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travels for friends, food and wine - in exactly this order
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San Sebastian, Spain
Born
July 21
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- Gerhard Huber added a new meal Lunch at Vyn Restaurant at VYN
VYN Restaurant, led by the acclaimed chef Daniel Berlin, is a beacon of innovative cuisine and meticulous craftsmanship. Nestled in the serene Österlen region, VYN offers diners not just a meal but a journey through the local terroir, artfully presenting dishes that celebrate the flavors and textures of carefully sourced ingredients.
Daniel Berlin,... More
VYN Restaurant, led by the acclaimed chef Daniel Berlin, is a beacon of innovative cuisine and meticulous craftsmanship. Nestled in the serene Österlen region, VYN offers diners not just a meal but a journey through the local terroir, artfully presenting dishes that celebrate the flavors and textures of carefully sourced ingredients.
Daniel Berlin, renowned for his previous Michelin-starred venture, Daniel Berlin Krog, has a storied history in the culinary world. Before founding VYN, Berlin earned two Michelin stars and was named 'Chef of the Year' multiple times in Sweden. His cooking philosophy is deeply rooted in the local terroir, emphasizing the use of locally sourced ingredients and sustainable practices. Berlin’s journey through the culinary landscape has been marked by a dedication to innovation and excellence, which he continues to embody at VYN. Since its opening in October 2023, Berlin has managed to create a culinary destination, attracting food enthusiasts from both Sweden and neighboring Denmark.
The property spans 18 hectares of stunning landscape, enhancing the dining experience with its natural beauty. The surroundings are meticulously landscaped, offering a serene and picturesque environment that complements the exquisite culinary offerings. The view from the restaurant includes breathtaking vistas of the Baltic Sea and, on clear days, the Danish island Bornholm. The open kitchen at VYN, designed by Nordiska Kök, allows guests to witness the art of cooking, enhancing the dining experience by making it a visual spectacle.
The dining experience began with a delicate dish of fresh halibut, kohlrabi, and horseradish. This dish was a study in balance, where the acidity was perfectly calibrated, complementing the delicate flavors of the halibut. Next, the warmed king crab paired with pork cheek and spring herbs showcased a masterful combination of umami-rich pork cheek and the natural sweetness of king crab, highlighting Berlin’s skill in marrying diverse flavors.
One standout was the Kalix löjrom served with caramelized celeriac and verbena, where the cold egg middle layer topped with Kalix löjrom was elevated by the texture and taste of caramelized celeriac. Another dish, whimsically named Egg, egg, egg, egg & egg, was a testament to Berlin’s creativity, featuring five types of eggs (chicken, duck, and three types of fish eggs) combined into a single, ingenious structure.
The hot and cold mackerel with dill and sugar kelp offered an intriguing play on temperature and texture, with the mackerel’s skin cooked to a crisp while the flesh remained raw, providing layers of flavor that kept the palate engaged. Similarly, the first serving of langoustine was a delightful surprise, with the tail cooked gently in brown butter, resulting in a succulent and sweet dish that was just warm enough to bring out its natural flavors.
One of the most memorable dishes was the poached quail with artichoke and truffle. Described as one of the best quail dishes ever tasted, it achieved perfection in flavor and preparation. The milk-fed lamb cooked over the fire followed suit, featuring locally bred lamb, cooked to perfection on the bone, and delivering a rich, smoky taste that was truly unforgettable.
The broccoli, chanterelles, sea lettuce, and fermented oats provided a delightful mix of textures and flavors, showcasing the restaurant’s ability to elevate simple ingredients into extraordinary dishes. The raw shrimp with sunflower and fjällko cream was another highlight, combining the briny taste of shrimp with the creamy, slightly tangy fjällko cream and oyster leaves for a complex, satisfying bite.
