Foodle

Had a very good meal on my first visit. As evidenced by the spectacular meat preparations @brescadc and @jont_dc, Chef @r_ratino’s meat cookery excels through careful sourcing combined with dry-aging knowledge to extract maximum flavor. I look forward to coming back to try more cuts 🥩🍔

1) Burger and Steak Fries with sour cream ranch 👏

2) Galiciana 🤤

3) Steak Tartare “Eclaire” – caper, whole grain mustard, giardiniera, parmesan 😋

4) Mini Brisket Hot Dogs – mustard, pickled onion, relish, milk bread

5) Stone Fruit & Beef “Ham” – creme fraiche, olive oil, basil, black pepper

6) Carrot Cake – cream cheese mousse, pineapple, pecan praline, brown butter

7) Beef tallow caramel
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#hungryglomad_washingtondc #finedining #steakhouse #georgetowndc Less

Scenes from the final lunch last month 🤤😋

1) Scones – cheddar and chives with whipped butter and ramp oil

2) Dry-aged burger – 2-year cheddar, Dijon miso, caramelized onion, egg, fries

3) Cinnamon bun – buttermilk & cardamom glaze

4) Blueberry tart – lemon tart, speculoos, Ugandan vanilla ice cream
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#hungryglomad_washingtondc #bistronomy #lunch #neobistro #brunch Less

Join us here in September. Link in bio 👆🏻

At @raestrestaurant , centuries-old Faroese preservation techniques meet the influences of chef Sebastian Jiménez’s @sebastian.cocina8 Mexican heritage, creating one of the most distinctive dining experiences we’ve encountered anywhere in the world.

The restaurant takes its name from the Faroese word ræst, which describes food that has been naturally wind-fermented, one of the islands’ oldest and most important culinary traditions.

The foundation of the menu remains deeply Faroese. Fish, lamb and seabirds are hung in the islands’ salty winds and transformed by time, a tradition born from necessity and perfected over generations. Yet woven through these ancient flavours are subtle nods to Sebastian’s upbringing, bringing warmth, spice and contrast to ingredients that have defined Faroese cuisine for centuries.

The result is neither purely Faroese nor purely Mexican. It is something entirely its own.

For our guests, this was one of the most thought-provoking meals of the tour. A chance to experience not only the culinary traditions of the Faroe Islands but also to see how a chef from the other side of the world has embraced those traditions and made them part of his own story.

Set within one of Tórshavn’s historic wooden buildings, it was an evening that perfectly captured what we love most about food travel: the meeting of cultures, people and ideas around a table.

A huge thank you to Sebastian and the entire team for such a memorable evening.

#Achefabroad #FaroeIslands #Ræst #SebastianJimenez #foodtraveller Less

Join us here in September. Details in the link in my bio 👆🏻

One of the most memorable moments of our Faroe Islands tour wasn’t found in a Michelin-starred dining room, but inside a centuries-old turf-roofed house in the heart of Tórshavn.

After a welcome feast of champagne, shellfish and caviar at @roksrestaurant , we walked next door to @aarstova.restaurant for our first proper taste of Faroese tradition. The restaurant occupies one of the oldest timber buildings in the islands, where low ceilings, flickering candles and weathered wooden beams create an atmosphere that feels frozen in time.

Dinner began with a comforting bowl of Faroese fish soup before the main event arrived: slow-cooked Faroese lamb. The Faroese have been raising sheep on these windswept islands for over a thousand years, and few dishes tell the story of the islands better than this one. Rich, deeply flavoured and cooked with incredible care, it was the perfect introduction to the local culture and way of life.

Sometimes the best meals aren’t about innovation or luxury. They’re about place, history and tradition. Áarstova delivered all three in abundance.

A perfect first evening in the Faroe Islands.

#FaroeIslands #Aarstova #FoodTour #NordicCuisine #visitfaroeislands Less

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As far as unagi goes, this is the shop where the singularity can be found. I have not had to absorb as much information about a single species of fish as I had to on this day. Juicy, succulent, rich, flavourful and delicious, as well as a journey into the textural world of unagi. The perfect sizing, the perfect season and the perfect preparation for each changing day, I think that the shops in shizuoka and Tokyo still have some way to go before getting to this level. Singularity.
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#unagi #uran #japan #food #singularity TL4.49S Less

A couple of weeks ago our Faroe Islands tour culminated with dinner at @paz.faroeislands , the extraordinary new restaurant from Chef Poul Andrias Ziska. @poulandrias

Poul hardly needs an introduction in these parts. As the chef who led KOKS to the Faroe Islands’ first Michelin star and later a second, he played a huge role in putting this tiny North Atlantic nation on the global culinary map. After taking KOKS to Greenland and earning international acclaim, he returned home to open Paz in the heart of Tórshavn—a restaurant that was awarded two Michelin stars just months after opening.

What makes Paz so special isn’t just the technical precision. Every dish feels deeply connected to the Faroes. The pristine seafood, the island traditions, the unmistakable flavours of ræst fermentation, and the stories of the people who fish, farm and forage across these rugged islands all find their way onto the plate.

For our guests, this wasn’t simply another Michelin-starred meal. It was the perfect expression of everything we had experienced throughout the tour—the landscapes, the culture, the traditions and the incredible produce that make the Faroe Islands unlike anywhere else on earth.

