{"id":33450,"date":"2018-04-27T18:30:00","date_gmt":"2018-04-27T16:30:00","guid":{"rendered":"https:\/\/www.diegocoquillat.com\/dev\/?p=33450"},"modified":"2018-04-27T12:38:40","modified_gmt":"2018-04-27T10:38:40","slug":"13-restaurantes-espanoles-entre-los-50-mejores-del-top-100-european-restaurants-2018","status":"publish","type":"post","link":"https:\/\/www.diegocoquillat.com\/dev\/13-restaurantes-espanoles-entre-los-50-mejores-del-top-100-european-restaurants-2018\/","title":{"rendered":"13 restaurantes espa\u00f1oles, entre los 50 mejores del Top 100+ European Restaurants 2018"},"content":{"rendered":"

Un total de 13 restaurantes espa\u00f1oles se a\u00fapan a los 50 mejores de la lista del Top 100+ European Restaurants <\/a>de\u00a0la gu\u00eda culinaria Opinionated About Dinning<\/a> (OAD).\u00a0 En esta edici\u00f3n, el asador Etxebarri<\/a> (Durango, Vizcaya), de V\u00edctor Arguinzoniz, se coloca en el podio ya que asciende de la sexta a la tercera posici\u00f3n<\/strong>.<\/p>\n

Este a\u00f1o el\u00a0prestigioso ranking est\u00e1 encabezado por el restaurante suizo Schloss Schauenstein<\/a><\/strong>. Su chef y tambi\u00e9n propietario, Andreas Caminada<\/a>,\u00a0ha conseguido incluirse en las mejores gu\u00edas culinarias del mundo en tan solo siete a\u00f1os. Ubicado en la peque\u00f1a ciudad de F\u00fcrstenau, lo inaugur\u00f3 cuando ten\u00eda s\u00f3lo 25 a\u00f1os, despu\u00e9s de un lustro de formaci\u00f3n en varias cocinas de renombre.<\/p>\n

\"Un<\/a>
Lista completa: OAD Top 100+ European Restaurants 2018<\/a><\/figcaption><\/figure>\n

De los 13 espa\u00f1oles situados en la lista del Top 100+ European Restaurants 2018, destaca la importante escalada del barcelon\u00e9s Disfrutar<\/strong> (Oriol Castro, Eduard Xatruch y Mateu Casa\u00f1as) que ha ascendido nada m\u00e1s y nada menos que 17 posiciones situ\u00e1ndose este a\u00f1o en el n\u00famero 12 de la lista. Ca l\u2019Enric<\/strong>, en La Vall de Bianya, le sigue de cerca; ha subido 16 puestos y se coloca en el n\u00famero 28 de la clasificaci\u00f3n. \u00c1ngel Le\u00f3n, con Aponiente<\/strong>, tambi\u00e9n protagoniza una subida notable y pasa de la posici\u00f3n 36 a la 25.<\/p>\n

Listado de restaurantes Espa\u00f1oles<\/h2>\n

03 Etxebarri<\/strong> V\u00edctor Arguinzoniz\u00a0 (Progressive Asador) Axpe, Spain<\/p>\n

05 Azurmendi\u00a0<\/strong>Eneko Atxa (Progressive Basque) Larrabetzu, Spain<\/p>\n

09 Restaurant Quique Dacosta <\/strong>Quique Dacosta (Progressive Spanish) D\u00e9nia, Spain<\/p>\n

12 Disfrutar<\/strong> Oriol Castro, Eduard Xatruch, Mateu Casa\u00f1as (Progressive-Molecular) Barcelona, Spain<\/p>\n

22\u00a0 El Celler de Can Roca<\/strong> Joan Roca (Progressive Spanish) Girona, Spain<\/p>\n

25 Aponiente<\/strong> \u00c1ngel Le\u00f3n (Progressive Spanish-Seafood) El Puerto Sta Mar\u00eda, Spain<\/p>\n

27\u00a0 Sant Pau<\/strong> Carme Ruscalleda (Contemporary Catalan) Sant Pol de Mar, Spain<\/p>\n

28\u00a0 Ca l\u2019Enric<\/strong> Jordi Junc\u00e0 (Formal Dining) Olot, Spain<\/p>\n

33 Diverxo<\/strong> David Mu\u00f1oz (Progressive Spanish) Madrid, Spain<\/p>\n

39\u00a0 Tickets<\/strong> Albert Adri\u00e0 (Tapas-Molecular) Barcelona, Spain<\/p>\n

43 Els Casals<\/strong> Oriol Rovira (Catalan) Sag\u00e0s, Spain<\/p>\n

44\u00a0 Enigma<\/strong> Concept Oliver Pe\u00f1a (Progressive) Barcelona, Spain<\/p>\n

49\u00a0Mart\u00edn Berasategui<\/strong> Mart\u00edn Berasategui (Molecular Cuisine) Lasarte, Spain<\/p>\n

