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Osteria Francescana
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Osteria Francescana

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22, Via Stella41100 Modena
Italy
T+39 059 210 118

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    • Le Soste

    Open

    MTWTFSS
    Lunch              
    Dinner              

    Chef's personal info

    Name: Massimo Bottura
    Date of birth: 30-09-1962
    Experience:
    Hotel De Paris/Ducasse/Monaco6 months
     
    Awards:
    The World's best Chef - L'Académie Internationale de la Gastronomie
     

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    UlteriorEpicure.com -
    Osteria Francescana

    Osteria Francescana

    3rd Course: Chitara

    Someone with grand wit once quipped that the problem with dining on the cutting edge is that you’re oft left bleeding.

    How true.

    It grieves me to report that my dinner at Osteria Francescana, perhaps one of the most spotlit restaurants in the world right now, was disappointing.

     

    Was the restaurant a victim of hype in this instance? Perhaps. Recently, a lot of confidence has been placed in its chef, Massimo Bottura, by international kingmakers. Bottura was awarded the Gran Prix de l’Art de la Cuisine by the l’Académie Internationale de la Gastronomie in February of this year. And, at the time this post issues, Osteria Francescana holds two Michelin stars (edited to add: The day after I published this post, Osteria Francescana was elevated to three Michelin stars) and occupies fourth place on that silly – and, in my opinion, cloutless – San Pellegrino World’s 50 Best Restaurants list, whose voting body also named the the restaurant the “Chefs’ Choice” this year.

    As we know, the higher the wall, the harder the fall.

    *           *           *

    3rd Course: Salt Cod

    *           *           *

    Was my meal the victim of Bottura’s frequent absenteeism? Maybe. I won’t be the first to note that Bottura seems to be out of his kitchen far more than he’s in it these days. Due to his sudden popularity, speaking engagements have him criss-crossing the globe regularly: Lima, Cologne (where I saw him speak a week after my meal), New York, all within the span of two weeks. It was during this stretch of his travels that I arrived at his table in Modena, Italy.

    Uneasy lies the head that wears a crown.

    Or was there simply a miscommunication between the chef and this diner that night, a disconnect between kitchen and table?

    Probably, a little of all of the above.

    It is not in my nature to be vituperative. Hopefully you know that by now. And it is not in my place to pronounce judgment on a restaurant based on one meal.  But I do think it’s worthwhile to examine a meal when it fails to meet expectations. And that is what I’m here to do.

    *           *           *

    6th Course: Oyster Cream

    *           *           *

    At the fear of overstating my disappointment, my meal wasn’t a complete loss. No meal is. Regardless of how far short of expectations a dining experience falls, I always leave the table having learned something new. Otherwise, I would have given up this costly and unprofitable gig long ago.

    Despite the rather grim start to this post, there were a few truly satisfying dishes that night at Osteria Francescana, like an amuse bouche of almond granita with coffee cream, capers, and bergamot – an unlikely, yet spectacular assembly of Italian flavors that touched almost every part of the tongue.

    There was a delicious bowl of “Osso Buco,” rich and thick, a meeting of two, distilled sauces without the meat. A tumble of puffed rice, which managed to stay crispy despite the rather humid and warm dining room, gave the dish a crunchy pop.

    And there was a refreshing “sangria,” deconstructed, at the end of the meal that was quite good, even if the slushy cocktail was a bit syrupy.

    *           *           *

    2nd Course: "Lily Pond"

    *           *           *

    But then, there were some dishes that I found utterly confusing, like a perfectly accurate, but otherwise misguided diorama of a “lily pond.” I don’t care how compelling of a story one might tell of tadpoles and the waters in which they live, there are some conceits that I don’t care to taste. This was one of them. Wit, precision, beauty – all of these go to the round file if the dish doesn’t taste good. Muddy, bitter, and slimy with junsai coated in mucilage, this was gross.

    And, the most disappointing part of my meal: some dishes suffered from inexcusable cooking errors. I could tell that my chop of  lamb was overcooked before I sliced into it. After confirming my assumption with one bite, I left the rest untouched. Dispirited at this point in the meal, I didn’t bother sending it back, and neither did they question my untouched plate, though the evidence was plain.*

    An otherwise tasty oyster shell full of oyster cream and green apple granita was discredited by a clump of lamb tartare so threaded with sinew that I swallowed the entire wad whole, unable to chew it.  These kind of execution errors simply shouldn’t happen at a restaurant at this level.

