Foodle

特製 the 貝ラーメン / Tokusei the Kai Ramen / 麺匠 至誠 (Menshō Shisei) — Yotsubashi, Osaka

Clear shio soup is built on a hamaguri clam and scallop dashi base, reinforced with Rausu kelp, light chicken stock and chicken oil. Medium-thin straight noodles are from the supplier Tsurumi Seimenjo, moderate hydration. Toppings on the tokusei version include two slices of low-temperature pork chashu, ajitama, clams, menma and negi.

First opened as “Mendō Jikon Sōhonke,” the 3rd store under the famous Osaka based Jikon ramen group. After eight years of operations, shop master Eiji Moriwaki decided to rebrand independently with a new name and menu. The transition happened in one day. Located in the Yotsubashi Building B1. Selected to Tabelog’s Osaka Hyakumeiten 2024. 18 seats. Founded in 2015, rebranded in June of 2023. @mensho_shisei Less

Few names carry as much weight in the pizza 🍕world as this one. Scored a walk-in seat and honestly… it lived up to every bit of the legend. One of the true pioneers of Tokyo’s pizza scene, and still ranked among the best in the world 🌎 This small shop delivers pure mastery with blistered crusts, balance and precision in every bite.

📍 @pizzastudiotamaki | Tokyo 🇯🇵 Less

Tres patos: carpaccio, foie gras y mousse. By @lutzbosing

En el Bar Azul de Finca Cortesín es donde comienza la magia. Daniele Maroni y su equipo ejecutan tragos clásicos con pulcritud y ortodoxia, pero siempre aportando valor, y crean mezclas tan geniales como sensatas. Si le añadimos unos “aperitivos” de la cocina de Lutz Bösing a veces cuesta llegar hasta el restaurante. Nuesto lugar. @fincacortesin @daniele_maroni Less

Y los vinos de Don Agustín. Siempre al quite.

Para mí es innegociable volver, como poco, una vez cada verano a celebrar a Finca Cortesín y al Jardín de Lutz. La hospitalidad, la calma, el tempo, el saber hacer, los detalles el cariño… El lujo de sentirse reconocido. Hay tantas cosas que trascienden la vivencia de un restaurante o de un lugar que ya llevamos más de una década en ello. La cocina de Lutz Bösing - y su excelente equipo - no pretende ser vanguardista ni pretenciosa y es deliberadamente “normal”. Platos que se mueven entre la gran cocina tradicional y la gastronomía mediterránea con ese toque refinado y elegante que impone un lugar como este. La pastelería es sobresaliente. La carta de vinos que maneja Agustín Navarro contiene botellas de mucho nivel y los precios no asustan, y el servicio está entre los mejores de la Costa. Añadamos una orquesta en directo, los jardines y esa iluminación (que tanto perjudica a las fotos como favorece a la experiencia). @lutzbosing @alex.pinton @fincacortesin @agustinnavarroruiz Less

Pizza de gorgonzola y mortadella. “Carpaccio” de bresaola Valtellina. Ravioli de ricotta y espinacas con salsa de tomate. Bruschetta de tomate. Vinos y grappa.

Entre el brillo y la fanfarria de las grandes aperturas a veces basta y sobra con una cocina sencilla, sabrosa y bien hecha, con buenos ingredientes y un poco de cariño. En Pasticcio (en Guadalmina, Marbella), el romano Luca Stillitano maneja un menú corto de platos de pasta y pizza, una interesante selección de vinos italianos por copas y rebosa amabilidad. Un restaurante sencillo y modesto pero muy agradable, de esos que apetece repetir a menudo. @pasticciomarbella Less

Arroz de marisco al sarmiento.

Mi primera visita al Restaurante Campanario en su recientemente inaugurada ubicación en San Pedro Alcántara - en el local que antes ocuparon El Relicario o 1870 - se ha convertido, de manera muy inesperada, en una despedida. Es una lástima porque el gran trabajo de Manuel Marín con pescados y mariscos, brasas y arroces al sarmiento, parecía haber encontrado una ubicación ideal para desarrollarse, pero todo ha terminado en una salida abrupta. En los restaurantes a veces no falla tanto la propuesta del cocinero como los compañeros de camino. Estaremos atentos a sus futuros proyectos. Less

WHAT IS LUXURY TODAY?

There was a time when fine dining meant rarity — and grace.
Caviar was a privilege, truffles a season, service an art form.

Now, Beluga caviar comes from tank-fed sturgeons raised somewhere between Shanghai and a spreadsheet. Tartufo bianco d’Alba has become a global franchise of confusion — unearthed in Croatia, Bulgaria, Albania, or Australia, and still proudly misnamed after a small Italian town where most locals haven’t seen the real thing in years. Australian white truffles in July? Yes, indeed, not sustainability at its finest.

Since COVID, restaurants can no longer attract the kind of people who made service an art. The dining room has been losing its theatre, its tension, its pulse. Even in the three-star Michelin restaurants, hospitality now feels algorithmic — a polite choreography performed by the well-intentioned, the underpaid, and the untrained.

There’s a nagging thought behind all this polish: the band keeps playing while the boat sinks. Hordes of nouveau-riche diners roar with delight, spooning caviar over their eggs and truffle over their carabineiro. Chefs and restaurateurs whisper in denial, pretending nothing has changed. The new luxury isn’t what it claims to be — it’s the illusion that the show goes on.

