With only a week to go before the announcement of The World's 50 Best Restaurants 2018 in Bilbao, we discover the restaurants ranked between 100th and 51st. The list was determined by The World's 50 Best Restaurants voting Academy, comprising over 1,000 international restaurant experts and independently adjuticated by Deloitte.
No.100 Lasai, Rio de Janeiro, Brazil
Appetisers at Lasai (image: Rubens Kato)
The Highest New Entry to Latin America’s 50 Best Restaurants in 2015, Lasai has won heavy praise and accolades since opening its doors in 2014. Chef Rafa Costa e Silva creates innovative farm-to-table cuisine with daring ideas and the best local seasonal produce. The terrace has a view of the most famous landmark in the city: Christ the Redeemer.
Rua Conde de Irajá, 191, Botafogo, Rio de Janeiro
+55 21 3449 1834
lasai.com.br
No.99 Leo, Bogotá, Colombia - NEW ENTRY
Langostilla (crawfish), mandarin lemon, basket pepper and coconut milk at Leo
Celebrity chef Leonor Espinosa’s flagship restaurant showcases little-known Colombian ingredients such as cacay (an Amazonian nut), kapeshuna (an indigenous bean variety) and ethnic fermented drinks, while championing local communities and gastronomic traditions. Since opening Leo she has had a great influence on Colombian cuisine, winning the title of Latin America’s Best Female Chef in 2017 and now becoming the first Colombian restaurant ever featured on a World's 50 Best Restaurants list.
Pasaje Santa Cruz de Mompox, Calle 27b, No 6-75, Bogotá
+57 1 286 7091
restauranteleo.com
No.98 Restaurant 108, Copenhagen, Denmark - NEW ENTRY
Cured mackerel with gooseberry and spruce wood oil at 108 (image: Mikkel Heriba)
Korean-born chef Kristian Baumann spent his early career at Noma, then went on to helping set up acclaimed restaurant Relæ. In July 2016, he opened Restaurant 108 with René Redzepi, gaining a Michelin star in February 2017. Baumann's take on New Nordic may include fermented squid, salted white asparagus and miso-lacquered lozenge of monkfish.
Strandgade 108, 1401 Copenhagen
+4532963292
108.dk
No.97 Atelier, Munich, Germany - NEW ENTRY
Oyster pearl, sorrel, red algae at Atelier (image: Lukas Kirchgasser Fotografie)
With a focus on regional and seasonal products, Atelier offers a cuisine that's modern and creative, free of any formal restraints. Chef Jan Hartwig trained with Sven Elverfeld at Aqua in Wolfsburg and took on the restaurants of the Hotel Bayerischer Hof in 2014, heading both Atelier and the more casual Garden. Choose between the five- and seven-course menus, which may include pork belly à la chinoise and scarlet prawns.
Hotel Bayerischer Hof, Promenadepl. 2-6, 80333 Munich
+49892120743
bayerischerhof.de/atelier
No.96 Diverxo, Madrid, Spain
Whopper at Diverxo
Chef David Muñoz opened Diverxo in 2007 in a relatively unknown area of Madrid. The cook himself defines the restaurant as "my own dreamworld" and calls each of his dishes a "canvas" on which he paints raw emotions and flavours. Expect an unconventional and theatrical dining experience that demands your full attention until the very last course.
C/ Padre Damian 23, 28036 Madrid
+33 915700766
diverxo.com
No.95 Enigma, Barcelona, Spain - NEW ENTRY
Ceps cloud at Enigma
Within Albert Adrià's Barcelona dining empire, which includes Tickets, Enigma is the most mysterious of the restaurants, requiring a special code to enter. What is known is that it contains seven themed dining spaces and serves dishes with Asian and South American influences, inspired by Adrià's unmistakable techno-innovative approach.
