The list of the 50 best restaurants in the world 2022 was unveiled at the Old Billingsgate Market in London, they are establishments distributed in 24 countries.

Amura Yachts & Lifestyle presents a selection of the top five of the prestigious list The World's 50 Best Restaurants sponsored by renowned companies related to the food industry.

Geranium. Located on the eighth floor of Fælledparken in the center of Copenhagen, Denmark, it is operated by Danish Chef Rasmus Kofoed.

"It means strength and represents the fshaping forces of nature. Those forces are not visible, but their biological traces are," reads the website of the restaurant, recognized as the best restaurant in Europe, due to its strategic location, which allows glimpses of the city's green roofs through the canopy of trees and the windmills of Oeresund.

 

 

 

The organizers of The World's 50 Best Restaurants define it as "an icon of Copenhagen". The menu, Universe, is locally inspired and changes seasonally. To taste it, a minimum of three hours is necessary to enjoy around 20 dishes divided equally between savory, sweet and other appetizers.

It is worth mentioning that despite the rotation in the menus, Geranium is entirely a meat-free zone since 2022, focusing only on some seafood and vegetables from the Scandinavian Peninsula -Denmark, Norway Sweden-.

In 2018, the restaurant received the Art of Hospitality award for its constantly evolving beverage program and warm service style.

 

 

Central. The jury defined this restaurant as "an ode to Peru". Located specifically in the Peruvian capital, Lima, it is the flagship of Chefs Virgilio Martínez and Pía León.

Its mission is clear: "to connect, get to know and recognize Peru as a country with unique ingredients, landscapes, culture and traditions, stories and those who live and narrate them".

Its tasting menu is made up of foods that the land and the sea offer, from scallops, squid and clams, all fresh, from the Peruvian Amazon, combined with bacon and goat neck from the Sacred Valley of the Incas.

It is emphasized that recycling and composting are a fundamental at Central, so guests diners are invited to walk through the restaurant's garden, with more than 100 species of plants, to open their minds to the diversity of the culinary world as they walk to the front door.

 

 

 

Disfrutar. In 2018, appeared for the first time in a top 50 list for the first time-specifically in 18th place. Climbing 15 places, today, the Barcelona-based restaurant distinguishes itself as "one of the most delicious, surprising and transcendent gastronomic experiences in the world."

The judges described its gastronomic offerings as "thrilling and dizzying as on a roller coaster." Disfrutar, was founded in 2014 by Chefs Oriol Castro, Mateu Castañas and Eduard Xatruch, after they closed the first business the three of them started together -Compartir-, in the Spanish municipality of Cadaqués, in Catalonia.

Some of its characteristics are the techniques and combinations to surprise, please and excite the guests. A specialty of the house: the panchino, a kind of spongy bun filled with caviar and sour cream, which can be enjoyed in an environment where ceramics predominate, a clear sign of respect for the history and territory of the Mediterranean.

 

 

 

 

 

Pujol. In 2000, Chef Enrique Olvera opened Pujol in Mexico City with only one idea in mind: "to show everything that Mexican gastronomy has to offer."

It has a varied tasting menu made up of seven dishes that change according to the season; however, its exclusive Mole Madre is the jewel in the crown. Its maturation period is approximately 2,500 days. It is served with tender corn and chicatana ant mayonnaise.

It is also widely known for its popular taco bar, offering scallops with avocado and ginger, or squash blossoms with koshihikari rice.

 

 

 

 

Text: Alejandra Cañedo ± Photo: Courtesy of brands