Show Mobile Navigation

The Top 10 Restaurants of 2007

Since 2002, San Pellegrino have published a list of the top restaurants in the world. They have recently announced their top list for 2007. This is a list of the top ten restaurants on the list.

10. Arzak SpainWebsite

10 Arzak 02

The Arzak story is rooted in tradition, but ambitious chefs and diners are drawn there by its reputation for the avant-garde, its research kitchens and experimental bent. This is the next wave of Nueva Cocina Vasca from its founders, as seen in dishes like Apples Roasted in Foie Oil, Soup of Prawns and Cactus, From the Egg to the Chicken, and The Lemon, The Sand and The Dates.

The Arzak cellars are another journey altogether. Alongside a wealth of Spanish and French wines are intriguing collections from the Golan Heights and from Porto. There’s a Champagne and sparkling wine room as well as a cigar room with smokes from Cuba, Mexico and the Canary Islands.

Seal-flipper pie, scorpions, and shark-fin soup are delicacies. Read all about them in Acquired Tastes: On the Trail of the World’s Most Sought-After Delicacies at!

9. Per Se United States of AmericaWebsite

09 Per Se 02

Though superstar chef Thomas Keller started off his stellar career in the Big Apple at acclaimed restaurants La Reserve, Restaurant Raphael and Rakel, it was at The French Laundry on the Californian coast that he hit his stride and came to be seen as the US’ greatest chef. In 2004, Keller returned to New York to open Per Se. Renowned designer Adam Tihany makes the most of the setting where you’ll find a version of the famous blue door – fashioned after the French Laundry’s own, an elegant fireplace and a field-stone interior in a crisp, urban environment, with excellent views of the park and just 15 coveted tables.

There are two menus only, both nine courses, a chef’s tasting and a vegetable tasting menu. Classics from the French Laundry, such as the famed Oysters and Pearls and the Salmon Tartare, are there, but the daily-changing menu also includes perfect examples of the Per Se style, complete with some of Keller’s signature dishes – “Schnitzel Holstein” Pan Roast “Ris de Veau”, and Sunny-Side Up Quail Egg”.

8. Le Louis XV MonacoWebsite

08 Louis Xv 02

The four-course Les Jardins de Provence – mainly vegetarian- is a fitting introduction to the locale. Dishes like Fraises des Bois in their Natural Juice, Mascarpone Sorbet, Veal cooked ‘en cocotte’, Baked Potatoes and Braised Lettuce, or Risotto with Artichokes are perfect examples of Riviera cuisine.

The setting, however, is sheer extravagance. The dining room, decorated in the style of 17th Century Versailles, sparkles with gold and mirrors, mixed with the bright light flooding in through French windows. For the lucky few, there’s the magnificent Aquarium, a smaller dining room in the heart of the kitchen where six video screens stream in the action.

7. Mugaritz SpainWebsite

07 Mugaritz 02

Chef Andoni Luis Aduriz doesn’t offer the headline-grabbing fireworks of most fashion-forward and playful modern Spanish cuisine, but is nevertheless setting the agenda for the next generation of chefs. A subtle, intellectual and harmonious cuisine – one that divides opinion – is delivered in a pastoral environment (a former cider bar) in the hills outside San Sebastian in the Basque country.

Vegetable cookery is stellar as evinced by Vegetables, Oven-roasted and Raw, Sprouts and Greens, Wild and Cultivated, Seasoned with Browned Butter and Dusted with Seeds and Petals, Emmental Cheese. Foie Gras is another speciality – Aduriz worked with the University of Granada’s liver transplant unit to better understand the DNA of duck livers. He is said to discard some 70 per cent of what he buys, serving only the finest lobes, cooked in a multi-stage process of searing, roasting, smoking and resting.

6. Bras FranceWebsite

06 Bras 02

The stark landscape of the Aubrac, home to Michel Bras’ restaurant is characterised by dense forests and miles of pasture where the region’s famous Aubrac cattle graze. But on the crest of Le Puech du Suquet, the landscape is broken up by a commanding vision in glass and steel: Restaurant Bras, housed since 1992 in a thrillingly futuristic design by architect Eric Raffy.