Carrer Sepúlveda 38-40, corner with Entença, 08015, Barcelona
(+34) 616 696 322
enigmaconcept.es
No.94 Alo, Toronto, Canada - NEW ENTRY
Shima-Aji (sea beans, ice plant, myoga and ginger) at Atelier (image: Nikki Leigh McKean)
The first Canadian restaurant in the list since 2015, and the second ever in Toronto, Alo is headed by chef Patrick Kriss, who has trained under Daniel Boulud and the Troisgros family. It is an unabashed champion of fine dining, combining classical technique, global ingredients and a chic dining room with views of the city.
163 Spadina Avenue, 3rd Floor, Toronto
+1 416-260-2222
alorestaurant.com
No.93 8 1/2 Otto e Mezzo Bombana, Hong Kong, China
Homemade tagliolini with mushroom jus and Alba white truffle at 8 1/2 Otto e Mezzo Bombana
When award-winning chef Umberto Bombana opened 8½ Otto e Mezzo Bombana in 2008, the restaurant was awarded two Michelin stars after just 11 months and quickly achieved further critical acclaim. The tasting menu starts with confit abalone carpaccio and moves on to black truffle risotto, finishing with limoncello soufflé or grand cru chocolate five styles. Otto e Mezzo was christened after Italian film director Federico Fellini’s 1963 movie 8½, as a tribute to Italian lifestyle and art.
Shop 202, Landmark Alexandra, 18 Chater Road, Central, Hong Kong
+852 2537 8859
ottoemezzobombana.com
No.92 L'Effervescence, Tokyo, Japan - NEW ENTRY
Tokyo Turnip at L'Effervescence
L’Effervescence is all about the harmonious flavours created with the freshest produce, which are playfully plated and stem from philosophical thoughts. In 2018, L’Effervescence won the inaugural Sustainable Restaurant Award at Asia's 50 Best Restaurants, highlighting chef Shinobu Namae's unparalleled commitment to freshness, nature, the environment and natural resources.
2-26-4 Nishi-azabu, Minato-ku, Tokyo, 106-0031
+81 3 5766 9500
leffervescence.jp
No.91 SingleThread, Healdsburg, USA - NEW ENTRY and Miele One To Watch 2018
Sonoma grains with wild nettle and duck broth at SingleThread
Husband and wife Kyle and Katina Connaughton complement each other perfectly: he is a chef with experience in Asia, Europe and the US, and she a farmer and floral designer. While the wine is from California and the produce largely from Katina’s five-acre farm, the cuisine and philosophy at SingleThread are driven by the couple’s experiences in Japan and the ethos of omotenashi – the spirit of selfless hospitality.
131 North Street, Healdsburg 95448
+1 707-723-4646
singlethreadfarms.com
No.90 Indian Accent, New Delhi, India
Baigan Bharta Cornet at Indian Accent
Hailed as one of the top chefs in India and even the world, Manish Mehrotra has helped put modern Indian food on the gastronomic map, with Indian Accent at the heart. While he is touted as a champion for this cuisine, he says it’s food, flavour and taste that are the true heroes. The restaurant serves Indian cuisine with a contemporary spin.
The Lodhi, Lodhi Road, New Delhi, 110003
+91 9871117968
indianaccent.com
No.89 The Jane, Antwerp, Belgium
A dish from the 2018 menu at The Jane (image: Pieter D'Hoop)
If food is the new religion, this stunning restaurant in a former chapel takes eating out to its logical conclusion. Head chefs Sergio Herman and Nick Bril work in an open kitchen where the altar once stood, creating boldly flavoured dishes inspired by global cuisines. It’s worth visiting for the room alone – the 19th century former military hospital chapel was refurbished by hot-shot Dutch designer Piet Boon and includes a dramatic steel and glass chandelier and contemporary stained glass windows referencing good and evil, food and religion.
