World's Leading Restaurants 2021

SPECIAL

WORLD’S LEADING RESTAURANTS LUXURY REDEFINED

Mirazur (Menton, France)

world luxury | DAILY | Issue 34 |

SALVATORE FERRAGAMO

(Menton, France) |Mirazur 2|

SPECIAL Publisher Kevin Rolfe

Features Editor Claudia Sermbezis

Editor Siddharth Thaker

Photography Mark Hakansson Ben Roberts Anjjelo San Buenaventura

Designers Mike Gibas Mark Askam Editorial Team Ana Strack Christopher O’Toole Rebecca Cohen Phil Blizzard

Production Team Nadeem George Denis Halilaj Tracy Rolfe Ella Smith Online George Cooke

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World Chefs News brings you the latest news about the world’s leading Chefs from restaurants and leading hotels around the globe.

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Working across a multitude of social media platforms, delivering content in an easily digestible image lead format in English, Arabic, Hindi, Chinese and Russian, we serve up a banquet of up-todate news to those who enjoy the culinary arts each and every day.

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THE WORLD’S RESTAURANT In focus for 2021 is Mediterranean venue Mirazur, run by Argentinian-Italian chef Mauro Colagreco. Mirazur is located in Menton, France, close to the Italian border. The restaurant had a remarkable year that began with Mirazur being awarded its third Michelin star. France “allows me to express myself," but "cuisine is able to cross all kinds of borders.” said Colagreco.

Hotly tipped Noma, with it's new Copenhagen location, is still buzzing with what is perhaps the world's most famous restaurant.

In Western Europe, the spotlight is on Spanish restaurant Asador Etxebarri, where all dishes, even dessert, are flamegrilled, giving a unique angle on cuisine.

In Asia, Bangkok's Gaggan has won many awards. It's ethos is that food is an act of love, and eating is sensual – that you can unlock the key to shattering foodgasms.

We couldn't agree more.

Take a peek into our selection of some of the World's Leading Restaurants in 2021.

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Mirazur (Menton, France)

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FRANCE

MIRAZUR

Chef Mauro Colagreco has found the perfect place to exercise his talents in this majestic 1930s building with mountains as a backdrop and magnificent sea views. It boasts a superb terraced garden, with fabulous views over Menton and the Mediterranean. In the kitchens, a team is busy preparing the dishes dreamt up by this young Chef who draws his inspiration as much from the rare vegetables and baby salad leaves from the Mirazur’s gardens as he does from his ItaloArgentinian roots. His quinoa risotto, woodland mushrooms and parmesan cream, and catch of the day with celeriac and a smoked sauce are an invitation to the culinary experiences to come.

‘Origins’ is the name of a project set up in partnership with two other Latin American chefs to protect the cultural heritage of small Latin communities: their culinary habits, techniques used, ancestral ingredients that typify the regional food. Their aim is to preserve their knowledge and culture, as well as to support local biodiversity, threatened by industrial farming methods. At the Mirazur, biodiversity is given pride of place in the gardens and orchards. More than 100 species live side by side, including 40 varieties of tomato. Fresh products that the team gather each morning, to the delight of their guests. https://www.mirazur.fr/

"Studying the past is the key to the future." The assertion of Mauro Colagreco, cook and alchemist of flavours in the fragrant air of his orchardgarden.

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Nestled deep in the Atxondo valley, at the foothills of the magical Mt. Anboto, we find Etxebarri. Far from the noise, the restaurant preserves ancient techniques of grill cooking using carefully selected firewood from different trees to work in harmony with the locally cultivated, natural produce, to offer endless possibilities of truly wonderful dishes.

Earth, ocean or fire. The decision is made each day, based upon which seasonal products are most freshly available. The result is a home-grown menu, beating in time with nature’s rhythm, humbly served and carefully and consistently put together with respect and a delicate touch. http://asadoretxebarri.com/

ASADO ETXEBA

OR ARRI

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THAILAND

GAGGAN

Gaggan Anand’s fertile imagination and culinary wit are played out in a lengthy but always fun tasting menu which balances the soulfulness of Indian street food with hyper-modern cooking techniques to unrivalled effect.

deconstructed and then brilliantly reimagined.

Further along the evening’s high-octane culinary journey you’ll find dishes entitled ‘Who Killed The Goat?’ (lamb chops cooked sous vide) and ‘I Want My Curry!’ (crab curry served in tiffin pots).

Despite still being in his 30s, Kolkata-born Anand is already something of a superstar in the food world, as much for his effervescent personality as his boundary-pushing dishes. After a life-changing stint in the kitchen at El Bulli, the chef opened his eponymous Bangkok restaurant in 2010, where he has reimagined the notion of ‘progressive Indian cuisine’.

The restaurant is set in an elegant whitewashed colonial house, tucked away from the mayhem of the city’s busy streets, with a number of different dining spaces. Service is relaxed – despite the occasional theatrics created by the use of liquid nitrogen – and the cocktail list is particularly strong. Try to bag the table adjacent to a giant window into the kitchen to watch the multinational brigade show off their alchemy.

The meal kicks off with a series of snacks including keema samosa, onion pakoda and pappadam with tomato chutney, which are

http://eatatgaggan.com/

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DENMARK

GERANIUM

Thoughtfulness can be tasted Geranium is a lucid, light and dynamic kitchen. Our mission is to create meals that involve all our senses - restores, challenges and enriches.

