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Restaurants
- Jhonatan Cano added a new meal Dinner at Daniel’s Miami at Daniel's Miami
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@rosewoodsaopaulo is one of those places that makes you forget you’re in São Paulo.
You come in from the noise, the traffic, the concrete, and almost immediately everything changes. Suddenly there’s green everywhere, the city feels far away, and the whole place has this sense of calm that almost doesn’t make sense considering where... More
@rosewoodsaopaulo is one of those places that makes you forget you’re in São Paulo.
You come in from the noise, the traffic, the concrete, and almost immediately everything changes. Suddenly there’s green everywhere, the city feels far away, and the whole place has this sense of calm that almost doesn’t make sense considering where you are.
The rooms are beautiful, the pools are stunning, the design is incredible, but what impressed me most is how complete the experience feels. Every detail has been thought through, and the team delivers it with that rare kind of hospitality that feels effortless.
Three @michelinguide Keys 🗝️🗝️🗝️ and a spot on @the50hotels list and, for me, easily one of the best hotels in the world.
A true escape hidden in the middle of one of the busiest cities on earth. Less
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- Jhonatan Cano added a new meal Dinner at Evvai at Evvai
Three Michelin stars have never been just about food.
They’re about the courage to tell a story. To create emotion. To transform ingredients into memories, and a meal into something you carry long after the last bite.
The collaboration between @luizfilipe and @dominiquecrenn wasn’t simply two great chefs cooking together.... More
Three Michelin stars have never been just about food.
They’re about the courage to tell a story. To create emotion. To transform ingredients into memories, and a meal into something you carry long after the last bite.
The collaboration between @luizfilipe and @dominiquecrenn wasn’t simply two great chefs cooking together. It was two artists speaking the same language, one of purpose, beauty, and endless attention to detail.
Every dish had a reason. Every element had a voice. Every story found its place at the table.
This wasn’t just gastronomy. It was art.
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- Jhonatan Cano added a new meal Dinner at Asador Etxebarri at Etxebarri
A meal at @asadoretxebarrioficial doesn’t end with the last course. It lives through the wines.
Trust @benabdallahmk and he’ll quietly guide you across Champagne, Burgundy, the Loire, the Rhône, and finally Málaga, each bottle chosen with intention, each pour revealing another layer of the experience. Jules Brochet. Aurélien... More
A meal at @asadoretxebarrioficial doesn’t end with the last course. It lives through the wines.
Trust @benabdallahmk and he’ll quietly guide you across Champagne, Burgundy, the Loire, the Rhône, and finally Málaga, each bottle chosen with intention, each pour revealing another layer of the experience. Jules Brochet. Aurélien Lurquin. Maison Chantereves. Domaine du Collier. Raveneau. Fonsalette. Old Mountain.
Great wine pairings aren’t built around labels or rarity. They’re built around emotion. At Etxebarri, every glass feels like it was always meant to be there.
🍾 Jules Brochet Extra Brut, Champagne, France
🥂 Domaine Aurélien Lurquin, Grower Champagne, France
🍷 Maison Chantereves Chassagne-Montrachet 1er Cru Morgeot, Burgundy, France
🍷 Domaine du Collier Saumur Blanc 2018, Loire Valley, France
🍷 Domaine François Raveneau Petit Chablis 2021, Chablis, France
🍷 Château de Fonsalette Côtes du Rhône Syrah 2014, Rhône Valley, France
🥃 Old Mountain Málaga 2012, Málaga, Spain Less
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- Jhonatan Cano added a new meal Dinner at Plenitude at Plenitude
@plenitude.paris is one of those rare restaurants where everything feels exactly where it should be.
Inside @chevalblancparis , overlooking the Seine, the room already tells you this will not be an ordinary dinner. We were six, seated in the private room for a late 9 p.m. reservation, the kind of table that reminds you why this... More
@plenitude.paris is one of those rare restaurants where everything feels exactly where it should be.
