Foodle

This might be Zermatt’s best restaurant 🏔️🇨🇭⭐️

In Zermatt, at 1-Michelin-starred @prato.borni in the iconic Zermatterhof Hotel, Chef Stefan Lünse @s.luense serves Alpine Gourmet cuisine, sourcing exclusively from Canton of Wallis. From Valaisan Perch with Swiss mountain caviar to spectacular Swiss Wagyu with hollandaise, every ingredient celebrates regional purity.

But 1 Michelin star occupies an odd middle ground between world elite and the rest. The food here is undeniably well-made and high-quality, yet lacks a clear vision or red line.

The real win? Exceptional value. At 170 Swiss francs for a 4-course menu with a reasonable wine list and an impressive cheese trolley of 20+ Swiss varieties, this is genuinely affordable, a rarity in a town built for the top 1%.
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📍 Prato Borni, Zermatt – Switzerland 🇨🇭
💶 4-course menu: €185 - CHF 170
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*invited
#ChasingStars #pratoborni #zermatt #switzerland #thefoodfetishist Less

Solid meal at @osteriavibrato - good vibe, service and Italian food with a slight point of difference. Sicilian red prawns / tagliatelle with white courtyard ragu / mezzi rigatoni alla gricia with artichokes / cotechino with plum mostarda and swede / warm, soft and crumbly must order amaretti / chocolate sorbet / @toklas_bakery bread #foodinlondon #osteriavibrato Less

This is one of the world’s best restaurants and you’ve never heard of it 🇩🇪⭐️⭐️⭐️

In the tiny German city of Dreis, at 3-Michelin-starred @waldhotel_sonnora , Chef @clemensrambichler commands a kitchen rooted in classical French tradition. From Gillardeau oysters crowned with caviar to pristine crab, every ingredient celebrates exceptional sourcing and meticulous execution.

But the soul of Sonnora is in the legendary Sonnora Cake: a rösti with tartar, crème fraîche, and caviar that has defined the house since 1981. It’s a masterpiece that tells a story: founded by Chef Helmuth Thieltges (who earned his third star 22 years after opening), passed to young prodigy Clemens in 2011, and carried forward ever since.

Chef tastes each vegetable before it leaves the kitchen. Langoustine Royale with foie gras and Tahitian vanilla sauce. Turbot with razor clams and chorizo vinaigrette, dishes that make you question if you’re conscious or in heaven - and all at the top 3 star level including desserts galore.

If you were to travel for a sommelier, @marcofranzelin might be the answer… 🍷

For 26 years, Sonnora has held three stars while remaining beautifully under the radar. No flashiness, no social media noise, just obsessive craftsmanship and a temple of pure pleasure where I can wait to return - and if you haven’t been, you should go.
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📍 Waldhotel Sonnora, Dreis – Germany 🇩🇪
💶 Tasting menu: €345 - regular menu, or €2000 for 2 if you exaggerate like me..
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#Chasingstars #thefoodfetishist #waldhotelsonnora #worldsbestrestaurants #3starmichelin Less

This is considered France’s best restaurant and I wasn’t impressed 🇫🇷⭐️⭐️⭐️

In Paris, at 3-Michelin-starred @plenitude.paris in the @chevalblancparis hotel, Chef @arnauddonckele takes you on a journey from his native Normandy to the Mediterranean and back in a symphony of sauces.

Born in Normandy, he earned three stars at La Vague d’Or in 2013 before being poached by Bernard Arnault of @lvmh to open this institution.

The concept is genius: a menu built on sauces, the soul of French cooking. A sardine sauce with fish was undoubtedly one of the greatest I’ve ever tasted - intense, bright green, godly. The Garden plate presented like a Monet. Rabbit prepared three ways with sauce and vinaigrette, a technical masterclass, though served cold without clear purpose (to me).

But then the cracks appeared. A turbot served closer to cold than lukewarm, the first dish I’ve sent back at a 3-star for temperature alone. An herbal infusion made with pre-made tea bags. A kitchen tour showing pictures of Donckele everywhere except the kitchen itself.

