Dream gourmet - the best restaurants in the world

Among the real gourmets there is no unanimity regarding the ratings of the best restaurants in the world - for them culinary art is like painting, and all evaluations are too subjective. But from the reputation of an institution that can be won for a very long time, the success in the restaurant business directly depends. The best restaurants in the world try to get into the most prestigious ratings, which are made by real professionals and are followed by all true connoisseurs of high cuisine, ready to travel thousands of kilometers to be able to appreciate gastronomic masterpieces. In most similar top-lists - the same names.

Eleven Madison Park (New York, USA)

To get into this luxurious establishment, located on Madison Avenue in New York, will have to register for 28 days. What distinguishes the best restaurants in the world is also the main advantage of this restaurant - the perfect balance between exquisite and delicious food and impeccable service. The style of the kitchen is defined by the owners as a New York branch of modern European cooking. One of the specialties is a duck with apples and a trout in lavender sauce.

Often for the entertainment of guests here is used the game moment. For example, they are asked to determine what kind of milk made chocolate: cow, sheep, goat or buffalo. It is necessary to try all four types of dessert and correctly place cards with images of animals. It should be thought that the prize for the right answer is no less impressive to taste.

Central (Lima, Peru)

The main feature of one of the best restaurants in South America is the presence in his team of a special group that develops the ideology of this establishment, based on the history of the country, on the latest anthropological and other scientific data. The menu features dishes from the ingredients typical of various natural areas of Peru - the desert, the jungle, the highlands and the sea coast.

The ingredients of the specialty dishes can be quite exotic: for example, cushuro is a special kind of green bacteria appearing in the mountains after heavy rains, or airampo - a kind of cactus bright red in color. The style of the cuisine of the restaurant Central is called the Peruvian avant-garde, and one of the most popular dishes is the octopus in purple coals.

Noma (Copenhagen, Denmark)

The name of the restaurant, which occupies one of the old warehouses built in 1774 in the area of the old port of the Danish capital, is formed from two words: Nordic mad - "northern cuisine". Today, this is a whole philosophy that is spread all over the world. An interesting experience for the team of Danish restaurateurs were projects to create their own restaurants in Tokyo and Australia. The essence of the concept Noma, which is now interested in all the best restaurants in the world, is the creation of works of haute cuisine on the basis of seasonal ingredients of local origin. In this case, creativity is important in looking at the ingredients: on the tables in Noma appear "edible earth", moss, young shoots of grasses and bushes, ants, algae and wood juice.

This restaurant almost immediately after the opening in 2004 became very popular with gourmets, and in 2010 topped the rating of the best restaurants in the world according to the British magazine Restaurant. This went on for a long time, until in 2013 there was an incident with the poisoning of about 60 guests. One of the kitchen workers became the culprit of the infection. After that, Noma rolled away from the first place, but now you can get there only by appointment for several months.

The style of Noma cuisine is denoted as seasonal terroir Scandinavian cuisine. The word terroir refers to the whole complex of conditions in which the future ingredients of dishes - natural or under human control - are grown. One of the specialties is a sweet shrimp wrapped in leaves of wild garlic.

Osteria Francescana (Modena, Italy)

The philosophy, reputation, image of this restaurant is largely determined by the talent and charisma of his boss - Massimo Botturo. This master travels the world a lot, studying national cuisine, but his dishes remain truly Italian. Here, in an old building in a quiet street of Modana, guests come to enjoy gastronomic masterpieces of Northern Italy from products cooked on the grounds and in the traditions of the Emilia-Romagna region.

The maestro constantly creates, based on his new knowledge, from the development of his views on art, on the world. For example, the famous Parmigiano Reggiano cheese can buy in its dishes such textures and flavor nuances that this product did not previously possess, although it is traditionally included in the menu of the best restaurants in the world. Rabbit with almonds, ravioli with eel or piglet under balsamic vinegar - dishes combining the ancient culinary traditions of Italy and taking inspiration from maestro Massimo Bototto.

El Celler de Can Roca (Girona, Spain)

The restaurant was opened by the Roca brothers in 1986, next to a similar institution owned by their parents. Today, to get to the best restaurant in the world in 2015, you'll have to stand in line for about a year, but it still belongs to three brothers, each of whom is responsible for his site. Senior Juan - chief, Josep - sommelier, Jordi - confectioner. The cuisine is based on the ancient Spanish traditions, enriched by constant innovations, collected by brothers in many corners of the world.

In 2013, the restaurant hosted the premiere of a real multimedia performance that combines cooking, music, plastic and visual arts.

How do such institutions fall into the category of "the best restaurants in the world"? Work and inspiration, traditions and avant-garde - for the famous restaurateurs of Rock, harmony is important in everything. Olives in caramel, flounder in oranges or cherry soup with tuna, exquisite desserts with fragrances of perfumes are served on the dishes, which is created in cooperation with the best designers. Harmony is the key to success in this complex and fascinating business.