#mugaritz

[originalstarlightsheep]

Quote by Chef Andoni Luis Aduriz of Mugaritz.

Taking this energy with me for the week.

It's going to be tough but I have conqured all my tough days so far.

[lastlifeinuniverse]

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[brandonecannon]

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[happytrendy]

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[uselessopinionsaroundfood]

Le Supreme - Lyon France - 9/7/2024

Le Supreme

The French do food better.  Don’t argue with me, get on a plane, eat in France, and then stop pretending like I’m not right. I’m a fortunate eater.  What does that mean? It means I prioritize food and so I’ve gotten to eat at top restaurants around the world, and I’ve eaten meat, vegetable, and sweet dishes that I’ll remember more than the date of any anniversary (which I have a tendency to forget).   So, what makes the French so good? I think the obvious answer could be butter. But having been here for three days I haven’t gotten any butter, not even at the breakfast buffet at the hotel.  They have soy milk and peanut butter (not together) but no butter. But that’s not what makes their food so good.  I’m going to eat more this week to prove my theory, but this first thought is about last night’s dinner at Lyon’s Le Supréme, and supreme it was.  

But before we get to that, let’s go back a few years.  I was in Northern Spain with some friends, and we were there for the midlife crisis reason of running from the bulls.  I know it’s with the bulls, but if you’ve ever done it, you know you aren’t running with them.  Knowing that northern Spain is known as one of the culinary capitals of the world there was no way we could not hit at least one top Michelin spot.  Now if you’re not a Michelin believer don’t worry, stick with me here, and if you are, stick with me cause I’m probably going to make you mad.  Either way, come for the ride.  We made reservations at Mugaritz, considered one of the top 10 restaurants in the entire world, with 2 Michelin stars (they’ve got one to spare apparently).  We arrived at the beautiful farm-like setting and were instantly impressed.  We then walked into the restaurant where tables were set so far apart from each other it felt like each table was a private restaurant. Before we ordered we were offered a kitchen tour and took a photo with one of the chefs.  The kitchen was immaculate and silent, setting the stage for perfection.  But that’s where perfection ended.  This isn’t about Mugartiz, this writing is about French Food, but the next three hours were the worst dining experience I’ve ever had, and I just ate food on British Airways.  This experience brought everything about fine dining into question: What’s more important presentation or flavor?  Real and natural ingredients or molecular gastronomy?  And more than anything it made me realize that the Michelin guide has become more about places not to eat vs ones to visit if your goal is great food over prestige and politics.  Michelin fans mad yet?  Michelin has lost its credibility with actual food lovers.  Mugaritz was the most expensive and disappointing meal of my life, to this day.  We went and got pizza afterwards.  Also, there was just a story about a diner who refused to pay at Mugaritz because the food was so bad, so I’m not alone.  So why tell that story, other than hoping it keeps you from wasting your money there?  Because it highlights the difference between the perception of greatness and the reality of greatness in dining.  

Last night, at a local’s recommendation, I went to a small restaurant in the heart of Lyon, next to a subway station entrance.  It’s so unassuming I walked past the entrance.  The setting feels like any nice neighborhood restaurant, nothing to write home about but a place you could happily spend a few hours with friends and feel wonderfully welcomed.  Le Supreme is owned by a husband and wife team, and what you wouldn’t expect from the lack of pomp and circumstance is that he trained at Danielle in NY for 8 years. 

So here is a French chef who has trained with one of the best chefs in the world, so should I be getting ready for foams, gelee and presentation over flavor?  No.  this is why no one does it better than the French. At the core of every dish is letting the fresh ingredients shine through, letting them do the work that they are supposed to do, not covering them up with unnecessary fuss for the sake of Instagram, although these were beautiful dishes.  The menu is either a 4 or 5 course meal, with two choices for each course, except for their signature Blond Liver cake.  The menu changes based on ingredient availability and chef desires.  I went with four courses, reasonably priced, with the wine pairing (I’m in France, did I have a choice?).  The first dish was a “perfect egg” with butternut squash, a slight balsamic reduction, chanterelles, and bits of black truffle.   I might actually stop writing this so go back to the restaurant to get more now.  The next course was their signature blond liver cake with a chorizo and popcorn topping and while most liver cakes are bitter, this Lyon specialty had a subtle and refreshing sweetness to it, wait I might actually go back to the restaurant to get this one now.  That was followed by the single best duck breast I’ve ever had.  Served perfectly cooked in a subtly sweet reduction with beets, beet chips, radish slices, and some citrus it seemed like I could cut this duck with my fork. This was French cuisine at its best.  So, what makes it so good? Why am I saying no one does it better than the French?  In all the meals I’ve had, the best are the ones that do amazing things with great ingredients and realize that no chef can do anything better than what nature has already done.  Showcase what they offer and get out of the way.  Each of these dishes aren’t ones I could recreate in my own kitchen, they use skill sets far beyond my training (or lack thereof) but what Le Supreme did again and again was let you taste everything in each dish, everything was there for a reason and was allowed its moment to shine.  Nothing was there for show, nothing overpowered anything else, they were all great friends at the same party, and excited to hear what each of them had to share.  French cooking does this better than anyone, so enjoy cuisine from around the world, it has a lot to offer, but just remember, the French have set the bar for fine dining, they love their ingredients, and they probably added more butter than you. 

[descubredonostia]

Top Ten Restaurantes de San Sebastián: Alta Cocina y Pintxos Imperdibles

San Sebastián es un auténtico paraíso gastronómico, y cuando hablamos de los 'top ten restaurantes de San Sebastián', no solo nos referimos a la calidad excepcional, sino también a la variedad que ofrece la ciudad. Aquí combinamos restaurantes de alta cocina con estrellas Michelin y bares de pintxos icónicos que reflejan la esencia de la gastronomía vasca.

