The World's 50 Best Restaurants

Central

Lima

Peruvian event vanquishes the world

Short history: In 2008, Virgilio Martínez opened Focal in Lima with a dream to make a high end food experience established in Peruvian fixings and cooking strategies. Captivated by what was then a luxurious thought, Pía León joined in 2009 - then, at that point, proceeded to turn into Martínez's head gourmet specialist and spouse, establishing the underpinnings of what might turn into the Focal experience.

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Ongoing source of both pain and joy: Martínez and León share a profound enthusiasm for the Peruvian storage space, so infectious that even Martínez's sister Malena was brought into the crease to head up Mater Iniciativa, the eatery's examination arm. The triplet are much of the time traversing the length and width of Peru, meeting makers, tasting uncommon fixings and concocting better approaches to serve them on the plate.

About heights: As Focal's idea created throughout the long term, a menu took structure that takes cafes through bunch different Peruvian environments, ordered by elevation - from underneath ocean level in the Pacific Sea to the high pinnacles of the Andes. Each dish mirrors the beginning of its fixings, from Dry Valley (shrimp, loche squash, avocado) to Amazonian Water (pacu fish, watermelon and coca leaf).

A desert garden of quiet: In 2018, Martínez and León moved Vital to an open structure in Lima's Barranco area: Casa Tupac. Including an enormous nursery, an examination place, as well as León's independent eatery, Kjolle, and the couple's family home, it is a sanctuary of delectable flavors and smart neighborliness.

Begun from the base: Focal first showed up on The World's 50 Best Eateries list in 2013 at No.50, similarly as its impact across Latin America was rising consistently. After a decade, it turns into the very first South American diner to procure the title of The World's Best Eatery, supported by S.Pellegrino and Acqua Panna.

Global control: as of late, Martínez and León have become worldwide representatives of Peruvian flavors with a series of openings. First was Mil, high up in the mountains close to Cusco; then came Maz in Tokyo; and the couple are continuously looking further abroad. Every scene consolidates Peruvian and neighborhood produce into remarkable culinary encounters. 

Disfrutar

Barcelona

Sweeping strategy, unique reasoning and earth shattering flavors

Why go? Set behind a façade that could be the front of any normal or nursery tapas joint in Barcelona lies one of the world's most experiential cafés. A thin entranceway wheels straight past the kitchen to uncover the enormous principal café space, where energized babble and a huge swath of porcelain and table-side help instruments occupy the room. Venturing into the lounge area is the principal sign that everything won't necessarily be as it appears to be across the course of a four-hour dinner at Disfrutar.

The beginning: Cooks Oriol Castro, Eduard Xatruch and Mateu Casañas sent off Disfrutar with an unmistakable personality - to make food that shocks and gets a kick out of equivalent measure, utilizing current strategy and flawless fixings that challenge customary predispositions of top notch food. The threesome met working, best case scenario, of the Best eatery El Bulli somewhere in the range of 1996 and 1998 and, after the unbelievable café covered in 2011, they united to advance their imagination and push limits in food.

On the menu: The Disfrutar menu changes two or three times each year, in spite of the fact that with every emphasis come new, imaginative courses that are at the front of worldwide gastronomic reasoning. Procedures might start with the 'Panchino', a competitor for the most debauched dish on the planet, where a donut is filled to the gunnels with caviar and cream cheddar. The shocks then, at that point, come thick and quick, with a frozen gazpacho frozen yogurt sandwich scented with vinegar followed by an innovator multispherical pesto with pistachios and eel. Exquisite courses finish up with Dread: The Prawn, where a pool of dry ice is introduced to the cafe, who should indiscriminately fish into the fume with exposed hands to chase and recover impeccably cooked crustacea.

Display or lounge area? The shocking whitewashed space in the Eixample area of Barcelona has twofold level vaulted roofs with full-length glass running along one side of the eatery's walls. It could without much of a stretch take on the appearance of the ideal scenery for current workmanship, as to be sure it accomplishes for a portion of the world's most trendy dishes rising up out of the kitchen.

Prize bureau: Since opening Disfrutar in 2014, Castro, Xatruch and Casañas have led a full scale attack on The World's 50 Best Eateries list, impacting in at No.18 in 2018 and winning the Most noteworthy New Section Grant. Since, it has been a consistent move to the culmination of the rundown - in 2023 Disfrutar takes a record-high No.2 position and its most memorable crown for The Best Eatery in Europe.

Diverxo

Madrid

Eatable venue from Spain's visionary culinary expert

Basically: Libertine. Imaginative. Capricious. Three words to depict culinary specialist Dabiz Muñoz and the Madrid joy vault that is Diverxo, where he jumps at the chance to push the gastronomic limits however much as could be expected. In excess of a café, Diverxo is an easel for the culinary expert's imagination, with coffee shops brought curious to see what happens of their lives. Entering The World's 50 Best Cafés directly to No.20 in 2021, it shot to No.4 in 2022 and presently climbs another spot, entering the main three.

What you'll eat: Diverxo's tasting menu loosens up north of 12 courses of unadulterated theater, starting with XO tapas of simmered child octopus with jamón pith and finishing with mochi bonbons with Thai-style dulce de leche and finger lime. Asian impacts are available all through, in everything from ocean cucumber yakisoba to lobster-head vindaloo.

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Gourmet expert CV: Propelled by culinary specialist Abraham García of Viridiana, where his family used to eat when he was a youngster, Muñoz started his vocation in kitchens in Madrid prior to moving to London to work at Hakkasan, Nobu, Nahm and Locanda Locatelli. He got back to Spain in 2007 to open Diverxo, where he immediately turned into the second-most youthful individual on the planet to acquire three Michelin stars, at 33 years of age. In 2012, he opened the more easygoing Streetxo, and in 2022 he followed with Ravioxo, serving unpredictable dumplings and Asian-affected pastas.

Pigs could fly: Coffee shops at Diverxo can't resist the urge to see the flying pig subject that shows up all through the café in odd workmanship, tapestries and, surprisingly, the ceramics. The porcine animals address Muñoz's desire, a riposte to the way that when he referenced as a kid that he would one day own an eatery where individuals lined around the bend, his dad answered: 'sure, and pigs could fly'. Muñoz absolutely triumphed ultimately.