Foodle

Langosta, patatas fritas, huevo y pimientos. Así, sin anestesia.

Es una gran noticia para Marbella y para toda la Costa del Sol Occidental la vuelta de Manuel Marín, ahora al frente de un proyecto propio - Scama - en el Centro Comercial Guadalmina. Carta sencilla y bien pensada, con algunos de sus platos clásicos - la ensaladilla, el steak tartare con tuétano, los arroces, las frituras - que se complementan con un despliegue diario de pescados, mariscos y con carnes que se tratan en las brasas con acierto y precisión. Y todo ello en una sala amplia y luminosa, con terraza y barra de tapas para picotear, una carta de vinos aún corta pero ya suficiente y un servicio que dirige con acierto Antonio Calvente. Está llamado a convertirse en uno de los referentes de la cocina de producto en la provincia. @scamaguadalmina @manuel2201 @antoniocalvente96 Less

Three original perspectives, a unique terroir of the Atlantic Ocean and inland mountains, the same desire to discover, create and share.
Exceptional ingredients, a wealth of talent coming together in the same kitchen and just the right mood, in a dinner full of flavour from start to finish.
Another immersion in the country, this time in central Portugal (home to the famous Dão wine region), by João Rodrigues, mentor of the Matéria and Residências project, local chef Diogo Rocha, from Mesa de Lemos in Passos de Silgueiros-Viseu, and an outside perspective from Belgian chef Willem Hiele (both with 1 Michelin star and 1 Michelin green star).
To explore, preserve and once again give visibility to the gastronomic culture of each territory. From its local products and producers, to the people who preserve the know-how and traditions, to those who think of new ways to enrich this culinary heritage and identity.
Another step on this map of a small but diverse country that deserves to be revisited time and time again. Less

#グリル南風
#難波
佇まいから美味しさ滲み出てる老舗洋食店
トップは肉々しくふっくらハンバーグステーキ
看板メニューなだけあってデミ共に美味しい
そこに目玉焼きのまろみ加わり最高にうめぇ
おなじみランチはカレーで言うミールスプレート
エビフライ.オムレツ.1口カツ.イカリングもろもろ
お店の力量分かる少しずつ色々食べれるワンプレ
揚げの軽さ、卵の火入れは洋食の基礎力が丸裸
どれも旨い、今日はこれ次はあれとか迷う必要なし
とにかく視点定まらぬ多すぎるメニュー構成
少しお高め？と思うもそれなりのボリューム
冬なのに店内の雰囲気はポカポカ店名通り温かい
扉を開けた瞬間から漂うこれぞ老舗の安心感
ご飯が進みまくる胃袋に正直な洋食のお店
阿吽の呼吸感じる多分ご夫婦？で切り盛り
20251216
⁡
⁡
🍴本日のメニュー🍴
・ハンバーグステーキ1.550円
・おなじみランチ1.100円
⁡
⁡
グリル南風
大阪市中央区西心斎橋2-7-4
📞06-6211-2998
営業時間
月～土 12:00～21:00(L.O. 20:30)
日 12:00～14:00 Less

At Moebius Sperimentale, the meal isn’t designed to comfort or to impress.

It unfolds slowly, through small shifts — of flavour, temperature, memory — asking the diner to remain attentive rather than at ease.

This is a kitchen built on restraint and tension, where technique supports intuition, and where expectations are quietly, repeatedly displaced.

— full article at flavorsandsenses.com

______

𝘕𝘰 𝘔𝘰𝘦𝘣𝘪𝘶𝘴 𝘚𝘱𝘦𝘳𝘪𝘮𝘦𝘯𝘵𝘢𝘭𝘦, 𝘢 𝘳𝘦𝘧𝘦𝘪𝘤̧𝘢̃𝘰 𝘯𝘢̃𝘰 𝘦́ 𝘱𝘦𝘯𝘴𝘢𝘥𝘢 𝘱𝘢𝘳𝘢 𝘤𝘰𝘯𝘧𝘰𝘳𝘵𝘢𝘳 𝘯𝘦𝘮 𝘱𝘢𝘳𝘢 𝘪𝘮𝘱𝘳𝘦𝘴𝘴𝘪𝘰𝘯𝘢𝘳.