Arzak

Con tres estrellas Michelin, Arzak es la cuna de la cocina moderna vasca, dirigida por Juan Mari Arzak y su hija, Elena Arzak. Este restaurante ha marcado el desarrollo de la alta cocina en España, siendo pionero en fusionar la tradición vasca con técnicas innovadoras. Su ambiente elegante y su enfoque creativo hacen de cada comida una experiencia que desafía los sentidos. Platos destacados: El menú degustación cambia con frecuencia para aprovechar los productos de temporada. Entre sus platos más icónicos están el huevo con caviar blanco, que explora la delicadeza de sabores y texturas, y el rape con aceitunas verdes, una combinación única de sabores que realza lo mejor del mar Cantábrico. Cada plato está diseñado para sorprender y deleitar a los comensales. Ambiente y servicio: El servicio es impecable, con personal atento y bien formado, capaz de explicar cada plato y su inspiración en detalle. La decoración es elegante y moderna, adecuada para una experiencia gourmet de primer nivel. Pros: La experiencia gastronómica es inolvidable, con atención al detalle en cada aspecto, desde el maridaje de vinos hasta el servicio. Además, el restaurante mantiene una atmósfera accesible, permitiendo a los comensales interactuar con los chefs en ocasiones. Contras: El precio es elevado (menú degustación desde 240 €), y aunque vale cada euro para los amantes de la alta cocina, puede no ser accesible para todos los presupuestos. Reservar con anticipación es esencial, dado que es uno de los lugares más solicitados.

Akelarre

El restaurante Akelarre, liderado por el chef Pedro Subijana, es un icono de la gastronomía vasca, con una ubicación excepcional en una colina que ofrece vistas inigualables al mar Cantábrico. Con sus tres estrellas Michelin, este restaurante representa el equilibrio entre la innovación culinaria y el respeto por la tradición, utilizando ingredientes locales de alta calidad y técnicas refinadas. Platos destacados: Los menús degustación de Akelarre incluyen platos como el cordero de leche con trigo, una obra de arte que combina sabores profundos y complejos, y el huevo en tempura, que se destaca por su ligereza y precisión. Subijana juega con la presentación y el sabor en cada plato, haciendo que cada bocado sea memorable. Ambiente y servicio: La ubicación del restaurante y sus vistas al océano crean un ambiente especial. El servicio es cálido y profesional, y el equipo se esfuerza en hacer que cada comensal se sienta como en casa. Akelarre también cuenta con un lujoso hotel boutique para quienes deseen prolongar la experiencia. Pros: La atmósfera relajada y las vistas son incomparables, mientras que la cocina de Subijana es conocida por su creatividad. La opción de quedarse en su hotel boutique es ideal para quienes buscan una escapada completa. Contras: Está alejado del centro de San Sebastián y los precios son elevados (menús entre 245 € y 270 €). Aunque la experiencia es inolvidable, es importante tener en cuenta el desplazamiento y la necesidad de reservar con antelación.

Mugaritz

Mugaritz es el restaurante ideal para quienes buscan una experiencia culinaria audaz y experimental. Dirigido por Andoni Luis Aduriz, este restaurante de dos estrellas Michelin está en un entorno rural a las afueras de San Sebastián, en el que la innovación y el riesgo en la cocina son la norma. La filosofía de Mugaritz se centra en la comida como arte y en desafiar las convenciones gastronómicas. Platos destacados: El menú degustación es sorpresa y se adapta a los ingredientes de temporada. Algunos platos recientes incluyen texturas de seta y tierra comestible y tuétano asado con esencia de mar, creaciones que buscan retar al comensal tanto en sabor como en textura. Ambiente y servicio: El restaurante tiene un ambiente minimalista y sereno que complementa su enfoque en la comida. El personal es muy atento y explica el concepto de cada plato para ayudar a los comensales a comprender la filosofía detrás de la experiencia. Pros: Perfecto para aventureros gastronómicos, es una experiencia sensorial única que juega con la percepción, el sabor y la estética de cada plato. El menú es variado, intrigante y constantemente cambiante. Contras: Puede ser demasiado experimental para algunos, ya que algunos platos son abstractos o rompen con lo convencional. El precio es alto (253 €), y su estilo es arriesgado para quienes buscan platos más convencionales.

La Viña

La Viña es uno de los bares de pintxos más clásicos de San Sebastián, famoso internacionalmente por su emblemática tarta de queso, de textura suave y sabor inigualable. Este lugar, acogedor y modesto, se ha convertido en una parada obligada para locales y visitantes. Platos destacados: La tarta de queso es sin duda la estrella de la carta, pero también encontrarás otros pintxos de excelente calidad, como las croquetas y el bacalao a la plancha. Aunque la oferta es limitada, cada pintxo está cuidadosamente preparado. Ambiente y servicio: El ambiente es muy acogedor y auténtico, ofreciendo una experiencia vasca tradicional. El servicio es rápido y eficiente, aunque en horas punta puede ser complicado encontrar un sitio libre. Pros: Es un lugar ideal para una experiencia culinaria auténtica sin romper el presupuesto, con pintxos desde 2 €. Su ambiente informal y la calidad de sus productos lo convierten en un sitio ideal para cualquier momento del día. Contras: La espera suele ser larga, especialmente para probar la tarta de queso, y la variedad de pintxos es limitada.

