May 2, 2012

Finally! The Top 10 Restaurants of 2012

I'm always so excited to hear which restaurants made it to S. Pellegrino's Top 50 list every year. These fantastic, creative chefs along with their teams personify how cooking truly is an art form. Also, I've nominated myself in the professional eater/critic category but no one's gotten back to me yet
This just proves that I really need to organize my trip to Copenhagen fast. 
Here's the top 10 in case you're interested. Beware though, if you start clicking on these links at work, you may be craving a VERY exciting meal for lunch.


1. NOMA, Copenhagen, Denmark
2. EL CELLER DE CAN ROCA, Girona, Spain
3. MUGARITZ, San Sebastian, Spain
4. D.O.M,  Sao Paulo, Brazil
5. OSTERIA FRANCESCANA, Modena, Italy
6. PER SE, New York, USA
7. ALINEA, Chicago, USA
8. ARZAK, San Sebastian, Spain
9. DINNER BY HESTON BLUMENTHAL, London, England
10. ELEVEN MADISON PARK, New York, USA

To see the other 40 winners, click here.

See you at Noma!
Chef Rene Redzepi at Noma

9 comments:

  1. Replies
    1. And I totally agree with you. He looks like a duuude.

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  2. why is that no asian restautrants ever make it to top 10. asian cooking needs more skill.

    cant imagine that asia doesnt have one good place. with half the world living there only 6 in the top 50 and none before 25th.

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    1. I agree,its very disheartening.
      Do you think its the food that maybe doesn't appeal to a western palette? Or maybe we don't do too much decorating and styling on our plates!
      Let's ask Hemant Oberoi.

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    2. They're starting a one JUST for Asia in 2013
      http://www.theworlds50best.com/asia/

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  3. How about a gastronomical tour of all these places! One for the bucket list.

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  4. Hmmm, not sure about Hemant Oberoi. And all his restaurants at the TMPT have deteriorated in quality of food, and freshness of menu. I may as well go to a restaurant and eat an old womans hair. Chef Anando Solomon on the other hand, is so awesome. He handles the Taj President. Which is technically their less glamorous hotel, and yet their restaurants are so much more polular.

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    Replies
    1. That's very sad to hear. I think one of the few chefs we have worth celebrating in Delhi for his novel approach is Chef Manish Mehrotra of Indian Accent. Incidentally, he trained under Ananda Solomon.

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