The dessert courses at VYN were a sublime end to the meal. Each sweet dish maintained a delicate balance of low sugar and high acidity, creating refreshing finishes. Highlights included black raspberries with milk and rose, rhubarb with woodruff and elderflower, and a honey sorbet with sweet herbs. Each dessert was meticulously crafted to cleanse the palate and provide a light, flavorful conclusion to the dining experience.
VYN has quickly garnered acclaim for its innovative cuisine and exceptional service. The restaurant has been praised for its meticulous attention to detail, both in the food and the overall dining experience. Daniel Berlin is poised to achieve three Michelin stars in the near future, given the extraordinary quality and innovation of his culinary creations.
Diners at VYN have lauded the restaurant for its exquisite dishes, breathtaking views, and the immersive dining experience. The warm and inviting ambiance, coupled with Berlin’s culinary mastery, creates a memorable experience for guests.
VYN Restaurant excels in offering a dining experience that is as visually captivating as it is delicious. Chef Daniel Berlin’s dedication to local ingredients, innovative cooking techniques, and exceptional hospitality makes VYN a must-visit for any food enthusiast. This is not just a meal; it’s a journey through the rich landscape of Swedish flavors, presented with precision and passion. Less
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- Gerhard Huber added a new meal Dinner at SURT at Surt
Surt is a standout sourdough pizzeria in the Carlsberg Byen district of Copenhagen. Founded in 2019 by Sicilian pizzaiolo Giuseppe Oliva, Surt specializes in pizzas made from a daily handmade sourdough starter, creating a unique, crispy yet soft crust. Oliva, previously a key figure at Bæst pizzeria, brings his expertise and passion for high-quality,... More
Surt is a standout sourdough pizzeria in the Carlsberg Byen district of Copenhagen. Founded in 2019 by Sicilian pizzaiolo Giuseppe Oliva, Surt specializes in pizzas made from a daily handmade sourdough starter, creating a unique, crispy yet soft crust. Oliva, previously a key figure at Bæst pizzeria, brings his expertise and passion for high-quality, seasonal ingredients to Surt.
The menu features innovative pizzas like the "Sur Pie," with dough fermented twice as long for a pronounced sour flavor, and options topped with ingredients like Hindsholm pork sausage and house-made fermented chili. The informal, open-kitchen atmosphere allows guests to interact with the chefs, enhancing the dining experience.
Surt has quickly gained a reputation for its artisanal approach and commitment to local ingredients, making it a favorite in Copenhagen's food scene. Its focus on quality and innovation distinguishes it from other local dining establishments. Less
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- Gerhard Huber added a new meal Dinner at Restaurant STUDIO at STUD!O
The Studio Copenhagen offers a dining experience that highlights the meticulous attention to detail and culinary prowess of Chef Christoffer Sørensen. Known for its innovative Nordic cuisine, The Studio combines seasonal, local ingredients with international influences to create dishes that are both visually stunning and rich in flavor.
The Studio... More
The Studio Copenhagen offers a dining experience that highlights the meticulous attention to detail and culinary prowess of Chef Christoffer Sørensen. Known for its innovative Nordic cuisine, The Studio combines seasonal, local ingredients with international influences to create dishes that are both visually stunning and rich in flavor.
The Studio Copenhagen was initially opened in 2013 by Claus Meyer, co-founder of the acclaimed Noma. Originally located at The Standard on the Copenhagen waterfront, the restaurant moved to its new premises in Carlsberg Byen in late 2022. This move marked a new chapter for the restaurant, featuring an interior designed by Anders Busk Faarborg and a dynamic wave art piece by Frederik Lassen Hesseldahl. The relocation also signified a renewed focus on sustainability and local ingredients, which has always been a cornerstone of Studio's philosophy.
Head Chef Christoffer Sørensen, born in 1992, began his culinary journey at a young age and quickly rose through the ranks of the Nordic culinary scene. Before taking over The Studio in 2021, Sørensen spent nine formative years working under Claus Henriksen at Dragsholm Slot, a Michelin-starred establishment. His culinary style blends Nordic flavors with French techniques and Japanese aesthetics, creating a unique and sophisticated dining experience. In 2021, Sørensen was awarded the Michelin Guide’s “Young Chef Award” and was named “Young Chef Talent of the Year” by White Guide Denmark.