Rekondo

Rekondo es sinónimo de tradición y calidad, con una de las bodegas más prestigiosas del mundo. Este restaurante combina una cocina vasca clásica y una impresionante selección de vinos, haciendo de cada comida una experiencia completa. La decoración y el ambiente de Rekondo evocan el estilo vasco auténtico, con un toque rústico y acogedor. Platos destacados: Entre los platos más recomendados están la merluza a la koskera, una receta vasca tradicional, y el txangurro (centollo), que destaca por su frescura y sabor. Ambiente y servicio: Con vistas a San Sebastián desde su ubicación en el monte Igeldo, el restaurante ofrece un ambiente cálido y elegante, ideal para una comida tranquila. El servicio es atento y profesional, con un conocimiento profundo sobre los vinos. Pros: La bodega es impresionante y cuenta con vinos de todo el mundo, perfecta para los amantes de la enología. La cocina es consistente y de gran calidad, respetando la tradición culinaria vasca. Contras: Su decoración puede parecer anticuada para algunos, pero esta estética es parte de su encanto. Los precios son algo elevados (platos principales desde 30 €).

Kokotxa

Situado en el casco antiguo, Kokotxa es un restaurante con una estrella Michelin que combina la cocina vasca moderna con técnicas innovadoras. Dirigido por el chef Dani López, Kokotxa es conocido por su interpretación fresca y moderna de la gastronomía local. Platos destacados: Entre sus platos de pescado destacan la kokotxa de merluza con pil pil de algas, que es un homenaje a los sabores del mar, y el torrija de pan caramelizado, un postre delicioso y elaborado. Ambiente y servicio: El ambiente es íntimo y acogedor, con una decoración minimalista que permite que la comida sea el centro de atención. El servicio es atento y está dispuesto a ayudar a los comensales a descubrir nuevos sabores. Pros: Es una excelente opción Michelin en cuanto a relación calidad-precio, con un ambiente relajado y personal. La creatividad en cada plato es destacable, sin perder la esencia de la cocina vasca. Contras: Su espacio es reducido, lo cual limita la privacidad y puede hacer que el restaurante se sienta abarrotado.

Ganbara

Uno de los bares de pintxos más reconocidos de San Sebastián, Ganbara es famoso por la calidad y frescura de sus ingredientes. Los productos de temporada se convierten en pintxos excepcionales, creando un menú variado y sabroso. Platos destacados: Las setas con yema de huevo y los pintxos de marisco son imperdibles. Ganbara es un paraíso para los amantes de los productos de temporada, especialmente durante la temporada de setas y mariscos. Ambiente y servicio: Es un bar tradicional con una atmósfera bulliciosa y auténtica. La barra está siempre llena de pintxos frescos y coloridos, y el personal trabaja rápido para atender a los clientes en la concurrida barra. Pros: La calidad y frescura de los ingredientes hacen de cada pintxo una experiencia. El ambiente animado es ideal para quienes buscan una experiencia vasca auténtica. Contras: Está casi siempre abarrotado y puede ser difícil encontrar un lugar para sentarse, especialmente en temporada alta.

Bar Nestor

Conocido por su famosa tortilla de patatas y su chuletón, Bar Nestor es un pequeño y rústico bar de pintxos con una oferta limitada pero de calidad excepcional. Es ideal para quienes buscan sabores contundentes y auténticos en un ambiente casual. Ambiente y servicio: El espacio es pequeño y acogedor, lo que genera un ambiente informal y bullicioso. El personal es amable y trabaja a gran velocidad para atender a la gran cantidad de clientes. Pros: La tortilla y el chuletón son auténticas joyas gastronómicas. Es perfecto para quienes buscan algo único en San Sebastián. Contras: La espera puede ser larga, y el espacio es limitado, por lo que puede ser difícil conseguir sitio.

La Cuchara de San Telmo

Un favorito entre locales y turistas, La Cuchara de San Telmo ofrece pintxos modernos con un toque creativo. La calidad de sus ingredientes y las técnicas innovadoras de sus platos han hecho de este lugar un imprescindible en la escena de pintxos. Platos destacados: Las carrilleras de ternera y el foie a la plancha destacan por su sabor profundo y su presentación cuidada, combinando lo mejor de la tradición y la innovación vasca. Ambiente y servicio: El local es pequeño y siempre está lleno de comensales disfrutando de pintxos. El servicio es rápido y eficiente, adecuado para el ajetreo de la barra. Pros: Pintxos modernos y bien elaborados, perfectos para quienes buscan creatividad y sabores intensos en cada bocado. Contras: El espacio reducido hace que se llene rápidamente, y el ambiente puede volverse ruidoso.

Muka

Muka, en el Teatro Kursaal, ofrece una experiencia gastronómica moderna basada en la cocina a la parrilla. Su menú de temporada utiliza productos frescos y locales, llevados a su máxima expresión en la brasa, en un entorno espacioso y con vistas al mar. Platos destacados: El bacalao a la brasa y los pimientos del piquillo asados en casa son algunos de los platos más destacados, donde el sabor de la parrilla realza los ingredientes. Ambiente y servicio: El restaurante tiene una atmósfera moderna y relajada con vistas espectaculares al océano. El servicio es atento y profesional, y el espacio permite una comida tranquila. Pros: Ubicación moderna, vista al mar y excelente relación calidad-precio. Muka es ideal para quienes buscan una comida vasca de calidad en un ambiente sofisticado. Contras: Los precios pueden ser algo elevados, especialmente para una oferta de parrilla, pero el entorno y el servicio justifican la experiencia.

