Foodle

A couple of visits to a fantastic find in Split, Croatia, where my boat has been spending the Winter in the shipyard at Trogir just around the bay. @krug_restaurant is a fantastic fine dining counter where chef @karlo_kaleb who has staged with Eric Vildgaard at Jordnaer and sommelier @jure.delic_ who spent around three years at Alchemist with Rasmus Munk provide a delicious and regularly changing tasting menu using local produce alongside an exceptional wine and nonalcoholic program. I really loved my meals here and it was interesting to chat to both of them about the challenges they are facing in such a seasonal town like Split. When it quietens down in the winter they are truly reliant on the locals to come through the doors but it’s hard to keep them coming in if you don’t regularly change dishes on the menu. And with Karlo being a true perfectionist who is always trying to perfect a dish before putting it on the menu this makes it quite tricky. Overlooked by the Michelin guide last year (I don’t think they had this very young restaurant on their radar yet) I truly hope Krug gets a well earned and deserved (IMO) Michelin star (THEY HAVE 🥳). I wish them the best of luck and can’t wait to revisit (I HAVE, TWICE)
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Michelin Guide - ⭐️
La Liste -
W50B -
Best Chef Awards -
OAD -
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#Worlds50Best #LaListeRestaurants #OADTopRestaurants #MichelinDining #BestChefAwards #FineDiningExperience #GastronomyLovers #CulinaryArt #ModernGastronomy #TastingMenu #RestaurantTour #FoodTourExperience #CulinaryTravel #DestinationDining #AchefabroadTours #InstaGourmet #FoodieTravel #GlobalFoodie #EatTheWorld #LuxuryTravelEats #Foodstagram #ChefLife #GourmetJourney #DineDifferently #TravelToTaste Less

TROUT, GOAT YOGURT WHEY, LOVAGE
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VEAL TONGUE, BONE MARROW, HORSERADISH, RAMSON
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ARTICHOKE, SPIDER CRAB, ALMONDS, LINDEN
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Two visits this summer to @korakwinery , about a 40 minute taxi from Zagreb in Croatia. Beautiful wines presented by @vera_korak ,all from within feet of my table, delicious food from chef @bernardkorak who used to be sous chef at Hiša Franko and also spent some time at Osteria Francescana, and the company of two lovely dogs on my first visit and the owners of my favourite London restaurant @kitchentable1 on my second. Thanks @jknappett and @watermelonchang for inviting me to join you 🙏
I think this is already a destination restaurant, and once they bring their planned rooms to fruition and Bernard settles in even more, I truly believe this will be the type of place you’ll want to jump on a flight to get to. Highly recommended and definitely one to watch.
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Michelin Guide - ⭐️🍀
La Liste -
W50B -
Best Chef Awards -
OAD -
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#Worlds50Best #LaListeRestaurants #OADTopRestaurants #MichelinDining #BestChefAwards #FineDiningExperience #GastronomyLovers #CulinaryArt #ModernGastronomy #TastingMenu #RestaurantTour #FoodTourExperience #CulinaryTravel #DestinationDining #AchefabroadTours #InstaGourmet #FoodieTravel #GlobalFoodie #EatTheWorld #LuxuryTravelEats #Foodstagram #ChefLife #GourmetJourney #DineDifferently #TravelToTaste Less

Beef Chop
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Iberico Ribs
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Brawn Toast
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Confit Tomato Tart
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Roast turbot & hollandaise
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Lamb hotpot
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Pile of langoustines
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Bread & butter pudding
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Sticky toffee pudding
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Grand Marnier soufflé
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A lovely lunch a couple of weeks ago. Proper cooking. FYI while @the_devonshire_pub The Devonshire looks pretty hard to book online, you can almost certainly get a walk-in if you turn up just before noon or after 2.30pm as the kitchen is open all day.
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Michelin Guide -
La Liste -
W50B -
Best Chef Awards -
OAD -
.
#Worlds50Best #LaListeRestaurants #OADTopRestaurants #MichelinDining #BestChefAwards #FineDiningExperience #GastronomyLovers #CulinaryArt #ModernGastronomy #TastingMenu #RestaurantTour #FoodTourExperience #CulinaryTravel #DestinationDining #AchefabroadTours #InstaGourmet #FoodieTravel #GlobalFoodie #EatTheWorld #LuxuryTravelEats #Foodstagram #ChefLife #GourmetJourney #DineDifferently #TravelToTaste Less