Paradeplein 1, 2018, Antwerp
+32 3 808 4465
thejaneantwerp.com
No.88 Nobelhart & Schmutzig, Berlin, Germany - NEW ENTRY
Oat, fennel and hay at Nobelhart & Schmutzig (image: Caroline Prange)
Owner and sommelier Billy Wagner and head chef Micha Schäfer are shining a light on the Berlin region with Nobelhart & Schmutzig. Their radical approach to local-only produce means that what cannot be sourced from Berlin doesn't make it to the kitchen – including lemon, pepper and chocolate. However, their simplistic menu redefines German cuisine and sets the stage for Berlin's upcoming gastronomic scene. The restaurant name stands for 'noble, hard and dirty' in German.
Friedrichstraße 218, 10969 Berlin
+493025940610
nobelhartundschmutzig.com
No.87 Maní, São Paulo, Brazil
Fruit mochi with wild rice popcorn, matcha ice cream and peppermint at Maní (image: Roberto Seba)
Helena Rizzo was named both Latin America’s and World’s Best Female Chef in 2014. Paulistas and gastro-tourists alike flock here to try exquisite dishes with a Brazilian twist, such as foie gras ‘bonbons’ with Brazilian guava paste or banana with manioc flour, edamame and fish stock. The restaurant is set in a quaint little former house with large wooden doors in São Paulo’s leafy Jardim Paulistano suburb.
Rua Joaquim Antunes 210, Jardim Paulistano, São Paulo, 05415-010
+55 11 3085 4148
manimanioca.com.br
No.86 The French Laundry, Yountville, USA
Victoria Sponge at The French Laundry (image: Deborah Jones)
Having reached No.1 in The World’s 50 Best Restaurants in 2004, The French Laundry has been an international dining favourite for more than two decades. Food lovers travel from all over the globe to enjoy Thomas Keller’s refined French-American cuisine in the heart of California’s Napa Valley.
6640 Washington Street, Yountville, California 94599
+1 707 944 2380
frenchlaundry.com
No.85 Le Coucou, New York, USA - NEW ENTRY
Duck and cherry at Le Coucou (image: Corry Arnold)
At Le Coucou, chef Daniel Rose pays tribute to classic French technique and dishes, but with a distinct perspective focused on the best seasonal produce. For the owner of acclaimed restaurants Spring and La Bourse et La Vie in Paris, Le Coucou is his first opening in the US with restaurateur Stephen Starr, where he charges on with contemporary French cuisine winning widespread acclaim.
138 Lafayette Street, New York 10013
+1 212-271-4252
lecoucou.com
No.84 St John, London, England
Bone marrow on toast at St. John
A long-standing classic of London’s restaurant scene, St. John graced the very first World’s 50 Best Restaurants list at No.49 in 2002. Acclaimed chef Fergus Henderson is known for his groundbreaking work with nose-to-tail dining and dishes such as bone marrow on toast have inspired a generation of young chefs in Britain and far beyond.
26 St John St, Clerkenwell, London EC1M 4AY
+44 20 7251 0848
stjohnrestaurant.com
No.83 Estela, New York, USA
Mussels escabeche on toast at Estela (image: Tuukka Koski)
Opened in 2013, Estela is the brainchild of chef Ignacio Mattos and wine director and co-owner Thomas Carter, pairing Mediterranean-based cooking of the highest calibre with small-plates, a relaxed vibe and a brilliant wine list. The dining room is unprepossessing, with wooden floorboards, unadorned tables and simple but well-sourced furniture.
47 East Houston St, New York, NY 10012
+1 212 219 7693
estelanyc.com
No.82 Hedone, London, England
Scallop and amontillado at Hedone
Mikael Jonsson has a winning formula for modern European cuisine at Hedone in Chiswick, west London, serving the finest produce with a skilful and idiosyncratic approach to ingredient selection and technique. Service is polished but the atmosphere is casual for a restaurant cooking at such a high level.
