ROASTED oat, quince sorbet and elderflower
SMOKED reindeer, celeriac and marigold
JUNIPER SMOKED turbot, parsnip and ramson capers
WOOD-FIRED OVEN baked cep mushroom soufflé, plum and swedish berries
My last meal in Stockholm back in April was at ⭐️ Ekstedt. The deal here is that everything is cooked over fire one way or another. Either... More
Y la imponente selección de vinos para una noche especial a cargo de @richard_sumiller . Buen gusto y conocimiento con una oferta enológica que sigue creciendo en cada visita. Muy bien.
Diego del Río sigue demostrando que se puede hacer una gran cocina en cualquier formato y circunstancia. Esta especie de “alta cocina informal” que... More
Ginza Bia 美会 1st visit — tucked away in a small back alley in Ginza, casual, almost a little quirky setting, fusion of Thai spices and Japanese ingredients showing the owner’s Thai roots. Uni with lemongrass sauce was an interesting combination. The curry rice was tasty but on the sweet side. Overall interesting concept and good quality food,... More
Dinner at ⭐️ Etoile @etoilerestaurang in Stockholm. This was a recommendation from Frantzén head chef Charlie Benitez as I was dining there a few days previously. One to keep an eye on I think. A very young team showcase their experiences through food, with an emphasis on Asia and Africa. Some recognisable presentations I thought but... More
Eggs for dessert as well
Blood orange, chocolate, tarragon & almonds
Miso truffle to finish
While it is tempting on a short trip to visit all your favourite spots, I have been trying to look for interesting restaurants that I have not yet visited. @restaurangcococarmen Coco & Carmen, happily was one of those places. From the group behind... More
Innovative Spanish/Japanese cuisine in Kobe. Chef worked at well known places before, including Mugaritz. Precise cooking and beautiful plating for all the dishes. The langoustine was my favourite.. nice and powerful flavour of the shellfish. I can't remember where the beef was from, but also damn good...
What an amazing focus on great seafood products again by Juanjo Lopez of La Tasquita de Enfrente in Madrid. Showcasing carefully chosen unique ingredients like a fresh water razor clams, quiquillas, wonderful squid, fresh anchovies deep fried eaten like churros (dipped into egg yolk) and many more… Simply prepared with great sauces.
A must go in Madrid!