Foodle

Few restaurants can implement molecular gastronomy techniques, presentation and taste successfully. In addition to accomplishing this, Disfrutrar served us a seamless symphony of dishes, sometimes giving my son a dish I had already tried, while serving me something new.

Afterwards, they invited us to their Innovation Lab where they brainstorm their dishes, menus and presentation. They also work with local culinary students. This room had binders containing photos of all their past dishes. There were shelves of bowls, plates, stones, boxes, shells and anything you can think of to serve food. There were large boards, each with a menu taped to the top with photos of each dish on that menu displayed below. Less

Cheval Blanc
Traveled to Basel specially to sample Chef Peter Knogl`s food. Our table was booked for lunch and that day we were the only guests in the restaurant, which only has 10 tables. We had therefor the full and undivided attention of the Maitre and the waiter. Menu has been explained with all details, we have chosen from the a`la carte selection. Classic french cooking with a 21st century twist.
Duck liver with fig confit, earl grey and cassis gelee, sweetbread with yuzu foam and shitake mushroom, pigeon from Bresse and fillet of turbot. All cooked to perfection with harmonious flavoring. The pigeon is one of the signature dishes of the Chef, it was nothing we have ever tasted before, the texture of the meat was unbelievable. The plate compositions were like art, colorful yet elegant and clean. Service was friendly but very professional with great knowledge of all dishes and wines. Very memorable visit and very well deserved 3 Michelin stars.
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Sollerod Kro is located just outside of Copenhagen in a 1677 building. Don't let the fancy words on the menu and the beautiful photos fool you. Sollerod Kro is far from being a place where the service is stiff and you have to whisper.

It is here, where I had the most genuine, warmest display of hospitality, dish after dish of pleasantly-made creations that speak to my palate, and quite possibly the cleanest, brightest application of caviar (with a surprise!) that I have ever had in my life. More photos to come. I just couldn't wait to talk about this. ;-) Less