Foodle

Warung Sika — Bali (Indonesia)

The biggest food mistake people make in Bali?

Flying halfway across the world to eat exactly the same brunch they have back home.

Meanwhile, places like Warung Sika are serving the food that actually defines the island: bold, comforting, full of spice, and incredibly affordable.

This was one of my favorite meals in Canggu.

Would you trade one trendy café for a meal like this?

(Versão em Português nos comentários) Less

I was in Kunming, Yunnan, recently and made a detour to Yiliang, a neighbouring county about 54 km away. The purpose of my escapade? To seek roast “little knife duck” or 小刀鴨. There are three famous must-eat ducks in Kunming, namely麻鴨, 番鴨 and 黄褐鴨. “Little knife duck” is the smallest sub-variety of 麻鴨 - weighing around 750 grams.

In this recipe, the duck is carefully selected when they are 40 days old, marinated, then placed under the mild sun till its skin is totally dried. The bird is then roasted to crispiness with burning pine hair “rope” in a special clay urn.

The traditional way of eating it is dipping the meat in either salt and pepper, green onion, or sweet bean sauce.
#roastduck #streetfood #duck Less

During our stay at @terrathemagicplace, we had dinner at its 2 Michelin Star restaurant led by Chef @heinrich.schneider. The chef draws inspiration from the mountain environment right outside the kitchen - wild herbs, forests, meadows, and nearby farms - creating dishes that feel both artistic and deeply rooted in the landscape. Ingredients come almost exclusively from local mountain farms with wild foraged items like herbs, mushrooms, and plants harvested nearby. Dishes highlight freshness, purity, and the natural flavors of the Dolomites region.

Our menu:

Blueberry stone with whitefish, dill and buttermilk

Black brioche bread with smoked pike perch and clove blossoms

Walnut sphere with caraway chutney and stonecrop

Herbal toast with carrot and ginger

Frozen macaron with trout bottarga

Broke char with BBQ glaze, horseradish pearls and rosemary / Pine dashi and watercress brioche

Emulsioned whitefish and heather / Dill oil and chamomile

Homemade bread / Rye sourdough bread, white yeast bread, butter from the farm “Schütz” with pine salt

Tribute to my mum / Glazed herb ravioli, smoked yogurt and Terra elderberry capers

Trout cooked in pimpinella oil, spring flowers / Raspberry and burnt cream

The Terra Tea with forest flavors / Stinging nettle raviolo, mushrooms and rowan berries

Charcoal grilled local beef / Wild herbs, cream of sunflower seeds and crispy amaranth

Braised with buckwheat sauce / Liquid potato gnocchi and juniper oil

Frozen fennel mousse, milk sorbet / Ash meringue and bronze fennel

Birch Caramel ice-cream with crispy hazelnuts / Ground ivy meringue and raspberries, wood sorrel

The tea ceremony / Tea of 6 aromatic herbs: golden balm, peppermint, lemon balm, thyme, cloves and corn flowers

Rose sphere and chamomile / Warm waffle with wild thyme
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2*, Terra - The Magic Place
Sarentino, Italy
#supermelItaly Less

César
2025.11 dinner
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Kegani in tuiles en feuilles de brick
Kamasu, crispy nori, koshihikari rice
Bluefin tuna toro, caviar and uni monaka
Kisu fish and chip
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White truffle season is always special, but experiencing it through the lens of「César」is on an entirely different level. If there is one tasting menu to prioritize before the season ends, this is an absolute must.

Chef César’s mastery lies in his incredible precision—using the heady, aromatic power of pristine Alba truffles not just as a lavish topping, but as a seamlessly integrated component that elevates his signature French-Japanese seafood craft. Every dish crowned with those delicate, paper-thin shavings strikes a flawless balance between rich, decadent warmth and subtle elegance.

The depth of flavor throughout the night was extraordinary, proving once again why his dining room remains one of the most compelling culinary experiences in the city. Truly an unmissable highlight of the season.
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@cesar.newyork @chez__cesar
#vinfox_cesar #michelinstar #nycfood #foodblogger #foodgram Less

Zermatt🇨🇭 Nothing like summer in the alps!

Back in our favourite alpine town - known for its breathtaking views, endless outdoor adventures and seriously good food🍴

Nestled in the heart of the village, @montcervinpalace is one of Zermatt’s most iconic hotels. We stopped by Grill Le Cervin, where seasonal Swiss produce meets beautifully cooked charcoal-grilled dishes in one of the cosiest settings around.

Highlights included:
• Oxheart tomatoes with stracciatella, basil & olive oil pearls
• Summer leaf salad with alpine herb cheese, apricots & sourdough croutons
• Roasted bone marrow with an alpine herb crust
• Charcoal-grilled Chateaubriand & ribeye with green peppercorn cream, Café de Paris butter & Béarnaise

Finished with delicious cocktails and desserts we’re still thinking about - especially the raspberry tart with tarragon cream and the rich 72% chocolate fondant with vanilla ice cream.

Thank you for the #invite! Less