Foodle

There are restaurants that define an era, and then there are restaurants that continue to earn their place at the very top. El Celler de Can Roca was my third visit over the past decade, this time shared with five fantastic tour alumni.

Before the meal even began, one of our group was unfortunately struck down with food poisoning from earlier in the week. It could easily have ruined the experience, but the team handled it with genuine warmth and kindness. Rather than insisting he miss out completely, they welcomed him to join us at the table, waived the full tasting menu, and even prepared him a comforting bowl of congee so he could still be part of the afternoon. A small gesture perhaps, but one that spoke volumes about the hospitality on display.

The meal itself got off to a flying start. The opening snacks were outstanding, packed with creativity, precision and plenty of flavour. For me, the menu lost a little momentum through the middle courses, but it recovered brilliantly with a superb run of desserts that reminded me why the Roca brothers have remained among the world’s culinary elite for so long.

Throughout it all, the service was exceptional. Warm, polished and genuinely attentive without ever feeling rehearsed, it was a masterclass in how to make guests feel looked after.

Not every menu needs to be perfect to create a memorable experience. Sometimes it’s the way a restaurant makes people feel that leaves the biggest impression, and once again El Celler de Can Roca delivered that in abundance.
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Michelin - ⭐️⭐️⭐️
La Liste - 99.00
OAD - 57
Worlds 50 Best - Hall of Fame
Best Chef Awards - 🔪🔪🔪
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#AchefAbroad #elcellerdecanroca #rocabrothers #MichelinGuide #ThreeMichelinStars Less

After dropping my Northern Italy Tour guests off at Trieste airport I had to make my way back to Milan. Rather than banging out the 4 hour drive in one go I decided to stop half way for some dinner at @ladispensasanfelice La Dispensa in San Felice del Benaco on Lake Garda.
I can’t recommend this high-end Italian delicatessen, wine bar and casual restaurant enough, where the emphasis is on outstanding regional produce rather than fine dining.
What makes La Dispensa special is that it celebrates the quality of the ingredients rather than elaborate techniques. The philosophy is that if the produce is exceptional, you don’t need to overcomplicate it.
The lasagne is life changing and together with a great bottle of wine this was a meal to remember. Highly recommended
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#achefabroad #northernitaly #ladispensa #lakegarda #italianfood Less

Three weeks after opening,I finally made it to @chezroselondon in Mayfair, and it was every bit as enjoyable as I had hoped.

This is Chef @spencermetzger Spencer Metzger’s first solo restaurant, named after his late grandmother Rosemary, whose warmth, generosity and love of food inspired his career. That sense of hospitality comes through in a relaxed neighbourhood bistro where seasonal British produce meets classic French technique.

The food was simply delicious from start to finish, paired with a lovely bottle of wine from a thoughtfully curated list. The only problem came at the end of the meal… I couldn’t decide between the desserts or the cheese, so naturally I ordered three. No regrets.

A wonderful addition to London’s dining scene, and somewhere I’ll happily return to.

#ChezRose #SpencerMetzger #MayfairDining #LondonRestaurants #AchefAbroad Less

Our next stop on the Northern Italy tour took us to the incomparable city of Venice.

We checked into the beautiful Hotel Baglioni Luna, arriving in the best way possible by private boat through the Grand Canal. Gliding past centuries of history before stepping straight into the hotel made for a truly memorable arrival.

That evening we boarded another boat for the 25-minute journey across the lagoon to Venissa, set on the peaceful island of Mazzorbo. The setting is undeniably special and the journey itself is part of the experience.

One small disappointment came before dinner had even begun. As the restaurant had arranged our boat transfer, we had expected someone to be ready to welcome us on arrival. Instead, the restaurant was still closed, leaving us waiting outside for a while without any greeting, which took away a little of the excitement.

Venissa’s cuisine is built around the Venetian lagoon, with a strong focus on sustainability and the use of invasive lagoon species alongside local produce. It’s an admirable philosophy and one that deserves recognition. For us, however, the execution didn’t quite translate into dishes that we found especially memorable or delicious. Ambition and intent were certainly there, but ultimately flavour is what stays with you, and this was the one meal of the trip that didn’t quite connect with our table.