It felt like visiting a Picasso museum to find only replicas. Plénitude is an impressive choreography with flawless service, but it follows the LVMH playbook: scaling more while decreasing quality. Michelin calls this the pinnacle of fine dining. On this night, it was not it.
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📍 Plénitude, Paris - France 🇫🇷
💶 Tasting menu: €495
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#ChasingStars #thefoodfetishist #plenitude #paris #3michelinstars Less

晶華軒の「原盅佛跳牆」
蓋を持ち上げた瞬間、湯気とともに香りがふわりと立ち上る。海の気配と金華ハムの甘い塩香、さらに陳皮や冬菇の深い香りが混じり合い、思わず顔を近づけたくなる。
椀の中には、アキレス腱、干し魚の浮袋、鮑、刺参、干し貝柱。そこに新疆のナツメと蓮の実が静かに寄り添う。どれも存在感のある食材だが、互いに競い合うことはない。ハムの旨味が全体を引き締め、杜仲や党参の穏やかな香りが、味の奥行きを静かに広げていく。

まずスープをひと口。
やわらかな甘みが広がり、すぐに干し貝柱の旨味が追いかけてくる。続いて鮑の厚み、刺参の滋味、浮袋のとろりとした舌触り。アキレス腱はぷるりと弾み、噛むほどに旨味をほどく。濃厚な料理のはずなのに、後味は驚くほど軽い。重さではなく、旨味の層で満たされていく感覚だ。匙を運ぶたび、味が少しずつ変わり、香りがゆっすらと長く残る。
佛跳牆という名の通り、「仏も香りに誘われて塀を越える」と言われる料理。この一椀を前にすると、その言葉は決して大げさではない。
香りに引き寄せられ、気づけばもう一口。
そしてまた一口。気がつけば、椀は静かに空になっている。
#中華料理
晶華軒「原盅佛跳牆」（日本語もあり↓）
揭蓋之際，香氣如暗潮翻湧，直撲人心。
蹄筋柔韌、花膠滑潤，
鮑魚沉穩如老將，刺參深藏不露；
干貝鮮甜，紅棗與蓮子添幾分溫和氣息。
火腿之鹹香暗藏其間，
再有杜仲、陳皮、花菇、黨蔘相輔，
猶如內功心法，暗暗運行。

一口入口，海味層層而至，
先柔後厚，餘韻悠長。
看似清淡，卻暗藏千般滋味，
彷彿高手過招，不露鋒芒，卻步步驚心。
人說佛聞香跳牆而來。
此湯一出，莫說佛心難守，
便是凡人，也難免動心🙏😋
#佛跳牆
#広東料理
#スープ Less

BIG Congratulations to @southern.soul.bbq being named Best BBQ Joint in the South from @robertfmoss & @southernlivingmag. The Food is amazing!!! The SOUL yall put into everything is what makes it feel so special to everyone. It’s been so fun to watch yall work so hard and now to reap the awards. There is no rest for yall though as you then put even more money, time, and effort in giving back to the community thru @fireboxsoul congrats Griffin, Harrison , Kitty and the whole SOUL team past and present. Cheers to another 20 Great years. Much love, Bear Less

Briskets is housed in a cool tiny building in Oviedo, FL. The old brick pit is no longer in use, but they are cooking on real wood on metal pits in the back.

Chopped brisket is quite tasty when dunked in the sweet brown sauce, and the quarter chicken has a nice dose of smoke on the skin. For sides, sweet cornbread casserole and a three-bean mix in sweet, tangy sauce with bits of yellow and red pepper.

#bbq #eatbbq #fooddrinktravel #FLBBQ #bbqtour Less

Long-awaited visit to @beefykingorlando, supplying Orlando with beefy sandwiches since 1968. Tender folds of thin-sliced roast beef, diced onions, and melted white American cheese tucked inside a soft bun and steamed so it's all warm and shmoosy and holds together from first bite to last. Horsey, BBQ, or hot BBQ for saucing, plus my favorite, Jack's Sauce, which blends horsey and hot BBQ sauce.

#fooddrinktravel #beefy #orlando Less