Rustic local speciality, Aligot, an ultra rich, elastic purée of potatoes and Laguiole cheese, is always on the menu, and is to this day made by Bras’ mother. Menus are printed twice daily and change throughout the six months (April to October) when the Aubrac’s forests, pastures, and meadows are at their most fecund.

You can’t find this in a restaurant, so fire up your grill for some Canned Unicorn Meat at!

5. Tetsuya’s AustraliaWebsite

05 Tetsuyas 02

Tetsuya’s Restaurant is regarded as one of the finest restaurants in the world – Tetsuya Wakuda is the chef of this internationally-acclaimed restaurant in Sydney, Australia, housed in the former Seagram’s building. Tetsuya’s cuisine is based on Australian, Japanese and global sensibilities, and makes use of Australia’s bountiful ingredients including Tasmanian Sea Trout, which forms his signature dish. They have a ten-course degustation menu which costs AUD $195 (GST inclusive) per person, plus drinks or you can choose to have a wine course for AUD $90 (GST inclusive).

Tetsuya’s has garnered numerous global accolades including 2004, 2005 and 2006 mentions in the Restaurant (Magazine) Top 50. It was also awarded the highest rating in the Sydney Morning Herald Good Food Guide 2007 (Three Chef’s Hats), Restaurant of the Year and Best Fine Dining at the Restaurant & Catering Association Awards 2005. In 2007 Restaurant awarded Tetsuya’s fifth place on its list of the world’s top 50 restaurants. It has been named Good Food Guide’s Restaurant of the Year for 2007.

4. The French Laundry United States of AmericaWebsite

04 French Laundry 2

The French Laundry is a 62-person gourmet restaurant located in Yountville, California, in Napa Valley. The chef and owner of the French Laundry is Thomas Keller, who is also involved in the restaurants of Bouchon, in Napa Valley, and per se, in New York City. Notable alumni of the French Laundry’s kitchen staff include Jonathan Benno (of per se), Grant Achatz (of Alinea), Ron Siegel (of The Dining Room at the Ritz-Carlton), and many others.

Tasting menus consist of between five and eleven dishes, often with some optional courses (for example white truffles, foie gras or Wagyu beef or black truffles) for about $30 to $100 more – a “supplement.” Unadvertised, but available by arrangement, is a special tasting menu with approximately twenty courses at about $400. Thomas Keller’s per se in New York shares a similar menu and pricing structure.

3. Pierre Gagnaire FranceWebsite

03 Gagnaire 02

Pierre Gagnaire is a well known French chef, and is the Head Chef and owner of the eponymous Pierre Gagnaire restaurant at 6 rue Balzac in Paris. Gagnaire is an iconoclastic chef who was at the forefront of the fusion movement. Beginning his career in St. Etienne, where he won 3 Michelin Stars, Gagnaire tore at the conventions of classic French cooking by introducing jarring juxtapositions of flavors, tastes, textures and ingredients. His influence on cooking has been worldwide.

The restaurant is considered one of the finest in France, specializing in ‘Modern French’ cuisine. Gagnaire is also Head Chef of Sketch in London. In 2005, both restaurants were ranked in the top 20 in the world by industry magazine Restaurant, with Pierre Gagnaire was ranking third in 2006 and 2007.

2. The Fat Duck United KingdomWebsite

02 Fat Duck 02

The Fat Duck is a restaurant run by chef Heston Blumenthal in Bray, Berkshire, England. In 2005 it was named as the best restaurant in the world by Restaurant magazine, and it came second in 2004, 2006 and 2007. Unlike most of the top ranked restaurants, which are located in exclusive districts of major cities, The Fat Duck is to be found in a modest cottage style house in a country village.

Blumenthal adheres to the principles of molecular gastronomy, according to which the quality of the diner’s experience can be enhanced considerably when the physical and chemical processes that take place in cooking are understood. This approach to studying and designing food at The Fat Duck results in the discovery of unconventional and often bizarre-sounding dishes. For example, the restaurant’s tasting menu, a tour of Blumenthal’s signature creations, features “snail porridge”, “sardine on toast sorbet”, and “salmon poached with liquorice”.