Fuentes Consultadas para el artículo Top Ten Restaurantes de San Sebastián

Para elaborar este ranking se han consultado recursos especializados, entre ellos: Guía Michelin, The World’s 50 Best Restaurants, Tripadvisor, Gastroactitud, y opiniones de Google Maps. Read the full article

[bagofsurprises]

highly experimental impressive mansion / sleek serving area +20 dishes tasting menu on the overrated side

[pinnacleconnect]

Celebrity Hotspots: Best Fine Dining Restaurants Around the World

For an unforgettable dining experience like a celebrity, explore the world’s top fine dining restaurants. Highlights entail Le Bernardin and Per Se in New York City, Nobu in Los Angeles, and The Ivy in London. International gems like Guy Savoy in Paris, Osteria Francescana in Modena, and Mirazur on the French Riviera also make the list. Each restaurant offers exquisite cuisine, a luxurious ambience, and often, celebrity sightings, an ethereal culinary experience. From innovative dishes at Mugaritz in Spain to the serene setting of Tetsuya's in Sydney, these hotspots promise a memorable and opulent culinary adventure.

There are a plethora of amazing options available worldwide for dining like a celebrity. These upscale restaurants are well-known hangouts for the wealthy and well-known in addition to serving delicious food. These eateries ought to be at the top of your list if you're a foodie seeking out opulence or hoping to see your favourite stars. These are a few of the top fine dining establishments worldwide, where you can enjoy top-notch food in a royal-like setting.

● USA's Le Bernardin in New York City Nestled in the centre of New York City, Le Bernardin is a three-star Michelin restaurant known for its outstanding seafood. Under the direction of Chef Eric Ripert, Le Bernardin provides a classy eating experience that prioritizes flavour and simplicity. It is a favourite among both foodies and celebrities because of the exquisite food and minimalist decor.

● Nobu - USA - Los Angeles Co-owned by actor Robert De Niro and chef Nobu Matsuhisa, Nobu is a mainstay of the Los Angeles dining scene. Well-known for its inventive fusion of Japanese and Peruvian cuisine, Nobu is a favourite among Hollywood's elite. A memorable dining experience is ensured by signature dishes like Black Cod Miso and Yellowtail Jalapeño, as well as a stylish setting.

● UK's The Ivy in London For many years, The Ivy, a renowned restaurant in London, has been a favourite among celebrities. Situated in the West End, it provides a varied menu that includes modernized versions of British classics. Celebrities who are attending West End shows or are just enjoying a night out in London often choose to stay at The Ivy because of its sophisticated Art Deco interior and first-rate service.

● Guy Savoy, France's Paris Guy Savoy is a must-visit for anyone looking for a genuinely luxurious dining experience in Paris. Chef Guy Savoy's modern French cuisine is served at this three-star Michelin restaurant in the Monnaie de Paris. International celebrities often choose it because of the allure, which is enhanced by the stunning views of the Seine River and the historic Pont Neuf.

● Quay, Australia's Sydney Nestled in the breathtaking Sydney Harbour, Quay provides an aesthetically and gastronomically remarkable dining experience. The best Australian ingredients are celebrated in Chef Peter Gilmore's inventive dishes, mesmerizing enough to tantalize your taste buds.

● Modena, Italy's Osteria Francescana One of the best restaurants in the world, Osteria Francescana by Chef Massimo Bottura is a culinary treasure located in Modena. The restaurant, which has three Michelin stars, is praised for its imaginative and beautiful take on classic Italian fare. Foodies and celebrities from all over the world come to Osteria Francescana because of its cosy atmosphere and first-rate service.

● Sydney, Australia's Tetsuya's An additional gem in Sydney's fine dining landscape is Tetsuya's. The restaurant has received multiple accolades for Chef Tetsuya Wakuda's distinctive fusion of French and Japanese techniques. Celebrities seeking a remarkable culinary experience have come to love Tetsuya's for its serene dining environment, which is created by the elegant decor and tranquil Japanese garden.

● San Sebastián, Spain's Mugaritz Mugaritz is a two-Michelin-star restaurant in the Basque Country that is renowned for its cutting-edge cooking. With creative dishes that push traditional culinary boundaries, Chef Andoni Luis Aduriz provides diners with an incredibly unique dining experience. Gourmets and celebrities seeking an exceptional dining experience are drawn to the restaurant by its remote setting and innovative menu.

● Per Se - USA's New York City Chef Thomas Keller is the creator of Per Se, which is housed in the Time Warner Center in New York City. Per Se provides a calm and opulent dining experience with

its breathtaking views of Columbus Circle and Central Park. Celebrities and discriminating diners alike love this restaurant for its flawless service and nine-course tasting menu.

● El Celler de Can Roca, Spain - Girona Three Michelin stars have been awarded to the Roca brothers' culinary masterpiece, El Celler de Can Roca. The restaurant draws diners from all over the world with its creative take on Catalan cuisine and elegant surroundings. The Roca brothers' commitment to quality ensures an amazing and unforgettable dining experience.

● Mirazur, France - Menton With its location on the French Riviera, Mirazur provides stunning views of the Mediterranean. Three-Michelin-star chef Mauro Colagreco's restaurant is renowned for its creative dishes and use of local, fresh ingredients. Celebrities and foodies alike love Mirazur because of its breathtaking setting and superb cuisine.

● Bangkok, Thailand's Gaggan Gaggan, which takes its name from its owner and chef Gaggan Anand, has transformed Indian food with its innovative and fun style. A number of creative and exquisitely presented dishes that defy preconceived notions about Indian cuisine are offered on the tasting menu. Gaggan's distinctive dining experience and hip atmosphere draw diners from all over the world, including celebrities.

