Foodle

i love food but more important than that, i love meeting people who love it just as deeply and care about what and how they create 👩🏼‍🍳

a long awaited visit (in the best company!) to Stiegl-Gut Wildshut - a place i already mentioned in my previous post - we finally made it and got to experience @stefansigl_ cooking!

@stieglgutwildshut is built around the idea to work with nature, not against it and it’s genuinely inspiring to watch Stefan talk about seasonal ingredients, regional producers and the connection between agriculture and the plate - a gentle reminder that every dish starts long before the kitchen. the philosophy is rooted in healthy soils, regenerative farming and respect for natural cycles. it begins with people growing the produce (a privilege we often take for granted here in austria!) and giving nature all the time it needs 🌾

it’s hard to pick a favorite, but if i had to, it would be the raw marinated lake trout with yellow pepper, elderflower and a touch of harissa chilli mayonnaise (in the 5th pic) - so fresh and vibrant, i think it perfectly reflects the philosophy. also, the desserts?! the strawberries with rose juice and whipped crème fraîche celebrated berry season in the simplest and most beautiful way

one of these moments that make me appreciate working in hospitality (even more) and make me really excited to contribute to what this industry can become 🙂‍↕️

salzburg | austria | vacation | trip | café | city guide | restaurant | stiegl | landwirtschaft | spots | explore | share | save | fyp | foryou Less

🍱𝗔𝗻 𝗜𝗻𝘁𝗶𝗺𝗮𝘁𝗲 𝗦𝗲𝗮𝘀𝗼𝗻𝗮𝗹 𝗖𝗼𝘂𝗻𝘁𝗲𝗿 𝗶𝗻 𝗡𝗮𝗸𝗮𝗺𝗲𝗴𝘂𝗿𝗼
🌸素材の本質を映し出す、凛とした日本料理
…𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈•✼

Hidden near Nakameguro, “𝗛𝗶𝗴𝗮𝘀𝗵𝗶𝘆𝗮𝗺𝗮 𝗠𝘂𝗸𝘂” is an intimate eight-seat counter where every detail feels intentional🪄 After opening in July 2023, the restaurant quickly earned its first @michelinguide star just over a year later🌟

What makes Chef 𝘔𝘪𝘴𝘩𝘪𝘮𝘢 𝘛𝘢𝘵𝘴𝘶𝘬𝘪’s story especially fascinating is that he originally worked in mechanical design before changing paths in his mid-twenties to pursue Japanese cuisine - a background that perhaps explains the precision, balance, and quiet discipline reflected in every dish⚙️

The name “𝗠𝘂𝗸𝘂” refers to something pure, unadorned, and untouched - a philosophy that quietly flows through every aspect of the experience🍃 From the minimalist interiors to the restrained plating, the focus here is never excess, but rather bringing out the true character of each ingredient🌷

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼

中目黒にひっそりと佇む、カウンター8席のみの日本料理店「東山無垢」🍶 無駄を削ぎ落とした静謐な空間でいただくのは、信頼する生産者から仕入れた素材の魅力を丁寧に引き出した季節のコース☘️

店主の三島立己氏は、もともと機械設計に携わっていたという異色の経歴の持ち主🛠️ その経験を思わせるような緻密さや、美しいバランス感覚が、お料理や空間づくりの随所に息づいていました🎐

伝統を大切にしながらも、細部まで行き届いた所作に現代的な感性が織り込まれていて、一皿ごとに素材と真摯に向き合う静かな力強さを感じました✨ また季節を変えて伺いたい一軒です🌻

【6月のコース】
①, ②, ③ 🌽埼玉県「味来」トウモロコシの土鍋ご飯
④, ⑤ 🍣大間の鮪のおはぎ
⑥ 🐟稚鮎・胡瓜・紫蘇
⑦ 🍅潤菜・トマト・素麺
⑧ 🍲淡路島産鱧のお椀
⑨ 🐟気仙沼産鰹・新玉ねぎ・黄身酢
⑩ 🐍鰻のうざく・万願寺とうがらし
⑪, ⑫ 🐚兵庫県室津産の鳥貝のしゃぶしゃぶ
⑬, ⑭ 🍜鼈のラーメン
⑮ 🥭宮崎マンゴー・フロマージュブラン

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼

📍┆𝗛𝗶𝗴𝗮𝘀𝗵𝗶𝘆𝗮𝗺𝗮 𝗠𝘂𝗸𝘂 · 東山無垢
🗼┆Nakameguro · 中目黒
👩🏻‍🍳┆Japanese · 日本料理
🏷┆@higashiyamamuku #東山無垢
💰┆Omakase Course · おまかせコース (¥25,300)
🚉┆Nakameguro · 中目黒駅 (West Exit)🚶🏽‍♀️11min
👣┆Smart Casual · スマートカジュアル
📅┆Book via @omakasejapan · 予約困難
✍️┆Food: 𝖤𝗑𝖼𝖾𝗉𝗍𝗂𝗈𝗇𝖺𝗅 · Vibe: 𝖤𝗅𝖾𝗀𝖺𝗇𝗍 · Price ¥¥¥

✼••┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈••✼

#tokyohalfie_nakameguro #tokyohalfie_中目黒 #中目黒グルメ #東山グルメ Less

Quán Long Gió - Lap An Lagoon (Vietnam)

I don’t usually build a day around a shellfish. This one I did.

Lập An Lagoon is about 800 hectares of brackish water at the foot of the Bạch Mã range, an hour or so out of Huế. From the road it reads as scenery, and most people stop for the photo and keep driving.

