René Redzepi

Buğra Özdemir is a key chef in our country who emphasizes sustainability, drawing on his education and research in Denmark. Remarkably, he is just 29 years old. At The Barn in Silivri, he applies his culinary knowledge in a way that inspires many.

Spain's elBulli, repeatedly voted the world's best restaurant before it closed over a decade ago, is set to reopen as a museum dedicated to the culinary revolution it sparked.

Nestled in an isolated cove on Spain's northeastern tip, the museum is dubbed "elBulli1846" a reference to the 1,846 dishes ground-breaking chef Ferran Adria says were developed at the eatery.

The famed Danish restaurant Noma which has claimed the title of world's top restaurant several times said on Jan. 9 it will shut down to transform itself into "a pioneering test kitchen" dedicated to "food innovation and the development of new flavors."

The thought of eating bugs, faeces or blood doesn’t sound very enticing, but according to a team of scientists in Denmark, they are a few of the things we should eat if we want our food to be both sustainable and healthy.