● Narisawa - Japan's Tokyo A two-Michelin-star restaurant in Tokyo, Narisawa offers a distinctive fusion of French and Japanese culinary traditions. Every dish showcases Chef Yoshihiro Narisawa's dedication to sustainability and innovation. Celebrities and sophisticated diners alike favour this restaurant because of its exquisite food and minimalist design.

Not only do these fine dining establishments provide outstanding food, but they also create an opulent and exclusive ambience that draws in celebrities from all over the world. These celebrity hotspots promise to provide an unforgettable dining experience, whether you're a foodie hoping to savour some of the world's best dishes or hoping to see your favourite star up close. Make a reservation, look your best, and get ready to eat at these top-notch restaurants like a celebrity.

[adribosch-fan]

Dabiz Muñoz, reconocido como el mejor cocinero del mundo por tercera vez consecutiva

El chef español volvió a conseguir este premio y en su discurso mencionó como referentes a Abraham García Cano, del Viridiana y Andoni Luis Aduriz, del Mugaritz, sin olvidarse de su mujer, Cristina Pedroche. Dabiz Muñoz.Instagram: dabizdiverxo Después de estar presente en ciudades como Ámsterdam, Milán o Madrid y Barcelona, en España, el premio The Best Chef Award ha salido de Europa y ha…

[severewizardphilosopher]

Best Restaurants in the World

Introduction

The world is a treasure trove of culinary experiences, with exceptional restaurants that take dining to new heights. These establishments are not just places to eat; they are destinations for food lovers and connoisseurs seeking unforgettable gastronomic journeys. In this article, we'll explore some of the best restaurants in the world, each known for its extraordinary cuisine, innovative chefs, and exceptional dining experiences.

1. Osteria Francescana (Modena, Italy)

Osteria Francescana, helmed by Chef Massimo Bottura, is renowned for its innovative Italian cuisine. It has been awarded three Michelin stars and has topped the list of "The World's 50 Best Restaurants." The restaurant combines traditional Italian flavors with avant-garde techniques, resulting in unique and delectable dishes.

2. Noma (Copenhagen, Denmark)

Noma, led by Chef René Redzepi, is famous for its reinvention of Nordic cuisine. With a focus on seasonal and foraged ingredients, Noma has held two Michelin stars and has been named "The World's Best Restaurant" multiple times. The ever-evolving menu showcases the essence of Scandinavian flavors.

3. Eleven Madison Park (New York City, USA)

Eleven Madison Park, under the guidance of Chef Daniel Humm, offers an unforgettable dining experience in the heart of New York City. With three Michelin stars, it is known for its contemporary American cuisine, impeccable service, and a menu that evolves with each season.

4. Mirazur (Menton, France)

Mirazur, situated on the French Riviera and led by Chef Mauro Colagreco, is celebrated for its inventive use of locally sourced ingredients. The restaurant has been awarded three Michelin stars and has been ranked among the world's best. It offers breathtaking views of the Mediterranean and a menu that reflects the region's culinary diversity.

5. El Celler de Can Roca (Girona, Spain)

El Celler de Can Roca, a three-Michelin-starred restaurant, is run by the Roca brothers. Known for its avant-garde Spanish cuisine, it has consistently ranked among the world's best restaurants. The establishment combines innovation with traditional flavors, offering a multisensory dining experience.

6. Central (Lima, Peru)

Central, under Chef Virgilio Martínez, is known for its elevation of Peruvian cuisine. The restaurant showcases the diversity of ingredients from various altitudes and ecosystems in Peru. It has received acclaim for its tasting menus that take diners on a culinary journey through the country's landscapes.

7. Gaggan (Bangkok, Thailand)

Gaggan, headed by Chef Gaggan Anand, has earned two Michelin stars and international acclaim for its modern Indian cuisine. The restaurant's inventive approach to traditional Indian dishes and its use of molecular gastronomy make it a must-visit for food enthusiasts.

8. Mugaritz (San Sebastian, Spain)

Mugaritz, led by Chef Andoni Luis Aduriz, is known for its avant-garde Basque cuisine. With two Michelin stars, the restaurant offers a highly experimental and creative dining experience, where flavors and textures are explored in innovative ways.

9. Disfrutar (Barcelona, Spain)

Disfrutar, a Michelin-starred restaurant in Barcelona, is co-led by three El Bulli alumni. It offers a playful and inventive take on Mediterranean cuisine, featuring a tasting menu that surprises and delights diners with unexpected textures and flavors.

10. Asador Etxebarri (Axpe, Spain)

Asador Etxebarri, led by Chef Victor Arguinzoniz, is celebrated for its mastery of wood-fired cooking. The restaurant has received one Michelin star and is known for its emphasis on high-quality, locally sourced ingredients, which are grilled to perfection.

11. Alain Ducasse au Plaza Athénée (Paris, France)

Alain Ducasse au Plaza Athénée, led by renowned Chef Alain Ducasse, has been awarded three Michelin stars and is celebrated for its modern French cuisine. The restaurant offers a sumptuous dining experience in an elegant setting, with an emphasis on sustainability and exceptional ingredients.

12. Pujol (Mexico City, Mexico)

Pujol, under the guidance of Chef Enrique Olvera, is known for its contemporary Mexican cuisine. The restaurant has earned a Michelin star and is celebrated for its reinterpretation of traditional Mexican flavors in a modern and innovative context.