Dinner in the canopy The restaurant is situated on the 8th floor in Fælledparken (Common Gardens) in the center of Copenhagen, from where one can follow the seasons' journey through the tree crowns, catch glimpses of the city's green copper roofs and just see the windmills of Oeresund.

The location emphasizes Geranium's vision of gastronomic clarity and diversity. We explore the area of tension between the urbane and the natural.

Inspiration Kitchen A beautiful, creative and light dining room with an open kitchen & wine cellar. The room is ideal for exclusive private dining, anniversaries, meetings and other private events.

"Dynamic means force and stands for the living formative forces of nature. These forces are not visible, but their biologic "footprints" are. The effects can be seen if one learns to observe and understand the connections between the formative forces and the physical matter of all organisms" http://www.geranium.dk/

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PERU

CENTRAL

In Central they celebrate the biodiversity of Peru.

Fresh produce and an inexhaustible curiosity to discover and integrate new ingredients into the menu bring Peruvian cuisine to the forefront in the heart of the traditional district of Miraflores in Lima.

WATER At Central they bottle water onsite, filtered, ozonated and purified using reverse osmosis. The reverse osmosis process traps microparticles, bacteria and heavy metals producing the purest water.

MATER Mater is an initiative of exploration and discovery, in which a multidisciplinary team travels throughout Peru in search of new products and new stories of people. A sample of what makes Peru a diverse country.

GARDEN Herbs and spices that accompany our food are always at hand. The idea of a garden in the city, well maintained, allows us to keep in constant contact with nature.

CENTRAL EXPERIENCE The experience that we promise to offer you is the exploration of the diverse Peruvian territory: ingredients, colors, stories and scenarios. To transport ourselves together to different elevations and connect to our environment in a special way. We can begin here by scheduling your visit. Please take a few minutes of your time to complete the requested information so that we can assure the tiniest details will be attended to. http://centralrestaurante.com.pe/

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SPAIN

DISFRUTAR

Set up by three former El Bulli chefs, this beautiful Mediterranean restaurant in Barcelona's Eixample neighbourhood owes a debt to Ferran Adrià's modernist ideals, but also has its own quirky personality.

The multi-course tasting menus ricochet from one theatrical avant-garde dish to another, dizzying the senses and leaving diners with smiles on their faces. Think transparent tubes of 'macaroni', made from gelatine, which are tossed in truffle foam and smothered in Parmesan at the table.

Even more unusual is a deconstructed whisky tart, which involves washing your hands in whisky and sniffing them as you eat.

The restaurant doesn't take itself too seriously (Disfrutar means 'enjoy,' after all), so there's a mellow, laid-back atmosphere, helped by the rustic interior design. Clay ceramics flank the open kitchen, while the pretty whitewashed dining room flows out onto the terrace, referencing the small fishing villages of Catalonia. he trio also run Compartir, meaning ‘share’ – a more informal but still cutting-edge restaurant in the seaside town of Cadaqués, not far from where they worked at El Bulli. http://www.disfrutarbarcelona.com/

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PERU

MAIDO

The birth of Maido is the result of Micha’s passion for Nikkei food. It is a fervent and unique love, Peru always being his source of inspiration. The landscapes, the products and the creativity of the Peruvian people are the ingredients that play in his mind and inspire his work.

Here the cook is not the protagonist, but it is the top quality ingredients that promise the artist the creation of the unique work of art. It looks for customers to live a genuine Nikkei experience.

This wonderful cuisine is the reflection of the Japanese influence on the Peruvian gastronomy.

The ingredients of both cultures complement each other as if they had been born to be one. It is an honest cuisine with unique textures and flavors.

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. http://maido.pe/

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http://restaurant.foodtv.tube

food videos from around the world

RESTAURANT

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MEXICO

PUJOL

Celebrity chef-owner Enrique Olvera has taken Mexican food – from street to haute cuisine – and given it his own unique treatment. Using everything from chicatana flying ants to octopus and suckling pig, he brings out all the wonderful flavours of Mexico in fresh and sophisticated ways.

Taking some inspiration from his successful New York restaurant Cosme, Enrique Olvera reopened Pujol at a spacious new venue in 2017. Still within the upscale Polanco district of Mexico City, the new Pujol features a wood-burning oven, terrazzo flooring, a private side room with record player and vinyl collection and a long bar that serves its own taco menu.

Diners at Pujol are given a daily menu that includes snacks for all, then a choice between items for the next six courses. Highlights include octopus with habanero ink and a chocolate tamal dessert with guayabate and tonka bean.

Pujol’s signature is the Mole Madre, Mole Nuevo: a plate with a perfect circle of fresh mole sauce encased in an outer layer of mole that has been aged for more than 1,000 days. The contrasting flavours of the two moles make for a fascinating delve into the magic of Mexican cuisine.

Pujol celebrates all things Mexican and the drinks menu is no different: there’s an extensive range of mezcal and agave spirits as well as local and international wines, and non-alcoholic options also include the refreshing aguas frescas with mint and cucumber. https://www.pujol.com.mx/

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Chef Vladimir Mukhin is in the vanguard of a new wave of young Russian culinary talents. Known as much for his use of local, seasonal ingredients as for his charisma, Mukhin is making international waves and recently appeared in the 2017 series of Netflix’s Chef’s Table.

Traditional Russian produce like borodinsky black bread marries luxe ingredients like caviar to create innovative dishes. Standouts include rabbit and mini cabbage rolls in foie gras with potato crisps and truffle juice as well as roast suckling pig and Black Sea oysters.

