Die Besten 100 Restaurants 2008 Nach „San Pellegrino

Total Page:16

File Type:pdf, Size:1020Kb

Die Besten 100 Restaurants 2008 Nach „San Pellegrino Die besten Restaurants der Welt 2008 Rangliste erstellt von 600 Spitzenköchen, Gourmets und Journalisten. Sponsor: San Pellegrino Rang Name Land 1 El Bulli Spain 2 The Fat Duck UK 3 Pierre Gagnaire France 4 Mugaritz Spain 5 The French Laundry USA 6 Per Se USA 7 Bras France 8 Arzak Spain 9 Tetsuya's Australia 10 Noma Denmark 11 L'Astrance France 12 Gambero Rosso Italy 13 Restaurant Gordon Ramsay UK 14 L'Atelier de Joël Robuchon France 15 Le Louis XV France 16 St John UK 17 Jean Georges USA 18 Alain Ducasse au Plaza Athénée France 19 Hakkasan UK 20 Le Bernardin USA 21 Alinea USA 22 Le Gavroche UK 23 Dal Pescatore Italy 24 Le Cinq France 25 Troisgros France 27 El Celler de Can Roca Spain 28 L'Hotel de Ville - Philippe Rochat Switzerland 29 Hof Van Cleve Belgium 30 Martin Berasategui Spain 31 Nobu London UK 32 Can Fabes Spain 33 Enoteca Pinchiorri Italy 34 Le Meurice France 35 Vendome Germany 36 Die Schwarzwaldstube Germany 37 Le Calandre Italy 38 Chez Panisse USA 39 Charlie Trotter's USA 40 Chez Dominique Finland 41 D.O.M Brazil 42 Daniel USA 43 Oud Sluis Netherlands 44 Ristorante Cracco Italy 45 Asador Etxebarri Spain 46 Les Ambassadeurs France 47 L'Arpege France 48 Tantris Germany 49 Rockpool Australia 50 Le Quartier Francais South Africa 51 Taillevent France 52 Nobu New York USA 53 Osteria Francescana Italy 54 Masa USA 55 Bukhara India 56 L'Ambroisie France 57 Maze UK 58 River Café UK 59 Steirereck Austria 60 Le Chateaubriand France 61 Obauer Austria 62 Dieter Müller Germany 63 WD-50 USA 64 Zuma UK 65 La Pergola Italy 66 El Poblet Spain 67 The Square UK 68 Residenz Heinz Winkler Germany 69 48, The Restaurant Greece 70 The Waterside Inn UK 71 Bocuse France 72 Esperanto Sweden 73 L'Arnsbourg France 74 Akelarre Spain 75 Sant Pau Spain 76 Vue de Monde Austrailia 77 Iggy's Singapore 78 Etrusco Greece 79 De Karmeliet Belgium 80 Café Pushkin Russia 81 Ikuras Restaurant in Hanger 7 Austria 82 Pic France 83 L'Atelier de Joel Robuchon UK 84 Ledoyen France 85 L'Atelier de Joel Robuchon USA 86 La Maison de Bricourt France 87 L'Atelier de Joel Robuchon USA - MGM 88 Pierre Gagnaire Hong Kong 89 Biko Mexico 90 Le Pont de Brent Switzerland 91 Combal Zero Italy 92 Waldhotel Germany 93 Jardine South Africa 94 Plavi Podrum Croatia 95 Georges Blanc Vonnas France 96 Hubertus Austria 97 Comme Chez Soi Belgium 98 Robuchon a Galera Hong Kong 99 Zuma Hong Kong 100 ABaC Restaurant Hotel Spain.
