Madrid, (EFE).- The list of the best 100 restaurants prepared by “The World’s 50 Best Restaurants” has placed Aponiente restaurant (El Puerto de Santa María, Cádiz) in 64th place, in 81st place Azurmendi ( Larrabetzu, Bizkaia), in 82 to Enigma (Barcelona) and in 96 to Ricard Camarena (Valencia).
The 21st edition of the list of the best 100 restaurants prepared by “The World’s 50 Best Restaurants”, which will be released in full on June 20 in Valencia, has today made public the restaurants that have entered the second tranche of this classification. , from position 51 to 100.
Thus, position 64 goes to Aponiente, the three-starred restaurant where chef Ángel León develops techniques to turn the parts of the fish that went to the trash into edible and sweet, because recovering the marine environment is one of the objectives of this chef from the sea .
The next one among the last 50 positions, specifically 81, is the Azurmendi restaurant, another of the three Michelin stars in Spain led by the chef Eneko Atxa and which in the last edition of the “50 Best” was in position 55.
A restaurant that, according to the organization of the list, is a “long-standing member” since it appeared on it for the first time in 2014 and has twice risen to number one on the list of best sustainable restaurants thanks to its philosophy “green”.
“The tasting menu is a journey through Atxa’s playful and seasonal creations, which include everything from roses and nectar from the garden to grilled tuna with vegetable stew and reduction of pig’s trotters,” the organization added.
Atxa is followed by another great acquaintance of the “50 Best”, the Catalan chef Albert Adriá, who is in charge of “Enigma” (in position 82), a Barcelona business that closed during the pandemic in 2020 and reopened in 2022 “with a new concept of a la carte”.
Finally, in this second part of the list, chef Ricard Camarena (position 96) is for the first time, who after hearing the news has assured that he has received it with “great joy”: “Being included in this classification, even if it is in the second section, it is a way to continue positioning the restaurant at all levels”.
The chef, who is entering this list for the first time, has assured that the first person he has thought of is his partner and partner, Maricarmen Bañuls, but also “the people who fight every day and, in some way , they suffer, because they would like to do things better”.