As the name may suggest, the restaurant whimsically embraces an Alice In Wonderland theme – think lots of rabbits and rococo furniture… so be sure not to be late for your very important dinner date.

The restaurant’s glass dome provides diners with a spectacular 360-degree view of the beautiful city of Moscow. http://www.whiterabbitmoscow.ru/

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Azurmendi*** restaurant is the best example of signature cuisine in Biscay and the only restaurant in the province with three Michelin stars.

It was built into a hillside surrounded by autochthonous vineyards. Eneko´s house, as he calls the restaurant, was conceived and built prioritizing sustainability, which is a foundation of his philosophy.

Azurmendi*** is possibly one of the most unique sustainable buildings of the modern architecture. It reects the canons of the Basque identity and integrates photovoltaic solar panels and a geothermic system to produce electricity, harvests rainwater to cover a number of operations, recycles waste, etc. A charging station is available for electric cars. For all these reasons Azurmendi*** was granted the Sustainable Restaurant Award 2014.

Azurmendi*** is a restaurant where emotions multiply, where each corner, detail and service reects the personality and philosophy of Eneko Atxa. https://www.azurmendi.biz/

AZURM SPAIN

MENDI

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FRANCE

SEPTIME

This is a cool space in a cool street run by cool people with lots of cool customers. It also just happens to be the winner of this year’s Sustainable Restaurant Award, sponsored by Silestone.

Dip a fork into the menu on any given day and you’ll quickly discover that the food more than holds its own. Turbot is paired with Brussels sprouts, bacon and a sauce of mushrooms from Paris. The texture of new-season white asparagus is played off against oysters, hazelnuts and clotted cream. Oh, and there’s a sorbet of cheese flavoured with bay and teamed with an apple and pear purée.

Owner-chef Bertrand Grebaut is far from the only boldface-named Paris chef to graduate from the kitchens of Alain Passard’s landmark restaurant Arpège, but in a few short years he has quickly come to be recognised among such luminaries as L’Astrance’s Pascal Barbot as the future of French cooking.

Grebaut and his team have colonised the neighbourhood with well-pitched brand extensions: the seafood-focused Clamato (possibly the best bet for the ever-tricky Saturday lunch slot in Paris) and the tiny, brilliant wine bar Septime La Cave. http://www.septime-charonne.fr/

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AUSTRIA

STEIRERECK

It may, on paper, sound fairly traditional – family owned for generations, with a bias towards Austria’s rural Styrian region – but under the guidance of chef Heinz Reitbauer, Steirereck has become a byword for cutting-edge cooking rooted in the Austrian landscape.

Housed in a monolithic glass cube in Vienna’s Stadtpark, Steirereck’s design may be supermodern but the interior speaks a recognisable language of international fine dining. It’s a bright, tranquil vision of wood, concrete and starched white table linen.

Reitbauer’s signature says everything you need to know about his outlook, being equal parts culinary theatre, precise technique and obvious reverence of local ingredients. The freshwater mountain fish, char, is cooked at the table in hot beeswax before being returned on a plate with yellow carrot, pollen and sour cream.

While the tasting menu is, undoubtedly, the best way to engage with Reitbauer’s vision, it says everything about his relaxed style that you’ll find a Wiener Schnitzel on the menu – one of the things that makes Steirereck so enduringly popular with the lunch crowds. https://www.steirereck.at/en/restaurant/

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The origin of the project was born with Albert Adrià, who after several years at Bar Inopia, decided to give life to an offer that was not possible with the physical limitations of the place. In this inspired frame of mind he involved his brother Ferran, who at once became enthusiastic for the project, and its proposed cultural significance. At the same time Albert involved the Iglesias brothers, Juan Carlos, Borja and Pedro, owners of the Rías de Galicia Group, and so the unique space based on Barcelona city becomes a reality, which attempts to reflect the leisure spirit of Paralelo, becoming therefore one more show on the scene.

¡LA VIDA TAPA! The concept of "La Vida Tapa" presents a new way of understanding the world of gastronomy and life: an entertaining way to eat that turns the participant into an interpreter of a work of theatre and circus vaudeville. Creating a scene of life itself. In Tickets La Vida Tapa, the laughter, complicity and good company leave no room for boredom, sadness or loneliness. https://elbarri.com/

SPAIN

TICKETS

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RUSSIA

TWINS GARDE

Twins Garden is a restaurant based on the concept of a symbiosis of science and nature. In our kitchen we use the latest technological developments and products from our own farm. Thanks to our farm, regardless of the season, we can form and control most of the restaurant’s food traffic. Personally track what our animals eat, choose the optimal fertilizers for the soil and control the quality of vegetables and fruits literally “from seed to plate.” It is a great happiness for us to be fully involved in the process, be 100% confident in the quality of the product and share it with our guests. http://twinsgarden.ru/en/

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JAPAN

NARISAWA

Chef Yoshihiro Narisawa is a trail blazer in the world of Japanese cooking, taking a cuisine baked in tradition and applying new techniques learned through experience and years working with top chefs across Europe.

Narisawa-san was born in the Chita peninsula in Aichi prefecture, 380km south of Tokyo. His grandfather ran a Japanese sweet shop, his father a western one, and the family home was a place of the freshest produce – milk and eggs were delivered direct from local farms to their door each day. It was from this childhood that the chef developed his desire to know the face of the grower behind each ingredient, and he continues to support local producers to this day.

