A three-day jaunt in a nifty hire car was the perfect amount of time to take in the capital and the iconic Lake Bled before combining peaceful countryside with destination dining at Hisa Franko.
“With Noma 2.0, we dare again to fail.”
He’s “the perfect example of a contemporary chef,” says Massimo Bottura; he’s “generous, creative, thoughtful and warm,” according to Juan Mari Arzak.
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.
“A chef in 2017 is much more than the sum of his recipes. We have a big responsibility to show the young generation the right approach for the future.”
Eighteen years old and desperate for cash to fund a summer of partying in Ibiza, the future world’s greatest chef did what any teenager might do – he took a job washing pots.
“When I was a kid, kangaroo was only in the pet food section of the supermarket. Now it takes pride of place in supermarkets next to the Wagyu beef.”
There’s a dish on the menu at Brae called Iced Oyster. It’s actually a sweet milk ice cream with a salty twist that’s capable of turning even the least adventurous into oyster fans.
On the long journey back to Peru from Australia, Virgilio Martínez and Pia León were hard at work on their latest restaurant project, shunning sleep and inflight movies to sketch out floor plans for one of their most ambitious projects yet.
A quick sift through the comments reveals not just praise for Barber’s food but also a whole lot of respect and admiration for his vision. One simply writes “Mind. Blown.”
“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.”
Some tables are better than others. But Daniel Humm and Will Guidara have found the formula for the perfect table.
Dan Barber is worried. His team has been scavenging the Selfridges Food Hall for leftover and damaged foodstuffs to use at the wastED dining series on the rooftop of the iconic London department store.
“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.”
After the roaring success of the first Osso, Garibaldi is planning a second branch, with a new supersized butcher’s shop serving meaty sandwiches.
If you’ve ever ended up at a candle-lit table for two, locking knees with your new boss or prospective client, you’ll know just how crucial it is to pick the right venue for corporate occasions.
From oozing tacos on street corners to edible ant larvae, Mexico is a true mecca for food lovers. Take our tour of five of the best food destinations.
We’ve all done it: you book a restaurant on the promise of great food, only to find the cocktails resemble the sort of umbrella-topped disaster you’d get on a cheapo package holiday in Benidorm.
A selection of restaurant profiles written for The World’s 50 Best Restaurants 2015, plus The World’s 50 Best Restaurants: the list in pictures
Love ’em or loath ’em, hipster coffee shops and their tattooed, bearded baristas are here to stay – and they’re changing the way many people consume coffee