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"facebook dialogPinterestbestseafood158sq_opener.jpg\n\nfacebook dialogPinterestasadoretxbarriblog.jpg\n\n Spain: Asador Etxebarri\n\n In a tiny Basque village, self-taught cook Victor Arguinzoniz grills seafood \u2014 or to be more precise, he subjects oysters, salt cod, and even caviar to smoke from charcoal that he prepares himself, twice daily, using equipment he built. His efforts recently propelled Etxebarri onto the S. Pellegrino World's 50 Best Restaurants list.  Asador Etxebarri, 1 Plaza San Juan, Atxondo, Spain, 94-658-30-42; asadoretxebarri.com\n\nfacebook dialogPinterestginzaharutakablog.jpg\n\nJapan: Ginza Harutaka\n\n Harutaka Takahashi spent more than a decade at Tokyo's legendary Sukiyabashi Jiro before taking his three-Michelin-star-quality fish and rice to this tiny spot, where the procession of sushi never fails to impress even the pickiest of connoisseurs. This is where Tokyo's top chefs come to graze.  8-5-8 Ginza, 3F Kawabata Bldg, Tokyo, Japan, 81-3-3573-1144 (no website)\n\n\n\nfacebook dialogPinterestosteriadafiore_blog.jpg\n\nItaly: Osteria Da Fiore\n\n Chef Mara Martin harvests the Venetian lagoon and the nearby Adriatic to produce what Italian-cookbook author Marcella Hazan called \"some of the most ethereal, purest seafood cooking in Europe.\" The food is treated deftly and sparely: spider crab dressed with coral sauce, pasta tossed with squid and peas, and cuttlefish risotto. 2002 San Polo, Calle del Scaleter, Venice, Italy, 39-0-41-721-308; dafiore.net"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.details.com/story/the-worlds-best-three-restaurants-that-take-seafood-to-the-next-level>