Every good foodie knows that if you want to lose weight, you should stay away from Russian cuisine – especially Varvari’s Russian cuisine. This restaurant’s menu perfectly describes what a good Russian meal is – sumptuous, rich, flavorful and satiating. These words perfectly describe what Varvari restaurant Russia has to offer. It is not surprising why it has managed to land the 66^th spot in this year’s El Pellegrino World’s 50 Best Restaurants list.

The Russian cuisine infused with unique European flavors has never failed to catch the fancy of foodies, food critics and culinary experts and enthusiasts. The food is exquisite. One can feasts on his or her perfectly wrapped muttons while enjoying the classy but relaxing Varvari restaurant Russia atmosphere. True to Russian tradition, one will find impressive selections of Russian dishes and caviars. Diners can also enjoy the wide selection of vodka.

Russian cuisine is definitely not a light fare. You have to prepare yourself for heavy food if you want to enjoy the full dining experience. This is what you can expect from Varvari as well. You do not just eat here. You practically “consume” large amounts of food. If you are going to risk your waistline size, however, you should make sure that the food is definitely worth it. Fortunately, Varvari’s cuisine is definitely worth the price of a larger waistline. The food merits surreptitiously unfastening your pants just to accommodate more delicious morsels of the pelmeni and other house specialties. Everything is surprisingly flavorsome – yes, even their soup!

Varvari restaurant Russia is one of the most famous restaurants in the country. The clienteles have grown into a hodgepodge of individuals, tourists, locals, intellectuals and occasional celebrities. This is a perfect place to go to if you want to experience the full Russian dining experience.

The atmosphere is sublime. Entering the restaurant, you will see a large dining hall with classy décors and muted colors. The air is alight with murmurs, music and the sound of spoons and forks moving across the diners’ plates. The staff moves around silently, without hovering, always eager to cater to the diners’ whims. Service is efficient and fast. You do not to have wait too long to get your order. The atmosphere is quite formal, but it is not stiff. It is warm, friendly and comfortable. This is the perfect place to go to if one wants to celebrate a wedding anniversary.

Despite its obvious popularity, little is written about Varvari restaurant Russia. The best way, however, to know what it has to offer is to actually experience Varvari.

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Varvari Restaurant Russia

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There’s a real culinary buzz in Sao Paulo today and the culprit is none other than El Pellegrino 83^rd world’s best restaurant, Fasano. The restaurant’s chef, Salvatore Loi must be proud of what he has accomplished over these years. This is certainly one of the best restaurants in this huge Brazilian cosmopolitan. There are some people who argue that this is the best in all of Brazil. Regardless of the outcome of this argument, it cannot be denied that Fasano is certainly one of the best restaurants in the world.

The restaurant scene of Sao Paulo generally boasts of a vibrant culinary culture. You will find Italian and Middle Eastern restaurants dotting the city’s landscape. There are a few Japanese restaurants as well. Not surprisingly, you will find all kinds of dishes ranging from delectable pizzas oozing with mozzarella cheese to mouthwatering sushi.

There are some remarkable changes and development that are happening right now in the world’s third largest city. Of course, the same changes are echoing all across the country including the countryside. For food connoisseurs and critics alike, the country has become a very exciting place in terms of culinary culture. Fasano is living up to the renewed expectations on Brazilian cuisine; although in truth, this cavernous restaurant actually offers Italian food with a dash of Brazilian flavors.

Fasano is actually owned by a family that has always been key players in Brazil’s hospitality industry. Aside from Fasano, this family also boasts of a number of hotels and restaurants that are scattered all over the country. Of course, out of all these restaurants the family owns, Fasano is considered to be the best. In fact, it is considered to be one of the best Italian restaurants in all of Brazil.

Let’s Get to Know the Chef

Despite all the expectations, however, its head chef, Salvatore Loi has managed to keep up and even surpass all the expectations. He has continued to diversify his menu year after year. He takes inspiration from the culinary techniques and cuisines of various Italian regions. Diners will find a dish from practically every part of Italy. The menu spans several Italian cuisines, touching on every region including Tuscany, Milan, Venice and Sardinia. A dinner at Fasano can be likened to a gastronomic tour of Italy. This is exactly what Chef Loi wants his diners to experience. This is why it is not surprising that Fasano has set the standards for Italian cuisine in Brazil.

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Anyone who doesn’t know chef Joel Robuchon must be living in the dark ages. He got two of his restaurants into the El Pellegrino World’s 100 Best Restaurants list. The first one is L’Atelier de Joel Robuchon of France; although it did fall four places from its spot last year. It only ranked 18 this year. The second one is L’Atelier de Joel Robuchon New York. These are the babies of Chef Robuchon. He is indeed an outstanding restaurateur aside from being an exceptional chef. In fact, he is one of the world’s greatest chefs. He certainly deserves all the adulation he is receiving from the culinary world.

Now, let us first take a look at L’Atelier de Joel Robuchon New York and let us discover why this restaurant has managed to grab the 82^nd spot in this year’s list.

Let’s Get to Know One of New York’s Finest Restaurants

This is the playground of the world-renowned and formerly-retired chef, Joel Robuchon. Unlike other restaurants, it’s the chef and his kitchen staff who says if the restaurant is ready to serve. If this happens, diners need to wait – yes, even if the doors have been actually opened – until they get admitted into the restaurant. Often, the restaurant would only accept a certain number of customers that they can handle. If one intends to eat at L’Atelier de Joel Robuchon regardless of the length of time he or she must have to wait – he or she should sit outside the entrance and wait for his or her turn. The dining room is sparsely populated and it does take forever before one can secure a seat at this world-class restaurant. If one wants to meet the chef, he or she must really have to learn to grit his or her teeth.

