Mauro Colagreco breaks into list with restaurant Ceto after making it to Best of the Best with Mirazur There are 12 new entries in the 51-100 list that was unveiled today 8 June. The list was revealed ahead of the annual awards ceremony taking place in Valencia on 20 June. In the 21st year of the awards, the extended ranking showcases restaurants across five continents. The list is the result of votes from the 1,080 voters from renowned international chefs and food journalists to travelling gastronomes – who create The World’s 50 Best Restaurants 2023 list being revealed in less than two weeks’ time. But the biggest news is clearly Mauro Colagreco's new entry Ceto which entered into the 51-100 list despite the fact that his flagship restaurant Mirazur is no longer eligible to take part in the competition after being named no 1. The World's 50 Best Restaurants list changed the rules a few years ago making it impossible for restaurants that won the award to be eligible … [Read more...]
Alberto Landgraf’s Bossa to open in London this month
LONDON: Brazilian chef Alberto Landgraf of two-Michelin starred Oteque in Rio de Janeiro will be opening his first debut London restaurant later this month on 24 May. Bossa is located in the heart of London between Mayfair and Marylebone and will bring the soul of Brazil to the British capital. Oteque is considered to be one of the top restaurants around the world and is currently placed at 47 in the World's 50 Best list. Alberto will bring his expertise as well as his core team from Brazil to London's dining scene. London is a city close to Alberto's heart as it is where his he first got experience working with the likes of Gordon Ramsay and Tom Aikens. With the opening of Bossa, he will be applying his passion for precise cooking techniques using the best traditional and modern ingredients to the city where he started his culinary journey. The 60-cover restaurant has an open-plan kitchen and a ten-seater dining counter offering guests a front-row seat to watch the chefs at … [Read more...]
Andreas Krolik of Lafleur to pop-up at Tivoli Gardens in Copenhagen
After the success of Suculent’s pop-up which is still ongoing at the Japanese tower of Tivoli Gardens in the centre of Copenhagen, it will be the turn of Andreas Krolik to showcase his love for deep and complex green flavours between June 2 and July 2. Andreas Krolik, chef of 2 Michelin starred Lafleur will be the chef to succeed Toni Romero’s pop-up of Barcelona favourite Suculent which ends on May 27. Krolik said: “We are very excited and proud to be able to present Lafleur in one of the culinary capitals of the world. Our guests can except a great experience with high aromatic and flavourful dishes which we always combine with powerful sauces and essences. We will bring a bit of Frankfurt, located in the German belly to the Japanese tower and show the season on a plate and in each dish. Sometimes light, herbal, spicy, fruity and sometimes powerful. We will also bring great German and rare aged wines from our famous wine cellar to Copenhagen which we trust will complete … [Read more...]
Fredrik Berselius: “You must keep moving to remain relevant”
NEW YORK: Fredrik Berselius might be the renowned chef and owner of restaurant Aska in Brooklyn, New York but it was not necessarily what he aimed to do in life. “Growing up, I wanted to be a professional snowboarder. I never imagined that I might one day become a chef as much as I loved food.” That feeling of being constantly in motion to be able to remain relevant may come from going down those snowy hillsides in the middle of nature with his friends. He considers these to be the best memories of his childhood but moving forward and improving on a daily basis is what keeps him going. It was his sister, Michaela (now married to renowned Scottish chef and entrepreneur Tom Kitchin), who introduced him to the the industry and from there it was no turning back. He would visit her in London as a teenager when she was studying hospitality and had friends who worked with legends like Alain Ducasse and Pierre Koffman. “We all spent a lot of time together when I would visit her and it … [Read more...]
Noma Projects launches dashi syrup
Noma Projects will launch a dashi syrup reduction next week. This is yet another product to come out of the Noma Projects kitchen. The dashi syrup will be released for sale on May 11. The savoury syrup packs layers of flavour from the sea and is used to drizzle on roast vegetables, steamed fish, eggs or steamed rice. As part of the launch, Noma Projects is also selling a tool that works with the Dashi RDX. It is a brush that is one of the favourite utensils of Noma in the kitchen to finish seasoning any dish. "We have a huge appreciation for the attention and craftsmanship of kitchen utensils in Japan. So, for this launch we have sourced a small number of handcrafted Japanese brushes made from bamboo and horsehair to use with your Dashi RDX at home." Reductions are an essential part of the noma story. They are referred in the noma kithcen as RDX and start with miso. During the formative years of noma, when the fermentation lab was on a houseboat, the team had experimented with … [Read more...]
