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A new direction: Chef Enrique Olvera founded Pujol back in 2000 with the vision to showcase everything about Mexican gas...
19/01/2022

A new direction: Chef Enrique Olvera founded Pujol back in 2000 with the vision to showcase everything about Mexican gastronomy, from its unique techniques and inimitable spices to the country’s rich history. More than twenty years on, he has achieved his dream: Pujol comes in consistently towards the top of Latin America’s and The World’s 50 Best Restaurants rankings. Jesús Durón has now taken the reins as Pujol’s chef de cuisine, continuing this quest for memorable flavours and culinary excellence.

Dishes of the day: Pujol’s offering boasts a varied seven-course tasting menu that packs an incredible punch. While the selection changes seasonally, the signature Mole Madre, Mole Nuevo – two concentric rings of the traditional Mexican preparation, one of which is aged for 2,500 days – is a stable feature, alongside a steamy dish of baby corn with chicatana ant mayonnaise. The chef’s favourites feature on an omakase menu and include the likes of tostada with kimchi and a Kampachi taco served with avocado and seaweed.

Why go: Disfrutar – whose name translates as ‘enjoy’ – is one of the most delicious, surprising and boundary-pushing gas...
19/01/2022

Why go: Disfrutar – whose name translates as ‘enjoy’ – is one of the most delicious, surprising and boundary-pushing gastronomic experiences in the world. It debuted at No.18 on The World’s 50 Best Restaurants in 2018, picking up the Highest New Entry Award, and has since climbed to No.5 – a testament to the consistently mind-blowing nature of its gastronomic offer, which has been described as ‘a thrilling rapid-fire, roller-coaster ride of a dining experience’.

Who’s in the kitchen: Chefs Oriol Castro, Mateu Casañas and Eduard Xatruch all started working at the legendary El Bulli (now a member of the Best of the Best group of restaurants) within a year of each other, between 1996 and 1998. After the restaurant closed in 2011, they joined forces to open Compartir in Cadaqués in Catalonia, Spain, followed by Disfrutar – their most ambitious project – in 2014.

Live well in LimaDiners who can't get a table at Noma can always try its Copenhagen neighbor Geranium, in second place, ...
19/01/2022

Live well in Lima
Diners who can't get a table at Noma can always try its Copenhagen neighbor Geranium, in second place, where head chef Rasmus Kofoed serves an adventurous seasonal menu which speaks to his love of sea-foraging. Ingredients on offer include squid, melted smoked lard and essence of yeast.
Elsewhere in western Europe, Spain's showing this year was also solid. Larrabetzu's Asador Etxebarri -- where all dishes, even dessert, are flame-grilled -- held onto third place, while chef Victor Arguinzoniz was voted by his peers as the winner of the Chefs' Choice Award. Barcelona's Disfrutar rose to No. 5, San Sebastian's Mugaritz slipped down to No.14, while Madrid's DiverXO made it to No. 20.
The Peruvian capital of Lima had two restaurants in the top 10: chefs Virgilio Martínez and Pía León's Central, which climbed two spots to fourth place, and Maido at No.7, whose deal is Japanese-Peruvian fusion, with a highlight being the lucuma ice cream, topped with soy sauce and macambo foam.
In spite of Lima's lauded restaurants and other spots from Mexico City to Singapore making the top 10, no restaurant outside Europe or North America has ever won the World's 50 Best prize.
Since the competition's inception in 2002, all 18 winners have come from Spain, the United States, the UK, Denmark, Italy and France.

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