Service throughout the evening was pleasant and professional, and the spectacular lagoon setting is difficult to fault. While every tour has its highlights and occasional lowlights, this was the latter for us. That’s the beauty of food though—every experience is subjective, and what doesn’t resonate with one table may become someone else’s favourite meal.
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Michelin Guide - ⭐️
Best Chef Awards - 🔪 🔪
W50B - ‘Discovery’
La Liste - 90.50
OAD - 115 (2026)
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#AchefAbroad #Venissa #VeniceFood #MichelinGuide #NorthernItaly Less

Dal Pescatore @dalpescatoresantini has been welcoming guests for almost a century, and it’s easy to understand why it remains one of Italy’s true culinary institutions.

Our evening here was everything we had hoped for. One of the real highlights was the flexibility to enjoy the tasting menu while also ordering à la carte dishes that had caught our eye—a rare luxury at a restaurant of this calibre and a lovely way to experience even more of the menu.

The service was a masterclass in understated hospitality. Warm, relaxed and genuinely personal, the Santini family and their team have perfected that uniquely Italian balance of making every guest feel completely at home while maintaining flawless professionalism. There’s never any sense of theatre for theatre’s sake—just effortless excellence.

Combined with beautifully judged, classically rooted cuisine and the peaceful countryside setting, it was one of those evenings where everything simply clicked into place. A perfect dinner and another unforgettable stop on our Northern Italy tour.
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Michelin Guide - ⭐️⭐️⭐️
Best Chef Awards - 🔪 🔪🔪
W50B - ‘Discovery’
La Liste - 98.00
OAD - 17 (Classical list 2026)
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#AchefAbroad #DalPescatore #MichelinStars #ItalyFoodTour #FineDining Less

Have you eaten donkey before? We did here!
Our next stop on the Northern Italy tour was the legendary Le Calandre @alajmo , a restaurant that has been setting the standard for Italian fine dining for decades.

From the moment we arrived, it was clear why this family-run institution continues to be one of Italy’s true culinary landmarks. Every course balanced precision with creativity, showcasing beautiful seasonal ingredients, flawless technique and an understated elegance that never felt forced.

What I always admire most about Le Calandre is that, despite its incredible pedigree, it never forgets to have fun. That playful spirit came through perfectly in the dessert, bringing smiles around the table and reminding us that great dining doesn’t always have to be serious. It’s these unexpected moments that guests often remember long after the final course.

The experience was made even more remarkable by the man behind it. Chef Massimiliano Alajmo was just 28 years old when Le Calandre earned its third Michelin star in 2002, making him the youngest chef in history to achieve the accolade. In doing so, he took the record from Marco Pierre White, and more than two decades later, Alajmo still holds that remarkable distinction.

Another unforgettable experience on an incredible week exploring the very best of Northern Italy.
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Michelin Guide - ⭐️⭐️⭐️
Best Chef Awards - 🔪 🔪🔪
W50B - 31 (2025)
La Liste - 99.00
OAD - 38 (2026)
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#Achefabroad #LeCalandre #NorthernItaly #MichelinGuide #FineDining Less

豚骨ラーメン / Tonkotsu Ramen / 国際秘羊館 (Kokusai Hiyokan) — Shibuya, Shibuya

Hakata-inspired tonkotsu ramen. The broth is prepared primarily from pig heads in small batches, replenishing old stock with new broth. Thin, straight noodles are supplied by the Fukuoka-based purveyor Seimenya Keishi. The standard ramen is completed with pulled pork, kikurage mushrooms and chopped green onions, while takana, red pickled ginger, sesame, garlic and additional tare are available on the counter.

