Foodle

What an incredible start to the best of Scandinavia mini tour with dinner at ⭐️⭐️🍀 @restaurantalchemist . Incredible food as always but with many new or evolved dishes since our last visit in November last year. @rasmusmunkalchemist , @lykke_alchemist and the entire team’s generous hospitality is truly world class and the entire group were truly blown away by the entire experience. We were in there for nearly 8 hours but it flew by. I felt very lucky to be able to try some truly incredible wines as well. I can’t wait to return next month. Please send me a DM if you would like to book onto next years Scandinavia tour.
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Michelin Guide - ⭐️⭐️🍀
La Liste - 96.00
W50B - 8
Best Chef Awards - #[instagram] 1 🔪 🔪🔪
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#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #worlds50bestrestaurants #worlds50best #eater #michelinguide
@seasonedfoodie @bruno_timperman @bruutbrugge @_clarke91_ @tomdevos68 @edwinmenue33 @sguntly @vvan829 @rinaunwrapscmf @jennajupin Less

🇵🇹”O Cavalariça Évora não é apenas mais um restaurante em Évora. É onde o Alentejo, com toda a sua teimosia e sabedoria ancestral, conversa com o mundo atual sem perder o sotaque. Dali saímos para a noite estrelada de Évora com a sensação de termos participado, não numa celebração palaciana, mas numa demonstração de infindáveis possibilidades. Uma demonstração de que tradição e inovação não são adversárias.

Na noite em que escrevo este texto, descubro que Bruno Caseiro @_brunocaseiro , um dos arquitetos por trás do Cavalariça, está de partida. São assim as histórias da gastronomia – efémeras como um prato que se esvazia, permanentes como o sabor que fica na memória. O reconhecimento do Guia Michelin Portugal chega nesta interseção de tempos, como um testemunho do caminho percorrido.”
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🇬🇧 “𝘊𝘢𝘷𝘢𝘭𝘢𝘳𝘪ç𝘢 É𝘷𝘰𝘳𝘢 𝘪𝘴 𝘯𝘰𝘵 𝘫𝘶𝘴𝘵 𝘢𝘯𝘰𝘵𝘩𝘦𝘳 𝘳𝘦𝘴𝘵𝘢𝘶𝘳𝘢𝘯𝘵 𝘪𝘯 É𝘷𝘰𝘳𝘢. 𝘐𝘵 𝘪𝘴 𝘸𝘩𝘦𝘳𝘦 𝘈𝘭𝘦𝘯𝘵𝘦𝘫𝘰, 𝘸𝘪𝘵𝘩 𝘢𝘭𝘭 𝘪𝘵𝘴 𝘴𝘵𝘶𝘣𝘣𝘰𝘳𝘯𝘯𝘦𝘴𝘴 𝘢𝘯𝘥 𝘢𝘯𝘤𝘦𝘴𝘵𝘳𝘢𝘭 𝘸𝘪𝘴𝘥𝘰𝘮, 𝘤𝘰𝘯𝘷𝘦𝘳𝘴𝘦𝘴 𝘸𝘪𝘵𝘩 𝘵𝘩𝘦 𝘮𝘰𝘥𝘦𝘳𝘯 𝘸𝘰𝘳𝘭𝘥 𝘸𝘪𝘵𝘩𝘰𝘶𝘵 𝘭𝘰𝘴𝘪𝘯𝘨 𝘪𝘵𝘴 𝘢𝘤𝘤𝘦𝘯𝘵. 𝘞𝘦 𝘭𝘦𝘧𝘵 𝘵𝘩𝘢𝘵 𝘯𝘪𝘨𝘩𝘵 𝘶𝘯𝘥𝘦𝘳 É𝘷𝘰𝘳𝘢’𝘴 𝘴𝘵𝘢𝘳𝘳𝘺 𝘴𝘬𝘺, 𝘧𝘦𝘦𝘭𝘪𝘯𝘨 𝘭𝘪𝘬𝘦 𝘸𝘦 𝘩𝘢𝘥 𝘱𝘢𝘳𝘵𝘪𝘤𝘪𝘱𝘢𝘵𝘦𝘥, 𝘯𝘰𝘵 𝘪𝘯 𝘢 𝘱𝘢𝘭𝘢𝘤𝘦 𝘤𝘦𝘭𝘦𝘣𝘳𝘢𝘵𝘪𝘰𝘯, 𝘣𝘶𝘵 𝘪𝘯 𝘢 𝘥𝘦𝘮𝘰𝘯𝘴𝘵𝘳𝘢𝘵𝘪𝘰𝘯 𝘰𝘧 𝘦𝘯𝘥𝘭𝘦𝘴𝘴 𝘱𝘰𝘴𝘴𝘪𝘣𝘪𝘭𝘪𝘵𝘪𝘦𝘴. 𝘈 𝘥𝘦𝘮𝘰𝘯𝘴𝘵𝘳𝘢𝘵𝘪𝘰𝘯 𝘵𝘩𝘢𝘵 𝘵𝘳𝘢𝘥𝘪𝘵𝘪𝘰𝘯 𝘢𝘯𝘥 𝘪𝘯𝘯𝘰𝘷𝘢𝘵𝘪𝘰𝘯 𝘢𝘳𝘦 𝘯𝘰𝘵 𝘢𝘥𝘷𝘦𝘳𝘴𝘢𝘳𝘪𝘦𝘴.