Recommended publications
  • The Cuisine of Product: Hallmark and Communication Resource in the Haute Cuisine in Spain”
    RLCS, Revista Latina de Comunicación Social, 74 – Pages 873 a 896 [Research] | DOI:10.4185/RLCS-2019-1362en |ISSN 1138-5820 | Year 2019 How to cite this article in bibliographies / References M D Fernández-Poyatos, A Aguirregoitia-Martínez, N L Bringas Rábago (2019): “‘The cuisine of product: hallmark and communication resource in the haute cuisine in Spain”. Revista Latina de Comunicación Social, 74, pp. 873 to 896. http://www.revistalatinacs.org/074paper/1362/45en.html DOI: 10.4185/RLCS-2019-1362en The cuisine of product: hallmark and communication resource in the haute cuisine in Spain Mª Dolores Fernández-Poyatos [CV] [ ] [ ]. Full Professor of the Department of Audiovisual Communication. Universidad de Alicante (Spain) [email protected] Ainhoa Aguirregoitia-Martínez [ ] [ ] PhD. Researcher. Universidad de Alicante (Spain) [email protected] Nora Leticia Bringas Rábago [CV] [ ] [ ] Professor-researcher of the Department of Urban Studies and Environment, El Colegio de la Frontera Norte, Tijuana (Mexico) [email protected] Abstracts [ES] Introducción: Esta investigación analiza los mensajes transmitidos por la alta restauración española al objeto de valorar cómo la cocina de producto es utilizada como seña de identidad gastronómica y recurso comunicativo. Metodología: La muestra la componen los restaurantes más relevantes del país en la modalidad culinaria de cocina de producto y aquellos con dos y tres estrellas otorgadas por La Guía Michelin en el año 2018; en total, han sido cuarenta y nueve. Resultados y conclusiones: La mayoría de los restaurantes de producto consideran en su comunicación los elementos materia prima, especialización y tradición; los de vanguardia eligen innovación, materia prima y tradición, de manera que hay coincidencias en los dos últimos, lo que podría significar que la identidad gastronómica es un concepto que, transmitido en sus mensajes, puede asimilarse al de identidad territorial.
    [Show full text]
  • S at the Top of the World... and What About Parador Restaurants?
    bienvenida Toledo Terrace dining at Parador de Toledo Declared a UNESCO World Heritage Site in 1986, Toledo is The steel industry in Toledo dates back to 500BC with City of 3 cultures often referred to as the ‘city of three cultures’ due to the swords and weapons being one of the primary products. co-existing Christian, Moorish, and Jewish presence in Hannibal was said to have sourced his weaponry from the 8th century and the proceeding years. The result of Toledo, and as such the town was responsible for arming this diverse cultural heritage is a city with fascinating many of the Roman legions during the Punic Wars. Today architecture inluenced by these three prominent its signiicant military contributions are recognized in the communities. Alcazar Fortress which sits atop Toledo watching over the sprawling city below. A former defensive structure, it Toledo’s most famous luminary is unquestionably the dates back to Roman times, although it has been rebuilt oledo renowned Renaissance artist El Greco. Originally from many times since then. The Renaissance façade now Crete (hence his moniker ‘The Greek’), he moved to Toledo guards the National Army Museum, home to numerous when he was 36 years old and lived and worked in the city artefacts and paintings, and housing a large library on its until his death in 1614. El Greco’s art is celebrated interna- top loor with over 100,000 printed volumes dating back to tionally, often as one of the best examples of Spanish the 16th - 19th centuries. Renaissance painting and sculpting, and Toledo does not shy away from heaping praise on its most prized resident.
    [Show full text]
  • Authorship at the Fogones: Gastronomy and the Artist in Post-Transition Spain Alison Heather Atkins Brick, New Jersey Bachelor O
    Authorship at the fogones: Gastronomy and the Artist in Post-Transition Spain Alison Heather Atkins Brick, New Jersey Bachelor of Arts, Spanish and Mathematics, Wake Forest University, 2005 Master of Arts, Spanish Literature, University of Virginia, 2007 A Dissertation presented to the Graduate Faculty of the University of Virginia in Candidacy for the Degree of Doctor of Philosophy Department of Spanish, Italian & Portuguese University of Virginia August, 2013 Randolph Pope David T. Gies Gustavo Pellón Herbert Braun ii © Copyright by Alison Heather Atkins All Rights Reserved August 2013 iii Abstract This dissertation analyzes the representation of food in Spanish novels and cookbooks from the 1980s and 90s, a period in which Spanish cuisine gained an unprecedented level of international visibility and prominence. Using both cookbooks and novels published during the period, my project examines the tension between everyday and stylized food practices in order to explore how each text engages with questions of authorship and artistic creation. The first two chapters focus on cookbooks authored by alta cocina chefs as well as by gastronomic critics who have compiled signature recipes by the chefs. I consider how these texts engage with contemporary theories of authorship and creativity, establishing a complex relationship with the modern notion of author as individual, autonomous, and unique, a kind of genius figure. In Chapter 1, I analyze the ways in which the prologue writers and compilers of two cookbooks of the early 1980s, Carlos Delgado’s Cien recetas magistrales (1981) and the 1982 Grandes maestros de la nueva cocina vasca present the featured chefs as unique and autonomous creators as part of a process of establishing culinary art as a legitimate art form.
