This article was translated by John R. Bopp

Final results: 7 Basque restaurants in the top 100, according to The World’s 50 Best Restaurants.

9. Mugaritz, Donostia
10. Asador Etxebarri, Atxondo
31. Arzak, Donostia
43. Azurmendi, Larrabetzu
57. Nerua , Bilbao
76. Martín Berasategui, Lasarte-Oria
77. Elkano, Getaria

Congratulations!

List of the 2018 Top 50
List of the 2018 100-51

On June 19, the World’s 50 Best Restaurants list is going to be revealed.  We’ve spoken about this world-renowned event before, as year after year, Basque cuisine gets high marks: up to seven Basque chefs are to be found running some of the top 50 restaurants in the world.

This year, for the first time in its long history, the ceremony in which the list will be made known and the awards handed out will be held in a European city that isn’t London, and the third time it’s been held outside the British capital: in 2016, in New York, in 2017, in Melbourne, and in 2018, it’s going to be Bilbao.

It goes without saying that this will add even more visibility to the largest Basque city, the country as a whole, and our cuisine, which, lest we forget, is enjoying a period of world renown, placing it among the world’s most highly valued.

So we were not surprised that the Basque Culinary Center has decided to make the most of the occasion by setting up a brand whose concept we find brilliant: Culinary Nation.  The first tool in the development of this brand is a website whose aim is to introduce Basque cuisine in its many varied fundamentals, using basic concepts and ideas.

It’s a website that’s just gotten started, but if it’s cared for, it can end up becoming a reference point for those who want to understand Basque cuisine and how it touches all aspects of our society.  Since it’s just gotten started, it can be forgiven for making a few mistakes:

Es una página en nacimiento, que si se cuida y alimenta, se puede convertir en una buena referencia para los que quieran entender qué es la gastronomía vasca y como se imbrica en  nuestra sociedad. Como está recién puesta en marcha se pueden perdonar que contenga algunos conceptos mejorables:

Not clearly distinguishing the Basque Autonomous Community and the Basque Country.  Regardless of the political concepts (“Basque Country” is a term that covers all seven Basque territories, while the “Basque A.C.” only covers three), we cannot forget that there is another Basque entity, north of the Pyrenees, that is also called the Basque Country.  We’re aware of the difficulties there are in having our nation divided up into three administrative regions in two different countries, but despite that, or rather because of that, we need to be especially careful in using the proper terminology.

Also, calling the body of water the “Cantabrian Sea” in Spanish and Basque, or the “Gulf of Gascony” in French.  The Bay of Biscay is the internationally accepted term for this part of the Atlantic Ocean that bathes the coasts of Biscay, Gipuzkoa, and Labourd.

But, as we said, these are details that can be easily fixed.  The most important thing right now is that this website becomes an effective tool to grow the Culinary Nation brand as a synonym of the (whole, we hope) Basque Country in the world of cuisine, supporting the huge amount of work being done in this field, with prestigious and renown projects from the Basque Culinary Center or the Basque Culinary World Prize, and that it becomes a tool that will make the most of these awards in order to become a reference point for people interested in Basque cuisine.

Gambero Rosso – 13/6/2018 – Italia

World’s 50 Best Restaurants 2018 51-100. Aspettando Bilbao, chi sale e chi scende

Nessun italiano nella parte bassa della classifica, fatta eccezione per Umberto Bombana e Christian Puglisi, entrambi al lavoro oltreconfine, entrambi in forte discesa. Assente Scabin (risale in top 50 o esce definitivamente?), le più alte scalata arrivano dall’Asia, con Suhring e Florilege. Debutta Enigma, rientra Fat Duck.

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The Culinary Nation – 2018 – Euskadi

The Culinary Nation

UNA NACIÓN  ABIERTA, SIN  FRONTERAS Y CON  UN IDIOMA  UNIVERSAL:  EL DEL SABOR

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