Most popular restaurants around the globe, according to chefs
The most influential restaurants around the globe have revolutionized how we view eating out – one unforgettable meal at a time
There’s no shortage of fantastic restaurants in the world however only a small few are considered to be influential. They inspire future generations of diners and chefs to seek out something new – and can manifest in many ways. It’s the innovative cooking methods that astonish you and the efforts to sustainably produce which give you hope. These restaurants are led by chefs that are on an innovative path regardless of trends.
They’re not only Michelin heavyweights. The most influential restaurants in the world come in all dimensions and shapes – they’re small-scale eateries, former kitchens as well as fast-food chains. The truth is that the extent of influence is defined by the eyes of the viewer. This is why we asked the best chefs to tell us about their experiences at restaurants that created a lasting impression for their guests. Their comments – and perhaps, more important, their stories give a fresh look at the best restaurants.
Want more insider information from the top chefs around the world? You’re in the right spot. “Talk to the Cook” It’s a daily food show that taps the minds of chefs across the globe. The conversations change often as it changes, and we’ll have conversations with chefs on all things from podcasts to appliances in the kitchen to food and travel the latest trends.
Mugaritz in Errenteria, Spain
“I think that the most famous restaurant in the world must be Mugaritz situated in San Sebastian. Chefs there create masterpieces that are inspired by the landscape. Mugaritz offers a constantly changing menu that elevates food and stimulates the imagination of those who dine there. It has certainly changed my life. Therefore, I think it’s the most prestigious restaurant anywhere in the world.’
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“What Fergus Henderson achieved in terms changing our mindset towards eating from nose to tail and making everyday ingredients look cool is quite amazing and remains the same today like it was when he first opened his doors in the mid-90s. He began by using the entire pig to kick off the ball and others were able to follow suit. Now it’s happening more frequently with all kinds of ingredients – lamb, chicken and seafood, beef (shout to Josh Nyland), fruits and vegetables.’ –Darren Robertson Chef and co-owner of Three Blue Ducks in Melbourne
“St John changed our perception of British food, and it also changed the way restaurants across the globe think about waste. It wasn’t just about offering an empty promise to reduce waste or being eco-friendly; it was about showcasing the ingredients and not compromising on technique. It was about making sure we take care of the ingredients we cook with by making use of all of the ingredients.’
