지난 14일 전 세계 최고 레스토랑을 선정하는 행사가 미국 뉴욕에서 열렸다. <관련기사 바로가기: 2016년 월드 베스트 레스토랑 50 순위 발표> 올해 선정된 50곳은 유럽과 미대륙에 치우치지 않고 아시아와 남미 레스토랑들이 고르게 포함되어 균형을 이뤘다는 평가를 받는다.

특히 레스토랑이 있는 국가적 특징보다는 여러 나라의 퀴진이 섞여 있다는 점이 인상적이다. 27위인 Saison의 사진은 미국이 아닌 일본이나 한국의 차 문화를 연상케 한다. 스페인의 Tickets의 음식도 미국의 팬케이크를 재해석한 것으로 보인다.

No.50 Septime, Paris, France – RE-ENTRY

Endive, pear and trout egg at Septime

No.49 Quique Dacosta, Dénia, Spain

Red king prawn from Denia just boiled at Quique Dacosta (image: Pelut i Pelat)

No.48 Blue Hill at Stone Barns, New York, USA

Pig head in salt crust at Blue Hill (image: Andre Baranowski)

No.47 Schloss Schauenstein, Fürstenau, Switzerland

Char, carrot, smoked, whey at Schloss Schauenstein

No.46 Combal Zero, Rivoli, Italy – RE-ENTRY

From the Up menu at Combal Zero

No.45 Dinner by Heston Blumenthal, London, UK

Pigeon cooked with ale and artichokes at Dinner by Heston Blumenthal

No.44 Estela, New York, USA – NEW ENTRY

Beef tartare with sunchoke at Estela

No.43 Biko, Mexico City, Mexico

No.42 Ultraviolet by Paul Pairet, Shanghai, China

Gummies Hibernatus Cola Rocks at Ultraviolet (image: Scott Wright)

No.41 Fäviken, Järpen, Sweden

No.40 Relae, Copenhagen, Denmark

Beet, crab apple and sol at Relae

No.39 Le Calandre, Rubano, Italy

Bone with herbs at Le Calandre (image: Sergio Coimbra)

No.38 De Librije, Zwolle, Netherlands

Langoustine, kombucha, boemboe at De Librije (image: Eric Kleinberg)

No.37 Nahm, Bangkok, Thailand

Southern curry of mud crab at Nahm

No.36 Boragó, Santiago, Chile

No.35 Vendôme, Bergisch Gladbach, Germany

No.34 Restaurant Tim Raue, Berlin, Germany

Turbot, leek and ginger at Restaurant Tim Raue

No.33 Attica, Melbourne, Australia

Chicken carrots at Attica

No.32 Restaurant André, Singapore

D.I.Y. cake at Restaurant André

No.31 Nihonryori RyuGin, Tokyo, Japan

No.30 Astrid y Gastón, Lima, Peru

No.29 Tickets, Barcelona, Spain

No.28 Geranium, Copenhagen, Denmark

Salted hake, Finnish kaviar, parsley stems in buttermilk at Geranium 

No.27 Saison, San Francisco, USA

Golden nugget at Saison

No.26 The Clove Club, London, UK – HIGHEST NEW ENTRY

Brown butter poached sea bass, spinach and oak-smoked roe (image: PA Jorgensen)

No.25 Pujol, Mexico City, Mexico

Green mole at Pujol

No.24 Le Bernardin, New York, USA

Halibut, shimmon and tammar at Le Bernardin

No.23 Gaggan, Bangkok, Thailand

Galar halwa at Gaggan

No.22 The Test Kitchen, Cape Town, South Africa

Barbecued langoustine en gele at The Test Kitchen

No.21 Arzak, San Sebastian, Spain

Oysters and colour at Arzak

No.20 Amber, Hong Kong, China 

Cleanser, canapes and mise en bouches at Amber

No.19 Arpège, Paris, France

Lobster at Arpège (image: J.C Amiel)

No.18 White Rabbit, Moscow, Russia

Barley porridge with hazel grouse and morels at White Rabbit

No.17 Piazza Duomo, Alba, Italy

Licorice at Piazza Duomo

No.16 Azurmendi, Larrabetzu, Spain

Roasted lobster out of the shell, its crunch and mayonnaise at Azurmendi

No.15 Alinea, Chicago, USA

Lamb at Alinea (image: Matthew Gilson)

No.14 The Ledbury, London, UK

Lobster at The Ledbury

No.13 Maido, Lima, Peru – HIGHEST CLIMBER

Frejoles andinos at Maido

No.12 Quintonil, Mexico City, Mexico

Mamey panna cotta, sweetened corn crumble and mamey seed ice cream at Quintonil

No.11 D.O.M., São Paulo, Brazil

Tapioca biscuit and botarga (image: Rubens Kato)

No.10 Asador Etxebarri, Axpe, Spain

No.9 Steirereck, Vienna, Austria

Paprika melon with olive herb and clams at Steirereck

No.8 Narisawa, Tokyo, Japan

Vergin at Narisawa

No.7 Mugaritz, San Sebastian, Spain

Bread with tender fuet (image: Jose Luis Lopez de Zubiria)

No.6 Mirazur, Menton, France

Pork belly at Mirazur

No.5 Noma, Copenhagen, Denmark

Flower pie at Noma

No.4 Central, Lima, Peru

Pseudocereals at Central

No.3 Eleven Madison Park, New York, USA

Lavender roasted duck at Eleven Madison Park

No.2 El Celler de Can Roca, Girona, Spain

A burst of colour at El Celler de Can Roca

No.1 Osteria Francescana, Modena, Italy

Sometimes mallard, sometimes partridge and even bollito at Osteria Francescana

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