The best restaurants in the World 2010

I very fond of such places, each time something new. Ohh, in my town, there is nothing good, and the kitchen there, and service-awful, in general.  
I'm about British edition of the famous Restaurant Magazine, which published the 50 best restaurants in the world, for 2010 year.
So, i show, only 10 out of 50^^


No.1 – Noma(Denmark)
2010 Awards – The World’s Best Restaurant, Best Restaurant in Europe.
Noma is a homage to soil and sea, a reminder of the source of our food. Take his starter of crunchy baby carrots from the fertile Lammefjorden region of Denmark, served with edible “soil” made from malt, hazelnuts and beer, with a cream herb emulsion beneath – you are literally eating the earth! 

 No.2 – El Bulli(Spain)

2010 Awards – Chef of the Decade.Ferran’s generous willingness to share his knowledge means his influence now spans the globe. Many of those who have worked with him have taken his techniques and ideas back to their part of the world. Maybe this is what drives Adria to surpass himself each year, in the knowledge that the people who have worked for him are one day capable of topping this list themselves.
El Bulli won the S.Pellegrino World’s 50 Best Restaurant Award no less than 5 times in the last decade. This achievement earnt Ferran Adria the accolade of Chef of the Decade in 2010.

 

No.3 – The Fat Duck (UK)

2010 Awards – Chef’s Choice
The Fat Duck is one of the world’s truly unique experiences. The Fat Duck has revolutionised the perception of high-end dining among the wider public in the UK and beyond, with it’s scientific, theatrical and (most of all) fun approach to food and eating out.

 No.4 – El Celler de Can Roca (Spain)
El Celler de Can Roca is the work of three brothers: head chef Joan Roca, maitre d’ and head sommelier Josep and pastry chef Jordi. Such a meteroric climb into the top 10 might be attributed to their move and new state-of-the-art kitchen-cum-lab, a wine cellar that offers customers an audio-visual journey through five key wine regions and a breathtaking dining space created with natural, organic materials and an abundance of natural light. Spain has yet another top 10 masterpiece restaurant in El Celler De Can Roca.

 

 

 No.5 – Mugaritz(Spain)
Andoni Luis Aduriz is often portrayed as the quiet man of Nueva Cocina. His food is less flamboyant than that of many modern Spanish chefs, and, ostensibly, he is less driven by new technology and kitchen science. But it is all a matter of degree. Aduriz spent two years studying the chemistry of coagulation in order to produce the perfect poached egg. Clearly, he is a chef in possession of a fathomless curiosity and a razor-sharp cutting-edge. “I encourage my team to make an individual effort to explore the origin of everything they touch and transform over fire.”

 No.6 – Osteria Francescana(Italy)
Osteria Francescana has only been in the World’s 50 Best Restaurants listing since 2009, so being 6th must be particularly sweet for Massimo Bottura.
This is the most cutting edge food in Italy. Bottura is a master of colour, texture and geometry, the results are quite superb looking dishes.

Osteria Francescana’s walls are adorned with some of the best contemporary art in the world, and Bottura matches them on the plate with his artistic skill.

Take his interpretation of a New York skyline, a dish of Italian meats gently cooked sous vide, standing in for buildings and parsley foam depicting foliage…..Massimo is a welcome addition to The World’s 50 Best Restaurants indeed.

 
 No.7 – Alinea(USA)
2010 Awards – Best Restaurant in North America

“Alinea is a chef driven restaurant – we live and die by the work, cuisine and vision of Grant Achatz”. That is the view of Grant’s Business partner in Alinea.

Judging by our Academy’s opinions, the Chicago staff of Alinea can rest assured their lives are in safe hands with Achatz at the helm. And you’ll know why if you ever get to try dishes such as the all American peanut butter and jelly sandwich, served with bread wrapped round a grape on a specially made spike.

This is arguably the most cutting edge food in America. And in 2010, Grant Achatz’s Chicago outpost has been crowned as the Best Restaurant in North America. The future is bright for Achatz with two new “projects” in the pipline for 2010.
  

 No.8 – Daniel(USA)
2010 Awards – Highest Climber

Daniel Boulud has a clutch of restautrants, but it is here in manhattans Upper East Side that Daniel Boulud’s class shines brightest. Here he blends traditional French techniques with American flair. In true Gallic egalitarian fashion, Boulud devotes an entire tasting menu to seasonal vegetables, making this a treat for vegetarians or carnivores alike!
  

 No.9 – Arzak (Spain)

Juan Mari Arzak serves dishes to amaze and amuse the senses. His family have occupied the same site in San Sebastian since 1897, and it remains a family affair with his talented daughter Elena at his side now.

Together they offer a modern interpretation of classic Basque cuisine, including such delights as Lobster with white olive oil and smoked white tuna with figs and pine nuts. 

No.10 – Per Se (USA)

2009 Awards – Best Restaurant in the Americas

In Per Se, Thomas Keller has successfully created an urban interpretation of The French Laundry for New York.

Salmon Cornet and signature Oysters and Pearls open the meal at both. Daily menus offer nine petite courses of perfectly wrought modern US cuisine.

Snake River Farm beef with crispy bone marrow or spring lamb with butter poached morels deliver an experience that have earnt Per Se international recognition.

Per Se has embarked on a new era, with Chef Eli Kaimeh having taken control of the stove earlier this year.