Foodle

@vraicrestaurant
I’ve been lucky enough to follow Nathan Davies journey for over a decade.

We first met during his time at Ynyshir, and even back then it was obvious he had something special. Since then I’ve watched him take the leap to open SY23 in Aberystwyth before embarking on his latest chapter with Vraic on Guernsey.

What struck me most wasn’t just the technical precision or the creativity on the plate, but the confidence. Every course felt purposeful, refined and unmistakably the work of a chef who knows exactly where he’s heading.

Vraic already feels like a restaurant operating at an exceptionally high level, balancing beautiful produce with restrained, intelligent cooking that never loses sight of flavour. It’s ambitious without being showy, polished without feeling overworked. And of course fire and smoke take centre stage.

Nathan has never been someone to stand still, and seeing how much he has evolved over the years has been hugely rewarding. Watching chefs grow from promising young talent into fully realised leaders of their own kitchens is one of the real pleasures of travelling for food.

I have a feeling this is only the beginning. If Vraic continues on its current trajectory, I certainly wouldn’t be surprised to see it become a two Michelin star restaurant in the future.

Congratulations to Nathan and the whole team. Guernsey has something very special.
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Michelin - ⭐️
National Restaurant Awards - 45 (2026)
Square Meal Top 100 - 4 Best New Opening
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#Vraic #Guernsey #MichelinGuide #FineDining #Achefabroad Less

@rosewoodsaopaulo is one of those places that makes you forget you’re in São Paulo.

You come in from the noise, the traffic, the concrete, and almost immediately everything changes. Suddenly there’s green everywhere, the city feels far away, and the whole place has this sense of calm that almost doesn’t make sense considering where you are.

The rooms are beautiful, the pools are stunning, the design is incredible, but what impressed me most is how complete the experience feels. Every detail has been thought through, and the team delivers it with that rare kind of hospitality that feels effortless.

Three @michelinguide Keys 🗝️🗝️🗝️ and a spot on @the50hotels list and, for me, easily one of the best hotels in the world.

A true escape hidden in the middle of one of the busiest cities on earth. Less

Mito

Pedro Braga (@pbraga ) abriu em 2017, o primeiro nome inteiramente seu depois de alguns anos a chefiar a cozinha de outros. Formou-se no rigor do Le Cordon Bleu e na cozinha de Pierre Koffmann, em Londres, passou pelo Pedro Lemos, no Porto, e foi um dos primeiros enfants terribles da nova geração portuense ao lado de Vasco Coelho Santos.

Ao longo destes anos o restaurante já teve várias vidas. Nasceu com fama nos almoços de partilha e cedo criou alguns pratos “clássicos”, como a bola de Berlim, o arroz de tamboril ou a rabanada.

Veio a pandemia e o Mito, entre encerrar ou adaptar-se, tornou-se uma hamburgaria. Brioche caseiro, chefs convidados e receitas distintas. Voltou em modo 2.0. Entre idas e voltas, Mirna Gomes (@mirnap_gomes ) ocupou um lugar ao lado de Braga na cozinha, e essa segurança devolveu-lhe as consultorias, os eventos e até o Reitoria outra vez.

Hoje o foco do restaurante está no jantar. Um oásis, digo-o sem pudor, numa zona da cidade onde a ambição gastronómica rareia.

Nesta visita, com prelúdio no Torto (@torto.porto ) - onde, por milagre, apareceram dois croquetes de boi com maionese de chouriço. Já no restaurante, não podia faltar a mítica bola de Berlim com creme de pata negra e bacon: o doce e o salgado a complementarem-se sem discussão. Seguiu-se uma omelete de gamba de execução irrepreensível, e uma versão revisitada do tártaro de novilho com flat bread. Nos principais, uma costeleta de porco maturada, e uma cenoura em texturas que era bem mais do que a habitual cortesia vegetariana do menu.

Para fechar, o Pedro sempre foi famoso pelas suas sobremesas gulosas e esta mousse de chocolate com gelado de café e fava tonka não foi excepção.

Um grande jantar. E uma pergunta no final - porque estive tanto tempo sem voltar a este Mito?

@mitorestaurante.pt

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🇬🇧 in the comments

#flavorsandsenses #restaurantemito #pedrobraga #foodlover
Restaurante mito no Porto

Croquetes de rabo de boi com maionese de chouriço, servidos pelo @pbraga no @torto.porto
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Oxtail croquettes with chouriço mayonnaise, served by @pbraga at @torto.porto

A bola de Berlim com creme de pata negra e bacon
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“Bola de Berlim” with pata negra cream and Less

◻︎ Hairy Crab Chawanmushi◻︎ Corn with Sea UrchinPassion Fruit and Karasumi◻︎ Surf Clam with Fuki-no-Tou Oil◻︎ Kinki Fish◻︎ Green Peas with Chorizo◻︎ Flounder with Ankimo◻︎ Kohada (Gizzard Shad)◻︎ Herring with Kazunoko (Herring Roe)Marinated Udon and Spring Rolls◻︎ Tokijake (Salmon) with TomatoGyoja Garlic and XO Sauce◻︎ Ezo Abalone with Koshiabura (Japanese Wild Vegetables)Chorizo and Matsutake Mushrooms◻︎ Ezo Venison with Roe◻︎ Soba Noodles with White Asparagus and Sea Urchin Less

The Hong Kong Chef with his own Shin Ramyun! The other famous chef who has done it was Bangkok’s icon Jay Fai. Surely, there isn’t smoke without fire; Nongshim isn’t random…

Was good to visit Neighborhood again.
Getting seats at popular restaurants in Hong Kong is akin to striking lottery, especially after the city’s strong showing at Asia’s 50 Best Restaurants 2026 in Mar.

