Noma, chef Rene Redzepi’s restaurant based in Copenhagen, for the third year in a row, has been named the best restaurant in the world!
On Monday night in London, the 10th annual World’s 50 Best Restaurant’s awards took place. For most restaurateurs, it’s one of the most anticipated events of the year for the industry and Redzepi took position as the “standard bearer for the New Nordic movement” after Noma was named the best restaurant in the world!
Restaurants that are nominated for the World’s 50 Best Restaurants are voted by a panel of over 800 food critics, restaurateurs and chefs, unlike the Michelin star based system. The Academy is split up into 27 seperate regions around the world and each region has a panel of 31 members.
Each of the members get 7 votes each and 3 of those votes has to be for restaurants outside of their region. The members must also have eaten in their nominated restaurants in the last 18 months.
The Michelin stars are carried out by inspectors, most of who are graduates with between 5 to 10 years experience in the restaurant industry. The stars are awarded based on what’s on the place, whereas the World’s 50 Best takes into account the whole dining experience from the service to the decor.
Redzepi is following in the footsteps of Ferran Adria, whose restaurant El Bulli has won the World’s Best restaurant 5 times and has now been accepted and known as the best chef in the world!
Three restaurants on 2012’s list remain unchanged from 2011’s list. These include Mugaritz and El Celler de Can Roca based in Spain, as well as Noma.
This is great news, especially when in the food industry we are more used to hearing negative news lately, like the increased cost of supplies and restaurant insurance and how food establishments are having to shut down because of the economic climate.
It has certainly been a superb year for Redzepi as in April; the chef was on the cover of Time magazine as a “Locavore Hero”. There has also been mentions of opening a pop up restaurant in London to mark the 2012 Games.