For the third year in a row, Noma restaurant in Copenhagen, Denmark, has been named the best restaurant in the world in 2012.
The World’s 50 Best Restaurants is organised by Restaurant Magazine and judged by more than 800 food critics, writers and chefs from around the globe. It is considered a guide to emerging trends in dining, honouring those on the forefront of culinary innovation. This year marks its 10th anniversary.
Denmark’s Noma continued to dominate the awards, which were announced in London early this morning, securing the top spot for the third year in a row.
The second and third places on this year’s ranking replicated those from 2011, going to two Spanish restaurants El Celler De Can Roca and Mugaritz. The latter’s chef, Andoni Luis Aduriz, won the chef’s choice award for 2012.
In the lead-up to the release of the list, two other awards were announced. Elena Arzak Espina from Spanish restaurant Arzak was named the best female chef. Her restaurant was judged the eighth best this year.
The US has eight restaurants in the top 50, and while New York and Paris each have five restaurants on the List, London only has two, on a level with Mexico City, San Sebastián, Stockholm and Tokyo.
Heston Blumenthal’s Dinner is this year’s highest new entry, going straight in at No 9 after its opening last February, the Michelin-starred chef’s other flagship restaurant, The Fat Duck, has slipped back from fifth place to 13th. Australian chef Brett Graham’s The Ledbury, in London’s Notting Hill, has climbed from 34th place to 14th.
Full List: World’s 50 best restaurants of 2012
|1||Noma, Copenhagen, Denmark||Copenhagen||Denmark||Rene Redzepi and the fanatical foragers at Noma retain their number 1 spot|
|2||El Celler de Can Roca , Girona, Spain||Girona||Spain||The three brothers Roca hold their number 2 place|
|3||Mugaritz, San Sebastián, Spain||San Sebastián||Spain||Mugaritz has two dégustation menus that change daily|
|4||D.O.M, Sao Paulo, Brazil||Sao Paulo||Brazil||Chef Alex Atala scours the Amazon to pepper his menu with indigenous ingredients|
|5||Osteria Francescana , Modena, Italy||Modena||Italy||Much of the food at Osteria Francescana takes its inspiration from the art world|
|6||Per Se, New York, USA||New York||USA||Thomas Keller’s ‘urban interpretation’ of his French Laundry in California changes its menu daily|
|7||Alinia, Chicago, USA||Chicago||USA||Grant Achatz is the second-highest placed US chef|
|8||Arzak, San Sebastián, Spain||San Sebastián||Spain||If you like your food pretty, this is the place|
|9||Dinner by Heston Blumenthal, London, UK||London||UK||The highest new entry on this year’s list and the most highly placed UK restaurant|
|10||Eleven Madison Park, New York, USA||New York||USA||This restaurant continues to climb, gaining 14 places on this year’s list|
|11||Steirereck, Vienna, Austria||Vienna||Austria||A grand affair with a 35,000-strong wine list and stunning views over the river Wien|
|12||L’Atelier Saint-Germain de Joël Robuchon, Paris, France||Paris||France||With its emphasis on conviviality, L’Atelier moved Joël Robuchon from fine dining into fun dining|
|13||The Fat Duck, Bray, UK||Bray||UK||Heston Blumenthal’s world-famous restaurant in Bray drops from 5th to 13th place|
|14||The Ledbury, London, UK||London||UK||Brett Graham’s small but perfectly realised restaurant climbs 20 places on last year|
|15||Le Chateaubriand, Paris, France||Paris||France||Le Chateaubriand is effortlessly cool but still fun|
|16||L’Arpège, Paris, France||Paris||France||An elegant restaurant which serves no red meat|
|17||Pierre Gagnaire, Paris, France||Paris||France||Still one of the most vaunted places to eat in the French capital|
|18||L’Astrance, Paris, France||Paris||France||Pascal Barbot opened L’Astrance after making his name at Alain Passard’s L’Arpège|
|19||Le Bernadin, New York, USA||New York||USA||Fish is the star of the show at Le Bernardin|
