Foodle

First time visiting @happygeminidc. Took me far too long to come here. Their Detroit slice is top-notch! 🤤🫡😋

1) Red sauce w/burrata and wild oregano

2) Iced Nou Nou latte

3) Ben’s chocolate chunk cookie

4) salt & pepper strawberry swirl

5) fig leaf – cassis & streusel

6) olive oil – cocoa crumble

7) chocolate cake – milk and dark chocolate
~
#hungryglomad_washingtondc #detroitpizza #burrata #redsauce Less

Returning to @casamarcial_ Casa Marcial for a second visit only confirmed why it has remained one of Spain’s great restaurants for so many years.

Hidden away in the Asturian countryside, chef Nacho Manzano’s family home offers an experience that feels deeply connected to its surroundings. Rather than relying on theatrics, every dish is rooted in exceptional local produce, impeccable technique and a genuine sense of place.

While there were plenty of memorable courses throughout the lunch, the standout for me was the ‘Stewed “Pitu” in my mother’s style’. Rich, comforting and full of flavour, it perfectly captured what Casa Marcial does so well: taking traditional Asturian cooking and elevating it without losing its soul. It was one of those dishes that lingers in your memory long after you’ve left the table.

The warmth extends beyond the food too. The service is polished yet wonderfully relaxed, making a meal at one of Spain’s most celebrated restaurants feel welcoming rather than intimidating.

With 3 Michelin stars, a place among La Liste’s highest-rated restaurants, recognition in the Opinionated About Dining (OAD) rankings, and chef Nacho Manzano recognised by The Best Chef Awards, Casa Marcial continues to earn acclaim from every major guide. More importantly, it delivers an experience that feels authentic from beginning to end.

Some restaurants wow you with spectacle. Casa Marcial wins you over with honesty, confidence and cooking that speaks for itself.
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Michelin - ⭐️⭐️⭐️
La Liste - 96.00
OAD - 31
Worlds 50 Best - ‘Discovery’
Best Chef Awards - 🔪🔪🔪
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#CasaMarcial #Asturias #Spain #MichelinGuide #AchefAbroad Less

At first glance, @elkano_jatetxea Elkano seems almost disarmingly simple. A family-run restaurant overlooking the harbour in the Basque fishing town of Getaria. Yet chefs and food lovers travel from every corner of the globe to experience what many consider the finest grilled turbot in the world.

The fish is cooked over open coals using techniques refined over generations. One of Elkano’s signature touches is its famous Agua de Lourdes – a closely guarded emulsion used to baste the fish as it grills before combining with its natural gelatin and juices to create an extraordinary sauce.

But perhaps the greatest compliment the kitchen can pay the fish is not using it at all.

In late spring, particularly during May, wild turbot have spent weeks feasting on the Cantabrian anchovy run. The flesh becomes so rich and naturally flavourful that the fish barely needs any intervention. Nature has already done the hard work.

What makes Elkano truly unforgettable, though, is Aitor Arregi’s presentation at the table.

His understanding of the anatomy of a turbot is unlike anything I’ve witnessed before. Every section is explained, every texture highlighted and every morsel treated with the respect it deserves. He’ll carefully crack open the tiniest bones in the head to reveal minute pockets of gelatin and flesh that most chefs would never think to serve, each one packed with incredible flavour.

Then comes one final piece of theatre. Borrowing your iPhone, he’ll shine the torch through the fish’s crystalline lens, revealing the growth rings that allow him to estimate its age. It’s a simple demonstration, but one that perfectly sums up Elkano. Every fish has a story, and Aitor knows how to read it.

This isn’t a restaurant built on elaborate techniques or unnecessary theatrics. It’s built on an extraordinary understanding of one ingredient, and a lifetime dedicated to perfecting it.
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Michelin - ⭐️
La Liste - 97.00
OAD - 4 (Casual list)
Worlds 50 Best - 24 (2025)
Best Chef Awards - 🔪
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#Elkano #Getaria #BasqueCountry #Turbot #MichelinStar Less

A meal at @asadoretxebarrioficial doesn’t end with the last course. It lives through the wines.

