Foodle

Thank you for the invitation.Once again, it was amazing."Hiroshima Mizuna, Yamaguchi Kinu Mozuku""Chawanmushi with Sea Cucumber and Clam Broth""Kanagawa Kamoi Octopus, Chiba Black Abalone""Chiba Takeoka Mako Flatfish, Akkeshi Turban Shell""Hokkaido Long-Finned Pilot Whale Tail Meat""Botan Shrimp Marinated in Shaoxing Wine and Sea Urchin""Seared Bonito with Salt""Fried Managatsuo with Green Pepper and Sudachi""Firefly Squid in Soy Sauce""Spring Child""Hon-Ara""Edo-Mae Sumi Squid""Nishi-Izu Shima Amberjack""Kamakura Kinmedai""Aichi Tori Clam""Shiogama Tuna Chutoro""Shiogama Tuna Otoro""Shiogama Tuna Red Meat Marinade""Edo-Mae Kobana""Yamaguchi Prefecture Horse Mackerel""Mizuna Red Miso Soup""Daisen Purple Sea Urchin Gunkan Maki""Kuruma Ebi""Tsushima Anago""Egg" Less

After an unforgettable lunch at Osteria Della Brughiera, our next stop was the beautiful Agriturismo Ferdy @ferdy_wild , tucked away in the hills of Bergamo.

We arrived early to make the most of everything the property has to offer. Guests wandered the grounds, soaking up the peaceful surroundings while Shetland ponies, goats, cows and the family’s friendly dogs roamed freely. It was the perfect place to slow the pace before dinner.

The evening itself was just as memorable. Nicolò looked after our table personally, guiding us through a menu that celebrated the farm and the surrounding region.

One of the most memorable moments came right at the beginning of the meal, when an incredible cheese trolley was wheeled to the table. Rather than serving cheese at the end, the family chooses to present it near the start. They’re so proud of the cheeses they produce and champion that they want guests to experience them while their palates are fresh, rather than after several courses when they’re already full. It’s a simple idea, but one that perfectly sums up the passion behind everything they do.

Every dish was packed with flavour, but what really captivated us was Nicolò’s extraordinary knowledge of wine. Listening to him explain not only why he had chosen each bottle, but also his thoughts on how different wines should be served, was fascinating and added a whole new dimension to the evening.

A wonderful stay, incredible hospitality, and another reminder that some of the most memorable meals are found far from the city.

#Achefabroad #AgriturismoFerdy #Bergamo #NorthernItaly #FoodTravel Less

Three Michelin stars have never been just about food.

They’re about the courage to tell a story. To create emotion. To transform ingredients into memories, and a meal into something you carry long after the last bite.

The collaboration between @luizfilipe and @dominiquecrenn wasn’t simply two great chefs cooking together. It was two artists speaking the same language, one of purpose, beauty, and endless attention to detail.

Every dish had a reason. Every element had a voice. Every story found its place at the table.

This wasn’t just gastronomy. It was art.

📍 @evvai_sp x @atelier.crenn Less

Thanks David for having us in neighborhood🌟
在犄角旮旯的巷子里
温馨如neighborhood
吃到了David限定菜单[666]
聊聊东北大鸡架、云南山里捡捡蘑菇、逛逛菜市场，
生活也就是这样
吃口热的，聊点活范儿的
到点就能倒头睡觉的
生活除了诺兰，没有什么需要宏大叙事的。
但是一定要看《一饭封神2》！！！
晚安HK✨ Less

そば繁⁣
和泉市⁣
天ぷらや十割蕎麦.鴨蕎麦が旨い手打ち蕎麦のお店⁣
蕎麦は細打ちと平たい太打ちの2種類から選択⁣
噛みしめるたびに蕎麦の風味がふわっと花開く⁣
ほどよいコシと瑞々しい啜り心地がたまらん⁣
惜しみ無く乗せられた鴨肉も濃い味でしっとり⁣
初夏限定クレソンの爽やかな香りと辛味も👍⁣
鴨の旨みがギュッと凝縮出汁が効いた鴨なんば⁣
素材の持ち味を丁寧に引き出した凛とした一杯⁣
豪快に桶で登場、親子丼(大)もインパクトも大⁣
ふわとろ玉子に出汁をまとった鶏肉が柔らかい⁣
甘辛すぎない上品な味付けでほっこりする旨さ⁣
〆は唯一無二な団子状ではないみたらし団子⁣
柚子が差し味でとろとろ後味あっさりで最高⁣
料理は鴨や鶏、季節の天ぷらや点心まで勢揃い⁣
お酒のアテにも事欠かない充実で夜もおすすめ⁣
風情ある店構え含め蕎麦だけで終わらない満足感⁣
職人の矜持滲む丹精込められた手打ち蕎麦を是非！⁣
丁寧な接客でお人柄滲む気さくな亭主が切り盛り⁣
20260705⁣
⁣
⁣
🦆本日のメニュー🦆⁣
・クレソン鴨なんば1.950円⁣
・クレソン鴨汁蕎麦1.950円⁣
・ざる蕎麦900円⁣
・親子丼(大)1.800円⁣
・みたらし団子グラス仕立て(玉雫)600円⁣
⁣
⁡⁣
@soba_shige⁣
⁡⁣
⁣
そば繁⁣
大阪府和泉市黒鳥町2-16-13 ⁣
📞0725-43-0177⁣
営業時間⁣
ランチ 11:00～14:30(L.O. 15:30)⁣
ディナー 金土日祝⁣
17:00～20:30(L.O. 21:00)⁣
定休日 年末年始⁣ Less

Just a 3-minute walk from Higo-bashi Station.Tabelog rating: 4.24Featured in Tabelog's Top 100 Restaurants.A yakitori restaurant.- Double Chicken Thigh Tataki- Duck Mince- Heart- Chicken Neck- Liver and Egg Yolk- Chicken Breast- Chicken Thigh- Gizzard- Shiso Chicken Meatball- Onion from Itaya Farm- Soft Cartilage- Bonjiri (Tail)- Duck Breast- Kumquat- Negima (Chicken and Green Onion)- Liver- Chicken Tender- Shishimaru (a type of chicken)- Chicken Rice Bowl Less