1. Noma
Address: Strandgade 93, 1401 Copenhagen, Denmark
Noma is famous for its fanatical approach to foraging but there is much more interesting about this restaurant than the mere picking of Mother Nature's pocket. Only in Noma you get the entire package, from its exclusive ingredients to flawless execution of dishes, that makes it a peak of excellence and leads to an emotive & liberating way of eating, not like any other restaurant. Many have tired copying chef Rene Redzepi's approach, but most have failed. It is proven that Noma really is the #1 place to go.
2. El Celler De Can Roca
The El Celler de Can Roca is one of the least well-known restaurant that have ever held the number-two spot on the list fo best restaurants. The three brothers Roca succeeded with what they do best. Their unique 'emotional cuisine' with different ingredients and extraordinary combinations can make you feel the childhood memories or take you back to a most-memorable place in your past.
3. Mugaritz
Address: Otazulueta Baserria, Aludura Aldea 20, 20100, Errenteria, Spain
Mugaritz has 2 dégustation menus, which are changed every day, according to what famous chef Andoni Luis Aduriz can get his hands on at the bustling street markets and what's growing in the restaurant's personal garden of herbs. No matter what happens, you can expect to taste the team's intricate dishes, which are a connection between posh diners and natures gifts. Andoni Luis Aduriz's self-dubbed "techno-emotional" approach is a mix of science and rigorous understanding of ingredients.
4. Osteria Francescana
Address: Via Stella 22, Modena 41100, Italy
Osteria Francescana is a place, where the inspiration from the art world turnes into unique dishes, worth being called art-works.That's not all!
The culinary heritage of the Emilia-Romagna region is chef Massimo Bottura's other great inspiration. The restaurant kitchen offers a menu of traditional food with variety of unique food creations. At Osteria Francescana, you will see that the cooking is exciting & gratifying and the overall experience progressive & relaxed.
5. The Fat Duck
Address: 1 High Street, Bray, Berkshire, SL6 2AQ, UK
Heston Blumenthal's very popular, but still very tiny restaurant in Bray, has created the tale of experimental cooking in UK, but one of its amazing features is also that it is fun! Restaurant ensures that guests' sensory perceptions are challenged, their notion of possibility expanded, but never in a po-faced way. Clients of "The Fat Duck" are often witnessed smiling and laughing their way through a foodie marathon.6. Alinea
Address: 1723 North Halsted, Chicago 60614, USA
Alinea is for sure one of the most radical re-imaginings of fine food in American history and has turned Grant Achatz into chef-superstar.Everything about "Alinea" is unique - the food forms, extravagant flavor combinations and theatrical tableware, with dishes being served in and on all manner of implements: test tubes, cylinders, multi-layered bowls..
7. D.O.M
Address: Rue Barao de Capanema, 549 Jardins, Sao Paulo, Brazil
D.O.M is a number 1 destination for all gastronomes out there, not that chef Alex Atala is resting on his laurels. Instead he searches the Amazon for unique ingredients, from the staple manioc tuber & its tupuci juice to Amazonian one of a kind herbs and the huge pirarucu fish to ensure his restaurant is as unique as possible.
8. Arzak
Address: Alcade Jose Elosegui 273, Alto de Miracruz 21, 20015 San Sebastian, SpainDo you like the food better when its pretty? This is the place for you! Meet the family team of father & daughter - Juan Mari Arzak & Elena Arzak Espina, whos plates look fantastic: appealing, bright and fasinating, yet unfussy. The pair run the restaurant as equals and are a major presence in the dining room. Like the food, restaurant also pulls off the hard trick of balancing tradition together with innovation and warm, familiar service.
9. Le Chateaubriand
Address: 129 Avenue Parmentier, Paris 75011, FranceWhen you are in Le Chateaubriand it's hard to stay unexcited. The place is effortlessly cool, understated yet accomplished, democratic, affordable and FUN! The lack of airs and graces – hard chairs and bare tables, the 5-course fixed-price menu & the selection of natural wines. This may not fit everyone's tastes, but Le Chateaubriand doesn't really care.
