The world's 50 best restaurants of 2017

 cookbook collage

The annual ranking of the World's 50 Best Restaurants has just been revealed. For the first time in several years, a US restaurant tops the list. Daniel Humm and Will Guidara's Eleven Madison Park moved up two spots from last year to claim the title of World's Best Restaurant for 2017.  The 2016 winner, Osteria Francescana  led by chef Massimo Bottura, slipped to second place.

Spain's El Celler de Can Roca also fell one place to claim the number three spot on the list.  The biggest mover in 2017 was Dan Barber's Blue Hill at Stone Barns, which rose an impressive 37 positions to land at number 11 in the rankings. The highest new entry award goes to Alléno Paris au Pavillon Ledoyen, located in Paris, France, which clocked in at 31. Daniela Soto-Innes of number 40 restaurant Cosme in New York is the only woman on the list. 

Turning to the specialty awards, Heston Blumenthal won this year's Lifetime Achievement Award while Dominique Ansel nabbed the title of Best Pastry Chef. Ana Roš of the restaurant Hiša Franko in Slovenia was named Best Female Chef.

Many restaurants on the list will be familiar to EYB Members from the cookbooks of the chefs who lead the eateries. A large number of those titles are published under the Phaidon imprint. Remember that EYB Members receive a 30 percent discount on books from Phaidon; visit the special EYB page to receive these great savings. You can also learn more about the books from chefs on this year's list on the Phaidon website

Several of the stunning Phaidon cookbooks from top 50 chefs on this year's and previous lists are indexed, including Mexico from the Inside Out by Enrique Olvera, D.O.M. by Alex Atala, Mugaritz by Andoni Luiz Aduriz, Noma by Rene Redzepi, Osteria Francescana by Massimo Bottura, Fäviken by Magnus Nilsson, Coi by Daniel Patterson, and Peru: the Cookbook by Gastón Acurio. El Celler de Can Roca is currently being indexed.

Non-Phaidon published books indexed on EYB include Eleven Madison Park: The Cookbook by Daniel Humm and Will Guidara, Alinea  by Grant Achatz, Origin  by Ben Shewry of restaurant Attica in Australia, and several books by Alain Passard of Arpège in France and Eric Ripert of Le Bernardin in New York. Relæ: A Book of Ideas by Christian Puglisi is being indexed now. 

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