Foodle

Impressions from “Barra” in Berlin — a casual, trendy neighborhood gem that draws guests from far beyond (including me).

Pictured:

▫️Kys oysters & elderflower
▫️Trout, mussels & saffron
▫️"Tonnarelli" cacio e pepe
▫️Holstein sirloin

Excellent.
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#barraberlin
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood #julienwalther #picoftheday #travel #troisetoiles #willtravelforfood #yummy Less

Sweetbreads, cauliflower puree, eel, vanilla, vermouth 🤯. Recently at Michelin-starred "Tulus Lotrek" in Berlin.

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#tuluslotrek #maxstrohe #berlin #onemichelinstar
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood #julienwalther #picoftheday #travel #troisetoiles #willtravelforfood #yummy Less

柚木元 YUKIMOTO

😍Grilled matsutake mushrooms😘

The most expensive mushrooms from Japan😁

😋松茸～マツタケ～まつたけ😍

松茸蘑菇

송이버섯

#柚木元
#yukimoto
#patek_nagano
#松茸
#松茸蘑菇
#송이버섯
#予約困難
#予約困難店
#食べログ
#食べログゴールド
#食べログアワード
#ミシュラン
#michelin
#米其林
#米芝蓮
#미슐랭 Less

味享 MITAKA

😍😄近江牛ヒレと松茸のすき焼き😋😁

#味享
#mitaka
#京味
#kyoaji
#予約困難
#予約困難店
#食べログ
#食べログシルバー
#食べログアワード
#ゴエミヨ
#ミシュラン
#michelin
#米其林 #米芝蓮
#미슐랭 Less

片折 KATAORI
michelin2stars

The Tabelog Award 2025 Gold 受賞店の『片折』さんです。

😋『石川県珠洲の絶品松茸』😆😄😁

#片折
#kataori
#金沢
#patek_kanazawa
#patek_ishikawa
#食べログ
#食べログゴールド
#食べログアワード
#予約困難
#予約困難店
#蛍烏賊
#ホタルイカ
#ほたるいか
#焼松茸
#珠洲の松茸
#珠洲の焼松茸
#松葉蟹
#香箱蟹
#加能蟹
#ミシュラン二つ星
#michelin2stars
#米其林
#米芝蓮
#미슐랭2스타 Less

The perfectly balanced flavours of chef Jan Hartwig’s dishes, matching ingredients with technical brilliance and originality, honed over time, dish after dish. His restaurant was awarded three Michelin stars less than six months after opening back in October 2022 ( Jan was previously at Atelier, which earned its first three Michelin stars in 2017).
Here, the wonderful pike dumpling with N25 Kaluga caviar, “Hanseatic prawn”, Marcona almonds, brown butter, poached marrow and vin jaune sauce, the crunchy texture and exquisite acidity of pickled herring “Matjes”, and the tender deliciousness of the salmon trout from lake Schliersee, less than an hour from Munich, served with Bouchot mussels, lentils from the Swabian Alps, and Brussels sprouts and Mimolette.
‘Labor der Liebe’ was written on the open kitchen, but I’m sure it also referred to the dining room, where the two sides blended as one.
@janhartwig_official
#janhartwig
#restaurantjan Less

Uni dog @yubidubai 😍
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Some nice plates at the new hand roll bar in Dubai. Was mesmerised by the box of uni I saw in their fridge. Didn’t see it on the menu but ordered a couple hand rolls and they loaded it up with that sweet bafun. Two varieties on the day. Creamy, fresh and delicious. One yellowish orange and one deep orange. Lovely hues. This place has lots of small plates on offer too, i liked them a lot. Some fried, some seared, some raw. Im not a maki guy but absolutely loved their yubi maki, probably my favourite of the day. Generously topped with slithers of otoro and seasoned with a sweet soy - buttery and addictive. The seared Wagyu gyoza was clever too. Really tasty and creamy in the centre. In terms of the hand rolls themselves - pretty good. Nice rice to filling ratio and all round well made, although I prefer the finesse of the crisp and combinations of ingredients of the @kokoro.dxb hand rolls. All in all though, solid. Don’t sleep on the soft serve. Will be back for sure #notoriousfoodie Less

Wagyu Hambāgu Donburi by @itadaku_dubai - One of my best dishes of the year.

We literally stopped mid conversation to acknowledge how good it was.

The wagyu hambagu arrived with a glistening crust, the meat inside impossibly tender — a texture that held together only long enough to surrender.

Even the rice was next level - each grain was glossy, plump and individual - yet part of the whole. The egg yolk - the colour of a setting sun - seeped between the grains coating them with subtle silkiness.

And the teriyaki sauce had that impossible Japanese balance, elevating the wagyu to a better version of itself, if that is even possible.

It is the sign of a true master that can make the difficult seem easy and the complex seem simple. Arigato, Chef @masaru.sakagami Less