1. El Bulli SpainWebsite

01 El Bulli 01

El Bulli is a three-Michelin star restaurant run by chef Ferran Adrià in Roses on the Costa Brava in Catalonia, Spain. The small restaurant overlooks the Cala Monjoi bay, and has been described as “the most imaginative generator of haute cuisine on the planet”, with a great deal of work done on molecular gastronomy. Restaurant Magazine has judged El Bulli the best restaurant in the world on three occasions – in 2002, 2006 and, most recently, in 2007 (a record).

The restaurant has a limited season from April to September; bookings are taken on a single day in the previous October. It accommodates only 8,000 diners a season, with 800,000 people calling to try and book places – around 400 requests for every table. The average cost of a meal is €250; the restaurant itself has operated at a loss since 2000, with operating profit coming from El Bulli-related books, and lectures from Adrià.

Sources: Wikipedia

Technorati Tags: ,

Listverse Staff

Listverse is a place for explorers. Together we seek out the most fascinating and rare gems of human knowledge. Three or more fact-packed lists daily.

Read More: Twitter Facebook YouTube

  • noel

    This list just blew me away, I wonder when I will have the chance to dine in any one of these restaurants.

  • I am sad to say that I haven’t yet – but I plan to go to the Fat Duck this year.

  • wowzer

    They all sound amazing. We used to have a little local place called Sencha that I believe would have placed among these, at least in honorable mention. Some features sounded bizarre but were the epitome of cuizine (such as dry-roast rack of boar with white-truffle pilaf and mango chutney.) I’d like to try The French Laundry one day, just to see if it is as good as Sencha was.

  • wowzer: When I was in SF in January I nearly went to the French Laundry. I wish I had. I bought the cookbook instead :)

    • moversjournal

      Don't worry – you wouldn't have been able to get in. Reservations open three months in advance, and you have to start redialing your phone the SECOND their doors open in the morning three months before the date you want. Within half an hour, the night in question will be booked up.

  • My trip to Tetsuyas cost $600 (2 people) and I still considered it to be great value. It was simply amazing!

    The comedy troupe The Chaser snagged a freebie there by dressing up as a newly-married couple. Here’s the footage (at the 2:00 mark):

  • ben

    Big Muddys in burlington iowa, on the riverfront. Beats these out for several reasons.
    1. you can come in wearing a bath robe and they will let you eat, so blue jeans and a tshirt arent a problem
    2. It doesnt cost as much but the food is probably better than all of these (well, at least the steak is good)
    3. Its got a great view of the mississippi river
    4. I live nearby

  • Carrie

    I highly recommend The French Laundry. I got to eat there last year and it was definitely a once-in-a-lifetime experience. I did go for the add-ons – couldn’t resist the fois gras and the Wagyu beef. However, it ain’t cheap! There were 4 of us at the table and the tab came up to 4 digits. Oh yeah, the wine list was about 95 pages long. But if you’ve got the money (and the impossible to get reservations) it’s well worth it.

  • chadster

    Delicious food… small portions. I guess it’s usally pretty rich thoug?, I can’t exactly afford to eat at places like this, being a starving student and all.

  • manboobchoir: hilarious!

    ben: heh no bias though eh?

    Carrie: Wow you are so lucky! I am envious!

    chadster: at the restaurants I have eaten in (none on this list) the food is as you describe – small portions but a few bites gives the taste and fullness of a large plate. They say you should feel like you could eat just one more bite at the end of each plate.

  • chadster

    Wow… sounds like the best thing ever! I love food…….

  • Sean

    Hmph. I like for my food to look edible, and the bill to not include a cut for Trumpisicus, the gilded god of “prestige pricing”.

    Furthermore, I would hope that the environment to the dining would not leave me distracted from the food — by either being too sordirdly messed-up, or messed-up with being too [explitive] decorative/artsy/whatever.

    I will never order a desert of bourgeois cakes, and I will not get high on a state of “fancy”. I guess, those restaurants don’t cater to the likes of me, then — fair enough.

    Nice to see “how the other side lives,” though, and to now have this quaint reminder, I really don’t want to be on that side of the tracks. Danke schon.

