Denmark's Noma Crowned World's Best Restaurant For Fourth Time

By Publications Checkout
Denmark's Noma Crowned World's Best Restaurant For Fourth Time

Denmark's Noma Restaurant reclaimed the title of world’s best restaurant, becoming a four-time winner having lost the title last year to Spain’s El Celler de Can Roca.

The two-Michelin-star restaurant in Copenhagen, which serves Nordic specialities in a quayside warehouse, topped the World’s 50 Best Restaurants list compiled by 900 international experts for Britain’s Restaurant magazine.

Cacao Barry, the Premium chocolate partner for passionate artisans since 1842, was chosen for the fourth consecutive year to be the official chocolate sponsor of The World’s 50 Best Restaurants, which happened in London on the 28th of April, 2014.

Organised by Restaurant magazine, The World's 50 Best Restaurants list, created from The Diners Club World’s 50 Best Restaurants Academy, is an annual snapshot of the opinions and experiences of over 900 international restaurant industry experts. During this international meeting, the World’s 50 Best Restaurants Academy had to elect the Best Restaurant in the world for 2014. After nine years on the list and three consecutive wins in 2010, 2011 and 2012, Noma with his Chef René Redzepi celebrates once again as it returns to the coveted no 1 position.

Cacao Barry has reinforced its legitimate position in Top End Restaurants business by joining The World’s 50 Best Restaurants through a great outstanding attendance at the ceremony in London. New in 2014, Cacao Barry was the official sponsor of the first World’s Best Pastry Chef award which celebrated Jordi Roca from El Celler de Can Roca in Girona (Spain). Jordi is known for his creativity and irreverence when it comes to desserts; his vision matched by incredible skill and precision. El Celler de Can Roca also reached the impressive no 2 position in the 2014 World’s 50 Best restaurants list.


Before this international event, Cacao Barry®, in partnership with Zacapa Rum, organized its Tocantin Chocolate Experience at the Ritz London to celebrate its new Tocantin chocolate, made available exclusively for The World's 50 Best restaurants 2014. This very unique chocolate from Brazil and the Amazon was produced in extremely limited quantities. Paired perfectly with the exclusive chocolate from Cacao Barry is Zacapa 23, a super-premium rum made from a blend of rums aged between six and twenty-three years old.

After Singapore and London, Cacao Barry will also be the exclusive chocolate sponsor of the Latin America’s 50 Best Restaurants which will happen at the Country Club in Lima, Peru on September 3rd 2014.

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