Jean-Benoit Geeraert

Top 10 of 2025! At lucky number 7

OAK

Mussel, razor clam, cockle

A dish that looks unassuming — but it truly lingers.

Prince Charming Marcelo presents a clam chowder with mussels, razor clams, and cockles, paired with a dill and white-pepper sauce, and finished with shaved Belper Knolle and caviar.

The chowder itself is a thicker, deeply flavored soup, rich with mussels, razor clams, and cockles. It’s packed with flavor and has a beautiful texture. The shellfish are perfectly cooked and lend a profound briny depth; their juices enrich the broth and create a wonderful foundation.

Alongside comes a light, foamy sauce of dill and white pepper, impeccably seasoned. The white pepper adds a distinctive touch to the whole dish. The finishing shave of Belper Knolle with caviar brings yet more complexity and finesse.

For me, it’s an exceptionally refined dish. The way the chef transforms a traditional chowder into something so elegant shows remarkable craftsmanship. Every flavor is in harmony and flows seamlessly into the next.

A chowder worthy of Christmas. 🎄

.⁣ Michelin Guide : ⭐️
. G&M : 16,5/20
.⁣ OAD : 418 Less

Top 10 of 2025, at number 8 :

Nusara!

You know it’s good when you order it twice!

Crab curry with runny crab roe, garuda leaves, and crispy shrimps

This dish combined both power and finesse. The golden yellow curry, made with turmeric, galangal leaf and red curry paste, delivered just the right level of heat with a natural underlying sweetness. It featured a mix of blue swimming crab and mud crab, generously topped with horseshoe crab roe for added richness and umami.

Extra crab roe was folded into the sauce, giving it a creamy body without making it feel heavy. The balance of spice and flavor was spot-on, allowing the crab’s natural sweetness to shine.

On the side, crispy baby shrimp and deep-fried Garuda leaves were light, crisp and fragrant — almost like tea-scented seaweed — and they paired beautifully with the curry, adding crunch and aroma.

Altogether, it was a standout dish: complex, elegant and deeply satisfying, easily one of the highlights of the night.

📷 : @nusarabkk

.⁣
.⁣ Michelin Guide : ⭐️
.⁣ OAD top 100 : 30
. W50Best : 35 Less

Top 10 of 2025, at number 9!

Sühring

Wild boar pie - pistachio - parsley - black truffle

As Belgians, we hold pâté en croûte to exceptionally high standards — largely thanks to the influence of Karen Torosyan at Bozar, whose mastery of the craft is one of a kind! However the one dish at Sühring that quietly impressed and lingered in memory was the ‘game pastete’! First presented in its entirety, finely crafted and elegant, before being sliced and served, a nod to tradition without feeling heavy or old-fashioned!

The blend of venison, duck liver, poultry, mushrooms, pistachios, and soft Madeira jelly was deeply savory but remarkably gentle. The pastry was light and golden, holding everything together without overshadowing the filling. At the center, egg and truffle added depth and comfort.

The parsley salad, dressed with truffle vinaigrette at the table, refreshed the palate, while the small pickled salad tucked into a crisp tuile brought a moment of surprise.

Our visit to Sühring in May stood out as one of the best dining experiences of the year, and it comes as no surprise that, since then, the restaurant has been awarded a very well-deserved third Michelin star. This dish captured exactly why — restraint, harmony, and a quiet confidence that speaks of true mastery.

Michelin Guide : ⭐️ ⭐️ ⭐️
W50Best : 22
OAD top 100 : 15

📷 : @lucievd Less

Top 10 of 2025 at number 10!

As is my annual tradition, we end the year with a top 10 of the most memorable dishes of the year! We begin with the signature dish of restaurant Nathan.

Chef Nathan Van Echelpoel has created a fantastic oyster preparation that is perfectly balanced. The oysters are cooked on the binchotan and accompanied by a beurre blanc and yuzu kosho. Paper-thin slices of blue grapes are delicately draped on top. The dish is finished with “Kristal” caviar from Kaviari.

The balance in this dish is truly beautiful: the briny oyster, the savory sauce, and the kick of yuzu kosho come together in harmony with the sweetness of grape and the salty umami of the caviar. A magnificent oyster creation.

Michelin Guide : ⭐️
. G&M : 15,5/20
.⁣ OAD top 100 : 283 (classical) Less

MAMA KONSTANTINA

Back to Vienna where we want to share some more about the culinary world Konstantin Filippou and his wife Manuela have shaped in this beutiful city. The first stop we did was Mama Konstantina where Greek Soul Meets Contemporary Vienna.

In 2023, chef Konstantin Filippou brought his love for Greek-Mediterranean tradition to life with Mama Konstantina, tucked away in Vienna’s 19th district, a more remote part of the city. What began as a tribute to the olive-farmer friend “Mama Konstantina” from Kalamata — whose generations-old recipes and soulful cooking inspired him — quickly became a culinary destination.

