Only 3 Aussie restaurants made the cut this time, well 4 if you count Aussie ex-patriot chef Brett Graham, who’s London Restaurant The Ledbury featured at position 13. We can still claim him right?
- 1 EL CELLER DE CAN ROCA, GIRONA, SPAIN
- 2 NOMA, COPENHAGEN, DENMARK
- 3 OSTERIA FRANCESCANA, MODENA, ITALY
- 4 MUGARITZ, SAN SEBASTIÃN, SPAIN
- 5 ELEVEN MADISON PARK, NEW YORK, USA
- 6 D.O.M, SÃO PAULO, BRAZIL
- 7 DINNER BY HESTON BLUMENTHAL, LONDON, UK
- 8 ARZAK, SAN SEBASTIÃN, SPAIN
- 9 STEIRERECK, VIENNA, AUSTRIA
- 10 VENDÔME, BERGISCH GLADBACH, GERMANY
- 11 PER SE, NEW YORK, USA
- 12 RESTAURANT FRANTZÉN, STOCKHOLM, SWEDEN
- 13 THE LEDBURY, LONDON, UK
- 14 ASTRID Y GASTÓN, LIMA, PERU
- 15 ALINEA, CHICAGO, USA
- 16 L'ARPÉGE, PARIS, FRANCE
- 17 PUJOL, MEXICO CITY, MEXICO
- 18 LE CHATEAUBRIAND, PARIS, FRANCE
- 19 LE BERNARDIN, NEW YORK, USA
- 20 NARISAWA, TOKYO, JAPAN
- 21 ATTICA, MELBOURNE, AUSTRALIA - Ben Shewry
CUISINE: NATIVE ANTIPODEAN
Signature dish: Snow Crab (potato cooked in the earth in which it was grown)
Offering a dining experience unlike any other, Melbourne’s Attica is one of the world’s most innovative new restaurants.
Executive Chef Ben Shewry’s style is highly idiosyncratic and involves handpicking raw ingredients daily close to the shoreline near his home on the Bellarine Peninsula.
His meticulously crafted and finely balanced food is entirely harmonious with nature with a seasonal menu that includes red kangaroo with herbs, marron (crayfish) with ground greens and raw strawberry jam for dessert. On Tuesdays, clients also have the opportunity to trial some of the kitchen’s latest cooking adventures at the Chef’s Table.
- 22 NIHONRYORI RYUGIN, TOKYO, JAPAN
- 23 L’ASTRANCE, PARIS, FRANCE
- 24 L’ATELIER SAINT-GERMAIN DE JOËL ROBUCHON, PARIS, FRANCE
- 25 HOF VAN CLEVE, KRUISHOUTEM, BELGIUM
- 26 QUIQUE DACOSTA, DÉNIA, SPAIN
- 27 LE CALANDRE, RUBANO, ITALY
- 28 MIRAZUR, MENTON, FRANCE
- 29 DANIEL, NEW YORK, USA
- 30 AQUA, WOLFSBURG, GERMANY
- 31 BIKO,MEXICO CITY, MEXICO
- 32 NAHM, BANGKOK, THAILAND
- 33 THE FAT DUCK, BRAY, UK
- 34 FÄVIKEN, JÄRPEN, SWEDEN
- 35 OUD SLUIS, SLUIS, NETHERLANDS
- 36 AMBER, HONG KONG, CHINA
- 37 VILA JOYA, ALBUFEIRA, PORTUGAL
- 38 RESTAURANT ANDRE, SINGAPORE
- 39 8½ OTTO E MEZZO BOMBANA, HONG KONG, CHINA
- 40 COMBAL.ZERO, PIEMONTE, ITALY
- 41 PIAZZA DUOMO, ALBA, ITALY
- 42 SCHLOSS SCHAUENSTEIN, FÃœRSTENAU, SWITZERLAND
- 43 MR & MRS BUND, SHANGHAI, CHINA
- 44 ASADOR ETXEBARRI, ATXONDO, SPAIN
- 45 GERANIUM, COPENHAGEN, DENMARK
- 46 MANI, SÃO PAULO, BRAZIL
- 47 THE FRENCH LAUNDRY, YOUNTVILLE, USA
- 48 QUAY, SYDNEY, AUSTRALIA – Peter Gilmore
CUISINE: MODERN AUSTRALIAN
Signature dishes: Pork belly with a braise of green lipped abalone, cuttlefish, hand-made tofu, Japanese mushrooms and chive flowers; eight texture chocolate cake; white nectarine snow egg
At the forefront of the Sydney dining scene, Quay is blazing a trail with its extraordinary, innovative food.
Chef Peter Gilmore has combed the breadths of the Australian continent sourcing rare ingredients to create dishes of exquisite flavor and texture. The spectacular fare is matched by its enviable floor-to-ceiling views of the Sydney Opera House and Harbour Bridge and, with a menu far ahead of its peers, Quay itself has become something of a Sydney landmark.