51\u00a0 Arzak<\/strong> Elena Arzak (New Basque) San Sebastian, Spain<\/p>\n

72 Hoja Santa<\/strong> Paco M\u00e9ndez (Mexican) Barcelona, Spain<\/p>\n

76\u00a0Pakta<\/strong> Jorge Mu\u00f1oz (Nikkei Cuisine) Barcelona, Spain<\/p>\n

93\u00a0El Campero<\/strong> Julio V\u00e1zquez (Seafood) Barbate, Spain<\/p>\n

107\u00a0 Heart<\/strong> Albert Adria & Rafa Zafra (Progressive Spanish) Ibiza, Spain<\/p>\n

110\u00a0 \u00c0bac<\/strong> Jordi Cruz (Progressive Spanish) Barcelona, Spain<\/p>\n

116\u00a0 Nerua<\/strong> Josean Alija (Progressive Spanish) Bilbao, Spain<\/p>\n

124\u00a0 Alkimia<\/strong> Jordi Vil\u00e0 (Progressive Spanish) Barcelona, Spain<\/p>\n

125\u00a0 Espai Kru by R\u00edas de Galicia<\/strong> Ever Cubilla (South American-Sushi) Barcelona, Spain<\/p>\n

126\u00a0 Moments<\/strong> Ra\u00fcl Balam (Contemporary Spanish) Barcelona, Spain<\/p>\n

133 Noor<\/strong> Paco Morales (Progressive Spanish) Cordoba, Spain<\/p>\n

137\u00a0 Koy Shunka<\/strong> Hideki Matsuhisa (Japanese-Sushi) Barcelona, Spain<\/p>\n

139 Lasarte<\/strong> Paolo Casagrande (Progressive Spanish) Barcelona, Spain<\/p>\n

149\u00a0 Dani Garc\u00eda<\/strong> Dani Garc\u00eda (Progressive Spanish-Molecular) Marbella, Spain<\/p>\n

173\u00a0 Abantal<\/strong> Julio Fern\u00e1ndez Quintero (Contemporary Spanish) Seville, Spain<\/p>\n

174\u00a0 Ricard Camarena<\/strong> Ricard Camarena (Progressive Spanish) Valencia, Spain<\/p>\n

187\u00a0 Cinc Sentits<\/strong> Jordi Artal (Contemporary Spanish) Barcelona, Spain<\/p>\n

189\u00a0 Skina<\/strong> Marcos Granda (Modern Spanish) Marbella, Spain<\/p>\n

Han experimentado un ligero descenso Quique Dacosta (9), Tickets (39) y Mart\u00edn Berasategui (49)<\/strong>. Las bajadas m\u00e1s importantes han sido para el Sant Pau de Carme Ruscalleda, que pasa del puesto 14 al 27; El Celler de Can Roca, que baja 7 puestos para situarse en el 22, y DiverXO, que desciende 6 y se queda en el 33.<\/p>\n

Por otro lado, las nuevas incorporaciones espa\u00f1olas<\/strong> entre las primeras 50 posiciones son para los restaurantes catalanes Els Casals (43) y Enigma (44)<\/strong>. En total, 17 restaurantes espa\u00f1oles est\u00e1n incluidos en la lista de los 100.<\/p>\n\n\n

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Un total de 13 restaurantes espa\u00f1oles se a\u00fapan a los 50 mejores de la lista del Top 100+ European Restaurants de\u00a0la gu\u00eda culinaria Opinionated About Dinning (OAD).\u00a0 En esta edici\u00f3n, el asador Etxebarri (Durango, Vizcaya), de V\u00edctor Arguinzoniz, se coloca en el podio ya que asciende de la sexta a la tercera posici\u00f3n. Este a\u00f1o […]<\/p>\n","protected":false},"author":16,"featured_media":33475,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[238],"tags":[1580,1574,1576,1575],"acf":[],"_links":{"self":[{"href":"https:\/\/www.diegocoquillat.com\/dev\/wp-json\/wp\/v2\/posts\/33450"}],"collection":[{"href":"https:\/\/www.diegocoquillat.com\/dev\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diegocoquillat.com\/dev\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diegocoquillat.com\/dev\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diegocoquillat.com\/dev\/wp-json\/wp\/v2\/comments?post=33450"}],"version-history":[{"count":1,"href":"https:\/\/www.diegocoquillat.com\/dev\/wp-json\/wp\/v2\/posts\/33450\/revisions"}],"predecessor-version":[{"id":33477,"href":"https:\/\/www.diegocoquillat.com\/dev\/wp-json\/wp\/v2\/posts\/33450\/revisions\/33477"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diegocoquillat.com\/dev\/wp-json\/wp\/v2\/media\/33475"}],"wp:attachment":[{"href":"https:\/\/www.diegocoquillat.com\/dev\/wp-json\/wp\/v2\/media?parent=33450"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diegocoquillat.com\/dev\/wp-json\/wp\/v2\/categories?post=33450"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diegocoquillat.com\/dev\/wp-json\/wp\/v2\/tags?post=33450"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}