Foodle

The newest Michelin star in Florida might also be one of the most important.

In West Palm Beach, inside an intimate chef’s counter with only a dozen seats, @emelina_wpb is asking a beautiful question:

What could Cuban cuisine have become if it had taken the fine dining route?

And the answer is not nostalgia alone. It is technique. It is restraint. It is memory, sharpened.

The menu starts with a tempura-fried red flounder, a childhood favorite, reimagined with elegance. Then Key West pink shrimp with mulberry, preserved turnip, and coconut curry broth, clean, delicate, almost effortless.

There is oyster with yuca, creamy and bright with preserved lemon. Then one of the most confident dishes of the night, little gem lettuce with strawberries, hazelnut, and ají dulce emulsion. A salad that proves confidence is not always about luxury ingredients, sometimes it is about making greens unforgettable.

The golden tilefish arrives perfectly cooked, with pil pil, and bok choy. Then dry-aged Florida beef with black bean purée and white asparagus the one dish that felt a little quieter, but still carried the language of the menu.

And then comes the soul, koshihikari rice with braised oxtail, inspired by rabo encendido. Coconut, cocoa nibs, mango, passion fruit, tres leches. Cuba, remembered and refined.

This is a very well-deserved Michelin star 💫

Not Cuban food trying to become fine dining. But Cuban food proving it always had the soul to be there.

📍 @emelina_wpb 🌟
🇺🇸 West Palm Beach, FL
🔪 @__osmel__ Less

What happens when the ocean, the forest, the farms, and the seasons all speak the same language?

At @restaurantrenaa in Stavanger, they answer that question course by course.

Norway’s second three Michelin star restaurant, and the first in Stavanger, feels exactly as it should: intimate, elegant, and deeply confident.

The meal begins with snacks that immediately tell you where you are: bøckling with potato and kalix, langoustine with trout roe, asparagus with Jersey cream and kale, a brilliant crispy chicken skin tart with lovage, and duck liver with dark chocolate and pine.

Creative, technical, but more importantly, rooted.

Then comes the ocean: sea urchin with finger lime and green strawberries, mahogany clam with tomato and ramson, razor clam with almond milk and fig leaf, blue mussel… a quiet Nordic seafood tower built on purity, not excess.

But the cooked seafood is where the meal truly stopped me.

The signature squid with black garlic and grilled lemon. Scallop with barley and rose. Langoustine with jalapeño and marigold. Monkfish with morels and chicken butter.

Each dish showed extraordinary product, precise cookery, and sauce work at the highest level.

Even the bread had its own story, sourdough of remarkable quality, served with butter from a family that has been making only butter for generations. Rich, cultured, almost cheese-like, and unforgettable.

A final lamb course was elegant, but for me, the sea had already taken the night.

Desserts moved from clementine and sea buckthorn to koji ice cream with fennel and pine cone, before a beautiful petit four cart closed the meal.

@restaurantrenaa is not trying to imitate anyone.

It has its own rhythm. Its own silence. Its own confidence.

A restaurant where the ingredients feel like gifts, the technique feels invisible, and the best dishes remind you why three Michelin stars exist.

📍 @restaurantrenaa ⭐️⭐️⭐️
🇳🇴 Stavanger
🔪 @sven_erik_renaa | @frurenaa Less

When Chef @oscarlv360 opened @amadorcocinafina he promised a more personal vision of his cuisine, but what happens when Las Vegas’ most progressive #Restaurant invites Chef @jamestrees over for a #culinary dialogue? Nothing but excellence from two of Sin City’s most innovative and important voices in #dining off-strip. This is what @beardfoundation should be celebrating and hopefully what @michelinguide will notice when the guide debuts. These two are the #best our city has to offer, and it's been that way for quite some time. Less

Owned by brothers Chris and Paul Charalambous, the Cultar Restaurant Group behind Michelin-starred Cail Bruich, The Clarence delivers traditional pub fare including a family-friendly Sunday Roast. A bargain prix fixe, the signature smoked salmon crumpet and Chateaubriand are both noteworthy while sides, dessert and service also shine.

#glasgow #scotland #food #restaurant @theclarenceglasgow Less