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The best restaurants in the world according to The World’s 50 Best Restaurants 2018
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The best restaurants in the world according to The World’s 50 Best Restaurants 2018

Since 2002, The World’s 50 Best Restaurants has published a ranking of top restaurants and chefs. Candidates are determined by a jury of more than 1,000 people worldwide. These are top chefs, restaurateurs, critics, food travelers and other industry experts. The whole world is divided into 26 regions depending on the concentration of gastronomic thought: for example, France was assigned a separate region, and our country is included in the “Russia, Central Asia and Eastern Europe” block. Each has its own election commission of 40 people, from year to year its composition changes. Voting takes place as follows: the expert chooses the top ten best restaurants in the world, and at least 4 should be located outside his region. An obligatory condition is to visit each of the establishments at least once during the past 18 months and not have any economic ties with them. The purity of the vote is controlled by an independent auditing agency Delotte.

The restaurant from Russia for the first time hit the top 50 in 2011, then the 48th line was occupied by Anatoly Komm’s “Barbarians”. But as high as in 2018, domestic projects never happened. The Moscow restaurant White Rabbit, headed by chef Vladimir Mukhin, ranked 15th in the list. For the year, White Rabbit improved its position by eight divisions: in 2017, he occupied the 23rd place.

Other Russian establishments did not make it to the top 50, but two restaurants are on the extended list: Selfie in 70th place and Twins Garden on 72nd.

We publish the top 5 best restaurants in the world:
NO.1 OSTERIA FRANCESCANA (MODENA, ITALY)
This is the small restaurant of the legendary chef Massimo Bottura. Francescany has an interesting story: first, the place almost closed, because conservative local people did not understand the innovative cuisine at all. At the core of Massimo’s gastronomic philosophy is a love for authentic Italian products and a daring modern approach. The restaurant regularly leads prestigious ratings and has three Michelin guide stars. First place of The World’s 50 Best Restaurants Osteria Francescana was previously in 2016, in 2017, the restaurant went down to second place.
NO.2 EL CELLER DE CAN ROCA (GERRY, SPAIN)
The restaurant is owned by three brothers: chef Juan Roca, sommelier Josep Roca and pastry chef Hardy Roca. Their cuisine is based on local ingredients and childhood memories. Among the specialties of the restaurant are recommended frozen olives, oyster tartar, interpretations of Basque specialties and a line of desserts according to old recipes.
NO.3 MIRAZUR (MENTON, FRANCE)
An idyllic panoramic view of the Mediterranean and an hour’s drive from Nice is already an application for success. Here, the Argentine chef who worked with such gurus as Alain Passar and Alain Ducasse, Mauro Kolagreko prepares dishes inspired by the Cote d’Azur. Many products come to the restaurant from their own farm, other chefs buy from the local market. The menu is ruled by seasonality, a lot of dishes from vegetables and seafood. Anchovy fillets are especially noted here on the skeleton of anchovy with juice of Menton lemons, oysters with tapioca, champagne and pear.
NO.4 ELEVEN MADISON PARK (NEW YORK, USA)
Swiss chef Daniel Humm began working in the kitchen at the age of 14. He was 24 years old when the restaurant where Daniel worked was given a Michelin star. In Eleven Madison Park, he prepares European cuisine with Scandinavian aesthetics and American audacity. One of the most daring dishes here is smoked sturgeon cheesecake with a heap of caviar.
NO.5 GAGGAN (BANGKOK, THAILAND)
Swiss chef Daniel Humm began working in the kitchen at the age of 14. He was 24 years old when the restaurant where Daniel worked was given a Michelin star. In Eleven Madison Park, he prepares European cuisine with Scandinavian aesthetics and American audacity. One of the most daring dishes here is smoked sturgeon cheesecake with a heap of caviar.

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