Trust @benabdallahmk and he’ll quietly guide you across Champagne, Burgundy, the Loire, the Rhône, and finally Málaga, each bottle chosen with intention, each pour revealing another layer of the experience. Jules Brochet. Aurélien Lurquin. Maison Chantereves. Domaine du Collier. Raveneau. Fonsalette. Old Mountain.

Great wine pairings aren’t built around labels or rarity. They’re built around emotion. At Etxebarri, every glass feels like it was always meant to be there.

🍾 Jules Brochet Extra Brut, Champagne, France

🥂 Domaine Aurélien Lurquin, Grower Champagne, France

🍷 Maison Chantereves Chassagne-Montrachet 1er Cru Morgeot, Burgundy, France

🍷 Domaine du Collier Saumur Blanc 2018, Loire Valley, France

🍷 Domaine François Raveneau Petit Chablis 2021, Chablis, France

🍷 Château de Fonsalette Côtes du Rhône Syrah 2014, Rhône Valley, France

🥃 Old Mountain Málaga 2012, Málaga, Spain Less

Gyoza de gambas al pil-pil y gazpachuelo de kimchi. Muy buenas las gyozas.
Ventresca de atún rojo en tartar, sofrito de tomates dulces y jugo de vermut y oloroso. Un difícil equilibrio bien resuelto.

Interesante la propuesta que hacen Álvaro Herreros y su equipo en una cocina “sin fogones” en su Taller, de Playamar, en Torremolinos. Conjuntos originales y bien pensados, con “chispa” - que no siempre es tan fácil de encontrar - y que milagrosamente emergen de una diminuta cocina. Platos que pueden gustar más o menos pero que están cargados de personalidad. En general, quizás, encontré demasiado toque dulce en algún plato - aunque esto es más un gusto personal - y quizás eché un poco de menos algún punto más valiente en ácidos, picantes y alguna hierba fresca para contrastar y redondear los conjuntos. Es una propuesta audaz y con personalidad y hay equilibrio en los platos.

Por lo demás, me gustaría ver algún blanco y espumoso más aunque la carta de vinos es adecuada y suficiente y el servicio es encantador. Less

Three Michelin stars have never been just about food.

They’re about the courage to tell a story. To create emotion. To transform ingredients into memories, and a meal into something you carry long after the last bite.

The collaboration between @luizfilipe and @dominiquecrenn wasn’t simply two great chefs cooking together. It was two artists speaking the same language, one of purpose, beauty, and endless attention to detail.

Every dish had a reason. Every element had a voice. Every story found its place at the table.

This wasn’t just gastronomy. It was art.

📍 @evvai_sp x @atelier.crenn Less

I will remember you every time I see 3 ingredients on a plate.
I will remember you every time I taste the flavor of a vegetable, clear and pure.
I will remember you every time I make a drawing, because it was there at Septime that I started drawing, keeping in my notebooks everything that was on the plate, and gradually, too, what lay beyond it. The wooden tables, the spiral staircase, the tiny kitchen, the flower arrangements, the glass walls that separated us from the bar, the blue windows and doors that looked out onto Rue de Charonne.
I will remember you every time I go to Paris, because going to Paris always meant paying you a visit.
I will remember you every time I recognize beauty and simplicity on someone’s table, because sparking an aesthetic and creative emotion through cooking was a gift of yours that always disarmed me.
I will remember you.
Thank you for everything, Bertrand. Less

豚骨ラーメン / Tonkotsu Ramen / 国際秘羊館 (Kokusai Hiyokan) — Shibuya, Shibuya

Hakata-inspired tonkotsu ramen. The broth is prepared primarily from pig heads in small batches, replenishing old stock with new broth. Thin, straight noodles are supplied by the Fukuoka-based purveyor Seimenya Keishi. The standard ramen is completed with pulled pork, kikurage mushrooms and chopped green onions, while takana, red pickled ginger, sesame, garlic and additional tare are available on the counter.