Kokusai Hiyokan is a jingisukan (bbq lamb) restaurant that opened in Shibuya in June of 2025. Manager Yahiro-san is originally from Sasebo in Nagasaki Prefecture, he began the ramen-only lunch operation as a pop-up in February of 2026. He independently developed the ramen on his own, trying to recreate the type of tonkotsu he grew up eating in Kyushu. He runs the entire lunch operation solo, including all prep and clean-up, before the bbq lamb restaurant opens for dinner. 6 counter seats. Opened February 2, 2026 @kokusaihiyoukan @hiyoukan_yahiro_no_ramen Less

La bebida siempre es una fiesta en REI. Probando cosas nuevas y diferentes, tirando de clásicos. Da igual. Siempre bien. @agustinnavarroruiz

En REI, el sucesor del Kabuki de Finca Cortesín, Luis Olarra hace un trabajo notable desde hace una década. Obviamente abraza el legado de Ricardo Sanz pero, una vez finalizada esa etapa, ha continuado una labor muy seria que se plasma en una cocina precisa y elegante que hace brillar el producto por encima de todo. Y lo hace con elegancia y sutileza. Platos equilibrados y delicados que juegan con el producto local y una culinaria ortodoxa, en su espíritu más que en sus formas, que marca una línea propia que merece atención. El sushi es bueno pero de ningún modo es la estrella de REI. Una sala magnífica, con terraza en temporada, con mesas bien vestidas y felizmente separadas y un servicio excelso que se remata con una carta de vinos muy buena que gestiona Agustín Navarro. Probablemente la más razonable si hablamos de hoteles de lujo en la Costa. Un restaurante magnífico. @luisolarra @agustinnavarroruiz @fincacortesin Less

Gyoza de gambas al pil-pil y gazpachuelo de kimchi. Muy buenas las gyozas.
Ventresca de atún rojo en tartar, sofrito de tomates dulces y jugo de vermut y oloroso. Un difícil equilibrio bien resuelto.

Interesante la propuesta que hacen Álvaro Herreros y su equipo en una cocina “sin fogones” en su Taller, de Playamar, en Torremolinos. Conjuntos originales y bien pensados, con “chispa” - que no siempre es tan fácil de encontrar - y que milagrosamente emergen de una diminuta cocina. Platos que pueden gustar más o menos pero que están cargados de personalidad. En general, quizás, encontré demasiado toque dulce en algún plato - aunque esto es más un gusto personal - y quizás eché un poco de menos algún punto más valiente en ácidos, picantes y alguna hierba fresca para contrastar y redondear los conjuntos. Es una propuesta audaz y con personalidad y hay equilibrio en los platos.

Por lo demás, me gustaría ver algún blanco y espumoso más aunque la carta de vinos es adecuada y suficiente y el servicio es encantador. Less

Nigiri de salmón con crema de aji amarillo, chalaquita y chicharrón de su piel.
Akiro hand roll de toro y caviar bañado en grasa de tuétano, puré de ajo asado y sal ahumada.
Akiro hand roll de atún con jalapeño y salsa sriracha y umeboshi.
Hand roll acevichado con corvina, tiras de ají amarillo en vinagre, cilantro, aguacate y salsa acevichada.
Arakaki de langostino empanado, aguacate y lechuga, cubierto de láminas de pescado blanco y bañado en salsa acevichada.

Primera toma de contacto con el Kena by Akiro, del gran Luis Arévalo, en el Hotel El Fuerte (Marbella). Una propuesta informal y atractiva en la espectacular terraza del hotel - con las mejores vistas de la ciudad - que da un giro radical a anteriores intentos de relanzar su oferta gastronómica. Platillos de inspiración nikkei y piezas de sushi en modo fusión que resultan convincentes o, cuando menos agradables, y algún plato infalible de Arévalo, salpicados de cócteles y buen ambiente. Una alegría encontrar también a Héctor Escalona al frente de las operaciones. La terraza es un lujo pero el servicio deberá curtirse y conocer mejor la oferta y el ambiente agradecería cierta moderación con la música. Bienvenidos sean a Marbella. @kenamarbella @elfuertemarbella @luisarevalo_gaman @hec_toro73 Less