The winners of the World’s 50 Best Restaurants Awards 2014, sponsored by S.Pellegrino and Acqua Panna, were revealed tonight at a ceremony at London’s famous Guildhall attended by the world’s most influential restaurateurs, finest chefs and international media.
Noma was knocked off the top spot last year following three consecutive wins in 2010, 2011 and 2012, but chef-owner Redzepi’s ‘meticulous attention to detail, innovative approach to foraging and experimentation with fermentation’ brought it back to the pinnacle this year.
The Roca brothers' Spanish restaurant El Celler de Can Roca took second place, with Jordi Roca winning the inaugural title of the World’s Best Pastry Chef for his ‘creativity and irreverence’, matched with ‘incredible skill’.
Eleven Madison Park in New York moved up one spot to number four on the list, claiming the S.Pellegrino Best Restaurant in North America title, while US restaurant Saison in San Francisco was named the One to Watch.
Brazilian chef Helena Rizzo was named Veuve Clicquot World’s Best Female Chef and Alex Atala’s São Paulo restaurant D.O.M came in at number seven to claim the S.Pellegrino Best Restaurant in South America accolade once again.
Nahm in Bangkok, Thailand, was named the S.Pellegrino Best Restaurant in Asia after ranking 13th in the world, while Gaggan in Bangkok came in at number 17 and scooped the Highest New Entry Award, sponsored by LesConcierges.
Fergus Henderson of St. John in London won The Diners Club Lifetime Achievement Award for the fundamental contribution he has made to the UK’s culinary identity.
World’s 50 Best Restaurants 2014, 1-50 list
- Noma, Copenhagen, Denmark - ▲1 - Best in Europe and the World
- El Cellar de Can Roca, Girona, Spain - ▼ 1
- Osteria, Francescana Modena, Italy - ◀▶
- Eleven Madison Park, New York, USA - ▲1 - Best in the USA
- Dinner by Heston Blumenthal, London, UK - ▲2
- Mugaritz, San Sebastián, Spain - ▼ 2
- D.O.M., São Paulo, Brazil - ▼ 1 - Best in South America
- Arzak, San Sebastián, Spain - ◀▶
- Alinea, Chicago, USA -▲ 6
- The Ledbury, London, UK - ▲3
- Mirazur, Menton, France - ▲17
- Vendôme, Bergisch Gladbach, Germany - ▼ 2
- Nahm, Bangkok, Thailand –▲19 - Best in Asia
- Narisawa, Tokyo, Japan - ▲6
- Central, Lima, Peru - ▲35 - Highest Climber
- Steirereck, Vienna, Austria ▼ 7
- Gaggan, Bangkok, Thailand - Highest New Entry
- Astrid y Gastón, Lima, Peru - ▼ 4
- Fäviken, Järpen, Sweden - ▲ 15
- Pujol, Mexico City, Mexico - ▼ 3
- Le Bernardin, New York, USA - ▼ 2
- Vila Joya, Albufeira, Portugal - ▲ 15
- Restaurant Frantzén, Stockholm, Sweden - ▼ 11
- Amber, Hong Kong, China - ▲ 12
- L’Arpège, Paris, France - ▼9
- Azurmendi, Larrabetzu, Spain - New entry – Sustainable Restaurant Award
- Le Chateaubriand, Paris, France - ▼9
- Aqua, Wolfsburg, Germany - ▲ 12
- De Librije, Zwolle, Netherlands
- Per Se, New York, USA - ▼19
- L’Atelier SG de Joël Robuchon, Paris, France - ▼7
- Attica, Melbourne, Australia - ▼11
- Nihonryori RyuGin, Tokyo, Japan - ▼11
- Asador Etxebarri, Atxondo, Spain - ▲ 10
- Martín Berasategui, Lasarte-Oria, Spain – New Entry
- Mani, São Paulo, Brazil - ▲ 10
- Restaurant André, Singapore - ▲ 1
- L’Astrance, Paris, France -▼15
- Piazza Duomo, Alba, Italy - ▲ 2
- Daniel, New York, USA -▼11
- Quique Dacosta, Dénia, Spain - ▼15
- Geranium, Copenhagen, Denmark -▲ 3
- Schloss Schauenstein, Fürstenau, Switzerland - ▼1
- The French Laundry, Yountville, USA -▲ 3
- Hof Van Cleve, Kruishoutem, Belgium -▼ 20
- Le Calandre, Rubano, Italy - ▼19
- The Fat Duck, Bray, UK -▼ 14
- The Test Kitchen, Cape Town, South Africa – New Entry
- Coi, San Francisco, USA – New Entry
- Waku Ghin, Singapore – New Entry
The World’s 50 Best Restaurants is organised by Restaurant magazine and presented in the company of the world’s most influential restaurateurs, finest chefs and assembled international media.
William Drew, group editor of The World’s 50 Best Restaurants, said: “It has been another exciting year for the awards and we are thrilled to have once again welcomed the world’s best chefs to London for a night of celebration within the industry.
“The appetite for reaching new gastronomic heights continues to grow and grow and we are honoured to play a small part in that process. It’s fantastic to witness the strength and breadth of talent that exists across all corners of the globe.”