"Being branded the number one restaurant in the world is actually very humbling". Heston Blumenthal
It must be. Being number one is never easy. In my opinion, number two is slightly better off - you can always visualize who or what you are after and that something or someone sets a pace.
Here comes the full list, 2011:
It must be. Being number one is never easy. In my opinion, number two is slightly better off - you can always visualize who or what you are after and that something or someone sets a pace.
Heston Blumenthal's restaurant The Fat Duck in Bray, Berkshire, England was nominated no.1 in 2005 according to S.Pellegrino World's 50 Best Restaurants awards. 2006 through 2009 it took a 2nd place on the favorites' list, this year being outcooked by a few more.
Please don't take it I am in favor of The Fat Duck versus any other on the list - I did refer to the owner and the chef of the place since it was his quote I came across. It did make me wonder what are those awards about and who is no 1.
Let's see the S.Pellegrino World's 50 Best Restaurant awards. The Fat Duck is among the top 10, however it gave its way to 4 other restaurants and now is a holder of a proud no 5 spot.
Here comes the full list, 2011:
Rank | Position | Restaurant | Country | Awards |
1 | — | Noma | Denmark | The S.Pellegrino Best Restaurant in the World. The Acqua Panna Best Restaurant in Europe |
2 | Up 2 | El Celler De Can Roca | Spain | |
3 | Up 2 | Mugaritz | Spain | |
4 | Up 2 | Osteria Francescana | Italy | The Chefs' Choice sponsored by Electrolux |
5 | Down 2 | The Fat Duck | UK | |
6 | Up 1 | Alinea | USA | The Acqua Panna Best Restaurant In North America |
7 | Up 11 | D.O.M | Brazil | The Acqua Panna Best Restaurant In South America |
8 | Up 1 | Arzak | Spain | |
9 | Up 2 | Le Chateaubriand | France | |
10 | — | Per Se | USA | |
11 | Down 3 | Daniel | USA | |
12 | Up 12 | Les Creations de Narisawa | Japan | The Acqua Panna Best Restaurant In Asia |
13 | Up 3 | L'Astrance | France | |
14 | Up 15 | L'Atelier de Joel Robuchon | France | |
15 | Up 2 | Hof van Cleve | Belgium | |
16 | Down 3 | Pierre Gagnaire | France | |
17 | Up 2 | Oud Sluis | Netherlands | |
18 | Down 3 | Le Bernardin | USA | |
19 | Re-Entry | L'Arpege | France | |
20 | Up 28 | Nihonryori RyuGin | Japan | Highest Climber Sponsored by Lavazza |
21 | Up 1 | Vendome | Germany | |
22 | Down 1 | Steirereck | Austria | |
23 | Up 7 | Schloss Schauenstein | Switzerland | |
24 | Up 26 | Eleven Madison Park | USA | |
25 | Up 9 | Aqua | Germany | |
26 | Up 1 | Quay | Australia | The Acqua Panna Best Restaurant In Australasia |
27 | Up 1 | Iggy's | Singapore | |
28 | Up 7 | Combal Zero | Italy | |
29 | Up 4 | Martin Berasategui | Spain | |
30 | Re-Entry | Bras | France | |
31 | Up 15 | Biko | Mexico | |
32 | Down 12 | Le Calandre | Italy | |
33 | Re-Entry | Cracco | Italy | |
34 | New Entry | The Ledbury | UK | Highest New Entry Sponsored by Silestone |
35 | Down 12 | Chez Dominique | Finland | |
36 | Down 5 | Le Quartier Francais | South Africa | The Acqua Panna Best Restaurant In The Middle East and Africa |
37 | New Entry | Amber | Hong Kong | |
38 | Down 2 | Dal Pescatore | Italy | |
39 | Up 1 | Il Canto | Italy | |
40 | Down 14 | Momofuku Ssam Bar | USA | |
41 | Up 2 | St John | UK | |
42 | New Entry | Astrid Y Gaston | Peru | |
43 | Up 6 | Hibiscus | UK | |
44 | — | Maison Troisgros | France | |
45 | Down 4 | Alain Ducasse au Plaza Athenee | France | |
46 | Down 9 | De Librije | Netherlands | |
47 | Down 33 | Restaurant de l'Hotel De Ville | Switzerland | |
48 | New Entry | Varvary | Russia | |
49 | New Entry | Pujol | Mexico | |
50 | Re-Entry | Asador Etxebarri | Spain |
It is far more than tempting to compliment the vacations with some exclusive culinary experiences. This may be a good hint for where to start, however bare in mind to make the reservations a while in advance!
For those interested in more details how this list is born every year:
How we do it
The list of the S.Pellegrino World’s 50 Best Restaurants (and the award ceremony organised to celebrate its annual unveiling) is organised and compiled by Restaurant Magazine. None of the employees of any of the sponsors associated with the awards, including the headline one, votes or has any influence over the results.
The list is created from The World’s 50 Best Restaurants Academy, an influential group of over 800 international leaders in the restaurant industry, each selected for their expert opinion of the international restaurant scene. The Academy comprises 27 separate regions around the world. Each region has its own panel of 31 members including a chairperson to head it up. The panel is made up of food critics, chefs, restaurateurs and highly regarded ‘gastronomes’ each of whom has seven votes. Of the seven votes, at least three of which must be used to recognise restaurants outside of their region. At least 10 panellists from each region change each year.
The results are published online as soon as they have been announced to the assembled chefs and academy members in April.
Some regions span more than one country. The decision as to how the world is divided up is left to the regional chairs and is debated and reassessed annually. The divisions are designed to fairly represent the global restaurant scene at the current time.
The main rules of voting are:
- Voting is strictly confidential before the awards announcement
- Panellists may vote for up to 4 restaurants within their region
- At least 3 votes must be for restaurants located outside of their region
- Voters must have eaten in the restaurants they nominate in the last 18 months
- Voters are not permitted to vote for restaurants they own or have an interest in
- Nominations must be made for the restaurant, not for the restaurateur or the chef
- Panellists submit their 7 choices in order of preference (this information is used to decide on positions in the event of a tie)
Other than this there are “no rules”.
This is what makes the S. Pellegrino World 50 Best Restaurants unique and not comparable to any other guide or ranking of restaurants.
These criteria are designed to allow our panellists to vote far and wide. They could vote for a small, unknown restaurant in a secluded region, or select the best-known restaurants in the world – it is their opinion and the experiences they have had that matters.
This method means that restaurants cannot apply to be on the list, and cannot be nominated, and no external influences (from Restaurant magazine or our sponsors) can influence the list. It also means that every restaurant in the world is eligible, unless the restaurant is closed at the time of going to print in mid April, or we receive notice that it will be closing in the near future after the results are published.
There are no criteria that a restaurant has to meet. They certainly do not have to sell a certain product. They do not need to have been open a certain number of years and they do not need to have won any other culinary accolades.