> Location: Mexico City
> Chef: Enrique Olvera with Jesús Durón
Mexico City’s premiere restaurant features a seven-course tasting menu and a “taco omakase” menu of bar snacks, both of which showcase the country’s culinary roots and include a taste of Pujol’s famous aged mole madre. The elote features tender baby corn with chile and chicatana ant mayo, the huitlacoche (corn fungus) is served with black truffle, and the unforgettable mole madre is served only with a dollop of fresh mole nuevo and tortillas.
> Location: Madrid
> Chef: Dabiz Muñoz
From one of the world’s most creative cooks, this avant-garde hedonists’ paradise in an ultra-modern setting leads diners through 12 mind-bending courses that fuse Spanish cuisine with Asian flavors, defying divisions between sweet and savory – and managing to look quite magnificent in the process.
> Location: Barcelona
> Chef: Oriol Castro, Eduard Xatruch and Mateu Casañas
Molecular gastronomy guides the daring hands of the three chefs at Disfrutar – former stars of the kitchen at the legendary elBulli – leading to textural pairings that astound the senses. The tasting menus are akin to performance art, featuring fire, ice, smoke, and surprising flavors. Fluffy buns ooze beluga caviar and cream, crispy egg yolks balance on mushroom gelatin, and spheres of pesto reveal tender pistachios and eel.
> Location: Lima, Peru
> Chef: Virgilio Martínez and Pía León
Reflecting the remarkable biodiversity of Peru, the tasting menu at Central guides guests through the country’s altitudes and bioregions, with staple ingredients like purple corn and heirloom potatoes, as well as rarities like piranha, cushuro (caviar-like river algae), cactus milk, palm fruit, and coca leaves. The presentation of each course is as captivating as the exquisite cuisine.
> Location: Copenhagen, Denmark
> Chef: Rasmus Kofoed
Scandinavian aesthetics and seasonality permeate the decor and the plant- and seafood-based dishes at Geranium. The world class wine pairings and surprising non-alcoholic beverage pairing underscore the deep, layered flavors of the 16-course menu, which features sylvan elements like pickled pine needles, and traditional Danish ingredients including salted herring, rye bread, and dill aquavit.
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