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"mainEntityOfPage": { "@type": "WebPage", "@id": "/comer/al-dia/20211005/7769812/mejor-restaurante-mundo-2021-50-best.html" }, "author": [ { "@type": "Person", "name": "REDACCIÓN" } ], "image": { "@type": "ImageObject", "url": "/files/og_thumbnail/files/fp/s/2021/10/05/615c9c95295a5.r_d.1723-1311-0.jpeg" }, "publisher": { "@type":"Organization", "sameAs":"/", "name":"La Vanguardia", "logo": { "@type":"ImageObject", "url":"/files/logo_microformat/bundles/lavanguardiacms/images/logo-lv.png", "width": "326", "height": "60" } } }{ "@context":"https://schema.org", "@type":"NewsArticle", "headline": "Dabiz Muñoz, número uno en ‘The Best Chef Awards 2021’", "datePublished": "2021-09-15T22:00:00+02:00", "dateModified": "2025-06-08T13:03:40+02:00", "articleSection": "Comer", "mainEntityOfPage": { "@type": "WebPage", "@id": "/comer/al-dia/20210915/7720726/the-best-chef-awards-2020-numero-uno-dabiz-munoz.html" }, "author": [ { "@type": "Person", "name": "REDACCIÓN" } ], "image": { "@type": "ImageObject", "url": "/files/og_thumbnail/files/fp/s/2020/11/14/5fbb95ca6fa03.r_d.474-261-0.jpeg" }, "publisher": { "@type":"Organization", "sameAs":"/", "name":"La Vanguardia", "logo": { "@type":"ImageObject", "url":"/files/logo_microformat/bundles/lavanguardiacms/images/logo-lv.png", "width": "326", "height": "60" } } }{ "@context":"https://schema.org", "@type":"NewsArticle", "headline": "Noma entra en el Olimpo de los triestrellados", "datePublished": "2021-09-14T10:50:21+02:00", "dateModified": "2025-06-08T13:03:40+02:00", "articleSection": "Comer", "mainEntityOfPage": { "@type": "WebPage", "@id": "/comer/al-dia/20210914/7719262/noma-entra-olimpo-triestrellados-michelin-guia-roja.html" }, "author": [ { "@type": "Person", "name": "REDACCIÓN" } ], "image": { "@type": "ImageObject", "url": "/files/og_thumbnail/s/2020/09/25/5fad3a9d1eeb6.jpeg" }, "publisher": { "@type":"Organization", "sameAs":"/", "name":"La Vanguardia", "logo": { "@type":"ImageObject", "url":"/files/logo_microformat/bundles/lavanguardiacms/images/logo-lv.png", "width": "326", "height": "60" } } }{ "@context":"https://schema.org", "@type":"NewsArticle", "headline": "Sabotaje gastronómico", "datePublished": "2021-09-12T07:00:00+02:00", "dateModified": "2025-06-08T13:03:40+02:00", "articleSection": "Comer", "mainEntityOfPage": { "@type": "WebPage", "@id": "/comer/opinion/20210912/7712702/terrorismo-gastronomico-toni-massanes.html" }, "author": [ { "@type": "Person", "name": "REDACCIÓN" } ], "image": { "@type": "ImageObject", "url": "/files/og_thumbnail/s/2021/09/10/613b656a7cad8.jpeg" }, "publisher": { "@type":"Organization", "sameAs":"/", "name":"La Vanguardia", "logo": { "@type":"ImageObject", "url":"/files/logo_microformat/bundles/lavanguardiacms/images/logo-lv.png", "width": "326", "height": "60" } } }{ "@context":"https://schema.org", "@type":"NewsArticle", "headline": "La moda de “hornear con rabia”, un concepto polémico en EE.UU.", "datePublished": "2020-05-22T07:00:00+02:00", "dateModified": "2025-06-08T13:03:40+02:00", "articleSection": "Tendencias", "mainEntityOfPage": { "@type": "WebPage", "@id": "/comer/tendencias/20200522/6981/rage-baking-hornear-rabia-feminismo-eeuu-moda.html" }, "author": [ { "@type": "Person", "name": "REDACCIÓN" } ], "image": { "@type": "ImageObject", "url": "/files/article_main_microformat/s/2020/05/20/5ec51c22e01f4.jpeg" }, "publisher": { "@type":"Organization", "sameAs":"/", "name":"La Vanguardia", "logo": { "@type":"ImageObject", "url":"/files/logo_microformat/bundles/lavanguardiacms/images/logo-lv.png", "width": "326", "height": "60" } } }{ "@context":"https://schema.org", "@type":"NewsArticle", "headline": "De la alta cocina a bar de vinos y hamburguesas: Noma reabre con un nuevo concepto", "datePublished": "2020-05-18T12:32:56+02:00", "dateModified": "2025-06-08T13:03:40+02:00", "articleSection": "Sitios", "mainEntityOfPage": { "@type": "WebPage", "@id": "/comer/sitios/20200518/6962/alta-cocina-bar-vinos-aclamado-noma-reabre-nuevo-concepto.html" }, "author": [ { "@type": "Person", "name": "REDACCIÓN" } ], "image": { "@type": "ImageObject", "url": "/files/article_main_microformat/s/2020/01/02/5e99851c51057.jpeg" }, "publisher": { "@type":"Organization", "sameAs":"/", "name":"La Vanguardia", "logo": { "@type":"ImageObject", "url":"/files/logo_microformat/bundles/lavanguardiacms/images/logo-lv.png", "width": "326", "height": "60" } } }{ "@context":"https://schema.org", "@type":"NewsArticle", "headline": "René Redzepi: “El Bulli era mucho mejor que Noma cuando subimos al número uno”", "datePublished": "2020-01-05T07:03:00+01:00", "dateModified": "2025-06-08T13:03:40+02:00", "articleSection": "Comer", "mainEntityOfPage": { "@type": "WebPage", "@id": "/comer/de-carne-hueso/20200105/472672005765/rene-redzepi-noma-de-carne-y-hueso-entrevista-cristina-jolonch.html" }, "author": [ { "@type": "Person", "name": "REDACCIÓN" } ], "image": { "@type": "ImageObject", "url": "/r/GODO/LV/p7/WebSite/2020/01/02/Recortada/img_ysaiz_20200102-172753_imagenes_lv_terceros_r3tb-n_a-kFCI-U472672005765zAH-992x558@LaVanguardia-Web.jpeg" }, "publisher": { "@type":"Organization", "sameAs":"/", "name":"La Vanguardia", "logo": { "@type":"ImageObject", "url":"/files/logo_microformat/bundles/lavanguardiacms/images/logo-lv.png", "width": "326", "height": "60" } } }{ "@context":"https://schema.org", "@type":"NewsArticle", "headline": "Bittor Arginzoniz: “Me siento solo y saturado. Muy saturado”", "datePublished": "2019-06-30T07:03:00+02:00", "dateModified": "2025-06-08T13:03:40+02:00", "articleSection": "Comer", "mainEntityOfPage": { "@type": "WebPage", "@id": "/comer/al-dia/20190630/463144210901/bittor-arguinzoniz-asador-etxebarri-50-best-restaurante-vizcaya.html" }, "author": [ { "@type": "Person", "name": "REDACCIÓN" } ], "image": { "@type": "ImageObject", "url": "/r/GODO/LV/p6/WebSite/2019/06/28/Recortada/img_cris_20190628-132012_imagenes_lv_otras_fuentes_osk06093-2-k2FB-U463144210901JeF-992x558@LaVanguardia-Web.jpg" }, "publisher": { "@type":"Organization", "sameAs":"/", "name":"La Vanguardia", "logo": { "@type":"ImageObject", "url":"/files/logo_microformat/bundles/lavanguardiacms/images/logo-lv.png", "width": "326", "height": "60" } } }{ "@context":"https://schema.org", "@type":"NewsArticle", "headline": "Mirazur, del chef Mauro Colagreco, nuevo mejor restaurante del mundo", "datePublished": "2019-06-25T17:20:29+02:00", "dateModified": "2025-06-08T13:03:40+02:00", "articleSection": "Comer", "mainEntityOfPage": { "@type": "WebPage", "@id": "/comer/al-dia/20190625/463114586107/mejor-restaurante-mundo-2019-50-best.html" }, "author": [ { "@type": "Person", "name": "REDACCIÓN" } ], "image": { "@type": "ImageObject", "url": "/r/GODO/LV/p6/WebSite/2019/06/25/Recortada/20190625-636970848676382853_20190625184354965-kYYB-U463114586107ckG-992x558@LaVanguardia-Web.jpg" }, "publisher": { "@type":"Organization", "sameAs":"/", "name":"La Vanguardia", "logo": { "@type":"ImageObject", "url":"/files/logo_microformat/bundles/lavanguardiacms/images/logo-lv.png", "width": "326", "height": "60" } } }{ "@context":"https://schema.org", "@type":"NewsArticle", "headline": "La nueva dieta nórdica planta cara a la mediterránea", "datePublished": "2018-10-24T06:00:00+02:00", "dateModified": "2025-06-08T13:03:40+02:00", "articleSection": "Comer", "mainEntityOfPage": { "@type": "WebPage", "@id": "/comer/tendencias/20181024/452497927896/dieta-nordica-oms-dieta-mediterranea.html" }, "author": [ { "@type": "Person", "name": "REDACCIÓN" } ], "image": { "@type": "ImageObject", "url": "/r/GODO/LV/p5/WebSite/2018/10/22/Recortada/img_ysaiz_20181022-174800_imagenes_lv_getty_istock-918086800-kzWB-U452497927896c6D-992x558@LaVanguardia-Web.jpg" }, "publisher": { "@type":"Organization", "sameAs":"/", "name":"La Vanguardia", "logo": { "@type":"ImageObject", "url":"/files/logo_microformat/bundles/lavanguardiacms/images/logo-lv.png", "width": "326", "height": "60" } } } 1j3j2l

