El Celler de Can Roca named best in world

Spanish restaurant El Celler de Can Roca is once again the best on the planet, according to the S.Pellegrino World’s 50 Best Restaurants list.
Previously number one in 2013, the restaurant was knocked off the top spot last year by Noma in Copenhagen which this time finds itself in third place.
With a signature dish of mackerel with pickles and mullet roe, El Celler de Can Roca is based in Girona with Joan Roca on the pass with his brother Jordi Roca as its Pastry Chef.
Spanish restaurants feature prominently on the list with seven in the top 50, including Andoni Luis Adurizin’s Mugaritz in sixth, Asador Etxebarri in 13th, Arzak in 17th, Azurmendi in 19th and Quique Dacosta in 39th place.
Tickets, based in Barcelona, also made an appearance on the list in 42nd place with its Pastry Chef Albert Adrià named the best in the world.
Osteria Francescana in Italy was judged the world’s second best restaurant with fourth place going to Central in Peru, while Eleven Madison Park rounded out the top five.
The highest ranked British restaurant was London’s Dinner by Heston Blumenthal which is headed up by Ashley Palmer-Watts and was named the world’s 7th best, with only 20th placed Brett Graham’s The Ledbury also making it into the top 50. However, further down the list, The Clove Club (55th), Hedone (60th), The Fat Duck (73rd) and St John (92nd) all featured in the top 100.
The highest new entry was by White Rabbit in Moscow, which took 23rd place, while the One to Watch prize was given to Sydney’s Sepia.
Six places in the top 50 were taken up by American restaurants, with France receiving five spots, South America seeing a total of nine and Asia featuring seven times.
Speaking about the list, William Drew, Group Editor of The World’s 50 Best Restaurants, said: “It has been a hugely exciting year with such a variety of culinary talents celebrated here tonight. As the appetite for reaching new gastronomic heights continues to grow we feel privileged to play a part in this journey of discovery and are proud to bring together this unique community of extraordinary talent within the industry.”
By Owen Mckeon
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