    We ordered the 11-course “carte blanche” menu, which cost 150€. Here is what we had:

    -

    Amuse Bouche
    Almond Granita
    Coffee cream, bergamot, and candied capers.

    1st Course
    Prawn
    Tempura flakes, roasted bell pepper sauce.

    2nd Course
    “Lily Pond“
    Nasturtium, caviar, cucumber broth.

    3rd Course
    Salted Cod
    Tomatoes, olive broth, almond crumbs.

    4th Course
    Chitarra
    Burnt squid, caviar, lemon gel.

    5th Course
    Eel
    Green apple gel, polenta, onion ash.

    6th Course
    Oyster Cream
    Lamb tartare, green apple granita, “salty fingers.”

    7th Course

    Miso-Cured Terrine of Foie Gras
    Sesame, seaweed, daikon, cucumber, ponzu.

    8th Course
    Osso Buco and Saffron
    Puffed rice.

    9th Course
    Morels
    Suckling pig crackling, cilantro.

    10th Course
    Lamb of Normandy
    Mint, potato, sour cream, herb crackers.

    11th Course
    Reconstructed Sangria

    Petits Fours
    Raspberry Jellies
    Cream Puffs
    Chocolate Brownies
    Chocolate Truffles
    Chocolate Croquant
    Lemon Cake

    -

    To see all of the photos from this meal, CLICK HERE.

    *           *           *

    7th Course: Miso-Cured Terrine of Foie Gras

    *           *           *

    Why is Massimo Bottura suddenly so popular?

    Well, after meeting him and hearing him speak about his food, I can tell you that the man is incredibly articulate.  His passion is intense, his enthusiasm is infectious.  He weaves thoughtful threads that make your heart beat faster, your mind churn harder. He’s charming.

    Bottura inspired me with a story about an eel that swam up the River Po, finding polenta along the way to Modena, where he arrived at an orchard of green apples.  It’s an age-old tale, one that is told poetically on camera by his mother, a woman wizened with the lines and expressions of Italy.

    I wish I had known this story the week before, when it appeared on a plate at Osteria Francescana, a seemingly random assembly at the time: a strip of glazed eel between a swipe of green apple gel and a dash of polenta. I loved the sweetness of the glaze balanced against the tartness of the green apple gel. But the polenta was congealed to the plate.  I lifted the entire strip in one, two-pronged piece.  And with that, whatever meaning and success the plate might have claimed unraveled quickly.

    It was a precarious line this dinner walked, with the merits of each dish relying not on execution, but almost solely on context, which may escape a foreigner. Sometimes the flavor rescued the dish from mundanity, like a delicious block of salted cod dressed in Mediterranean flavors. At other times, it damned it, like a garishly salty and stiff clod of miso-cured foie gras over which was poured too much ponzu sauce that seemed more soy sauce than anything else.  Yikes.

    *           *           *

    10th Course: Lamb of Normandy

    *           *           *

    Why did the lamb chop come with a swirl of mint sauce?  It seemed rather ordinary.  And rather misplaced, culturally.

    Perhaps I was too distracted by my overcooked chop to consider the matter further.  But I’m not sure I would have arrived at the right answer even if I had given it more thought.

    When I asked Bottura about it, he said that this dish was an expression of lamb as prepared by three different cultures: the British pair it with mint, the French with rosemary, and the Italians with basil.  All three of these herbs were on the plate.

    Without context, the wings of wit are clipped, rendering the most clever references impotent.  And here, this dish was a victim of context, which I found both cryptic and missing.

    *           *           *

    11th Course: Reconstructed Sangria

    *           *           *

    So, was this meal helpless?

    No.  No meal is.

    Context can be acquired, it can be taught.  What was helpless was the staff, which seemed to know little and explain even less when asked.

    Just a few posts ago, I had stated that good chefs tells stories, conveying time and place, and that great chefs tell fairytales, creating time and space.

    Massimo Bottura attempted, but failed to to do either of those things at this meal.  Although he charmed me at the Chef Sache in Cologne, sadly, that same wit and wisdom didn’t make it to my table at his restaurant.

    It’s one thing to tell a story.  It’s very much another matter to have it understood. Both need to happen.

    I know I’m not the sharpest knife on the block, and so I refuse to condemn Osteria Francescana based on this one meal, one that I may not have properly understood due to my own cultural ignorance.

    But the faulty execution, some distastefully dissonant flavors, and the hapless service were all weak points that are not beyond the reach of my criticism. Every restaurant is allowed to miss the mark occasionally.  If that’s the case here, it’s a pity it happened on the night when we six gathered, having traveled thousands of miles among us for its sake.