Pía León opens news restaurant Mauka at the Palacio Nazarenes in Cusco
CUSCO: Pía León has opened her new restaurant, Mauka at the Palacio Nazarenes, a Belmond hotel in Cusco. Named after an endangered Incan root vegetable, Mauka is an ode to the bounty of Cusquenian cuisine and its diverse produce, from the Andean mountains to the Amazon rainforest. At its core, Pía’s vision is to preserve Peruvian culture, transcending local gastronomy, curating moments to learn and experience the true root and origin of Andean cuisine. Together with local farmers and artisans, Pía and her team continue her culinary legacy, incorporating Cusco’s history and biodiversity into the restaurant’s DNA, with menu items such as grains from the Andean plateau with pumpkin cream and beef cheek cooked at a low temperature, Urumbamba giant corn, Pampa yuyo, and smoked caiguas. Weaving past, present, and future together, the menu curates unforgettable culinary experiences at the heart of the once capital of the Incan empire, using distinctive flavours from forgotten tropical and … [Read more...]
Chef Fatih Tutak and The Peninsula Istanbul to open Gallada Restaurant and Topside Bar in June 2023
ISTANBUL: Chef Fatih Tutak, of Istanbul’s acclaimed restaurant Turk Fatih Tutak, the first Turkish restaurant to be awarded two Michelin stars will take the helm as chef director at Gallada Restaurant and Topside Bar from early June 2023. This will be a collaboration with The Peninsula Istanbul which opened in Istanbul on 14 February 2023. The Turkish born chef has created menus that celebrate a contemporary Turk-Asian cuisine, inspired by Fatih's professional journey from Turkey through China to SouthEast Asia, and back. His dishes are refined, and intuitively perceptive with a focus on the myriad culinary skills and techniques shared along the way. Located on the hotel’s stunning rooftop, boasting some of the most coveted views over the Bosphorus, Gallada will consist of a main dining room, outdoor terrace, and private dining rooms. On the floor above, the Topside Bar will reflect the kitchen's philosophy. Offering premium spirits, drinks and cocktails, these will be inspired … [Read more...]
Syrco Bakker to open two restaurants in Bali and the Netherlands
SLUIS/UBUD: Syrco Bakker, chef of two Michelin star restaurant Pure C will open a new restaurant in Ubud, Bali this autumn. While on the Indonesian island, he will simultaneously continue work on the renovation of a listed building in Sluis. Once completed, in around 18 months to 2 years, he plans to open a small-scale gourmet restaurant and atelier with his own bakery and farm shop where people can also enjoy breakfast and lunch. On 29 April, Syrco Bakker will cook for the last time at Pure C in Cadzand. Having announced his departure from the two-star restaurant in December, he decided to continue the journey as an entrepreneur and chef. In June, Syrco will move to Bali together with his family. Choosing Indonensia was not a coicidwnxw. Syrco's grandfather is from Java and his grandmother is from Sumatra. As a child, little Syrco grew up with the flavours of Indonesian cuisine. The new restaurant in Ubud will be called Syrco BASE and is currently under construction. Base is … [Read more...]
To offer happiness you need to be happy – Pablo Sacerdotte
BARCELONA: Two days after ABAC had clinched three Michelin stars, Pablo Sacerdotte, the maitre d’ of the restaurant had already quit. “We got the three Michelin stars on 23 November and on 25 November I quit. It was the end of the journey for me,” the Argentinian told Food and Wine Gazette. He had decided that the world of fine dining was over for him, tired of working seven days a week. “It is difficult to create new things when you are open seven days a week and you are constantly trying to train people,” he tells me. What lured him back to the world of fine dining and three Michelin stars was happiness. He realised that for him to be able to work again in such an environment he needed to first be happy in his job, happy in what he did and happy in his family life. He found all that at Cocina Hermanos Torres where he helped clinch three Michelin stars in record time. “At Cocina Hermanos Torres we offer happiness but to offer happiness you need to be … [Read more...]
Iris, a spectacular restaurant in a floating Salmon Eye to open in Norway under the helm of Anika Madsen
NORWAY: Restaurant Iris, with Danish Chef Anika Madsen at the helm will open its doors later this spring inside the glittering floating orb Salmon Eye in the Hardanger fjord. It will take guests on an exclusive expedition dining-journey which is impossible to replicate anywhere else. The experience center Salmon Eye, themed on sustainable marine life, was inaugurated in 2022. The stunning double-curved ellipsoid design is inspired by the shape of a fisheye, and the silvery orb-structure seems to be floating in the Hardanger fiord, exposed to the wild elements of nature, surrounded by the spectacular Norwegian nature with fjords, mountains and glaciers. In late spring, the full potential of the beautiful structure will be unveiled, when the fine dining restaurant Iris with Head Chef Anika Madsen at the helm opens its doors. Anika Madsen is well known for her passion for discovering new ingredients from the ocean, and her commitment to sustainability. Until recently she held … [Read more...]