Foodle

9a) WATERMELON 🍉

9b) SPICEBUSH - PORCINI SHORTBREAD

From the stellar Solstice menu 👏🙏

@michelinguide for 2024: 🌟
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#hungryglomad_washingtondc #mystorywithmichelin #yesmichelinguide #foodiegram #foodiegrams #foodaddict #foodaddicts #foodgasm #foodgram #foodgrams #foodphoto #foodphotos #foodphotography #foodpic #foodpics #foodporn #goodeats #seriouseats #forkyeah #igfoodie #igfoodies #igfood #igfoods #igfoodporn #igfoodshare #instafood #lefooding #eeeeats #eatwithme #letseat Less

Jatak, Kopenhagen.
Draußen Nørrebro, lebhaft; drinnen leise Betriebsamkeit und Konzentration.
Ich liebe es, direkt am Tresen zu sitzen, dabei zuzusehen, wie etwas entsteht. Und ich kann meiner Schwäche für schöne Hände nachgehen.😅
Im Jatak treffen nordische Produkte auf chinesisches Handwerk: präzise Schnitte, klare Linien, Aromen, die nicht laut sein müssen, um anzukommen.
Die Teller wirken schlicht und sind doch durchdacht bis ins Detail — Temperatur, Textur, Timing.
Kein Theater, kein „Look at me“. Ein bisschen mutiger darf es hier und da sein. Trotzdem ein wunderbares Restaurant.
Service aufmerksam, nie steif.
Bewundernswert das junge Team, das auf engstem Raum agiert wie in einem feinen Küchenballett. Und eine Weinbegleitung, die führt statt dominiert. Wäre dieses Restaurant in Hamburg, ich käme jede Woche.🤍
#kopenhagen #jatakkopenhagen #copenhagenrestaurant #copenhagenfoodies #copenhagen🇩🇰 #foodlover #travelforfood #thechefsstoriesontour Less

Kopenhagen, Mittags. Restaurant Møntergade. Französische Lebensart trifft dänische „Stulle“.

Smørrebrød wie aus dem schönsten Lehrbuch, präzise gebaut, absolut böse lecker– dazu eine riesige Weinkarte mit dem Besten, was vor allem Frankreich zu bieten hat.

Was mich daran fasziniert: Hier wird Lunch nicht als hektischer Zwischenfall behandelt, sondern als kleine Kulturtechnik. Eine Stunde Qualität, lässig serviert. Kein Power-Snack, kein “to go”-Alibi – sondern Handwerk, Produkt, Temperatur, Ruhe, Genuss.
Könnten wir hier gut gebrauchen, finde ich.
#lunch #copenhagen #copenhagenrestaurant #smørrebrød #foodlover #thechefsstoriesontour #culinaryjourney #lunchtime @montergade Less

Haven’t posted in forever, but this makes me too happy not to share. From my first visit in 2023 to their first Michelin star in 2025, @frassi_tw has always been something special. So happy to see them get the recognition they deserve. Here are some of my favorites along the way, in no particular order.

Tortellini has a special place in my heart. I took them for granted during my student days in Bologna and haven’t stopped craving them since. A classic case of the grass being greener though way more delicious. These little packets of joy are hard to come by in Taiwan so I’m incredibly grateful to @iacopofrassi for this thoughtful surprise.

Rabbit meat is deboned and braised with classic Italian soffritto and dry white wine until tender. I love that the tagliatelle is tossed in bone marrow butter, a luscious touch that perfectly balances the leanness of the rabbit. Heart and liver are included, adding boldness while arugula sauce brings a fresh, peppery lift to the dish.

Plump mussels filled with shrimp, seasoned with EVOO, lemon zest, and dried tomato. Paired with a bright Vin Jaune sauce and the rich, umami monkfish liver. Every mouthful is a moment of joy.

Super tender abalone with an airy barley koji sauce. Rich, savory ankimo mousse is balanced by sweet peas and fragrant wet garlic. A final touch of chive oil brings it all together, a beautiful marriage of sea and soil in the spring.

A fantastic bold on bold pairing by @iamwillhahahaha Bright acidity cuts through the richness of ankimo and matches well against the fermented flavors of barley koji. Fragrant herbal and tropical fruit notes accentuate the sweetness of peas and wet garlic. The savory finish echoes the deep umami of both ankimo and abalone.

(continued in comments ⬇️) Less

Less, Better Done. The Evolution of Eel Tempura at @logy.tw 2021–2025
Eel tempura with burnt brown sugar lacquer, 100% dark chocolate, Comté, mushroom broth, white balsamic, and green Sichuan peppercorn oil.

Just hearing the description made me wonder how it could possibly work. But I got hooked at first bite! What surprised me wasn’t just that it worked, but how naturally the ingredients seemed to speak to each other. There’s a clear logic beneath the chaos. Umami runs through Comté and mushroom broth. Acidity from the white balsamic and dark chocolate cuts through the richness of the eel. Nutty notes echo between Comté and dark chocolate. Bitterness from burnt brown sugar and dark chocolate adds depth. And then there’s the green Sichuan peppercorn- floral, citrusy, gently numbing, a final genius touch.

If anyone can make such an unlikely combination not just cohesive but craveable, it’s @ryogotahara_logy Less