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The 2019 edition of the World’s Best 50 restaurants has been unveiled. The judging criteria includes location and menu concept. The new ranking highlights the best chefs from around the world, featuring a brand-new All Time Best List.

The Mirazur

Thisthree-Michelin-starred restaurant on the French Riviera has been named the world’s best in this year’s edition. Mirazur climbed from third to first, replacing Italy’s Osteria Francescana in top spot. The Mirazur menu is inspired by the sea and mountains near the town of Menton on the French and Italian border. Led by Argentinian Chef Mauro Colagreco, this impeccable French restaurant boasts a superb terraced garden, with fabulous views over the Mediterranean. The chef describes his cuisine as “a culinary encounter, punctuated by the seasons and the producers of our region, the flavours of our gardens and the Mediterranean sea”. In the kitchen, the chef pulls together the essence of the Côte d’Azur via local French and Italian ingredients.

Noma

For more than 13 years, Noma was a mecca for foodies. The Michelin-starred Copenhagen restaurant boasted glowing reviews and frequently topped best-of-year lists, making it nearly impossible to score a reservation. Specialising in food with a Nordic flair has inspired many chefs around the globe, making a star of chef René Redzepi. In 2015, Redzepi closed Noma and travelled the world in search of fresh inspiration. Redzepi reopened Noma in a new location in 2018 and placed second on the World’s 50 Best Restaurants list in 2019. The restaurant offers three menus per year based on the top ingredients available during a given season, consisting of roughly 20-courses. The Seafood Season runs from 9 January through 1 June; the Vegetable Season runs 25 June through 21 September; and Game and Forest Season runs 15 October through 21 December. 

Asador Etxebarri

27 years since its inception, Asador Etxebarri has become what some consider to be the best barbecue restaurant the world has ever seen. This year, the Basque Country grill restaurant ranked the third best restaurant in the world. Located in the small picturesque village of Axpe in Basque Country, this 200-year-old stone building has been elegantly restored to include a two-storey open-plan dining room. Celebratinglocal produce, self-taught Chef Victor Arguinzoniz dedicates all his work to the grill, or “la brasa” as it is locally known. Becoming a master in his field, Arguinzoniz has earned himself a Michelin star and is considered to be one of Spain’s finest chefs. New charcoal is made each day, using an assortment of different woods, such as oak, apple, orange and olive. 

Gastronomy
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