    Would I go back to Osteria Francescana? Absolutely. Disappointment is not overcome by avoidance.

    My friend Adam of A Life Worth Eating (for whom I do not speak in this post) returned the next day for lunch and seemed rewarded by it.  He ordered the Classico Menu, and, judging by his photos, it seemed like a more sensible story – one that even I could read by the titles alone, there being a clearer link between past and present, situated between the Italy of yore and the Italy of modernity.  I think that’s where Bottura had hoped to take me.

    Unfortunately, not this time.  Perhaps the next.

    Osteria Francescana
    Via Stella, 22
    41121 Modena, Italy
    +39 059 210118

    ** Michelin

    * I note that mine was the only chop that was overcooked at our table of five.

    UlteriorEpicure.com -

    The World's best restaurant 2016

    The World's best restaurant 2016

    Osteria Francescana

    No.1

    Massimo Bottura’s Modena destination wows the world in distinctive Italian style

    The World’s Best Restaurant? Yes, as voted for a panel of almost 1,000 gastronomic experts worldwide. After two years in the No.2 spot, Massimo Bottura’s tranquil restaurant in a Modena back street rightly steps up to take the global crown, reflecting the chef’s ongoing creativity, immense skill, undimmed passion and fierce determination to defy the odds.

    What was stacked against him? Italian tradition. The 53-year-old chef-owner, who celebrated Osteria Francescana’s 20th anniversary in 2015, has long played with Italian culinary standards – reinventing, subverting and improving. But in a country whose food culture is deeply conservative, that is a daring and sometimes controversial path to take. Bottura has not only drawn global plaudits and worldwide custom, but also won over his own nation’s critics.

    What diners can expect: Unusually for such an exalted restaurant, it still offers an a la carte option alongside two tasting menus. Of these, Sensations is the progressive, seasonal ever-changing showpiece; Tradition in Evolution is something of a greatest hits compilation, celebrating the Emilia-Romagna region in which Modena sits and whence the chef hails.

    A few highlights: The famous Five Ages of Parmigiano Reggiano explores the region’s esteemed cheese via temperature, texture and, of course, taste. Conversely, Autumn in New York reflects the chef’s international outlook and influences (his wife, Lara, is American): pickled and preserved fall vegetables are combined with a mineral broth featuring dried mushrooms and pumpkin concentrate, with spectacular results.

    The dining room: Bottura’s creations are heavily influenced by art and music (jazz in particular), and three elegant rooms that make up the dining space are adorned with high-quality contemporary artworks. This remains very much a luxurious fine dining establishment, but recalibrated for the current era.

    What else: The effervescent Bottura founded Food for Soul non-profit project in early 2016 in a bid to fight hunger and food wastage.

    -

    DeMorgen.be - Joeir Vlemings
    Osteria Francescana in Modena is beste restaurant ter wereld

    Osteria Francescana in Modena is beste restaurant ter wereld

    Osteria Francescana in Modena is beste restaurant ter wereld

    2   ©AFP

    Massimo Bottura (53) mag zich dit jaar chef van het beste restaurant ter wereld noemen. Met zijn Osteria Francescana in het Italiaanse Modena is Bottura opgeklommen tot het allerhoogste plekje op de fameuze lijst van The Diners Club. Osteria Francescana doet haasje-over met de Spaanse nummer 1 van vorig jaar, El Celler de Can Roca. We moeten de top 50-lijst uitbreiden naar een top 100 om drie Belgische restaurants tegen te komen.

    De vorige jaren strandde de charismatische chef Massimo Bottura op plaatsen vier (2011), vijf (2012), drie (2013 en 2014) en twee (2015) in de top 50. Maar dit jaar hoeft hij eindelijk geen enkele zaak nog boven zijn eigen driesterrenrestaurant dulden.

    Naast Osteria Francescana staan El Celler de Can Roca (Girona, Spanje) en Eleven Madison Park (New York, VS) op het podium. Het bekende Deense Noma uit Kopenhagen zakt van drie naar vijf.

    Nederland boven België

    In de top 50 vinden we geen enkel Belgisch restaurant terug, maar wel het Nederlandse De Librije uit Zwolle, op stek 38. Bekijken we de top 100, dan komen we wél drie restaurants van eigen bodem tegen: Hof van Cleve (53), The Jane (54) en Hertog Jan (73). De eerlijkheid gebiedt te zeggen dat Nick Bril, de chef van The Jane in Antwerpen, een Nederlander is.

