The Worldʼs 50 Best Restaurants list has presented the top 50 restaurants for 2018. The winner is the modest and small Osteria Francescana (Modena, Italy), run by the undoubted maestro of gastronomy, Massimo Bottura, who managed not only to offer the best restaurant to the modern gourmet, but also to deliver the traditions, tastes approved by generations, and philosophical concepts of Italian cuisine, through the prism of high professionalism.
Second place is taken by El Celler de Can Roca (Girona, Spain)—a restaurant that has been crowned winner twice. The establishment’s success is ensured by the genius of three brothers: chef Joan, sommelier Josep and pastry chef Jordi. Through culinary creativity, the Roca brothers tell guests a story about their childhood memories, about the dishes that were made in their large and friendly family, paying special attention to innovative cooking methods and non-traditional presentation.
Panoramic views of the Mediterranean Sea and the amazing cuisine, based on the professional excellence of chef Mauro Colagreco and delicacies carefully collected in the best locations of the Côte d'Azur, France and Italy, brought the restaurant Mirazur (Menton, France) to third place.
Number one in 2017, the facelifted and refurbished Eleven Madison Park was bumped down to fourth spot. After the renovation, chef Daniel Humm gave preference to the restraint and minimalism of Scandinavian cuisine. His signature lavender and honey roast duck was transformed into an incredible honey glazed duck with apple and rutabaga, and the pinnacle of taste is now a cheesecake with smoked sturgeon and a mountain of black caviar.
At five on the list is the eponymous restaurant of the incomparable Gaggan Anand, Gaggan, which has been ranked first in Asia’s 50 Best Restaurants for five years in a row, testament to the endless process of improvement and creativity. Once inspired by the cuisine of El Bulli (a three-Michelin-starred Spanish restaurant), Gaggan Anand offers his guests a constantly updated list of 25 courses of haute Indian cuisine, with a touch of Mexican traditions and careful European presentation.