Top 7 Best Restaurants in the World in 2010

Wondering where to make reservations for that special dinner you are planning? Here we can give you a hint showing which are the 7 best restaurants in the world:

7. Alinea

1723 North Halstead, Chicago, Illinois 60614, USA

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“Alinea is a chef driven restaurant – we live and die by the work, cuisine and vision of Grant Achatz”. That is the view of Grant’s Business partner in Alinea.

Judging by our Academy’s opinions, the Chicago staff of Alinea can rest assured their lives are in safe hands with Achatz at the helm. And you’ll know why if you ever get to try dishes such as the all American peanut butter and jelly sandwich, served with bread wrapped round a grape on a specially made spike.

This is arguably the most cutting edge food in America. And in 2010, Grant Achatz’s Chicago outpost has been crowned as the Best Restaurant in North America.  The future is bright for Achatz with two new “projects” in the pipeline for 2010.

www.alinea-restaurant.com

6. Osteria Francescana

22 Via stelle, Modena, Italy

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Osteria Francescana has only been in the  World’s 50 Best Restaurants listing since 2009, so being 6th must be particularly sweet for Massimo Bottura.
This is the most cutting edge food in Italy. Bottura is a master of color, texture and geometry, the results are quite superb looking dishes.

Osteria Francescana’s walls are adorned with some of the best contemporary art in the world, and Bottura matches them on the plate with his artistic skill.

Take his interpretation of a New York skyline, a dish of Italian meats gently cooked sous vide, standing in for buildings and parsley foam depicting foliage…..Massimo is a welcome addition to The World’s 50 Best Restaurants indeed.

www.osteriafrancescana.it

5. Mugaritz

Otzazulueta baserria. Aldura aldea 20 zk. – Errenteria 20100. Gipuzkoa, Spain

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Andoni Luis Aduriz is often portrayed as the quiet man of Nueva Cocina. His food is less flamboyant than that of many modern Spanish chefs, and, ostensibly, he is less driven by new technology and kitchen science. But it is all a matter of degree. Aduriz spent two years studying the chemistry of coagulation in order to produce the perfect poached egg. Clearly, he is a chef in possession of a fathomless curiosity and a razor-sharp cutting-edge. “I encourage my team to make an individual effort to explore the origin of everything they touch and transform over fire.”

Where Aduriz veers away from molecular gastronomy, however, is that this learning and technical wizardry very much plays a support role in the Mugaritz kitchen. From baking carrots in clay and ash to creating “crunchy milk sheets”, technique and technology are very much a means to an end.

And what is that end? Well, it’s about coaxing the best flavour from the ingredients. It’s also about paying a creative homage to the natural world. This often involves exploring obscure ingredients, such as winter purslane, roasted acorn skins or amaranth grains, and making original, daring marriages on the plate. At a more profound level, it’s about attempting to produce food which resonates on an emotional as well as sensual level.

Mugaritz’s Naturan menu is full of arresting ideas: warm lettuce hearts soaked in vanilla brine; sheep’s milk curd seasoned with hay and toasted fern; beef roasted with the embers of vine cuttings. It is subtler, earthier, less sexy even, than what is going on at El Bulli, but, be in no doubt, Mugaritz is playing a pivotal role in the great global shift away from tradition, orthodoxy and dull restaurant food.

www.mugaritz.com

4. El Celler de Can Roca

Ctra. Taialà, 40, 17007 Girona, Spain

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El Celler de Can Roca is the work of three brothers: head chef Joan Roca, maitre ‘d and head sommelier Josep and pastry chef Jordi. Such a meteoric climb into the top 10 might be attributed to their move and new state-of-the-art kitchen-cum-lab, a wine cellar that offers customers an audio-visual journey through five key wine regions and a breathtaking dining space created with natural, organic materials and an abundance of natural light. Spain has yet another top 10 masterpiece restaurant in El Celler De Can Roca.

www.cellercanroca.com

3. The Fat Duck

High Street, Bray, Berkshire, SL6 2AQ, England

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The Fat Duck is one of the world’s truly unique experiences. The Fat Duck has revolutionized the perception of high-end dining among the wider public in the UK and beyond, with it’s scientific, theatrical and (most of all) fun approach to food and eating out.

Nothing on this menu stands still. Dishes may appear year after year, but they continue to be refined and tweeked to perfection. Examples on the current menu include Salmon poached in Liquorice with Artichokes, and Roast Foie Gras with Rhubarb Braised Konbu & Crab Biscuit.

Heston Blumenthal continues to receive the respect and admiration of his peers having this year been voted the “Electrolux Chefs Choice” by his fellow 50 Best chefs.

www.thefatduck.co.uk

2. El Bulli

Apartado 30, 17480 Roses en Cala Montjol, Spain

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Ferran’s generous willingness to share his knowledge means his influence now spans the globe. Many of those who have worked with him have taken his techniques and ideas back to their part of the world. Maybe this is what drives Adria to surpass himself each year, in the knowledge that the people who have worked for him are one day capable of topping this list themselves.

Ferran Adria continues to tear up the fine dining rule book, presenting customers with food that often defies description, and maybe even defies the laws of physics too.

El Bulli won the S. Pellegrino World’s 50 Best Restaurant Award no less than 5 times in the last decade. This achievement earn Ferran Adria the accolade of Chef of the Decade in 2010.

www.elbulli.com

1. Noma

Strandgade 93, 1401 Copenhagen K, Denmark

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For those in the know, Rene’s colossal achievement of winning the World’s Best Restaurant Award in such a short space of time is no surprise. But just look at the legends he has leapfrogged and you cannot help but think something truly significant is taking place at Rene’s Copenhagen restaurant.

Noma is a homage to soil and sea, a reminder of the source of our food. Take his starter of crunchy baby carrots from the fertile Lammefjorden region of Denmark, served with edible “soil” made from malt, hazelnuts and beer, with a cream herb emulsion beneath – you are literally eating the earth!

Great restaurants are a blend of sophisticated cooking, imaginative ideas and respect for ingredients. Noma is more than this. It’s a experience that reminds you why some restaurants deserve to be revered, and why we created this list.

www.noma.dk

 Source: S. Pellegrino World’s 50 Best Restaurants List

Related posts:

Top 7 Best Restaurants in the World in 2011
Top 7 Richest Royal Families

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