Foodle

tuna salsa roja fermented tomato / sea fennel / garlic / aji rocoto / tomato raisins / onion
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sea scallop shio koji brown butter sauce / chives / fermented grapes / caviar
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shish barak a la gyoza wagyu beef dumplings / garlic yogurt / sujuk oil / pine nuts / mint
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A parade of deliciousness at @orfalibros_lab Orfali Bros Bistro on my 12 hour layover on the way back to the UK from Thailand. It was definitely worth popping in to experience this innovative and inventive kitchen’s take on Levantine cuisine.
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Michelin Guide - ⭐️
La Liste -
MENA50B - 1
Best Chef Awards - 🔪 🔪
OAD - 37 (Asia list)
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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

𝘞𝘦 𝘥𝘪𝘥𝘯’𝘵 𝘴𝘦𝘦 𝘏𝘦𝘴𝘵𝘰𝘯 — 𝘣𝘶𝘵 𝘸𝘦 𝘧𝘦𝘭𝘵 𝘩𝘪𝘮 𝘪𝘯 𝘦𝘷𝘦𝘳𝘺 𝘨𝘭𝘪𝘮𝘱𝘴𝘦, 𝘪𝘯 𝘵𝘩𝘦 𝘱𝘳𝘦𝘤𝘪𝘴𝘪𝘰𝘯 𝘵𝘩𝘢𝘵 𝘵𝘶𝘳𝘯𝘴 𝘩𝘪𝘴𝘵𝘰𝘳𝘺 𝘪𝘯𝘵𝘰 𝘴𝘶𝘳𝘱𝘳𝘪𝘴𝘦. ✧

𝘙𝘦𝘢𝘥 𝘵𝘩𝘦 𝘧𝘶𝘭𝘭 𝘴𝘵𝘰𝘳𝘺 𝘪𝘯 𝘰𝘶𝘳 𝘣𝘪𝘰.
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Não vimos Heston — mas sentimo-lo em cada detalhe: na coreografia invisível do serviço, no brilho hipnótico do ananás giratório, no rigor que transforma pratos históricos em surpresa contemporânea. ✧

𝘓𝘦̂ 𝘰 𝘢𝘳𝘵𝘪𝘨𝘰 𝘤𝘰𝘮𝘱𝘭𝘦𝘵𝘰 𝘯𝘰 [link na bio]

#DinnerByHestonBlumenthal #HestonBlumenthal #DubaiRestaurants #DubaiDining #DubaiFoodScene #MichelinGuide #MichelinStar #MENA50Best #FineDining #Gastronomy #CulinaryArt #ModernCuisine #HauteCuisine #FoodEditorial #DiningExperience #LuxuryDining #FoodNarratives #EpicureanJourney #GourmetExperience #TasteAndTravel #mystorywithmichelin #50bestrestaurants #50besttastehunter #atlantistheroyal Less

肉屋田中
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The pinnacle of beef cuisine in Tokyo. Very few people in the world take beef as seriously as Tanaka-san. With an ever-growing empire of restaurants, this is the most revered location where Tanaka-san himself is usually at the helm of the grill. Meats are prepared in both raw format as well as in its cooked form, with course after course, showcasing the purity of the Tajima beef, hitting the perfect balance between fat, texture and meatiness. On this occasion, we were fortunate to also get fed some matsutake to add further impact. Im not a big fan of fatty cuts of meat, so these slabs always hits the spot for me. Boom
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#料理 #レストラン #東京 #食事 #food #foodie #foodstagram #stuffieat #kevcheeats #kevchetokyo #kevche #グルメ #foodporn #東京グルメ #kevchebeef #肉屋田中 #nikuyatanaka TL4.45-S Less

Chefs Table Experience @tresrotterdam ✨

- Hamachi poffertje -
- Lobster tompouce -
- Crayfish pancake -
- Eel croissant cake -
- Artichoke oliebol -

- Razorclam & Gazpacho -
- Trout Roe & Mikskin -
- Squid Tortellini -
- Mortadella Shokupan -
- Sujuk Sourdough -

A must visit when in Rotterdam, created by @michaelvanderkroft paired by @emykoster Less

Located in rural Kanazawa, Les Tonnelles bears all the markings of a special gastronomy experience. Sitting on an enormous farmland, the building is a stunning design of architect Shigeru Ban. It is hard not to feel awe while walking through the entrance covered in vineyards, turning your gaze from the grapes hanging like pearls overhead only to be soaked in the warm wood tones of the gorgeous interiors.
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This setting allows them to promise a true farm-to-table experience putting local vegetables at the heart of their course. What is special about Les Tonnelles is that this whole experience never feels gimmicky. This is only made possible because they manage to deliver as great an experience with what is on the plate, as what is around it.
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The man in the kitchen is a young Mexican chef, cooking French cuisine with local Japanese ingredients. This unique background expresses itself in an eclectic menu drawing on various influences. And yet, these are weaved together purposefully to create dishes that feel grounded. Take the Sawara dish served with a delicious mole sauce. The sauce utilizes local vegetables and is more delicate than usual, sensibly pairing with the meaty sawara.
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The tomato salsa with corn tortilla is another great example of the chef playing to his strengths while still putting the vegetables to the forefront. In a lovely twist, the chef then presents a plate of okra and sazae topped with tosazu jelly - a dish that bears a uniquely Japanese sensibility, something you would expect to find at a Kappo. It is a delight to be able to enjoy these dishes as part of the same course.
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For the main, the Himi wagyu delivers an unforgettable punch of umami bolstered by the concentrated vegetable sauce, creating a dish that encapsulates the strengths of Les Tonnelles in an impressively simple manner. The drink pairing is a must and completely elevates the experience. The selection is diverse including a fruity Zibibbo wine and a homemade sparkling rose.
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Overall, Les Tonelles manages to deliver an incredible experience that makes excellent use of its unique setting. Here, substance underpins the medium to create a true destination restaurant. Less

#やっこ
#西成
1948年創業昭和感漂う老舗串カツ専門の名店
食べたい串はショーケースから選ぶスタイル
衣は昔夜店で食べた東京コロッケの様な甘さ？
パン粉のトゲトゲ感少なく歯茎への負担優しめ
素材はフレッシュ茄子も椎茸もみずみずしい
アスパラは大きな1本を三分割の凄いボリューム
ギリギリを攻めた感じの揚げ具合がベスト
創業以来守り続ける秘伝ソースにちゃぽん
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けど二度以上付けたくなる美味しさと右手が葛藤
どれも1本のポーション大きく頼みすぎ注意
昼飲みOK夜はハシゴでサク飲みにも最適
串カツダルマ本店の横で真っ向から勝負
タレに歴史あるなにわの胃袋鷲掴みにするお店
たぶん親子がなんやかんや言いながら切り盛り
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