Foodle

The best lobster ever at @asadoretxebarrioficial! Chef Bittor Arginzoniz has perfected the art of live-fire cooking with carefully selected firewood and his own customized adjustable grills. His philosophy is one of radical simplicity - source the finest seasonal ingredients and let the fire gently enhance their natural flavors. The dishes may look deceptively straightforward, but every bite reveals just how deeply the chef respects and elevates the produce. When I first came here 10 years ago, I thought the food was simple - maybe too simple. Today, I see it as pure mastery. In an era of elaborate plating and storytelling, Etxebarri is a powerful reminder that sometimes, less is not just better - it’s transcendent. Thank you Bittor and @benabdallahmk for the wonderful times as always.
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1*, Asador Etxebarri
Axpe, Spain
#supermelSpain Less

Tacubo
2025.08 dinner
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竹島さん モッツァレラ・Ever Green Olive Oil
Mr. Takeshima’s Mozzarella, Ever Green Olive Oil

浙江省 キャビア・北海道甘海老
Zhejiang Province Caviar, Hokkaido Sweet Shrimp

北海道 ゴールドラッシュ
Hokkaido ‘Gold Rush’ Corn

対馬 穴子・群馬枝豆
Tsushima Conger Eel, Gunma Edamame
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Glad to be back at Italian restaurant「TACUBO (タクボ)」 where chef @naokiyaji was in charge of the Daikanyama store this time. The menu beautifully reflected both the seasonality of summer and the restaurant’s signature classics. Every dish was just as memorable and delicious as I recall.
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@tacubo_daikanyama @d_tacubo76 #vinfox_tacubo #予約困難 #italiancuisine #michelinguide #tokyoeats Less

Showcasing the day’s vegetables grown in its own garden, this is the menu at @txispa_restaurant where Chef @tetsuro_tetxubarri blends Japanese technique and sensibility with the finest Basque ingredients:

BEET JERKY, SO BORSCHT
TEARDROP PEAS
EUSKAL SUSHI
BAO TXORIZO
EEL kabayaki
ANCHOVY, pod radish
ELDERFLOWER
BEETROOT
PRAWN, nukazuke
CAVIAR, tofu
TROUT, xixa
TONGUE, koji
FERN, artichoke
RED PRAWNS
TEARDROP PEAS
KINMEDAI, nasturtium
TXULETA and salad born 18th of March, 2017
WATERCRESS, kiwi
BURDOCK ROOT
FLAN sakura
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1*, Txispa
Axpe, Spain
#supermelSpain Less

Tacubo
2025.08 dinner
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藤本さん 真蛸・飯島さん甘南蛮
Mr. Fujimoto’s Octopus, Mr. Iijima’s Sweet Nanban Peppers

モン・サン・ミッシェル ムール貝
Mont Saint-Michel Mussels

上田さん短角牛・イチローさん ダビデオクラ
Mr. Ueda: Tanakaku Beef, Mr. Ichiro: Davidoff Clams

高知 小夏・岡山 金糸瓜
Kochi Konatsu, Okayama Golden Thread Melon

ボロネーゼ・富士麺ず工房 ハタヤリン
Bolognese, Fuji Men-zu Kobo Hatayarin

古山果樹園 とろもも
Furuyama Orchard, Toro Momo

木次パスチャライズ牛乳・パッションフルーツ
Kitsugi Pasteurized Milk, Passion Fruit
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Glad to be back at Italian restaurant「TACUBO (タクボ)」 where chef @naokiyaji was in charge of the Daikanyama store this time. The menu beautifully reflected both the seasonality of summer and the restaurant’s signature classics. Every dish was just as memorable and delicious as I recall.
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@tacubo_daikanyama @d_tacubo76 #vinfox_tacubo #予約困難 #italiancuisine #michelinguide #tokyoeats Less

GAPOW TAPAE @gapow_tapae — a Bangkok staple dedicated to a leveled-up rendition of krapow. They’ve taken a simple everyday dish and added thoughtful touches like house-made crispy pork belly, duck eggs, customizable spice levels, their signature “Powerful Sauce” featuring white and red goji berries, and even a dry ager dedicated to their beef! Simple, spicy, savory, and a great example of how a humble one-plate meal can be elevated without losing the plot! 🇹🇭🍳🐷🥩 Thank you for the tip @n_thitipong!

