Tuesday, 29 April 2014

Denmark wins the world's best restaurant title with Melbourne's Attica high up the list

Goodness knows how you can judge such a contest but for what it is worth the Danish restaurant Noma has regained its title as The S.Pellegrino World’s Best Restaurant. The judges declared that Noma chef-owner René Redzepi is recognised for his highly original, sometimes visceral version of new Nordic cuisine. Having been on the list for nine years Redzepi won the best restaurant award in 2010, 2011 and 2012 before Spain’s El Celler de Can Roca had its moment of glory last year.

The food of the restored champion is described as striving to reflect the Danish landscape and culture
with signature dishes such as ‘Blackcurrant Berries and Roses’.
Redzepi’s meticulous attention to detail, innovative approach to foraging and experimentation with fermentation – all driven by passion and a relentless curiosity - has once again brought his restaurant to the pinnacle. 
Attica in Melbourne takes the title of Best Restaurant in Australasia, sponsored by Acqua
Panna, for the second year running, coming in at No.32.
Led by Ben Shewry, the cuisine is unique, imaginative, innovative and nature-led in its execution. Believing a chef should express himself through his cooking, Shewry takes his own experiences and memories, often from childhood, and portrays them through several dishes on Attica’s tasting menu. The result is a playful yet humble reminder of all that Mother Nature has to offer. 

An Australian chef did finish higher up the list with The Ledbury in London's Notting Hill where chef Brett Graham presides advancing three places to finish tenth.

Sydney's Quay restaurant was ranked as the world's 60th best.

How the list is compiled 
The list is created from the votes of The Diners Club® World’s 50 Best Restaurants Academy, 
an influential group of over 900 international leaders in the restaurant industry. The 
Academy comprises 26 separate regions around the world, each of which has 36 members, 
including a chairperson, and each member can cast seven votes. Of those seven, at least 
three votes must recognise restaurants outside of the academy member’s own region. 

The panel in each region is made up of food writers and critics, chefs, restaurateurs and 
highly regarded ‘gastronomes’. Voters list their choices in order of preference, based on their 
best restaurant experiences of the previous 18 months. There is no pre-determined check-list 
of criteria. 
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