Foodle

Gaston Acurio has over 60 restaurants which highlight different styles and levels of Peruvian cuisine. Tanta Chicago showcases the blend of Latin American, Asian and Spanish flavors that make up this dynamic cuisine. The bright, fresh, bold cebiches, the savory empanadas and refreshing and balanced pisco sours will transport you to Lima, Peru without having to pack a suitcase. The friendly, warm service makes a trip to Tanta even more worthwhile.

Tanta is a vibrant, lively restaurant which has been known for high sound levels. I was told they have done some acoustic panelling work and based on my most recent visit, I noticed a significant improvement. So much better, that at times, I thought the entire restaurant could hear us talking. If you've been sensitive to the sound issues at Tanta in the past, give them another try. Their pisco sours and seafood delights are too good to miss.

In the warmer Chicago months, the rooftop oasis beckons. Less

After about 20h travel, we arrived in Oslo for the begining of our trip and Maaemo was the first stop. Maaemo is one of the two 3 Michelin stars restaurant in the Nordics and run by chef Esben Holmboe Bang. Maaemo means « mother earth » and focused on local produce and revisited traditional dishes. The beloved ingredient showcased here is butter. Butter is used in nearly all the dishes and even the star of the incredibly good signature dessert available since the opening « Brown butter ice cream, molasses and roasted hazelnuts ». One of the best ice cream I ever had with incredible silky texture, richness and sweetness of the brown butter. The « queen scallops from Nordskott, aquivit and burnt onion », Langoustine and arctic cod are all great and tasty dishes as well I enjoyed. At first sight the dishes seems simple but the technics behind are actually more complex and most of the dishes are built to highlight the main product. Less

Geist is the restaurant from iconic chef Bo Bech. The restaurant is offering trendy cuisine in a modern and relax athmosphere with music and a bar. The dishes are focusing on a main product with 2 or 3 other ingredients to support in a simple way but in a modern presentation. In a city where many restaurants are closed at lunch, on Sunday and Monday, Geist could be an option as it is open everyday lunch and dinner. We had:
•Wafers of avocado with lightly salt caviar
•Tartare of Norway lobster with yuzu and hibiscus
•Steamed leek with creamy oysters and jalapeño
•Ricotta gnocchi with black truffle
•Baked celeriac with condensed buttermilk
•West coast turbot with fennel ravioli on gruyère
•Grilled squid with black trumpet mushrooms
•Sweetbread BBQ with Jerusalem artichokes and mustard
•Cotton candy with coffee
•Brown butter ice cream with salted almonds
•Salt baked pineapple with pineapple sorbet Less

Wanted to try this place since it has opened and it was meeting our expectations. Well organised front of house staff, nice decoration with attention to details. Goulash soup reloaded was fantastic full of flavours, so was the layered potato with sausage and beetroot on the side. Pork with lentils and vegetables was to die for. Somloi sponge cake to finish our divine lunch. Food was served prompt piping hot. Short wine list but perfectly balanced to the menu they offer. We will definitely return on our next visit to Budapest. Less

My occupation takes me all over the world, and the Caribbean is somewhere that I visit quite frequently with my job. I wouldn’t choose to come here on holiday as on the whole I find that the food here is not very good. However, my search continues whenever I am here, to realise the impossible dream and find a restaurant that is worth a trip. The search continues in St Kitts at The Kitchen restaurant at Belle Mont Farm which is part of the stunning sustainable hotel project on the side of the volcano on the island of St Kitts. It really is a beautiful property and worth a visit. The food is half decent and even good by Caribbean standards. The focus is on sustainability and they have their own organic farm on the property. If I was in St Kitts again I would certainly revisit but if this restaurant was located in London, Paris or any gastronomic city I would not bother with it. Less