date:Apr 29, 2014
ard for three years from 2010 until 2012, with its menu boasting original dishes such as sea urchin toast, beef tartar and ants, and pear and kale.
Redzepi's meticulous attention to detail, innovative approach to foraging and experimentation with fermentation - all driven by passion and a relentless curiosity - has once again brought his restaurant to the pinnacle, the organisers said.
Spain's El Celler de Can Roca, run by the three brothers, slipped back into second place. The list featured s