Nikkei cuisine restaurant Maido is the best in the world

There had been a lot of chatter in the days leading up to the race to find out who would replace Disfrutar on the World's 50 Best list. Many people believed it would be Asador Etxebarri's year, as it was in second place last year. But instead, it was the year of the Peruvian restaurant Maido, an excellent restaurant specializing in Nikkei cuisine. Etxebarri had to settle for an individual award, that of its sommelier, Mohamed Benabdallah, who was recognized as the best in the world.

Maido's chef, Mitsuharu Tsumura, better known as Micha, said: "In these times when we have differences, gastronomy is an example of how we can come together. We talk about sustainability but also about sustainability with people. We must be an example for the world thanks to the power of food." The chef, who has ancestors in Osaka and is an example of Nikkei cuisine, a fusion of Japanese and Peruvian cuisine, received a standing ovation. This is the second time the award has traveled to Peru, and specifically to Lima, as two years ago it was Central by Virgilio Martínez who won.

As for the other positions in the ranking, apart from the second place for Asador Etxebarri in Axpe, the podium is completed by Quintonil in Mexico City. In fourth place is DiverXo, the Madrid restaurant by Dabiz Muñoz. In fifth place is Alchemist in Copenhagen. In sixth place is Gaggan in Bangkok; in seventh is Sézanne in Tokyo; in eighth is Table by Bruno Verjus in Paris; in ninth is Kjolle in Lima, and closing the top ten Don Julio, from Buenos Aires.

And in Catalonia, what?

It's important to remember that the fact that Disfrutar doesn't appear on the list doesn't mean it has dropped in the rankings. It just means that once you finish first, you become part of a select club called Best of the Best, and you're out of the competition. The three Disfrutar chefs attended the gala with a relaxed attitude and in a very different way from how they experienced last year's event. Eduard Xatruch recommended to the new top of the list, before his name was announced, "that he celebrate it because it's a huge recognition": "In the end, it doesn't change your life, but it gives you more strength to do things even better."

The best news for Catalonia comes from the restaurant Enigma, which has finished in position 34. Last year it was in positions on the extended list, which goes from 51 to 100. Specifically, at number 59. And this year, since it was not there when this second half of the second half of the 50 best was published a few days ago, "It's not a new situation for me," said Albert Adrià at the airport on the way to Turin. The chef has been a regular at the gala, both for El Bulli and for Tickets. Adrià also makes up for the disappointment of the Michelin gala in which, Despite all the predictions, he did not get the second starWhat Albert Adrià didn't know was that another recognition awaited him during the evening.

To close the chapter of good news, the extended list also brought another joy to the city of Barcelona: the incorporation of the Torres brothers with their restaurant in Les Corts, Cocina Hermanos Torres. Specifically, they have obtained this recognition eight times: five at El Bulli (2002, 2006, 2007, 2008 and 2009), two at El Celler de Can Roca (2013 and 2015) and one at Disfrutar (2024). Before, yes, in any case, it could be repeated. This year was the 23rd.