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 Lunch at Casa Marcial at Casa Marcial
Hidden in the Asturian mountains, Casa Marcial is both deeply local and confidently world-class. Set in Chef Nacho Manzano’s childhood home, the restaurant reflects a profound sense of place—earthy, honest, and elegant. Now crowned with three Michelin stars and a Green Star, it remains warm and welcoming, blending rural charm with serious culinary... More
Hidden in the Asturian mountains, Casa Marcial is both deeply local and confidently world-class. Set in Chef Nacho Manzano’s childhood home, the restaurant reflects a profound sense of place—earthy, honest, and elegant. Now crowned with three Michelin stars and a Green Star, it remains warm and welcoming, blending rural charm with serious culinary ambition. There is no showy plating or gimmickry here—just sincere hospitality and a kitchen that honours the land, sea, and the region’s culinary past with intelligence and restraint.
The “El Cachucho” menu began with a brilliant trio: smoked broth with limpets and seaweed, creamy ham croquette, and corn boroño. Intense marine flavors balanced by the smooth croquette and rustic corn—a perfectly composed opener. The mussel dish followed with texture and brightness: mussels inside a corn crisp, paired with a refreshing, lightly sweet pickle. Then came one of the highlights: celery curd with seaweed, cucumber, and sheep sorrel granita—white, delicate, and stunningly acidic.
The squid dish was the least convincing—soft and bland, with little contrast. But the grilled green beans brought things back, elevated by raw mushroom slices, kokotxa, and an enriching foam. Cured lobster with stone fruit and lemon verbena broth was inspired—sweetness from the fruit skin subtly lifting the buttery crustacean.
Trout infused with a forest-floor broth was juicy and vibrant. The cod skin course went unremarked, but the kale juice with pork and razor clams stood out—salty pork nose and meaty clams in harmony. The wild boar plate was minimal on meat, but the sauce, corn, and fava beans made it memorable.
A perfectly grilled grouper followed—glasslike center, spongy texture—flawless execution. Then squab, almost rare but not bloody, full of flavor. The “pitu” was a touch dry, though the pasta stuffed with its offal was soft and delicious.
Desserts were clever and satisfying without being overly sweet: sea granita, crispy corn, cereal cream, a refreshing kefir ice cream, and a corn-mole-chocolate finale. The “corcho tatín” and honey gummy closed the meal playfully.
This was a truly original, mature meal—free of Instagram clichés, rooted in tradition but smartly elevated. A compelling case for Casa Marcial’s three-star status. Less
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- Gerhard Huber added a new meal Lunch at Noor at Noor
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- Gerhard Huber added a new meal Dinner at Moments at Moments
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- Gerhard Huber added a new meal Dinner at Askua at Askua
Askua, founded in 1994 in Valencia, is a revered restaurant known for its unwavering commitment to top-quality ingredients and honest, product-driven cuisine. Under the guidance of Ricardo Gadea and now David Vázquez, Askua has maintained a reputation for excellence, earning a Sol from the Guía Repsol. Signature dishes like grilled marrow and seasonal... More
Askua, founded in 1994 in Valencia, is a revered restaurant known for its unwavering commitment to top-quality ingredients and honest, product-driven cuisine. Under the guidance of Ricardo Gadea and now David Vázquez, Askua has maintained a reputation for excellence, earning a Sol from the Guía Repsol. Signature dishes like grilled marrow and seasonal guisante lágrima reflect its ethos of purity and craftsmanship. A very warm, elegant service and consistent execution. Unlike trend-driven spots, Askua offers a timeless dining experience rooted in tradition and flavor, making it a standout destination for those seeking authentic, ingredient-focused Spanish gastronomy.
Askua – Tasting Highlights
An exceptional meal that showcased Askua’s commitment to pure, ingredient-driven cuisine. We started with a Montadito de Steak Tartar made from an 11-year-old Spanish milk cow (likely Asturiana de los Valles or Retinta), dry-aged 40 days and hand-cut—intensely flavorful, with remarkable depth. The Anchoa de Costera selección Rafa López was superb: thick, meaty, perfectly salted. Off-menu Razor Clams impressed with their size and brininess. The Coppa Joselito (neck cut) delivered deep, lingering umami. A Tomato Salad from a Castellón farmer was so good we ordered seconds. The Guisante Lágrima, though still a treat, showed signs of the season’s close—less crisp, less vibrant. Looking forward to returning for the full meat experience. Less
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- Gerhard Huber added a new meal Lunch at Disfrutar at Disfrutar
Special menu to accommodate many visits. Mostly new dishes with some classics thrown in to complete the theme.
Always great and innovative. The wine pairing from the them is outstanding with the some self produced liquors with the Wasabi being the outstanding drink of the day.
Wonderful and addictive.
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- Gerhard Huber added a new meal Dinner at Asador Concepción at Asador Concepción
Local Asador, we used it more like a tapas bar after having finished the lunch at 17:00. Great service and food, most return next time in Alabcete.
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- Gerhard Huber added a new meal Lunch at Vuelve Carolina at Vuelve Carolina
We had to go there as Llista Negra was closed for a sudden renovation.
Complete train wreck, I would be embarrassed to put my name on a place like this.
Why it is featured on the OAD list is a complete mystery to me.
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- Gerhard Huber added a new meal Lunch at Orfali Bros at Orfali Bros