Foodle

@restaurantmilka

“Many of my colleagues and friends insist that the best restaurants should be visited in summer, when the light is right, and the landscape reveals itself in full. I agree, in theory. In practice, I travelled in December to Vršiška cesta 45, Kranjska Gora, in the north-west of Slovenia, deep in the Julian Alps, twenty kilometres from Italy and within reach of Austria. Alone, in the rain and cold, with Slovenia’s natural beauty hidden behind clouds and a grey sky, yet certain I had made the right decision. Sometimes the right place is simply the right place, regardless of the weather outside.

This is particularly relevant when a restaurant exists because of its location. Milka makes sense there, only there, and for that reason it was the sole purpose of this journey — that, and the celestial blue of Lake Jasna. But the lake, too, remained out of reach, concealed behind the grey of those days.” - more on flavorsandsenses.com
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“Muitos dos meus colegas e amigos dizem que os melhores restaurantes se visitam no verão, com a luz certa e a paisagem em pleno. Concordo em teoria. Na prática, fui em dezembro até Vršiška cesta 45, Kranjska Gora no Noroeste da Eslovénia, em plenos Alpes Julianos, a vinte quilómetros de Itália e a um sopro da Áustria. Sozinho, com chuva, frio e a beleza natural da Eslovénia escondida entre as nuvens e o céu cinzento, mas com a certeza de que tinha feito bem. Às vezes o sítio certo é o sítio certo, independentemente do tempo que se faz sentir lá fora.

Isso é particularmente relevante quando o restaurante existe por causa da sua localização. O Milka faz sentido ali, faz apenas sentido ali, e por isso foi o objectivo único desta viagem, isso e o azul celeste do lago jasna – mas esse tornou-se impossível, escondido atrás do cinzento dos dias.” - mais em flavorsandsenses.com

#restaurantmilka #mystorywithmichelin #feelslovenia #flavorsandsenses Less

@cororistorante

“Orvieto is worth the journey in itself — and not only because of Coro. It is a land of Etruscans that has endured in time in the finest Italian way, a city that holds its history so naturally it feels as though time has barely passed through it. The Duomo, the underground caves that have run through the tufa for centuries, the medieval streets that have not yet surrendered to mass tourism. And now, places like Coro, proving that it is possible to look towards the future without turning one’s back on the past.

The restaurant became known as one of the sixteen most beautiful in the world — the only Italian entry on the Prix Versailles 2025 list. Most people who fill its reservation book go because of that. But they come back for another reason.
I went in with high expectations for the space. I left with even higher expectations for the proposition and the work of these two friends. Ronald Bukri and Francesco Perali are young — not yet forty. Coro is barely more than a year old. Time, then, is on their side. Michelin has not yet given it a star — an omission that in Italy may well have stirred some discussion. It hardly matters. Stars document the present, and this duo is building something else.” - more on flavorsandsenses.com
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#cororistorante #orvieto #finediningexperience #50bestdiscovery #theartofplatıng Less

Recommended bowl: Bounty of Lake Shinji

Kamiari Seimen is a well known ramen shop located on the edge of Lake Shinji in Shimane Prefecture. The shop is run by master Togano-san, who also owns Taihō Shōten, a fishing company. The backside of the restaurant is a large warehouse, where fresh shijimi clams are pulled from the waters of the lake, packaged and sent out to clients. Naturally, the special at this shop is a shio ramen with fresh shijimi clams. Crab, shrimp, gyokai ramen all available and all popular. Noodles are house-made. Open since 2012. Less

Recommended bowl: Famous shio

Shinka first opened in 2007, in the Tokyo suburb of Machida. It soon became known as a premier destination for Shio ramen, and remains famous to this day. The original flagship location is still open, and since 2014, a second branch closer to Machida Station opened (moving to a new location in March of 2020). The menu at this satellite branch is the same as the flagship--clear soup made from chicken, kombu and niboshi. Shio tare contains five kinds of salt. Noodles house-made, each bowl topped with chicken oil. Run by master Sekiguchi-san, who trained at Hirugao in Setagaya-ku. Less