The World’s Best Restaurant Has Been Named

2 minute read
By Sarah Begley

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

Chilies are ground in a mixing machine.
Jalapeno peppers, grown in nearby Ventura County, are crushed inside the Huy Fong Foods factory in Irwindale, Calif.Peter Bohler for TIME
Lids for Sriracha bottles flow into a large container.
Sriracha sauce is bottled on site and topped with distinctive bright green caps.Peter Bohler for TIME
The bottles for Sriracha are made and printed on site. Here, new bottles come off the conveyer belt.
Sriracha’s trademarked look includes clear bottles printed with white text.Peter Bohler for TIME
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.
A forklift moves barrels of crushed chilies stores in the on-site warehouse.Peter Bohler for TIME
Uncapped barrels of chili are pumped into the mixing room.
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.
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.
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 come off the assembly line and are organized for boxing.
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 for shipping.
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 to stack the barrels on top of each other without the weight of the chili crushing the barrels.
A worker adds steel supports to a pallet of barrels. The supports allow Huy Fong Foods to stack chili-filled barrels five layers high. Peter Bohler for TIME

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