San Pellegrino Top 100 Restaurants 2013

Only 3 Aussie restaurants made the cut this time, well 4 if you count Aussie ex-patriot chef Brett Graham, who’s London Restaurant The Ledbury featured at position 13. We can still claim him right? 1 EL CELLER DE CAN ROCA, GIRONA, SPAIN 2 NOMA, COPENHAGEN, DENMARK 3 OSTERIA FRANCESCANA, MODENA, ITALY 4 MUGARITZ, SAN SEBASTIÃN, SPAIN 5 ELEVEN MADISON PARK, NEW YORK, USA 6 D.O.M, SÃO PAULO, BRAZIL 7 DINNER BY HESTON BLUMENTHAL, LONDON, UK 8 ARZAK, SAN SEBASTIÃN, SPAIN 9 STEIRERECK, VIENNA, AUSTRIA 10 VENDÔME, BERGISCH GLADBACH, GERMANY 11 PER SE, NEW YORK, USA 12 RESTAURANT FRANTZÉN, STOCKHOLM, SWEDEN 13 THE LEDBURY, LONDON, UK 14 ASTRID Y GASTÓN, LIMA, PERU 15 ALINEA, CHICAGO, USA 16 L'ARPÉGE, PARIS, FRANCE 17 PUJOL, MEXICO CITY, MEXICO 18 LE CHATEAUBRIAND, PARIS, FRANCE 19 LE BERNARDIN, NEW YORK, USA 20 NARISAWA, TOKYO, JAPAN 21 ATTICA, MELBOURNE, AUSTRALIA - Ben Shewry CUISINE: NATIVE ANTIPODEAN Signature dish: Snow Crab (potato cooked in the earth in which it was grown) Offering a dining experience unlike any other, Melbourne’s Attica is one of the world’s most innovative new restaurants. Executive Chef Ben Shewry’s style is highly idiosyncratic and involves handpicking raw ingredients daily close to the shoreline near his home on the Bellarine Peninsula. His meticulously crafted and finely balanced food is entirely harmonious with nature with a seasonal menu that includes red kangaroo with herbs, marron (crayfish) with ground greens and raw strawberry jam for dessert. On Tuesdays, clients also have the opportunity to trial some of the kitchen’s latest cooking adventures at the Chef’s Table. 22 NIHONRYORI RYUGIN, TOKYO, JAPAN 23 L’ASTRANCE, PARIS, FRANCE 24 L’ATELIER SAINT-GERMAIN DE JOËL ROBUCHON, PARIS, FRANCE 25 HOF VAN CLEVE, KRUISHOUTEM, BELGIUM 26 QUIQUE DACOSTA, DÉNIA, SPAIN 27 LE CALANDRE, RUBANO, ITALY 28 MIRAZUR, MENTON, FRANCE 29 DANIEL, NEW YORK, USA 30 AQUA, WOLFSBURG, GERMANY 31 BIKO,MEXICO CITY, MEXICO 32 NAHM, BANGKOK, THAILAND 33 THE FAT DUCK, BRAY, UK 34 FÄVIKEN, JÄRPEN, SWEDEN 35 OUD SLUIS, SLUIS, NETHERLANDS 36 AMBER, HONG KONG, CHINA 37 VILA JOYA, ALBUFEIRA, PORTUGAL 38 RESTAURANT ANDRE, SINGAPORE 39 8½ OTTO E MEZZO BOMBANA, HONG KONG, CHINA 40 COMBAL.ZERO, PIEMONTE, ITALY 41 PIAZZA DUOMO, ALBA, ITALY 42 SCHLOSS SCHAUENSTEIN, FÃœRSTENAU, SWITZERLAND 43 MR & MRS BUND, SHANGHAI, CHINA 44 ASADOR ETXEBARRI, ATXONDO, SPAIN 45 GERANIUM, COPENHAGEN, DENMARK 46 MANI, SÃO PAULO, BRAZIL 47 THE FRENCH LAUNDRY, YOUNTVILLE, USA 48 QUAY, SYDNEY, AUSTRALIA – Peter Gilmore CUISINE: MODERN AUSTRALIAN Signature dishes: Pork belly with a braise of green lipped abalone, cuttlefish, hand-made tofu, Japanese mushrooms and chive flowers; eight texture chocolate cake; white nectarine snow egg At the forefront of the Sydney dining scene, Quay is blazing a trail with its extraordinary, innovative food. Chef Peter Gilmore has combed the breadths of the Australian continent sourcing rare ingredients to create dishes of exquisite flavor and texture. The spectacular fare is matched by its enviable floor-to-ceiling views of the Sydney Opera House and Harbour Bridge and, with a menu far ahead of its peers, Quay itself has become something of a Sydney landmark. 