Last year, travel critic Pesha Rudel explored the rest of the world to find the best hotels that capture the spirit of a city.
But amid the challenges of the global hospitality industry, it seems more important than ever to recognize leaders in hotels that are doing amazing work around the world. We will resume searching around the world and reveal the full list of winners once international travel is back to normal. Now, the restaurant below is the first part of this year’s list of the best restaurants in the world. We can’t wait to show you more.
Momofuku Seiōbo (Sydney, Australia)
In many ways, Momofuku Seiōbo runs counter to WBR Menu’s goal of emphasizing best restaurants that reflect the local culture. A dark Caribbean club owned by an American club that plays reggae in the backyard of Sydney, Australia’s Mega Casino. But the law is made to be broken. Hailing from Barbados, chef Paul Carmichael approaches his country’s cuisine with flair, specialty and an unwavering dedication to delight. Carmichael has worked extensively in Puerto Rico and New York, and has written an advanced book on Caribbean cuisine and history at the Culinary Institute of America. The Barbados ‘Cou Cou’ dish is made with fresh corn and caviar instead of the traditional corn and fish roe, giving it a beautiful texture. If you look carefully, Momofuku Seiobo reveals information on its site on the beautiful Australian products used by Carmichael. A delicious spring clam sandwiched between thin and fluffy strips of cassava. Chestnuts, an Australian freshwater crustacean in season that looks like crabs, covered in a bright sofrito.
Pasture (Auckland, New Zealand)
On paper, Ed Verner’s Auckland is a great restaurant. Even the name pasture refers to a widespread and unusual agricultural practice. However, I am very surprised every time these summer meals are served to only 12 people every evening, six at a time. The playlist sets the tone, transitioning seamlessly from Indeep’s “Last Night DJ Saved My Life” to Cure’s Lullaby. In front of me is the wood fire in the multifunction oven, meat, fish and vegetables are hanging around the fire or piled on the coals. Many of Werner’s dishes are tasty and delicious. A cold, clear soup made from corn and silk is sprinkled with peaches and fennel pollen. Slices of John Dory sashimi with pickled chamomile are floral, both simple and elegant. The menu consists of more than a dozen dishes, many of which are small and bright, and the last delicious Wagyu that is 120 years old and grilled during the meal. Made with rhubarb, geranium and aloe vera, this is the best red meat I’ve had this year.
Fleet Restaurant (Brunswick Heads, Australia)
This beautiful landscape along the New South Wales north coast should be on every Australian visitor’s bucket list. Known as the Rivers of the North, the unique landscape of the area consists of a network of rivers running through the desert between beautiful rivers and lush green forests. Byron Bay is a famous town, but the small beach town of Brunswick Heads has changed in recent years for Fleet, a small hotel and a quiet end of the town’s business district. With only 14 seats, it’s hard to find, but once you’re inside, you’ll enjoy the richness of modern Australian cuisine. The atmosphere is set by the owner Astrid McCormack who provides the best friendly service I have ever experienced. His partner, chef and owner Josh Lewis, creates a delicious menu that features plenty of fresh produce and seafood with variations and textures along the way. different and new. The vegetable flavor of fresh radishes is enhanced by a coating of honey and the flavor of sesame seeds, and it is part of many small recipes to help you get started. Toss raw oysters in sheep’s milk yogurt and top with macadamia nuts for a delicious and flavorful meal to whet your appetite. Sweet bread turns into the world’s creamiest schnitzel, served as a “marga” between soft white bread and anchovies and a layer of mustard mayonnaise. The food is fresh and delicious. The beverage service is attractive and attentive. We welcome you. These are the things that make dining in Australia great, and Fleet is a shining example of that.
Lasai (Rio de Janeiro, Brazil)
Chef Rafael Costa e Silva uses only ingredients from the state of Rio de Janeiro for many of Lacay’s dishes, and it’s easy to see that many of these ingredients come from Rio de Janeiro’s gardens. You can think poetry about the modern, airy feeling of the dining room and the Basque inspiration of the kitchen. But none of these explanations do justice to the vibe here, life is fun and exciting. You can think about everything that arrives at the table of Lasai, from the fruit-scented wine to the beautiful food, the architecture served during the evening is combined with style. food and a variety of carefully selected wines. Small empanadas filled with sweet cashew filling, yellow envelope and beet relish; Local fish with palm and coconut. The food arrives in the beautiful air, causing it to rotate. Costa e Silva is a master of contrasts, colors, flavors and textures. Everything is bright and alive. Eating there will make you fresh and full of energy. What more could you ask for?
El Chato (Bogotá, Colombia)
Nowhere in Colombia showcases the country’s colorful and elegant character more than El Chato, a green, brick-roofed restaurant that vibrates with good vibes. A fantastic hot drink program adds flavor to the conversation and soundtrack of Grace Jones’s friends and keynote speakers, cooked by Chef Alvaro Clavizo, who cooks at a restaurant in Paris, New York, Barcelona and Copenhagen. It is accessible and very creative. Crab served with avocado, cilantro, and jicama. Combinations like shiitake mushrooms and pine nuts, honey and bee pollen are sweet and delicious. It’s fun on its own, but more than any other restaurant I’ve been to this year, El Chato is a bed where friends can join in the shouting.