Inside @chevalblancparis , overlooking the Seine, the room already tells you this will not be an ordinary dinner. We were six, seated in the private room for a late 9 p.m. reservation, the kind of table that reminds you why this is one of the hardest reservations not just in Paris, but in the world.
The evening started with Krug, beautiful canapés, oysters, potato, truffle, warm bread, perfect butter, and the kind of porcelain, service, and attention to detail that makes luxury feel effortless.
But Plénitude’s real signature is the sauce.
Every dish feels built around depth, precision, and balance: blue fish with fennel and marigold, lifted by acidity; a tomato tart in puff pastry, presented whole and carved tableside; blue lobster with nasturtium and raspberry, rich, creamy, and unforgettable; turbot with caviar and a bouillon served alongside; red mullet with crab and saffron; and pigeon with herbs, almond, and every part treated with purpose.
Then came the cheese cave, one of the most generous and impressive I’ve seen, followed by desserts that could easily be their own reason to visit. The rose with candied grapefruit was light, aromatic, and beautiful. But the cocoa pod flower may be my favorite dessert of the year: layered, creamy, textural, and made for chocolate lovers.
Plénitude is not just a three-Michelin-star restaurant. It is the full expression of what a great restaurant can be when food, service, space, emotion, and execution all meet at the highest level.
A truly perfect restaurant. Less
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- Jhonatan Cano added a new meal Dinner at West Palm Beach, Florida at Emelina
The newest Michelin star in Florida might also be one of the most important.
In West Palm Beach, inside an intimate chef’s counter with only a dozen seats, @emelina_wpb is asking a beautiful question:
What could Cuban cuisine have become if it had taken the fine dining route?
And the answer is not nostalgia alone. It is technique.... More
The newest Michelin star in Florida might also be one of the most important.
In West Palm Beach, inside an intimate chef’s counter with only a dozen seats, @emelina_wpb is asking a beautiful question:
What could Cuban cuisine have become if it had taken the fine dining route?
And the answer is not nostalgia alone. It is technique. It is restraint. It is memory, sharpened.
The menu starts with a tempura-fried red flounder, a childhood favorite, reimagined with elegance. Then Key West pink shrimp with mulberry, preserved turnip, and coconut curry broth, clean, delicate, almost effortless.
There is oyster with yuca, creamy and bright with preserved lemon. Then one of the most confident dishes of the night, little gem lettuce with strawberries, hazelnut, and ají dulce emulsion. A salad that proves confidence is not always about luxury ingredients, sometimes it is about making greens unforgettable.
The golden tilefish arrives perfectly cooked, with pil pil, and bok choy. Then dry-aged Florida beef with black bean purée and white asparagus the one dish that felt a little quieter, but still carried the language of the menu.
And then comes the soul, koshihikari rice with braised oxtail, inspired by rabo encendido. Coconut, cocoa nibs, mango, passion fruit, tres leches. Cuba, remembered and refined.
This is a very well-deserved Michelin star 💫
Not Cuban food trying to become fine dining. But Cuban food proving it always had the soul to be there.
📍 @emelina_wpb 🌟
🇺🇸 West Palm Beach, FL
🔪 @__osmel__ Less
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- Jhonatan Cano added a new meal Dinner at Restaurant Re-Naa at Renaa
What happens when the ocean, the forest, the farms, and the seasons all speak the same language?
At @restaurantrenaa in Stavanger, they answer that question course by course.
Norway’s second three Michelin star restaurant, and the first in Stavanger, feels exactly as it should: intimate, elegant, and deeply confident.
The meal... More
What happens when the ocean, the forest, the farms, and the seasons all speak the same language?
At @restaurantrenaa in Stavanger, they answer that question course by course.
Norway’s second three Michelin star restaurant, and the first in Stavanger, feels exactly as it should: intimate, elegant, and deeply confident.
