Scandinavian restaurants
The tradition of this restaurant, which has become the best in Denmark, is to offer guests to go to the kitchen to look at the cooking process and greet the…

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Art is: 15 best restaurants in the world

The best restaurants of the world that deserve a separate journey and in which you can happily eat earth, fur, sea anemones and other original delicacies
In the midst of the holiday season and travel, including gastronomic. Forbes has studied 15 restaurants that are leaders in The World’s 50 Best Restaurants 2014, each of which at least deserves a change in the route of your holiday.

The World’s 50 Best Restaurants 2014 award has been presented by the authoritative English magazine The Restaurant Magazine for twelve years in a row. The owners of the gastronomic “Oscar” are determined by an international expert jury of 900 people – gastro-critics, chefs, restaurateurs and gourmets. Only institutions whose chefs have a bright author’s style and demonstrate an innovative approach to work get into the rating.

First place was taken by the Danish restaurant Noma. The top 15 also includes three Spanish institutions, two English and only one Italian and French.

The Moscow restaurant White Rabbit, for which the kitchen is responsible chef Vladimir Mukhin, first entered the hundred best restaurants in the world and occupied the 71st line of the list. Chef Mukhin tries to maintain the global gastronomic trend, which is fully reflected in the selection of list leaders, – a skillful combination of traditions of national cuisine and high-tech methods of cooking.

Located in a former warehouse in the docks of Copenhagen, Noma becomes the best restaurant in the world for the tenth time in 12 years of its existence. After the institution won the title three times in a row (from 2010 to 2012), in its history came, according to chef Rene Redtsepi, “the gastronomic crisis of middle age”. In 2012, Noma came down to second place, losing leadership to the Spanish El Celler de Can Roca, but a year later he regained the title.

Over the year, the restaurant has changed, somewhat moving away from too bold, intuitive experiments, has become a little more conservative, but it has not lost its originality and has not lost its purely northern mood.

The style of chef Noma Rene Redtsepi seems a bit shocking to many, but those of the guests who can trust the local cuisine will definitely not be disappointed.

For one lunch, you can try up to 20 dishes that are served in tiny portions, and only snacks can discourage an unprepared guest: for example, roast reindeer moss with porcini mushrooms, crispy pigskin with black currant and fresh radish that you need to pull out are offered for a snack eat without rinsing directly from the pot in which it is served, because the land in the pot is also edible. The main dishes, among others, are gooseberry oysters served on chilled stones, sea urchin with dill cucumber sauce and chestnuts with herring caviar, walnuts and rye.

In early 2015, Redtsepi and his team plan to ship a restaurant on a ship to Japan for two months in order to enjoy the philosophy of local cuisine, which is close to them.

El Celler de Can Roca was opened by the Catalan brothers Josep and Joan Roca in 1986 and was located next to the restaurant of their parents – an eatery, where representatives of the working class Girona went. In 2007, the brothers moved to a new room, which made it possible to implement several interior ideas that define the current style and atmosphere of the restaurant. Now there are three gardens on the territory of El Celler de Can Roca, the main one is in the shape of a triangle, and on each table in the dining room there are three stones.

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