And yet, sometimes, truth finds its way back to the table. As summer slowly came to an end, I was fortunate to have Sebastian Frank at my table — explaining and preparing his iconic dish Walk Through My Garden. A Gargouillou-inspired composition: seasonal, dynamic, transcendental. Everything alive, everything sprouting.

“What grows together, goes together,” he said. An ever-changing selection of fruits, vegetables and herbs from his own garden in Pankow, just north of Berlin — picked by the chef himself and served with an emulsion of egg yolks laid that same morning by his hens.

This is luxury: time, rarity, and meaning.
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#maiakovskiinberlin
@restauranthorvathberlin
@sebastian_frank_horvath Less

@restaurantfzn

𝘚𝘰𝘮𝘦 𝘤𝘩𝘦𝘧𝘴 𝘣𝘶𝘪𝘭𝘥 𝘥𝘪𝘴𝘩𝘦𝘴. 𝘖𝘵𝘩𝘦𝘳𝘴 𝘣𝘶𝘪𝘭𝘥 𝘸𝘰𝘳𝘭𝘥𝘴.
𝘐𝘯 𝘋𝘶𝘣𝘢𝘪, 𝘉𝑗ö𝘳𝘯 𝘍𝘳𝘢𝘯𝘵𝘻é𝘯 𝘢𝘯𝘥 𝘛𝘰𝘳𝘴𝘵𝘦𝘯 𝘝𝘪𝘭𝘥𝘨𝘢𝘢𝘳𝘥 𝘣𝘶𝘪𝘭𝘵 𝘢 𝘴𝘺𝘴𝘵𝘦𝘮 — 𝘰𝘯𝘦 𝘸𝘩𝘦𝘳𝘦 𝘱𝘳𝘦𝘤𝘪𝘴𝘪𝘰𝘯 𝘥𝘰𝘦𝘴𝘯’𝘵 𝘬𝘪𝘭𝘭 𝘱𝘭𝘦𝘢𝘴𝘶𝘳𝘦, 𝘢𝘯𝘥 𝘸𝘩𝘦𝘳𝘦 𝘳𝘦𝘴𝘵𝘳𝘢𝘪𝘯𝘵 𝘪𝘴 𝘵𝘩𝘦 𝘩𝘪𝘨𝘩𝘦𝘴𝘵 𝘧𝘰𝘳𝘮 𝘰𝘧 𝘣𝘦𝘢𝘶𝘵𝘺.

𝘕𝘰𝘵 𝘢 𝘤𝘰𝘱𝘺. 𝘈 𝘧𝘳𝘦𝘦 𝘵𝘳𝘢𝘯𝘴𝘭𝘢𝘵𝘪𝘰𝘯.
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Alguns chefs constroem pratos. Outros constroem mundos.

No Dubai, Björn Frantzén e Torsten Vildgaard construíram um sistema — onde a precisão não mata o prazer, e onde a contenção é a forma mais elevada de beleza.

Não é uma cópia. É uma tradução livre.

@torstenvildgaard
@karinagren
@bjornfrantzen

#Restaurantfzn #dubai #bjornfrantzen #mystorywithmichelin #50bestrestaurants #worlds50best #visitdubai #atlantisthepalm #fzn #finedininglovers #theartofplating Less

𝘗𝘦𝘳𝘧𝘦𝘤𝘵𝘪𝘰𝘯 𝘣𝘦𝘨𝘪𝘯𝘴 𝘭𝘰𝘯𝘨 𝘣𝘦𝘧𝘰𝘳𝘦 𝘪𝘵 𝘳𝘦𝘢𝘤𝘩𝘦𝘴 𝘵𝘩𝘦 𝘱𝘭𝘢𝘵𝘦.

𝘈𝘵 𝘍𝘡𝘕, 𝘦𝘢𝘤𝘩 @dundrunseafood 𝘴𝘤𝘢𝘭𝘭𝘰𝘱 𝘪𝘴 𝘰𝘱𝘦𝘯𝘦𝘥, 𝘤𝘭𝘦𝘢𝘯𝘦𝘥 𝘢𝘯𝘥 𝘱𝘳𝘦𝘱𝘢𝘳𝘦𝘥 𝘣𝘺 𝘩𝘢𝘯𝘥 — 𝘸𝘪𝘵𝘩 𝘵𝘩𝘦 𝘴𝘢𝘮𝘦 𝘱𝘳𝘦𝘤𝘪𝘴𝘪𝘰𝘯 𝘵𝘩𝘢𝘵 𝘥𝘦𝘧𝘪𝘯𝘦𝘴 𝘦𝘷𝘦𝘳𝘺 𝘮𝘰𝘮𝘦𝘯𝘵 𝘩𝘦𝘳𝘦.

𝘞𝘦 𝘰𝘣𝘴𝘦𝘳𝘷𝘦. 𝘞𝘦 𝘭𝘦𝘢𝘳𝘯. 𝘈𝘯𝘥, 𝘪𝘯 𝘵𝘩𝘦 𝘦𝘯𝘥, 𝘸𝘦 𝘵𝘢𝘴𝘵𝘦.
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A perfeição começa muito antes do prato.

No FZN, cada vieira da @dundrunseafood é aberta à mão, limpa e preparada com a mesma precisão que define toda a casa.

Nós observamos. Aprendemos. E, no final, provamos.

#flavorsandsenses #theartofplating #mystorywithmichelin #finedining #foodreels #scallops #dubai #fznrestaurant #bjornfrantzen #dundrun Less