When I first heard about @restaurant_aure , it wasn’t just the food that caught my attention. It was the story. An 18th-century gunpowder house, auctioned off to fate, and a team of dreamers, @emmanoerbygaard and @nicky.arentsen ,holding their breath, wondering if they’d even get the keys… and just months later, a Michelin star shines above their door.
Next April, on my Achefabroad Scandinavia Tour, we’ll step inside that story.
Aure isn’t about excess. It’s about intention. Every ingredient — wild duck, lime-kissed lobster, platinum caviar — is given space to breathe. The flavors feel alive. There’s restraint here, but also a quiet confidence that lingers long after the last bite.
I love that the walls of this place have history, that the team built something extraordinary out of a moment that nearly slipped through their fingers. And soon, I’ll be bringing you along to taste it for yourselves. For full details please see the link in my bio. DM me here to book your seats.
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Michelin Guide - ⭐️
La Liste -
W50B -
Best Chef Awards -
OAD -
.
#Worlds50Best #LaListeRestaurants #OADTopRestaurants #MichelinDining #BestChefAwards #FineDiningExperience #GastronomyLovers #CulinaryArt #ModernGastronomy #TastingMenu #RestaurantTour #FoodTourExperience #CulinaryTravel #DestinationDining #AchefabroadTours #InstaGourmet #FoodieTravel #GlobalFoodie
#Achefabroad #ScandinaviaTour #RestaurantAure #CopenhagenEats #NordicCuisine #FineDining #MichelinStar #FoodTravel #Gastronomy Less

KING CRAB, YOGHURT, DILL
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LOBSTER, HIPROSE, MYOGA
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HAMACHI, SMOKED SOY, PLATINUM CAVIAR
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SQUID, ROSE KIMCHI, SHITAKE
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NORWEGIAN SCALLOP, GOOSEBERRY, FINGER LIME
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JAPANESE MILK BREAD, BUTTER FROM AABYBRO
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HAMACHI, KATSUOBUSHI, NASHI PEAR
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RAW SHRIMP, WHITE MISO, BELUGA-SEVRUGA CAVIAR
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MONKFISH, PICKLED LIME, RED KOSHO
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COD, HAZELNUT, BAERII CAVIAR
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QUAIL, BLACK TRUFFLE, GRILLED BUTTER
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MANDARIN, VANILLA, HONEY
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WALNUT SORBET, TRUFFLE MOUSSE, BLACK CARDAMOM
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MADELEINES
STICKY TOFFEE PUDDING
PÂTE DE FRUITS
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I first heard about @restaurant_aure , it wasn’t just the food that caught my attention. It was the story. An 18th-century gunpowder house, auctioned off to fate, and a team of dreamers, @emmanoerbygaard and @nicky.arentsen, holding their breath, wondering if they’d even get the keys... and just months later, a Michelin star shines above their door.
Next April, on my Achefabroad Scandinavia Tour, we’ll step inside that story.
Aure isn’t about excess. It’s about intention. Every ingredient - wild duck, lime-kissed lobster, platinum caviar — is given space to breathe. The flavors feel alive. There’s restraint here, but also a quiet confidence that lingers long after the last bite.
I love that the walls of this place have history, that the team built something extraordinary out of a moment that nearly slipped through their fingers.
And soon, I’ll be bringing you along to taste it for yourselves. For full details please see the link in my bio. DM me here to book your seats.
.
Michelin Guide - ⭐️
La Liste -
W50B -
Best Chef Awards -
OAD -
.
#Worlds50Best #LaListeRestaurants #OADTopRestaurants #MichelinDining #BestChefAwards #FineDiningExperience #GastronomyLovers #CulinaryArt #ModernGastronomy #TastingMenu #RestaurantTour #FoodTourExperience #CulinaryTravel #DestinationDining #AchefabroadTours #InstaGourmet #FoodieTravel #GlobalFoodie Less