  • Pingback: » Blog Archive » 50 Fabulous Food Lists: A Cleveland Food Blog - Cleveland Restaurant Reviews - Kitchen Product Reviews - Recipes()

  • the picture on number 9 doesnt really make me hungry lol it looks really weird…but knowing that it made this list it must taste good

  • R. Nixon

    The deli in our K-Mart has great sandwiches and nachos.

  • Vera Lynn

    Ben I hope you are OK with the recent flooding in Burlington, IA. I went to Univ of IA and the destruction is breaking my heart. If Big Muddys opens back up after the water recedes, I will go.

    I love a good steak. Got a list of good steakhouses?


    Tips to own a ‘top restaurant’:

    1. Choose a stupid name
    2. Prepare a very, vey small dishes
    3. Price = quality, even if it’s false
    4. Your restaurant can’t be in Germany, Canada or Latin America
    5. Choose the most ridiculous names for your dishes
    6. It’s totally banned prepare common food
    7. The chef must write books or spoke conferences
    8. Use strange terms to refer food, like deconstruction, fussion, new-wave, minimalist, blond, realistic, performance…
    9. The decoration is more important that the food
    10. If the ingredients are expensive, small, tasteless and strange, your food is great

  • The pictures of the restaurants (especially Le Louis XV) are nice but the food pictures look somewhat scary.

    I tend to judge restaurants by their atmosphere (and the range of vegetarian food) because I think food tastes best when you’re happy. If anyone has a list of restaurants ranked by atmosphere that’d be awesome :-D

  • spinny

    HJCFC i’m sorry but you are a moron, have you ever eaten anything other than cheese wiz out of the can or licked a window clean for a meal? nothing compares to fresh and immaculate tasting ingredients prepared simply, the idea behind small portions is to allow you to eat more courses, tetsuya for example offers 10 courses , if each of these courses weighs as little as 100 grammes you’re still eating a kilo of food.

  • Sky

    Fine food is golden but honestly, I am disappointed. I find no Italian restaurants on the list? Not even one… :S

  • ChicagoChef

    As a man who loves good food, I find this list great, but I wish Alenia (here in Chicago) were on it…

    However, as a chef, I am offended by quite a number of these comments.

    Spinny: With the exception of the first sentance, I agree wholeheartedly with you. I feel that “moron” is a little harsh. Igrnoant? Missing out? Denying hisself a fantastic experience because things like rilettes de veau, fois gras, and vichysoisse sound “icky”? Yes, yes, and yes.

    Tempyra: Trust me, when you are eating food that is that good, you cannot help but be happy.

    To the people who say the food looks scary, is overpriced, or anything of that nature: If you were to walk into my restaurant, I would hand you ten dollars and point you in the direction of the nearest fast-food franchise.

  • Casey

    this is cool, I have personally eaten at the french laundry when i was 12 years old with my foster family

  • Copaface

    Heston Blumenthal is a nut job.

    KFC should be on here ;)

  • Tex

    Never have understood the world of “fancy” eating. Guess I’m just a rube but I don’t want me meal to look like art.

  • maggie

    you forgot applebees…..

  • lassie1

    is foie gras not a cruelly force fed ducks liver……ew,ew,ew,ew,ew,ew!! give me a curry chip any day.
    I love italian food. there really should be an italian restaurant here. i think traditional english food is beautiful…yorkshire puddings with a roast and gravy…mmm. And irish home made bacon, cabbage, potatoes and white creamy sauce..yum im hungry now!

  • Casey

    21 years old, ate at the French laundry at age 15. awesome experience

  • I have eaten at two 3 star Michelin Guide Restaurants, both in France. One was “La Mere Poulard” in Mont St. Michel as their specialty is a 10 egg omelette with mushrooms (“omelette avec champignons”) and I had lunch at the Restaurant, “L’Esperence” (Hope) in the little French village of Vezelay, owned by European Known Chef Marc Meneau. Lunch there for 2 was $195. And that was about a minimum price for what we had.

  • Venita Frack

    Thank you for every other informative site. The place else may I am getting that type of info written in such a perfect way? I’ve a challenge that I am just now operating on, and I have been on the look out for such information.

  • Pingback: The Top 10 Restaurants of 2007 | Enfopedia()