    [Show full text]
  • “FERRÁN ADRIÀ Y LA TRANSFORMACION DE Elbulli”
    “FERRÁN ADRIÀ Y LA TRANSFORMACION DE elBulli” Trabajo de Investigación presentado para optar al Grado Académico de Magíster en Administración Presentado por Sra. Gladys Amorós Chávez Sra. Consuelo Carrera Aguirre Sra. Isabel Velásquez Muñoz Asesor: Profesor Roberto Paiva 2016 Dedicamos este trabajo a nuestras familias por su valioso apoyo. Agradecemos a todos nuestros profesores y, en especial, al profesor Roberto Alcides Paiva Zarzar, por su orientación, asesoramiento y dedicación en el desarrollo de la tesis. Resumen ejecutivo En la Cumbre Internacional de Gastronomía del 2010, ante un auditorio de expertos y reconocidos chefs del mundo, Ferrán Adrià, el mayor representante de la cocina molecular, dueño del mejor restaurante del mundo por 4 años consecutivos galardonado con 3 estrellas Michelin, anunció el cierre definitivo del restaurante elBulli para iniciar una nueva etapa. Tendría su regreso en el 2014 con un formato diferente. El presente trabajo de investigación comprende principalmente dos etapas: primero, el análisis de la condiciones del macroentorno y microentorno, y el análisis de la industria para determinar si la decisión de cerrar el restaurante fue acertada; y, segundo, una propuesta que responde a los objetivos planteados por Ferrán Adrià en la búsqueda de la “libertad para crear”, compartiendo conocimiento, manteniendo el espíritu de creatividad e innovación y llegando a la mayor cantidad de personas interesadas en innovación en gastronomía a nivel mundial. Dicha propuesta está enfocada en transformar el restaurante en una fundación que recoja los objetivos inicialmente mencionados, beneficiando a aquellas personas alrededor del mundo que se encuentren interesadas en la innovación en gastronomía, ofreciéndoles nuevos conocimientos y experiencias a través de una plataforma digital con la cual se tenga presencia a nivel mundial, y que permita a los usuarios acceder a cursos digitales gratuitos (MOOC) y una revista especializada de edición mensual.
    [Show full text]
  • The Modern Experience
    @EpochTaste D7 July 24–30, 2015 www.EpochTaste.com The Luscious Cuisine the modern of Northern Spain By Manos Angelakis When referring to Northern Spain, gastro- informal gastro-bar, we had a Catalan Bell- experiencethai nomes always reach for superlatives. I con- ini made with Cava accompanied by charcoal sider it to be the best place to travel, eat, and grilled octopus slices and roasted potato dipped drink in the world. And this comes from some- in garlicky mustard vinaigrette. THE BEST NORTHERN THAI IN THE CITY! one who has spent many years traveling in At practically every bar, wedges of tortilla search of culinary excellence. Española—the classic potato and egg frittata— In Northern Spain along the Pyrenees, the are always to be found. 4 STARS ON YELP! & GOOGLE strip between Barcelona in the east and San In Bilbao, fried shrimp coated with black ses- Sebastian on the coast of the Atlantic has a ame is another enjoyable specialty to accom- very high concentration of Michelin starred pany your glass of Fino. Cooked snails at a bar restaurants. The city of San Sebastian has more in Porrerà in Tarragona are as delectable as Michelin-star restaurants per capita than any they are in France, even though the cooking other city in the world (excepting Kyoto, Japan). method is a bit different. The names are world-famous, including such And let’s not forget the charcuterie platters— luminaries as Juan Mari and Elena Arzak at garlicky, spicy chorizo; creamy, fatty, and nutty Arzak Restaurant; Eneko Atxa at Azurmendi; “jamón Ibérico de bellota” from Iberico pigs Pedro Subijana at Akelarre; Carme Ruscalleda fed only acorns; “lomo de cerdo,” a cured and a Sant Pau; the eponymous Martín Berasategui air dried pork tenderloin; and, of course, the in Lasarte-Oria; Quique Dacosta at the Denia illustrious pâtés—a mixture of cooked ground beach resort; and the three Roca brothers at pork with additions like vegetables, truffles, El Celler de Can Roca.