Kokusai Hiyokan is a jingisukan (bbq lamb) restaurant that opened in Shibuya in June of 2025. Manager Yahiro-san is originally from Sasebo in Nagasaki Prefecture, he began the ramen-only lunch operation as a pop-up in February of 2026. He independently developed the ramen on his own, trying to recreate the type of tonkotsu he grew up eating in Kyushu. He runs the entire lunch operation solo, including all prep and clean-up, before the bbq lamb restaurant opens for dinner. 6 counter seats. Opened February 2, 2026 @kokusaihiyoukan @hiyoukan_yahiro_no_ramen Less

Ten years have passed.
São Lourenço do Barrocal. An independent hotel project, the creation of something new and special, built upon what is already there, what has always been there: family, land, agriculture, livestock, olive oil, wine, the local community.
And then, there’s Souto de Moura’s architecture (Pritzker 2011), adapting the buildings that had stood there for 200 years - stables, wine presses, workshops, barns, ovens and workers’ cottages - to new functions and uses, the interior design by the Anahory Almeida studio, Susana Estebán’s wines, the impeccable and understated good taste throughout, the ingredients from the kitchen garden overseen by Xico Zé, the cooking that transforms them with skill, and Alentejo hospitality at its very best.
A bold idea, in a place ‘in the middle of nowhere’, far from the most hyped tourist destinations. Far from the bling and the showiness. Close to what really matters.
Congratulations. Less

GRAUS DE LIBERDADE

Inquieto e com alma de artista. Paco Morales escolheu a cozinha, mas poderia seguramente ter escolhido qualquer outra forma de arte.

Esteve no El Bulli da fase alta. No Mugaritz da fase alta também. Abriu restaurantes, ganhou estrelas. Fechou e voltou a abrir. Cozinheiro e restaurador, gestor do seu próprio negócio, teve a coragem de abrir o Noor em Córdoba. Num tempo e destino improváveis. Quando se fizer a retrospectiva honesta da restauração espanhola da primeira metade do século XXI, Morales terá um lugar maior.

Quando o Noor abriu, em 2016, recriação livre da cozinha Al-Andalus, não foi o conceito histórico, per se, que interessou Paco. O desafio era outro. Cozinhar com poucos graus de liberdade — sem ingredientes do Novo Mundo — potenciando a criatividade. Isso, e ser capaz de chegar à terceira estrela.

Hoje parece evidente. Mas, há dez anos, estar sentado praticamente dentro da cozinha, com tudo a acontecer diante de nós, era inovação. A cozinha podia ser performance.

E a Paco, uma vez mais, mais do que recriar uma época, interessava o confronto entre diferentes dimensões da cozinha. Entre a arte visual. A experiência. E a arte performativa da hospitalidade.

As restrições nunca foram um limite. Foram sempre a matéria-prima da liberdade. Obsessivo e genial, Paco e Paola chegaram com mérito à terceira estrela. Mesmo que, para isso, qual Fausto, tenham domado a sua irreverência. E colocado no prato alguns dos cânones que a Michelin continua a premiar.

E depois da terceira estrela, qual o desafio?

Inquieto, com alma de artista e agora mentor. A oportunidade de juntar Paco Morales a Filipe Carvalho no JNcQUOI Table não estava apenas no que acontecia no prato, mas na capacidade de Paco de desafiar o talento de Filipe. De provocar o seu espírito crítico. De o obrigar a encontrar a sua identidade.

Em Portugal há uma geração de enorme talento para quem o verdadeiro desafio já não é cozinhar melhor. É deixar de copiar e pensar pela própria cabeça.

A identidade é o Santo Graal. Less