𝘋𝘦𝘴𝘦𝘯𝘳𝘰𝘭𝘢-𝘴𝘦 𝘤𝘰𝘮 𝘵𝘦𝘮𝘱𝘰, 𝘢𝘵𝘳𝘢𝘷𝘦́𝘴 𝘥𝘦 𝘱𝘦𝘲𝘶𝘦𝘯𝘰𝘴 𝘥𝘦𝘴𝘭𝘰𝘤𝘢𝘮𝘦𝘯𝘵𝘰𝘴 — 𝘥𝘦 𝘴𝘢𝘣𝘰𝘳, 𝘵𝘦𝘮𝘱𝘦𝘳𝘢𝘵𝘶𝘳𝘢, 𝘮𝘦𝘮𝘰́𝘳𝘪𝘢 — 𝘱𝘦𝘥𝘪𝘯𝘥𝘰 𝘢𝘰 𝘤𝘭𝘪𝘦𝘯𝘵𝘦 𝘲𝘶𝘦 𝘴𝘦 𝘮𝘢𝘯𝘵𝘦𝘯𝘩𝘢 𝘢𝘵𝘦𝘯𝘵𝘰, 𝘦 𝘯𝘢̃𝘰 𝘦𝘮 𝘤𝘰𝘯𝘧𝘰𝘳𝘵𝘰.

𝘌́ 𝘶𝘮𝘢 𝘤𝘰𝘻𝘪𝘯𝘩𝘢 𝘲𝘶𝘦 𝘵𝘳𝘢𝘣𝘢𝘭𝘩𝘢 𝘤𝘰𝘮 𝘳𝘦𝘴𝘵𝘳𝘪𝘤̧𝘢̃𝘰 𝘦 𝘵𝘦𝘯𝘴𝘢̃𝘰, 𝘰𝘯𝘥𝘦 𝘢 𝘵𝘦́𝘤𝘯𝘪𝘤𝘢 𝘴𝘦𝘳𝘷𝘦 𝘢 𝘪𝘯𝘵𝘶𝘪𝘤̧𝘢̃𝘰, 𝘦 𝘰𝘯𝘥𝘦 𝘢 𝘦𝘹𝘱𝘦𝘤𝘵𝘢𝘵𝘪𝘷𝘢 𝘦́ 𝘥𝘦𝘴𝘭𝘰𝘤𝘢𝘥𝘢 𝘤𝘰𝘮 𝘤𝘢𝘭𝘮𝘢.

— 𝘢𝘳𝘵𝘪𝘨𝘰 𝘤𝘰𝘮𝘱𝘭𝘦𝘵𝘰 𝘦𝘮 flavorsandsenses.com
·

#MoebiusSperimentale #MilanRestaurants #mystorywithmichelin #flavorsandsenses #EnricoCroatti Michelin star restaurant in Milan Less

What Yoji Tokuyoshi has built here is not a lesser version of what came before. It is a more honest one, more open, more at ease with the world. The technique and rigour remain, the produce is still impeccable, but the room has lost its solemnity and gained life.

It is essential for anyone who enjoys Japanese-rooted cooking. I will return — this time without waiting years to taste Yoji’s food again. That much is certain.
_____

O que Yoji Tokuyoshi ali construiu não é uma versão menor do que fazia antes. É uma versão mais honesta, mais descomprometida e aberta ao mundo. A técnica e o rigor mantêm-se, a matéria-prima continua irrepreensível, mas o ambiente perdeu a solenidade e ganhou vida.

É obrigatório para quem gosta de boa comida de base japonesa. Eu vou voltar, desta feita sem esperar anos para sentir o sabor da cozinha de Yoji, isso é uma certeza.