Described as precise, whimsical and delicious, the menu is constantly changing with the seasons so expect creative dishes cooked with the freshest Japanese ingredients. These might include ‘irabu’ sea snake with taro potato; bread of the forest or red gnome fish.

The wine list has been praised as an incredible showcase of Japanese wine, but those who prefer drinks of the non-alcoholic variety can opt for the interesting tea pairing.

Over 20 years ago, Narisawa collaborated with a university to determine the optimal temperature to cook meat. Perhaps this is why his Wagyu beef rump roast is so highly praised. http://www.narisawa-yoshihiro.com/

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Whether your idea of the perfect restaurant is all about the food, the ambience, the location or the chef, World's Leading Restaurants has a daily selection of gourmet news, exciting new destinations and the latest trends in fine dining experiences

AURANTS

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NEW YORK USA

COSME

Cosme is a restaurant in New York City’s Flatiron District serving contemporary Mexican-inspired cuisine. World-renowned Chef Enrique Olvera and his team create dishes rooted in Mexican flavors and traditions, while also celebrating local and seasonal ingredients from the Hudson Valley and surrounding region. Cosme’s beverage program focuses on artisanal spirits and mirrors its cuisine, letting the high quality ingredients shine.

Cosme´s dining room offers creative Mexican cuisine in a relaxed environment. Chef Olvera’s menu combines Mexican staples such as heirloom corn, beans and chiles, with locally sourced seasonal products and spices from all over the globe.

ENRIQUE OLVERA When he was teenager, Enrique Olvera decided to take another look at his love of cooking— something he’d discovered as a boy in his grandparents’ pastry shop—and he traveled to New York to enroll at the Culinary Institute of America. When he came back to Mexico four years later, he opened his restaurant, Pujol.

His proposals create based on the vast universe of ingredients that Mexico provides, applying both contemporary and age-old culinary technique in every instance. https://www.cosmenyc.com/

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MEXICO

QUINTONIL

Charismatic young chef Jorge Vallejo is a protégée of Pujol’s Enrique Olvera and has developed a fine reputation in Mexico and overseas. He runs operations with his wife Alejandra Flores, who oversees the discreet dining room.

Highlights include sardines in green sauce with purslane, fennel and guacamole and a stunningly colourful dessert of mamey pannacotta, sweetened corn crumble and mamey seed ice cream.

Vegetables and greens take centre stage at Quintonil (the name refers to a Mexican herb), with plenty picked and served from their nearby garden. Vallejo and his team keep their carbon footprint so low that much of their ingredients travel just 30 metres from origin to plate.

Off a smart-looking street in upmarket Polanco, a small, narrow dining room leads into a light, bright open space flanked by walls covered in leaves to give a garden feel. Quintonil’s vibe is relaxed yet elegant, perfect for anything from business meeting to special occasion. http://www.quintonil.com/en/

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FRANCE

ALLENO PARIS AU PAVILLON LEDOYEN

Since July 2014, when Yannick Alléno took over at Alléno Paris au Pavillon Ledoyen, he has been using the skills he learned from some of the world’s greatest chefs and the modernity of his approach to bring new life to classical French cuisine in one of its most historic locations.

Pavillon Ledoyen, celebrated since 1792, and on the Champs-Élysées since 1842, is a unique and special place: home to a chef, home to Yannick Alléno.

As light floods into this superb neo-classical building through innumerable bay windows, the 45 guests in the three-Michelin-starred restaurant feel surrounded by nature.

Yannick Alléno’s unique, modern cuisine finds its perfect setting at Alléno Paris, where all its subtlety can be experienced.

Extractions® bring sauces up to date, while fermentations evoke products’ specific terroirs, and each course delicately unfolds. Every dish is structured, architectural and skilfully researched.

Bouillités is, in reality, a contraction of bouillon (broth) and crudités (raw vegetables). The celeriac purée that accompanies the Wagyu beef (grade 4) is served in a clay crust; the avocado ripens for 18 months on the tree before being served; and the sea-urchin soup is served in a charred grapefruit skin.

Each dish is a remarkable demonstration of the Parisian chef’s uniquely creative and uncompromising approach. Each one is a remarkable surprise, as much in its astonishing and long finish, as in the presentation. http://www.yannick-alleno.com/

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If you're looking for a unique fine-dining experience, try Blue Hill at Stone Barns. A beautiful country setting with farmland greets you upon arrival. As there's no set menu at Blue Hill, you're invited to sample a variety of goods at a set price. You can choose the tasting menu at the bar or opt to graze, peck and root in an open dining room that offers an extensive menu serving food from the market and field, including tender, savory meats and fresh vegetables.

In spring of 2004, Blue Hill at Stone Barns opened within the Stone Barns Center for Food and Agriculture in Pocantico Hills, New York. The Barbers helped create the philosophical and practical framework for Stone Barns Center, a working four-season farm and educational center just 30 miles north of New York City, and continue to help guide it in its mission to create a consciousness about the effect of everyday food choices.

To host a private event at Blue Hill at Stone Barns, reserve the dining room that overlooks the herb garden. It can hold up to 14 guests, or you can choose other options for up to 260 people.

Sourcing from the surrounding fields and pasture, as well as other local farms, Blue Hill at Stone Barns highlights the abundance of the Hudson Valley. There are no menus at Blue Hill at Stone Barns. Instead, guests are offered a multi-taste feast featuring the best offerings from the field and market. https://www.bluehillfarm.com/

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BLUE HILL AT STONE BARNS

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ITALY

PIAZZ

We live in a world where time for yourself is often limited and thus very special. For this reason, we want to create for our guests exactly the experience they want to have in Piazza Duomo.