By day, the restaurant offers refined, produce-led lunches for mostly locals - and people who are well informed :) - by night, it transforms into an elegant yet relaxed dining space where long communal tables draw you into the heart of its open-kitchen energy.

Expect dishes that balance modern gastronomy with authentic Greek soul. The ambiance is warm and communal around the big open kitchen with attentive service and smart wine pairings that highlight both Greek wines and Austrian picks.

Mama Konstantina isn’t just a restaurant — it’s also a catering and production kitchen, extending Filippou’s culinary vision beyond the dining room.

I liked the place so much because there is actual cooking happening in the warm and open kitchen, no tweezing and plating menu’s but a heartfull warm kitchen where the smoke of the grill entangles with the whole atmosphere and where the smell of fresh baked bread makes you feel right at home.

Come for the food, stay for the story — Mama Konstantina is where Greek tradition meets contemporary craft, where every bite tells a tale of roots, flavour and hospitality. The hospitality Konstantin and Manuela stand for, and this is why this place feels so real!

#MamaKonstantina #KonstantinFilippou #ViennaEats #GreekCuisine #MediterraneanFlavours #FineDining #GaultMillau #MichelinGuide #Foodie #ViennaFood #TasteOfGreece #wbpstars #worldofmouth #50bestrestaurants Less

KONSTANTIN FILIPPOU

We spent an unforgettable weekend in Vienna with Konstantin Filippou and his wonderful wife Manuela, and I had to share a glimpse of what made us fall in love with their world—starting with the flagship restaurant.

Konstantin’s story is a beautiful blend of cultures: Greek soul meets Austrian precision. Childhood summers by the Mediterranean and winters in the Alps shaped a palate built on purity, technique, and emotion. What started in his mother’s kitchen grew into a global culinary journey before he returned to Vienna with a voice uniquely his own.

In 2013, he opened Restaurant Konstantin Filippou—raw, honest, precise. Today it shines with 2 Michelin stars and 19 points/five toques, placing him among Austria’s absolute best.

His cuisine balances Mediterranean clarity with Austrian structure. Dishes like the Iced Amalfi Lemon with caviar (INSANE!) and the dry-aged salmon trout with eel and salted plum show his signature: elegant, linear, powerful.

Everything reflects his philosophy—purity, intention, zero compromise. Even the minimalist interiors focus your attention exactly where it belongs: the plate. For me the blach toques say it all : revolution rooted in tradition!

Dining here isn’t just a meal—it’s a story told with truth, memory, and heart.

And above all, Konstantin and Manuela are pure magic together: warm, generous, inspiring, and the most charming parents. We adore you both! ❤️ Less

And then came The Jane 2.0. ✨
Chef Nick Bril has reimagined his iconic restaurant in Antwerp’s Montevideowijk — where historic dockside warehouses meet sleek new architecture. The new Jane rises in a bold corten steel structure, perfectly blending industrial heritage with contemporary design.

The new Jane is a total work of art — where Bril’s love for luxury, design, art, and music harmoniously collide. A tapestry by Jeroen van den Bogaert graces the wall, while tons of natural stone form the tables and benches, creating a space that feels both raw and refined.

Now hosting only 28 guests, intimacy takes center stage. Architect Nicolas Schuybroek designed a setting that balances privacy and spectacle — and Bril commands it all like the performer he is, moving seamlessly between the flames, the guests, and the art of the plate 🔥

A master of “glocal” gastronomy — global inspiration, local ingredients — Bril crafts dishes that are creative, soulful, and technically brilliant. His seafood is exceptional, perfected through dry-aging, and his sauces and fermented vegetables add layers of depth. Occasionally, even a touch of molecular magic appears.

Tip for future diners: choose your menu words wisely! Don’t ask for The Full Experience as you can land on the Experience Menu in which you miss out on the Flux Alba and Irish Mör dish.

Still, the highlight of the lunch was unforgettable: Japanese Akita Komachi rice with foie gras, wasabi, and Sicilian gobbetto shrimp — a combination as surprising as it was sublime.

From turbot with smoked mussel to sashimi with nitrogen pearls, Bril mixes glocal soul with luxury, purity with playfulness — orchestrating rhythm and contrast like a true DJ, in both kitchen and sound.

The Jane 2.0 is pure class — from chef to team, design to experience. One of the finest restaurants out there, led by a chef who knows how to delight every palate.

But most of all, it’s a story of resilience. 🙌 Whatever anyone may say, the strength and determination with which Nick Bril has faced his storms is nothing short of remarkable and deeply admirable. Hats off to him, his family, and the entire crew. Less

Among the culinary treasures of the @canavescollection, @elementssantorini at @canavesepitome shines as its gastronomic crown jewel.

Set against a mesmerizing backdrop of the Santorinian sunset, Elements is more than a restaurant — it is a culinary journey designed to captivate even the most discerning gourmets.

