Foodle

ENVIRONMENT-FIELD -PRIA
Trout ,spring juice and yeast
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Tremendous stuff at Spain’s newest three star @casamarcial_ Casa Marcial. A truly memorable meal at a restaurant that I will be hurrying back to. Highly recommended.
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Michelin Guide - ⭐️⭐️⭐️🍀
La Liste - 94.50
W50B -
Best Chef Awards -
OAD - 31
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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

Milk cream, sour goat yogurt, toffee, kefir ice cream and oxalis
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Cooked beans, water cloud of beans and fried beans
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Seaweed,apple water,seaurching and sea water granita
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Tremendous stuff at Spain’s newest three star @casamarcial_ . A truly memorable meal at a restaurant that I will be hurrying back to. Highly recommended.
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Michelin Guide - ⭐️⭐️⭐️🍀
La Liste - 94.50
W50B -
Best Chef Awards -
OAD - 31
.
#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

More pizza than you can shake a stick at, and a night’s stay in one of the newish rooms at @pepe_ingrani Pepe in Grani, about an hour outside of Naples. Delicious pizza from @francopepeingrani and well worth a visit if you are in the area. Very nice being able to just waddle upstairs to the room having eaten our combined body weights in pizza 😬. I was impressed that they could serve us so efficiently in the private dining area while also serving around 200 people over the evening upstairs in the main restaurant.
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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

More pizza partying but this time in central Naples at the famous, and quite divisive I think it’s fair to say, @concettina3santi Concettina ai Tre Santi. Very tasty and a lot of fun. The highlight being the fried upside down pizza I think me and Hayley agreed. Maybe not quite as good as Pepe in Grani but still delicious. And hey…even bad pizza in Naples is better than anything you’ll find in the UK 🤷🏻‍♂️(as a general rule)
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Michelin Guide - listed
La Liste -
W50B -
Best Chef Awards -
OAD - 29 (Europe cheap eats list 2025)
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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

ラーメン / Ramen / Menya Yōsuke — Sano, Tochigi

Classic Sano-style ramen featuring a clear soup made from chicken, pork, and beef bones. Noodles are handmade Aodake-style — prepared using a traditional bamboo pole to knead the dough, resulting in irregular, wide-cut strands. Toppings include pork chashu, negi, menma and ajitama sourced from local Nasu hens. Gyoza on the side.

Master Yōsuke Tanabe-san is originally from Kumagaya, Saitama. He trained at the long-running Sano ramen institution Tamuraya before opening his own shop. 52 seats. Since 2012 @menya_yousuke Less

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

Clear chintan broth contains chicken bones, pork and vegetables, seasoned with a light shoyu tare. Handmade Aodake-style noodles are kneaded with a bamboo pole, resulting in wide, flat, and uneven strands. Toppings include thin-sliced pork belly chashu, menma, negi, and ajitama. Hiyashi Chūka and gyoza on the side.

Oguraya was founded in the 1970’s as is considered one of the well-respected historical Sano style ramen shops. Family-run, not much information is known about the owners. Large-scale parking allows space for approximately 70 cars. 132 seats in the dining room. Open since 1976 @ogura_ya Less

本当のにんにくラーメン / Hontō no Ninniku Ramen / Menja Samurai — Kiryu, Gunma

Miso based soup incorporating tai dashi and sesame oil serves as the foundation. Medium-thick, wavy noodles are house-made. Each bowl is topped with 50-100 cloves of garlic (roughly 250 grams) in three forms: roasted chunks, stir-fried slivers and grated raw. This menu item is limited to 10 servings per night.

Samurai was founded by master Makoto Yamakawa-san. The “Hontō no Ninniku Ramen” became the shop’s signature dish after its creation, which originated from an accidental overuse of garlic while preparing a customer’s bowl. Open from 6pm daily, with the 10 limited garlic ramen bowls often selling out shortly after opening. 10 counter seats. Since December 2012. Less

中華そば / Chūka Soba / Wakaba — Tsukiji, Tokyo

Clear shoyu soup is made from pork and chicken bones with subtle notes of dried fish. Thin, classic Tokyo style curly noodles are custom ordered. Each bowl is topped with pork chashu, menma, negi, and a light dusting of white pepper.

Wakaba was founded over 70 years ago in the outer market of Tsukiji, where it quickly became a favorite of fishmongers. The Chūka Soba has remained unchanged for decades. Family-run, current second-generation master Wakabayashi-san has been in charge for over 40 years. Open from around 6am-1pm. No seats, standing tables only. Since 1955 @wakaba.info Less

特製中華そば 醤油 / Tokusei Chūka Soba Shoyu / Chūka Soba Kamofuku — Hachioji, Tokyo

Clear chintan soup blends duck, whole Shamo chicken, Rausu kelp and iriko niboshi. Noodles are house-made using a blend of semolina, Mochi Hime and Sanuki no Yume flours. Toppings include duck chashu, pork chashu, chicken chashu, mitsuba, radish sprouts and wontons. Extra chashu, sukiyaki-style egg and kamo-don duck chashu rice bowl on the side.

Founded by master Aoyagi-san, who trained at the Yamato Seisakusho ramen school before running several shops including Mendokoro Kamo To Shamo in Hachioji. 12 seats. Since 2022. Less

だるまチャーシュー / Daruma Chashu / Daruma Taishi — Takasaki, Gunma

Tonkotsu broth is made by cooking pork bones down to a dense, creamy consistency. Thin Hakata-style noodles are served firm (or adjustable to preference). The Daruma Chashu version adds five slices of pork chashu along with negi, menma and double-yolk ajitama. Garlic, sesame seeds and other free condiments available on the counter.

Daruma Taishi was founded by master Noriyuki Kabasawa-san, who was self-taught and is known for bringing Kyushu-style tonkotsu ramen to Gunma. After passing away in 2000, operations were continued by his wife until handing over leadership to CREST Co., Ltd., a long-time supplier. The shop name means ‘Daruma Ambassador’ and is a reference to the Daruma doll, a traditional good-luck charm and symbol of perseverance. The doll’s origin traces to Shōrinzan Daruma-ji, a temple in Takasaki just a short drive from the shop. 37 seats. Open since 1993 @daruma.taishi.offlcial Less