Top Restaurants in the World

There are many restaurants that can acclaim to be one of the greatest in the world, there are many chefs who have been named the 'most admirable', 'most creative', and so on. In short, the restaurants I name here aren't all of them, there are many more in the world that offer exceptional cuisine and dining.

Without a doubt, this is up there with the greatest restaurants of all time. Noma offers a great experience; one which many restaurants fail to create. With an imagination in their food to topple almost any chef, and elegance, presentation and passion that makes the restaurant worthy of it's #1 restaurant in the world name.

Noma is located in Copenhagen, Denmark. It has held #1 spot on 'the best restaurant in the world' for two years now. The restaurant has gained two Michelin stars and has gained worldwide appeal for being one of the best restaurants for invention of flavour and amazing food.

With a Nordic Cuisine, many guests go simply to taste what Nordic cuisine is, but others go because an impeccable reception and service and unbelievably food. The chef in charge, Rene Redzepi, has been known to have an inventiveness and imagination that creates electrifying food.

The Danish restaurant offers some weird and wonderful plates of food, including: stone crab and beach mustard; hay and chamomile and other adventurous plates that bewilder the guests at Noma.

The three star Michelin restaurant has, for many years, been the most creative and prestigious restaurant in all of Spain. Hailing the #2 restaurant in the world achievement just this year, the restaurant has finally got the status it deserves.

The three Roca brothers each have a speciality which brings the kitchen together. Joan creates all the main's and starter's; some may say he is 'head chef'. Josep is the wine-expert and also creates dishes from wine and other ingredients, to accompany a meal. Jordi is in charge of pastry and desserts, something which he takes an awful lot of pride in.

This restaurant has one thing that makes it stand out from the rest, a complete assortment of colours to accompany every dish, or a weird take on a dish; which makes it look so much more creative and well crafted. Just looking at their food (right) should show you the lengths these brothers go to, to make the perfect dish.

The harmony that goes on within the kitchen and the whole place is incredible, when I watched the brothers in action, they seem such experts in their field, that it actually becomes a joy to seem them work on the plate and make it just right. They're very in command and very easy going, unlike Gordon Ramsay, although they do still take rigorous standards to make it perfect.

With a Mediterranean cuisine, the restaurant has a large collection of fish dishes; the vibrant colours and many fresh products that are made it look simple, fresh and captured in a picture. I remember while watching them Joan telling another chef to "make it look like the seaside".

This Italian restaurant has a lot to be proud of, with an amazing wisdom of both classical cooking and a contemporary artist presentation, it's second to none in Italian cuisine.

The restaurant homes some of the most inventive food in all of Italy, the head chef, Massimo Bottura, is said to have a keen eye for creating new dishes with old techniques. Massimo says that he is 'classical from around 10 miles away', which basically means where you may see classical technique, it's thrown out of the window once you look and eat his food.

Artists acclaim his work could be on display in any gallery and some have said 'it's too elegant to just eat', while this claim may be a touch extreme, you can obviously see the man has a talent so profound that many believe he is an artist. The way he designs his plates is an amaze to watch.

Massimo understands cooking and art, he combines it to create the perfect dish. He's not one at making every single detail spot on, because he understands that abstract creation makes a more creative dish; so he likes to spread out his menu, while maintain the same tastes.

Known for it's deconstruction of food and the almost scientific approach to food, Alinea is rapidly approaching not only the greatest restaurant in the U.S.A, but one of the most inventive in the world. Like the Fat Duck, you see some food coming out on whole tables, cylinders, gas canisters and other ingenious & slightly weird presentations.

The restaurant is located in Chicago U.S.A, and holds the #6th 'best restaurant in the world' and top in the USA. It has received 3 Michelin stars two years running now, for exceptional service and amazing food.

The head chef of Alinea is Grant Achatz, a wizard with food, he is said to be leading the molecular gastronomy era of fine-dining with his weird and creative inventions. He's won quite a few awards in his time as a chef, including 'best Chef of the year' and 'best chef in the USA'.

While de-constructing his food is why he is famous in "Chef World", nobody can argue that this guy has amazing skill when he's in a kitchen; whether classical or contemporary. He creates dishes that are infused with both the newest ingredients to be tested and some of the oldest. The norm in this restaurant is very fine-dining, to the point where he has been picked at for giving "mere scraps of food" to guests.

While he may be at fault for the size of his dishes, the texture, elegance and flavour in his palate certainly make up for it 99% of the time.

This restaurant is based in Sao Paulo, Brazil and is the only restaurant in Brazil to feature in the 'top 50 worlds best restaurants', the reason D.O.M is loved by almost everyone that goes there is the use of fresh, native flavours, that are used in almost every meal.

The head chef, Alex Atala, has worked extremely hard to get the restaurant to where it is today. He's endlessly scoured the Amazon and other places, trying to find the best flavours to put in his food. Working very hard to create new, exciting dishes, while keeping the Brazilian taste and originality there.

Alex has stated that he too is working with gastronomic or progressive creations, changing food and making different tastes within one ingredient. While he may not be as excessive in this idea as Grant Achatz is, he certainly is trying to become a more progressive and less classical chef. Many critics have recognised the change in his work ethic in the past years, and have stated that soon enough he will be one of the best chefs in the world.

The whole ideology of Alex's restaurant is to get better, until he is at a perfect level of harmony with both food and his restaurant.

Finally, a French restaurant is on the Hub! I'm surprised there aren't that many in the '50 worlds best restaurants', since it's said French cuisine is the best in the world. Undeniably, France have the most in the 'top 50 in the world', but they do not have one in the top 10; which is quite astonishing.

This French restaurant comes first in the leader-boards, from Paris, Le Chateaubriand is the cutting edge of fine-dining in France. Opening the doors to many events, it has a bar for social activities and a menu that is up there with the best.

Unlike most of the restaurants we've wandered into, this is traditional French cooking with a touch of style. The menu consists of many traditional dishes and flavours but with new, inventive styles of presentation.

The head chef, Inaki Aizpitarte, is always looking for ways to re-model his food. He does this by mixing flavours with the same ingredient; thus creating a completely new take on a food. Some may say this is progressive, but progressive and classical don't go hand in hand.