--- title: The World's Best Restaurant Has Been Named, and It's Not Noma description: A Spanish restaurant is atop the World's 50 Best Restaurants list. canonical: https://time.com/3904121/new-world-best-restaurant-list/ author: Sarah Begley article:opinion: false article:content_tier: free article:published_time: 2015-06-01T21:38:03.000Z article:modified_time: 2026-05-11T04:47:29.694Z og:title: The World's Best Restaurant Has Been Named og:description: A Spanish restaurant is atop the World's 50 Best Restaurants list og:url: https://time.com/3904121/new-world-best-restaurant-list/ og:site_name: TIME og:image: https://static.time.com/v3/assets/bltea6093859af6183b/blt0a3b0800d9e93e2e/698852790b72e308a46e4436/el-celler.jpeg?branch=production&width=1200&quality=75&auto=webp&crop=16:9 og:image:width: 2048 og:image:height: 1152 og:image:alt: SPAIN-GASTRONOMY-50BEST-AWARDS-ROCA og:type: article twitter:card: summary_large_image twitter:title: The World's Best Restaurant Has Been Named twitter:description: A Spanish restaurant is atop the World's 50 Best Restaurants list twitter:image: https://static.time.com/v3/assets/bltea6093859af6183b/blt0a3b0800d9e93e2e/698852790b72e308a46e4436/el-celler.jpeg?branch=production&width=1200&quality=75&auto=webp&crop=16:9 ---  # The World's Best Restaurant Has Been Named > Sponsored content. 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Every edition is assembled by TIME editors rather than generated automatically. ### Sources * TIME Newsletters: [time.com/newsletters](/c/time-nl-brief-2026q3/newsletters?i=97781037-a291-4763-a9ac-6c773bbd492d&cr=time-nl-brief-2026q3-v1) by [Sarah Begley](https://time.com/author/sarah-begley/) ## Sarah Begley Jun 1, 2015 9:38 PM UTC  Employees of "El Celler de Can Roca" work in the restaurant's kitchen in Girona on April 30, 2013. Employees of "El Celler de Can Roca" work in the restaurant's kitchen in Girona on April 30, 2013. Quique Garcia—AFP/Getty Images by [Sarah Begley](https://time.com/author/sarah-begley/) ## Sarah Begley Jun 1, 2015 9:38 PM UTC 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](http://www.theworlds50best.com/list/1-50-winners) 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  Jalapeno peppers, grown in nearby Ventura County, are crushed inside the Huy Fong Foods factory in Irwindale, Calif. Peter Bohler for TIME  Sriracha sauce is bottled on site and topped with distinctive bright green caps. Peter Bohler for TIME  Sriracha’s trademarked look includes clear bottles printed with white text. Peter Bohler for TIME  A forklift moves barrels of crushed chilies stores in the on-site warehouse. Peter Bohler for TIME  Crushed chilies are eventually mixed with sugar, salt, garlic and vinegar to make Sriracha. Peter Bohler for TIME  Sugar and powdered garlic are added to the mixture, which is ground again into Sriracha. Peter Bohler for TIME  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. Peter Bohler for TIME  Filled and capped bottles of Sriracha move along an assembly line on their way to be boxed and shipped. Peter Bohler for TIME  A machine boxes Sriracha bottles that will end up in restaurants and on grocery store shelves. Peter Bohler for TIME  A worker adds steel supports to a pallet of barrels. The supports allow Huy Fong Foods to stack chili-filled barrels five layers high. 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