Loved, hated. At the very least, media and powerful. Yesterday in Bilbao the 2018 edition of the list was announced ‘The World’s 50 Best Restaurants’ and today in Summum We give you the addresses, prices and tips to eat in the restaurants that occupy the top ten (and highly coveted) positions.
Osteria Francescana: Italy, art and jazz
¿Donde?
Osteria Francescana
Via Stella 22
41121 Modena, Italy
Price: 250/270€ menu. Letter: 70/120€
Tagliatelle al ragú, Tortellini in capon broth, Five ages of Parmigiano Reggiano in different textures and temperatures and Croccantino of foie gras in Noto almonds and Piedmont hazelnuts with Traditional Balsamic Vinegar from Modena Villa Monodori.
To sit at one of the twelve tables of Osteria Francescana, that this year again occupies the first position, you have to know how to speak Italian. The kitchen of Massimo BotturaChef and soul of this restaurant, he sinks his roots deep into the gastronomy of Bel Paese, reinterpreting it, so to speak, from the future. In the back room of this restaurant located in the center of beautiful Modena, the most avant-garde techniques and traditional balsamic vinegars of up to 40 years coexist peacefully.
Music, especially jazz, and art are two other essential ingredients in the cuisine of this establishment.
El Celler de Can Roca: memory of a bar
¿Donde?
El Celler de Can Roca
Calle Can Sunyer 48
17007 – Girona
Price: Menu 180/215 €. Menu 130/160 €
They say that three is the perfect number. In the case of El Celler de Can Roca it certainly is. Run by three brothers –Joan, Josep and Jordi– this Girona restaurant has been at the top of world gastronomy for some time.
In his kitchen creativity and a desire for innovation share space with attention and affection for local products and tradition. The plate Memory of a bar It is a paper reproduction of the bar that his parents still manage where they can find, in the form of snacks, some classics such as Battered Squid, Cannelloni or Brave Potatoes. Of course, reinterpreted in their own way. All prawn and Orange Chromatism are two of his other creations.
The CCan Roca’s eller It is one of the Spanish restaurants with the longest waiting list: almost a year.
Mirazur: Mediterranean style
¿Donde?
Mirazur
30 Avenue Aristide Briand
06500 – Chin
Price: Menu 110/160/210 €
Mauro Colagreco is an Argentine chef of Italian origin. Your restaurant Mirazur It is located in Menton, on the Côte d’Azur, on the border between France and Italy. And the pantry is filled every day with what comes from Mediterranean Sea, from the mountains, from the local markets and from the restaurant’s own garden.
All those lucky ingredients shape the gastronomic proposal of this establishment that has just sneaked onto the podium. In the menus we find dishes like Rorchard emolacha in a salt crust with caviar sauce, the Squid of Bordighera, the Ostra Gillardeau with cream of shallots and pear.
Eleven Madison Park: The American Revolution
¿Donde?
Eleven Madison Park
11 Madison Avenue
10010, New York
Price: Menu 272 €
Located in one of the most central and exclusive streets in New York, Eleven Madison Park has shown that American cuisine has nothing to envy of those that have always dominated the world of haute cuisine, such as Italian or French. The architects of this change are Daniel HummSwiss chef by birth and New Yorker by adoption, and Will Guidara, friend, partner and room manager.
In the kitchen of Eleven Madison Park we find dishes like Roast Turkey, a Humm classic It is served from honey and lavender to rhubarb and onion. We also find the Pear and Cranberry Donut with spiced wine ice cream or the Black and White Cookies, inspired by the classic vanilla and chocolate cookies sold in bakeries in the Big Apple. A recipe based on local Cheddar cheese and apple that pays tribute not only the history of New York cuisine, but the ingredients that make it great, according to the chef.
Gaggan: evolving Indian cuisine
¿Donde?
Gaggan
68/1 Soi Langsuan, Ploenchit Road
Lumpini, Bangkok, 10330
Price: Menu 172 €
Gaggan is an Indian cuisine restaurant located in Bangkok. In it, the chef Anand Gaggan develops day after day a gastronomic proposal inspired both by regional cuisines and Indian street food as well as international cuisine. In any case, here those who command are seasonal products.
