Thinking a lot about this question recently I came to the conclusion that my palate and taste changes as time goes by and so does my preference in restaurants. I remember the first time the San Pellegrino list came out and I was ready to tick most of the restaurants in the top 10. About eight to ten years ago I then visited the Fat Duck, then the French Laundry and then Pierre Gagnaire in short succession. All of them were different, amazing and memorable at the same time. Then in the following years I realised obviously that lists come and go, but also trends and fads such as molecular cuisine, fusion, obligatory jackets to be worn, opulent villas and castles that were the only backdrop for haute cuisine were no real guides for great food. Then last year I visited Asador Etxebarri in Bilbao and I realised that a simple one Michelin star modest structure in the middle of the Basque hills could prove that amazing cooking was not the prerogative of some nations, cities, fancy accessories, new wave kitchen techniques and technology, but all it needs is ingredients, technique and passion. With these three you can go anywhere.
FOODPOLICE 