The world's 10 best restaurants

Restaurant magazine's annual ranking of the world's 50 best restaurants was revealed during a ceremony in London on April 30, 2013.

Pictured here is Avant-garde eatery El Celler de Can Roca in Girona, Spain, which was named to the No. 1 spot. Rene Redzepi's innovative Danish restaurant Noma, which had held the honor for the past three years, after ousting renowned Spanish restaurant elBulli from the top spot in 2010, found itself at the still respectable no. 2 position.

See who else made the cut ...

Noma

Noma held the top spot on the list for three years running. Now at no. 2, its seasonal, terroir-led Scandinavian fare is still a hard act to beat.

Osteria Francescana

The modern Italian restaurant in Modena, Italy, has a new dish this year named "camouflage" - a thin layer of foie gras decorated with hare blood, chestnut, and herbs, arranged to look like army woodland camo. Prego!

Mugaritz

Mugaritz, a Basque restaurant in San Sebastian, Spain is owned by Andoni Aduriz who wants you to know that his chocolate cake, with cold almond cream and cocoa bubbles, is among his top dishes.

Eleven Madison Park

Chef Daniel Humm, pictured here, leads the crew at Eleven Madison Park in New York City - the only U.S. eatery on the top ten list. One of the featured dishes is the surf clam with morcilla sausage and celery root clam bake with whelk, Parker House roll and chowder.

D.O.M.

This Brazilian destination restaurant is headed up by chef Alex Atala where he experiments with ingredients from the Amazon rainforest. D.O.M. happens to also hold the no. 1 spot on the South American version of the Top 50 list, a post it has now boasted for four straight years.

Dinner by Heston Blumenthal

This London restaurant was conceived by legendary British chef, Ashley Palmer-Watts. He and his team mine recipes dating as far back as the 14th century, and rework them using contemporary cooking techniques.

Arzak

Arzak is the second Spanish restaurant from San Sebastian on the list. This cutting-edge Basque restaurant boasts one of its top dishes is the lobster in a crisp potato shell with a cobaiba sauce and red pepper sphere.

Steirereck

Chef Heinz Reitbauer plays with Austria

Vendome

Chef Joachim Wissler heads this modern German eatery where one of the tasting menus has an epic 25 courses.