チャーシューメン / Chashumen / Ramen Ogane — Sano, Tochigi

Clear chintan soup is based on chicken bones and vegetables, seasoned with a light and savory shoyu tare. House-made high-hydration Sano style noodles are rolled and cut using the traditional aodake (bamboo pole) method. Standard toppings include pork belly chashu, menma, naruto and chopped negi. Fried gyoza on the side.

Master Junichi Ogane-san left a corporate sales career to pursue ramen. He grew up next to the famous Sano shop Oguraya, working there in his youth before training later on for five years in preparation of going independent. 74 seats. Founded in 2008, moved to a newer location in 2013. Less

餃子ラーメン / Gyoza Ramen / Yamato — Sano, Tochigi

Clear chintan soup contains pork leg bones accented by chicken and aromatics, seasoned with naturally brewed kioke shoyu from Okanaosaburō Shoten. Each bowl is completed with a light finish of chicken oil. High-hydration, hand-rolled noodles are classic Sano aodake style, made with a bamboo pole. The Gyoza Ramen swaps typical toppings for a mound of sautéed, thickened gyoza filling (an) made up of pork and vegetables mixed with garlic. Fried gyoza on the side.

Master Kazuhisa Ōashi trained at Gunma’s Yumenoya before going independent. 40 seats with parking for up to 50 cars. Founded in 2013, moved to the current Moroyamacho address in November of 2020. Less

ラーメン / Ramen / Mazesoba CHOPS — Shibuya, Tokyo

Jiro inspired soup is pork bone based, seasoned with shoyu tare, chicken oil and pork back fat. Thick and wavy noodles are custom-made with Hokkaidō-grown wheat. Standard Jiro style toppings feature cabbage, bean sprouts, sliced pork chashu and garlic.

The Mazesoba CHOPS brand is operated by DELTA Inc., with the concept produced by the Shibuya Iekei shop “Samurai.” The flagship store was founded in Yoyogi in December of 2021. Shibuya is the 2nd branch, open daily from 11am-6am. 12 seats. Since May 19, 2022. Less

手打ち チャーシューメン / Teuchi Chashumen / Teuchi Ramen Seijinken — Takasaki, Gunma

Clear chintan soup contains pork bones and chicken skin simmered and finished with a light layer of chicken oil. Customers have the option of shoyu or shio tare. Signature handmade flat-wavy noodles are high hydration and hand cut, taking approximately four hours to make from start to finish. Standard toppings center on thick-sliced Shimonita-pork chashu with menma and chopped negi.

Master Kiyoshi Mamada-san first trained at the tonkotsu ramen shop Daruma Taishi, later apprenticing at the legendary Takasaki ramenya Seikaken (1956–2016). One year after Seikaken closed, Mamada-san opened Seijinken, preserving the technique and flavor lineage. Only open for lunch. 12 seats. Since March 23rd, 2017. @seijinken_ramen Less

特製醤油つけ麺 / Tokusei Shoyu Tsukemen / Ramen Shuki — Tsuruhashi, Osaka

Dipping soup is a clear blend of chicken and fish paired with shoyu tare. Noodles are house-made, medium-thick and straight, containing Kitahonami wheat and low kansui. Full set of toppings includes three slices of pork chashu, ajitama, wontons, negi and naruto.

Master Nagasawa-san trained under the Kansai-based ramen group Shio-Gensui, then managed a couple of udon shops. 11 seats. Open since June 10, 2020 @ramen_syuki0616 Less