Beyond the beach capital of Rio de Janeiro, the jungle capital of Manaus and the capital city of Brasilia, there’s São Paulo, the undisputed capital of gastronomy
From Noma to Twins Garden, these are the 12 new entries to The World’s 50 Best Restaurants 2019 list
What to order, insider info and how to book the venues in The World’s 50 Best Restaurants 2019 51-120 list
Come for the food, stay for the party vibe
“Cosme is not just a restaurant, it’s more of a cultural institution. We might not know everything about cooking but we all strive to do the best we can”
“We’re speaking a language of food. Gastronomy can create change, there’s no question about it.”
“The message is: know where your fish comes from. Peru is the land of ceviche, but how are we going to be Peru without fish?”
Chefs are cooking for the first time with ingredients they didn’t even know they had because much of their country had been inaccessible under FARC rule.
“The more soup we could get to the school, the more attendance went up. That motivated us to carry on.”
“We have all this work that we’ve been doing for years and now we really need to value it. It’s going to be amazing to feel proud of all our work.”
“The level of gastronomy in Latin America has grown so much in the last few years and there’s a new generation of cooks that have grown in Peru.”
Virgilio Martínez and Pía León, the husband-and-wife team behind three-time Best Restaurant in Latin America, Central, have – quite literally – changed the landscape with their new restaurant, Mil.
“We need to think about the amount of litter we’re producing, the water we use, the quantity of food we’re wasting. What will happen in the future?”
“The most important thing is not to arrive there and invade. It’s about developing friendships so we can have a trusting work relationship.”
“There was always that fear that Kjolle wouldn’t live up to Central. I took a risk but I decided to do it, and luckily we have a strong team.”
“It doesn’t surprise me that the majority of Brazilians have never eaten the Brazilian ingredients that I serve. There’s a disconnection between man and food.”
Sometime in late 2003, I found myself standing on the roadside in Querétaro, three hours north of Mexico City, clumsily eating a bistec taco with lime juice dribbling down my arm.
While most global foodies can identify ceviche as a Peruvian dish and tacos as Mexican, many would be hard-pushed to name a typically Colombian bite.
“Everyone at Cosme says serving President Obama was one of the most beautiful moments they’d ever had. When I talk about it, I get goose bumps.”
“As chefs, we have a social responsibility to show farmers that there are other options beyond drug production to substitute their crops and still prosper.”