Foodle

The Star Roof Experience at the Arena di Verona is an unusually successful combination of setting, theatre and serious cooking. High above the Arena, with views across Verona and the extraordinary sense of history that comes from dining inside a two-thousand-year-old Roman amphitheatre, the dinner feels genuinely connected to the opera rather than simply added on as hospitality.

The menu was created by Emanuele Scarello of Agli Amici 1887, whose restaurant in Udine holds two Michelin stars, and was executed on site by two of his sous-chefs together with a Japanese chef from the Agli Amici team. The standard of cooking was impressively high for such an unconventional setting.

The four-course “Programma dell’Experience” moved through a concise interpretation of sea, land and season. Baccalà with tomato water and Mediterranean accents was clean and precise. Spaghetti tiepidi with aubergine and smoked sardines had more depth and savoury character, while the charcoal-grilled Garronese beef with bay leaf and cherries was the richest course. Dessert, a peach and sage soup with burnt vanilla cream and meringue, finished the meal with freshness rather than weight.

What made the evening particularly memorable was the balance. The cooking was refined enough to stand on its own, yet never competed with the location or the opera that followed. Service and presentation were polished, the atmosphere felt exclusive without becoming stiff, and the rooftop perspective over the Arena gave the whole experience a sense of occasion.

As a prelude to an evening at the Verona Opera Festival, it worked exceptionally well: high-class cooking in one of Europe’s most extraordinary cultural settings. Less

Visited in June 2026 Dinner course + 3 glasses of wine This visit was to celebrate my birthday. Every dish was beautifully presented, and I was impressed with each plate. The flavors were outstanding, allowing me to enjoy a truly happy time! I appreciate the thoughtful adjustments made to the course menu to accommodate my dietary restrictions that I had mentioned in advance. I learned that the menu changes with the seasons and that they also update one dish every two weeks. This means that even during the same season, I can discover new dishes with each visit, which makes me eager to return. The wines recommended for pairing complemented the dishes perfectly, especially the pairing with the salmon appetizer, which left a lasting impression. One of the desserts, the Chartreuse, had a strong liqueur flavor, which might be a matter of personal taste. Although it wasn't included in the course, there was a cheese cart available, and combined with the dessert cart, it offered quite a substantial selection. If I had more room in my stomach, I would have loved to try more varieties. The terrine I received as a souvenir was rich and delicious, allowing me to enjoy the meal until the very end. On the other hand, there were moments during the service that I found disappointing. We had a reservation for a 7:30 PM course and were the last to arrive. Consequently, we were also the last to leave, but as the evening progressed, there was a sense of urgency that made us feel a bit rushed. There was a slight delay before the appetizers were served, and I didn’t feel like we were the only ones taking our time with the meal. Additionally, when there was a misunderstanding during the dessert cart order, the staff responded with a half-smile, which left a less than favorable final impression. The food was truly exceptional, and I was moved by each dish. Since it was a birthday celebration, I felt a bit disappointed by the final service experience. As a top-tier restaurant, I hoped to enjoy a pleasant atmosphere not just during the meal but also in those final moments before leaving. Less

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【食堂オーツカ】

行徳の住宅街に溶け込む町食堂『食堂オーツカ』。青いファサードにシンプルなロゴ、ガラス越しに見える柔らかな照明。外観はカフェ的な軽やかさを纏いながら、一歩踏み込めばそこには“食堂”を思わせる安心感がある。2024年の誕生にして早々に百名店入り、その理由は空間の洒落感ではなく、あくまで皿の上にある。

主役は「チキン南蛮」。堂々たるボリューム感。ゴロッとした国産鶏に、これでもかと覆いかぶさるタルタルは、まず視覚からすっと食欲を引き寄せてくる。衣はしっかり色づき、ザクッと歯を入れると軽快な音、その直後に甘酢の酸味がじわりと染み出す。この酸の入り方がいい。単なる後がけではなく、衣と肉の間にちゃんと存在している。そこへタルタルのコクが重なり、味の層が一気に厚くなる。

気づけば米が足りない。大盛り無料、使うべきだったかもしれない。「茄子の煮浸し」はじんわり出汁を含み、青菜や根菜を使った小鉢は素朴な味わいで口を整える。小鉢まで含めて、食堂としての満足度を押し上げる布陣。さらに艶やかに炊かれた白米と、出汁の効いた味噌汁。この一式が揃って、ようやく食堂の幸せは完成する。

『食堂オーツカ』は、ただ腹を満たすだけの場所ではない。カフェのような明るさがありながら、皿の上にはしっかり町食堂の安心感がある。主役の「チキン南蛮」はもちろん、「しょうが焼き」「メンチカツ」「焼き鯖」など、次に食べたいものがすぐ浮かぶラインナップも魅力。食べ終えたあとに残るのは、満腹感だけでなく、いい食堂に出会えたという小さな高揚感。

近所にあったら通う、いや、遠くても一度は行く価値がある。そんな一軒。ご馳走様でした。
#食堂オーツカ #行徳 Less

Visited in May 2026.I believe this is one of the best yakiniku restaurants in Osaka.Every time, the quality of the meat is outstanding and incredibly delicious.The photo shows a serving for four, with the two extra slices added before the cold noodles.I thought the cold noodles and bibimbap were a bit lacking in impact.Overall, it's a restaurant I absolutely love and want to keep coming back to.If you have the chance, I highly recommend visiting this place. Less

Part 3 of 3 – Aponiente
@aponiente_angel_leon

After an unforgettable opening act beside the tidal pools, it was time to step inside what many consider to be the world’s greatest seafood restaurant.

Aponiente isn’t simply a restaurant; it’s a laboratory dedicated to the sea. Ángel León has spent years challenging our perception of what can be eaten from the ocean, introducing ingredients and techniques that have changed modern gastronomy. Every course tells a story of the salt marshes, tides and marine ecosystems that surround the restaurant.

The cooking is intelligent without ever feeling forced. Familiar flavours appear in completely unfamiliar forms, while ingredients most chefs would overlook are transformed into dishes of extraordinary elegance. It constantly surprises, yet everything has a purpose.

It’s impossible not to admire the sheer amount of research, creativity and craftsmanship behind every plate. This isn’t a meal built around luxury ingredients for the sake of it. It’s built around an idea, executed with absolute precision.
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Michelin - ⭐️⭐️⭐️
La Liste - 96.50
OAD - 47
Worlds 50 Best - 84
Best Chef Awards - 🔪🔪🔪
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#AchefAbroad #Aponiente #AngelLeon #MichelinGuide #ThreeMichelinStars Less

I visited for lunch.The course was JPY 44,000.I was unsure if Oolong tea and green tea (hot) were complimentary, as they were not included in the price!The dishes themselves seemed to be carefully prepared, but considering the price of JPY 44,000 per person, I didn’t feel as satisfied as I had hoped.There were some doubts about whether the quality matched the price in terms of the ingredients, presentation, and the element of surprise or uniqueness.Additionally, given the location in Minami, the atmosphere was different from the calm environment I expect from a high-end sushi restaurant.Considering the price range, I had high expectations for the overall experience, including not just the food but also the ambiance and clientele. Unfortunately, this time, those expectations were not met. Less