Joel Robuchon Who?

He’s one of the highly acclaimed chefs today. His creations are certainly something else. And although he doesn’t work in his other restaurants, his influence can be greatly felt, seen or rather, tasted. The exceptional talent of Robuchon lies on the fact that he can make magic out of any dish. He can elicit all the charming and interesting flavors from any kind of dish. Unlike other chefs, he is very particular with taste. He picks out a flavor or two and he plays with these flavors. He makes sure that the ingredients he would use would emphasize these flavors. Ironically, he has a certain reputation for simple techniques, but this is not entirely accurate. His methods, unknown to most, can be quite complicated. Perfection does not come easy – and perfection is something that Chef Robuchon always aspire to give.

Joel Robuchon’s Creamy White Bean Soup Recipe

Recipe via Recipes

Servings: 12

Ingredients:

2 pounds fresh small white (navy) beans or red (cranberry) beans in the pod, shelled; or 1 pound dried small white beans (such as cannellini, Great Northern, or marrow beans), soaked (see Note) carrots, peeled and halved

1 onion, peeled and stuck with a clove

4 cloves garlic: 3 peeled, 1 very finely minced

1 bouquet garni: several sprigs of parsley and thyme, and several bay leaves, tied together with cotton string

3 ounces smoked bacon, in one piece

Sea salt

2 cups Homemade Chicken Stock

1 cup heavy cream

6 tablespoons unsalted butter, softened

Freshly ground white pepper

1 small fresh black truffle (about 1 ounce), cleaned and minced (optional); or several teaspoons best-quality hazelnut or pistachio oil (optional)

Equipment:

A 6-quart stockpot; a food processor; a food mill; 12 demitasse cups or other very small bowls.

Methods:

In a 6-quart stockpot, combine the fresh or soaked dried beans with the carrots, onion, garlic cloves, bouquet garni, bacon, and 1 teaspoon sea salt. Cover with cold water, bring to a boil, and cover the pot. Simmer gently over low heat until the beans are very tender, about 30 minutes for fresh beans, 1 to 1 1/2 hours for dried beans. (The cooking time will vary according to the freshness of the beans.) Add additional stock or water if necessary.

Drain the beans. Remove and discard the carrot, onion, garlic, bouquet garni, and bacon. Transfer the beans to a food processor and purée. Pass the purée through the finest grid of a food mill. (The soup can be prepared ahead of time up to this point. Cool and refrigerate.)

At serving time, reheat the purée. Add the chicken stock and cream, stir to blend, and bring just to a simmer. Stir in the butter and the minced garlic. Add sea salt and white pepper to taste. Serve piping hot, in very small warmed soup bowls or in demitasse cups. Sprinkle with minced truffles or drizzle with hazelnut oil, if desired.

NOTE: To prepare dried beans, rinse them, picking them over to remove any pebbles. Place the beans in a large saucepan. Cover with boiling water by 2 inches. Cover and let stand until the beans swell to at least twice their size and have absorbed most of the liquid, about 1 hour. Drain the beans in a colander, discarding the soaking liquid. Proceed with the recipe.

This is delicious with a floral white, such as a Condrieu or a Viognier from Domaine les Gouberts.

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Biko is certainly not for someone who is afraid of heights, but it is surely the place to be if you want to experience good food. To get to Biko, one must have to take a private elevator as it is situated up above its competition of gourmet restaurants in the residential place of Polanco. Needless to say, the whole place is quite secluded and private. Angled wooden slats practically hide Biko from the outside world and vice versa. Of course, once you are served with Chefs Bruno Oteiza and Mikel Alonso’s creations, everything else fades into significance.

Redefining Mexico’s Fine Dining

This restaurant has certainly something unique to offer. Their menu is divided into two and you can choose your Basque meal according to what you prefer. If you are the kind of person who prefers traditional Basque dishes, you have several selections to choose from. If you have the taste for modern Basque cuisine, you also have scrumptious number of dishes to choose from. Every dish, however, is presented in a quite unique manner. You would feel that every dish served is prepared right in front of you.

Service is very good. You will find helpful, friendly and attentive waiters eagerly waiting to accommodate your needs. They do not hover however, so you need not worry about that. Biko has certainly restructured the restaurant scene in Mexico City. It offers a new fine dining experience unique to the restaurant alone. Of course, the credit can be given to the partners and chefs, Bruno Oteiza and Mikel Alonso.

Let’s Get to Know the Chefs

Mikel Alonso and Bruno Oteiza have trained and studied in the world-famous Arzak restaurant. This restaurant is considered by many to be the temple of gastronomy in the Northern part of Spain. What makes their partnership so successful is the fact that they are so compatible when it comes to their culinary techniques, tastes and preferences. All the dishes that they create are subtly flavored. They like to take a Basque classic dish and reinvent the same. You would want to lick every last piece of whatever dish you have been served. They have perfected the balance between sweet and salty when preparing famous dishes like the pimientos piquillos rellenos de bacalao. They are creative and inventive and they are willing to take risks when it comes to culinary arts. It is not surprising why their restaurant, Biko, has managed to secure the 81^st spot in this year’s El Pellegrino World’s 100 Best Restaurants.

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