Foodle

The kind of dream you don’t want to wake up from.
A palace, yes. But not the kind you only visit.
The kind you remember — and never quite leave.

“We’ll return. Not out of repetition. But because we now know — with absolute certainty — that the next chapter will be even more beautiful than the last.”

𝘍𝘶𝘭𝘭 𝘴𝘵𝘰𝘳𝘺 𝘰𝘯 𝘰𝘶𝘳 𝘣𝘭𝘰𝘨. 𝘛𝘢𝘴𝘵𝘦 𝘸𝘪𝘵𝘩 𝘶𝘴. 𝘛𝘳𝘢𝘷𝘦𝘭 𝘸𝘪𝘵𝘩 𝘶𝘴.
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𝘋𝘢𝘲𝘶𝘦𝘭𝘦𝘴 𝘲𝘶𝘦 𝘯𝘢̃𝘰 𝘲𝘶𝘦𝘳𝘦𝘮𝘰𝘴 𝘢𝘤𝘰𝘳𝘥𝘢𝘳.
𝘜𝘮 𝘱𝘢𝘭𝘢́𝘤𝘪𝘰, 𝘴𝘪𝘮. 𝘔𝘢𝘴 𝘯𝘢̃𝘰 𝘴𝘰́ 𝘱𝘢𝘳𝘢 𝘴𝘦 𝘷𝘪𝘴𝘪𝘵𝘢𝘳. 𝘗𝘢𝘳𝘢 𝘴𝘦 𝘭𝘦𝘷𝘢𝘳 𝘥𝘦 𝘭𝘦𝘷𝘦, 𝘦 𝘧𝘪𝘤𝘢𝘳.

“𝘝𝘰𝘭𝘵𝘢𝘳𝘦𝘮𝘰𝘴. 𝘕𝘢̃𝘰 𝘱𝘰𝘳 𝘳𝘦𝘱𝘦𝘵𝘪𝘤̧𝘢̃𝘰. 𝘔𝘢𝘴 𝘱𝘰𝘳𝘲𝘶𝘦 𝘴𝘢𝘣𝘦𝘮𝘰𝘴 — 𝘢𝘨𝘰𝘳𝘢 𝘤𝘰𝘮 𝘢𝘣𝘴𝘰𝘭𝘶𝘵𝘢 𝘤𝘦𝘳𝘵𝘦𝘻𝘢 — 𝘲𝘶𝘦 𝘰 𝘱𝘳𝘰́𝘹𝘪𝘮𝘰 𝘤𝘢𝘱𝘪́𝘵𝘶𝘭𝘰 𝘴𝘦𝘳𝘢́ 𝘢𝘪𝘯𝘥𝘢 𝘮𝘢𝘪𝘴 𝘣𝘰𝘯𝘪𝘵𝘰 𝘥𝘰 𝘲𝘶𝘦 𝘰 𝘢𝘯𝘵𝘦𝘳𝘪𝘰𝘳.”

@ilpalagiofirenze
@fsflorence

#IlPalagio #FlavorsAndSenses #FourSeasonsFirenze #Florence #MichelinStar #FineDiningItaly #LuxuryTravel #FoodCulture #EatReadTravel #TheArtOfTravel #TasteFlorence #GastronomicExperience #Restaurante #finedininglovers
#foodreels #fourseasons Less

Recommended bowl: Pure Onomichi

One of the higher ranked ramen shops in Fukuyama city, Itchō specializes in the regional favorite, Onomichi style ramen. The soup contains a base of chicken carcasses and small fish, with shoyu tare using Koikuchi Marukin brand shoyu. Topped with standard pork back fat, noodles are provided via Inoue Seimen. As a side dish, the cha-han (fried rice) is also quite popular. The master previously worked at a Chinese restaurant before originally opening this shop in 1997. Moved to its current location in 2008. Less

Recommended bowl: Taiwan Ramen

This shop is located off the street, inside an older office building. Run by master Toyama-san, the menu is highly Chinese and Taiwanese influenced, with various bowls of ramen, tantanmen, fried rice and gyoza to choose from. The soup base here is chicken, made from bones and carcasses. Noodles are supplied by local purveyor Hasebe Seimen. Everything is popular, but for those who want to go with something spicy the Taiwan Ramen is a good choice. Topped with a mound of spicy minced meat, miso, egg, chives and bean sprouts, all stir-fried in a wok. The shop originally opened in Fukuyama in 1989, before closing and moving to its current location in 2002. At first the shop only served fried rice and gyoza, before adding ramen later on. A good choice for something within close proximity to Hiroshima station. Less

Recommended bowl: Heaps of garlic & negi

This popular local shop is only open for lunch and often draws lines of regular customers. The bowls are Onomichi style, consisting of a chicken and fish based shoyu soup with pork back fat. Noodles supplied via local purveyor Hasebe Seimen. The recommended 'Ninniku Negi Ramen' comes topped with copious amounts of green negi and garlic, which balance excellently with the soup and noodles. The whole garlic cloves are cooked in oil to order before being added to each bowl. Run by a husband and wife team, open since 1995. Less

Beautiful dinner yesterday at the recently opened @cibreo_firenze at @helvetiabristolfirenze
Thank You @giuliopicchi for the invitation and the wonderful hospitality 🍾 #mostofitaly

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#sustainability #sustainablefood #organicfood #luxurytravel #tuscany #foodtravel #foodie #foodies #naturalfood #florencefood #traveler #farmtotable #naturalwine #finedining #italytour #italianfood Less

Recommended bowl: Tantanmen specialist

Hiroshima style shirunashi tantanmen, with a base of tare, chili oil, a little chicken soup and various spices. Customers have the option of choosing sesame or shoyu tare, somewhat uncommon amongst tantanmen shops. Noodles are purchased via the Hiroshima shop Kunimatsu, which is where the master trained. Open since 2013. Less