We create a personalised service for each person, step by step, respecting tastes and expectations: not one restaurant with 11 tables, but 11 little different restaurants.

It is not enough to slavishly follow the classic rules of service, those of the great restaurants in Europe decades ago, to ensure perfection.

It is not enough that the glass is filled to the precise level, or that the tablecloth is without crumbs.Instead, what is needed is to create the atmosphere for each guest that will allow them to enjoy Piazza Duomo the the fullest.

Our role is to act as a bridge between Enrico’s cooking and our customers, giving voice to the silent dialogue between the guest and the kitchen.

Our service reflects the style of the chef: sober, on tiptoes, without excess. https://www.piazzaduomoalba.it/

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ITALY

LE CALANDRE

In 1981, Erminio Alajmo and Rita Chimetto open Le Calandre. Max and Raf take over and Le Calandre becomes one of eight Italian restaurants with three Michelin stars. The inspiration for Max’s distinctive dishes comes from looking at the world with a childlike curiosity and sense of discovery, as well as his continuous and in-depth research of ingredients. His distinctive approach to cuisine can also be felt in the dining room of Le Calandre, where verything from the hand-carved wooden tables to the glassware and room fragrance was designed by the Alajmo brothers and produced by master Italian artisans. The result is a multisensory culinary experience that is carried the dining room, cordially and naturally.

Menu Inspired by seasonal ingredients, the Le Calandre menu is map of Max Alajmo’s culinary journey.

Guests may choose from three tasting menus "Classico," "Max" and "Raf" - or decide to create their own menu of 2, 3 or 4 courses selecting dishes from the tasting menus.

The team Professionalism, team spirit and friendship are the key ingredients of the Le Calandre team. In the kitchen, Max works alongside his sous chef Diego Magro and a select group of young, aspiring chefs.

The front of the house is run by Andrea Coppetta Calzavara, veteren and award-winning maître, together with the restaurant's talented sommelier Matteo Bernardi. https://www.alajmo.it/

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Chefs all across the world dedicate their lives to earning just one coveted Michelin star in recognition of their excellence.

But there are those select few who have managed to collect an astounding number of stars in their constellation of fine dining restaurants, come and explore them!

www.worldsleadingchefs.com

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WORLD’S LEADING RESTAURANTS

LE BERNARDIN

NEW YORK USA Born in Paris in 1972 by sibling duo Maguy and Gilbert Le Coze, Le Bernardin only served fish: Fresh, simple and prepared with respect. After receiving its first Michelin star in 1976, and two more in 1980, the Le Coze’s set to open Le Bernardin in New York in 1986.

After the unexpected passing of Gilbert in 1994, Maguy Le Coze began working closely with Chef Eric Ripert, a disciple and close friend of Gilbert, who took over the kitchen to continue preparing the freshest seafood with the simple philosophy that the fish is the star of the plate.

Le Bernardin earned four stars from The New York Times three months after its opening, never having dropped a star throughout five reviews, and is the only restaurant to maintain this rating for that length of time.

The restaurant has held three stars from the Michelin Guide since its 2005 New York launch and currently ranks 24 on the World’s 50 Best Restaurants list. The New York Zagat Guide has recognized Le Bernardin as top rated in the category of “Best Food” for the last nine consecutive years, and in 2015 was rated by the guide as New York City’s top restaurant for food and service. https://www.le-bernardin.com/

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ALINEA

Alinea opened in 2005. The culmination of years of dreaming and imagination, Alinea was a minimalist modern vision that put the focal point on the cuisine and dining as an experience.

Chasing modernity is a fool’s errand. What was modern design in 2004 when we began the project is unlikely to be cutting edge in 2020. And so just before our 10th anniversary we committed to completely redesign and rebuild Alinea.

On January 4th of this year the demolition crew came through and the rebuild began shortly after. Crews worked continuously to do in 4 months what took 13 months the first time around. And we sent our team around the world in the process.

The new design is an intentional juxtaposition of classical architectural references and modern touchstones. It seeks to be timeless and sophisticated while giving no direct hints to a specific time or place. We also took the opportunity to improve the mechanicals, modernize the lighting systems, and install a five-zone sound system. We’ve also come to understand that the best moments of creativity come when we are uncomfortable and uncertain. So we are starting with a blank slate on the cuisine as well – and adding a few completely new experiences and choices for patrons.

Some people are calling this iteration Alinea 2.0 or the Alinea Reboot. We just call it Alinea. Because all along we’ve always desired to embrace innovation and change as our core identity. https://www.alinearestaurant.com/

CHICAGO USA

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SLOVENIA

HIŠA FRANKO

Every morning Janko opens the door of Hiša Franko with still warm curd in a simple plastic bag.

It is a “cuvee” of goat and cow’s milk from the green meadows of Božca, just above Hiša Franko.

The spicy smell of stall comes along; in the beginning I found it disturbing, today I barely notice it-I understand it as primordial expression of my land.

The typical local cow “Cika”, once only milk giving cow, today in my creations as the best possible tartare – raw in every sense. The only spice is the image of this beautiful animal having her lunch on green and flowering meadows over 1600 meters.