Noma 3r31x

En Copenhague

Jordnær, el pasado criminal del tercer mejor cocinero del mundo y el cuchillo que lo salvó p4332

El chef danés Eric Kragh Vildgaard dejó atrás una vida marcada por la rabia y el crimen

Yaiza Saiz
Jordnær, el pasado criminal del tercer mejor cocinero del mundo y el cuchillo que lo salvó
Consecuencias del conflicto congolés

La guerra en el cuerpo de las mujeres 3e1s4c

Las violaciones y las torturas sexuales se disparan en Congo con el avance de los milicianos rebeldes del M23

Xavier Aldekoa
La guerra en el cuerpo de las mujeres
Sitios

Universo Sultano, el ecosistema gastronómico siciliano que nace de un dos estrellas 566y9

El cocinero Ciccio Sultano ha dado forma, a partir de su restaurante Duomo, a un grupo gastronómico que quiere recuperar la tradición gastronómica...

Jorge Guitián
Universo Sultano, el ecosistema gastronómico siciliano que nace de un dos estrellas
Premiada

Quién es Marsia Taha Mohamed, la nueva mejor cocinera de Latinoamérica 2t224n

La organización de 50 Best acaba de conceder a la cocinera boliviana el 'Latin America’s Best Female Chef Award 2024'. Te explicamos su historia

Yaiza Saiz
Quién es Marsia Taha Mohamed, la nueva mejor cocinera de Latinoamérica
Tendencias

¿Por qué hay nuevos cocineros que reniegan de la chaquetilla? l3w1v

En las cocinas profesionales conviven los defensores de la clásica chaquetilla blanca con quienes prefieren una camiseta y un delantal

Laura Conde
¿Por qué hay nuevos cocineros que reniegan de la chaquetilla?
Al día

La nueva docie del chef René Redzepi se estrena este viernes: todo lo que necesitas saber 554x6i

Apple TV+ es la plataforma que retransmitirá en España 'Ingredientes para la vida', creada y narrada por el cocinero que llevó al danés Noma en cinco...

Yaiza Saiz
La nueva docie del chef René Redzepi se estrena este viernes: todo lo que necesitas saber
Opinión

Hamburguesas en la calle 2g644i

Hubo un tiempo en el que la cuenta de un restaurante, de los cientos que nacieron a la sombra de El Bulli, podía alcanzar, e incluso superar, los 100...

Mariángel Alcázar
Hamburguesas en la calle
Sitios

Rabbit’s, un homenaje a la barra p651f

Los guisos, la ensaladilla y la brasa triunfan en este local de ambiente informal que busca recuperar el chup chup y el mojar pan con platos pensados...

