Guy Savoy, in Paris, repeats as the best restaurant in the world for the seventh consecutive time in La Liste, the guide created by the French Ministry of Foreign Affairs and which recognizes the 1,000 best tables in the world every year since 2015.
But this establishment located in the palace of La Monnaie (French National Mint and Stamp House) and whose kitchens are led by veteran chef Guy Saboy shares first place with a score of 99.50 points with six other restaurants, which are the New Yorker Le Bernardine —with which it already tied in the last edition of this list—, L’Enclume-Simon Rogan (United Kingdom), La Vague d’Or – Le Cheval Blanc (France), Schwarzwaldstube (Germany), Lung King Heen (China) and Sushi Saito (Japan).
In a week in which Spanish chefs have achieved a great presence in The Best Chefs Awards, a ranking led once again by Madrid chef Dabiz Muñoz, great houses in our country have also been highly rated in La Liste. Atrio (Cáceres), by chef Toño Pérez and sommelier José Polo, and the eponymous restaurant by chef Martín Berasategui in Lasarte-Oria, occupy second place with fifteen other restaurants and a rating of 99 points.
Arzak (Donostia), by Juan Mari and Elena Arzak, and El Celler de Can Roca (Girona), by the Roca brothers, have achieved third place in the ranking along with more than twenty establishments from around the world, thus improving its position compared to last year’s results, with 98.50 points.
Aponiente (Cádiz), Arzumendi (Biscay) and DiverXo (Madrid) are also very well positioned, in fourth position; Akelarre (Donosti), Coque (Madrid), Quique Dacosta (Denia) and Ricard Camarena (Valencia), who are fifth; o Cenador de Amós (Cantabria), Cocina Hermanos Torres (Barcelona), Iván Cerdeño (Toledo) and Lasarte (Barcelona), in sixth place.
To offer a selection of the 1000 best restaurants in the world, La Liste has created its own algorithm, which it has dubbed “the ranking of all rankings.” It obtains its results based on scores and classifications from popular restaurant guides, as well as opinions from national and regional press, or customer ratings.
In each edition, the algorithm calculates new scores for the 1,000 restaurants in the ranking, also assessing the environmental and social responsibility, sustainable development and fair remuneration of the establishments that comprise it.