13. The Ledbury (London, UK)

The Ledbury, led by Chef Brett Graham, has two Michelin stars and is recognized for its modern European cuisine. The restaurant offers a menu that reflects the best of British and European ingredients, resulting in a remarkable dining experience.

14. Attica (Melbourne, Australia)

Attica, under Chef Ben Shewry, has received international acclaim for its innovative Australian cuisine. The restaurant celebrates native Australian ingredients and offers a tasting menu that showcases the diverse flavors of the continent.

15. Quintonil (Mexico City, Mexico)

Quintonil, led by Chef Jorge Vallejo, offers modern Mexican cuisine with a focus on locally sourced and sustainable ingredients. The restaurant has been awarded one Michelin star and is celebrated for its creative and environmentally conscious approach to Mexican flavors.

Conclusion

The best restaurants in the world represent culinary artistry, creativity, and a deep commitment to exceptional dining experiences. Whether you seek traditional flavors reimagined, innovative culinary techniques, or the celebration of local ingredients, these restaurants offer a remarkable journey for food enthusiasts. Exploring the diverse and unforgettable cuisines at these establishments can be a transformative and unforgettable experience, making them a destination for epicurean adventures around the globe.

[tastatast]

LA CUINA DEL MINIMALISME PROGRESSIU

Amb la visita al Nerua concloc un itinerari d'11 restaurants que he volgut visitar perquè els veia un nexe en comú, un fil conductor i uns trets característics que els unien (a priori i al meu entendre) i que he volgut estudiar, tastar i conèixer personalment. 

He tardat pràcticament 2 anys a visitar-los, o alguns d’ells a revisitar-los per tenir-los més frescos. Un període de temps relativament buscat, ja que, paral·lelament, he volgut anar seguint tres o quatre itineraris més de restaurants amb una línia totalment diferent que també m’interessa i perquè, quan els he visitat, també he volgut conèixer les regions on estan situats per contextualitzar-los, a més, en el seu entorn i la seva cultura. A més, també és el temps que he considerat necessari per poder comprendre i assimilar els seus discursos i els seus universos culinaris. Però bé, el temps que hagi tardat no és gaire transcendental, puc dir que el recorregut, l’aprenentatge i la felicitat que m'han aportat (a part de tot el que han generat al seu voltant) han sigut plens, estimulants, satisfactoris i d’allò més enriquidors.

Em refereixo al Bagá d’en Pedro Sánchez, al Reale d’en Niko Romito, al Del Cambio d’en Matteo Baronetto, al Dina de l’Alberto Gipponi, al Contraste d’en Matias Perdomo i en Simon Press, a l’Aürt de l’Artur Martínez, al Nerua d'en Josean Alija, al Mugaritz de l'Andoni Luis Aduriz (sobretot des del 2007 o 2008 quan es va separar d'en Berasategui i va entrar en Ramón Perisé, deixant una mica el naturalisme inspirat amb en Bras i centrant-se més en el minimalisme expressiu), a l'Enigma de l'Albert Adrià, al Materia d’en Davide Caranchini i al Lido 84 d’en Ricardo Camanini.

Un itinerari que va sorgir des de casa, durant la meva recerca titànica de trobar cuiners que pensin per ells mateixos, que transmetin una llibertat àmplia, que expressin una visió de la cuina clarament personal, amb un raonament sòlid i amb veu pròpia i que facin el seu propi camí; cuines construïdes a partir d'un raonament, argumentades sobre una base, sobre els fonaments i el bagatge del cuiner, argumentades sobre un tarannà meditat i interioritzat. Aquest és un factor que valoro molt dels cuiners, tant si s'expressen a través d'una cuina abstracta com d'una cuina figurativa, tant si utilitzen tècniques ancestrals com modernes; però que sàpiguen expressar per què fan el que fan i per què ho fan de la manera que ho fan, com han arribat fins a aquell punt.

Segurament, el pensament i l'estil culinari d'en Pedro Sánchez, d'en Niko Romito i d'en Matteo Baronetto van ser els catalitzadors d'aquesta ruta, no ho recordo amb exactitud. És a dir, no és que sortís a la recerca de cuines que anomenaré minimalistes progressives encara que no m'acabin de convèncer aquestes paraules, sinó que, mentre anava descobrint, des de la distància, els seus discursos, els seus processos creatius i els plats d’aquests cuiners, els vaig veure un fil conductor i els vaig voler anar a conèixer i tastar de primera mà per a corroborar aquesta percepció.

El punt que els veia en comú era el minimalisme lligat al progrés (no al progressisme). Perquè ens entenguem, una tapa d'olives o de meló amb pernil, plats tan catalans com les mongetes tendres i patates bullides o el pa amb tomàquet, el turbot a la brasa de l’Elkano o les gambes a la brasa de l'Etxebarri, un carpaccio di vitello, uns espaguetis cacio e pepe, el sashimi, un nigiri o el famós nap flotant en un caldo del Mibu també els consideraria perfectament plats minimalistes (la cuina tradicional està plena d'exemples), però no els consideraria plats de cuina progressiva.

En principi, tot plegat era una intuïció, el que m'imaginava des de lluny, sense haver menjat la seva cuina ni saber quin gust tenien tots aquells plats. Una vegada provats tots els restaurants, conversat amb els cuiners, analitzat com cuinaven, aprofundit en el seu pensament i havent conegut el seu entorn, els veig encara més clarament que, en comú, tenen l’essencialisme, la simplicitat, l’aparent senzillesa, la concentració, la puresa del gust, la reducció, la síntesi, l’austeritat i en certa mesura la frugalitat, la sobrietat, la reflexió al voltant del gust, l’ordre en els emplatats, una estètica minimalista aconseguint l'expressió màxima del gust i la grandesa en els plats. Cuines de pocs ingredients, molt laborioses i complicades que arriben a taula despullades de tot element superflu, en les que la guarnició queda integrada en el plat i no presentada com un acompanyament, sinó com un tot. Cuines que, com els aforismes o els haiku, són breus i obliguen l'autor a dir molt amb molt poc.