    [Show full text]
  • 20Noviembre08-INTERNACIONAL (Page 1)
    ? Expansión, jueves 20 de noviembre de 2008 EMPRESAS Vencedores y vencidos en los fogones ■ Sergi Arola logra mantener ■ Andrés Madrigal abrió hace ■ Hilario Arbelaitz,asesor de El ■ La compostela Toñi Vicente ■ De vocación investigadora, ■ En el Hotel Confortel sus dos estrellas Michelin,tras dos años el restaurante Bodegón en Madrid (que paga con la pérdida de una Jordi Herrera logra su primer Valencia,Javier Andrés dejar La Broche y romper con Alboroque,en el proyecto gestiona Vips),pierde una estrella el ‘efecto vieira’;fue ‘premio’en Manairó,el local Salvador oficia en Vertical Occidental,en Sergi Arola- empresarial Casa Palacio de distinción en su restaurante llamada a declarar ante el de Barcelona donde ha hecho (gestionado por Loles Gastro,donde el 32% de los Atocha.El local consigue guipuzcoano Zuberoa,que juez por comprar moluscos a míticas sus carnes y pescados Salvador,de La Sucursal), gastos son de personal. ahora su primera estrella. se queda con una sola. mariscadores furtivos. en parrilla de clavos. donde obtiene una estrella. LOS CHEFS ESTIMAN EN UN 40% EL AUMENTO DE LOS COSTES DE GESTIÓN DE SUS ESTABLECIMIENTOS PARA AJUSTARSE A LOS CRITERIOS DE LOS INSPECTORES FRANCESES ¡Quíteme ese Michelin del balance! La tradicional tacañería de la guía roja, que en su edición de 2009 otorga quince nuevas distinciones a los restaurantes españoles y que vuelve a optar por castigar el éxito internacional de la cocina ‘made in Spain’,sitúa la galaxia nacional con 130 estrellas. MARTA FERNÁNDEZ.Madrid El ránking culinario de 2009 lla Michelin es una inversión Es abogado, pero en sus ratos rentable o un coste injustifica- libres trabaja como gastroins- do? Chefs y restauradores esti- f o pector.
    [Show full text]
  • World's Top Restaurants
    world’s TOP RESTAURANTS In association with: INTRODUCTION GÂTEAU DE PIGNONS DE PIN GRILLE, THE FRENCH LAUNDRY rom molecular gastronomy to the classic coq au vin, elite and dining in style. By gathering your views, we discovered F dining is one of the biggest joys of a private jet lifestyle. It is where high net worth individuals have been eating in the past in this spirit that we present Elite Traveler’s guide to the World’s year, and which places have wowed you. Top Restaurants. We continue to welcome your feedback, whether it’s a nod of Across the globe, the standard of restaurants is ever on the up, approval or table-thumping disgust—your comments will help with big name chefs stealing headlines, fighting for awards and shape future editions of the guide. To submit your views on any changing the way we think about food. It’s an exciting time to of the restaurants featured, or to suggest a venue for inclusion, unfurl a napkin, and our expectations as diners have never please email us at [email protected] and make your been higher. voice heard. Our guide features 100 restaurants loved not just by the critics, We’ve certainly enjoyed compiling the guide, and we hope you but by the wealthy elite who spend their lives traveling the world enjoy reading it. MILK FED VEAL, DANIEL © T.SCHAUER LINEA, USA LINEA, A HEASANT AT AT HEASANT P BANOFEE, PER SE N THE COVER: COVER: THE N O In association with: ELITE TRAveler | world’s top restAURANTS www.elitetraveler.com 2 TOP 100 1 RADISH RAVIOLI OF OYSTER , THE FAT DUCK ALINEA © DOMINIC DAVIES Chef / Owner: Grant Achatz Chef de Cuisine: Dave Beran General Manager and Wine Director: Joseph Catterson Phone: +1 312 867 0110 Email: [email protected] Address: 1723 North Halsted, Chicago, Illinois, 60614, USA Website: www.alinea-restaurant.com Cuisine: Contemporary American The worthy recipient of a host of accolades, Alinea’s reputation speaks for itself.