The meal begins with snacks that immediately tell you where you are: bøckling with potato and kalix, langoustine with trout roe, asparagus with Jersey cream and kale, a brilliant crispy chicken skin tart with lovage, and duck liver with dark chocolate and pine.
Creative, technical, but more importantly, rooted.
Then comes the ocean: sea urchin with finger lime and green strawberries, mahogany clam with tomato and ramson, razor clam with almond milk and fig leaf, blue mussel… a quiet Nordic seafood tower built on purity, not excess.
But the cooked seafood is where the meal truly stopped me.
The signature squid with black garlic and grilled lemon. Scallop with barley and rose. Langoustine with jalapeño and marigold. Monkfish with morels and chicken butter.
Each dish showed extraordinary product, precise cookery, and sauce work at the highest level.
Even the bread had its own story, sourdough of remarkable quality, served with butter from a family that has been making only butter for generations. Rich, cultured, almost cheese-like, and unforgettable.
A final lamb course was elegant, but for me, the sea had already taken the night.
Desserts moved from clementine and sea buckthorn to koji ice cream with fennel and pine cone, before a beautiful petit four cart closed the meal.
@restaurantrenaa is not trying to imitate anyone.
It has its own rhythm. Its own silence. Its own confidence.
A restaurant where the ingredients feel like gifts, the technique feels invisible, and the best dishes remind you why three Michelin stars exist.
📍 @restaurantrenaa ⭐️⭐️⭐️
🇳🇴 Stavanger
🔪 @sven_erik_renaa | @frurenaa Less
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- Jhonatan Cano added a new meal Dinner at kadeau at Kadeau
At @restaurantkadeau , the menu speaks with absolute confidence, quietly, elegantly, and with a language that feels entirely its own.
The meal begins with clams and vegetables, a pure expression of the ingredients. Then cured squid with asparagus and magnolia, where texture, perfume, and precision come together in a way that feels almost... More
At @restaurantkadeau , the menu speaks with absolute confidence, quietly, elegantly, and with a language that feels entirely its own.
The meal begins with clams and vegetables, a pure expression of the ingredients. Then cured squid with asparagus and magnolia, where texture, perfume, and precision come together in a way that feels almost effortless. The mackerel tart follows with beautiful structure, while the tomato salad with herbs and seeds shows how perfect acidity balance can carry a dish with grace.
Then, one of the great moments of the meal: raw shrimp with pumpkin seeds and caviar. A dish that says everything about Kadeau’s confidence. When seafood is served this exposed, there is nowhere to hide, only sourcing, technique, and taste.
That same confidence appears in the sandwich of leaves, a course that turns something seemingly simple into something deeply complex. The signature hot and cold smoked salmon with lavender was extraordinary and perhaps the best salmon I have ever tasted. Then came raw scallops with young onions and hazelnut, and brown crab with celeriac and raw cauliflower, both showing the same quiet mastery of balance, texture, and purity.
The lamb, served in two expressions, one raw, one grilled, brought depth and structure, paired with preserves that speak to Kadeau’s world of fermentation, time, and place. Desserts followed with the same discipline: chewy fruits, mirabelle ice cream, walnut tart. Beautiful compositions showing the depth of Kadeau’s repertoire.
This is not luxury through excess. This is luxury through clarity, purity and precision.
Kadeau feels like a restaurant at the very top of the world right now, minimal, elegant, deeply personal, and completely deserving of its awards.
📍 @restaurantkadeau 🌟🌟🌟
🇩🇰 Copenhagen
🔪 @nicolai_kadeau | @pachambote | @kyuminhahn | @leonor.pedro.92
🏅 N.41 @theworlds50best Less
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- Jhonatan Cano added a new meal Dinner at Emeril's at Emeril’s
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- Jhonatan Cano added a new meal Dinner at Xiquet DL at Xiquet by Danny Lledo
The signature Iberico Wellington 🐷
📍 @xiquetdl 🌟
🔪 @chefdannylledo
🇺🇸 Washington DC