Tot i que les cuines que encaixen més en aquesta idea són la d'en Romito, en Baronetto i en Pedro Sánchez, i les que més s'escapen serien les cuines de l'Aduriz, l'Adrià i l'Artur Martínez, totes en diferents graus són cuines que, sense deixar de tenir una base tradicional (és difícil no recórrer en algun moment a la memòria i a la tradició), amb diferents graus d'improvisació, un receptari més o menys prolífic i apropant-se al producte de diferents maneres, aconsegueixen nous resultats. Són cuines modernes, diferents i sorprenents, però que no sempre fan ús de les anomenades tècniques d'avantguarda o tècniques bullinianes, sinó que, per sorpresa meva a mesura que els vaig anar descobrint, la majoria de vegades s'expressen a través de tècniques ben ancestrals i utilitzant aparells ben comuns. Són cuines amb conceptes i filosofies progressives, amb idees avançades, lliures, deslligades de les estructures clàssiques. Tots ells són cuiners que, tot i conèixer, gaudir i respectar la tradició no estan estancats en el passat. A totes les veia i les segueixo considerant grans cuines d’autor i cuines actuals, amb un estil propi molt marcat i diferenciat, molt ben construït i consolidat.

Totes elles són cuines que van més enllà de: basar-se en un producte (ja siguin vegetals, carn, peix o arrossos), basar-se en una tècnica (darrerament, la brasa i tècniques de conservació com la fermentació, la maceració i la curació), basar-se en una tendència (el zero malbaratament, l'alimentació sostenible, el foraging, la cuina holística, l'expedition-dining, els cuiners de menys de 30 anys o les noves obertures) o que van més enllà de centrar-se en un receptari conegut d'una època o d'un territori concrets simplement intentant modernitzar-lo amb més o menys gràcia o la fusió d'aquests entre ells. És a dir, les cuines que agrupo a l'article van més enllà de basar-se únicament en una o dues de les tendències actuals.

De tots ells, destacaria el minimalisme d'en Romito que, a part del minimalisme estètic i tècnic, ofereix un minimalisme i una puresa en quant al gust amb una altra dimensió.

Possiblement, la primera aproximació al minimalisme la trobem a la Nouvelle Cuisine francesa i a la gastronomia japonesa i, en algun aspecte, també hagués pogut afegir en Bernard Pacaud, en Bruno Verjus, en Floriano Pellegrino i molts cuiners nipons a la ruta; però, a uns per uns motius i als altres per uns altres, els veig massa allunyats d'aquest estil de cuina i no els ficaria al mateix sac.

També hi podria afegir el Disfrutar, però com que, en el seu cas, el minimalisme només és un estil més dels múltiples estils que treballen a la vegada en el seu univers creatiu, no l’acabo d’incloure en el recorregut. A més, ells clarament utilitzen tècniques bullinianes i tampoc acaben d'encaixar en la idea del grup de restaurants que tracto en aquest article que, tot i ser moderns i innovar, no utilitzen tècniques d'avantguarda.

També hi podria afegir l'Ernst, però com que, després d'haver-lo conegut, l'he vist una proposta clarament nipona, tampoc l'acabo d'incloure en aquest grup.

També hi podria afegir el Coda, però com que el minimalisme estètic anava lligat a un minimalisme en quant al contingut culinari, tampoc tinc ganes de seguir estudiant un restaurant tan simple, despectivament parlant.

També hi podria afegir el Xavier Pellicer, sobretot per plats com el de coliflor o el de l'albergínia confitada (que inclouria als plats minimalistes de producte, com una mena de declinacions o plats estudi on trobem un mateix producte en diferents coccions per a veure'n les diferències), però com que la seva proposta no gira entorn al minimalisme, sinó que pretén ser un restaurant de verdures, healthy i amb tot un seguit d'altres etiquetes (ecològic, biodinàmic, sostenible...) sense anar més enllà ni tenir com a objectiu ser progressiu, tampoc l'incloc.

És a dir, hi podria afegir cuiners que, puntualment, poden oferir algun plat minimalista, però no que se centrin en aquest estil i molt menys el fusionin amb un toc progressiu, moltes vegades sense fer ús de tècniques d'avantguarda, tal com va fer en Michel Bras amb la gargouillou, una mena de minimalisme de família de productes, com una mariscada o una amanida verda.

També cal tenir en compte que l'omnipresent format mossegada ajuda a tenir la sensació que tot plegat s'hagi inundat de minimalisme, però tampoc incloc aquest tipus de canapès a l'estil al que m'estic referint en aquest article, que seria més un minimalisme de plat que de mossegada.

Per últim, m'agradaria fer una anotació final vers la terminologia "minimalisme progressiu". En un intent de pretendre posar nom, classificar i etiquetar cuines tan diverses, d’englobar-les i de voler agrupar-les per simplificar i donar un missatge més curt i entenedor es perden molts matisos i les característiques que precisament les fan diferents. Sobretot, pel terme "progressiu", ja que es pot interpretar que la cuina progressiva utilitza tècniques d'avantguarda i, precisament, la majoria dels 11 cuiners que menciono no les utilitzen. Però després de rumiar-hi força, de moment, són les paraules que més trobo que s'escauen per a la seva definició. A més, de tots els restaurants, en podeu trobar els detalls de cada estil individual tractats en profunditat als seus corresponents articles enllaçats.