Must-orders:
• The OG Minced Pork Krapow with Scrambled Egg & “Powerful Sauce”
• 45-Day Dry-Aged Beef Krapow
• Crispy Pork Belly Krapow with Rice & Duck Egg
• Glass Noodles with Crispy Pork Belly & Chinese Sausage Less

Willem Hiele

Our journey through Belgium continued on the coast, where we visited one of the country’s most distinctive culinary voices.

Like Kobe Desramaults, Willem Hiele has carved out his own path, refusing to follow trends or conventions. His restaurant is not simply a place to eat—it is an extension of his personality, his surroundings, and his philosophy.

Set near the North Sea, the experience is deeply connected to the landscape. You can feel the influence of the coast in every detail, from the ingredients on the plate to the atmosphere in the dining room. There is a sense of place here that cannot be replicated elsewhere.

Willem’s cooking is bold, intuitive, and deeply personal. Rather than relying on luxury ingredients or unnecessary complexity, he focuses on products that tell a story. Seafood, vegetables, herbs, and local ingredients are treated with creativity and respect, resulting in dishes that feel both refined and completely natural.

What makes Willem Hiele’s cuisine so memorable is its authenticity. Every plate reflects his curiosity, his connection to nature, and his willingness to challenge expectations. The food is expressive without being forced, technical without feeling technical.

For our Canadian guests, the meal offered a completely different perspective on Belgian gastronomy. If Eliane showcased precision and restraint, Willem Hiele demonstrated the power of instinct, emotion, and a profound connection to its terroir.

Yet beneath these differences lies a common thread: a commitment to authenticity. Willem cooks from conviction rather than convention, creating an experience that feels uniquely his own.

In a culinary world often driven by trends and visibility, Willem Hiele remains refreshingly independent. The result is one of Belgium’s most original dining destinations—a restaurant that could exist nowhere else and one that leaves a lasting impression long after the final course.

A meal at Willem Hiele is not just a dinner on the Belgian coast. It is an invitation into the mind of a chef who continues to redefine what modern Belgian cuisine can be when he puts his mind to it!

PS : do order turbot on reservation! Less

One of Thailand’s most iconic desserts from one of Bangkok’s most famous mango sticky rice shops. Mae Varee serves sweet, fragrant Nam Dok Mai Thai mangoes alongside its signature three-colored coconut sticky rice—green from pandan, purple from butterfly pea flower, and the classic white version. Best of all, you can skip the queue, order it on Grab, have it delivered, and enjoy it from the comfort of your hotel room! @maevareeofficial 🥭🇹🇭 Less

MUST ORDERS at Lerdtip Wanghin: The signature Grilled Pork Neck with Spicy Chili Dressing, Claypot Stir Fried Rice with Spicy Thai Basil Topped with Grilled Akita Wagyu and Egg, Flat Rice Noodles in Gravy with River Prawn and Snow Fish, Chinese Kale with Salted Fish, Sizzling Oyster Omelette, and Five-Spice Braised Duck.

What a treat to enjoy the food of Iron Chef Thailand winner Chef Gigg Kamol at Lerdtip Wanghin. No tasting menus or fine-dining theatrics—just bold Thai-Chinese flavors, generous portions, and dishes made for sharing around the table. Chef Gigg is also one of those rare celebrity chefs who is actually in the kitchen cooking.

@chef_gigg_kamol @lerdtipbychefgigg 🇹🇭🦀🦐 Less

A special journey to 3* @casamarcial_ in the Asturias region of northern Spain! Nestled in the family’s childhood home, Chef @nachomanzano_casamarcial and his siblings continue their parents’ legacy with deeply personal and contemporary Asturian cuisine. The restaurant highlights the region’s bounty - from the Cantabrian Sea to the Picos de Europa mountains - using pristine local ingredients with creativity and respect for tradition.

We had the single current tasting menu “Nordeste: El Cachucho” - named after the powerful northeast wind that dries fish and cures meats in the region. The lunch started very strong but lost a little momentum toward the end. Still, it was a very strong experience overall with exceptional service. My absolute favorite dish was the brilliant white asparagus served three ways (fermented, raw, and roasted) with caviar and borage flowers - an ingenious celebration of simplicity and seasonality.
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3*, Casa Marcial
Asturias, Spain
#supermelSpain Less