A Basque restaurant that has just recovered following a devastating fire in 2010 was named the third best restaurant in the world on Monday. Mugaritz, owned by Basque chef Aduriz, rose two places up the list of the world''s top ten best restaurants.

The S. Pellegrino World''s 50 Best Restaurants, produced by Britain''s Restaurant Magazine, were unveiled in London after voting by a panel of more than 800 chefs, restaurateurs, journalists and food experts.

Basque restaurant Arzak was also included on the list of the world''s best restaurants on eighth place. Both Mugaritz and Arzak are located in the Basque region of Gipuzkoa, in Errenteria and Donostia-San Sebastian respectively.

A Danish restaurant whose menu has featured moss, lichen and other earthy northern ingredients topped a list for a second year. Copenhagen''s Noma, run by chef Rene Redzepi, gained first place.

Redzepi has built an international reputation with his "neo-Nordic" cooking, which uses indigenous ingredients such as snails, sea buckthorn and wild herbs. Dishes on the current menu include picked vegetables and bone marrow and "oysters and the ocean."

William Drew, editor of Restaurant magazine, said Redzepi''s approach was "redefining Nordic cuisine."

Catalan restaurant El Celler de Can Roca, in Girona took second place. Osteria Francescana in Modena, Italy came fourth. The Fat Duck, Heston Blumenthal''s temple to snail porridge, licorice-poached salmon and other products of "molecular gastronomy," was the highest-ranked British restaurant, in fifth place.

The top 10 was dominated by restaurants in Europe, but the list includes restaurants from 20 countries, including Peru, China, Russia and Mexico.