𝘛𝘩𝘦 𝘯𝘪𝘨𝘩𝘵 𝘐 𝘸𝘳𝘰𝘵𝘦 𝘵𝘩𝘪𝘴 𝘵𝘦𝘹𝘵, 𝘐 𝘥𝘪𝘴𝘤𝘰𝘷𝘦𝘳𝘦𝘥 𝘵𝘩𝘢𝘵 𝘉𝘳𝘶𝘯𝘰 𝘊𝘢𝘴𝘦𝘪𝘳𝘰, 𝘰𝘯𝘦 𝘰𝘧 𝘵𝘩𝘦 𝘢𝘳𝘤𝘩𝘪𝘵𝘦𝘤𝘵𝘴 𝘣𝘦𝘩𝘪𝘯𝘥 𝘊𝘢𝘷𝘢𝘭𝘢𝘳𝘪ç𝘢, 𝘸𝘢𝘴 𝘭𝘦𝘢𝘷𝘪𝘯𝘨. 𝘚𝘶𝘤𝘩 𝘢𝘳𝘦 𝘵𝘩𝘦 𝘴𝘵𝘰𝘳𝘪𝘦𝘴 𝘰𝘧 𝘨𝘢𝘴𝘵𝘳𝘰𝘯𝘰𝘮𝘺 – 𝘦𝘱𝘩𝘦𝘮𝘦𝘳𝘢𝘭 𝘢𝘴 𝘢 𝘥𝘪𝘴𝘩 𝘵𝘩𝘢𝘵 𝘦𝘮𝘱𝘵𝘪𝘦𝘴, 𝘱𝘦𝘳𝘮𝘢𝘯𝘦𝘯𝘵 𝘢𝘴 𝘵𝘩𝘦 𝘵𝘢𝘴𝘵𝘦 𝘵𝘩𝘢𝘵 𝘭𝘪𝘯𝘨𝘦𝘳𝘴 𝘪𝘯 𝘮𝘦𝘮𝘰𝘳𝘺. 𝘛𝘩𝘦 𝘳𝘦𝘤𝘰𝘨𝘯𝘪𝘵𝘪𝘰𝘯 𝘧𝘳𝘰𝘮 𝘵𝘩𝘦 𝘔𝘪𝘤𝘩𝘦𝘭𝘪𝘯 𝘎𝘶𝘪𝘥𝘦 𝘗𝘰𝘳𝘵𝘶𝘨𝘢𝘭 𝘢𝘳𝘳𝘪𝘷𝘦𝘴 𝘢𝘵 𝘵𝘩𝘪𝘴 𝘤𝘳𝘰𝘴𝘴𝘳𝘰𝘢𝘥𝘴 𝘰𝘧 𝘵𝘪𝘮𝘦𝘴, 𝘢 𝘵𝘦𝘴𝘵𝘢𝘮𝘦𝘯𝘵 𝘵𝘰 𝘵𝘩𝘦 𝘫𝘰𝘶𝘳𝘯𝘦𝘺 𝘵𝘢𝘬𝘦𝘯.“ Less

