Foodle

What a pleasure it was to return to @cozinhadasfloresporto from @nunoviajante in the historic centre of Porto and treat myself to a perfect meal at the corner table: the rich flavours, the signature dishes that keep getting better, the reinterpretation of Portuguese culinary roots and the creative, playful twists (turnip ‘pastel de nata’ and caviar?).The ability to transform simple ingredients into flavourful boosts, the enthusiasm of the team, the imaginative non-alcoholic cocktails from the bar, and of course, the refreshing desserts (oh, the bay leaf ice cream! oh, the “Milk” dessert!)... Bravo! Less

Recommended bowl: Since 1960

Opened in 1960, by master Ikeda-san, this shop is only open for lunch from 11am-2pm, five days a week. He runs the shop with his wife in an open kitchen completely viewable to all customers. The Kagoshima style tonkotsu soup is made from local Kagoshima sourced pork, and in particular, pig heads, which take two hours to clean properly before they are ready to go into the stockpot. The shop goes through almost 100 kg of pig heads per week, and takes 24 hours to make. Noodles are house made in the shop. Free daikon pickles are on the counter, as is standard at many Kagoshima shops. Second branch in Kanda, Tokyo, open since March 10th, 2020. Less

14) melon, champagne & soba-cha

@michelinguide for 2024: 🌟🌟🌟

@theworlds50best for 2024: No. 35

OAD for 2024: No. 4 on “Europe Top Restaurants”
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