The recent menu at The Studio exemplifies the restaurant's commitment to precision and innovation. The meal commenced with a series of snacks that set the tone for the evening. The potatoes with lovage and crème fraiche were a delightful bite, offering a creamy yet herbaceous start. The salad and oysters provided a fresh and briny contrast, while the roasted bread with unripe apples and European whitefish balanced sweetness with savory notes perfectly. The ox thigh with juniper berries and ramsons capers was a robust and earthy bite, finishing the snacks on a high note.
The starters showcased Sørensen’s ability to layer flavors expertly. The corn with chanterelles and gammel knas was a harmonious blend of sweet, earthy, and umami flavors, while the Danish squid with coriander, green strawberries, and grilled cucumbers offered a unique combination of textures and tastes. The mackerel with Danish tomatoes and shiso was a standout, highlighting the freshness of local ingredients. The house-made bread was a perfect accompaniment, warm and comforting.
The main courses were a testament to the kitchen’s precision and creativity. The trap-caught Swedish langoustine with tarragon, red berries, and roasted sunflower seeds was a masterclass in balancing sweet and savory elements. The poached hake with blue mussels and Baerii caviar from Gastro Unika was a luxurious dish, where the caviar added a delicate brininess that elevated the hake. The confit of sweetbreads with peas, chard, and pickled elderflowers was rich and flavorful, with the pickled elderflowers providing a refreshing contrast.
The desserts were nothing short of spectacular. The Unika 30 with raspberries was a delightful play on textures and flavors, and the wild blueberries with sage, smoked vanilla, and honey was a beautifully balanced dish, both sweet and aromatic. The meal concluded with an array of petite fours that were both inventive and satisfying, with highlights including the chocolate pie with Tuma yellow 70% and the 100% cacao with fermented sweet cherries.
Chef Sørensen's kitchen is described as precise, with layers of flavors combined in a way that showcases his culinary genius. The use of berries throughout the meal was particularly clever, adding bursts of freshness and complexity. Despite currently having no Michelin star, it is clear that The Studio Copenhagen is deserving of one, with the potential for a second star in the future.
The wine pairing, exclusively white wines including an interesting Danish selection, was well thought out and enhanced the flavors of the dishes beautifully. The juice pairing was also highly recommended, providing a refreshing and innovative alternative to wine.
In conclusion, dining at The Studio Copenhagen is an unforgettable experience, where each dish is a work of art, and the service is impeccable. It is a culinary journey that any food lover must embark upon. Less
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- Gerhard Huber added a new meal Dinner at City Social at City Social
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- Gerhard Huber added a new meal Dinner at The Ledbury at The Ledbury
The Ledbury, a renowned restaurant in Notting Hill, London, is celebrated for its innovative and seasonal cuisine under the direction of Australian chef Brett Graham. With three Michelin stars, the restaurant is a paragon of fine dining, known for its meticulous attention to detail and exceptional service. Recently, the menu showcased a series of standout... More
The Ledbury, a renowned restaurant in Notting Hill, London, is celebrated for its innovative and seasonal cuisine under the direction of Australian chef Brett Graham. With three Michelin stars, the restaurant is a paragon of fine dining, known for its meticulous attention to detail and exceptional service. Recently, the menu showcased a series of standout dishes, reflecting The Ledbury's commitment to quality and creativity.
Yesterday's menu featured the Ike Jime Chalk Stream Trout, a dish that combines the delicate texture of trout with vibrant accents of loganberry, cherry blossom, and a touch of wasabi and jalapeño. This dish was praised for its refreshing and complex flavor profile.
The Hand Dived Orkney Scallop was another highlight, paired with white currant, meadowsweet, Carlingford oyster, and N25 Kaluga Reserve caviar. Diners noted the perfect sear on the scallops and the luxurious addition of caviar, which elevated the dish's overall experience.
