Latest news with #TheWorld's50BestRestaurants
Business Insider
3 days ago
- Business
- Business Insider
He dropped out of law school in Rome, moved to Hong Kong, and set up an Italian-inspired bar. Now, it's been crowned the best bar in Asia.
Lorenzo Antinori is the founder of the world's second-best bar, Bar Leone in Hong Kong. The Italian dropped out of law school and took many career pivots before starting his bar. Now, he says he works every day and barely has time for a drink himself. Lorenzo Antinori, the 37-year-old founder of the world's second-best bar, hardly ever drinks. The Italian founded Bar Leone in Hong Kong in 2019. Just five years later, in 2024, The World's 50 Best Restaurants ranked it the second-best bar in the world, clinching the top spot in Asia. It won the same award in 2025, edged out of the top spot worldwide by the Handshake Speakeasy in Mexico City. Antinori manages the bar seven days a week and is working on opening his second bar in Hong Kong this month. He's single, drinks a Negroni once to twice a month, and, after a career full of twists, told Business Insider he regrets nothing. Law school, banana farm worker, and finally bar owner Antinori went to law school in Rome — but he says law felt "too stiff" for him. In 2010, after three years in law school, he dropped out and booked a one-way flight to Australia. There, he dabbled in everything from working on a banana farm to being a barback in a strip joint and a hostel manager. Then came short bartending stints at The Savoy in London and the Four Seasons Hotel in Seoul. "I always had experience working in the nightlife. So that's sort of what drove me even more to choose this direction," Antinori said. And when Four Seasons in Hong Kong offered him a position in 2017, he jumped at the chance. But Hong Kong was not love at first sight. "When I saw it from afar, it always looked extremely busy, and kind of trashy, like a big amusement park," he said. "But when I moved here, I fell in love with the city. I loved the contrast with having a very modern, busy, and high-paced city, but then you have so much nature around," Antinori said. In 2019, he launched his own bar, Bar Leone, in Hong Kong's western Sheung Wan district. An ode to his Italian roots Antinori wanted Bar Leone to feel like an Italian café. The bar's walls are decorated with pictures of Italian actors like Sabrina Ferilli, local football teams, and composer Ennio Morricone. He called his drinks "cocktail populari," Italian for "cocktail for the people." They're priced from 120 Hong Kong dollars, or about $15, to HK$150. One of his most popular drinks is the "Olive Oil Sour," made from whiskey sour, cherry whiskey, lemon, honey, and olive oil blended with egg white. Besides drinks, Bar Leone is also known for its focaccia stuffed with cured pork. The bar serves 200 to 300 customers every night. To Antinori, a good bar is defined by good service, music, and quality. And his pet peeve is bad lighting — especially if it's too bright. "You can't have the same lighting and music from 5 to 11 p.m.," he said. The bar clinched second place on The World's 50 Best Restaurants' list of the best 50 bars in 2024 and 2025. The UK-based publishing company's write-up this year said, "The team are known for their warm hospitality and passion for delivering top-notch service. Their dedication to excellent food and drinks ensures that guests not only enjoy a taste of Italy, but also feel like they've made a new friend in the process." It also won the top spot on lifestyle magazine Tatler's 2025 best bars list. Bogged down by steep rents and poor staff retention Success did not come immediately. He had many doubts about opening a bar in Hong Kong, a country known for its sky-high rental rates and living costs. "And I think if you set up a business and you don't have doubts, there is something wrong," Antinori said. Particularly after the COVID-19 pandemic, rents skyrocketed and people's behavior changed, he said. "It's very hard to compare Hong Kong before Covid with the one now. There are fewer people, fewer tourists," he said. According to data from the Hong Kong Tourism Board in June, total visitor arrivals to the city dropped from 55.9 million in 2019 to 34 million in 2023. Numbers improved slightly in 2024, with 44.5 million visitors coming into Hong Kong in the year. Tourists now prefer other destinations in Asia, like Bangkok, Antinori said, where they can enjoy great experiences and services for a much lower price. Another issue he had was with worker retention, saying that he could not find young workers. "We are living in times where the younger generation doesn't necessarily feel the need to work in our sector," he said. Too busy to drink Running a bar in one of the most expensive cities in the world is a 24/7 job, Antinori said. He's up at 7 a.m. every day, and after a quick run and a cup of tea, it's straight to emails and admin. He gets to the bar at 11 a.m. for meetings, then has a 4:30 p.m. briefing with his staff before shift starts at 5 p.m. He's in the bar until 10 p.m. daily, seven days a week. "I don't really drink. I only drink if there's a special occasion," he said. "It's a very, very boring life," he said. In spite of the time-consuming work, Antinori said he regrets nothing. His bar was a tribute to a café his grandmother and aunt used to run in Rome in the 1970s, called Café Leon. Bar Leone is his way of carrying on the family legacy.
