Foodle

El Cellar de Can Roca
2023.02 dinner
.
.
.
Truffle brioche filled with truffle mayonnaise (2009)
Truffle cream, egg yolk and bacon, Jerusalem artichoke (2022)
Truffle Sandwich, dry truffle meringue with truffle ice cream and truffle shavings (2022)

Appetizers on Timeline:
1986 – Restaurant opening: Poularde cannellone (2001), the famous recipe by Montse, mother of the three Roca brothers
1997 – First renovation of the restaurant at its former location: Cod brandade (1997) with spinach and pine nuts
1998 – Youngest brother Jordi joined the restaurant: Tartlet of Caesar’s mushroom with marrow and pine nuts (2013)
2007 – Move to the new location: Vegetable surf and turf, clacton mousse, cucumber, fresh and pickled seaweed, enoki, glasswort and pickle gel (2018)
2020 – Latest reform: Pig's trotters with sea cucumbers and crispy ear (2005)

Escudella baked in clay oven, vegetable aspic and truffle (2021)
.
.
.
@cellercanroca #vinfox_elcellerdecanroca #ElCellerdeCanRoca #RocaBrothers #spain #spainfood #worlds50best #Worlds50BestRestaurants #michelin #3michelinstars #michelinthreestars #michelinstarchef #michelinguide #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less

Aynho 🇬🇧 The perfect autumn day out 🍂

Set in a historic manor redesigned by Sir John Soane, this spot features beautifully curated RH interiors, an elegant wine bar, an outdoor pizza spot, and a stunning Orangerie. All ideal for a Sunday roast.

We wandered the #AynhoPark gardens and admired the interiors before tucking into a warming roast made with the best local produce. A must-try: the lamb rump with rosemary potatoes, glazed carrots, broccolini, and gravy. Next time, we’re coming back for the Hereford prime rib and rotisserie chicken!

We also loved the Chinese chicken salad and roadside lobster roll, paired perfectly with a glass of @gusbourne sparkling rosé.

#invite

#englishcountryside #banbury #autumnal #northhampshire #rhengland Less

NOBU BY THE BEACH, ATLANTIS THE ROYAL

There’s a particular kind of exhaustion that only Dubai can produce - the glittering, relentless, air-conditioned sort. By noon, you’re seeking refuge not from heat but from ambition itself.

Which is how we found ourselves at Nobu by the Beach, where the godfather of international Nikkei cuisine has perfected something rare: the art of the luxurious pause.

The pool comes first. Always. This is the genius of the format - you earn your hunger through stillness, through watching palm shadows shift across turquoise water while Latin-Asian cocktails arrive unbidden. The service here understands hospitality as a form of quiet intelligence. No performance, no theatre. Just competent hands and a carefully curated soundtrack that knows exactly what kind of afternoon this is.
When hunger finally arrives, we order like believers at a familiar altar. Yellowtail sashimi with jalapeño and ponzu — that sharp, clean heat Matsuhisa introduced to the world three decades ago, still teaching young chefs what balance actually means. Rock shrimp tempura arrives crisp and generous, refusing to apologize for being a greatest hit. The tuna tartare knows its place: textural, honest, built on knife work rather than Instagram geometry.

But here’s the surprise: desserts that don’t simply coast on beauty. They’re fresh, considered, aware that ending a long afternoon requires more than aesthetic perfection. It requires grace.

In a city where new restaurants open faster than you can book them, there’s something deeply satisfying about a place that’s already done the work. Nobu by the Beach doesn’t need to prove anything. It simply exists, magnificent and unrushed, an oasis of calm inside the glittering temple of Atlantis.

Sometimes that’s enough. Sometimes that’s everything.

#flavorsandsenses #dubai #nobu #nobubythebeach #foodreels #atlantistheroyal #50besthotels #foodies #visitdubai #wheretogo #nikkeicuisine Less

#大衆酒場レレレ
#梅田
7月3日オープンおでんと点心が旨い大衆酒場
今回は160種類のお料理が食べ飲み放題4.000円
トップは湯気と香りで足が止まるおでんがズラリ
具材によくしゅんだお出汁の濃さが堪らん旨さ
これが先出しで出る初っ端から胃袋の掴みはOK
とびっこ取り巻く卵が鎮座したチャーハンは
食感が真新しく通常の炒飯に差し味これが激旨
小籠包のアヒージョはぐつぐつの熱々を提供
葫オイルが癖になる一風変わった進化系小籠包
カルボナーラの下には大根の峠、卵を割り込み
塩気とコクを柔らかく包み込む優しい大根が最高
餃子は名物と謳うだけあるそのままでも旨い
醤油をたらすことで旨み倍増さすが推しの一品
ポテトサラダはおでんの玉子とふが入った出汁味
具を潰しながら掻き混ぜる芋の大きさ己の匙加減
どれも気取らず旨い.そんな大衆のご馳走がここに
財布事情に合わた食べ飲み飲み放題は2.500円～
安くて旨い寒い夜でも頬緩んじゃう幸せな一時
湯気と笑い声が入り混じる賑わいに満ち溢れたお店
活気の極みめちゃくちゃ威勢の良い男女が切り盛り
20251113
⁡
⁡
🍢160種類食べ飲み放題4.000円🍢
・小籠包のアヒージョ
・ポテトサラダ
・シーザーサラダ
・おでんだし巻き玉子
・焼き餃子
・カルボナーラ大根
・油淋鶏
・とびっこチャーハン
⁡
⁡
@rerere.umeda_
⁡
⁡
大衆酒場 レレレ
大阪市北区曾根崎2-11-20
春貴ビル B1F
📞080-1908-9828
営業時間
月・火・水・木 17:00～00:00
(L.O. 料理23:00 ドリンク23:30)
金 17:00～01:00
(L.O. 料理00:00 ドリンク00:30)
土 12:00～01:00
(L.O. 料理00:00 ドリンク00:30)
日・祝日 12:00～00:00
(L.O. 料理23:00 ドリンク23:30)
⁡
PR Less

Nine years ago, I cornered Grant Achatz in the middle of a New York restaurant to say hello, and he didn’t flinch when I loudly asked him, “Are you Grant uh-CAHTS?”. To make amends for butchering his name, I read his book. Twice. Two years later, when I needed to fly to Chicago to interview for graduate school, I picked my interview date based on when I could get a reservation at @nextchicago , which was serving an earlier @alinearestaurant menu (2011-2015), then proceeded not to attend a networking event at said school in favor of dinner.

Said school eventually did not extend an offer for admission, but Next kindly accommodated a solo diner and delivered an experience to remember. While the first thing I recall is @ed.tinoco inviting me, an unknown guest, to his gleaming kitchen, showing me my ticket, and astutely pointing out that I did not once get up from my seat to visit the bathroom, the second is the food: nineteen courses that deliver equal parts theater and elemental pleasure. I liked good theater, and still do, and while I cannot vouch for the state of Alinea today, my visit to Next is my closest analog. I do not doubt that Alinea’s spirit of innovation is alive and well. The ‘hot and cold’ potato would still hit hard, as would the Pollock-esque dessert course; both of them making diners like me feel like a real-life Charlie in Achatz’s Willy Wonka-esque gastronomic factory.

We deserve a restaurant like Alinea as much as we deserve chefs who keep pushing when the map says stop. So, two stars on a list; three stars in my book.

Photos are from my visit in Nov 2018. Less