301-303 Chiswick High Road, London W4 4HH
+44 020 8747 0377
hedonerestaurant.com
No.81 Per Se, New York, USA
Elysian fields suckling lamb at Per Se (image: Deborah Jones)
While Thomas Keller’s The French Laundry in California will always hold a special place in the history of American (and even global) cuisine, its sister restaurant in New York certainly doesn’t live in the shadow of its elder sibling. Perched on the fourth floor of the Time Warner Center, the dining room is an elegant space sporting dark wood furniture, the crispest white tablecloths and views over Central Park through the huge floor-to-ceiling windows.
4th Floor, The Time Warner Center, 10 Columbus Circle (at 60th St), Manhattan, New York 10019
+1 212 823 9335
thomaskeller.com/perseny
No.80 Lung King Heen, Hong Kong, China
Crispy scallops with fresh pear at Lung King Heen
Lung King Heen in the Four Seasons hotel was the first Chinese restaurant to be awarded three Michelin stars – a result of its combination of groundbreakingly good food and spectacular views of the Victoria Harbour. Born in Kowloon, master of Cantonese cuisine Chan Yan Tak has worked for the Four Seasons Hotel group since 2004 and has spent his whole life in Hong Kong.
Four Seasons Hotel, 8 Finance Street, Central, Hong Kong
+852 3196 8888
fourseasons.com/hongkong
No.79 A Casa do Porco, São Paulo, Brazil - NEW ENTRY
Pork six ways at A Casa do Porco (image: Mauro Holanda)
A carnivore’s idea of heaven, A Casa do Porco means ‘House of the Hog’ in Portuguese, and with everything from crunchy chunks of pancetta crackling to pork tartare, it’s a true homage to the hog, with all meat 100% Brazilian. Chef Jefferson Rueda’s food is complemented by delicious desserts from Saiko Izawa, winner of last year’s Latin America's Best Pastry Chef Award.
R. Araújo, 124 - República, São Paulo 01220-020
+55 11 3258-2578
facebook.com/acasadoporcobar
No.78 Mingles, Seoul, Korea
Seasonal fish at Mingles
Since its opening in April 2014 in Seoul’s buzzy Cheongdam-dong district, Mingles has been wowing local and international diners with its fusion of eastern and western cuisine. So much so that the restaurant was the Highest New Entry to Asia’s 50 Best Restaurants 2016 and has been voted The Best Restaurant in Korea for three years in a row. Young Korean chef Mingoo Kang trained under Martin Berasategui in Spain and later enjoyed stints at Nobu in Miami and the Bahamas.
Gangnam-gu, Nonhyun-dong 94-9, 1st floor, Seoul, Korea
+82 2 515 7306
restaurant-mingles.com
No.77 Elkano, Getaria, Spain - NEW ENTRY
Fresh fish on the grill at Elkano
Elkano's open-air charcoal grills are the heart of the restaurant, which specialises in super-fresh seafood. Chef Aitor Arregi carries on from his father's original venture, keeping the same philosophy but further enhancing the delicate and distinctive flavours of Basque classics such as turbot fish and spider crab.
Herrerieta Kalea 2, 20808 Getaria, Spain
+34 943 140 024
restauranteelkano.com
No.76 Martin Berasategui, Lasarte-Oria, Spain
A dish at Martin Berasategui (image: Kent Wang via Flickr)
Basque chef Martin Berasategui has held three Michelin stars at his eponymous restaurant in Lasarte-Oria, Spain, for more than 15 years. His 14-course ‘Great Tasting Menu’ takes in mille-feuille of smoked eel, crayfish over an aniseed sea-bed and lightly marinated warm oyster. There is also an à la carte option.
Loidi Kalea, 4, 20160 Lasarte-Oria, Lat. 43.2668 / Lon. -2.0155
+34 943 366 471
martinberasategui.com
No.75 Belcanto, Lisbon, Portugal
Wave Breaking at Belcanto (image: Nuno Correia)
Open since 1958, Belcanto had a complete transformation in 2012 when it relaunched under chef José Avillez. Since then, it has been one of the most-awarded restaurants in Portugal, recognition for the talented chef’s creative, ‘revisited’ Portuguese cooking. Two tasting menus and an à la carte explore elements of the nation’s cuisine, including suckling pig and seabass with seaweed.
