El Celler de Can Roca in Girona, which has long been hailed as one of Spain's most exciting places to eat and which spent two years at no.2 on the list, swapped places with Denmark's Noma, which held the top ranking for the last three years. The Roca brothers' (pictured below) restaurant is known for its combination of Catalan dishes. Joan heads the kitchen, Jordi is head pastry chef and Josep is head sommelier, in charge of front of house.
Spain continued to dominate the top 10, with San Sebastian's Mugaritz at no.4 (Chefs' Choice award in 2012) and Arzak remaining at no.8. The country has five restaurants on The World's 50 Best Restaurants list in total. Quique Dacosta, known for his eco-cuisine, climbed 14 places to no.26. Asador Etxebarri featured at no. 44 on the list.
Peru's Astrid Y Gaston rose 21 places to be crowned the “Highest Climber” on the list, an award sponsored by Gaggenau. South America has six restaurants on the list with Alex Atala's D.O.M at no. 6, once again named "The Acqua Panna Best Restaurant in South America".
Asia now boasts seven restaurants in the world ranking, including Asia's highest ranked restaurant Narisawa at no.20. Hong Kong has two restaurants on the list: Amber bar, which rose eight places to no.36; and 8 1/2 Otto E Mezzo, ranked on list at no. 39. Other restaurants in Hong Kong ranked between 51 to 100 are Caprice at no. 73, Lung King Hee at no. 75, and Bo Innovation at no. 90.
In the US, included in the list were: Eleven Madison Park (no.5, pictured below), Per Se (no.11), and Grant Achatz of Alinea in Chicago (no.15).
The World's 50 Best Restaurants is organized by Restaurant magazine. The list is created from the votes of The Diners Club World's 50 Best Restaurants Academy, a group of over 900 international leaders in the restaurant industry. The Academy comprises 26 separate regions around the world, each of which has 36 members, including a chairperson, and each member can cast seven votes. Of those seven, at least three votes must recognize restaurants outside of their own region. The panel in each region is made up of food critics, chefs, restaurateurs and “gastronomes”.