With the World’s 50 Best Restaurant Awards announced at the end of April in London and a newly crowned number one in the shape of Girona, Spain’s El Cellar de Can Roca, there’s never been a better time to recline and fine dine – here are our four favourite dishes of the moment from around the world. Bon Appetit! Eleven Madison Park - New York
Gourmands flock to this soaring, clubby salon for a taste of Daniel Humm’s market-driven prix-fixe menu where innovation of presentation is matched by depth of flavour, the perfect instance of which is Carrot Tartare.
Paying homage to a great New York tradition of steak tartare but also to the region’s great agricultural bounty, an old-school meat grinder is affixed to the table and carrots are ground through by hand.
Guests are then invited to season their own tartare with a variety of ingredients, including a pickled quail egg yolk, mustard oil, sunflower seeds, and local sea salt.
11 Madison Avenue (24th Street) /
+1 212 889 0905 /
lunch Mon-Fri, dinner Mon-Sat / http://www.elevenmadisonpark.com Gaggan - Bangkok
Chef Gaggan Anand’s pioneering work on Indian food and ingredients has resulted in what he calls ‘progressive cuisine’ and resulted in his eponymous restaurant
claiming the #10 spot on the inaugural Asia’s 50 Best Restaurants List. In a pretty white villa tucked away from the bustle of Soi Langsuan, you can’t help but be charmed by chef Annand’s infectious enthusiasm as he goes table to table.
Whether you choose degustation or a la carte, this month sees the launch of the dish Oysters and Ice-cream. Inspired by Bengal (where locals love mustard and seafood together), the dish pairs freshly shucked French Marennes oysters with Bengali mustard root ice-cream and kokum chutney, summer flowers and black mustard cress.
68/1 Soi Langsuan (opposite soi 3) /
+ 66 2 652 1700 /
dinner only / http://www.eatatgaggan.com Ryugin - Tokyo
Holding 3 Michelin stars, the #22 position on the World’s 50 Best Restaurants List and #2 on Asia’s 50 Best Restaurants list, Tokyo-based Ryugin chef Seiji Yamamoto isn’t short of a recipe or two.
Despite sublime dishes like sea perch grilled over charcoal and topped with roasted rice and a black vinegar glaze, or sukiyaki Kuroge wagyu sirloin with white asparagus, morels and onsen tamago, there is one dish that has become the house signature and therefore unmissable.
Usually made with strawberry, but sometimes apple, the -196 degree candy strawberry served with +99 degree strawberry jam is at once a fusion of extreme cold and heat, and a demonstration of exquisite culinary control. Smash open the glass-like candy shell to reveal flash-frozen fruit powder upon which softened hot fruit is then poured. Heaven.
1/F Side Roppongi Building, 7-17-24 Roppongi, Minato-ku /
+81 3 3423 8006 /
dinner only / set menu / http://www.nihonryori-ryugin.com Geranium - Copenhagen
Mention Copenhagen and most foodies’ thoughts turn to Noma, home to the world-famous culinary wizard Rene Redzepi, but the rest of the Danish dining scene is very much alive and kicking and nowhere more so than at Geranium, the exploratory show kitchen of Rasmus Koefed and his exquisitely presented works of edible art and Nordic terroir cooking.
Recently awarded 2 Michelin stars, look out for grilled Limfjord oysters with cabbage, parsley oil and pickled broccoli flowers served with butter and oyster sauce with bleak roe.
Per Henrik Lings Allé 4 /
+45 6996 0020 /
closed Sun-Tue / dinner only / http://www.geranium.dk