Largo de São Carlos 10, 1200-410 Lisbon
+351 21 342 0607
belcanto.pt
No.74 The Fat Duck, Bray, England
Botrytis Cinerea at The Fat Duck (imge: Jose Luis Lopez de Zubiria)
The winner of The Diners Club Lifetime Achievement Award 2017, Heston Blumenthal created his flagship The Fat Duck over 20 years ago as a playground to explore emotion, expectation and memory on the plate. Now a bastion of contemporary cuisine, there’s nothing ordinary about dining at The Fat Duck – from the booking process to the petit-fours, from the transcendental dish presentations to the original flavours combinations.
High Street, Bray SL6 2AQ
+44 (0)1628 580 333
thefatduck.co.uk
No.73 Aqua, Wolsburg, Germany
Vineyard peach, lavender, verbena, coconut and cucumber at Aqua (image: Wonge Bergmann)
Locations for a world-class restaurant don’t come much more unlikely than a motoring theme park adjoining Volkswagen’s car factory, but that’s exactly where you’ll find Sven Elverfeld’s inimitable Aqua. In Wolfsburg, between Berlin and Hanover, this former pastry chef cooks some of Germany’s most ambitious food in a strikingly contemporary dining room that references the Ritz-Carlton’s industrial location.
Ritz-Carlton, Parkstrasse 1, 38440 Wolfsburg
+49 5361 60 6056
restaurant-aqua.com
No.72 Twins Garden, Moscow, Russia
Sea urchin and tangerine at Twins Garden
A reincarnation of the first joint project from identical twin chefs Ivan and Sergey Berezutskiy, this new Moscow restaurant takes a modern approach to Russian cuisine with plenty of fraternal fun along the way. With the acquisition of a farm south-west of the Russian capital and the addition of a large wine cellar, the twins now have access to fresher produce and unparalleled wine pairing options.
Strastnoy Boulevard 8А, Moscow
+7 499 112-33-00
twinsgarden.ru
No.71 Relae, Copenhagen, Denmark
Onion cooked in birch sap and pine oil at Relae (image: P.A. Jorgensen)
Set up by two former Noma acolytes, Christian Puglisi and Jonathan Tam, this cool Copenhagen restaurant has won critical acclaim for its no-nonsense approach to fine dining. Deceptively simple dishes that maximise the flavour of just a few ingredients are served in a stripped back dining room by a young, super-friendly team.
Jægersborggade 41, 2200, København N
+45 3696 6609
restaurant-relae.dk
No.70 Selfie, Moscow, Russia
Halibut and apples at Selfie
From the founders of White Rabbit, Boris Zarkov and Vladimir Mukhin, comes Selfie, a Moscow restaurant where the theatre begins in the cloakroom. Guests sit at the counter around an open kitchen to enjoy seasonal Russian produce cooked with modern techniques by chef Anatoliy Kazakov. Think veal from Bryansk, asparagus from Tver and truffle from the Crimea.
Novinskiy Boulevard, 31, Moscow
+7 (495) 995-85-03
selfiemoscow.ru
No.69 Chef's Table at Brooklyn Fare, New York, USA
Hamachi tartlet, crispy kelp and wasabi blossom at Brooklyn Fare (image: T.Tseng via Flickr)
With just one U-shaped counter offering a communal dining experience, Brooklyn Fare is the showcase for chef César Ramirez’s Japanese- and French-inspired cooking. A two-hour-plus tasting menu focuses on seafood and shellfish, taking in everything from Hokkaido uni toast to lobster poached in shiso butter.