Gerard Guerrero
Rabbit’s, un homenaje a la barra
Estilismos

La lección de estilo 'low cost' de Tamara Falcó: con una falda de 26 euros de Zara 2u682k

La marquesa de Griñón acierta con un diseño satinado que funciona para cualquier momento del día

Cristina Sierra
La lección de estilo low cost de Tamara Falcó: con una falda de 26 euros de Zara
Redes sociales

Tamara e Íñigo cogen el avión para cenar en el Noma de Copenhague 1916d

La pareja ha vuelto a realizar una de sus escapadas, esta vez a Dinamarca, donde probaron los exquisitos platos de 'Noma', el restaurante de tres...

Queralt Uceda
Tamara e Íñigo cogen el avión para cenar en el Noma de Copenhague
Al día

René Redzepi desata la polémica por regalar una cena en Noma a través de Instagram x44w

Sus seguidores debían adivinar cuánto pesaba el pulpo de la imagen para llevarse el premio, pero el concurso ha suscitado algunas críticas

Comer
René Redzepi desata la polémica por regalar una cena en Noma a través de Instagram
Opinión

El rey del marketing 6ns23

No he tenido la suerte de comer en Noma. No puedo juzgar la importancia de René Redzepi como cocinero porque nunca he estado allí, pero sobre todo...

Toni Segarra
El rey del marketing
Opinión

La crisis de la clase media 67553u

Terminaba el otro día mi tesis sobre el cierre de Noma confesando que “a mí, la sostenibilidad que me preocupa es la de las decenas de miles de...

Toni Massanés
La crisis de la clase media
Opinión

¿No más Noma? 6q6j3

Espero que alguna de esas prestigiosas escuelas de negocios que hacen estudios de caso sobre restaurantes de éxito analice también las causas del...

Toni Massanés
¿No más Noma?
LA COMEDIA HUMANA

Réquiem por la cocina molecular hx4r

Leo esta semana que el mejor restaurante del mundo, el Noma, en Copenhague, anuncia que cerrará definitivamente en el 2025. Me quedan dos años para...

John Carlin
Réquiem por la cocina molecular
Beber

Los 7 vinos más interesantes del momento, según la sumiller María José Huertas 692k3

En esta selección encontrarás los vinos que más le han llamado la atención en sus últimas catas

María José Huertas 
Los 7 vinos más interesantes del momento, según la sumiller María José Huertas
Al día

La lista de los mejores restaurantes del mundo lanza un nuevo ránking de hoteles 6nw14

The World's 50 Best Restaurants acaba de anunciar el nacimiento de The World's 50 Best Hotels, que desvelará su primer listado en septiembre

Comer
La lista de los mejores restaurantes del mundo lanza un nuevo ránking de hoteles
Al día

Adiós a uno de los mejores restaurantes del mundo, Noma cerrará sus puertas en 2024 6y3c2e

René Redzepi ha justificado su decisión calificando de 'insostenible' al modelo actual de la alta cocina

Yaiza Saiz
Adiós a uno de los mejores restaurantes del mundo, Noma cerrará sus puertas en 2024
Al día

Adiós a Zuberoa, la casa de los Arbelaitz 3w627

Hilario Arbelaitz se resiste a confirmarlo hasta el 10 de noviembre, pero quienes iran su cocina ya han activado el botón de la nostalgia y...

Cristina Jolonch
Adiós a Zuberoa, la casa de los Arbelaitz
Al día

Noma se muda a Kioto por unos meses. ¿El precio del nuevo menú? 775 euros por persona 5n5741

René Redzepi trasladará allí su restaurante del 15 de marzo al 20 de mayo de 2023

Yaiza Saiz
Noma se muda a Kioto por unos meses. ¿El precio del nuevo menú? 775 euros por persona
Mejores Restaurantes del Mundo

Geranium (Copenhague), mejor restaurante del mundo y Disfrutar (Barcelona), tercero en los The World’s 50 Best Restaurants 2022 5p5g1s

Noma, que hasta ahora lideraba el ránking, pasa a la clasificación 'Best of the Best', en la que también se encuentra el Celler de Can Roca, El...

Comer
Geranium (Copenhague), mejor restaurante del mundo y Disfrutar (Barcelona), tercero en los The World’s 50 Best Restaurants 2022
Sitios

El mejor restaurante del mundo registra pérdidas y anuncia un cambio de rumbo 2o40n

Noma, en Copenhague, perdió 227.174 euros en 2021. La cifra se ha hecho pública días después de que René Redzepi explicará en Instagram que tiene...