    [Show full text]
  • CP GM Espagne 2012 EN
    PRESS RELEASE Boulogne, France – November 24, 2011 Michelin Guide Spain & Portugal 2012 Michelin has published the new edition of the Michelin Guide Spain & Portugal. As in years past, it presents a broad selection of hotels and restaurants in both countries. This is a very special year in Spain and Portugal. Faced with a severe economic crisis, many hotels and restaurants are working hard every day to stay in business. This does not mean, however, that they have abandoned their commitment to excellence. On the contrary, quality has improved and the true values of Iberian cuisine are reflected more fully than ever on restaurant menus. Nonetheless, the business environment remains difficult. In particular, the gourmet dining scene was seriously shaken by Chef Ferran Adrià’s voluntary decision to close elBulli, considered by many to be the best restaurant in the world and the epitome of creative cuisine. In response, the MICHELIN guide Spain & Portugal team has focused firmly on the future and reaffirmed its confidence in Spanish and Portuguese chefs. Every day, highly skilled, innovative professional chefs throughout the peninsula are leveraging their passion for cooking and craftsmanship. The MICHELIN guide Spain & Portugal 2012 features a selection of 4,448 establishments, including 2,246 hotels, 295 country guesthouses, 1,783 restaurants and – in Spain – 124 tapas bars. It also presents a selection of 229 Bib Gourmand restaurants that offer high quality meals at a reasonable price (€35 or less) and 51 hotels displaying the Bib Hotel label, which denotes affordable, quality accommodations, with double rooms available for €65 or less in major cities and tourist destinations and for €55 euros or less in other locations.
    [Show full text]
  • Eating Spain: National Cuisine Since 1900
    University of Kentucky UKnowledge Theses and Dissertations--Hispanic Studies Hispanic Studies 2015 Eating Spain: National Cuisine Since 1900 Matthew J. Wild University of Kentucky, [email protected] Right click to open a feedback form in a new tab to let us know how this document benefits ou.y Recommended Citation Wild, Matthew J., "Eating Spain: National Cuisine Since 1900" (2015). Theses and Dissertations--Hispanic Studies. 24. https://uknowledge.uky.edu/hisp_etds/24 This Doctoral Dissertation is brought to you for free and open access by the Hispanic Studies at UKnowledge. It has been accepted for inclusion in Theses and Dissertations--Hispanic Studies by an authorized administrator of UKnowledge. For more information, please contact [email protected]. STUDENT AGREEMENT: I represent that my thesis or dissertation and abstract are my original work. Proper attribution has been given to all outside sources. I understand that I am solely responsible for obtaining any needed copyright permissions. I have obtained needed written permission statement(s) from the owner(s) of each third-party copyrighted matter to be included in my work, allowing electronic distribution (if such use is not permitted by the fair use doctrine) which will be submitted to UKnowledge as Additional File. I hereby grant to The University of Kentucky and its agents the irrevocable, non-exclusive, and royalty-free license to archive and make accessible my work in whole or in part in all forms of media, now or hereafter known. I agree that the document mentioned above may be made available immediately for worldwide access unless an embargo applies.
