Foodle

Lovely stuff @devonshiresoho a while ago. I love meals like this with good friends, great wine and quality ingredients simply but expertly prepared. Highly recommended.
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Michelin Guide - listed
Best Chef Awards -
W50B -
La Liste -
OAD -
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#londoneater #bestlondonrestaurants #londonfoodtour #gastropub Less

Just when I thought I knew Cape Town’s dining scene by heart, Amura at the Mount Nelson proved me wrong.
Tucked inside the city’s grande dame hotel, this new marine-focused restaurant feels like someone spliced the Atlantic off Cádiz with the waters below Table Mountain and served the result in tasting-menu form. I went for lunch and ended up in what felt like an elegant marine lab: plankton risotto that tastes more of ocean than a walk along Sea Point, kingklip in algae pil-pil so silky you briefly suspect fish might actually be born in brown butter, and a procession of plates that read more like chapters than courses.
Out front, GM Markus Fiedler runs the room with the calm of someone who has seen just about everything in Europe’s top dining rooms and now clearly enjoys that, in Cape Town, everyone wants “just a quick explanation” of the menu. Behind the pass, Head Chef Arlind Harizaj translates Ángel León’s overarching vision into sharply drawn flavours – a dialogue between Spain, South Africa and the sea that somehow lands in perfect harmony.
Amura has instantly become one of those rare places you don’t just recommend but insist people experience if they truly want to understand what contemporary ocean‑led cuisine can be in Cape Town – precise, quietly radical, and delivered with exactly the kind of wink you need when you’re serving plankton as the course everyone will be talking about on the flight home. I’m heading back next Friday – this time for lunch with two South African friends, to see how the menu unfolds in daylight and how the kitchen’s marine storytelling lands with locals. Thank you @markuscpt @theonlyarlind._ for this spontaneous lunch.

#Thechefsstoriesontour
#AmuraCapeTown
#MountNelsonHotel
#CapeTownEats
#FineDining Less

Back at one of my favourite restaurants in the UK — @lenclume in Cartmel. The depth of flavour @rogan_simon ‘s team coax from every dish, combined with a service style that’s confident without ever being stiff, makes this one of the most enjoyable three-star experiences anywhere. Highly recommended
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Michelin Guide - ⭐️⭐️⭐️🍀
Best Chef Awards - 🔪🔪🔪
W50B - ‘discovery’
La Liste - 99.50
OAD - 13 (2025)
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#Achefabroad #AchefabroadTours #ukrestaurants #bestofuk Less

CAN CAPE TOWN GET ANY BETTER THAN THIS?
Amura Round II. A true masterclass in ocean dining. We started with the marine cold cuts—tuna biltong, sea bass chorizo, and dried sea bass—before moving to the Gilda, Squid Ink Croquettes, and Prawn Toast. Then the Yellowtail Tartare and Pickled Mussels.
The highlight: Whole Fried Sea Bass, perfectly split with Chimi Churri and Tamarind. We finished the drift with all three desserts: the Flan with Spirulina, Sherry Compressed Melon, and Pineapple Crème Brûlée.
I’ve eaten at many great spots here, but this is a level I haven’t seen before. Arlind is showing exactly where he mastered his craft—pure world-class talent. Beyond the food, the „family“ Markus has built in such a short time is incredible; a professional, knowledgeable team that makes the experience feel genuine. A massive enrichment for the city.
#thechefsstories #thechefsstoriesontour
#AmuraCapeTown #AngelLeon #Arlind_C_Murtaj Less

Dinner last night at @ignilondon_ in London. Formerly Humo, and relaunched just 4 days ago as Igni with @cheftheoclench back behind the stoves following a period of absence from the front line since cooking at the excellent Cycene.
Having been busy consulting it’s great to see him heading up another exciting venture and I was glad to be able to squeeze in a visit on the way to the airport yesterday.
There are certainly plenty of restaurants embracing fire cooking right now, in the UK and beyond — but Igni feels immediately like one of the best. Sitting directly in front of the stunning open kitchen, with its pulleys, winches and ember pits, it was a genuine joy to watch each dish — the bread included — find its way across the flames at some point. Highly recommended
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OYSTER | CUCUMBER | NASTURTIUM
TUNA | FOIE GRAS | SHISO
YUKON GOLD | LEEK | MISO
ASPARAGUS | SEAWEED | NORI
SCALLOP | MYOGA | MAPLE
TURBOT | LETTUCE | SAKE
HOGGET | SMOKED OLIVE BARLEY
TOFU | CHOCOLATE | KOJI
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Michelin Guide -
Best Chef Awards -
W50B -
La Liste -
OAD -
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#Achefabroad #AchefabroadTours #londonfoodie #londoneater #ukrestaurants Less

Cordero, fainá, gremolata y perlas de trufa. Terrina de merluza ahumada con una farsa de vieiras, salsa de crema. Pintada al yakitori con una demiglace de cebada, trigo y perejil, puré ajo negro y patatas. Maíz, Kombu, tofee y yuzu.

El argentino Emiliano Schobert no oculta sus raíces a lo largo de su menú “Esencia” - con guiños a su tierra de origen y alguno que otro a la que le acoge - pero muestra un indudable gusto por los esquemas franceses de la alta cocina: depurada técnica y preciosismo en las presentaciones - muy cuidadas, quizás algo teatrales - tras propuestas bien concebidas que relegan a un segundo plano la excelencia de un producto que, sin ser sobresaliente, es correcto. Platos agradables y bien resueltos en los que prima el equilibrio y una cuidada estética que en algunos pases da la impresión que sacrifica el resto de los elementos y posibles matices. No sorprende que a los inspectores de Michelin les seduzca la oferta. Servicio cuidado y ritmo impecable a mediodía. Merece especial mención Giacommo, al frente de la sala y la bodega.

El espacio, en la cuarta planta del Museo de Málaga, en el Palacio de Aduanas, está muy cuidada: confortable, con espacio suficiente entre mesas - que piden un mantel a gritos - y una cocina vista - de las dos que tienen - que no interrumpe el disfrute del comensal. Y unas vistas privilegiadas sobre la Alcazaba de Málaga. La terraza se presume imprescindible para una sobremesa con buen tiempo. @restauranteblossom @emischobert Less

La carta de vinos tiene referencias interesantes aunque a precios altos. Pero resulta razonable en función de la categoría de la oferta y la ubicación.

El argentino Emiliano Schobert no oculta sus raíces a lo largo de su menú “Esencia” - con guiños a su tierra de origen y alguno que otro a la que le acoge - pero muestra un indudable gusto por los esquemas franceses de la alta cocina: depurada técnica y preciosismo en las presentaciones - muy cuidadas, quizás algo teatrales - tras propuestas bien concebidas que relegan a un segundo plano la excelencia de un producto que, sin ser sobresaliente, es correcto. Platos agradables y bien resueltos en los que prima el equilibrio y una cuidada estética que en algunos pases da la impresión que sacrifica el resto de los elementos y posibles matices. No sorprende que a los inspectores de Michelin les seduzca la oferta. Servicio cuidado y ritmo impecable a mediodía. Merece especial mención Giacommo, al frente de la sala y la bodega.

El espacio, en la cuarta planta del Museo de Málaga, en el Palacio de Aduanas, está muy cuidada: confortable, con espacio suficiente entre mesas - que piden un mantel a gritos - y una cocina vista - de las dos que tienen - que no interrumpe el disfrute del comensal. Y unas vistas privilegiadas sobre la Alcazaba de Málaga. La terraza se presume imprescindible para una sobremesa con buen tiempo. @restauranteblossom @emischobert Less