    Massimo Bottura, chef-kok van het winnende restaurant, liep stage bij Alain Ducasse (Louis XV) en Ferran Adrià (El Bulli). Hij staat bekend als een experimentele vernieuwer. Hij bekijkt de traditionele Italiaanse keuken al jaren met een kritisch oog en brengt er gestaag wijzigingen in aan. Zo gaat hij eigenzinnig aan de slag met de wereldberoemde streekkaas, Parmigiano Reggiano. Allemaal niet vanzelfsprekend in het chauvinistische Italië, maar Bottura heeft intussen wel de hoogste culinaire top bereikt. En ook zijn landgenoten sluiten hem in de armen, als geslaagde bruggenbouwer tussen klassiek en modern.

    Nog enkele opvallende feiten op een rij

    Dominique Crenn. ©Photo News

    - De hoogst gerangschikte vrouwelijke chef is de Française Dominique Crenn, van Atelier Crenn in San Francisco. Er komt veel kritiek op de organisatie omdat haar restaurant de top 100 niet haalde

    - De grootste stijger is Maido uit Peru: het restaurant in Lima steeg van 44 naar 13

    - De hoogste nieuwkomer - op 26 - is The Clove Club uit Londen.
    - Alain Passard van L'Arpège in Parijs kreeg in New York de 'liftime achievement award'

    - Pierre Hermé is dit jaar uitgeroepen tot de beste patissier ter wereld

    - Belofte van het jaar 2016 is restaurant Den uit Tokio

    - Italië telt 4 restaurants in de top 50 en de VS zes; Spanje haalt dan weer maar liefst drie keer de top 10

    - Frankrijk zag drie chefs persoonlijk bekroond en gaat zo met de meeste individuele prijzen naar huis

    DeMorgen.be - Joeir Vlemings

    Bloomberg.com - Chris Rovzar
    The annual World's 50 Best Restaurant Awards creates our global bucket list.

    The annual World's 50 Best Restaurant Awards creates our global bucket list.


    The annual World's 50 Best Restaurant Awards creates our global bucket list.

    Osteria Francescana was named the best eatery on the planet at the World's 50 Best Restaurant Awards, an annual tradition that has become beloved—if lightly regarded—in the culinary world.

    Chef Massimo Bottura, chef and owner of the World's Best Restaurant 2016, Osteria Francescana in Modena, Italy.
    Chef Massimo Bottura, chef and owner of the World's Best Restaurant 2016, Osteria Francescana in Modena, Italy.
    Source: Osteria Francescana

    Last year's winner, El Celler de Can Roca, dropped to second place, while Modena, Italy's Osteria Francescana won raucous applause for its win. Helmed by Massimo Bottura, it's the first Italian restaurant to make it to No. 1.

    Osteria Francescana is filled with artworks collected by Bottura, and the dishes reflect his love of artists such as Ai Weiwei and Wassily Kandinsky. They are colorful and exuberant, complex and fun—yet totally focused. His Caesar Salad in Emilia may look like naked lettuce, but hidden inside are 15 ingredients: the cheese in the form of crispy wafers; the eggs cured in salt and sugar and then air-dried until they are hard enough to grate; the tomatoes strained through cheesecloth for at least 12 hours.

    Osteria Francescana celebrates Italian culinary traditions without being slave to them. Here, a whimsically reinterpreted crab cake.
    Osteria Francescana celebrates Italian culinary traditions without being slave to them. Here, a whimsically reinterpreted crab cake.
    Photographer: PAOLO TERZI Fotografo, Modena

    The restaurants on the 2016 list were picked by a total of almost 1,000 members of the industry, including restaurateurs, chefs, writers, and gourmets. The group is divided into 27 regional panels, each with 36 members. They are asked to choose their seven "best restaurant experiences"—it's not a laurel based on food alone. The ceremony took place at Cipriani Wall Street in downtown Manhattan—the first time it has taken place outside of London since its founding in 2002.

    In addition to the main awards, a few restaurants and chefs were specially recognized. Den in Tokyo took the "One to Watch" award, presented to a restaurant identified as a "rising star" in global gastronomy and which made the Top 100 list for the first time. The World's Best Pastry Chef went to Pierre Hermé, the "Emperor of Macaroons" and "Picasso of Pastry," a fourth-generation baker who began his career at 14 and now runs an eponymous shop in Paris. Relae in Copenhagen moved up five spots to No. 40 and won "Best Sustainable Restaurant" for a second year in a row. And scooping up the "World's Best Female Chef" with her gorgeously poetic take on food is Dominique Crenn of the two-Michelin-starred Atelier Crenn in San Francisco—which strangely didn't rank at all. Celebrated French chef Alain Passard of L'Arpège (No. 19) was recognized with the "Lifetime Achievement" award.