The Veal Sweetbread, accompanied by Vin Jaune, English peas, vadouvan, and kaffir lime, offered a refined and sophisticated taste. The sweetbreads were celebrated for their tender texture and the subtle, creamy notes of the Vin Jaune.
For seafood lovers, the Wild Cornish Turbot presented a beautifully cooked fish, paired with Scottish girolles, chamomile, green peach, and Australian black truffle. The dish was recognized for its harmonious blend of earthy, sweet, and floral notes.
The vegetarian dish, Mushrooms from the Cabinet, featured cep mushrooms, Jersey Royal potatoes, buckwheat koji, and watercress, showcasing deep, rich flavors that impressed diners with its heartiness and complexity.
The Whitley Farm Iberian Pork offered a rich and adventurous combination of flavors, including English cherry, black olive, liquorice, amazake, and shiso. This dish was particularly noted for the tenderness of the pork and the creative blend of ingredients.
For dessert, the Kentish Gooseberry and Gariguette Strawberry dishes provided a light and refreshing conclusion to the meal. The Kentish Gooseberry featured Aynhoe Park honey, lavender, yoghurt, and spruce, praised for its subtle sweetness and aromatic notes. The Gariguette Strawberry highlighted the natural sweetness of the fruit, offering a simple yet elegant finish.
The Ledbury's recent menu exemplifies its status as one of London's top dining destinations, consistently delivering innovative and meticulously crafted dishes that delight and surprise diners.
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- Gerhard Huber added a new meal Lunch at Restaurant Ca l'Enric at Ca l'Enric
Ca L’Enric, located in La Vall de Bianya, Catalonia, is a celebrated restaurant known for its blend of traditional Catalan cuisine and modern culinary techniques. Established in 1882 as a country inn, it has evolved under the stewardship of the Juncà family, particularly siblings Jordi, Josep, and Isabel, with Jordi as the head chef. The restaurant... More
Ca L’Enric, located in La Vall de Bianya, Catalonia, is a celebrated restaurant known for its blend of traditional Catalan cuisine and modern culinary techniques. Established in 1882 as a country inn, it has evolved under the stewardship of the Juncà family, particularly siblings Jordi, Josep, and Isabel, with Jordi as the head chef. The restaurant is acclaimed for its use of seasonal, locally sourced ingredients, featuring dishes rich in regional flavors like game, mushrooms, and truffles.
The dining experience at Ca L’Enric is both rustic and elegant, housed in a traditional stone building. The restaurant has earned a Michelin star, highlighting its excellence in culinary innovation and quality. Customer reviews frequently praise the creative dishes, attentive service, and thoughtful wine pairings.
Significant milestones include the acquisition of the Michelin star and renovations to improve the dining experience. Unique aspects of Ca L’Enric include its commitment to sustainability, local sourcing, and the use of wild ingredients from the surrounding landscape. This dedication to preserving and celebrating regional culinary traditions, while incorporating contemporary techniques, distinguishes Ca L’Enric as a premier dining destination in the area. Less
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Agreste de Fabio & Roser is a unique restaurant in Barcelona's El Coll neighborhood, established by chef Fabio Gambirasi and natural therapist Roser Asensi. Housed in a historic building from 1925, the restaurant features a bright, welcoming interior that enhances its intimate dining experience. The founders, who met on the Camino de Santiago, have... More
Agreste de Fabio & Roser is a unique restaurant in Barcelona's El Coll neighborhood, established by chef Fabio Gambirasi and natural therapist Roser Asensi. Housed in a historic building from 1925, the restaurant features a bright, welcoming interior that enhances its intimate dining experience. The founders, who met on the Camino de Santiago, have infused their personal journey into the restaurant's ethos, combining Italian and Catalan culinary traditions.