Yaiza Saiz
El mejor restaurante del mundo registra pérdidas y anuncia un cambio de rumbo
Al día

El mejor restaurante del mundo quiere que sus ingredientes se cuelen en tu despensa 6w2666

Noma está a punto de lanzar su primer producto para cocinar en casa: un garum de champiñones ahumados totalmente vegano

Comer
El mejor restaurante del mundo quiere que sus ingredientes se cuelen en tu despensa
Comer, Al día

Najat Kaanache, la sostenibilidad sin impostura 45d52

La cocinera vasco-marroquí afirma que no está interesada en los premios que cosecha sin parar

Hada Macià
Najat Kaanache, la sostenibilidad sin impostura
Comer

La cocinera Montserrat Fontané, madre de los hermanos Roca, premio Gourmet Català de l'Any 453f4t

El restaurante Mas Marroch de Vilablareix reunió el miércoles a la excelencia del sector alimentario catalán

Sílvia Oller
La cocinera Montserrat Fontané, madre de los hermanos Roca, premio Gourmet Català de lAny
Comer, Al día

Noma, de René Redzepi, vuelve a ser el mejor restaurante del mundo 1c713

Geranium, también en Copenhague, ocupa ahora el segundo puesto de la lista de The World's 50 Best y Asador Etxebarri, en Atxondo (Vizkaya), el tercero

Yaiza Saiz
Noma, de René Redzepi, vuelve a ser el mejor restaurante del mundo
Comer, Al día

Dabiz Muñoz, número uno en ‘The Best Chef Awards 2021’ 416u4

Andoni Luis Aduriz, de Mugaritz, alcanza la tercera posición del ranking

Hada Macià
Dabiz Muñoz, número uno en ‘The Best Chef Awards 2021’
Comer, Al día

Noma entra en el Olimpo de los triestrellados 2n2k58

El restaurante de René Redzepi, en Copenhague, obtiene la máxima distinción en la Guía Roja de los Países Nórdicos

Redacción
Noma entra en el Olimpo de los triestrellados
Comer, Opinión

Sabotaje gastronómico 2t573s

Solamente había estado en Escandinavia hace años cuando hice una escapada fugaz a Copenhague para cenar en Noma.

Toni Massanés
Sabotaje gastronómico
Tendencias, Comer

La moda de “hornear con rabia”, un concepto polémico en EE.UU. 3w5w16

El libro ‘Rage Baking’ estaba predestinado a ser una celebración del feminismo y de la buena cocina en el hogar, pero su publicación ha causado un...

MARC CASANOVAS 
La moda de “hornear con rabia”, un concepto polémico en EE.UU.
Sitios, Comer

De la alta cocina a bar de vinos y hamburguesas: Noma reabre con un nuevo concepto 164z6n

El aclamado establecimiento ofrecerá temporalmente una carta asequible dirigida a una clientela local 

YAIZA SAIZ
De la alta cocina a bar de vinos y hamburguesas: Noma reabre con un nuevo concepto
Comer, De carne y hueso

René Redzepi: “El Bulli era mucho mejor que Noma cuando subimos al número uno” 4e3o6l

Tras reabrir en 2018, Noma irrumpió en la lista como segundo mejor restaurante del mundo en 2019

Cristina Jolonch
René Redzepi: “El Bulli era mucho mejor que Noma cuando subimos al número uno”
Comer, Al día

Bittor Arginzoniz: “Me siento solo y saturado. Muy saturado” 1dh3l

Su Asador vizcaíno Etxebarri acaba de convertirse en el tercer mejor restaurante del mundo, según The World’s 50 Best

Cristina Jolonch
Bittor Arginzoniz: “Me siento solo y saturado. Muy saturado”
Comer, Al día

Mirazur, del chef Mauro Colagreco, nuevo mejor restaurante del mundo 4c3h

Noma 2.0, en Copenhague, ocupa ahora el segundo puesto de la lista y Asador Etxebarri, en Vizcaya, el tercero

Yaiza Saiz
Mirazur, del chef Mauro Colagreco, nuevo mejor restaurante del mundo
Comer, Tendencias

La nueva dieta nórdica planta cara a la mediterránea 3ff1k

La Organización Mundial de la Salud la recomienda, ¿significa eso que debemos abandonar nuestra dieta?

Aurora Segura
La nueva dieta nórdica planta cara a la mediterránea