Observer
09-07-2025
- Science
- Observer
Michelin-star chef prepares ISS meals for French astronaut
When French astronaut Sophie Adenot arrives at the International Space Station in 2026, she will dine on French gastronomical classics such as lobster bisque, foie gras and onion soup prepared especially for her by a chef with 10 Michelin stars. Parsnip and haddock veloute, chicken with tonka beans and creamy polenta, and a chocolate cream with hazelnut cazette flower will also be on the menu, the European Space Agency (ESA) said on Wednesday. Food delivered to the International Space Station (ISS) must meet strict specifications. It cannot be crumbly or too heavy and must be able to be stored for two years, the ESA said in a statement. Fresh fruit and vegetables are only available after a new spacecraft arrives from Earth with supplies. So most meals in space are canned, vacuum-packed or freeze-dried from a set of options provided by space agencies. But to spice things up, one out of every 10 meals is prepared for specific crew members according to their personal tastes. "During a mission, sharing our respective dishes is a way of inviting crewmates to learn more about our culture. It's a very powerful bonding experience," Adenot said in the statement. Adenot's menu was developed by French chef Anne-Sophie Pic, who holds a total of 10 Michelin stars and was named best female chef by The World's 50 Best Restaurants in 2011. Pic said it was an "exhilarating challenge" to develop the menu, which includes four starters, two mains and two desserts. Adenot, a 42-year-old former helicopter test pilot, is scheduled to arrive for her first tour aboard the ISS in 2026. A pair of NASA astronauts returned to Earth in March after being unexpectedly stuck on the ISS for more than nine months after problems with Boeing's Starliner spacecraft. —AFP
France 24
02-07-2025
- Science
- France 24
French astronaut to bring Michelin-starred meals to International Space Station
When French astronaut Sophie Adenot arrives at the International Space Station (ISS) in 2026, she will dine on French gastronomical classics such as lobster bisque, foie gras and onion soup prepared especially for her by a chef with 10 Michelin stars. Parsnip and haddock veloute, chicken with tonka beans and creamy polenta, and a chocolate cream with hazelnut cazette flower will also be on the menu, the European Space Agency (ESA) said on Wednesday. Food delivered to the ISS must meet strict specifications. It cannot be crumbly or too heavy and must be able to be stored for two years, the ESA said in a statement. Fresh fruit and vegetables are only available after a new spacecraft arrives from Earth with supplies. So most meals in space are canned, vacuum-packed or freeze-dried from a set of options provided by space agencies. But to spice things up, one out of every 10 meals is prepared for specific crew members according to their personal tastes. "During a mission, sharing our respective dishes is a way of inviting crewmates to learn more about our culture. It's a very powerful bonding experience," Adenot said in the statement. Adenot's menu was developed by French chef Anne-Sophie Pic, who holds a total of 10 Michelin stars and was named best female chef by The World's 50 Best Restaurants in 2011. Pic said it was an "exhilarating challenge" to develop the menu, which includes four starters, two mains and two desserts. Adenot, a 42-year-old former helicopter test pilot, is scheduled to arrive for her first tour aboard the ISS in 2026. A pair of NASA astronauts returned to Earth in March after being unexpectedly stuck on the ISS for more than nine months after problems with Boeing's Starliner spacecraft.
