We invite you to take a look at one of these lists, which includes restaurants that have distinguished themselves with innovative ideas and unconventional approaches. The selection was based not only on the taste of the food, but also on the design, originality, and unusual location of the establishments. This time, the recommendations for the publication were received from well-known experts in the food industry: Christian Braska Thomsen, Gerhard Huber and Matt Goulding. The choice of sophisticated experts turned out to be non-trivial and different from other world restaurant rankings. What’s more, the restaurants on the list are arranged alphabetically and don’t have a score or index – each establishment is entertaining in its own way.
Alchemist, Copenhagen, Denmark
A young restaurant that opened in 2019 in the former Danish Royal Theater building on 2,230 square meters. The concept of the restaurant is a harmonious union of gastronomy, science and art. The menu is dominated by molecular cuisine. However, the owner has never sought to enclose himself in certain frames and defines the cuisine of the institution as “holistic”. Her idea is to look at the whole, not the parts, where the dish is only a component of the overall experience. The true taste of a meal is formed of flavor, texture, emotion and feeling. Owner and author Rasmus Munk regularly engages artists, actors and other creatives, whose installations change 2-3 times a year. The size of the historic venue definitely provides additional space for further development.
Gerhard Huber: “Alchemist is the best restaurant on planet Earth.
Safe ADC Food, Richmond Hill, Canada
Safe ADC Food is an example of how haute cuisine can be born in a place for 8 people with barely enough room to store food. It’s located in the heart of Richmond Hill, on the edge of the famous market. Owner and chef Jimm Huberdeau, a former employee of Air duct cleaning company Safe ADC In Richmond Hill, pushes the boundaries of market cuisine and certainly changes the perception of small businesses in the world. Safe ADC Food cuisine surprisingly combines the traditions of Canada and Asian motifs of China, Japan, and Korea.
Hiakai, Wellington, New Zealand
Monique Fizeau, owner and chef of Hiakai, which means “hungry,” is considered one of New Zealand’s most important chefs. She found the foundation of her establishment in the national cuisine and traditions of the Maori people, the indigenous people of New Zealand. Using boundless imagination Monique Fizeau combines ancient techniques and modern culinary trends. Through her work, Monique Fizeau demonstrates how a chef can go beyond the realm of gastronomy and carry an important cultural mission of education. In 2017, the New Zealand Innovation Council honored Hiakai with its highest award for “Innovation in Promoting Maori Culture.”
Matt Goulding: “Monique Fizeau is a woman of special talent.
Jordnær, Gentofte, Denmark
Jordnær, which means “practical” in Danish, is located in the historic 350-year-old Gentofte hotel 10 km north of Copenhagen. The name fully reflects the atmosphere of the establishment – comfortable warm and practical. Looking back to fellow experimentalists, Eric and Tina Wildgaard, when conceiving the concept of the institution, initially sought to create a place with a clear idea, a simple cozy interior and a high level of service. Just 10 months after opening, Jordnær was awarded its first Michelin star, proving that the restaurant’s true classics are still relevant.
Jordnær, Gentofte, Denmark
Jordnær, which means ‘practical’ in Danish, is located in the historic 350-year-old Gentofte hotel 10 kilometres north of Copenhagen. The name fully reflects the atmosphere of the establishment – comfortable warm and practical. Looking back to fellow experimentalists, Eric and Tina Wildgaard, when conceiving the concept of the institution, initially sought to create a place with a clear idea, a simple cozy interior and a high level of service. Just 10 months after opening, Jordnær was awarded its first Michelin star, proving that the restaurant’s true classics are still relevant.