10. Per Se Address: 4th Floor, Time Warner Centre, 10 Columbus Circle at 60th Street, New York, 10019, USA
Per Se together with famous Thomas Keller has changed its menu every day of its nearly eight years of existence – approximately 30,000 different dishes! With 3 Michelin stars it has succeeded because of its consistency and creativity and still remains as one of the US's true destination restaurants.
11. Daniel
The restaurant is named after its chef - Daniel Boulud. He's desire to blend unexpected ingredients and create unique dishes make the restaurant one of Manhattan's top exquisite eating-out places. Today his restaurant is experiencing its blossoming, with opening across the world, but for a true feel of the Lyonnaise lion you must go to Manhattan.
12. Les Creations de Narisawa
Address: Minami-Aoyama 2-6-15, Minato-ku, Tokyo 107-0062, Japan
13. L'Astrance Address: 4 Rue Beethoven, Paris 75016, France
Pascal Barbot opened "L'Astrance" after being known for work at Alain Passard's "L'Arpège" back in 2000. Now Pascal Barbot has earned a serious reputation & is known as one of the most innovative & distinct chefs in the country. in the restaurant, there is no such thing as menu – just warn the chef about what you can't or won't eat and he'll prepare a great selection of wildly creative dishes.
14. L'Atelier de Joel Robuchon
Address: 5-7 Rue de Montalembert, Paris, 75007, France
"L'Atelier" has moved Joël Robuchon from traditional fine dining into most-wanted fun dining. Here you will find the connection between diners at a sushi-bar – and chefs, performing in an open-plan kitchen - a beloved kitchen theater. The success is a result of hard working lieutenants - Eric Lecerf and Philippe Braun, who man the Parisian fort while Robuchon trots the globe.
15. Hof van Cleve
Address: Riemegemstraat 1, 9770 Kruishoutem, Belgium
The Chef-patron of "Hof van Cleve" - Peter Goossens lives & breathes local produce. The meal at "Hof van Cleve" is an evidence of his talent. Fish and shellfish are always featured here, suiting Goossens' style of cuisine, in which he shows the freshness of flavour & reminds you of the real source of your food. Goossens is no one-region pony & has an increasing interest in Asian cuisine as well.
16. Pierre Gagnaire Address: 6 rue Balzac, Paris, 75008, France
Pierre Gagnaire's restaurant in Paris is still one of the most popular places to eat in the French capital, showing the resilience of one of the food world's true greats. Gagnaire's unique approach to cooking is a blend of the poetic and simplicity and a soupçon of wistfulness for dishes that appear as mini art forms.
17. Oud Sluis
Address: Beestenmarkt 2, 4524 EA Sluis, Holland
18. Le Bernardin Address: 787 Seventh Av, New York, NY 10019, United States
At the "Le Bernardin" fish is the #1 star of the show, but only when you eat there do you fully realise the high feelings chef Eric Ripert holds for the residents of underwater kingdom. The restaurants menu is a true enciclopedia of the sea, with red snapper, monkfish, fluke, turbot, salmon, king fish, halibut, lobster, bass, skate and kampachi in all kind of forms, including 'almost raw, 'barely touched' and 'lightly cooked'.
19. L'Arpege Address: 84 Rue de Varenne, Paris 75007, France
Although Alain Passard has excluded red meat from his menu back in 2001, the chef of "L'Arpege" is not a vegetarian! The menus at this elegant restaurant do include top-notch game, poultry & seafood. However, L'Arpège remains veg-centric and is a true haven for pescetarians, vegetarians and even vegans. It's also known for chefs and Passard's light touch & flawless presentation of a true French master.
20. Nihonryori RyuGin
Address: Side Roppongi Bldg., 1F, 7-17-24 Roppongi, Minato-ku, Tokyo Japan
The menu of teh restaurant is built around the seasons and chef Seiji Yamamoto tries hard to retain the traditional Japanese ingredients and cooking methods while pushing the boundaries of the traditional cuisine. Yamamoto is a master of avant-garde coocking techniques, he is not afraid to flex his Arnie-like culinary muscles at times, but the main approach doesn't overlook tradition. Every dish features 30 kinds of Japanese spring vegetables and 10 types of different shellfish.
