{"id":79,"date":"2024-12-18T11:57:54","date_gmt":"2024-12-18T08:57:54","guid":{"rendered":"https:\/\/buzzdaily.co.nz\/?p=79"},"modified":"2024-12-18T11:57:54","modified_gmt":"2024-12-18T08:57:54","slug":"the-worlds-best-restaurants-2024-the-list-revealed","status":"publish","type":"post","link":"https:\/\/buzzdaily.co.nz\/index.php\/2024\/12\/18\/the-worlds-best-restaurants-2024-the-list-revealed\/","title":{"rendered":"The World&#8217;s Best Restaurants 2024: the list revealed"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\"><strong>Maido<\/strong>, Peru<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/www.theworlds50best.com\/stories\/filestore\/jpg\/W50BR24-Maido-Copy.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p>This elegant restaurant set in the trendy neighbourhood of Miraflores in Lima was opened in 2009 by esteemed chef Mitsuharu \u2018Micha\u2019 Tsumura. The charismatic Micha combines Japanese techniques and Peruvian ingredients into Nikkei cuisine. A tasting and a \u00e0 la carte menu are available, featuring delicacies like The Triple, a combination of avocado, eggs, tomato and chashu (braised pork belly); and caracoles al sillao (soy sauce), sea snails, with yellow chilli foam and Nikkei sauce. Beloved cook Micha was voted by his peers as the winner of the Estrella Damm Chefs\u2019 Choice Award at The World\u2019s 50 Best Restaurants 2024.<\/p>\n\n\n\n<!--nextpage-->\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Diverxo<\/strong>, Spain<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/www.theworlds50best.com\/stories\/filestore\/jpg\/W50BR24-Diverxo-Copy.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p>Chef Dabiz Mu\u00f1oz describes his cuisine as hedonistic, creative and unpredictable. That\u2019s exactly what diners can expect at Diverxo. Mu\u00f1oz enjoys pushing the gastronomic boundaries as much as possible. Everything at this restaurant is a piece of art, from the bold decoration to the theatrical dishes, with unique combinations like Pyrenean-matured nigiri, Japanese paella or roasted caviar with vindaloo curry and Greek yogurt. Don\u2019t forget to pair the food with the incredible wine selection from The World\u2019s Best Sommelier 2023, Miguel \u00c1ngel Mill\u00e1n.<\/p>\n\n\n\n<!--nextpage-->\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Table by Bruno Verjus<\/strong>, France<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/www.theworlds50best.com\/stories\/filestore\/jpg\/W50BR24-Table-Bruno-Copy.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p>Table (pronounced in the French way) features a long counter designed like a wave that creates private nooks, plus an open kitchen. Enthusiastic diners can follow every gesture, see every plating, including the Colours of the Day \u2013 a daily changing dish of the most seasonal herbs and vegetables \u2013 and witness how Verjus serves large green asparagus poached with seaweed, or prepares lobster with sugar snap peas, nettle and caper remoulade. The friendly service, stunning wine and incredible food\u00a0saw the restaurant achieve the rare feat of entering the top 10 on its first appearance in The World\u2019s 50 Best Restaurants list in 2023, rising even higher in 2024.\u00a0<\/p>\n\n\n\n<!--nextpage-->\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Asador Etxebarri<\/strong>, Spain<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/www.theworlds50best.com\/stories\/filestore\/jpg\/W50BR24-Asador-Copy.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p>\/This magical destination restaurant, found in a peaceful Basque village surrounded by mountains and lush greenery, has food enthusiasts travelling from all over the world to try the extraordinary dishes created by Victor Arguinzoniz. The chef emphasises the natural flavours and prioritises the ingredients in both the a la carte and 14-course tasting menus. Every dish is prepared using the grill, from the anchovy on toast and succulent red Palam\u00f3s prawn to the milk ice cream with beetroot that ends the meal. Asador Etxebarri has been consistently ranking high in The World&#8217;s 50 Best Restaurants list and has only been off the list once since 2009.<\/p>\n\n\n\n<!--nextpage-->\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Disfrutar<\/strong>, Spain<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/www.theworlds50best.com\/stories\/filestore\/jpg\/W50BR24-Disfrutar-Copy.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p>Chefs Oriol Castro, Eduard Xatruch and Mateu Casa\u00f1as have many reasons to celebrate this year. In addition to marking the restaurant&#8217;s 10-year anniversary, they have also received top honours. Disfrutar has been named The World\u2019s Best Restaurant 2024, sponsored by S.Pellegrino &amp; Acqua Panna. The trio is also taking home the trophy for The Best Restaurant in Europe 2024. Castro, Xatruch and Casa\u00f1as met at El Bulli, before opening Disfrutar in 2014. Imaginative dishes are executed with exceptional technical skill and served in the most playful way possible. Two parallel menus of 30 courses are on offer: The Classic and The Festival. The former features dishes such as Thai-style cuttlefish with coconut multi-spherical, and squab with kombu spaghetti, almond and grape, while the famously indulgent caviar-filled Panchino doughnut and brilliant frozen gazpacho sandwich can be found in the Classic option. Regardless of the chosen menu, one thing is certain: you will have the dining experience of a lifetime.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Maido, Peru This elegant restaurant set in the trendy neighbourhood of Miraflores in Lima was opened in 2009 by esteemed chef Mitsuharu \u2018Micha\u2019 Tsumura. The charismatic Micha combines Japanese techniques and Peruvian ingredients into Nikkei cuisine. A tasting and a \u00e0 la carte menu are available, featuring delicacies like The Triple, a combination of avocado, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":80,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,2],"tags":[],"class_list":["post-79","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lifestyle","category-travel"],"_links":{"self":[{"href":"https:\/\/buzzdaily.co.nz\/index.php\/wp-json\/wp\/v2\/posts\/79","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/buzzdaily.co.nz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/buzzdaily.co.nz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/buzzdaily.co.nz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/buzzdaily.co.nz\/index.php\/wp-json\/wp\/v2\/comments?post=79"}],"version-history":[{"count":1,"href":"https:\/\/buzzdaily.co.nz\/index.php\/wp-json\/wp\/v2\/posts\/79\/revisions"}],"predecessor-version":[{"id":81,"href":"https:\/\/buzzdaily.co.nz\/index.php\/wp-json\/wp\/v2\/posts\/79\/revisions\/81"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/buzzdaily.co.nz\/index.php\/wp-json\/wp\/v2\/media\/80"}],"wp:attachment":[{"href":"https:\/\/buzzdaily.co.nz\/index.php\/wp-json\/wp\/v2\/media?parent=79"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/buzzdaily.co.nz\/index.php\/wp-json\/wp\/v2\/categories?post=79"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/buzzdaily.co.nz\/index.php\/wp-json\/wp\/v2\/tags?post=79"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}