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.

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.

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.

The master of temperature for sushi. Different neta and shari temperature for each piece, the biggest difference being 10C!.
Extraordinarily interesting.

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.

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.

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.