Wild herbs, flowers, apples, chestnuts, nuts, all kinds of mushrooms collected only in their best period, in their season. Served in my dishes on the same day, make our guests live the emotion of the season and of the territory: freshness!

Ice cold emerald waters of our rivers are the best possible habitat for high quality trouts. My compliments to Loredana and her colourful teas composed of wild herbs and flowers, prefect for every moment of the day.

If I climb on Kolovrat, our mediterranean terrace overlooking the Adriatic sea, I can spot the coast from Croatia to Venice. On a beautiful day the sea shines golden and I can count the boats in the Trieste bay. Just a bit further on, there is a kingdom of Irena Fonda and her sea bass. The salty flavor of oysters awake the memories of my istrian childhood, bringing back the nostalgic taste of truffles, wild asparagus and malvasia. https://www.hisafranko.com/

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Philosophy He who wants to do what he has to do, is free……That’s our guiding principle, an idea that has shaped us and drives us every day. It is the basis of everything we create and was therefore also the inspiration for our logo, the HUMMINGBIRD. We associate the hummingbird with apects such as creativity, uniqueness, and freedom – attributes that also inspired the design of our restaurant, as well as our cuisine and our service.

Tim Raue was born in 1974 in Berlin. After training to be a chef, he gained his first work experience at the Quadriga restaurant in the Brandenburger Hof hotel, the Bamberger Reiter restaurant, and the Schloss Glienicke restaurant.

In 1997, Raue was made head chef for the first time at the Rosenbaum restaurant. In 1998, he took on the same position at the Kaiserstuben in Berlin and was chosen as the rising star of the year by the prestigious gourmet magazine Der Feinschmecker. Just one year later, he took over as head chef and managing director at E.T.A. Hoffmann in the Riehmers Hofgarten hotel, along with his business partner Marie-Anne. Here he was awarded the title of “Berlin Master Chef”, among others. https://tim-raue.com/

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GERMANY

RESTAURANT TIM RAUE www.worldsleadingrestaurants.com

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BELGIUM

HOF VAN CLEVE

Craft "In order to cook at the highest level every day and guarantee an exceptional experience for our guests, it is important that the interior of our restaurant exudes the same traditional spirit and identity that the kitchen does. Our preparations are, after all, in my opinion, the result of a great deal of effort at various levels. Indeed, we handle the best local products that the gardeners, farmers, growers, fishermen, hunters and cheese refiners can provide. Out of respect for their passionate work and thanks to their fantastic ingredients, we are able to provide our guests with a unique culinary experience. This makes cooking a true craft."

Peter Goossens

https://www.hofvancleve.com/

Tradition "I prefer to savour that which is exceptionally delicious. And I’m not the only one. We live in a country full of good food and partygoers. That’s a part of our tradition. Finesse is the message here.

I prefer local products. They are a part of the DNA of my kitchen. After all, I love a kitchen with individuality. Local products are a tool here. To do their taste, scent and texture the best possible amount of justice is a wonderful, daily challenge. I do, of course, also use products from other countries. Especially when they can provide signifi cant added value to my creations. Some ingredients deserve all of the attention because of their unique nature and culinary capabilities.

They complement the ensemble, and their subtle nuances and diversity result in extra culinary pleasure. Because this is what it’s all about, at least for me."

Peter Goossens

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NETHERLANDS

De Librije has evolved an idiosyncratic cuisine Rooted in selected regional products, enhanced by state-of-art cooking techniques. Creating modern innovative dishes and reinventing gastronomic classics. Welcome to our surprising world full of passion and love for our profession.

Jonnie and Thérèse Boer: “After 20 years of serving our guests, we offer the opportunity to compose your own menu.

To make your choice more exciting and surprising and let you experience our kitchen, we offer our special menu ‘Librije’s mini-menu’ besides our à la carte dishes and the vegetarian menu.”

Jonnie has cooked in De Librije for more than 20 years. Thérèse joined the team as host and sommelier in 1990. In 1993 they took over “De Librije”. In the same year we were awarded our first Michelin star. In 1999 the second Michelin star follows, which makes Jonnie Boer the youngest two-star chef in The Netherlands. In 2004 De Librije becomes the second restaurant in The Netherlands to have been awarded with three Michelin stars. https://www.librije.com/

DE LI

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IBRIJE

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World Restaurant News brings you the latest news about the world’s leading gourmet experiences and destinations.

W O R L D Working across a multitude of social media platforms, delivering content in an easily digestible image lead format in English, Arabic, Hindi, Chinese and Russian, we serve up a banquet of up-todate news to those who enjoy the culinary arts each and every day.

www.worldrestaurantnews.com

R E S T A U

U R A N T

N E W S

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CHINA

ULTRAVIOLET BY PAUL PAIRET

Whether using tinned sardines to produce sophisticated, avant-garde fine dining, or using sophisticated, avant-garde techniques to produce the simplest of French dishes, Paul Pairet is a culinary egalitarian.

He approaches cooking, ingredients, techniques, textures and flavors with an equal lack of prejudice and unbiased opinion without regard for national boundaries or ‘class’ devoid of context, and reputation.

Pairet calls this the “newborn eye”: tasting something as if it was being tasted for the first time, and perceiving without discrimination.

“A tinned sardine” is not a lesser sardine than a fresh one, but simply a different product. He insists, that foie gras is not intrinsically more suited to fine dining than a piece of bread, or a truffle more interesting than the Coca Cola.

