Foodle

And then came The Jane 2.0. ✨
Chef Nick Bril has reimagined his iconic restaurant in Antwerp’s Montevideowijk — where historic dockside warehouses meet sleek new architecture. The new Jane rises in a bold corten steel structure, perfectly blending industrial heritage with contemporary design.

The new Jane is a total work of art — where Bril’s love for luxury, design, art, and music harmoniously collide. A tapestry by Jeroen van den Bogaert graces the wall, while tons of natural stone form the tables and benches, creating a space that feels both raw and refined.

Now hosting only 28 guests, intimacy takes center stage. Architect Nicolas Schuybroek designed a setting that balances privacy and spectacle — and Bril commands it all like the performer he is, moving seamlessly between the flames, the guests, and the art of the plate 🔥

A master of “glocal” gastronomy — global inspiration, local ingredients — Bril crafts dishes that are creative, soulful, and technically brilliant. His seafood is exceptional, perfected through dry-aging, and his sauces and fermented vegetables add layers of depth. Occasionally, even a touch of molecular magic appears.

Tip for future diners: choose your menu words wisely! Don’t ask for The Full Experience as you can land on the Experience Menu in which you miss out on the Flux Alba and Irish Mör dish.

Still, the highlight of the lunch was unforgettable: Japanese Akita Komachi rice with foie gras, wasabi, and Sicilian gobbetto shrimp — a combination as surprising as it was sublime.

From turbot with smoked mussel to sashimi with nitrogen pearls, Bril mixes glocal soul with luxury, purity with playfulness — orchestrating rhythm and contrast like a true DJ, in both kitchen and sound.

The Jane 2.0 is pure class — from chef to team, design to experience. One of the finest restaurants out there, led by a chef who knows how to delight every palate.

But most of all, it’s a story of resilience. 🙌 Whatever anyone may say, the strength and determination with which Nick Bril has faced his storms is nothing short of remarkable and deeply admirable. Hats off to him, his family, and the entire crew. Less

Great times at @noburestaurantmanila with the legend himself, @therealnobu! 🍤🍶🍣 Absolutely crazy waking up to him showing some @amano.ph love — rocking our jersey and hat while giving our pizza a shoutout! 🍕 Arigato, Nobu-san, for the support, for being an inspiration of consistency, excellence, and world-class hospitality. 🙏 Less

London 🇬🇧 Grilled yakitoris, cosy interiors, innovative cocktails and a vinyl DJ to top it off - a perfect combination to get you through the colder days. Insert @junsei_uk.

Chef @chefamanlakhiani brings a Tokyo feel to Marylebone, through his extensive menu of delicious Japanese style skewered meats from @namayasaifarm and our fave @hgwalter. We love the Ongaku bar concept - as they collaborate with various djs to bring to life the Japanese music cafe ambiance.

Some of our favourites included:
- Nanban friend chicken with tartar mayo
- Soriresu yakitori - combining chicken and egg
- Negima yakitori - chicken thigh with skin
- Netsu cocktail - Ojo de dios mezcal, shisho kimchi, lychee, salt
- Special grilled langoustine
- Short rib donabe 🍚

A perfect date night or friend catch up spot when you’re looking for somewhere with a bit of a groove!

#invite

#londonfood #londonfoodies #marylebone #marylebonefood #japanesefoodlondon #yakitori #foodielondon Less

A few dishes from the spectacular final service (in no particular order) 👏

3) CLAM – gazpacho / pickled garlic / lovage

4) HIRAMASA – epazote / black garlic / onion ash
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@michelinguide for 2024: 🌟

#hungryglomad_washingtondc #mystorywithmichelin #yesmichelinguide #oad #epicurean #finedininglover #finedininglovers #hautecuisine #hautecuisines #beautifulcuisine #beautifulcuisines #gastroart #gastronogram #gourmand #gourmet #gourmetartistry #finefood #finefoods #luxuryfood #soigne #soignefood #culinaire #culinaireinspiratie #artculinaire #foodlove #foodlover #foodlovers #theartofplating #lefooding #eeeeats Less

A new addition to London’s dining landscape, @alta.london brings the soul of Northern Spain’s open-fire cooking to Kingly Court. Led by @robroycameron (previously of El Bulli and 41 Degrees), the restaurant draws inspiration from the Basque asador tradition — smoky, elemental, and ingredient-led.
The menu moves confidently between land and sea: turbot cooked over flame, aged beef, and vegetables treated with the same reverence as the protein. The room itself glows with firelight and energy — a space that feels quietly self-assured even in its early days.
A strong start for Soho’s newest arrival.
A strong cocktail list aswell.
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Michelin Guide -
La Liste -
W50B -
Best Chef Awards -
OAD -
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#AltaLondon #LondonRestaurants #SohoDining #OpenFireCooking #BasqueInspiration #LondonEats #Achefabroad Less

24 hours in Paris a while ago and I managed to fit in two very nice meals indeed. Not an easy task when about 80% of Paris’s notable restaurants were still on Christmas break and even if they weren’t, hardly any are open on Sundays.
I was super happy to finally be able to visit @atsushitanaka360 Atsushi Tanaka at his ⭐️ @restaurant_at AT near Notre Dame. Actually both my meals were from Japanese led kitchens.
In their own words:
“Atsushi Tanaka’s cuisine is not Japanese. Neither is it Spanish, nor Scandinavian, nor Parisian—although he spent a large part of his life developing and perfecting his art in these different regions. His cuisine is strongly influenced by many European culinary techniques, including molecular cuisine, Nordic cuisine, and French classicism. When it comes to categorising his culinary identity, the chef simply answers: “impossible.”
I would agree with that but if this had been a blind location tasting, not knowing where I was eating, I would have sworn that I was somewhere in Scandinavia and not in the French capital. Even before you get to eat the delicious food, the dining room, art and tableware all scream Scandinavia.
Highly recommended and Tanaka San is one of the nicest chefs I’ve ever met, a real gentleman.
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Michelin Guide - ⭐️
La Liste -
W50B - ‘discovery’
Best Chef Awards - 🔪 🔪
OAD - 79
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#Worlds50Best #LaListeRestaurants #OADTopRestaurants #MichelinDining #BestChefAwards #FineDiningExperience #GastronomyLovers #CulinaryArt #ModernGastronomy #TastingMenu #RestaurantTour #FoodTourEx Less

Delicious bourride de lotte (monkfish stew). At “Verjus” in San Francisco.
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#verjus #bourride #sanfrancisco #troisetoiles_california #troisetoiles_california_25_10
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood #julienwalther #picoftheday #travel #troisetoiles #willtravelforfood #yummy Less

Veal sweetbread roulade with roasted porcini, frisée salad and squab stock jus. At Michelin-started Auberge du Soleil in Rutherford.
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#sweetbread #troisetoiles_california #troisetoiles_california_25_10
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood #julienwalther #picoftheday #travel #troisetoiles #willtravelforfood #yummy Less

Pretzel-wrapped Kielbasa, St. Helena beef, sweet hot mustard. At vibrant hotspot “Charlie’s” in St. Helena.
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#kielbasa #troisetoiles_california @charlies_nv #troisetoiles_california_25_10
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood #julienwalther #picoftheday #travel #troisetoiles #willtravelforfood #yummy Less

Wolfe Ranch quail, artichoke, roses, citrus. At two-Michelin-starred Enclos in Sonoma.
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#quail #wolferanch #troisetoiles_california #troisetoiles_california_25_10
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood #julienwalther #picoftheday #travel #troisetoiles #willtravelforfood #yummy Less