About
travels for friends, food and wine - in exactly this order
From
San Sebastian, Spain
Born
July 21
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- Gerhard Huber added a new meal Dinner at SÉZANNE at SÉZANNE
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- Gerhard Huber added a new restaurant list Guide Michelin Losers 2025
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- Gerhard Huber added a new meal Dinner at Suetomi at Suetomi (末冨)
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- Gerhard Huber added a new restaurant list Gastronomy Unbound - MADRID. XXL version
Madrid is a city that eats with its whole heart. It wasn’t always like this. For years, the Spanish capital was overshadowed by Barcelona’s swagger and San Sebastián’s culinary precision, a place where bureaucrats dined on roast lamb and tourists stuck to their paella comfort zones. But in the last two decades, Madrid has found its groove, transforming... More
Madrid is a city that eats with its whole heart. It wasn’t always like this. For years, the Spanish capital was overshadowed by Barcelona’s swagger and San Sebastián’s culinary precision, a place where bureaucrats dined on roast lamb and tourists stuck to their paella comfort zones. But in the last two decades, Madrid has found its groove, transforming itself into a bona fide food mecca, a city that can hold its own against the gastronomic powerhouses of Paris and Rome.
Here, the old and the new collide with unapologetic energy. The asadors still churn out suckling pigs kissed by fire, and the marisquerías hum with the briny symphony of Galicia’s finest shellfish. But alongside these classics, you’ll find a new generation of chefs rewriting the rules, tapping into the avant-garde spirit that redefined Spanish cuisine in the first place. The tapas bars remain the city’s beating heart, but the heartbeat now pulses with influences from every corner of the world: Foreign cuisines find fertile ground here too, adding unexpected accents to the city’s ever-expanding repertoire.
To navigate this labyrinth of flavors, we turn to Rogelio Enriquez, a man who knows Madrid’s kitchens better than most know their own homes. As president of the Academia Madrileña de Gastronomía, Rogelio has tasted his way through the city’s most celebrated dining rooms and hidden gems, making him the ultimate guide to the city’s ever-evolving culinary landscape.
Madrid, like its food, is dynamic, daring, and impossible to forget.
Besim Hatinoglu
Robert Brown
Source: https://gastronomyunbound.substack.com/p/real-restaurant-guide-madrid?fbclid=IwZXh0bgNhZW0CMTEAAR2S0E7rdUdeEbi5CMK7J-SqCFaA2ygqS4gDyvWsa4fVWrTKS2dsmluGqG8_aem_600PxdrSCWDAE4YCs-LAgw Less
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- Gerhard Huber added a new top list Sushi Marathon January 2025
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Otsumami:
Aoriika (アオリイカ / Bigfin Reef Squid): Tender, sweet, clean flavor.
Hotate (帆立 / Scallop): Sweet, delicate, silky texture.
Kawahagi (皮剥 / Filefish): Mild, creamy, rich liver.
Tara Shirako (鱈白子 / Cod Milt): Creamy, rich, delicately briny.
Ankimo (鮟肝 / Monkfish Liver): Rich, creamy, oceanic delicacy.
Kaki (牡蠣... More
Otsumami:
Aoriika (アオリイカ / Bigfin Reef Squid): Tender, sweet, clean flavor.
Hotate (帆立 / Scallop): Sweet, delicate, silky texture.
Kawahagi (皮剥 / Filefish): Mild, creamy, rich liver.
Tara Shirako (鱈白子 / Cod Milt): Creamy, rich, delicately briny.
Ankimo (鮟肝 / Monkfish Liver): Rich, creamy, oceanic delicacy.
Kaki (牡蠣 / Oyster): Briny, creamy, fresh sweetness.
Tachiuo (太刀魚 / Beltfish): Light, tender, subtly sweet.
Anago (穴子 / Conger Eel): Soft, sweet, melt-in-mouth.
Nigiri:
Kohada (小鰭 / Gizzard Shad): Rich, tangy, expertly marinated.
Sumiika (スミイカ / Golden Cuttlefish): Firm, sweet, slight chewiness.
Tai (鯛 / Sea Bream): Clean, firm, delicate flavor.
Kampachi (間八 / Greater Amberjack): Mild, buttery, fresh texture.
Akami (赤身 / Lean Tuna): Clean, lean, classic tuna.
Sawara (鰆 / Spanish Mackerel): Buttery, light, perfectly balanced.
Kasugo (春子 / Young Sea Bream): Tender, seasonal, spring delicacy.
Chūtoro (中とろ / Medium Fatty Tuna): Balanced, rich, melts beautifully.
Iwashi (鰯 / Sardine): Bold, oily, tangy perfection.
Kuruma Ebi (車海老 / Japanese Tiger Prawn): Sweet, firm, beautifully fresh.
Kinmedai (金目鯛 / Splendid Alfonsino): Rich, tender, oceanic sweetness.
Uni (雲丹 / Sea Urchin): Creamy, briny, luxurious delicacy.
Sayori (鱵 / Halfbeak): Light, delicate, elegant flavor.
Shimesaba (締鯖 / Vinegared Mackerel): Tangy, rich, perfectly balanced.
Akagai (赤貝 / Ark Shell): Crunchy, sweet, ocean essence. Less
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- Gerhard Huber added a new meal Dinner at Ginza Harutaka at 青空 - Harutaka
Harutaka always delivers. His tube is top notch. For me Kohada and Sawada are the outstanding pieces.
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- Gerhard Huber added a new meal Dinner at 茶禅華 - Sazenka at 茶禅華 - Sazenka