Chef Fabio, with a background in Michelin-starred kitchens, focuses on using organic, local, and wild ingredients. The menu is noted for its innovative approach to traditional dishes, such as calçots with smoked herring eggs and a unique risotto with coconut milk and smoked sardine. The restaurant also emphasizes sustainability, employing eco-friendly practices and sourcing ingredients from its rooftop garden.
Agreste de Fabio & Roser has garnered acclaim for its creative dishes, warm service, and the harmonious atmosphere created by its founders. It is celebrated not just for its culinary offerings but also for the holistic experience it provides, making it a notable destination for both locals and visitors. Less
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- Gerhard Huber added a new meal Lunch at Dos Palilos at Dos Palillos
Dos Palillos in Barcelona offers a distinctive dining experience, seamlessly blending Asian and Spanish culinary traditions. The restaurant, led by Chef Albert Raurich, has carved out a unique niche in the city's gastronomic landscape. Chef Raurich, who honed his skills at the iconic El Bulli, brings a wealth of experience and a flair for innovation... More
Dos Palillos in Barcelona offers a distinctive dining experience, seamlessly blending Asian and Spanish culinary traditions. The restaurant, led by Chef Albert Raurich, has carved out a unique niche in the city's gastronomic landscape. Chef Raurich, who honed his skills at the iconic El Bulli, brings a wealth of experience and a flair for innovation to Dos Palillos. His vision of merging Asian flavors with the tapas culture of Spain is evident in each meticulously crafted dish, providing diners with a journey of taste and texture.
Albert Raurich’s culinary journey is marked by his tenure at El Bulli, where he developed a deep understanding of avant-garde cuisine under Ferran Adrià. This experience laid the foundation for his creative approach at Dos Palillos, which he co-founded in 2008. Raurich’s cuisine is characterized by a fusion of traditional techniques and contemporary presentation, emphasizing high-quality ingredients and innovative flavor combinations. His dishes often surprise and delight, challenging conventional notions of both Asian and Spanish foods.
The lunch at Dos Palillos featured several standout dishes that exemplify the restaurant's unique culinary philosophy. The Nigiri Ancestral (2018) was a revelation, pairing simple rice with old balsamic vinegar from Italy. This dish highlighted the harmony of contrasting flavors, with the vinegar's depth enhancing the subtlety of the rice. It was a perfect example of how simplicity can achieve profound elegance in culinary arts.
The Nigiri de Caviar al Vapor de Sake (2023) was another highlight, showcasing the delicate balance between luxury and restraint. The combination of caviar and rice, infused with the gentle aroma of sake steam, created a dish that was both sophisticated and understated.
A particular favorite was the Usuzukuri de Sepia y Lardo (2023), where thin slices of cuttlefish were paired with rich lardo. The dish's sweetness and richness provided a delightful contrast, demonstrating Raurich's mastery of flavor balance and technique.
The Calamar Shiokara Negro (2022) stood out for its bold use of flavors. The dish featured squid in a rich black shiokara sauce, topped with uzokoshi, a fermented ingredient that added complexity and depth. The execution was flawless, with each bite offering a rich and satisfying umami experience.
Lastly, the Gambas Roja en Okizuke (2013) celebrated the freshness of red shrimp, marinated to perfection. The shrimp were succulent and richly flavored, embodying the fusion of Asian marination techniques with the rich seafood tradition of Spain.
Dos Palillos is not just a restaurant but a culinary experience that pushes the boundaries of traditional dining. Chef Albert Raurich’s innovative approach and commitment to quality ensure that each dish is not only well-executed but also a reflection of his culinary vision. While some dishes may be conceptually challenging, they are executed with a finesse that ensures every element is flavorful and purposeful. Dos Palillos is a must-visit for those looking to explore the exciting intersection of Asian and Spanish cuisines in Barcelona, offering a dining experience that is as educational as it is delicious. Less
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- Gerhard Huber added a new meal Dinner at direkte boqueria at DIREKTE Boqueria
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- Gerhard Huber added a new meal Dinner at MoS Ristorante at MoS