    [Show full text]
  • FIRST-HAND PERSPECTIVES on the GLOBAL ECONOMY Introduction First-Hand Perspectives on the Global Economy
    Lauder Global Business Insight Report 2010: FIRST-HAND PERSPECTIVES ON THE GLOBAL ECONOMY Introduction First-hand Perspectives on the Global Economy In this special report, students from the Joseph H. Lauder Institute of Management & International Studies provide analysis of some of the most tantalizing economic, business and technology developments around the world. The articles offer new perspectives on the ever-changing global economy, including the growth of consumer markets in Brazil, Egypt and China, and the impact of the crisis on French luxury goods. The green economy’s growth worldwide is captured in articles on organic products in Germany, solar energy in Senegal and Japan’s eco-tech industry. The rise of the Russian gambling industry, sustainable tourism in Egypt and high-end gastronomy in Spain illustrate new frontiers in the leisure business. China’s coming of age is captured in articles on the development of its venture capital and mutual fund industries, enhanced awareness of social corporate responsibility, and the growth of second- and third- tier cities. New developments in infrastructure and financial services are reflected in pieces on the mobile Internet in Latin America, the rise to prominence of Spanish infrastructure management companies, and a new form of transparent, customer-driven banking. Taken together, the 16 articles offer perspectives on a range of dynamic economies and identify existing opportunities for conducting business within specific cultural, political and institutional contexts. The articles are
    [Show full text]
  • La Historia De Elbulli
    La historia de elBulli La historia de elBulli Our story from 1961 to 2011 [ 1961-1982 ] los orígenes 1961. Todo empezó con un minigolf... 1963. ...que luego fue un chiringuito. 1964. El primer restaurante. 1 [ 1961-1982 ] origins 1961. It all began with a minigolf installation... 1963. ...which later became a beach bar. 1964. The first restaurant. 1970-1975. An ever-increasing choice. 1975-1980. The Neichel era. 1981. The arrival of Juli Soler. 1961-1982. Some menus of the time. 1961-1982. Anecdotes of the time. 1961-2006. The various stages of elBulli and those running it. 2 [ 1961-1982 ] los orígenes 1961. It all began with a minigol installation... Doctor Hans Schilling a !erman homeo"athic doctor and his wife #ar$etta %&echoslovakian in origin but !erman b' ado"tion came to (oses at the end of the )*+,s and having fallen in love with %ala #ont-oi the' decided to bu' a "iece of land there. The setting for the building that the doctor and #ar$etta occu"ied is a hundred metres u"hill from where the restaurant was to be located. #rs Schilling was alread' serving meals before the establishment existed organizing barbecues in the o"en air which at times was frowned on. At that "oint our lin$ with the stor' begins with a "lanning "ermission licence for a minigolf installation dated June )*/). The name chosen for their business 0which came into use at some unspecified time1 was 2l Bulli since the Schillings had some 3rench bulldogs a breed collo4uially known as "bulli". 3 [ 1961-1982 ] los orígenes 1963.
    [Show full text]
  • Lamarca Andalucia Experience”'S Concept: Target Market 51 4.1.1
    UNIVERSIDAD DE ALMERÍA FACULTAD DE CIENCIAS ECONÓMICAS Y EMPRESARIALES MÁSTER EN GESTIÓN INTERNACIONAL DE LA EMPRESA E IDIOMAS Business Plan for the Internationalisation of Grupo Lamarca END OF MASTER’S DEGREE PROJECT Author: Marta Benavides Hidalgo Director: Javier Martínez del Río Almería, June 2012 Business Plan for the Internacionalisation of Grupo Lamarca Marta Benavides Hidalgo. June 2012 Acknowledgements I would like to express my most sincere gratitude to all the people who have somehow contributed to the successful development of this project through their help and support, and especially to: Antonio Lorente Lamarca, for trusting me for such an important task from the very first day, for believing in me, and for treating me like a colleague rather than an intern or an employee. Javier Martínez del Río, for supporting and helping me every time I needed it, for his valuable advice and suggestions, and for being always available, Sundays included. María Jesús, Lucía and Bea, for being some of the nicest people I have ever had the pleasure to work with, and for accepting all my directives from the very first day, even though I was a mere intern, the last person to enter the company and they did not know me at all. Jose Enrique Segura, for introducing me into the fascinating world of finance. All my teachers from the Master's Degree in International Business Administration and Languages, because it was thanks to the valuable knowledge that they transferred us during their different lectures that I was able to successfully accomplish the task that Antonio Lorente Lamarca entrusted me with.
    [Show full text]