The Basque restaurant Azurmendi, Eneko Atxa, is the best restaurant in Europe by 2015, as announced by Steve Plotnicki, creator of the OAD guide (Opinionated About Dining), one of the rating indices world's most prestigious restaurants. Interestingly, Noma and El Celler de Can Roca, first and second in the rankings of Restaurant magazine, here appear in position 9 and 24 respectively.
Azurmendi, which has three Michelin stars, tops the list of the hundred best hotel in Europe that has been made public for the first time in Spain. The ceremony took place in the Tickets restaurant of Ferran and Albert Adrià brothers, who also appears in the list, but at number 38.
How it is really a meal at the best restaurant in Europe
Eneko Atxa, chef Azurmendi
Nestled in Larrabetzu (Vizcaya), very close to Bilbao, this restaurant is located in an impressive sustainable building, perfectly integrated into the environment, all of it based glass, wood and stone and has the greatest technological advances. solid and elegant, with Basque roots and very personal cuisine. In the dishes, clean flavors, light combinations of great technique, refined appearance and quirky touches that invite to play diner.
Pioneer of modern Basque cuisine and champion of sustainability, Azurmendi (Larrabetzu, Vizcaya), up 18 positions in the "ranking" to reach number one, so dethroning In de Wulf (Dranouter, Belgium), who happens to occupy the fourth place.
After Azurmendi, the Troisgros (Roanne) yL'Arpège (Paris), French appear and at number five stands the Restaurant Quique Dacosta, Denia (Alicante).
And the best restaurant in Europe is ... in the Basque Country
Restaurante Azurmendi
Dacosta, who in 2012 and 2013 topped the list, said to Efe that you think justice has been served with the triumph of Azurmendi 'because the movement of everything that happens in the world of cooking is produced in Spain. "
According to this classification, four of the ten best restaurants in Europe are Spanish, as well as Azurmendi and Quique Dacosta, the Diverxo restaurant in Madrid, which has three Michelin stars and chef David Muñoz at the front of the kitchen, ranks seventh, and Etxebarri BBQ, Axpe (Vizcaya), directed Victor Arguinzoniz, it ranks as tenth. As pointed out by Steve Plotnicki to make public the list of restaurants cult, "this has been a great year for Spanish restaurants and has won four of the top 10".
Among the 100 restaurants listed thirteen Spanish list, including Sant Pau (Sant Pol de Mar, Barcelona), Carme Ruscalleda, ranked 20th; El Celler de Can Roca (Girona), the Roca brothers, at 24; and Arzak (San Sebastian), of Juan Mari Arzak, at 33.
He also stressed that, in addition to the remarkable rise of Azurmendi, who has spent the eighteenth place in 2014 to first in 2015, Diverxo has increased from 88 last year to the current number seven, which is the largest leap that has given a restaurant ever in the history of the list.
To Plotnicki, establishments newcomers like the Parisian David Toutain, Restaurant A.T. and Nicolai Nørregaard of Kadeau Copenhagen are a good indicator of the direction it is taking the cuisine.
In presenting the awards in Barcelona, it has also remarked that there are five restaurants offering Asian cuisine list, which is a great achievement for this relationship of good cooking.
Opinionated About Dining (OAD) is one of the major rating systems Restaurants draws up a group of experts knowledgeable and highly trained in culinary arts who travel the world to experience the gastronomic art. OAD survey of the statistical accuracy, transparency, discerning palate and the weighted votes of its members, so it offers a distinct perspective of the other qualifications of the restaurants.
Although long cooking is a passion of Plotnicki, it has not always been the case, since, before co-founding Profile Records in 1981, was a guitarist and composer of success.
In 2003 he launched a discussion forum, which became his blog "Opinionated About Dining", which was consolidated as one of the earliest and most prolific bloggers on gastronomy, and what was conceived as a way to share information on experiences dining with other enthusiasts, he evolved to develop official surveys since 2008 punctuate the best.