    Eleven Madison Park, under chef Daniel Humm, came fifth in 2015 after placing fourth in 2014. This year it moved up one spot more to No. 3—making it the top restaurant in North America. Perhaps unsurprisingly, it also won the show's first-ever "Art of Hospitality" award.

    The dining room at Eleven Madison Park.
    The dining room at Eleven Madison Park.
    Photographer: Chris Goodney/Bloomberg

    The last U.S. restaurant to triumph was The French Laundry, in 2004. Since then, European establishments have monopolized the top place.

    The "Biggest Mover Award" this year went to Maido from Lima, which climbed 31 points to No. 13, and along with Central at No. 4 further cements Peruvian cuisine's global ascendance—and its capital as a foodie destination. Past awards have struggled with diversity, so it's heartening to see restaurants outside Europe and America getting their due.

    Other surprises included Heston Blumenthal's Dinner, which dropped precipitously from No. 7 in 2015 to 45th place, joining Chateaubriand (No. 74), which saw a similar drop. Notably, only two Parisian restaurants made the top 50 this year, a small but significant departure from tradition. Meanwhile in New York, local favorite Estela made the top 50 for the first time, while Per Se dropped to No. 52 and NoMad fell off the list altogether (it was No. 67 last year). So did Masa, formerly No. 94.

    Below, the full results, with the 2015 rankings in parentheses. "Re-entry" indicates the restaurant's reappearance in either the top 50 (after bumping down lower) or 51-100 rankings (after bumping off the list altogether).

    Current Ranking. Restaurant. (Last Year's Ranking)

    1. Osteria Francescana, Modena, Italy (2)

    2. El Celler de Can Roca, Girona, Spain (1)

    3. Eleven Madison Park, New York (5)

    4. Central, Lima (4)

    Noma's entrance in Copenhagen.
    Noma's entrance in Copenhagen.
    Photographer: paz.ca/Flickr

    5. Noma, Copenhagen (3)

    6. Mirazur, Menton, France (11)

    7. Mugaritz, San Sebastian, Spain (6)

    8. Narisawa, Tokyo (8)

    9. Steirereck, Vienna (15)

    10. Asador Etxebarri, Atxondo, Spain (13)

    11. D.O.M, São Paulo (9)

    12. Quintonil, Mexico City (35)

    13. Maido, Lima (44)

    14. The Ledbury, London (20)

    15. Alinea, Chicago (26)

    16. Azurmendi, Larrabetzu, Spain (19)

    17. Piazza Duomo, Alba, Italy (27)

    18. White Rabbit, Moscow (23)

    19. L'Arpège, Paris (12)

    20. Amber at The Landmark Mandarin Oriental, Hong Kong (38)

    21. Arzak, San Sebastian, Spain (17)

    The newly renovated interior of Alinea, Chicago, which climbed 11 spots to No. 15 this year.
    The newly renovated interior of Alinea, Chicago, which climbed 11 spots to No. 15 this year.
    Photographer: Matthew Gilson

    22. The Test Kitchen, Cape Town (28)

    23. Gaggan, Bangkok (10)

    24. Le Bernardin, New York (18)

    25. Pujol, Mexico City (16)

    26. The Clove Club, London (55) ** ALSO WON "Highest New Entry"

    27. Saison, San Francisco (56)

    28. Geranium, Copenhagen (51) ** RE-ENTRY

    29. Tickets, Barcelona (42)

    30. Astrid y Gaston, Lima (14)

    31. RyuGin, Tokyo (29)

    32. Restaurant Andre, Singapore (46)

    33. Attica, Melbourne (32)

    34. Tim Raue, Berlin (52) ** RE-ENTRY

    35. Vendôme, Bergisch Gladbach, Germany (30)

    36. Borago, Santiago (42)

    37. Nahm, Bangkok (22)

    38. De Librije, Zwolle, Netherlands (71) ** RE-ENTRY

    39. Le Calandre, Rubano, Italy (34)

    40. Relae, Copenhagen (45)

    41. Faviken, Jarpen, Sweden (25)

    The co-owners and crew of Estela, from Bloomberg Pursuits' holiday entertaining guide.
    The co-owners and crew of Estela, from Bloomberg Pursuits' holiday entertaining guide.
    Photographer: Tina Tyrell for Bloomberg Pursuits

