The Birra Moretti Best Emerging Italian Restaurant Awards
Restaurant magazine and Birra Moretti will utilise the collective expertise of The World's 50 Best Restaurants Academy to assess potential candidates. Restaurant magazine and Birra Moretti will be the ultimate judges of the Best Emerging Italian Restaurant in each of five continental regions and will announce the shortlist and winner here.
In partnership with Restaurant magazine, creator and organiser of the World's 50 Best Restaurants programme, Birra Moretti launched The Best Authentic Italian Restaurant series in 2011. This year, we are rewarding the next generation with the introduction of The Best Emerging Italian Restaurant series in 2012.
The Best Emerging Italian Restaurant Award is an acknowledgment of those relative newcomers who, in every continent, have best demonstrated the ability to offer the essence of the Italian art of eating; where diners can enjoy fine Italian food and good company with whom to share it. It is a simple pleasure that has always been an indispensable part of Italian culture, a precious moment which Italians export to many countries around the world.
How we do it...
Restaurant magazine and Birra Moretti will utilise the collective expertise of The World's 50 Best Restaurants Academy, to assess potential candidates. Restaurant and Birra Moretti will be the ultimate judges of The Best Authentic Italian Restaurant in each of five continental regions and will announce the shortlist and winner here:
- Middle East & Africa - July
- North America - August
- Europe (excluding Italy) - September
- Asia & Australasia - October
- South America - November
We have defined five points of evaluation:
- The restaurant must have come to prominence in the last one to two years, and been open for no longer than five years
- The raw materials employed must constantly be quality checked and of certified origin, since it is precisely here that Italian cooking tradition has its roots.
- Respect for traditions, even when developing new proposals.
- The environment: the restaurant must be welcoming, relatively informal, and must give space to conviviality and to honest conversation.
- The personal attitude of the chef/owner towards his or her customers, in welcoming them and establishing a relationship with them besides the ritual formalities.