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Best restaurants in the world 2015
  • El Celler de Can Roca is run by the Roca brothers; Josep, Jordi and Joan, whose passion for cooking was inspired by their parents who run Can Roca in Taialà. The restaurant was awarded their third Michelin star in 2009. 
  • The head chef and owner of Osteria Francescana is Massimo Bottura who describes his cooking as "traditional seen from ten miles away". Osteria Francescana currently holds three Michelin stars.

  • This two Michelin starred restaurant is run by chef René Redzepi and the name is a combination of the Danish words for ''Nordic' (nordisk) and 'food' (mad). 
  • Central Restaurante in Peru is Peruvian chef, Virgilio Martínez Véliz's flagship restaurant. Véliz has also opened a restaurant in London's Fitzrovia and in 2014 another was opened in Covent Garden.
  • Eleven's balcony level private dining rooms overlook New York's beautiful Madison Park and the dishes served are often playful and interactive. Eleven Madison Park has been awarded three Michelin stars.

  • Mugaritz is unique because there is no menu, instead diners are invited to try 24 individually tailored meals that are suited to their dietary needs and desires. 
  • Dinner by Heston Blumenthal opened less than five years ago and the style of food is described as 'historical British food reinvented for the 21st century'. Unlike Heston's other work, the restaurant is not about table theatrics, but instead showcasing British cuisine.

  • Yoshihiro Narisawa's restaurant has a distinct French bedrock to its cuisine but still uses unique Japanese products as the focal point. The restaurant also has a ritual of fermenting and baking bread at the table among a nest of leaves and twigs. 
  • Alex Atala is a DJ-turned-chef who look to reshape Brazilian cuisine using the country's natural resources. Atala also has a second, more informal and lower-priced restaurant just down the road in Sao Paulo. 
  • Chef Gaggan Anand reinvents regional Indian cuisine using modernist cooking methods and he uses the street food of Kolkata and a stint at El Bulli as his inspirations. 
  • Set on the hillside of the Franco-Italian border, chef Mauro Colagreco presents impeccable dishes using exciting textures and methods. The tastes of France, Italy and Argentina are all present in the food on offer. 
  • Several years ago Alain Passard announced that he would turn L’Arpège’s focus to the vegetables from his biodynamic farm just outside Paris. His standout dish is considered to be the beetroot tartare with horseradish cream.
  • Victor Arguinzoniz is considered to be the founding father of creative European barbecue cuisine. Asador Etxebarri can be found in the Atxondo hills, around 30 minutes from the city of Bilbao.
  • At Astrid y Gastón each dish on the menu is accompanied with a memory of Gastón Acurio's life, growing up in Peru. The restaurant is known for its apple ceviche and nostalgic flavours. 
  • Steirereck in Vienna, Austria sits on the banks of the River Wien with the ultra-modern faschia contrasting the historic monuments found in the Stadtpark. Heinz Reitbauer took control of the family restaurant in 2005 and draws inspiration for his cooking from the Styrian region where his family is from. 
  • Pujol can be found in Mexico's upmarket Polanco district. Chef Enrique Olvera pays homage to the indigenous cookery of Mexico, using modern techniques to recreate ancient dishes. 

  • Arzak is a family-run affair with Juan Mari Arzak and his daughter Elena Arzak Espina at the helm. Thanks to its Basque country setting, seafood is a highlight of the menu but the father-daughter duo have successfully introduced innovative new ways of serving fish. 
  • Éric Ripert has been at the top of Le Bernardin for the last 21 years and the restaurant has become known for its culinary excellence. Warm kingfish ‘sashimi’ and caviar in a light marinière broth is this institution's standout dish. 
  • Azurmendi has always been known for pushing culinary boundaries and the restaurant even uses ultrasound to alter the texture of their food. Azurmendi's tasting menu usually runs with about 12 dishes, including squid noodles and flying fish roe. 
  • The Ledbury is run by Australian chef Brett Graham who trained with British chef Phil Howard at The Square before opening the restaurant in Notting Hill in 2005. Loin of roe deer baked in Douglas fir with white beetroot, blackcurrants and smoked bone marrow is said to be the standout dish at The Ledbury. 

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