Osteria Francescana named world’s best restaurant

There is a new best restaurant in the world after Osteria Francescana was awarded the crown earlier this week.
The Modena restaurant has risen to the top spot on the World’s Best Restaurant list after holding second place for the past two years.
Led by renowned Chef Massimo Bottura, the Italian base has seen acclaim for dishes including Five Ages of Parmigiano Reggiano and Autumn in New York, while its Sensations tasting menu is based on ever-changing produce, and the Tradition in Evolution menu is considered to be a greatest hits selection.
Beaten into second place was El Celler de Can Roca in Girona, Spain which led the list last year.
Third place was taken by Eleven Madison Park in New York, which is up from fifth in 2015 and is headed by Daniel Humm, while Virgilio Martinez’s Peruvian restaurant Central held steady in fourth place for the second consecutive year.
In fifth place was former number one Noma, which topped the list four times between 2010 and 2014. However, this could be the final time the Copenhagen restaurant features on the list as Head Chef René Redzepi plans to close its doors at the end of 2016.
Completing the top ten list were Mirazur from Menton in France in sixth place, Mugaritz from San Sebastian in Spain in seventh, Narisawa from Tokyo in eighth, Steirereck from Vienna in ninth and Aasador Etxebarri from Axpe in Spain in tenth.
British restaurants had mixed fortunes at the awards with Dinner By Heston Blumenthal falling from seventh place to 45th, although The Ledbury rose from 20th in 2015 to 14th this year.
London’s The Clove Club was also named as the highest new entry for 2016 with Isaac McHale’s modern British restaurant finishing in 26th place after opening in Shoreditch Town Hall in 2013.
Other winners on the night included Alain Passard who was given the lifetime achievement award and Pierre Herme who was named the world’s best Pastry Chef, while the co-owner of El Celler de Can Roca, Joan Roca, was handed the Chef’s choice award.
By Owen Mckeon
Login  Register  Contact