Foodle
An experience that for fans like us, must be done. The tasting menu in general seems to us a first sign of what the kitchen will be in the future, Massimo Bottura is an artist and visionary Chef who has been able to make us travel from tradition to the future only by making us sit at the table.
-
1 like
-
1 comment
- 0 shares
Copy the code to embed the post
A few dishes from last night’s dinner at @alorestaurant. Thanks as always to @patrickkriss, @chef_nick06, and the whole delightful crew there. Really top notch.
-
1 like
- 0 comments
- 0 shares
Copy the code to embed the post
- Neil Walker added a new meal Dinner at House of Tides, Quayside, Newcastle at House of Tides
Apple, Almond, Croissant
.
Next I traveled up to Newcastle for a fantastic meal at the city’s only Michelin star restaurant @houseoftides where chef @kenny.atkinson1 and his team are doing great things. Highly recommended if you’re in the area 👌
.
Michelin Guide - ⭐️ .
OAD -
W50Best - .
Apple, Almond, Croissant
.
Next I traveled up to Newcastle for a fantastic meal at the city’s only Michelin star restaurant @houseoftides where chef @kenny.atkinson1 and his team are doing great things. Highly recommended if you’re in the area 👌
.
Michelin Guide - ⭐️ .
OAD -
W50Best - .
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 #londonfoodie #londoneater #eaterlondon #houseoftides #newcastleeats #geordiefoodie Less
-
2 likes
-
1 comment
- 0 shares
Copy the code to embed the post
Small restaurant, very nice and with great attention to detail. Husband and wife, he in the kitchen, she in the restaurant; they run this meat restaurant in a place like Pesaro where fish dominates. Very knowledgeable about the food they offer; in addition to the countless cuts of meat also ancient recipes of poor cuisine revisited in a modern way.
-
2 likes
- 0 comments
- 0 shares
Copy the code to embed the post
-
1 like
- 0 comments
- 0 shares
Copy the code to embed the post
The master of temperature for sushi. Different neta and shari temperature for each piece, the biggest difference being 10C!.
Extraordinarily interesting.
-
2 likes
- 0 comments
- 0 shares
Copy the code to embed the post
- Justin Hurst added a new meal Dinner at Alo Restaurant at Alo restaurant
A few dishes from last night’s dinner at @alorestaurant. Thanks as always to @patrickkriss, @chef_nick06, and the whole delightful crew there. Really top notch.
-
1 like
- 0 comments
- 0 shares
Copy the code to embed the post
Small restaurant, very nice and with great attention to detail. Husband and wife, he in the kitchen, she in the restaurant; they run this meat restaurant in a place like Pesaro where fish dominates. Very knowledgeable about the food they offer; in addition to the countless cuts of meat also ancient recipes of poor cuisine revisited in a modern way.
-
2 likes
- 0 comments
- 0 shares
Copy the code to embed the post
Recently featured in Forbes magazine as one of the 10 coolest places (whatever that means 🤷🏼♂️) to eat in 2020, Direkte Boqueria is a tiny 9 seat counter in Barcelona’s Boqueria market. Bag one of these seats and you could be forgiven for thinking you were sitting in an intimate kaiseki restaurant in a Tokyo back street rather than in... More
Recently featured in Forbes magazine as one of the 10 coolest places (whatever that means 🤷🏼♂️) to eat in 2020, Direkte Boqueria is a tiny 9 seat counter in Barcelona’s Boqueria market. Bag one of these seats and you could be forgiven for thinking you were sitting in an intimate kaiseki restaurant in a Tokyo back street rather than in the bustling Boquería.
An ever changing tasting menu featuring the best of Catalonia’s produce prepared with Japanese technique awaits if you can bag one of these highly prized seats. Top tip: after your first visit, pester chef Arnau Muñío to give you a heads up if a seat becomes available. Then when someone foolishly no-shows and you get a WhatsApp from Arnau at 1.30 in the afternoon, do as I did and drop what ever you are doing and whomever you are doing it with and sprint across town to put your bum on that seat. You won’t regret it.
Great company as ever Alejandro Alki and Marc Garcia🙏🏻 Less
-
2 likes
-
1 comment
- 0 shares
Copy the code to embed the post
Second visit at Ikarus. This time the guest chef was Henrik Yde-Andersen from Sra Bua by Kiin Kiin, whose menu created a short trip to Thailand, which I love. Incredible service as usual, plus very good wine pairing.
-
3 likes
- 0 comments
- 0 shares