Foodle

spent a few days at Boen Gård, an old farm estate just outside Kristiansand, right on the Tovdalselva river, and I think it might be one of the best openings a trip could have. Gabriele Natali has been in the kitchen since March, together with his partner Lucia Wu as sous-chef, taking over from Tomasz Rochon, and on my very first night I had spaghetti made with local flour, mussels and rye — honestly one of the best pasta dishes I’ve ever had in Norway, in a place you’d least expect it. The house pulls you in just as much: rooms full of old paintings nobody bothered to modernize, a garden that feels kept rather than styled, and a tiny white garden house at the edge of the lawn that turns almost unreal in the evening light. Dagfinn Galdal, who’s host and patron here, gives the whole place a calm you feel before you understand why. For me, the perfect first stop on the way to Oslo Less

Three days in Oslo and somehow most of them went to museums. The National Museum first — that building alone is worth the visit, before you even get to the collection. Then the Munch Museum, which is a completely different kind of intense, more than I expected walking in. And the Norwegian Museum of Architecture, tucked away and quiet, exactly the kind of place I like finding on a trip like this. In between all that, I kept ending up back at Theatercaféen — three times in three days, which wasn’t really planned, it just kept making sense. Open since 1900, right across from the National Theatre, still with that Vienna café feel: vaulted ceilings, warm light, a wall of nearly 90 portraits of regulars going back a century. I had the toast Skagen twice and the shrimp toast with trout roe once, and honestly could’ve gone either way each time. Some places just end up being where a trip circles back to. Less

@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

Mads Battefeld bringt eine Präzision an den Tresen im Nordhavn, die man sonst nur aus den besten Omakase-Adressen Tokios kennt – übersetzt in die kompromisslose Frische nordischer Meeresfrüchte. Sushi wie es nicht besser sein könnte in Nordeuropa….danke für den wieder sehr schönen Abend
#sushianaba #copenhagenrestaurant Less

Bresca consistently delivers 😋👏

1) fried quail drums

2) Kaluga caviar – sweet corn, smoked trout

3) watermelon gazpacho, coconut espuma, Aleppo pepper

4) yeast and honey rolls – brown butter and wildflower honey

5) burrata and green tomato – cardamom jam, sweet herbs, radish, buttermilk

6) pork belly presse – cornbread, charcuterie, turnip, spring onion

7) “stuffed” chicken wing – date, rice, pine nut, yellow wine

8) yellow chicken – caper, sour cream, butterball potato, bok choy

9) coconut pavlova – pineapple, verbena, kiwi berry

10) madeleines
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@michelinguide for 2025: 🌟

@oadtop100 for 2026: No. 42 on the “North America Top Restaurants” list
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#hungryglomad_washingtondc #mystorywithmichelin #yesmichelinguide #oadtop100 #finedining Less

Always a great time with the food and service @moonrabbitdc 🤤👏😋🤗

1) Taro Milk Bread | Bánh Khoai Mỡ – culantro butter, lemon olive oil

2) Interior

3) Tomato Rice Cake | Bánh Gạo Cà Chua Mùa Hè – fermented green tomato, tofu cashew cream, Vietnamese sambal, Steen’s sugarcane vinegar reduction, basil

4) Crispy Mountain Salad | Gỏi Giòn – preserved lime stracciatella, crispy amaranth, dandelion, braised peanuts, lemongrass chili vinaigrette

5) Charred Eggplant | Canh cà Bung – miso tamarind glaze, tương ớt tỏi, tia tô shaved kholrabi, turmeric tofu crisp, herbs

6) Rainbow Trout | Cá Kho Tộ – fish sauce caramel, lotus seed puree, green garbanzo gremolata, ramp oil

7) Lemongrass Pork | Thịt Heo Nướng Sả – berkshire pork collar, nectarines, xo jus

8) Sticky rice

9) Strawberry | Quả Dâu – strawberries, white peach, rauram, pepper, sweet & yellow pepper, camembert cheese

10) Mignardises

11) - 13) drinks
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#hungryglomad_washingtondc #vietnamesefood #vietnamesecuisine #vietnamese #moonrabbit Less

A few delicious things I ate this summer. From the Trompo Takeover collab featuring @oysteroysterdc 🇲🇽🍄‍🟫

1) Lion’s Mane taco – shaved lion’s mane and collards, tomatillo salsa, smoky sunflower seed crema, pickled kohlrabi

2) White Asparagus – mole blanco, Mexican sake, cotija

3) Achiote Tamal – xnipec, burrata, pasilla

4) Grilled Virginia Mackerel – Salsa de Chile Costeño, Peas, Wild red spring onions

5) Blue Prawns – arbol chintextle, green tomato, cilantro

6) Fresh tortillas

7) Berkshire Pork – salsa Veracruz, olivce, white ayocote

8) Strawberry Sorbet – quince chamoy

9) Blueberry Tart – almond, mezcal, ginger

10) Another taco as the final dessert

11) Mezcal
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#hungryglomad_washingtondc #mexicanfood #mexicancuisine #mexican #taco Less

My fifth visit to @sornfinesouthern and still one of those reservations I’m always very happy to have secured.

I’m also, without fail, slightly apprehensive about the spice levels before I go in. Southern Thai food is not known for holding back, and @ice_supaksorn Sorn certainly doesn’t. I’ve actually taken to carrying an emergency bottle of coconut cream with me just in case things get completely out of hand.

So far, I’ve never needed it.

They do actually offer a reduced-spice version of each dish, but as I’m usually eating here with my local Thai friends, I’m far too ashamed to take them up on it.

That says a lot about how well the menu is judged. The food can be fiercely spicy, but it is never just heat for the sake of it. Everything is balanced, and the pacing of the meal is particularly clever. After something especially punishing — the signature crab leg being the obvious example — there is usually a cooler, gentler dish to follow, bringing some much-needed relief from the exquisite pain.

And that is really the thing about Sorn. The cooking is uncompromising, but never careless. The flavours are huge, the ingredients superb, and there is a confidence to the whole experience that makes it feel completely its own.

Five visits in, I still find it exciting. I still slightly fear it. And I still leave thinking it is one of the most distinctive restaurants in Bangkok.
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Michelin - ⭐️⭐️⭐️
La Liste - 98.5
OAD - 1 (Asia list)
Worlds 50 Best - 17
Best Chef Awards - 🔪🔪🔪
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#Sorn #BangkokFood #ThaiFineDining #Worlds50Best #MichelinGuide Less

Back at Jikasei B in Bangkok @jikaseib
I was lucky enough to visit Tiago’s original secret counter in Barcelona a few times. Just six seats tucked away inside his apartment, where even finding out that the place existed was a significant challenge, never mind managing to secure one of the highly sought-after seats.

So I was very happy to see that he had finally opened a properly legitimate counter in Bangkok, while still retaining much of what made those Barcelona meals so special.

Tiago shows an impressive depth of knowledge, precision and understanding of sushi for a gaijin chef, without ever making the experience feel like an exercise in imitation. There is real confidence in the rice, the ageing and preparation of the fish, the seasoning and, perhaps most importantly, the restraint.

This was my return visit to Jikasei B and it only reinforced my first impression: this is one of the best sushi experiences I’ve had anywhere outside Tokyo.

See you in December Tiago 🙏 Less