At the helm, Executive Chef @tasosstefatos combines international inspiration with a Greek soul, weaving storytelling into every course. Each dish unfolds in stages, balancing bold flavors with elegance, transforming dinner into an experience of artistry and emotion.

The floating Elements Experience Tables heighten the magic, pairing world-class cuisine with one of the most celebrated views on earth. Inspired by the raw beauty of Santorini’s elements — sea, sky, and volcanic energy — this is fine dining at its most unforgettable.

#elementssantorini #santorini #canavescollection #canavesoiaepitome #canavesoia #santorinihotels #finedining #theareofplating #artofplating Less

POTONG, Bangkok

Bangkok’s most talked-about restaurant? Without a doubt, it’s POTONG — the bold, visionary home of Lady Chef of the Year, Chef Pam.

Inside a 120-year-old Sino-Portuguese building in Bangkok’s historic Sampeng Market, Chef Pichaya “Pam” Soontornyanakij has created more than a restaurant — she’s built a world where memory, heritage, and innovation collide on the plate.

Chef Pam, recently named The World’s Best Female Chef 2025 and the first Thai woman to win a MICHELIN star, doesn’t just serve food. She tells a story — her story. Her family once ran a traditional medicine shop in this very building. Today, she reclaims that space, transforming it into a five-act, 20-course tasting journey that honors the past while boldly reshaping the future of Thai-Chinese cuisine.

Each dish is a movement — part memory, part emotion, part revelation:

• Mission: A quiet opening — black chicken, Chinese herbs, and broth that whispers of generations past.
• Memories: Kuay chap noodles with pork tongue, broth, and caviar — comfort reimagined.
• Heart & Soul: Shrimp transformed into a Pad Thai “shot” — a single bite that captures Bangkok’s street food soul.
• Forgotten: Atlantic seabass meets beurre blanc — French technique meets Thai balance.
• Bold: 14-day aged duck — rich, tender, deeply layered and INCREDIBLE
• Spiritual & Humble: A crescendo of vegetal fire, childhood flavors, and delicate desserts that feel almost like stepping into someone else’s memory.

No bite is random. Every course is a reflection of Pam’s life — her technique, her heritage, and her unshakable creative vision.

POTONG’s Wine Odyssey pushes pairing boundaries with surprising matches. The rooftop Opium Bar is a world of its own and one of Bangkok’s best!

Chef Pam is a rare force — fearless, precise, deeply personal in her craft. She’s not just breaking ground as a woman in fine dining; she’s reshaping what it means to cook from identity, from memory, and from a place of love and rebellion.

To dine here is to travel through time — past, present, and a daring future — all guided by the hands of a chef who has turned her family’s legacy into a modern masterpiece.

📷 @lucievd Less

Gaggan – Asia’s #1, the World’s #6, and in a league of its own

Currently #1 in Asia and #6 in the World’s 50 Best Restaurants, the new Gaggan in Bangkok isn’t just climbing rankings — it’s breaking boundaries. But make no mistake: this isn’t your typical fine dining temple. This is Gaggan Anand’s world, and you’re invited in for the ride.

Some call it theatre, some call it a commercial show — and they’re not wrong. But to us, it’s something else entirely: a one-of-a-kind, rule-breaking, genre-defying experience that you simply won’t find anywhere else. Gaggan doesn’t follow trends — he creates them.

From the no-menu emoji format to the 20-seat intimate setup where the chef himself takes center stage, everything is designed to make you feel something. Whether it’s laughter, surprise, nostalgia, or shock — every course is a story. A restaurant that dares to be different, and a chef who still wants to change the world.

The menu? Split into five theatrical acts, each one unfolding like chapters in a wild, sensory story. The 5 acts at Gaggan take you from India’s bold spices, through Japan’s elegance and Thailand’s fire, into the chaotic fun of communal cooking, ending with a wild, emotional grand finale. It’s a journey of flavor, culture, and pure creative energy.

Music is the soul of the experience — every course comes with a soundtrack. From old-school rock to Bollywood and funk, it’s timed perfectly to the pacing of the meal. It’s not background music — it drives the mood, and you’ll find yourself smiling, singing, and sometimes even dancing in your seat.

And the wine pairing? Brilliantly curated — natural, playful, unconventional, and right in step with the food’s personality. A liquid extension of Gaggan’s rebellious style.

This isn’t a restaurant that fits into categories. It’s a culinary concert, a tasting menu with attitude, and proof that food can be art and entertainment. Not everybody is a fan but we left inspired, amazed, and a little in awe.

#Gaggan #GagganAnand #Asias50Best #Worlds50Best #BangkokFineDining #CulinaryTheatre #RuleBreaker #GastronomyRevolution #WinePairing #ChefDriven #DiningExperience #bangkokfoodscene Less