431 W 37th St, New York, NY 10018
+1 718-243-0050
brooklynfare.com/pages/chefs-table
No.68 Quique Dacosta, Denia, Spain
Rock crabs and salmorreta sauce at Quique Dacosta
A standard bearer for Spain's modernist movement, Quique Dacosta is a master of techno-emotional cooking, capturing the essence of the Mediterranean at his eponymous restaurant in avant-garde dishes that dazzle the senses. The white-washed building has a beautiful terrace and lounge, where diners begin their meal, before heading inside to be greeted by bare, unlaid tables. Cutlery and crockery are added as the meal progresses to ensure nothing detracts from the food.
Ctra. Las Marinas, Km 3 Urbanisation El Poblet, 03700 Dénia, Alicante
+34 965 784 179
quiquedacosta.es
No.67 Fäviken, Järpen, Sweden
A dish from the menu at Fäviken
Probably the most remote restaurant ever to have entered The World’s 50 Best Restaurants list, Fäviken is all about the whole visceral experience, which includes a flight from Stockholm and a long drive to an old barn converted into a restaurant where Magnus Nilsson’s rustic Scandinavian cooking awaits.
Fäviken 216, 830 05 Järpen
+46 647 400 37
favikenmagasinet.se
No.66 Vendôme, Bergisch Gladbach, Germany
Hand-dived scallops, lentils, caviar and cauliflower at Vendôme
At the vanguard of the new German school of cooking, Joachim Wissler re-imagines his country’s cuisine using international ingredients and techniques. Regional favourites and forgotten ingredients are reinvented in dishes such as goose liver snowball with truffle foam and tamarillo or supreme of pork braised with lovage. Asian and French influences are also a feature, as demonstrated by Coquilles Saint Jacques accompanied by pickled cucumber, wasabi-avocado purée and shiso dashi.
Althoff Grandhotel Schloss Bensberg, Kadettenstrasse, 51429 Bergisch Gladbach, Cologne
+49 2204 42 1941
schlossbensberg.com/restaurant-vendome
No.65 Frantzén, Stockholm, Sweden
A dish from the 2018 menu at Frantzén
Initially a chef in the Swedish army, Bjorn Frantzén opened his eponymous restaurant in 2008 with Daniel Lindeberg. The restaurant relocated in 2017 to a renovated 19th century Stockholm building, but the focus on Scandinavian cuisine with Japanese influences remains, with dishes such as deep fried langoustine with crispy koshihikari rice and tea of fermented mushrooms.
Klara Norra kyrkogata 26, 111 22 Stockholm
+46 8 20 85 80
restaurantfrantzen.com
No.64 Sud777, Mexico City, Mexico
Onion, toasted butter and yogurt at Sud777
It’s worth voyaging outside Mexico City’s gastronomic centre for a meal at Sud777, where chef and co-owner Edgar Nuñez delivers his take on Mexican cuisine, extracting the best from simple ingredients. Nuñez squeezed in training in France and stages at El Bulli and Noma before joining Sud777 as executive chef in 2008, still in his 20s. In keeping with the social chef, Sud777 has a pre-party atmosphere with a super cool dining space and several rooms.
Boulevard de la Luz 777, entre Camino Santa Teresa y Paseo del Pedregal, Col. Jardines del Pedregal, Mexico City
+52-55-5568-4777
sud777.com.mx
No.63 Hof Van Cleve, Kruishoutem, Belgium
Oyster, hijiki, sorrel and black radish at Hof Van Cleve
Peter Goossens' stated mission is to put a smile on the faces of visitors to his beautiful farmhouse in the fields of Flanders. It's a goal he has achieved with great success over 30 happy years spreading the joys of Belgian cuisine. Local produce is the backbone of the menu, but it’s not limited by nationality, with ingredients from further afield integrated seamlessly into dishes that balance tradition and modernity.
Riemegemstraat 1, 9770 Kruishoutem
+32 9 383 58 48
hofvancleve.com
No.62 Momofuku Ko, New York, USA
Duck pie at Momofuku Ko (image: Andrew Bezek)
One of the many restaurants in chef David Chang’s global empire, Ko opened in 2008 and has held two Michelin stars since 2009. Guests are served a tasting menu of dishes made from local, seasonal ingredients with global influences around a single counter table. Signatures include the Ko Egg and dry-aged Muscovy duck breast.
