Fårikål refers to the national dish of Norway which is made from mutton meat simmered with cabbage and whole peppercorns.

- Food/Dishes by Country :

Here are listed the countries where we have collected information about their specific food.

Read more ...

- Fleurette, Crème (Crème Fleurette) :

Crème Fleurette is French; referring to a light cream that is similar to whipping cream.

Fabada refers to a Filipino food, particularly from Luzon Province made of kidney beans, pork pata (knuckles which is chopped in serving portions), chorizo bilbao, onions, tomatoes spiced with bay leaf, sage, oregano, thyme amd salt and paper. Fabada is cooked until the pork knuckles (Pata) is tender. Cooked Pata meat may be removed from the bone, cut into cubes and the bones is discarded.

Read more ...

Fondue refers to a style of food preparation in which diners Dip small pieces of food, like fruits, crust of bread, etc. into a heated pot of liquid, such as oil, stock, chocolate sauce, and most particularly cheeses.Â

Fondue which is pronounced is "fahn-doo" comes from the French word "fondre" which means "to melt"(as in to melt butter) or "to dissolve (as in to dissolve sugar) . It is a pot full of melted Cheese in which crusts of bread are dipped.Â

There are several types of Fondue and the most notable of which is "Cheese Fondue":
(1) Cheese Fondue is a Swiss specialty in which Cheese is melted with wine, eggs, and seasonings and served with bread and fresh vegetables.

(2) Fondue Bourguignonne is a pot of hot oil into which the diners will cook strips of meat and Dip them
(3) Fondue Chinois where the hot oil is replaced by a rich chicken or meat broth. The meat, and fish too, are then cooked in this stock and dipped in sauces. This is similar to Fondue Bourguignonne. Â

The Japanese have a dish called shabu shabu, which is similar to Fondue Chinois. Named after the swishing sound that the meat makes in the broth, Shabu-Shabu is also served with vegetables and noodles in to be eaten along with the meat.

(4) Chocolate Fondue refers to a chocolate bath that is flavored with liqueur and eaten with bread and fruit, like fresh berries (strawberries is the most notable).

Read more ...

1. El Bulli, Spain (1)

2. The Fat Duck, UK (2)

3. Noma, Denmark (10)

4. Mugaritz, Spain (4)

5. El Celler de Can Roca, Spain (26)

6. Per Se, US (6)

7. Bras, France (7)

8. Arzak, Spain (8)

9. Pierre Gagnaire, France (3)

10. Alinea, US (21)

11. L'Astrance, France (11)

12. The French Laundry, US (5)

13. Osteria Francescana, Italy (new entry)

14. St. John, UK (16)

15. Le Bernardin, US (20)

16. Restaurant de l'Hotel de Ville, Switzerland (27)

17. Tetsuya's, Australia (9)

18. L'Atelier de Joel Robuchon, France (14)

19. Jean Georges, US (17)

20. Les Creations de Narisawa, Japan (new entry)

21 Chez Dominique, Finland (39)

22. Ristorante Cracco, Italy (43)

23. Die Schwarzwaldstube, Germany (35)

24. D.O.M., Brazil (40)

25. Vendome, Germany (34)

26. Hof van Cleve, Belgium (28)

27. Masa, US (re-entry)

28. Gambero Rosso, Italy (12)

29. Oud Sluis, Netherlands (42)

30. Steirereck, Austria (new entry)

31. Momofuku Ssam Bar, US (new entry)

32. Oaxen Skargardskrog, Sweden (48)

33. Martin Berasategui, Spain (29)

34. Nobu, UK (30)

35. Mirazur, France (new entry)

36. Hakkasan, UK (19)

37. Le Quartier Francais, South Africa (5)

38. La Colombe, South Africa (re-entry)

39. Asador Etxbarri, Spain (44)

40. Le Chateaubriand, France (new entry)

41. Daniel, US (41)

42. Combal Zero, Italy (re-entry)

43. Le Louis XV, France (15)

44. Tantris, Germany (47)

45. Iggy's, Singapore (new entry)

46. Quay, Australia (new entry)

47. Les Ambassadeurs, France (45)

48. Dal Pescatore, Italy (23)

49. Le Calandre, Italy ( 36)

50. Mathias Dahlgren, Sweden (new entry)

Source: S. Pellegrino

Note: the numbers in bracket is for 2008 Ranking. We will come up with the past lists soon and more information about the addresses and names of the chef of the 2009 list.