Foodle

Can’t get into Carbone on the beach? Carbone Vino in the Grove has the same delish spicy rigatoni - and it’s way easier to book (for now) 😋 lowkey might like the vibes here more! Have you been yet?

📍2911 Grand Ave Suite 194, Coconut Grove, FL 33133
#AlwaysHungryMel #MiamiRestaurants #CoconutGrove #MiamiFood #MiamiEats Less

A stunning last meal in Copenhagen at 2* @koancph! Adopted as a baby and brought up in Denmark, the menu represents Chef @kristianbaumann’s journey to discover his Korean heritage. The combination of Korean flavors with Nordic ingredients was not only unique but incredibly well thought out. The breadth of flavors on display was diverse - favorites included the signature tofu with caviar, chilled lobster noodles, scallop salad, and the brilliant surf & turf combo of langoustine with ribeye sauce. No wonder the restaurant received 2 Michelin Stars straight away in last year’s guide!

Our menu:

Seasonal bites
Stewed oyster
Chilled lobster noodles
White kimchi
Tofu & GastroUnika Osietra Blonde Selection
Acorn
Scallop
Kkwabaegi & cream
The flavors of Sundae
Langoustine & ribeye
Gamasot rice
Caramelized rice
Rhubarb
Oolong tea & good memories
Calamansi
Barley & gochugaru
Chapssal-tteok
Sesame dasik
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2*, Koan
Copenhagen, Denmark
#supermelCPH Less

Traditional Cantonese @[instagram] Bao Li Xuan

- 4 way dumplings -
- Crispy silvery pomfret with jasmine -
- Fish maw soup, sea whelk, bamboo pith egg -
- Roasted suckling pig -
- M9 Wagyu in sand ginger sauce -
- Chilled mango ice cream, pomelo, marshmallow -
- Diep fried hazelnut ice cream -

Located @bvlgarihotels Shanghai, created by chef Bill Fu Less

LANGOUSTINE, BONE MARROW SAUCE, FERMENTED LEMON AND CHARRED SEAWEED
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AGED ‘RUBIA GALLEGA, EGGPLANT AND ESCALIVADA BROTH
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PEAS & TAPIOCA
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BRILL, WATERCRESS, LOVAGE, BERGAMOT, AND JEREZ
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Our next stop on my best of Spain tour was to Barcelona and we kicked off our 4 day Barcelona leg with another of my favourite restaurants, and now a regular stop on my Spain tours, @hermanostorres Cocina Hermanos Torres. A symphony of precision, creativity, and brotherly brilliance, Hermanos Torres was one of the standout moments on our Best of Spain tour—an immersive dining experience that surrounds you with the energy of the kitchen itself. With each dish, Sergio and Javier blur the line between art and science, delivering bold, thoughtful flavours that reflect their Catalan roots with a modern soul.
From the moment you step into their stunning three-kitchen concept, it’s clear: this is not just a meal. It’s a performance.
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Michelin Guide -⭐️⭐️⭐️☘️
La Liste - 95.00
W50B - 42 (2024)
Best Chef Awards - 🔪🔪🔪
OAD - 35 (2025)
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#hermanostorres #Barcelonadining #SpainFineDining #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

#マッシュアップ
#天六
創業22年天満で有名なストライク軒さんの姉妹店
今回は亭主おすすめのコース料理約5.000円？
トップは綺麗に整列されたブリの万華鏡
刺身でも食べれる鮮度鰤なだけにブリンブリンw
まずはフルーツたっぷりのサラダに心鷲掴み
高級ホテルで腕磨かれたサッちゃんのお手製
グラタンははふはふ熱くても早く食べたい旨さ
熱々のじゃこ天もめちゃ旨い遅ばせながら皆で乾杯
キノコエキスが放出されたお鍋に豚しゃぶからの
ブリしゃぶを5人で争奪戦これがめちゃくちゃ旨い
〆はこの旨み濃厚最強スープで卵たらし込み雑炊
旨くない訳がない全ての旨味が凝縮された贅沢〆飯
おデザは天満の居酒屋で出てくるレベルではない
ブラマンジェは5人が目を合わせ真ん丸になる旨さ
通常はコース料理だけど遅い時間のちょい飲みOK？
旨い飯食いたいならウチへ来いと謳うだけある
お味はピカイチ芸能人も集う天満の隠れ家居酒屋
拘りの料理愛伝わるDJもされる多彩な亭主が切り盛り
20250320
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🐟おまかせコース🐟
・高級ホテルの星つきサラダ
・頑固おやじの宇和島のじゃこ天
・グラタン
・ブリしゃぶ
・豚しゃぶ
・魂の雑炊&自家製自家製糠漬け
・ブラマンジェ
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@106mushup_official
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マッシュアップ
大阪市北区天神橋6-3-26
📞06-6351-3106
営業時間
火曜～日曜日 17:00～22:30
定休日 月曜日 Less

Recommended bowl: Deep ramen roots

This legendary Tokyo shop carries a deep history and has connections dating back decades. Family owned and operated by the Aoki family, the shop was originally opened in the west Tokyo suburb of Ogikubo in 1947. The Ogikubo shop still exists serving the same original menu, and this branch was opened by another member of the Aoki family in 1954. The specialty is tsukesoba, also known as dipping ramen, served with no frills simple broth made from pork bones, katsuo and saba (mackerel). The noodles are housemade. Many customers choose to go for the extra pork chashu topping, which often sells out early. The yasai (vegetable) tsukesoba is also popular, served with extra been sprouts and cabbage. Only open for lunch, 11am-3pm. Less