David Thompson is awarded the Global Gastronomy Award 2018

David Thompson is awarded the Global Gastronomy Award 2018

GLOBAL GASTRONOMY AWARD:
A pioneer in culinary anthropology, bringing the past into the future.

For the 12th year running, the White Guide proudly presents the Global Gastronomy Award. Awarded to a chef or other figure within the world of gastronomy whose effort and vision has made him or her a role model and source of inspiration to others, the prize recognizes individuals who are moving gastronomy forward – and beyond.

With Australian-born, Bangkok-based chef David Thompson as its 2018 laureate, the Global Gastronomy Awards will take place in Mexico City on September 23 and 24.


  • Worth trying

    Gallery Restaurant Hotel Holt

    Very Fine Level 74
    BarChambre separéeBar menuBanqueting roomsRooms available

    It’s a creative atmosphere at Gallery Restaurant, with its dark mahogany ceilings and classic interior with artwork from Hotel Holt’s unique Icelandic art collection on the walls. This mixture of classic aesthetics and bold innovation is reflected in the grandiose wine menu filled with classic as well as themed wines, which perfectly complement Chef Friðgeir Ingi Eiríksson’s successful Latin-Icelandic melting pot. With more than 4,000 bottles in the cellar, this is the place to go in Iceland if you are a lover of rare and fine wines and spirits. From the moment we enter the room, we are engulfed by the classy yet cosy atmosphere. On the impeccably set round table, the napkin holder quotes the father of modern French cuisine, Fernand Point: “Garnishes must be matched like a tie to a suit”. Then we get our first impression of the kitchen with creamy homemade butter and crisp, airy sourdough bread. The first serving is a daring and delectable langoustine soup that combines fresh langoustine with roasted white chocolate cream – a delightful signature course. It tickles our senses when perfectly paired with a 2012 Alsace Pfaffenheim pinot gris. We are intrigued when a rich 2013 Sauternes complements the exotic fruit flavours of the crisp and tender seared foie gras accompanied by almonds and apricot. As a cold appetizer, we recommend the veal tartare with sour cream, bacon and pickled mushrooms. Not a traditional minced meat serving, it is composed instead out of delightfully tasty cubes of fresh veal and decorated with brawn (aka., head cheese). The homemade tagliatelle with Italian truffles, truffle butter and Parmesan cheese is a well-composed but rather traditional main course, whereas the Icelandic reindeer with Italian truffles and braised celeriac in Madeira with white asparagus and blueberry sauce really showcases the kitchen’s creative approach to combining flavours from the Latin and Icelandic kitchens. The tender meat is garnished with a lot of decorative finesses, such as purple lichen, fresh enoki mushrooms, plenty of truffle shavings and a rich demi-glace – and it all tastes delicious together. The chocolate and tonka bean crème brûlée with characteristic smoky perfume notes from the beans, served with creamy chocolate and raspberry sorbets, completes the meal and highlights how the kitchen fully lives up to the quote on the napkin holder.

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    More information about Gallery Restaurant Hotel Holt
The Nordics

The Nordics

By White Guide

The Nordic countries are a geographical and cultural region in Northern Europe and the North Atlantic...


There is no better time than NOW to visit Baltic restaurants

There is no better time than NOW to visit Baltic restaurants

WHITE GUIDE BALTIC: Today at an event in Tallinn, Estonia, the names of the White Guide 160 Best Baltic Restaurants were announced

Compared to last year, the number of recommended restaurants has increased in all three countries, from 60 to 160. Estonia, being the smallest of the three Baltic countries, has the largest representation in the guide.

‘When it comes to gastronomy, the Baltic region is going through a very dynamic phase right now,” says Aivar Hanson, publisher of the guide in the Baltics. This development started a bit earlier in Estonia but Latvia and Lithuania are now catching up fast. Restaurants all over the region are now transforming from simply offering food to offering really exciting culinary experiences. In Latvia and Lithuania, these places are emerging as we speak”.

Both of last year’s two best restaurants in the Baltic region evolved further during the year and ended up switching places in the ranking. NOA Chef’s Hall in Tallinn, Estonia takes the top spot this year, while Vincents in Riga, Latvia comes in second. Third place is shared between two newcomers: Nüman in Kaunas, Lithuania, and Alexander Chef’s Table, the Tallinn winter restaurant of the esteemed restaurant Alexander located at Pädaste Manor on Muhu island.