Korea Herald
20-06-2025
- Business
- Korea Herald
MAIDO, LIMA, IS NAMED NO.1 IN THE LIST OF THE WORLD'S 50 BEST RESTAURANTS 2025
TURIN, Italy, June 20, 2025 /PRNewswire/ -- The world of gastronomy came together in Turin, Region of Pidemont, this evening to celebrate The World's 50 Best Restaurants 2025, sponsored by & Acqua Panna, with Lima's Maido named The World's Best Restaurant. Hosted at Lingotto Fiere, the awards ceremony recognises culinary excellence across 22 territories and five continents, with 10 new entries joining the 1-50 list. Maido, the celebrated Nikkei restaurant helmed by chef-owner Mitsuharu 'Micha' Tsumura, climbs from No.5 in 2024 to claim the top spot. Known for blending meticulous Japanese technique with vibrant Peruvian ingredients, Maido offers a multi-course tasting menu rooted in seasonality and cultural storytelling. From its warm 'Maido!' greeting to the final bite, the experience reflects more than 15 years of innovation and dedication. It is followed in the ranking by Asador Etxebarri (No.2) in Atxondo, Spain, and Quintonil (No.3) in Mexico City. For the full 1-50 list, click here. William Drew, Director of Content for The World's 50 Best Restaurants, comments: "It is with great excitement that we announce Maido as The World's Best Restaurant 2025, sponsored by & Acqua Panna. Chef Micha and his team deliver an unforgettable dining experience, merging tradition with cutting-edge creativity. This year's list celebrates a true breadth of incredible gastronomic talent, underscoring the growing global appreciation for diversity, creativity and excellence in hospitality." Albert Adrià, chef-owner of Enigma (No.34), receives the Estrella Damm Chefs' Choice Award 2025, the only accolade voted for by fellow chefs. Massimo Bottura and Lara Gilmore, the visionary duo behind Osteria Francescana, are jointly recognised with the Woodford Reserve Icon Award for their culinary innovation and impactful social projects. Maxime Frédéric, of Cheval Blanc Paris and Plénitude (No.14), is named The World's Best Pastry Chef 2025, sponsored by Sosa, while Mohamed Benabdallah of Asador Etxebarri earns The World's Best Sommelier Award for his deep expertise in wine and masterful pairings. Potong in Bangkok (No.13) takes home the Highest New Entry Award 2025, while Ikoyi in London (No.15) earns the Highest Climber Award 2025, sponsored by Lee Kum Kee. Celele in Cartagena (No.48) is awarded the Sustainable Restaurant Award for its commitment to biodiversity and regional heritage. Angélica Ortiz, an aspiring Colombian chef, wins the 50 Best Restaurants Scholarship, in association with Parmigiano Reggiano.
Cision Canada
19-06-2025
- Business
- Cision Canada
MAIDO, LIMA, IS NAMED NO.1 IN THE LIST OF THE WORLD'S 50 BEST RESTAURANTS 2025
TURIN, Italy, June 19, 2025 /CNW/ -- The world of gastronomy came together in Turin, Region of Pidemont, this evening to celebrate The World's 50 Best Restaurants 2025, sponsored by & Acqua Panna, with Lima's Maido named The World's Best Restaurant. Hosted at Lingotto Fiere, the awards ceremony recognises culinary excellence across 22 territories and five continents, with 10 new entries joining the 1-50 list. View PDF Maido, the celebrated Nikkei restaurant helmed by chef-owner Mitsuharu 'Micha' Tsumura, climbs from No.5 in 2024 to claim the top spot. Known for blending meticulous Japanese technique with vibrant Peruvian ingredients, Maido offers a multi-course tasting menu rooted in seasonality and cultural storytelling. From its warm 'Maido!' greeting to the final bite, the experience reflects more than 15 years of innovation and dedication. It is followed in the ranking by Asador Etxebarri (No.2) in Atxondo, Spain, and Quintonil (No.3) in Mexico City. For the full 1-50 list, click here. William Drew, Director of Content for The World's 50 Best Restaurants, comments: "It is with great excitement that we announce Maido as The World's Best Restaurant 2025, sponsored by & Acqua Panna. Chef Micha and his team deliver an unforgettable dining experience, merging tradition with cutting-edge creativity. This year's list celebrates a true breadth of incredible gastronomic talent, underscoring the growing global appreciation for diversity, creativity and excellence in hospitality." Albert Adrià, chef-owner of Enigma (No.34), receives the Estrella Damm Chefs' Choice Award 2025, the only accolade voted for by fellow chefs. Massimo Bottura and Lara Gilmore, the visionary duo behind Osteria Francescana, are jointly recognised with the Woodford Reserve Icon Award for their culinary innovation and impactful social projects. Maxime Frédéric, of Cheval Blanc Paris and Plénitude (No.14), is named The World's Best Pastry Chef 2025, sponsored by Sosa, while Mohamed Benabdallah of Asador Etxebarri earns The World's Best Sommelier Award for his deep expertise in wine and masterful pairings. Potong in Bangkok (No.13) takes home the Highest New Entry Award 2025, while Ikoyi in London (No.15) earns the Highest Climber Award 2025, sponsored by . Celele in Cartagena (No.48) is awarded the Sustainable Restaurant Award for its commitment to biodiversity and regional heritage. Angélica Ortiz, an aspiring Colombian chef, wins the 50 Best Restaurants Scholarship, in association with Parmigiano Reggiano.
