World’s 50 Best Restaurants announced

Last year we had to wait until October to learn the results, but the 2022 World’s 50 Best Restaurants were announced on 18 July. As usual, European restaurants had the strongest showing, but more South American, Asian, and African venues have popped up.

A fair number of chefs on the top 50 (as well as entries 51-100) list have written cookbooks, most of them about their highly regarded restaurants. These books are often filled with lush images and recipes that most of us will not try to replicate at home but which can inspire kitchen creativity nonetheless. Restaurants and/or chefs in the top 100 with cookbooks include: 

• One Day at Geranium Restaurant by Bent Christensen and Claes Bech-Poulsen (Geranium, #1 – this restaurant will be ‘retired’ and no longer eligible to be on the list)
• Central by Virgilio Martinez and Nicholas Gill (Central, #2)
• Books by Enrique Olvera (Pujol, #5)
• Etxebarri by Juan Pablo Cardenal and Jon Sarabia (Asador Etxebarri, #6)
• Elkano: A Culinary Landscape by Juan Pablo Cardenal and Aitor Arregi (Elkano, #16)
• Mugaritz. Vanishing Points and Mugaritz: A Natural Science of Cooking by Andoni Aduriz (Mugaritz, #21)
• Books by Bertrand Grébaut (Septime, #22)
• Books by Björn Frantzén (Frantzén, #25)
• My Way: From the Gutters to the Stars by Tim Raue (Restaurant Tim Raue, #26)
• Cook the Mountain: The Nature Around You by Norbert Niederkofler (St. Hubertus, #29)
• Several books by Alain Passard (Arpège, #31)
• Quique Dacosta 2000-2006 by Quique Dacosta (Quique Dacosta, #42)
• Boragó: Coming from the South by Rodolfo Guzman (Boragó, #43)
• Books by Eric Ripert (Le Bernardin, #44)
• Combinações Improváveis (Bilingual Edition): Receitas do Programa de Televisão / Recipes from the TV show by by José Avillez (Belcanto, #46)
• Donabe: Traditional and Modern Japanese Clay Pot Cooking by Kyle Connaughton (SingleThread, #50)
• D.O.M: Rediscovering Brazilian Ingredients by Alex Atala (D.O.M., #53)
• Eneko Atxa Azurmendi by Eneko Atxa (Azurmendi, #55)
• Books by Dominique Crenn (Atelier Crenn, #72)
• The Third Plate: Field Notes on the Future of Food by Dan Barber (Blue Hill at Stone Barns, #74)
• Estela by by Ignacio Mattos and Gabe Ulla (Estela, #79)
• Benu by Corey Lee (Benu, #97)