It’s a working farm. The stakes and floats out in the shallows are oyster beds, worked here for roughly twenty years, and the restaurants along the shore exist downstream of that. I came to eat oysters in the place that grows them.

Locally they go three ways: raw with lime and chili, grilled under scallion oil, or cooked down into cháo hàu, rice porridge. I had them in the shell first. Then the porridge, which is the house specialty and turned out to be the best thing on the table. Rice broken down soft, oysters folded in whole and still tender, scallion and pepper on top. Savory without being heavy.

Then the meal got away from me. Whole fried fish. Shrimp skewers off the coals. Beer, then more beer. All of it eaten outside, water a few meters off.

Quán Lộng Gió, eastern shore of Lập An, Phú Lộc. Order less than I did.

Which meal completely got away from you?

(Versão em Português nos comentários) Less

Sourcing much of the produce from its nearby farm, this is the tasting menu at 3* @lenclume - @rogan_simon’s flagship restaurant in the picturesque village of Cartmel in England’s Lake District:

Boltardy beetroot, salted mackerel and sunflower seed tart / Juices infused with nasturtium

Fritter of Duroc pig and smoked eel / Lovage and fermented sweetcorn

Corra Linn pudding caramelised in birch sap / Stout vinegar, aged Corra Linn

Cornish lobster with pine shoots / Horseradish emulsion, Cherry Belle radish and rosehip

Ibis celeriac roasted in yeast oil / Buttermilk, smoked pike perch roe

Spring leaves and raw Orkney scallop / Fermented vegetable and aromatic herbs

Red King Edward potatoes cooked in chicken fat /
Crisp skin, pickled shallot, Doddington

Seaweed custard, Maldon oyster, Cobra beans / Beef tendon broth and bone marrow

Sweet Belle turnips with cuttlefish / Ham fat, anise hyssop

West Coast Skate with dulse and grilled mussels /
Purple Azur kohlrabi, coastal vegetables and elderflower

Pork from Gaythorne Hall farm, grilled and glazed over binchotan / Rubino spinach, ramson, black apple

Frozen Tunworth cheese / Buckwheat, Champagne rhubarb and lemon thyme

Malwina strawberry with lemon verbena / Wraysholme yoghurt, sweet herbs, flowers

“Anvil”
Caramel mousse with our miso, apple and spruce

Marigold, woodruff, tart, mint stones

See more about my dining experience in my reel 👉🏻
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3*, L’Enclume
Cartmel, UK
#supermelUK Less

Francie
2026.04 dinner
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AGED CROWN OF ROHAN DUCK
swiss chard, parsnip, soppressata jam

CANARD AU CITRON
bergamot, brown butter, fromage blanc
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Tucked inside a restored limestone bank building in Williamsburg, 「Francie」has become one of New York’s defining modern brasseries. Since opening in 2020, @chefcipollone has blended Italian technique with broader European influences, earning a Michelin star while creating a restaurant that feels refined without ever becoming formal.

The restaurant is perhaps best known for its Crown Roast of Duck, a dish that has become almost synonymous with「Francie」 on social media. Beautifully presented and expertly cooked, it is certainly worth trying once. That said, I couldn’t help feeling the duck has become slightly larger than the dish itself. For me, the handmade pastas showed even greater finesse and left a more lasting impression, revealing the precision and confidence that define Cipollone’s cooking.
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@franciebrooklyn
#vinfox_francie #michelinstar #nycfood #foodblogger #foodgram Less

REBELLE

After visiting Rebelle on three completely different occasions this year, I felt it was time for an appreciation post. Simply because so many outstanding dishes have passed across the table that it would be unfair not to acknowledge what Martijn Defauw and his team are achieving.

In my opinion, Martijn Defauw has firmly established himself as one of the very best chefs in Belgium and undoubtedly one of the most exciting culinary talents in Europe. What impresses me most isn’t the level he has reached—it’s the fact that his cuisine keeps evolving. Every visit reveals another layer of refinement, another level of precision and another reason to revisit!

The signature dishes that made Rebelle famous are still there, and rightly so. But they’re continuously complemented by new creations of exceptional quality. What has stood out to me most over these three visits is how much the cuisine has matured around them. The sauce game, which was already among the strongest in the country, has somehow reached an even higher level. More depth, more elegance, more complexity. Dishes are increasingly built around multiple sauces and meticulously crafted side dishes.

Being included in this year’s 50 Best Discovery is therefore no coincidence. It is a deserved international recognition of the incredible talent, dedication and ambition of Martijn and his entire team. And knowing him, this accolade is merely another milestone rather than a destination.

Now, full disclosure… I might be slightly biased. Martijn has become one of my best friends over the years. But before anyone accuses me of favouritism, let me clarify one thing: he didn’t become my friend first and then convince me his food was exceptional. Quite the opposite. He seduced me with his cooking long before he did with his friendship. So if there’s any bias in this story, it’s entirely his own fault.

One thing is certain: Rebelle isn’t just maintaining its extraordinary level… it’s still climbing. Keep a close eye on this one, because it’s only getting better. Less

Appia Bangkok is like being transported to Italy. Incredible vibe and even better food! Perfect break from Thai food while you’re in Bangkok! Grazie for the wonderful time @paolo_vitaletti!

Avalanche of awesome italian fare:

* Famous Chicken Liver Toast
* Zucchini Salad with Shaved Parmesan
* Trippa alla Romana
* Live Mussels Marinara with ’Nduja
* Pappardelle with Oxtail Ragù
* Kale Fusilli with Duck Ragù & Snow Peas
* Roasted Lamb Ribs
* Pia’s Tiramisu Less