Foodle

Welcome to @aponiente_angel_leon , the home of Cocina del Mar and the mind of Ángel León, El Chef del Mar. @angel_leon_aponiente ⭐️⭐️⭐️🌊🇪🇸

Three Michelin stars. The first green star in @michelinguide A legacy of marine discovery. And a mission bigger than cooking: to turn the ocean into the pantry of the future.

At Aponiente, the sea is everything. Sea beans, plankton butters, bioluminescent algae, eel-skin pâté ingredients that sound like science fiction, plated like art.

The experience flows in three acts: salty snacks, salty sea, sweet sea. Each course drifts further from what you know and deeper into León’s vision of an ocean without limits.

We start with the salty snacks.
As always, standout dishes marked below with a ⭐️

SALTY SNACKS
Stuffed olive

Sea lettuce, green pepper

Shrimps fritter

Halophytes, vinagrette ⭐️

Tuna top neck, marine sov
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📍Aponiente, El Puerto de Santa Maria - Spain 🇪🇸
📈Experience 10/10 - Flavor 5/10
💶 €310 p.p.
Visited 21/6/2025
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#chasingstars #foodfetishist #thefoodfetishist #finedining #michelin #worldsbestrestaurants #review #guide #spain #michelinguide Less

🇹🇭 ”Whispers of the Land“ คอร์สใหม่ล่าสุดจาก สระบัว ในโรงแรม Siam Kempinski ร้านโปรดที่ไม่เคยทำให้ผิดหวัง รอบนี้พิเศษกว่าทุกครั้งเพราะนอกจากจะได้ชิมเมนูใหม่ทั้งเซตแล้ว ยังมีทัวร์ครัวแบบเอ็กซ์คลูซีฟครั้งแรกด้วย 👨🏻‍🍳✨

หมวดกินเล่นที่ได้แรงบันดาลใจจาก street food ทำออกมาได้สนุกและอร่อยทุกคำเหมือนเดิม แต่ที่ประทับใจเป็นพิเศษคือ ยำเนื้อ และ ห่อหมกล็อปสเตอร์ ส่วนเมนหลักเลือกเป็นเป็ดพะโล้รสกลมกล่อม แต่ยังแอบเทใจให้แกงเนื้อ เมนูเก่ามากกว่านิดนึง

โดยรวมแล้วคอร์สนี้ยังคงน่าประทับใจ และยิ่งมาทีไรยิ่งรู้สึกว่าสระบัวเป็นหนึ่งในร้านที่เหมาะสำหรับดินเนอร์เดทมาก บรรยากาศสวย โต๊ะเป็นส่วนตัว โรแมนติกสุดๆ 😍

฿4,600++ 7 Courses
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📍@srabuabykiinkiin - รร. Siam Kempinski
#orn_bellyjourney #orn_thai #orn_finedine #orn_srabua Less

Recommended bowl: Cricket ramen

The cricket ramen served here contains a shoyu soup that is 91% cricket dashi, 9% kombu and shiitake dashi. Around 110 crickets go into the dashi for each bowl, using three kinds of dried crickets. The crickets are farmed in Japan and are either Japanese Futahoshi Crickets (two types) or European House Crickets. The shoyu tare is house-made using crickets, salt, koji and wheat. Noodles are supplied by Maruyama Seimen, containing 2% cricket flour. The flavor oil (kōmi abura) is made from a base of lard and chicken oil, mixed with crickets. A different version of this bowl was first available as a collaboration between Ramen Nagi in 2015. The two founders, Yuta Shinohara and Kento Sekine, have been tinkering and improving the recipe since then. As of late 2020, their insect based restaurant, ANTCICADA, is open Friday and Saturday with a full insect course menu; ramen available Sunday only. Open since June 2020. Less

July 4, 2025 Chef @markbirchall has had quite a year! First, Michelin awards his Moor Hall ⭐️⭐️⭐️, only the 2nd UK restaurant outside of greater London to receive that honor followed by the National Restaurant Association’s choice of him as Chef🧑‍🍳 of the Year. To those accolades, we nominate him for being amongst the most gracious hosts in the country. The entire Moor Hall experience is simply wonderful; the ideal one (or two) day getaway. Gorgeous grounds, a one ⭐️ restaurant (The Barn @thebarnmh) for lunch as well as breakfast, superb accommodations and, of course, stunning local and regional product on the plate with Chef Mark and his teams masterful and subtle touches. We have already planned our return.

#moorhalllancashire #moorhall #moorhallrestaurantwithrooms #england🇬🇧 #unitedkingdom🇬🇧 #markbirchall #michelinguide #michelinuk #michelinengland #lancashire #thequest #michelin3stars⭐️⭐️⭐️ #michelin3starsrestaurants #michelinstarfood #mystorywithmichelin Less