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Traducción automática del artículo en castellano

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[krapalm]

ANDONI LUIS ADURIZ คว้ารางวัลบุคคลต้นแบบ ICON AWARD 2023

The World’s 50 Best Restaurants ประกาศผู้ชนะรางวัลบุคคลต้นแบบ Icon Award ประจำปีนี้ได้แก่ Andoni Luis Aduriz เชฟผู้อยู่เบื้องหลังร้านอาหาร Mugaritz ในเมืองซานเซบาสเตียนประเทศสเปนโดยรางวัล Icon A… อ่านเพิ่ม from krapalm.com https://ift.tt/85k1nqW via https://krapalm.com/

[mitchamsocialuser]

The Best Woodfired Pizza in Sydney

Woodfired pizza is a favourite in many of the capital cities of Australia. Sydney is no exception and there are several restaurants which offer a wide variety of woodfired pizza dishes. However, you will need to know where to look if you want to find some of the best pizzas in the city.

Vacanza Pizzeria

Vacanza Pizzeria is one of the most popular pizza restaurants in Surry Hills. They serve authentic Italian dishes, including woodfired pizza. Located in Surry Hills, Vacanza has a beautiful atmosphere.

The pizza menu has eight different styles of pizzas. Whether you’re looking for a traditional margherita pizza, or a more unique vegan option, you’ll find a delicious choice at Vacanza Pizzeria.

The mozzarella bar provides a degustation of imported Italian cheeses. Their pantry offers fresh pasta and artisan Italian products. Happy As Larry is a favourite with pizza fans, with its pantry offering fresh pasta, sauces and platters. A wide variety of toppings are also available.

Dimitri’s Pizzeria

The next generation of Sydney pizza joint Dimitri’s Pizzeria has moved to a new location on Oxford Street. Once a staple on Crown Street, the ever-evolving slice stalwart relocated to the ground floor of the building in July.

Dimitri’s has been serving pizza since the 1970s, but it wasn’t until around twenty years later that it decided to relocate to the Oxford Street locale. With a dedicated woodfire oven and a commitment to quality Australian ingredients, the pizzeria has made a name for itself in the city.

Dimitri’s has a menu that focuses on bold flavours. In addition to pizza, the pizzeria serves artisan pasta dishes and a wide range of salads and desserts. You can also choose from a variety of drinks including natural wines, all-natural beers, and cocktails.

LP’s in Chippendale

Pizza has come a long way. The industry has evolved from a chicken and barbeque-based industry to one that combines tradition with innovation. In Sydney, you can find everything from high-end restaurants to pint-sized diners.

A new pizzeria is opening by former head chef of Tetsuya’s and Mugaritz Luke Powell. He is working with former MasterChef contestant Elvis Abrahanowicz. It will be called Bella Brutta.

It’s an intimate restaurant with long timber tables. And as well as serving pizza, it will have an entire floor dedicated to live music. This is in a building that was once a mechanic’s workshop. There’s a giant smoker in the open kitchen, which you can look into.

Bella Brutta

Bella Brutta is a new pizzeria in Sydney. Located in Newtown, this is an Italian restaurant that combines classic Italian dishes with authentic pizza.

Pizzas are made in an authentic wood-fired oven, allowing them to come out puffy and blistered. This makes them reminiscent of Neapolitan pizza. In addition to pizza, Bella Brutta also serves a variety of entrees.

Bella Brutta’s menu is simple, offering a few choices for a casual meal. Starters include fire-roasted vegetables, salumi of the day, and housemade pastas. For entrees, you can try a clam pizza, a surf clam pizza, or a Mortadella pizza. There is also a selection of cannolis and tiramisu.

Primavera Beehive

If you’re in the market for a pizza joint, you’ll be pleased to learn that Sydney’s wood-fired pizza isn’t the only one in town. There are several others along the North Shore, and one of the most innovative is slated to reopen in the fall. The main problem is figuring out which of the many to choose. Aside from its own signature pie, Sydney’s also serves up some tasty pasta and grilled meats. Despite its diminutive size, it packs a punch. Located near the heart of North Shore hors d’oeuvres, the place boasts of a friendly staff and a relaxed vibe. On a hot summer day, Sydney’s is a veritable haven for foodies.

Da Mario

Da Mario is an Italian restaurant located in Rosebery, south of Sydney’s CBD. Located in a warehouse style space, this Italian eatery is known for its classic Italian dishes and woodfired pizzas. This eatery offers 22 different pizzas that are sure to please any palate.

One of the most popular pizzas on the menu is the ‘Pizza Margherita Extra’. It’s topped with fresh tomato, basil, and mozzarella. The signature pizza is also available in two variations: the ‘Margherita STG’ uses Fior di Latte cheese, while the ‘Margherita Provencal’ is topped with buffalo mozzarella.

Da Mario is one of Sydney’s top pizzerias. Pizzaiolo David Cowdrill opened the restaurant in 1999 and it has quickly become a go-to place for traditional Italian food.

[themanhattanfoodproject]

So the last recipe I made as part of said cookbook project was supposed to entail a cocoa spiral placed on top of warm mozzarella di bufala and prune juice to evoke the work of sculptor Richard Serra, but the cocoa spirals did not come out. At least I got a few curves so they still kind of look like an homage to his aesthetic...

(Forgive these crappy photos from 2007 when we went ot the Serra exhibition at the MoMA.)