There is no “better” or “worse” when it comes to flavor, there is simply a universe of flavors, a palette of differences to paint with liberal doses of imagination. “Above all flavors should taste divine, assertive, sending taste buds into raptures, and the mind traveling on a bite through countries or found memories”.

The former scientist student has a simple philosophy: “a dish is ready when there is nothing left to add or take away. A dish could be: interesting, new, daring — perhaps shocking — beautiful, maybe comforting, even funny, but always good.”

At Ultraviolet, Pairet’s author’s cuisine is at its best: a 20-course meal lends to a blend of experimentation and comfort, of avant-garde and simplicity.It is Avant-Garde, yes, but figurative Avant-Garde, not abstract: with flesh and bone! https://uvbypp.cc/

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SWITZERLAND

SCHLOSS SCHAUENSTEIN Schauenstein Schloss Restaurant Hotel – a historical castle which features Andreas Caminada’s award-winning restaurant and six unique, individually decorated guestrooms.

Everybody does their best to provide an unforgettable experience.

Fürstenau is the smallest town in the world. Its second biggest claim to fame is the fact that it is home to Schauenstein Castle Restaurant Hotel, which holds three Michelin stars and 19 GaultMillau points. Thanks to its ambitious head chef and proprietor, Andreas Caminada, both the town and castle today are world-famous.

The castle opened its doors to guests for the first time on 5 December 2003. At the helm was Andreas Caminada, who had soon cooked his way to the top of the world’s culinary hierarchy. To cap it all, since 2011, his Castle restaurant is one of the world’s top 50 and no longer a closely guarded secret among gourmets.

Visiting Schloss Shauenstein Restaurant is an allround experience for the guest, what awaits you is something that transcends mere cuisine. http://www.schauenstein.ch/

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JAPAN

DEN

37-year-old chef Zaiyu Hasegawa’s ingenuity and intent to make his diners smile is paramount.

Playful presentation is supported with technically savvy skills to create modern kaiseki, a type of Japanese cuisine involving a series of small, intricate dishes.

As a young boy, Hasegawa preferred making things to studying, but he always managed to get straight As in home economics. He started his cooking career in a restaurant at 18, working alongside his mother while pretending she was a stranger to avoid any judgement. At 29, he opened Den, driven by the desire to cook what he wanted, with no one to answer to.

International influences can be found as light touches on traditional Japanese cuisine in Hasegawa’s eight-course menu. The offering changes with the seasons, but what’s consistent is the quality and creativity. Enjoy the signature garden salad composed of 20 vegetables reaped daily (practically the whole garden) or chicken wings presented in a fast-food takeaway box.

The adventure begins with attempting to locate the restaurant. Turn down a small alley by a 7-11 store and continue on for 15 metres, keeping eyes peeled for the discreet sign.

The chef’s sister is an organic farmer who regularly supplies the restaurant with fresh produce. https://www.jimbochoden.com/

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SINGAPORE

ODETTE

INSPIRATION “I owe everything that I am to my family, especially my grandmother, Odette. She showed me how the most remarkable dishes can come from the purest ingredients and taught me the importance of adding that ‘little something’ to create dishes that excite the palate and fill the heart. Her devotion to people and ability to demonstrate love through food continue to inspire the Odette experience.” Julien Royer FOOD “We hope to make Odette an honest and welcoming experience for everyone. This is where every ingredient has its place and purpose, and is treated with the utmost care to highlight its purest flavours. Beyond creating signature dishes, it is our passion to source for the very best produce to underscore our cuisine..” Julien Royer

At Odette, we serve Modern French Cuisine that is guided by Chef Julien’s lifelong respect for seasonality, terroir and artisanal produce.

WINE The discovery of exquisite wines, paired with exceptional food and shared among friends, is one of life’s greatest pleasures.

Our wine list is a celebration of the men and women who have devoted their lives to perfecting their signature; each with an almost fanatical approach to terroir, harvest and grape. https://www.odetterestaurant.com/

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PORTUGAL

BELCANTO

The Belcanto Distinguished with two Michelin stars, Belcanto restaurant opened in 1958, in Chiado. Its privileged location in Lisbon’s historical centre, its discrete service and its cuisine quickly won over the capital’s elites. José Avillez’s Belcanto opened in the beginning of 2012, totally renewed. In that same year, it was awarded a Michelin star, and, in 2014, it received a second one, making it the first restaurant in Lisbon to have this honour. In 2015, Belcanto was elected one of the best 100 restaurants in the world by the prestigious “The World’s 50 Best Restaurants List”. At Belcanto, José Avillez invites us on an incomparable gastronomic and sensory journey. Here, he offers a revisited Portuguese cuisine to an exclusive set of ten tables in a sophisticated atmosphere that makes us travel from the old romantic Chiado to the future.

José Avillez Considered one of the great Portuguese chefs, José Avillez stands out because of his enterprising spirit and his willingness to go one step further. At Belcanto restaurant, distinguished with two Michelin stars, one can enjoy Portuguese cuisine revisited that truly defines José Avillez and expresses the course of his creativity.

Cuisine José Avillez and his team look at haute cuisine as a form of expression. At the Belcanto they share their inspirations, emotions and concerns through their culinary representations and illusions. We value seasonality and non industrial production.