Mosu, Seoul
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Last meal in Seoul for this trip at the always outstanding Mosu. This was a while back at the old place, but this is one of the most consistent and creative places anywhere for me. Dishes are ingredients focused, with diverse flavour combinations and unexpected outcomes. Influences across various cuisine but the intent is always deliberate. I still can't forget the abalone from the previous visit, with its intensity and flavour, but these dishes were bang on also. Looking forward to the new place and sorry for the dated post!
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#料理 #レストラン #東京 #食事 #food #foodie #foodstagram #stuffieat #kevcheeats #kevcheseoul #kevche #グルメ #foodporn #東京グルメ #Seoul #mosu @sungmosu Less

#大同門⁣
#江坂⁣
創業1968年焼肉定食発祥有名老舗焼肉のお店⁣
トップは大同門イチオシお肉のこれでもか盛り⁣
ロースとカルビはA4A5の超柔らかい雌牛使用⁣
サッと炙るだけでイケそう透き通った鮮度⁣
赤身は脂身が少なめのアスリート応援メニュー⁣
決してカスカスなお肉ではなくしっかり肉汁⁣
和牛のクロスカットが目を引くサーロインは⁣
歯で即切れ長いのにハサミ要らずな柔らかお肉⁣
初めて食べるトマト生キムチは度肝を抜く旨さ⁣
すっきりの中にコクあり、これ考えた人天才⁣
ザクザク切り目のタンも嬉しいひと口サイズ⁣
噛んだ瞬間が気持ち良いこれぞタンの醍醐味⁣
卵潜らすサーロインのすき焼きは口溶けが凄い⁣
白米を包んで食べる我流だがきっとこれが正解⁣
店独自のタレと肉のカット技術でおもてなし⁣
流石の一言歴史の長さ伝わる日本の元祖焼肉⁣
食を通して、よろこびと笑顔の時間を提供する⁣
謳い文句通り終始笑顔でご満悦になれる焼肉店⁣
新しい食作りを常に追求する男性亭主が切り盛り⁣
20250321⁣
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🥩本日のメニュー(税抜き)🥩⁣
▪️和牛ロース1,080円⁣
▪️和牛カルビ680円⁣
▪️和牛サーロインの焼きすき980円⁣
▪️大同門王様カルビ(骨付き)1,980円⁣
▪️やわらか赤身680円⁣
▪️特上厚切りタン1,480円⁣
▪️新鮮厚切りレバー1,480円⁣
▪️名物　旨塩トロてっちゃん3枚480円⁣
▪️名物　旨塩厚切りミノ1,080円⁣
▪️トマトの生キムチ580円⁣
▪️新鮮ハツ刺し880円⁣
▪️新鮮センマイ刺し780円⁣
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@daidomon.yakiniku⁣
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大同門 江坂本店⁣
吹田市豊津町9-22 大同門本部ビル2･3Ｆ⁣
📞06-6330-6263⁣
営業時間⁣
月・火・水・木・金⁣
ランチ 11:00～14:00(L.O. 13:30)⁣
ディナー 17:00～23:00(L.O. 22:30)⁣
土⁣
ランチ 11:00～15:00(L.O. 14:30)⁣
ディナー 17:00～23:00(L.O. 22:30)⁣
日・祝日⁣
ランチ 11:00～15:00(L.O. 14:30)⁣
ディナー 17:00～22:00(L.O. 21:30)⁣
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#関西グルメ #大阪グルメ #江坂グルメ⁣
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Langoustine, Sauce Bourride, bergamot, coffee oil. Recently at Michelin-starred "Tulus Lotrek" in Berlin.
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#langoustine #saucebourride #maxstrohe #troisetoiles_berlin
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood #julienwalther #picoftheday #travel #troisetoiles #willtravelforfood #yummy Less

Fun new brunch option to hit today! @coqodaq just launched a whole new menu for weekend service. Definitely order the “Brucket List” because the Coqo D’oeuvres are excellent. You can also get a bucket of chicken as always, plus all new entrees.
#[instagram]👶🏽🍗 👌🏽👌🏽👌🏽
#foodbabylovescoqodaq #coqodaq #brunchonsundays Less