A fitting finale to four unforgettable days in one of the world’s most remarkable food destinations.

#Achefabroad #FaroeIslands #Paz #MichelinStars #PoulAndriasZiska Less

My fourth visit to @osiprestaurant , my second at its beautiful new home, and somehow it still manages to surprise me.

This was the first time I stayed overnight in one of the rooms upstairs, which gave me the chance to experience not just dinner, but the full rhythm of Osip. From an exceptional breakfast the following morning to a seat at the kitchen table for dinner, it felt like being welcomed into somebody’s home rather than visiting a restaurant.

The weather couldn’t have been better. I began outside, surrounded by the Somerset countryside in all its summer glory, before moving inside for dinner. Then, as the evening drew to a close, we found ourselves back outside once again, watching the sun slowly disappear beyond the fields.

There is a quiet confidence to what Merlin and the team have created here. Nothing feels forced. Everything feels considered. The food is deeply connected to the surrounding landscape, the service is warm and genuine, and the setting encourages you to slow down and appreciate every moment.

Four visits in, and Osip continues to remind me why it’s one of the most special dining experiences in the UK.

Nasturtium with yearling sheep
Carrot tart with blood orange kosho
Juice of garden leaves
Treacle and stout bread
Kefir cream and grilled herbs
Salad of Tokyo turnip, apricot and smoked almond
Beetroot taco
Grilled scallop, elderflower sabayon, green asparagus
Grilled Cornish lobster with carrot satay
Lobster toast
Devonshire Gold chicken, grezzina courgette, nasturtium, roasted yeast
Meringue, strawberry sorbet, lovage
Pump street chocolate, fig leaves, cherries
Pistachio and marjoram macaron

#Osip #Somerset #MichelinStar #FarmToTable #BritishFood Less

My fourth visit to @restaurantstbarts last week and somehow it gets better every time.

We were lucky enough to be seated at the counter, always my favourite place to sit. Watching the team work at such close quarters gives you an even greater appreciation for the thought and precision that goes into every plate.

What I love most about St Barts is the unwavering commitment to British produce. In a world where luxury ingredients are often flown in from every corner of the globe, there’s something incredibly refreshing about a restaurant that chooses to focus solely on what can be sourced from within the UK. Not as a gimmick, but as the foundation of its identity.

The result is cooking that is completely flavour-driven. Clever without being showy. Technical without feeling forced. Every dish feels considered, balanced and deeply rooted in the ingredients themselves.

London has no shortage of great restaurants, but St Barts continues to carve out its own path. Four visits in and I’m already looking forward to number five.

#StBarts #LondonRestaurants #BritishProduce #FineDining #MichelinStar Less

Our Northern Italy tour got underway in the best possible way with lunch at @contradabricconi .
Set high in the Bergamo Alps, this is so much more than just a restaurant. A working mountain farm, beautifully restored buildings, and a philosophy rooted in the landscape around it. Every ingredient has a story, whether it’s grown in their gardens, raised on the farm or foraged from the surrounding mountains.
The cooking is understated but incredibly confident, allowing exceptional produce to speak for itself. It’s exactly the kind of place I love introducing people to—restaurants that feel deeply connected to where they are rather than trying to imitate anyone else.
A long lunch here set the tone perfectly for the days ahead, before we continued our journey. Northern Italy really is one of Europe’s most rewarding food destinations, combining world-class restaurants with spectacular scenery at every turn.
A wonderful start to another unforgettable Achefabroad adventure.
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Coregone lardo
Salmerino ceviche
Egg & rabbit
Snail skewer & lake fish garum
Bread & butter
Bottoni & lovage
Lumachine pasta, sieroinnesto & smoked butter
Bread gnocchetti, onion, horseradish & veal brains
Grilled trout
Tripes & green curry
Red Rostrato corn tortilla
*Cheese tasting
Rice, peaches, juniper & blackthorn
Stracchino, rhubarb & fig cat
Black walnut brioche o pollen zabaione
Whey Candy
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#ContradaBricconi #NorthernItaly #ItalianFood #FineDining #FarmToTable Less

御影つけめん / Mikage Tsukemen / Mikage Men Kaburaya — Sakura-ku, Saitama

Ultra-rich tsukemen is built around an extremely concentrated dipping soup made by boiling down large quantities of meat, bones, fish flakes and vegetables, then straining the stock multiple times to achieve its signature density. Signature “Mikage noodles” are extra-thick, hand-kneaded, high-hydration noodles with black sesame worked into the dough, creating a gray marble pattern inspired by mikage stone. Standard toppings include thick-cut pork belly chashu and large flat bamboo shoots, while red onion, young herbs, yuzu and fish powder.

Mikage Men Kaburaya is run by master Yūya Sakuma-san. Sakuma-san is reported to have a background at Noroshi, one of Saitama’s best-known rich tsukemen shops, though Kaburaya has developed a distinct identity through its handmade sesame-flecked noodles and ultra-concentrated soup. The full shop name highlights its “handmade-style, extra high-hydration Mikage noodles,” which serve as the centerpiece of the concept. 14–16 seats. Open since April 12th, 2025. @mikagemen.kaburaya Less