The Mexican-inspired Taco, the Japanese-Indian Nigiri, the Eggplant Oreo and the Yogurt Explosion are some of its most emblematic creations.
The flag plate? It’s called Lick It Up and it’s eaten by licking a curry, a spicy stew, straight from the bottom of the plate.
Central: Peruvian vertical
¿Donde?
Central
376 Santa Isabel Street
Miraflores, Lima
Price: Menu 138/146 €
Muña, yucca, corn, potatoes, huacatay, kiwicha, cocoa and, as expected, an extraordinary variety of peppers.
In the kitchen of Central, chef Virgilio Martínez undertakes a very difficult mission: to concentrate the breadth and variety of the different ecosystems of Peru in four tasting menus (one of 11 dishes and another of 17 and their respective vegetable versions), traveling the country according to different “heights”. From 10 meters below sea level to 3000 meters above sea level.
The idea is inspired by the vertical control of the ecological floors of the Andean peoples in pre-Hispanic times, which made the most of the natural resources of each ecosystem. In the bar area menu items are also served and cocktails created following the same philosophy.
Maido: welcome to nikkei cuisine
¿Donde?
Maido
399 San Martin Street
Miraflores, Lima
Price: 106€
La Nikkei cuisine it mixes the DNA of Peruvian cuisine and its exuberance in the seasonings and colors, with the techniques, the head and the flavor of the Japanese.
The Lima restaurant Maido (“Welcome” in Japanese) is one of the strengths of this culinary style and the chef Mitsuharu Tsumura, Micha, one of his visible heads. Cod marinated in Miso sauce with crunchy nuts, Nigiri sushi, Rice with sea urchins, Ribs of beef cooked for 50 hours and Tofu Cheesecake Ice Cream are just a few of the food tours offered to Maido diners.
Arpège: haute vegetable cuisine
¿Donde?
Arpeggio
84, Rue de Varenne
75007, Paris
Price: Menu 175/390 €. Menu 76/185 €
They say that the stalwarts of Arpeggio They reserve months in advance so as not to miss the first white asparagus in spring and the first black truffles in winter.
In this restaurant, the chef Alain Passard He practices French haute cuisine focused on the plant world, with products from his own gardens. Ravioli with vegetables Seasonal, Colors, flavors and perfumes from the garden, Vegetable tartare with tarragon and Cigaline strawberries with rhubarb syrup and elderflower ice cream are just a few touches on the delicate proposal gastronomy of this exclusive Parisian establishment.
Mugaritz: raging creativity
¿Donde?
Mugaritz
Aldura Difference 20
20100 – Errenteria (Gipuzkoa)
Price: Menu 220 €
Mugaritz celebrates just in these days its 20th birthday. And it does, once again, well positioned on “the list.” Your chef and boss Andoni Luis Aduriz it is capable of turning stones, natural phenomena such as noble rot, the veil of Sherry wines or bubbles into something edible and wildly creative.
Hunger, Never say never, Eyes that do not see, Bechamel moment, As long as a kiss lasts …These are some of the dishes of the 2018 season. To find out what is hidden behind these mysterious names, you will have to go to Renteria, in Guipúzcoa. Kitchen room techno-emotional, brave and agitating.
Extebarri: haute cocina à la brasa
Dónde comprar
Etxebarri
San Juan Square 1
48291 – Atxondo (Bizkaia)
Price: Menu 180 euros. 70/95€ letter
Cooking Etxebarri, which bears 1 Michelin star, is based on seasonal products cooked on the grill. The chef Victor Arguinzoniz He masters the art of fire using different types of firewood and daring not only with meat, fish and vegetables, but also with ingredients as delicate as Palamós prawns, caviar or elvers.
El Fresh Chorizo Tartar and Reduced milk ice cream with beet juice are other dishes that we can try in this Spanish farmhouse that closes the new TOP 10 in the world.