El Celler de Can Roca
Run by the three Roca brothers, Joan, Josep and Jordi, El Celler de Can Roca is a free-style, avant-garde committed restaurant, located in Girona, Spain. It was recently ranked number 2 in The World’s 50 Best Restaurants 2016. As described by the list’s critics, El Celler serves “a contemporary tasting menu that draws extensively from the Catalan terroir, while also taking inspirations from around the world.”
Adding to its achievement, El Celler is a 3 Michelin starred restaurant, earned over the course of 14 years. Among the restaurant’s top courses is the “Vegetable stock”, a dish whose name is interchangeable according to annual seasons, like the summer or autumn vegetable stock. Another signature dish served is a plate of “Onion flower with Comté cheese with walnut bread and curry caramelized walnut”.
Many other courses became El Celler’s mainstays, for example is the “Timbale of apple and duck liver with vanilla oil”, which turned out to be one of the restaurant’s historic dishes. El Celler boasts a spacious kitchen, winery and glass-walled dining room, exposed to a welcoming garden for viewing pleasure.
Carrer de Can Sunyer, 48, 17007 Girona, Spain | +34 972 22 21 57 | cellercanroca.com
Located in the heart of Modena, Italy, Osteria Francescana is a twelve-table restaurant owned and run by Chef Massimo Bottura. Ranked number 1 in The World’s 50 Best Restaurants 2016, Osteria Francescana continues to redefine Italy’s rich gastronomic heritage and culinary tradition through its contemporary cooking techniques and a great desire to see Italian kitchen evolve.
Guests are open to choose from the restaurant’s à la carte alongside its two tasting menus: the Tradition in Evolution menu celebrates Italian ingredients and traditions while the Sensations menu caters to the ever-changing seasonal courses.
“Oops! I Dropped the Lemon Tart” pudding remains one of the restaurant’s standout and popular desserts along with the “Beautiful, psychedelic spin-painted veal, not flame grilled” as one of its main course. “The artworks on the walls are the landscape of our ideas,” as described by Bottura.
The restaurant’s collection of contemporary art paintings, photographs and sculptures from acclaimed Italian and international artists translated into the restaurant’s landscape, defining further its iconoclastic style and poetic interpretations. Adding to its quirk is a security guard sculpture named Frankie who greets customers at the entrance door.
Via Stella 22, 41121 Modena | +39 059 223912 | osteriafrancescana.it
Eleven Madison Park
Eleven Madison Park’s cuisine highlights the locally sourced ingredients of New York, which emphasizes on simplicity, purity and seasonal flavors. The restaurant was placed number 3 on the The World’s 50 Best Restaurants 2016, along with three Michelin stars, at the helm of Chef Daniel Humm and Restauranteur Will Guidara.
The latter spearheaded the transformation of Eleven Madison Park from a French brasserie to a fine dining destination of Contemporary American cuisine. The duo also lead The NoMad dining and NoMad Bar at the NoMad hotel, New York, whose cuisine also draws on the tradition of Eleven Madison Park.
A meal with the restaurant consists of 8-10 courses which includes communal dishes as well as some individual choices. The restaurant offers the same menu for both lunch and dinner where a meal roughly lasts 3 hours.
“Caviar benedict” and “Honey lavender roasted duck” are among the restaurant’s standout dishes. As described by the 50 World Best Restaurant’s panel judges, Eleven Madison Park is housed on a grand, high-ceiling, art deco building, located in the Flatiron District of New York City.
11 Madison Avenue, New York, NY 10010 | 212 889 0905 | elevenmadisonpark.com
Situated on the seventh floor of The Landmark Mandarin Oriental, Hong Kong, Amber is the hotel’s renowned contemporary French restaurant. Led by Chef Richard Ekkebus, Amber was ranked number 20 on The World’s 50 Best Restaurants 2016, along with receiving two Michelin stars by the Michelin Guide for Hong Kong and Macau.
