5 Places to Dine Before You Die

attachment-5345b427e4b0a8c991786c2e A lot of people have some sort of bucket list. I have one and I actually find it's a work in progress since I'm constantly seeing or reading about things I really want to do.

Anyway, I was sent this list the other day and I felt it was definitely worth sharing. Perhaps Mr. T and I should rethink our tropical honeymoon and use this list instead.

This list is by Neil Davey, author of food blogspot ‘The Lambshank Redemption' and the new book, The Bluffer's Guide to Food (which is releasing this month).

5 places to dine before you die

By Neil Davey, The Bluffer's Guide to Food

Any food worshipper worth their salt will, and should, have a checklist of the great dining establishments around the world that they are eager to visit (or will claim to have visited already). But remember: it’s not just about the name and reputation; it’s about food being right, and having a sense of time and place.

With that in mind, Neil Davey lists his top 5 places to dine before you die (which is just ripe for claiming as your own):

EL CELLER DE CAN ROCA, SPAIN

Located in Girona, El Celler de Can Roca is run by three brothers – Joan, Josep and Jordi Roca. Joan is the sous-vide-loving head chef. Josep is head sommelier and runs front of house. Jordi is the pastry chef.

Maximum Bluffing Value: Since winning the Best Restaurant award, the waiting list for a table is currently a year and there is a backlog of 3,000 requests. The best bet is to go to Rocambolesc, the restaurant’s ice cream shop, so at least you can say you’ve ‘eaten’ there.

CENTRAL, PERU

Lima is the unexpected location for Central, a new entry on the 2013 World’s 50 Best Restaurants list. Young chef Virgilio Martinez has worked in all sorts of kitchens – learning things about Japanese, Vietnamese, French and Italian cooking which all feature in his food – alongside the Brazilian influence of his partner and co-chef Pía León.

Maximum Bluffing Value: Peru is the new place to eat. Peruvian restaurants are springing up in London faster than you can skin a guinea pig.

 

NOMA, COPENHAGEN

Noma is famous for taking local and seasonal to its Danish extremes. Unless it can be found naturally in the country, the restaurant doesn’t serve it. You can, however, have ants, bulrushes, live shrimps and flowers.

Maximum Bluffing Value: At the moment, this is still a culinary altar at which you must worship. Give it another year, however, and it could be passé. Either way, Noma is still at the forefront of a major revolution in food. Hence, it’s on your list.

THE OLD BISCUIT MILL, SOUTH AFRICA

You want edgy? Come to Cape Town. While its reputation may owe more to crime than good food, every Saturday, in The Old Biscuit Mill, some 100 local speciality traders sell fantastic food and produce -think great seafood, grilled meat and some brilliant wines.

Maximum Bluffing Value: Try bunny chow, a hollowed-out loaf filled with curry, in its place of origin before it inevitably becomes a British street-food craze.

SUSHI AT TSUKIJI MARKET, TOKYO

The fish is so fresh, a decent vet with a needle and thread could probably get it swimming again.

Maximum Bluffing Value: Don’t forget to express your moral concerns about the fishing industry; there are, you can speculate, few better illustrations of how we’re overfishing than several thousand square metres of downtown Tokyo overspilling with freshly caught fish daily.