@yojitokuyoshi
@bentotecamilano

#bentoteca #milan #yojitokuyoshi #flavorsandsenses #foodlover Less

Recommended bowl: Roots back to 1953

The original Shibaraku ramen shop opened in 1953, gaining legendary status in Fukuoka before closing in 1986, when the master retired. These days there are now numerous shops in Fukuoka using the name Shibaraku, however, the master of this Fukushige branch is the only person known to have trained as a disciple under the original master before he retired in 1986. Originally the shop was located in the Fukuoka district of Ikuno-Matsubara before closing; this Fukushige branch now open 23 years ago. Family run shop with both first and second generations running the operations. Less

Maison Sota @maison_sota by @sotaatsumi is a special restaurant with genuinely unique and delicious cuisine. It definitely lives up to its reputation. Lunch is great as the natural light from above fills the dining room. Salt baked guinea fowl (incredibly tender with a very intense flavour from the smoke) / koji rice risotto with porcini 🍄‍🟫 carpaccio (amazing - wish it was a bigger portion) / celeriac stuffed with sea urchin (genius dish, so well balanced) / scallop with red meat radish sauce / oyster 🦪 from Normandy / cuttlefish tart / the green salad served with the guinea fowl had a brilliant dressing / kiwi 🥝 pavlova and bergamot ice cream / almond cake / chestnut cream / bread #paris #maisonsota #sotaatsumi #maisonsotaatsumi #guineafowl Less

This might be the world’s best Mexican restaurant 🇲🇽

In Barcelona’s vibrant heart lies @comerestaurant , the 1-star home of Chef @pacomendezv . His life’s work: a love letter to Mexico, infused with Mediterranean ingredients and a touch of El Bulli magic.

From liquid-nitrogen coconuts and the world’s thinnest Totopo with caviar, to a salsa verde built on 30 shades of green, Méndez takes risks most chefs wouldn’t dare. High risk, high reward.

At times I had to pinch myself, was this reality or a dream? His deconstructed Caesar even moved me to tears. And then, the finale: 14-hour smoked pork cheek tacos, handmade tortillas, condiments galore. A knockout.

COME isn’t just Mexican food at the highest level, it’s Méndez’s soul on a plate. A paradigm shift for me as a food fetishist. And soon, he’s bringing this magic to my own backyard at @tivolicph in October, fittingly in the month leading up to Día de los Muertos.
-
📍 COME, Barcelona 🇪🇸
💶 Menu: €185
-
*invited
#ChasingStars #thefoodfetishist #foodfetish #worldsbestrestaueants Less

🇯🇵 ยอมรับเลยว่าเชยมากที่เพิ่งได้มาลอง Hikiniku to Come! แค่ก้าวเข้าไปในร้านก็เหมือนหลุดไปอยู่ญี่ปุ่นจริงๆ ทั้งบรรยากาศ เพลง และ vibe ทุกอย่างมันญี่ปุ๊นน ญี่ปุ่นไปหมด ที่นี่ไม่ต้องคิดเยอะเพราะเค้ามีขายเมนูเดียวคือ Hamburg การสั่งก็ง่ายมาก แค่กดจากตู้หน้าร้านเลย

ในเซตจะได้แฮมเบิร์ก 3 ชิ้น พร้อมซุปและข้าวเติมได้ไม่อั้น ส่วนซอสเค้ามีวางไว้ที่เคาน์เตอร์ แต่ถ้าอยากลองซอสพิเศษอย่าง Original / Kochujang / Green Olive ก็สามารถสั่งเพิ่มได้จากตู้เช่นกัน

แฮมเบิร์กที่นี่เค้าบดสดและย่างบนเตาถ่านให้เห็นกันแบบชิ้นต่อชิ้นเลย น้องพนักงานก็น่ารักมาก อธิบายวิธีการกินแต่ละชิ้นละเอียดสุดๆ 😍 พอกัดเข้าไปคือชุ่มฉ่ำสุด ไม่แปลกใจเลยว่าทำไมใครๆ ถึงชมกันไม่หยุด ส่วนตัวชอบซอส Original กับ Kochujang มากที่สุด โดยเฉพาะชิ้นสุดท้ายที่ให้กินคู่กับไข่แดง…โคตรฟิน !!
.
.
📍@hikiniku.to.come_thailand - Central Park ชั้น 5
#orn_bellyjourney #orn_japanese #orn_hikinukutocome Less