“We have followed the development in the Baltic countries closely for four years now. It’s evolving fast and we keep track of all the developments – and will report them on the website. There is no better time than now to visit Baltic restaurants,’ concludes Hanson.

CLICK HERE TO READ MORE


Tracking the forefront of gastronomy – in Copenhagen, Stockholm…and worldwide

Tracking the forefront of gastronomy – in Copenhagen, Stockholm…and worldwide

12 FORWARD: Where are the most interesting meals to be found and enjoyed today? The eateries, chefs and food-related initiatives that break new ground in culinary arts and hospitality?

So far, 24 of them are listed in 12forward, a new digital service guiding passionate gastromads and professionals to the significant scenes worldwide, where they can enjoy cutting-edge culinary experiences, and better understand where food-forward is heading. 12 eateries in each city, currently 14 cities and 20+ in the pipeline. Olso and Helsinki are both under review.

Curious to taste the future?
12forward by White Guide can be downloaded as a freemium from the App Store and Google Play, and is available at 12fwd.com


The Global Gastronomy Awards 2017, highlighting "Sustainability-Forward"

The Global Gastronomy Awards 2017, highlighting "Sustainability-Forward"

WHITE GUIDE: With Dan Barber as its 2016 laureate, the Global Gastronomy Awards will take place in New York City on September 25th. After ten years in Stockholm, the ceremony moves to the home turf of the previous year’s winner, which makes Mexico City, home to 2017 awardee Enrique Olvera and his restaurant Pujol, our next location.

Ten years of forward gastronomy, reaching beyond the plate

Over the past decade, the Global Gastronomy Award has honored some of the world’s most celebrated and forward-thinking chefs, from Ferran Adrià (Catalonia) in 2007, to Dan Barber (New York) in 2016 (see press release for the full list). Each award winner not only excels in gastronomy, but has pioneered initiatives that reach far beyond the plate. Some have found solutions to current problems by reviving nearly-lost forms of knowledge, while others have innovated to improve the environmental impact or achieve social change through gastronomy.

A holistically sustainable approach to food is not only a product of gastronomy’s ongoing evolution, but a necessity if we are to safeguard the well-being of the planet and the humans who inhabit it. Reflecting this concern, the Global Gastronomy Awards are intended to support a few of the most outstanding initiatives in the field.

Read the entire text


Global Gastronomy Award 2017 is awarded to Enrique Olvera

Global Gastronomy Award 2017 is awarded to Enrique Olvera

GLOBAL GASTRONOMY AWARD: Moving Mexican cuisine forward, and expanding our notion of food itself. 

For the 11th year running, White Guide proudly presents the Global Gastronomy Award. The distinction is awarded to a chef or another gastronomical dignitary of international stature at the apex of his or her orbit, serving as a role model and inspiration within contemporary gastronomy, taking it forward – and beyond.

The award ceremony will take place at a special event in New York this fall.

Global Gastronomy Award 2017 – in collaboration with Electrolux:
ENRIQUE OLVERA, Pujol, Mexico City, Mexico.

For having elevated Mexican classics and beloved street food to new heights, bridging modesty and sophistication, hindsight and modernity – and for bringing the rich spectrum of regional fare into the limelight, including indigenous and ancient delicacies, whose secrets he has successfully unlocked.

Read the press release in its entirety HERE


Announcing the top 341 restaurants in the Nordics!

Announcing the top 341 restaurants in the Nordics!

WHITE GUIDE: Today the launch of White Guide Nordic 2017-18 in Copenhagen was celebrated with a trend seminar, prize ceremony and gala dinner. The launch was joined by more than 200 journalists, policy makers and restaurant professionals.

2017-18 is the fourth edition of the guide, and includes the 341 best restaurants in Denmark, Sweden, Norway, Finland, Iceland, the Faroe Islands and Greenland.

The list is topped by Geranium in Denmark, followed by Esperanto, then Fäviken Magasinet in Sweden and Maaemo in Norway, and at no. 5 we have Søllerød Kro in Denmark, moving up from last year's spot at no. 11.

For the full release and lists, click here!


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