Enough is said about David’s soaring popularity after appearing in 一饭封神 (China’s reality cooking competition). But before his onscreen popularity were the amazing-tasting plates at his neighbourhood joint called Neighborhood.

So, can a self-proclaimed Introvert be a Maverick at the same time? David is that perfect being. Now overlay cooking, you get the perfect cross between thoughtful and deeply personal flavours, with rule-breaking and rebellious ideas/use of ingredients. Exactly why people flock to Neighborhood, reasons why reservation books are as tight as #[instagram]%^*+

I never have a menu when I visit Neighborhood and David. Entirely left to him, it is what it is, whatever the market avails in the morning. Whether it’s unfamiliar seafood (which he loves playing with) or bloody delicious “just because”. Of course, if you like ‘safer’ options, there is a menu. If you do that, get that salt-baked chicken (which is probably the most popular cover pic for posts on Neighborhood) and don’t share the chicken…

Armed with two female friends who are super regulars themselves, I wedged into the second seating ready for the David Show. Seafood galore as usual, you can see for yourself. Goose Barnacles, local fish, alien crustacean, Bombay Duck, Godzilla Matsutake, and a Risotto made with everything that you never thought could be in a Risotto. How do you not like such a meal?! It brings up the naughtiness in culinary…

The toughest part of a visit to Neighborhood is to make it up the slope of Peel Street hungry and down tipsy.

You want to make Neighborhood part of your Hong Kong trip, it’s casual, delish and wicked! #noneedmeepok @davidtlai Less

大蔵
千林
新鮮な鶏刺しを堪能できる私のホームグラウンド
トップは私の栄養ドリンク大好きな二大巨頭
こころと肝刺し鮮度抜群で臭みは一切なしで最高
焼鳥は量より質を体現した満足度の高い一本
旨みを閉じ込めた絶妙な火入れが亭主の腕の見せ所
揚出し豆腐は衣さくっ中からとろける豆腐が顔出し
ひと口ごとにほっとする優しい味で絶対の必食
大好きな細ポテトフライはお連れと血眼の争奪戦
塩加減は毎度不安定ながらも愛嬌、止まらない手
そして気付けばもう一皿オカワリが恒例行事
シゴオワの行きつけはここ食べたらHP全回復
店内は温かい空気に包まれた心の拠り所的存在
知ってるお顔もちらほら常連さん達が自然と集まる
思わずただいまと言いたくなる我が家みたいなお店
ぶっきらぼうに見えて実は優しいツンデレ大将が切り盛り
20260724
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🐓本日のメニュー🐓
・焼鳥1本130円〜
・こころ造り
・肝造り
・フライドポテト
・揚げだし豆腐
・ツナサラダ
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大蔵 千林店
大阪府大阪市旭区森小路2-1-10
コーワビル 1F
📞06-6953-9993
（電話予約不可やけど一応w） Less

Nostalgic American favorites taken to greater and tastier heights at @cornerstorenyc.

SPINACH ARTICHOKE DIP — warm, cheesy, salty and served with the most addicting housemade tortilla chips.

5 CHEESE PIZZA ROLLS — basically pizza rolls done to the best of one’s ability, stuffed with ricotta, raclette, parmesan, taleggio, mozzarella, pepperoni, ’nduja and jalapeño, with ranch and Calabrian honey on the side. Less

One of my favorite desserts in the world was Chef @danielhumm’s Milk & Honey at Eleven Madison Park, and later at The NoMad. Was so excited when I saw it on the menu at Clemente Bar, but also a little apprehensive when I was told that, like the restaurant over the past few years, it had gone plant-based. Was genuinely surprised at how amazing the new version was, with notes of oat milk and plant-based honey in five different forms, including brittle, shortbread and caramel drizzle. Every bit as rich, nostalgic and addicting as the original! Less

食堂aca 　SHOKUDOAKA

#食堂aca
#食堂アカ
#スペイン料理aca
#スペイン料理アカ
#アカ
aca1
aca
麻布台ヒルズ
予約困難
予約困難店
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天ぷら浅沼 TEMPURA ASANUMA

『しんいか』
『はまぐり』
『とうもろこし』
『松茸』
『赤茄子』
『ミョウガ』
『椎茸』

#天ぷら浅沼
#tempuraasanuma
#予約困難
#予約困難店
#食べログ
食べログシルバー
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百名店
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미슐랭 Less