Foodle

Oriol Castro gives me and my son a tour in the Disfrutar innovation lab.

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Few restaurants can implement molecular gastronomy techniques, presentation and taste successfully. In addition to accomplishing this, Disfrutrar served us a seamless symphony of dishes, sometimes giving my son a dish I had already tried, while serving me something new.

Afterwards, they invited us to their Innovation Lab where they brainstorm their... More

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A charming house filled with differently decorated rooms. The bustling, open kitchen in the gangway is adjacent to the stairwell which leads down to another spacious dining area. Patio in the warm months. The food is all locally sourced and in the entry hangs a board listing the purveyors. Chef: Sean Brock
https://loustejskal.com/2017/10/01/husk/

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New American cuisine with friendly service in a swanky, glamorous space.
BLOG POST: https://loustejskal.com/2017/12/10/bellemore/

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The closing party of Noma (1) ended up in a dinner party at the new restaurant, that was still before all the constructions works began, so it was practically a construction on the edge of the infamous Freetown Christiania, used by homeless and vagabonds.
The neal itself was a collaboration dinner offered by Noma and friends of Noma, like Baest, Hija... More

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A great casual meal with very nice surprises and some off-menu items, like the brilliant pig head!
Company: Steve Plotnicki.

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a fantastic contemporary Italian meal with very subtle flavors, great combinations, creative solutions and fantastic service.
(we've tried 'Whai is New is Unforgettable' and the 'Go Green!' see them below)

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