While built on a solid foundation of traditional French cooking, Amber also demonstrates a contemporary, light feel cuisine, drawn from the chef’s exploration of world gastronomy. Chef Richard Ekkebus takes pride in the super quality of his ingredients “At Amber, we are committed to using the finest and freshest ingredients sourced from all parts of the world,” Amber serves multi-course banquets and an ever-changing 8 course degustation menu. Samples of innovative dishes by Chef Richard Ekkebus includes “Miyazaki wagyu beef strip loin; barbecued with dulse & red cabbage slaw horseradish & berry pepper emulsion” along with “Pigeon au sang breast pan-roasted on its carcass leg, and cereal cromesquis, Chiogga beetroot puree, pigeon jus with Vadouvan spices”, among others. Combined perfectly with Amber’s cuisines is the food’s beautiful presentations of texture and colours along with the restaurant’s stylish and elegant setting by designer Adam Tihany.
LANDMARK, 15 Queen’s Road Central, Central, Hong Kong | +852 2132 0066 | amberhongkong.com
Tickets is a 90-seat tapas bar located in the neighborhood of Avinguda del Paral·lel, Barcelona. Recently ranked number 29 on The World’s 50 Best Restaurants 2016, Tickets is described as a “culinary amusement park that takes tapas to the cutting edge,” by the list’s critics. Through the vision of owner, Chef Albert Adrià and Chef Fran Agudo, Tickets focuses their menu on contemporary tapas. The menu ranges from signature meals “Smoked eel ciabatta with soya film”, “Basil air waffle with Scarmorza cheese” to traditional snacks like “Churros with chocolate” and “Manchego cheese mini airbags”.
As part of Chef Albert Adrià’s global gastronomy projects – which includes six of his other restaurants—Tickets embraces “La Vida Tapa”, a concept that presents a new way of understanding the world of gastronomy and life. Creating a scene of life itself, Tickets offers a playful space and vibe, as described by The World’s 50 Best Restaurant “the entrance resembles an old-school circus ticket booth and the dessert area is like a modern day Candyland with giant berries hanging from the ceiling.”
Avinguda Paral·lel 164, Barcelona 08015 | +34 932 92 42 53 | elbarriadria.com/ca
Influenced by Bangkok’s street food and centuries-old cookbooks of private Thai households, Chef David Thompson of Nahm combines big, bold flavours using fresh local produce and traditional cooking methods. As such, he is renowned for reviving authentic Thai cuisine and elevating it to a fine dining standard, placing Nahm at number 37 on The World’s 50 Best Restaurants 2016.
For lunch, Nahm offers a selection of Thai salad, curries and stir fries. One of the lunch menu’s highlights include a “King fish salad with pomelo, lemongrass and lime” and “Aromatic curry of chicken with pickled cucumbers.” Both à la carte and set menu are available for lunch. For dinner, the à la carte menu varies regularly, with signatures including “Coconut and turmeric curry of blue swimmer crab”, and “Hot and sour soup of chicken, prawn and wild mushrooms” along with the popular “Coconut cupcakes” for dessert. Located at the ground floor of the Como Metropolitan Bangkok hotel, Nahm draws inspirations from the Ayutthaya period for its interior space, along with its built-in terrace for poolside outdoor dining.
27 S Sathorn Rd, Khwaeng Thung Maha Mek, Khet Sathon, Krung Thep Maha Nakhon 10120, Thailand | +66 2 625 3333 | comohotels.com
RAW is a contemporary lifestyle restaurant located in Taipei, Taiwan. Ranked number 46 on Asia’s 50 Best Restaurants, RAW strives to bring a “new interpretation of Taiwanese flavour” to the table. RAW is a homecoming project initiated by Chef André Chiang, owner of Singapore’s Restaurant André, co-chaired by two other head chefs Alain Huang and Zor Tan. RAW inherits “Bistronomy”, France-originated cooking style that serves fine dining quality cuisine at an affordable price in a relaxed setting. The restaurant features local produce and ingredients, carefully selected according to the island’s 24 ‘micro-seasons’.
Its signature cuisines include “Scallop, cauliflower couscous, spicy ponzu” and “Hirame skirt, pickled jus, meunière”. To pair with the dishes is a selection of French biodynamic wine handpicked by Chef Chiang. Taiwanese “Southern Pine” wood dominates the interior space of the restaurant, as designed by Dutch-registered architect Camiel Weijenberg. RAW also incorporates talents of Taiwanese artists to perfect the dining atmosphere, through its lighting setup, menu design and floriculture.
No. 301, Le Qun Third Road, Taipei City, Taiwan | +886-2-8501-5800 | raw.com.tw