|20||Frantzén/Lindeberg, Stockholm, Sweden||Stockholm||Sweden||The second highest new entry in 2012|
|21||Oud Sluis, Sluis, Netherlands||Sluis||Netherlands||Oud Sluis has served fresh fish and oysters for three generations|
|22||Aqua, Wolfsburg, Germany||Wolfsburg||Germany||Aqua’s home, the Wolfsburg Ritz-Carlton, overlooks Volkswagen’s Autostadt visitor attraction|
|23||Vendôme, Bergisch Gladbach, Germany||Bergisch Gladbach||Germany||Feast on simply prepared dishes that come thick and fast|
|24||Mirazur, Menton, France||Menton||France||A magnificent view of the sea and an extensive vegetable garden characterise this restaurant on the French-Italian border|
|25||Daniel, New York, USA||New York||USA||One of Manhattan’s most exquisite eating-out experiences|
|26||Iggy’s, Singapore, Singapore||Singapore||Singapore||Climbing one place this restaurant continues to impress|
|27||Les Créations de Narisawa, Tokyo, Japan||Tokyo||Japan||The highest placed Japanese restaurant on the list|
|28||Nihonryori RyuGin, Tokyo, Japan||Tokyo||Japan||The menu at Nihonryori RyuGin is built around the seasons|
|29||Quay, Sydney, Australia||Sydney||Australia||The home of Peter Gilmore’s ‘nature-based cuisine’|
|30||Schloss Schauenstein, Fürstenau, Switzerland||Fürstenau||Switzerland||With only 26 covers, this is one of the smallest restaurants in the list|
|31||Asador Etxebarri, Atxondo, Spain||Atxondo||Spain||Here, part chef, part blacksmith Victor Arguinzoniz deals almost exclusively in grilled food|
|32||Le Calandre, Rubano, Italy||Rubano||Italy||Le Calandre represents contemporary Italian cooking’s middle ground|
|33||De Librije, Zwolle, Netherlands||Zwolle||Netherlands||Chef Jonnie Boer has built his 25-year career on a passion for local, seasonal ingredients|
|34||Fäviken, JärpenSweden||Järpen||Sweden||The dishes here remain on the menu for a long time, slowly evolving into something entirely different to the original|
|35||Astrid y Gastón, Lima, Peru||Lima||Peru||Gastón Acurio’s star continues to rise|
|36||Pujol, Mexico City, Mexico||Mexico City||Mexico||Head chef Enrique Olvera cooks Mexican food ‘with soul’|
|37||Momofuku Ssäm Bar, New York, USA||New York||USA||Pork takes a starring role at David Chang’s informal and buzzing restaurant|
|38||Biko, Mexico City, Mexico||Mexico City||Mexico||A Mexican taste of techno-emotional Spanish cuisine|
|39||Waku Ghin, Singapore,||Singapore||The name is derived from two Japanese words: ‘Waku’ means to ‘arise’ and ‘Ghin’ means ‘silver’|
|40||Quique Dacosta, Denia, Spain||Denia||Spain||‘Culinary Ecosystem’ is the word in this Spanish avant-garde kitchen|
|41||Mathias Dahlgren, Stockholm, Sweden||Stockholm||Sweden||An ever-changing menu reflects a philosophy of freshness and availability|
|42||Hof van Cleve, Kruishoutem, Belgium||Kruishoutem||Belgium||Chef-patron Peter Goossens lives and breathes local produce|
|43||The French Laundry, Yountville, USA||Yountville||USA||An American restaurant with its inspiration in French country restaurants|
|44||Amber, Hong Kong, China||Hong Kong||China||Amber is the signature restaurant of Hong Kong’s five-star Landmark Mandarin Oriental Hotel|
|45||Vila Joya, Albufeira, Portugal||Albufeira||Portugal||Chef Dieter Koschina cooks slow food overlooking the Algarve coast|
|46||Il Canto, Siena, Italy||Siena||Italy||Paolo Lopriore offers non-traditional food in a region with a fiercely protected culinary identity|
|47||Bras, Laguiole, France||Laguiole||France||Michel Bras forages little-known herbs and vegetables and gently coaxes the best out of them|
|48||Manresa, Los Gatos, USA||Los Gatos||USA||A showcase for the inventive cuisine of chef-proprietor David Kinch|
|49||Geranium, Copenhagen, Denmark||Copenhagen||Denmark||A kitchen on a mission to create meals that involve all the senses|
|50||Nahm, Bangkok, Thailand||Bangkok||Thailand||Serving authentic Thai food, this is David Thompson’s first restaurant in Bangkok|