Danish restaurant Noma, which was named the world’s best for four of the last five years, got a bit of bad news on Monday. The René Redzepi-helmed kitchen once again lost the top spot on Monday to the same competitor that beat it out in 2013: Spain’s El Celler de Can Roca.
Noma has been scrapping to keep the top spot on “The World’s 50 Best Restaurants” list for several years—it held the title from 2010 to ’12, lost it to El Celler in ’13 when it came in second, and took it back in last year. Now Noma is in third place, with an Italian restaurant, Osteria Franciscana, taking second.
The list, sponsored by S.Pellegrino and Acqua Panna, names restaurants from 21 countries. Six American restaurants made the cut, led by New York’s Eleven Madison Park at No. 5. New York State’s Blue Hill at Stone Barns makes the list for the first time at No. 49. Another first: two Asian restaurants have cracked the top 10: Bangkok’s Gaggan and Tokyo’s Narisawa.
El Celler de Can Roca is the product of the three Roca brothers: head chef Joan, pastry chef Jordi and sommelier Josep. The 55-seat restaurant in Girona features contemporary Catalan cuisine.
Photos: An Inside Look at a Sriracha Factory
![The first step is to grind the chili in giant mixing machines. Chilies are ground in a mixing machine.](https://api.time.com/wp-content/uploads/2014/03/sriracha-sauce-factory-photos-001.jpg?quality=75&w=2400)
![Lids for Sriracha. CHECK TO SEE IF MADE ON SITE Lids for Sriracha bottles flow into a large container.](https://api.time.com/wp-content/uploads/2014/03/sriracha-sauce-factory-photos-002.jpg?quality=75&w=2400)
![The bottles for Sriracha are made and printed on site. Here, new bottles come off the conveyer belt.](https://api.time.com/wp-content/uploads/2014/03/sriracha-sauce-factory-photos-003.jpg?quality=75&w=2400)
![A forklift moves barrels of chili around the warehouse where they are stored until needed for processing into Sriracha, Chili Garlic and Sambal Olek—ground chilis with no added ingredients.](https://api.time.com/wp-content/uploads/2014/03/sriracha-sauce-factory-photos-004.jpg?quality=75&w=2400)
![Uncapped barrels of chili are pumped into the mixing room.](https://api.time.com/wp-content/uploads/2014/03/sriracha-sauce-factory-photos-005.jpg?quality=75&w=2400)
![Sugar and powdered garlic are added to the mixture, which is ground again into Sriracha.](https://api.time.com/wp-content/uploads/2014/03/sriracha-sauce-factory-photos-006.jpg?quality=75&w=2400)
![Bottles of Sriracha being filled. When CEO and founder David Tran started making chili sauce in Vietnam, he and his family hand-filled bottles with spoons.](https://api.time.com/wp-content/uploads/2014/03/sriracha-sauce-factory-photos-007.jpg?quality=75&w=2400)
![Filled and capped bottles of Sriracha come off the assembly line and are organized for boxing.](https://api.time.com/wp-content/uploads/2014/03/sriracha-sauce-factory-photos-008.jpg?quality=75&w=2400)
![A machine boxes the Sriracha for shipping. A machine boxes Sriracha for shipping.](https://api.time.com/wp-content/uploads/2014/03/sriracha-sauce-factory-photos-009.jpg?quality=75&w=2400)
![A worker adds steel supports to a pallet of barrels. The supports allow Huy Fong to stack the barrels on top of each other without the weight of the chili crushing the barrels.](https://api.time.com/wp-content/uploads/2014/03/sriracha-sauce-factory-photos-010.jpg?quality=75&w=2400)
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