2014 edition<\/a>, which was announced in London late last month, defies unifying logic. <\/p>\r\n\r\n\r\n\r\nThe restaurants that made the full list of 100 range from David Chang\u2019s<\/strong> decidedly informal and unsedate Momofuku Ssam Bar<\/strong>, to Alain Ducasse\u2019s paragon of plushness, Louis XIV, in Monaco.<\/p>\r\n\r\n\r\n\r\n<\/span>1. Noma, (Copenhagen, Denmark). Cost of a meal for two, without wine: $600.<\/span><\/h3>\r\n\r\n\r\n\r\nAfter losing the top ranking in 2013 (it had held the No. spot for the three previous years), Noma <\/strong>is firing on all cylinders these days. Located in an old whaling warehouse, the restaurant is the birthplace of \u201cnew Nordic\u201d<\/strong> cuisine, which relies solely on ingredients available in region. But today, the restaurant is pushing far beyond its early days of foraged sea buckthorn and reindeer lichen. <\/p>\r\n\r\n\r\n\r\n
<\/figure><\/div>\r\n\r\n\r\nDinner these days might start with a whole kohlrabi, filled with its fermented juice and bored with a straw, so that it looks and tastes like a coconut drink. The meal might then proceed through aebleskivers \u2013a traditional Danish kind of fritter<\/strong>\u2014brushed with a sauce made from fermented grasshopper, and end with a dessert of potato, almond, and plum pur\u00e9e. <\/p>\r\n\r\n\r\n\r\nIt sounds wacky, but somehow Redzepi and his crew manage to make it all delicious. As well as deeply pleasurable: Noma <\/strong>continues to offer what may well be the most engaged\u2014and engaging\u2014service in the world.<\/p>\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n2. Celler de Can Roca, Girona, Spain. Cost of a meal for two, without wine: $390-480.<\/h3>\r\n\r\n\r\n\r\n Celler de Can Roca is run by three brothers \u2014 head chef Joan, sommelier Josep, and pastry chef Jordi \u2014 who came by their trade honestly: they learned it from their parents. But it\u2019s hard to imagine anything further from your average mom and pop cooking. <\/p>\r\n\r\n\r\n\r\n
In what may very well be the most beautiful dining room in Europe, a Roca meal dazzles with its wizardry (a starter called Eat The World that encapsulates, in five distinct bites, the tastes of the five different cuisines; a dessert called Messi\u2019s Goal<\/strong>, that recreates, with a candied pitch, flying white chocolate balls, and a plateside iPod playing the roars of the crowd, what it feels like when Barcelona\u2019s soccer hero Lionel Messi<\/strong> scores), while remaining firmly rooted in the flavors of the Mediterranean. <\/p>\r\n\r\n\r\n\r\n
<\/figure><\/div>\r\n\r\n\r\nJosep brings lucky guests on a tour of his cellar, where favorite wines have been singled out for multi-sensory treatments.<\/p>\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n
3. Osteria Francescana, Modena, Italy. Cost of a meal for two, without wine: $360-525.<\/h3>\r\n\r\n\r\n\r\n Behind a stately exterior, the world\u2019s most emotive chef, Massimo Bottura, cooks flights of fantasy and memory. The first sign that this is not your ordinary upscale Italian restaurant comes from the abstract contemporary paintings on the wall, but the art continues on the plate. <\/p>\r\n\r\n\r\n\r\n
The mortadella sandwich<\/strong> of every Italian child\u2019s memory is turned into an impossibly light mousse, a Magnum ice cream bar becomes a sophisticated, foie-gras stuffed bite. <\/p>\r\n\r\n\r\n\r\n
<\/figure><\/div>\r\n\r\n\r\nAnd like his spectacular lacquered eel, which Bottura serves with saba and polenta to represent the apples and corn the eel would encounter on its way up the nearby Po river<\/strong>, his dishes are made more evocative by the stories that accompany them.<\/p>\r\n\r\n\r\n\r\nThat said, in the past several years, the highest-ranking positions have tended to go to restaurants that balance at least a degree of luxury (although not always formal, none of them are cheap) with an embrace of innovation.<\/p>\r\n\r\n\r\n\r\n
Here\u2019s a quick look at the top ten on this year\u2019s 50 Best List. In most cases, the descriptions are based on my personal experience, but research and\u2014the reports of colleagues<\/strong>\u2014have filled in the details for the restaurants I haven\u2019t visited.<\/p>","protected":false},"excerpt":{"rendered":"Each year, fine diners, restaurateurs and food writers\u2014I\u2019m in the last group\u2014try to read the annual World\u2019s 50 Best Restaurant list like tea leaves, searching…<\/p>","protected":false},"author":1,"featured_media":970,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25178,25203],"tags":[],"jetpack_featured_media_url":"https:\/\/anysubtitle.com\/wp-content\/uploads\/2019\/07\/top-view-airplane-with-camera-notebook_23-2148436291.jpg","_links":{"self":[{"href":"https:\/\/anysubtitle.com\/es\/wp-json\/wp\/v2\/posts\/98"}],"collection":[{"href":"https:\/\/anysubtitle.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anysubtitle.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anysubtitle.com\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/anysubtitle.com\/es\/wp-json\/wp\/v2\/comments?post=98"}],"version-history":[{"count":0,"href":"https:\/\/anysubtitle.com\/es\/wp-json\/wp\/v2\/posts\/98\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anysubtitle.com\/es\/wp-json\/wp\/v2\/media\/970"}],"wp:attachment":[{"href":"https:\/\/anysubtitle.com\/es\/wp-json\/wp\/v2\/media?parent=98"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anysubtitle.com\/es\/wp-json\/wp\/v2\/categories?post=98"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anysubtitle.com\/es\/wp-json\/wp\/v2\/tags?post=98"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}