49 SEPTIME, PARIS, FRANCE 50 CENTRAL, LIMA, PERU 51 PIERRE GAGNAIRE, PARIS, FRANCE 52 MANRESA, LOS GATOS, USA 53 THE TASTING ROOM AT LE QUARTIER FRANÇAIS, FRANSCHHOEK, SOUTH AFRICA 54 LA GRÉNOUILLERE, LA MADELAINE SOUS MONTREUIL, FRANCE 55 MATHIAS DAHLGREEN, STOCKHOLM, SWEDEN 56 RESTAURANT RELAE, COPENHAGEN, DENMARK 57 DE LIBRIJE, ZWOLLE, NETHERLANDS 58 COI, SAN FRANCISCO, USA 59 VIAJANTE, LONDON, UK 60 ULTRAVIOLET BY PAUL PAIRET, SHANGHAI, CHINA 61 THE TEST KITCHEN, CAPE TOWN, SOUTH AFRICA 62 LA VIE, OSNABRÃœCK, GERMANY 63 BLUE HILL AT STONE BARNS, WESTCHESTER, USA 64 MARTIN BERASATEGUI, LASARTE-ORIA, SPAIN 65 IGGY'S, SINGAPORE 66 GAGGAN, BANGKOK, THAILAND 67 CHEZ DOMINIQUE, HELSINKI, FINLAND 68 WAKU GHIN, SINGAPORE 69 BRAS RESTAURANT, LAGUIOLE, FRANCE 70 HEDONE, LONDON, UK 71 ST JOHN, LONDON, UK 72 IN DE WULF, DRANOUTER, BELGIUM 73 CAPRICE, HONG KONG, CHINA 74 DAL PESCATORE, CANNETO SULL'OGLIO, ITALY 75 LUNG KING HEEN, HONG KONG, CHINA 76 MALABAR, LIMA, PERU 77 TICKETS, BARCELONA, SPAIN 78 HERTOG JAN, BRUGES, BELGIUM 79 ALAIN DUCASSE AU PLAZA ATHÉNÉÉ, PARIS, FRANCE 80 ROBERTA SUDBRACK, RIO DE JANIERO, BRAZIL 81 LES AMIS, SINGAPORE 82 RISTORANTE CRACCO, MILAN, ITALY 83 DIE SCHWARZWALDSTUBE, BAIERSBRONN, GERMANY 84 POLLEN STREET SOCIAL, LONDON, UK 85 TANTRIS, MUNICH, GERMANY 86 MOMOFUK SSÄM BAR, NEW YORK, USA 87 ZUMA, DUBAI, UAE 88 HOTEL DE VILLE, CRISSIER, SWITZERLAND 89 MOMOFUKU SEIOBO, SYDNEY, AUSTRALIA CUISINE: Korean Degustation menu Chang’s signature dish steamed pork bun. The steamed bun is soft, fluffy and simply delightful. The pork was tender and was complemented beautifully by the refreshing cucumber and flavoursome hoisin sauce. Image from SMH 90 BO INNOVATION, HONG KONG, CHINA 91 MASA, NEW YORK, USA 92 LA PETITE MAISON, DUBAI, UAE 93 MOMOFUKU KO, NEW YORK, USA 94 LA MAISON TROISGROS, ROANNE, FRANCE 95 QUINTESSENCE, TOKYO, JAPAN 96 LE LOUIS XV, MONTE CARLO, MONACO 97 SPONDI, ATHENS, GREECE 98 JEAN GEORGES, NEW YORK, USA 99 LE MEURICE, PARIS, FRANCE 100 VARVARY, MOSCOW, RUSSIAList compiled at //www.theworlds50best.com/ Elite Traveler has also just released their own version of top restaurants around the world. Several Aussie restaurants made this list //www.elitetraveler.com/ No 35. Marque, Sydney – Chef Mark Best CUISINE: NEW AUSTRALIANSignature dish: ‘Chaud-froid’ eggMinimalist in its décor, Marque Restaurant is all about the food. Electrician turned gourmet chef Mark Best approaches his cooking with original flair, providing a menu brimming with creativity. Unafraid to take risks in the kitchen, Best takes his relentless search for new combinations to the extreme, with the result that his menu is constantly evolving.No 58. Vue de Monde, Melbourne – Shannon Bennett CUISINE: FINE DININGSignature dishes: Salt-cured wallaby; kangaroo with nettle, onion, and smoked bone marrow; smoked eggplant with onion and thyme; truffle ice cream with spiced breadAcclaimed Australian chef Shannon Bennett’s dining stalwart brings classical fine dining fare into the modern day with a host of innovative variations. Head chef Cory Campbell injects a sense of playfulness into the menu with imaginative dishes paired with fabulous wines.The setting makes an impression too: Vue de Monde recently moved to the 55th floor of Melbourne’s iconic Rialto building. No 60. Tetsuya's, Sydney – Tetsuya Wakuda CUISINE: JAPANESE-INSPIRED WITH NATURAL SEASONAL FLAVORS AND CLASSIC FRENCH TECHNIQUESignature dishes: Confit of Ocean TroutWith his insatiable curiosity and deep love of cooking, Tetsuya Wakuda is acknowledged by both his peers and his guests as one of the most influential chefs in the industry.With sleek Japanese décor and tranquil gardens of bonsai trees and quiet waterfalls, Tetsuya’s dining rooms offer a peaceful retreat from Sydney’s bustling cityscape.Reinventing Japanese cuisine without losing touch with its philosophy and traditions, Tetsuya continues to inspire with his refined technique and pure flavors.