- 49 SEPTIME, PARIS, FRANCE
- 50 CENTRAL, LIMA, PERU
- 51 PIERRE GAGNAIRE, PARIS, FRANCE
- 52 MANRESA, LOS GATOS, USA
- 53 THE TASTING ROOM AT LE QUARTIER FRANÇAIS, FRANSCHHOEK, SOUTH AFRICA
- 54 LA GRÉNOUILLERE, LA MADELAINE SOUS MONTREUIL, FRANCE
- 55 MATHIAS DAHLGREEN, STOCKHOLM, SWEDEN
- 56 RESTAURANT RELAE, COPENHAGEN, DENMARK
- 57 DE LIBRIJE, ZWOLLE, NETHERLANDS
- 58 COI, SAN FRANCISCO, USA
- 59 VIAJANTE, LONDON, UK
- 60 ULTRAVIOLET BY PAUL PAIRET, SHANGHAI, CHINA
- 61 THE TEST KITCHEN, CAPE TOWN, SOUTH AFRICA
- 62 LA VIE, OSNABRÃœCK, GERMANY
- 63 BLUE HILL AT STONE BARNS, WESTCHESTER, USA
- 64 MARTIN BERASATEGUI, LASARTE-ORIA, SPAIN
- 65 IGGY'S, SINGAPORE
- 66 GAGGAN, BANGKOK, THAILAND
- 67 CHEZ DOMINIQUE, HELSINKI, FINLAND
- 68 WAKU GHIN, SINGAPORE
- 69 BRAS RESTAURANT, LAGUIOLE, FRANCE
- 70 HEDONE, LONDON, UK
- 71 ST JOHN, LONDON, UK
- 72 IN DE WULF, DRANOUTER, BELGIUM
- 73 CAPRICE, HONG KONG, CHINA
- 74 DAL PESCATORE, CANNETO SULL'OGLIO, ITALY
- 75 LUNG KING HEEN, HONG KONG, CHINA
- 76 MALABAR, LIMA, PERU
- 77 TICKETS, BARCELONA, SPAIN
- 78 HERTOG JAN, BRUGES, BELGIUM
- 79 ALAIN DUCASSE AU PLAZA ATHÉNÉÉ, PARIS, FRANCE
- 80 ROBERTA SUDBRACK, RIO DE JANIERO, BRAZIL
- 81 LES AMIS, SINGAPORE
- 82 RISTORANTE CRACCO, MILAN, ITALY
- 83 DIE SCHWARZWALDSTUBE, BAIERSBRONN, GERMANY
- 84 POLLEN STREET SOCIAL, LONDON, UK
- 85 TANTRIS, MUNICH, GERMANY
- 86 MOMOFUK SSÄM BAR, NEW YORK, USA
- 87 ZUMA, DUBAI, UAE
- 88 HOTEL DE VILLE, CRISSIER, SWITZERLAND
- 89 MOMOFUKU SEIOBO, SYDNEY, AUSTRALIA
CUISINE: Korean Degustation menu
Chang’s signature dish steamed pork bun. The steamed bun is soft, fluffy and simply delightful. The pork was tender and was complemented beautifully by the refreshing cucumber and flavoursome hoisin sauce.
Image from SMH - 90 BO INNOVATION, HONG KONG, CHINA
- 91 MASA, NEW YORK, USA
- 92 LA PETITE MAISON, DUBAI, UAE
- 93 MOMOFUKU KO, NEW YORK, USA
- 94 LA MAISON TROISGROS, ROANNE, FRANCE
- 95 QUINTESSENCE, TOKYO, JAPAN
- 96 LE LOUIS XV, MONTE CARLO, MONACO
- 97 SPONDI, ATHENS, GREECE
- 98 JEAN GEORGES, NEW YORK, USA
- 99 LE MEURICE, PARIS, FRANCE
- 100 VARVARY, MOSCOW, RUSSIA
List compiled at //www.theworlds50best.com/
Elite Traveler has also just released their own version of top restaurants around the world. Several Aussie restaurants made this list //www.elitetraveler.com/
No 35. Marque, Sydney – Chef Mark BestCUISINE: NEW AUSTRALIAN
Signature dish: ‘Chaud-froid’ egg
Minimalist in its décor, Marque Restaurant is all about the food. Electrician turned gourmet chef Mark Best approaches his cooking with original flair, providing a menu brimming with creativity. Unafraid to take risks in the kitchen, Best takes his relentless search for new combinations to the extreme, with the result that his menu is constantly evolving.
No 58. Vue de Monde, Melbourne – Shannon Bennett
CUISINE: FINE DINING
Signature dishes: Salt-cured wallaby; kangaroo with nettle, onion, and smoked bone marrow; smoked eggplant with onion and thyme; truffle ice cream with spiced bread
Acclaimed Australian chef Shannon Bennett’s dining stalwart brings classical fine dining fare into the modern day with a host of innovative variations. Head chef Cory Campbell injects a sense of playfulness into the menu with imaginative dishes paired with fabulous wines.
The setting makes an impression too: Vue de Monde recently moved to the 55th floor of Melbourne’s iconic Rialto building.
No 60. Tetsuya's, Sydney – Tetsuya Wakuda
CUISINE: JAPANESE-INSPIRED WITH NATURAL SEASONAL FLAVORS AND CLASSIC FRENCH TECHNIQUE
Signature dishes: Confit of Ocean Trout
With his insatiable curiosity and deep love of cooking, Tetsuya Wakuda is acknowledged by both his peers and his guests as one of the most influential chefs in the industry.
With sleek Japanese décor and tranquil gardens of bonsai trees and quiet waterfalls, Tetsuya’s dining rooms offer a peaceful retreat from Sydney’s bustling cityscape.
Reinventing Japanese cuisine without losing touch with its philosophy and traditions, Tetsuya continues to inspire with his refined technique and pure flavors.
