Foodle

Mixto de pata cocida con huevo frito; atún en manteca colorá; pata cocida con “malcocinado” (la manteca resultante de freír la morcilla). Desayunando en uno de mis lugares favoritos de la provincia: la Cafetería Molletería Puerta Nueva, en Vélez-Málaga, donde Sergio Muñoz y su mujer sirven una enorme variedad de molletes y bocadillos con ingredientes de calidad y preparaciones propias. Una pista imprescindible en la zona. @molleteria_sergio Less

Los vinos y la sobremesa. Interesante selección de vinos italianos salpicados de algunos locales.

Carmine Guarino ejerce con talento y libertad, en su Mura Mura Osteria del centro de Málaga, una cocina italiana contemporánea, personalísima y aparentemente sencilla. Composiciones con complejidad de matices y alejadas de esquemas tradicionales que resultan armoniosas a pesar de la profusión de fondos e ingredientes. La paleta de sabores y texturas puede resultar confusa en algunas propuestas pero Guarino sale airoso de la mayor parte de sus platos. Poco amigo de etiquetas, no es lugar para puristas o comensales anclados en los tópicos transalpinos. Sala pequeña y agradable, en pleno centro, servicio muy amable y bodega que permite beber francamente bien. Un restaurante a seguir de cerca con aspiraciones bien fundamentadas. @muramura_malaga @chef.mura.c.g Less

- Castañetas ibéricas al whisky
- Pulpo con garbanzos y salsa de callos
- Tarantelo encebollado al oloroso con huevo frito

Ir a La Taberna de Mike Palmer es volver siempre a la cocina seria, la culta, la esencial, la que trasciende modas y respeta al comensal. Miguel Palma sabe lo que hace. Producto, fondos, guisos, gusto, servicio, menaje, vajillas, cuberterías, cristalería, vinos, destilados… Lo tiene todo y todo a disposición de un cliente cada vez más entregado. Se come, se bebe y se disfruta como en muy pocos lugares. @latabernademikepalmer @helenpalmer7 @valentino_palmer Less

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

The level of deliciousness and creativity I’ve been enjoying in plant-based restaurants that have opened in recent years, never ceases to amaze me.
Last week, it was at Seiva in Leça da Palmeira, near Porto, and the chef was @davidfjesus
Having worked under some of the world’s most awarded and respected chefs, such as @dabizdiverxo , @qiqedacosta or @restaurantfrantzen David has built a solid foundation before opening his own restaurant, Seiva.
Nothing was superfluous, too ‘effortful’, or of some show-offy technique.
Well thought-out, well-balanced combinations, such as the “corn and truffle dumplings with miso and laksa, spring onion, dashi and zucchini flower” and the “strawberry gazpacho with edamame and hoisin sauce”, right at the start of the menu.
Moments of comforting creaminess (complemented by a crunch of fried almonds at the bottom of the dish), in a perfect, slightly sweet Onions Shawanmushi, (I know there’s been a Shawanmushi ‘fever’ for a few years now that has invaded tasting menus everywhere, but this one was so good I can’t help but mention it, and this version doesn’t contain eggs, the texture is achieved with cashews, agar agar, miso, onion broth, and dashi), alternated with two plates of asparagus, some white (“Grilled white asparagus, coffee oil and Huancaina sauce”, where the spiciness of the ají amarillo comes through beautifully) and green ones (“Asparagus and seaweed “Brás” with green olive foam”, a subtle touch of spiciness and bitterness), revealing not only a mastery of technique but also a lot of intuition and good taste.
There’s more to it, but you’ll find it if go there. Less

A map suggests a journey, unveils possible paths, trajectories to be explored, the desire to get to know other places, other people, other cultures.
Portuguese gastronomy has influenced and been influenced by many ‘maps’ over the centuries. Distant maps, of other people, other habits, other products, other techniques. And it has certainly become richer in this exchange.
David Jesus who took over as head of Mapa restaurant at L’AND Vineyards in Alentejo about a year and a half ago, after being Executive Chef at Belcanto and right-hand man to Chef José Avillez for twelve years, celebrates these intersections with far away lands.
With skill and rigour, the main ingredients (all of which, I believe, come from Portugal) are worked with condiments and preparations that we can somehow recognise in the vast library of flavours built on crossings with other cultures.
From Japan to Mozambique, from India to Brazil, sitting here in the Alentejo countryside, surrounded by dozens of Tom Dixon lights hanging from the ceiling, I traversed this ‘map’.
Another menu, another ‘map’ is on the way, it’s worth keeping an eye out, but here are some highlights from the one I’ve just explored
1. Azorean Tuna, miso, tempura and pickled seaweed
2. Asparagus and lupin ceviche
3. Algarve Scarlett Red Shrimp, Xeq Xeq (from Goa), green apple, salicornia
4. Accorn pig trotters w/ Algarve coast shrimp and coriander
5. Setúbal Red Mullet, Xerém cockles, Brazilian moqueca flavours
6. Mango, rice, coconut
7. Goa Bebinca, coffee, rum Less