Top Chefs eligen 101 mejores restaurantes del mundo. Ilustración de Sean McCabe
Para los fanáticos de las listas, os cuento que 53 top chefs, han elegido los 101 mejores restaurantes del mundo, donde podemos ver 10 restaurantes españoles. Bajo el nombre de cada restaurante, leemos la razón por la cual, uno de estos chefs, piensa que estos establecimientos merecen estar dentro de esta lista. No lo he traducido, porque imagino que entendéis que intento estar de vacacione, aunque no lo logro aún 🙂
Atxondo. 34-94-658-30-42
Specialty: Iberian Chorizo
“Sure as hell one of the most luxurious eating experiences ever. Chef Victor Arguinzoniz grills things—and in ways—never dreamed of before. Just the best ingredients in the world, grilled by the very best grillmaster on the planet.” —Anthony Bourdain, host of the Travel Channel’s No Reservations
BAR BERGARASAN
Sebastián. 34-94-327-50-26
Specialty: ‘Falsa Lasaña’
“Perfect for a glass of wine and some flavorful pintxos, like the mushroom-langoustine txalupa.”
—Wolfgang Puck, Spago, Los Angeles
CAL PEP
Barcelona. 34-933-10-79-61
Specialty: Pescado Croquetas
“Cal Pep is a place I’d be happy eating in every day. The tapas are inventive and inexpensive enough to order a tableful.”
—Bobby Flay, Mesa Grill, New York
DOS CIELOS
Barcelona. 34-933-67-20-70
Specialty: Foie Gras Ravioli
“Chefs Sergio and Javier Torres strike a perfect balance of traditional Mediterranean flavors and innovative modern cuisine. The use of gorgeous local produce (some actually grown on the roof) makes each dish more spectacular than the next.”
—Curtis Stone, host of Bravo TV’s Top Chef Masters
EL CELLER DE CAN ROCA
Girona. 34-972-22-21-57
Specialty: Steak Tartare Dish
“The most amazing meal of my life. Everything about it, from the ingredients, preparation, execution, and the taste, remains unmatched.”
—Thomas McNaughton, flour+water, San Francisco
HOTEL ELS CASALS
Sagàs. 34-93-825-12-00
Specialty: House-Made Sausage
“Authentic local cuisine. They supply themselves with the products from their own farm and vegetable garden. The chicken dishes are particularly noteworthy.”
—Joan Roca, El Celler de Can Roca, Girona, Spain
LA BODEGA DONOSTIARRA
San Sebastián. 34-934-01-13-80
Specialty: Bocadillos
“I have visited La Bodega Donostiarra dozens of times, and it always remains informal, with a popular atmosphere that makes it special. Try the very traditional gilda [anchovy and olive skewer]. It is the classic pintxo of San Sebastián, and this bar makes it extraordinarily well.”
—Andoni Luis Aduriz, Mugaritz, Errenteria, Spain
LA CUCHARA DE SAN TELMO
San Sebastián. 34-943-43-54-46
Specialty: Foie with Apple Compote
“Always very animated, and the quality of the pintxos is very good. They also serve a fabulous gin tonic.”
—Joachim Wissler, Vendôme at the Grandhotel Schloss Bensberg, Germany
MUGARITZ
Errenteria. 34-943-52-24-55
Specialty: Edible Stones
“Mugaritz is not about one dish—it’s about the total experience.”
—Wolfgang Puck, Spago, Los Angeles
NOU MANOLÍN
Alicante. 34-965-20-03-68
Specialty: Jamón Ibérico
“When I am in Alicante, I go to Nou Manolín for the conviviality, the open kitchen, and the langoustines à la plancha!”
—Joël Robuchon, L’Atelier de Joël Robuchon, Paris
es posible que haya una preferencia interesada en la eleccion pero si voy a hacer pan debo preguntar al panadero
Tienes razón, pero no crees que eso le quita peso a la lista, importancia tal vez?
lo que importa es que sirve de referencia.deja en paz tu espíritu inquisitiboh
Ok, te haré caso 🙂