Foodle

Kamen Kanev liked Gerhard Huber's meal Lunch at 二鶴江戸前鮨 Nikaku at Edomae Sushi Nikaku (江戸前鮨二鶴)
6 years ago

Chef Setsuo Funahashi is a third-generation master and is pursuing the refined pre-Edo sushi style.
He creates sushi using fresh seafood collected in Kitakyushu but uses for the seasoning a rice vinegar from Akasu which is especially and only produce for him.
His shari is on the acidic side (which I like) and the nets cut flawlessly. The tomago was... More

Kamen Kanev liked Gerhard Huber's photo
6 years ago

Gerhard Huber added a new meal Lunch at 二鶴江戸前鮨 Nikaku at Edomae Sushi Nikaku (江戸前鮨二鶴)
6 years ago

Lou Stejskal liked Tamas Ferencz's meal Dinner at El Poblet Restaurante at El Poblet
6 years ago

El Poblet was Quique Dacosta’s original haut-cuisine restaurant in Denia where he has started his career in 1988. After he renamed the restaurant for Quique Dacosta Restaurante, the El Poblet name and concept with a selected team was moved to the centre of Valencia in 2012.
The kitchen of El Poblet is lead by Head Chef Luís Valls, the maitre... More

Gerhard Huber added a note to Lunch at Iturrioz at Iturrioz
6 years ago

Gerhard Huber rated Lunch at Iturrioz at Iturrioz with 6
6 years ago

Gerhard Huber added a new meal Lunch at Iturrioz at Iturrioz
6 years ago

Modern tapas in the modern part of the City

Gerhard Huber added a note to Dinner at Patxikuenea erretegia at Patxiku - Enea
6 years ago

Gerhard Huber added a new meal Dinner at Patxikuenea erretegia at Patxiku - Enea
6 years ago

What Elkano is for rodaballo (turbot), Patxikuenea is for besugo (sea bream).
For good measures we ordered a 5 year Holstein (mini-)chuleton to balance it.
Excellent traditional food at prices which one simply cannot understand, for example the bottle of Mauro seen for €35.