    42. Ultra Violet, Shanghai (24)

    43. Restaurante Biko, Polanco, Mexico (37)

    44. Estela, New York (90) ** NEW ENTRY

    45. Dinner, London (7)

    46. Combal Zero, Rivoli, Italy (65) ** RE-ENTRY

    47. Schloss Schauenstein in Furstenau, Switzerland (48)

    48. Blue Hill at Stone Barns, New York (49)

    49. QuiqueDacosta, Denia, Spain (39)

    50. Septime, Paris (57) ** RE-ENTRY

     

    And here are the previously announced winners of places 51 to 100:

    51. Maní, São Paulo (41)

    52. Per Se, New York (40)

    53. Hof Van Cleve, Kruishoutem, Belgium (54)

    54. The Jane, Antwerp, Belgium ** NEW ENTRY

    55. Nerua, Bilbao, Spain (68)

    56. Mikla, Istanbul (96)

    57. L’Astrance, Paris (36)

    58. Alain Ducasse au Plaza Athénée, Paris (47)

    Gull's eggs at Lyle's in London.
    Gull's eggs at Lyle's in London.
    Source: Per-Anders Jörgensen/Lyle's via Bloomberg

    59. Martín Berasategui, Lasarte-Oria, Spain (61)

    60. Hedone, London (60)

    61. Maaemo, Oslo (64)

    62. La Grenouillère, La Madelaine Sous Montreuil, France ** RE-ENTRY

    63. Aqua, Wolfsburg, Germany (33)

    64. Lasai, Rio de Janeiro ** NEW ENTRY

    65. Lyle’s, London ** NEW ENTRY

    65. Brae, Birregurra, Australia (87)

    67. The Restaurant at Meadowood, St. Helena, USA (72)

    68. Tegui, Buenos Aires (83)

    69. Epicure, Paris ** NEW ENTRY

    70. Burnt Ends, Singapore ** NEW ENTRY

    Daniel's dining room.
    Daniel's dining room.
    Photographer: Eric Laignel/Courtesy of Daniel

    71. Daniel, New York (80)

    72. Pavillon Ledoyen, Paris ** NEW ENTRY

    73. Hertog Jan, Bruges, Belgium (53)

    74. Le Chateaubriand, Paris (21)

    75. Twins, Moscow ** NEW ENTRY

    76. La Colombe, Cape Town ** RE-ENTRY

    77. Den, Tokyo ** NEW ENTRY

    78. Belcanto, Lisbon (91)

    79. DiverXO, Madrid (59)

    80. L’Atelier Saint-Germain de Joël Robuchon Paris, Paris (63)

    81. Chef’s Table at Brooklyn Fare, New York ** NEW ENTRY

    82. Hajime, Osaka, Japan (86)

    83. Manresa, Los Gatos, USA (100)

    The famous duck carnitas from Cosme (No. 96), cooked at home from the chef's recipe.
    The famous duck carnitas from Cosme (No. 96), cooked at home from the chef's recipe.
    Photographer: Sam Hall/Bloomberg Business

    84. Reale, Castel Di Sangro, Italy ** NEW ENTRY

    85. The French Laundry, Yountville, USA (50)

    86. 8 1/2 Otto e Mezzo Bombana, Hong Kong (62)

    87. Indian Accent, New Delhi (77)

    88. Die Schwarzwaldstube, Baiersbronn, Germany ** RE-ENTRY

    89. Benu, San Francisco NEW ENTRY ** TIE

    89. Zuma, Dubai (88) ** TIE

    91. St John, London (92)

    92. Quintessence, Tokyo ** NEW ENTRY

    93. Daniel Berlin, Skåne Tranås, Sweden ** NEW ENTRY

    Momofuku Ko in New York's East Village.
    Momofuku Ko in New York's East Village.
    Photographer: Zack DeZon/Bloomberg

    94. Bras, Laguiole, France ** NEW ENTRY

    95. L’Effervescence, Tokyo (85)

    96. Cosme, New York ** NEW ENTRY

    97. Momofuku Ko, New York (69)

    98. Quay, Sydney (58)

    99. La Petite Maison, Dubai ** RE-ENTRY

    100. Chestnaya Kuhnya, Moscow ** NEW ENTRY

     

     

    June 14, 2016 — 3:48 AM CEST Updated on June 14, 2016 — 5:09 PM CEST

    Bloomberg.com - Chris Rovzar

     

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