Foodle

@pulejoristorante

“At a moment when fine dining swings between the virtuosity of Instagram and the fatigue of ostentatious fermentation, Pulejo has the courage to make legible cooking with a clear identity.
To my eyes, the second star isn’t a fantasy. It looks like a concrete possibility — contingent on small refinements, on the repetition of gestures, and perhaps on the occasional stretch towards a more ambitious raw ingredient. The starred guides, as we all know, do enjoy a marquee ingredient on the plate. The rest is for time to ripen.

In Prati, Rome is speaking a new language. Recognisable at the root, free in the syntax. A new Latin. One I want to learn more of.” - more on flavorsandsenses.com
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“Num momento em que a alta cozinha se debate entre o virtuosismo do Instagram e a fadiga das fermentações ostensivas, o Pulejo tem a coragem de fazer uma cozinha legível com identidade própria.
Aos meus olhos, a segunda estrela não parece uma fantasia, parece uma possibilidade concreta, dependente de pequenos apuros, da repetição dos gestos e talvez de uma matéria-prima mais ambiciosa em certos momentos. Os senhores das estrelas, sabe-se, gostam de ingredientes sonantes. O resto cabe ao tempo amadurecer.

Em Prati, Roma fala uma língua nova. Reconhecível na raiz, livre na sintaxe. Um novo latim, sobre o qual quero aprender mais!” - mais em flavorsandsenses.com Less

In that enchanted garden where a girl from far away landed one day, many years ago, visitors were welcomed with very thin grissini, dusted with bee pollen and elderflower. And with fluffy focaccias weighing no more than 25 grams.
At the entrance, there was an impatient prince with three magical oranges that held princesses inside, and a chubby cat in shades of gold, brown and white who slept happily in front of the kitchen. From which came overlapping petals of green asparagus, caviar and lemon gel, with a creamy, indulgent sauce of sour milk and charred lemon. Just nearby, another cat, of gigantic proportions, frightened every child who misbehaved.
There was fire and embers and green ovens. And braids of ponytails made by a mischievous supernatural being, small and furry, who delighted in causing chaos wherever it passed. And a clear capon stock with stones, which turned out to be bread. And always, from beginning to end, many herbs from that magical garden: dill, sorrel, lovage, thyme, oregano, verbena, rue…
There was a humble shepherd who, with cunning, bent the arrogance of the powerful lord. And the sweetness of the lamb and the tang of the mustard. And the creaminess of the sweetbread and the saltiness of the capers. And a purifying liqueur, bitter and fresh, of cucumber, ginger, lime and tonic water, that invigorated us on that hot late-May afternoon.
And cones resembling the nose of a wooden boy. And a marvellous spaghetti with clam cream. And tiny drops of kumquat garum, mandarin vinegar and orange zest oil, to season our spirits.
There was a green ‘tigella’ concealing a cod brandade. And a superb orange wine from Sardinia that reminded us “Al Sol Brilla”. And the feeling of having seen a woman dressed in white wandering in the distance. And the fennel flavour of thin slices of “finocchiona” melting in the mouth.
There was the rice pudding of our childhood, at least mine. But this was creamy like a risotto, with a hint of vanilla and an unexpected green undertone of tarragon with notes of aniseed.
And the chubby cat, who had woken up in the meantime, leapt into the girl’s arms. She smiled and stroked him.
And all of this was imagined, or perhaps not. Less

@sixsensesdourovalley

“By late afternoon, returning to the hotel as the sun slowly lowers over the vineyards remains one of the most beautiful moments in the Douro.

Perhaps because some places evolve alongside us without ever becoming unfamiliar.
On the morning of our departure, mist still covered parts of the valley. Francisca looked out the window quietly for a few seconds before asking when we would come back.

In the Douro, some questions already contain their own answer — and this one was easy!“ - more on flavorsandsenses.com
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“Ao finalda tarde, regressar ao hotel enquanto o sol desce lentamente sobre as vinhas continua a ser um dos momentos mais bonitos do Douro.

Talvez porque alguns lugares mudam connosco sem nunca deixarem de ser reconhecíveis.
Na manhã da partida, a neblina ainda cobria parcialmente o vale. A Francisca olhou pela janela durante alguns segundos antes de perguntar quando voltávamos.

No Douro, há perguntas que acabam por trazer já a resposta dentro delas, e esta é fácil!“ - artigo completo em flavorsandsenses.com

#douro #sixsenses #dourovalley #hotelsandresorts Less

@konstantinfilippou

“The last time we were here was in 2015. Back then, the restaurant held one Michelin star, and Konstantin was the enfant terrible of Austrian cuisine. At the time, I wrote that the second star would arrive quickly, but consecration did not come until 2018. The five toques from Gault&Millau followed in 2020, while the 99 points from À la Carte and Falstaff came this year. Eleven years later, I return. What is served here today is the most mature, most economical in gesture, and most confident version of Filippou’s language. The same cuisine, refined by a decade and by a difficult year.” - more on flavorsandsenses.com

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“Estivemos aqui pela última vez em 2015. O restaurante tinha então uma estrela e Konstantin era o enfant terrible da cozinha austríaca. Na altura, escrevi que a segunda estrela viria depressa, mas foi apenas em 2018 que se deu a consagração. Os cinco toques do Gault&Millau chegaram em 2020 e os 99 pontos da À la Carte e da Falstaff são deste ano. Onze anos depois, regresso. O que aqui se come hoje é a versão mais madura, mais económica em gestos, e mais confiante do idioma de Filippou. A mesma cozinha, depurada por uma década e por um ano difícil.” - mais em flavorsandsenses.com

#konstantinfilippou #flavorsandsenses #vienna #bestchefawards #finedininglovers Less

Recommended bowl: Chicken & niboshi

Menpeki Kunen in Iogi, run by master Ishioka-san. He trained at multiple famous ramen shops for many years before finally opening his own shop. The soup is made with special Daisen Jidori chickens from Tottori, Tankai Jidori chickens from Shiga, niboshi and vegetables. The medium thin straight noodles are from the supplier Kanno Seimen. Soup has good impact and is well balanced with chicken oil. The pork chashu is tender and melts in your mouth. Open since March 2020. Less

Recommended bowl: Since 1981

Old-school style shoyu soup is made from niboshi, katsuobushi, pork and vegetables. Noodles are by Mikawaya Seimen. Ramen starts at just 480 yen with a few toppings and side dish options. The 'B Set' comes with three gyoza and hanjuku tamago. Second branch of Taiyō is located in Koenji, this Nerima-ku flagship open since 1981. Less

Recommended bowl: Miyamoto-Jiro

The bowls here consist of Jiro style tonkotsu-shoyu soup with house-made thick-cut noodles. Options for garlic, shirunashi (no soup), spicy. The chashu is made from pork leg meat. Produced by master Miyamoto-san, who runs the famous niboshi ramen shop in Kamata (Niboshi Tsukemen Miyamoto). This is his second branch and brand, with everything including the decor, inspired by Ramen Jiro. Open since 2017. Less