

It's Italy?

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.

What will be the best restaurant in the world in 2019? – Italian Cuisine

Pending the announcement of the winner and ranking, here are the news of the World’s 50 Best Restaurants 2019

Tuesday 25 will be an evening in full Hollywood style as is now tradition for the proclamation of the winners of the World’s 50 Best Restaurants, the ranking of best 50 chefs in the world, whose appearance 18 years ago it shuffled the cards compared to the venerable Michelin with the introduction of new rules of judgment and a parterre of a thousand traveling judges. The chosen venue, each year different, this year is Singapore. With two new features.

The first concerns the list of so-called Back 50, because behind the Best 50, there have always been another 50, in hopeful ascent, whose position is announced in advance of the grand finale. A high marketing move to keep the tension alive during the year with various moments of recall, including the best woman chef and the restaurant to keep an eye on. This year the list of back passes from 51 to 70. The declared intent is to develop diversity, entering 30% of new territories. "Only Antarctica is missing," someone noted. The addition of 20 clubs to the 100 coincides, with another clever move, with the 120 years of San Pellegrino, historic sponsor of the Award.

The second novelty lies in the fact that the restaurants that have won first place in recent years, from 2019 will not appear among the judges "to make room for change”, As decided by the managers of the 50 BEST.

We, that summit, touched it last year with the Franciscan of Massimo Bottura in Modena, preceded by Eleven Park of New York, and from Celler de Can Roca of Girona (Spain). It is an exception René Redzepi del Noma of Copenhagen, first on several occasions, which returns with the Noma 2.0, its new venue and its new formula.

And the rest of Italy, how are you? The scale is in motion: the Real of Niko Romito in Castel di Sangro, it has moved from place 36 to 51 – perhaps due to its adherence to a very minimalist style difficult to replicate in its new openings. But with Uliassi in Senigallia at 61, with Lido 84 in Gardone Riviera at 78 (also in the "One to Watch" section and with the St, Hubertus in Alta Val Badia to 116, the climb is interesting.

World’s 50 best restaurants 2018 – Photography ringofcolour.com

The sweet Rome of Andrea Antonini, chef of the Imàgo restaurant – Italian Cuisine

Andrea Antonini is the new chef at the Imàgo restaurant in Rome, on the top floor of the historic hotel that is the Hassler. On the summit of Trinità dei Monti

The first to trust him behind the stove was Andrea Fusco who, with his restaurant Giuda dancer! (from the favorite curse of Dylan Dog) he established himself as a forerunner of creative Roman cuisine. Today Andrea Antonini, born in 1991, grew up in Spinaceto, Roma Sud area, agrarian studies made unwillingly, dishwasher at the Corte dei Conti canteen is the new chef of the Imàgo restaurant on the top floor of the historic hotel that is the Hassler. On the summit of Trinità dei Monti.

At the interview, Antonini presents himself with a white chocolate with yuzu, the "divo" of citrus fruits, just to make it clear that for him, desserts are a serious matter. "The menu is in fieri, but I'm sure I'll put in a soufflé and the petit four cart. A cart of desires , he anticipates.
A decision surely inspired by the professional experiences in the land of Spain. «I worked for over a year with Quique Dacosta (3 Michelin stars from Denia, Costa Blanca, ed ) and Juanfra Valiente, the most creative mind I have ever known. I even cooked jellyfish with them, but I didn't have the courage to eat them, "he recalls amused.

Then it was the turn of another temple of world cuisine, El Celler de Can Roca (3 Michelin stars of Girona, ed) where the sweets of Jordi, master pastry chef, are a joy for the eyes and the palate. "It is there, in a brigade of 30 people, that I learned how to organize a kitchen. A 140-seat car per day. Infallible". And it is precisely there that Andrea wins the prize for creativity announced by Joan Roca. Recipe? Romanissima: red mullet, panzanella and lemon. Italianness is almost a mantra for the young cook (he hates the word chef) who took the baton of Francesco Apreda, a Neapolitan with a touch of the Orient on the palate, to Imàgo. "Of his menu, certainly without the use of spices. But in our kitchen (there are 8 of us and works closely with Matteo Taccini, his contemporary, already at work at the Enigma restaurant in Barcelona, ed) the extra virgin olive oil, the vegetables of the Roman agro, the water will reign supreme. We have decided to eliminate the vacuum and satisfy the seasonality of the raw materials. I would also like to include the butter and oil service. Certainly, the best butter is the French one with which all the great cooks roast the meat , he fends off. Also good for making desserts.