highest in Santiago de Chile, Cerro Manquehue. This year, Food Made Good Global has made it the winner of the Flor de Caña Sustainability award within the contest for its score of 71 out of 100. Its inspiration: the Mapuche culture, indigenous people from Santiago and southern Chile, whose products is supplied along the pacific coast with a team of more than 200 people. In the restaurant, which has been placed at #38 in the ranking, you not only cook, you also learn about biodiversity, responsible agriculture and the behavior of ancestral ingredients that is later reflected in its biodynamic farm and on its menu. , which overflows sustainability.
according to The World's 50 Best Restaurants ranking. The restaurant, which this year boasts its third Michelin Star, has been ahead of the other favorite of the contest, Geranium, which behind it is Asador Etxebarri, with which Bittor Arginzoniz repeats its position with respect to the 2019 classification.
Best restaurant in South America: Central (Lima, Peru) #4
“Know and re-know” Peru. That is the main objective of Central, the restaurant that has been left at the gates of the podium of The World's 50 Best Restaurants and whose helm is directed by chef Virgilio Martínez Véliz. Three Michelin stars endorse the work of this place, not only for the quality of its cuisine, but also for its intention: to put indigenous products little known to diners at the forefront of Peruvian cuisine, such as arracacha, an Andean tuber, or paiche , a fish from the Amazon basin. Central is not just food, it is a journey through the diverse ecosystems of Peru, from the depths of the sea to the Andean heights, passing through coasts and valleys.
Best Restaurant in Asia: Odette (Singapore) #8
Chef Julien Royer is in charge of this three-Michelin-star haute cuisine concept located in the Gallery of Singapore. A French native, upon arriving in Asia, in his mind he only had the classic cuisine of his country, something that quickly changed. Although France is still in the DNA of Odette, a restaurant he opened as a tribute to his grandmother, the chef has adapted his recipes at Odette, exploring native ingredients to the point of making the region's farms an important source of products. His modern cuisine is guided by respect for seasonality, the land and artisan producers.
Best Restaurant in North America: Pujol (Mexico City) #9
Enrique Olvera opened Pujol in 2000 and since then his cuisine has not stopped transforming, although always with the Mexican techniques of yesteryear as the basis of his dishes, in which he mixes ancestral Mexico with the most modern. With a clear commitment to local producers, this avant-garde restaurant tries to tell the history of the country through quelites, beans, chili peppers and corn, the roots of its cuisine. The chef also sneaks into #22 on The World's 50 Best Restaurants list with Cosme, the restaurant he co-directs with chef Daniela Soto-Innes and located in New York.
name and that, rightly, received the award for 'Destination off the map' for its location. In this business run by chef Kobus van Der Merwe and which ranks at the bottom of the top 50, you not only eat (and very well): it is also a botany laboratory and an example of recycling, since part of the furniture recovers discarded materials. The fisherman's hut, which has been crowned the best restaurant in Africa, specializes in seafood, plants and indigenous ingredients specific to the area, an approach they define as “hyperlocal” for the African chef.
open Ikoyi, a restaurant that has been awarded a One To Watch award by American Express. Although the name of the place refers to Hassan's native province in Nigeria, his style embraces flavors from so many places that his cuisine is difficult for everyone to define. The palette of ingredients spans four continents and achieves what the two chefs are looking for: that the restaurant cannot be pigeonholed into any type of cuisine and that no one has ever done anything like it.
has raised it with the Gin Mare Art of Hospitality award, which values the love and passion for making diners feel comfortable in the culinary experience offered at the premises. Cards that inform about the ingredients of each dish and an environment that takes the diner away from the center of Vienna with a rather country image.
Bittor Arginzoniz, the chef in the spotlight
El Asador Etxebarri repeats the 2019 ranking on the list with its third place, but not only that. This year, his chef, Bittor Arginzoniz, has managed to place himself in the spotlight of the jury and has received the Chef's Choice award, sponsored by Estrella Damm. The grill master, who was born a few meters from where his restaurant is now located, comes from a family of farmers and this is reflected in his kitchen. It was around the fire where he grew up and got to know Basque cuisine, a concept that he now brings to his stove and around which he trains the future promises of Spanish and world cuisine.
the restaurant with Virgilio Martínez for years. The two co-run the restaurant Mil, in the Peruvian Andes, and she also founded her first solo restaurant three years ago, Kjolle, which has been ranked #95 in The World's Best 50 Restaurants, which in 2019 was ranked at #21. After working at the Ritz Hotel in New York and at Astrid y Gastón in Lima, these latest projects have led her to be at the top of the world culinary scene, being chosen as the Best Female Chef in Latin America in 2018.
Dominique Crenn, an icon during the pandemic
The American Express Icon award that in 2020 was awarded to the Spanish chef José Andrés has ended up this year Dominique Crenn, a French chef based in San Francisco who runs the Atelier Crenn, with three Michelin stars. A tireless activist in areas as diverse as sustainability and the rights of various groups, this year she has won the award for her excellent work to alleviate the ravages of the pandemic, serving thousands of meals to those most in need. At the same time, it works to change the policies that affect the rights of hotel workers and has eliminated meat from its menus, researching to find more sustainable alternatives.
He changed his life on a trip to Paris where he learned the basics of what is now his kitchen. Europe was the one that opened its eyes to pastry. With her in mind, he founded a dessert-only restaurant, Room4Dessert, located in Bali, where he not only sweetens diners, but also works with local charities and conducts studies on Balinese flora and the positive impact it has on people. health. Among its ingredients, some more common, such as sourdough, coconut, cheese or cocoa, and others that make a difference, such as coffee wood, aloe vera foam and seed praline.
, and Deepanker Khosla, from Thailand. This award honors the unsung heroes of the industry for their hospitality in recent months with the extraordinary situation of the pandemic. Kurt Evans has focused his activism on recidivism mitigation and the fight against mass incarceration. The chef Viviana Varese is an example in the inclusion of staff of any gender, race, age or sexual condition, in addition to working with the refugee group. As for Deepanker Khosla, he turned his restaurant into a soup kitchen for Bangkok residents left without work during the pandemic in Thailand. Three examples of solidarity that have won an award that recognizes them as great heroes of society during this last year and a half full of difficulties.