We favor organic products, but we are not unyielding. Each dish tells a story and sets out to stir the emotions of those willing to try it. https://www.belcanto.pt/pt/

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CALIFORNIA USA

BENU

We offer a fixed menu that features a wide variety of seafood and vegetables, a few meat courses, and some sweets. Please plan three hours for your dinner. With advance notice, we are happy to adjust the menu to accommodate certain dietary restrictions. If you have previously dined at Benu under a different name, please let us know so that we can plan a new menu for you. https://www.benusf.com/

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DENMARK

NOMA THE SCANDI GASTRONOMY MOVEMENT THAT HAS TAKEN HOLD ACROSS THE WORLD STARTED AT A RENOVATED WAREHOUSE IN COPENHAGEN IN 2003 WHEN RENÉ REDZEPI TOOK IT UPON HIMSELF TO REVIVE AND UPDATE NORDIC FOOD USING CONTEMPORARY COOKING METHODS.

The Scandi gastronomy movement that has taken hold across the world started at a renovated warehouse in Copenhagen in 2003 when René Redzepi took it upon himself to revive and update Nordic food using contemporary cooking methods.

Noma has since gone on to change the way dining rooms operate and put foraging for ingredients firmly in the spotlight.

Chefs bring out the dishes themselves to guests in the relaxed and casual dining room that has views over Copenhagen’s quayside. The stripped-back interior matches Redzepi’s unfussy and naturalistic style of cooking.

Vegetables and foraged ingredients take centre stage, but don’t be fooled, this isn’t your ordinary restaurant fare. Simplesounding dishes such as apples and lemon thyme, cabbage leaves and white currants, new Danish potato and nettle and sliced raw squid and kelp provide explosions of taste and texture, with ingredients shown in a different light to how many will have previously experienced them.

Redzepi has successfully taken Noma to London, Tokyo and Sydney, embracing the local cuisines in the process. He plans to close Noma at the end of 2016 and will eventually reopen the restaurant as an urban farm. He has also just opened the more casual 108. https://noma.dk/

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COLOMBIA

LEO COLOMBIA

Thanks to the constant search for promising biological species; to the passion for local foods; and to a deep admiration and respect for the traditional legacy, LEO manages to oer Colombian cuisine enhanced with values, feelings, art, and emotions - achieved from experience with communities. LEO’s kitchen is the result of an investigation expressed through biodiversity, mountain life, wilderness, desert, valleys, plains, seas, islands, mangrove forest and rivers. http://restauranteleo.com/en/home.html http://restauranteleo.com/en/home.html

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FRANTZÉN

SWEDEN Frantzén is back with a bang. From humble origins as a bijou dining room in Stockholm’s old town, Frantzén shut up shop in 2016 to relocate to larger premises. Set across three storeys of a spruced-up 19th-century townhouse in the Norrmalm district, the restaurant reopened a year later to justified rapture. https://www.restaurantfrantzen.com/

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SPAIN

ELKANO

Grilling emotionally. That grill from which the victuals were served to aviate in the transoceanic expeditions of the 16th century, in the course of time jumped ashore and was used for the same purpose: COOKING. https://www.restauranteelkano.com/

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BRAZIL

A CASA DO PORCO

Casa do Porco is a democratic place where everyone is welcome.

We work with reservations (made only at 11 3258 2578) and by arrival order. So take advantage of the waiting time and get to know the Center of São Paulo. The Center is an effervescence of art and culture, where you can stroll and get to know the work of many nice people. https://acasadoporco.com.br/

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HONG KONG

THE CHAIRMAN

Cantonese cuisine has a history of two thousand years. Today it has evolved to become the most popular and widely influential cuisine among the "eight culinary classical styles" of China. The reason for its success boils down to one keyword: "freshness". The Chairman's aspiration is to continue this legacy. That is why, as much as possible, we use

locally sourced ingredients, products from local condiment stores and seafood from local fishermen. Our cooking style is fundamentally built on tradition. We aim at bringing out the original flavours of the ingredients rather than showing off or overplaying. http://www.thechairmangroup.com/

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THAILAND

SUHRING

After years of working experience in Germany, the Netherlands, Italy and Thailand, Thomas and Mathias settled down in a charming 1970s villa situated in the heart of Bangkok. Without altering the soul of the house, they remodeled it and opened the dream

they always had: a place for their creativity that they can call home and invite their guests and friends to discover their renewed vision of German gastronomy. http://restaurantsuhring.com/

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ARGENTINA

DON JULIO

Rivero, the son and grandson of established livestock producers from Rosario, opened the restaurant in 1999 in his early 20s. Now a respected sommelier as well as one of the city’s highest-profile restaurateurs, he is also known for his exemplary approach to hospitality While Don Julio serves pretty much every part of the cow, owner Pablo Rivero recommends ordering house cuts like bife de cuadril (rump steak) and entraña (skirt steak). For a starter, opt for the fried beef empanadas and the crispy mollejas (sweetbreads), which are lightly seasoned with just lemon juice and salt. The building dates to the 19th century, with the interior walls lined with empty wine bottles,

converting the rustic space into a welcoming wine sanctuary. Diners from around the world leave their personal mark signing the labels of the great Argentine wines with handwritten messages.

All the beef at Don Julio is from grass-fed Aberdeen Angus and Hereford cattle, raised in the countryside outside the restaurant's location in Buenos Aires. It is stored in a climate-controlled refrigerator for at least 21 days to reach optimum maturity. Then grillmaster Bienvenido ‘Pepe’ Sotelo cooks all the beef on a traditional “V” iron grill. Match with beautiful Malbec for the full experience. www.parrilladonjulio.com

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Mirazur (Menton, France)

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