8 Extra Place, New York, NY 10003
+1 212 203 8095
ko.momofuku.com
No.61 Burnt Ends, Singapore
75-day dry aged wagyu at Burnt Ends
Chef-owner David Pynt counts Asador Etxebarri chef Victor Arguinzoniz among his mentors and, like the Basque master griller, sees in the coals the potential to bring out the best in all kinds of ingredients, be they fish, fowl or vegetable. Diners will find on the menu marrons (langoustines) from Pynt’s native Western Australia, sweet and juicy with accents of tobiko and an umami-rich kombu beurre blanc. Fennel, charred on the outside and lush within, paired with orange and burrata, is also something of a signature.
20 Teck Lim Road, Singapore 088391
+65 6224 3933
burntends.com.sg
No.60 Tegui, Buenos Aires, Argentina
Grapevine leaves, pistachio and lemon at Tegui (image: Joe Pereyra Lucena)
A smart setting with an equally sophisticated tasting menu, Tegui has put contemporary Argentine cuisine on the map. Honing his skills in France, the US and Argentina, chef Germán Martitegui takes pride in using local produce. Low key in person, Martitegui lets his food do the talking. Expect dishes such as scallops with kefir cream and quinoa; goat’s cheese, kiwicha and cayote; long-finned tuna, egg yolk and breadcrumbs.
Costa Rica 5852, Palermo, Buenos Aires
+54 11 4770 9500
tegui.com.ar
No.59 Florilège, Tokyo, Japan
'Sustainability' at Florilège (image: Shinichiro Fujii)
Florilège, meaning anthology in French, is the stage for chef Hiroyasu Kawate’s imaginative modern French cooking. He plays with temperature and texture and isn’t afraid to combine produce sourced from France with Japanese ingredients. Must-try dishes include the green tiger prawn, duck and oxalis, as well as manjū dumplings stuffed with pigeon and simmered in port wine. Florilège is the highest climber in this year's 51-100 list, moving up 40 places from 2017.
Seizan Gaienmae B1F, 2-5-4 Jingumae, Shibuya-ku, Tokyo
+81 03 6440 0878
aoyama-florilege.jp
No.58 Brae, Birregurra, Australia
Red flowering eucalyptus ice cream, quandongs stewed with rhubarb and mead at Brae
Owner and cook Dan Hunter may have started at Mugaritz as a mere stagiaire, but when he left, in 2006, he was chef de cuisine. At Brae he pays his mentor the compliment of not reproducing his dishes, choosing instead to apply a Mugaritz-like philosophy to cooking with the produce from the surrounding countryside, using it as a way to observe both the landscape and the moment.
4285 Cape Otway Rd., Birregurra, Victoria
+61 3 5236 2226
braerestaurant.com
No.57 Nerua, Bilbao, Spain
'Carolina' (strawberries, roses, coconut and black pepper) at Nerua (image: José Luis López de Zubiria)
Housed in Bilbao’s iconic Guggenheim Museum, Nerua is in the perfect spot for chef Josean Alija’s artful, precise cooking. The 9-, 14- and 21-course tasting menus take in a series of dishes, each focused on one main ingredient with creative interpretations of Basque classics such as cod kokotxas and foie gras. Meanwhile, an extensive wine menu covers the local Spanish region and beyond.
Avenida Abandoibarra 2, 48001 Bilbao
+ 34 944 000430
neruaguggenheimbilbao.com
No.56 Amber, Hong Kong, China
Malaga strawberries, sicilian pistachio panna cotta, milk jelly and strawberry sorbet at Amber
Though Dutch-born chef-director Richard Ekkebus sets the culinary dial firmly to Western, he capitalises on his location in one of the world’s great ports to access fine ingredients from all over Asia as well as Europe and Australia, creating a unique cuisine framed by courtly Eastern service. Hong Kong is by some measures now the wine-trading centre of the world, and Amber is well-placed to make the most of it. John Chan, one of the most respected sommeliers in Asia, oversees a list of 1,100 labels.
