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This is what the food looks like in the 'world's best restaurant'

It’s not cheap, though.

THE TOP 10 restaurants in the world have been named.

The top spot went to Guy Savoy’s restaurant in la Monnaie in Paris, with Japanese restaurants on top overall on La Liste, which claims to be more “more scientific and reliable” than its British-based rival, the 50 Best Restaurants.

However, a dinner at Savoy in Paris isn’t cheap. A set menu for a table is €390 and average a la carte prices are €200 excluding drinks.

Two Tokyo institutions made the top 10: the minuscule Kyo Aji, and Kyubey, whose sushi is renowned for being both “extraordinary and reasonably priced”, La Liste said.

Two New York restaurants were up there alongside them, double Emmy-award-winning US television chef Eric Ripert’s Le Bernardin fish restaurant — which came joint second — and Jean-Georges in Trump Tower.

Italy’s Osteria Francescana in Modena – which topped the 50 Best rankings – came joint third in La Liste, which praised not only its inventive use of the local Parmigiano Reggiano cheese but also “its deep commitment to fighting food waste”.

Restaurants in Italy also came out best overall for value for money, it said.

La Liste bills itself as a “guide of the guides”, pulling together reviews from almost 400 guidebooks, newspapers and online sites from TripAdvisor to the New York Times and the prestigious Michelin rankings.

An aggregator, its list of the 1,000 top-rated restaurants in the world is modelled on the world tennis rankings, the Shanghai Ranking for universities — and film reviews website Rotten Tomatoes.

Selle et carré d'agneau « terre et iode », épaule confite, côtes et feuilles de bettes : Côtelettes d’agneau juste snackées, selle d’agneau piquée aux couteaux de mer et rôtie, épaule d’agneau farcie et confite. Feuilles et julienne de bettes, pousses d’épinards et jus d’agneau. Restaurant Guy Savoy, Paris © Laurence Mouton http://www.guysavoy.com/ “Surf spray and turf” saddle and rack of lamb, confit shoulder of lamb, chard ribs and leaves: Quickly seared lamb ribs, saddle of lamb inserted with razor clams and roasted, stuffed and confit shoulder of lamb. Chard leaves and julienne, spinach greens and lamb jus. Restaurant Guy Savoy, Paris © Laurence Mouton #restaurantguysavoy #restaurant #guysavoy #paris #Monnaiedeparis #parisweloveyou #instagood #instafood #foodpic #foodlover #foodie #foodstagram #foodstyle #foodoftheday #foodgram #food #foodpics #patrimoineetcréativité #gastronomie #joie

A photo posted by Guy Savoy (@guysavoy) on

A number of Irish restaurants made the top 1,000 list, with Dublin’s Restaurant Patrick Guibauld the highest ranked.

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