Foodle

A very elegant non-alcoholic pairing 🍹

Vollmers is a very unassuming and charming restaurant with terrific food and service located in Malmö, Sweden (less than an hour from Copenhagen) 🇸🇪

@michelinguide for 2024: 🌟🌟

@oadtop100 for 2024: No. 121 on “Europe Top Restaurants”
~
#hungryglomad_sweden #mystorywithmichelin #yesmichelinguide #oad #oadtop100 #laliste1000 #epicurean #finedininglover #finedininglovers #hautecuisine #hautecuisines #beautifulcuisine #beautifulcuisines #gastroart #gastronogram #gourmand #gourmet #finefood #finefoods #soigne #soignefood #skane #skåne #nonalcoholic #nonalcoholicdrink #tea #tisane #drink #drinks #finedining Less

@beecafebali for very, very tasty western food and insane views. 🤯🌾
If you need to sit in silence for a while this is the spot.
It’s a long way done a tiny dirt track but so worth it + they have a spa do treat yoself.

#ubud #bali #indonesia #baliindonesia #balilife #baliisland #balitravel #balifoodies #balifood #balicafe #balirestaurant #ubudlife #ubudmarket #ubudfood #ubudvilla #ubudrestaurant #ubudcafe #beecafe #spa #ubudspa #baliguide #travelfoodie Less

@gtg_lacucinaatm is the perfect $10 lunch
.
Go on that Hot Girl Fall Walk & Get your Gnocchi on!
.
@lacucinaatm has been teaching the art of culinary perfection, but if you are like me and constantly running from one chore to another, & just want to squeeze in a quick lunch then head over to this window located conveniently on #archstreet with 2 choices of Gnocchi, Italian Soda & Delightful Tiramisu you will be transported to Florence !
.
Now only if we had a Vino selling Window! @governorshapiro 😉😉
.
Anyway this super cute Window is open from 11 am every Thursday - Saturday !
.
Say hi to Anna, & tell them @shautireviews sent you.
.
.
.
#shautiapproved #phillyfoodie #phillyfood #eeeeeats #phillyfoodies #supportlocal #yophillymag #phillyfoodblogger #philly #gnocchi #florence #florenceitaly Less

Around me, conversations swirled—stories of past travels, dream destinations, and the wines enjoyed along the way.

For the first half-hour, I simply listened, exchanging stories with those who have built a life around good wine, good places, and good company.

This exclusive event was led by Chef Alex of @philomenas_catering_co and Kim & Eric of Bucket List Wine Travel.

Full Review Now Available
thecontentfoodcritic.com 💌

“The food might be good, but is it worth the price?”

FIND OUT TODAY!! 🤍

—

📸🍽️ Follow @thecontentfoodcritic for more appetizing & affordable restaurants! 🍽

#hosted #FoodieSecrets #CoastalEats #MyrtleBeachEats #NorthMyrtleBeach #FoodieSecrets #CoastalEats #VisitMyrtleBeach #explorenorthmyrtlebeach #Travel #ForkYeahFoodies #foodiez #foodieztm #eatwithfoodiez #eatnorthamerica #teamhappyfoodies #ForeverFoodies #SouthCarolina #FoodBlogger #FoodWriter #food #foodie #globalfoodiesclub Less

I love the relaxed elegance, the thoughtful hospitality & Chef Shaun McCrain's impeccable cooking @copineproject. Over the weekend, I booked seats at the bar and indulged in three luxurious dishes along with inspired wine matches by wine director Jeana Janik @rate_my_pair.

1) Sour cherry marmalade & brioche toast accompany potted foie gras layered with truffle-Madeira gelee.

2) Chicken fried veal sweetbreads hidden beneath celery curls on a bed of Robuchon potatoes & sauce Grenobloise.

3) Fanned apple slices & candied walnuts adorn butternut squash agnolotti in brown butter emulsion. Less

Gunther’s has been a storied landmark for nearly 18 years, then and now a bastion for unfussy takes on haute French cuisine. But my fascination with its chef, Gunther Hubreschen, goes back further.

In 2002, Hubreschen cooked at Amuse Bouche, a restaurant I ‘discovered’ as a precocious 11-year old who practiced ‘adult speak’ by calling up restaurants around Singapore, asking about their menus, then making reservations based on how progressive and value-driven they were.

“Inventive and tasty,” I wrote in my diary, or so I recalled. I made it my mission to follow the Belgian-native, ex L’Arpege chef wherever he went. Which happened next be at Les Amis. There, he brought over his entire team, lightened the menu, and served quietly brilliant dishes: his now signature take on an apple tart (reminiscent of a flattened samosa the size of a kite), raw langoustine pounded thin, topped with chive and olive oil; grilled foie-gras crusted with almond; and his pastas, now mimicked to abandon. Lunch then was $48 and prioritized seasonal, prized ingredients, like Kyoho grapes, which he often used in savory dishes.

At his namesake restaurant, which Hubreschen opened in 2007, the stakes were higher. Which meant plenty of his dishes would reflect his breezy, ingredient-first style of cooking. Not long after the opening, I paid my pilgrimage to what was then a reasonably-priced menu ($38 then; also a breathtaking $38 now, in 2025), attracting everyone from gastro-tourists to property tycoons with their mistresses and expensive bottles of Bordeaux in tow. It was a riot.

Though the hype has died down, Gunthers’ hasn’t ceased to bask in the fanfare of that silver-tray, where semi-live crustaceans with their outstretched antennas, Hamaguri clams and Corsican smoked sausages beckon. A recent dinner here is emblematic of Gunther’s journey, and though you shouldn’t expect anything new, you’ll be treated to a legion of dishes — like the cold, truffled angel hair with caviar — that sparked a movement. Sometimes it pays (well) to remember where it all started. Less