7/F, The Landmark Mandarin Oriental, The Landmark, 15 Queen’s Road, Central, Hong Kong
+852 2132 0066
amberhongkong.com
No.55 Don Julio, Buenos Aires, Argentina - NEW ENTRY
Don Julio's signature beef steak
All the beef at Don Julio is from grass-fed Aberdeen Angus and Hereford cattle, raised in the countryside outside Buenos Aires. It is stored in a climate-controlled refrigerator for at least 21 days to reach optimum maturity. Then grillmaster Bienvenido ‘Pepe’ Sotelo cooks all the beef on a traditional “V” iron grill. Match with beautiful Malbec for the full experience.
Guatemala 4691 (esquina Gurruchaga), Palermo Viejo, Buenos Aires
+54 11 4831 9564
parrilladonjulio.com
No.54 Sühring, Bangkok, Thailand - NEW ENTRY
Frankfurter grüne Soße and smoked eel at Sühring
Although only two years old, Sühring has already gained a loyal following due to dishes like ‘Frankfurter grüne Soße,’ a version of a traditional German sauce with sour cream featuring seven different herbs, served with boiled potatoes and smoked eel, and Spätzle, a type of pasta found in southern Germany. It’s practically impossible to tell Thomas and Mathias Sühring apart, so to most people they’re simply known as “the twins”. Sühring further confirms its position in the hearts of foodies as the highest new entry to this year's 51-100 list.
No.10, Yen Akat Soi 3, Chongnonsi, Yannawa, Bangkok 10120
+66 2 287 1799
restaurantsuhring.com
No.53 Benu, San Francisco, USA
Mussels stuffed with glass noodles and fine vegetables at Benu (image courtesy of Benu)
Former French Laundry chef Corey Lee opened Benu in 2010 as a showcase for his cuisine that blends American, European and Asian flavours. In a stylish setting, Lee’s sophisticated cooking plays out in a tasting menu that includes everything from thousand-year-old quail’s egg with potage and ginger to foie gras xiao long bao.
22 Hawthorne St, San Francisco, California 94105
+1 415 685 4860
benusf.com
No.52 L'Astrance, Paris, France
Suckling lamb, miso glazed eggplant and black curry paste at L'Astrance
Pascal Barbot spent five years working under Alain Passard at Arpège in Paris, but his CV also includes stints cooking in the South Pacific with the French navy and heading up Sydney restaurant Ampersand. His globe-trotting experiences are fully expressed at his small but chic restaurant, which combines modern French cuisine with influences from the Far East.
4 Rue Beethoven, 75116, Paris
+33 1 40 50 84 40
astrancerestaurant.com
No.51 De Librije, Zwolle, Netherlands
Gagel, crayfish and foie gras at De Librije (image: Thomas Ruhl)
The menu at this influential restaurant is tailored to suit individual diners' specific tastes. Guests pick four dishes from different colour-coded sections before further plates are added to create a bespoke five-, six- or seven-course menu for each person. Jonnie and Thérèse Boer have helped shape modern Dutch cuisine over a 20-year career, combining fabulous local food with cutting-edge techniques and idiosyncratic ideas.
Spinhuisplein 1, 8011 ZZ Zwolle
+31 0 38 421 2083
librije.com
Now watch the video of the 51-100 list in pictures:
Make sure you don't miss the announcement of The World's 50 Best Restaurants 2018, which will be livestreamed from Bilbao on our Facebook page on Tuesday 19th of June from 8:45pm (Bilbao time).
Follow the live countdown on Twitter and Instagram and subscribe to the 50 Best YouTube channel for all the video highlights.
