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 Torafugutei at Torafugutei
天然とらふぐ” (Tennen torafugu) Meal.
The fish is much bigger than farm raised and actually has taste. Great value for your money.
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- Gerhard Huber added a new meal Dinner at CAINOYA御室 at CAINOYA御室
Grand Opening of Cainoya's New Location: A Culinary Gem
Cainoya's new location marks a soft opening, transforming a modest house into a culinary treasure under the skilled hands of the chef. The entrance, a discreet door on the side, leads guests through a charming garden to the main door. A vast window along the way provides a sneak peek into the... More
Grand Opening of Cainoya's New Location: A Culinary Gem
Cainoya's new location marks a soft opening, transforming a modest house into a culinary treasure under the skilled hands of the chef. The entrance, a discreet door on the side, leads guests through a charming garden to the main door. A vast window along the way provides a sneak peek into the dining counter and the kitchen. The restaurant itself, a single room, features a 7-seat counter affording a view of the kitchen equipped with state-of-the-art gadgets.
While the menu retains its classic appeal, offering delights such as the renowned onion tart, an exceptional buri, and a captivating salad, the addition of an extended version of the chef's techno-sushi at the meal's conclusion elevates the dining experience.
In offering constructive feedback, it is suggested that the chef draw more from his Italian heritage. The absence of some of the excellent pasta dishes was notably felt. Anticipating the commencement of regular business, it is hoped that the chef will incorporate more of these delectable options into the menu, enhancing the overall dining repertoire. Less
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- Gerhard Huber added a new meal Lunch at Ikarus at Ikarus
Hangar-7 in Salzburg, Austria, is a unique structure that houses a collection of historical airplanes, helicopters, and Formula One racing cars, and it is also known for hosting art exhibitions. The most notable feature of Hangar-7 is its architecture, which is a remarkable example of contemporary design.
As for the culinary aspect, Hangar-7 is home... More
Hangar-7 in Salzburg, Austria, is a unique structure that houses a collection of historical airplanes, helicopters, and Formula One racing cars, and it is also known for hosting art exhibitions. The most notable feature of Hangar-7 is its architecture, which is a remarkable example of contemporary design.
As for the culinary aspect, Hangar-7 is home to the renowned Restaurant Ikarus. This restaurant is unique because it has a different guest chef concept. Each month, a different top chef from around the world is invited to create a menu, making it a hub for international culinary innovation and diversity. The chefs invited are typically among the best in their respective countries, often holding Michelin stars or similar accolades. This concept offers guests a chance to experience a wide variety of cooking styles and cuisines throughout the year.
The concept behind Hangar-7, combining a love for aviation and motorsports with high-end cuisine and culture, makes it a unique destination in Salzburg. The blend of technological innovation and global culinary expertise under one roof offers visitors an unusual and enriching experience. Less
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- Gerhard Huber added a new meal Dinner at Pakta at Pakta
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El Celler de Can Roca is a renowned restaurant in Girona, Catalonia, Spain. It was opened in 1986 by the Roca brothers: Joan, Josep, and Jordi. Each brother specialized in a different aspect of gastronomy - Joan as the head chef, Josep as the sommelier, and Jordi as the pastry chef.
The restaurant gained a significant reputation for its creative... More
El Celler de Can Roca is a renowned restaurant in Girona, Catalonia, Spain. It was opened in 1986 by the Roca brothers: Joan, Josep, and Jordi. Each brother specialized in a different aspect of gastronomy - Joan as the head chef, Josep as the sommelier, and Jordi as the pastry chef.
The restaurant gained a significant reputation for its creative and innovative cuisine, blending traditional Catalan dishes with modern techniques. It became famous for its unique dishes, which often featured unexpected combinations of flavors and textures, and for its extensive wine list curated by Josep Roca.
El Celler de Can Roca received numerous awards and accolades over the years. It was awarded its first Michelin star in 1995, its second in 2002, and its third in 2009. The restaurant was also named the best restaurant in the world by the prestigious Restaurant magazine in 2013.
The Roca brothers' approach to cuisine was often described as a blend of science and art, with a deep respect for ingredients and a continuous exploration of culinary boundaries. Their commitment to sustainability and the use of locally sourced ingredients was also a significant aspect of their philosophy.
The restaurant, due to its popularity and acclaim, was a must-visit destination for food enthusiasts around the world, often requiring reservations to be made well in advance. Less
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- Gerhard Huber added a new meal Lunch at Restaurant Story at Story
Restaurant Story, located in London, opened its doors in 2013 and quickly gained acclaim for its innovative and sophisticated approach to fine dining. The restaurant's creative force, Chef Tom Sellers, was instrumental in establishing its unique culinary identity. Sellers, a prodigious talent in the culinary world, began his journey at a young age and... More
Restaurant Story, located in London, opened its doors in 2013 and quickly gained acclaim for its innovative and sophisticated approach to fine dining. The restaurant's creative force, Chef Tom Sellers, was instrumental in establishing its unique culinary identity. Sellers, a prodigious talent in the culinary world, began his journey at a young age and honed his skills under renowned chefs and at prestigious establishments.
Before opening Restaurant Story, Sellers had already developed a reputation for his exceptional culinary skills. His experience includes time spent at some of the world's most esteemed restaurants, such as Restaurant Tom Aikens in London, Noma in Copenhagen, and Per Se in New York. This diverse and high-level experience contributed significantly to the development of his unique cooking style, which is characterized by a blend of innovation, artistry, and deep respect for ingredients.
At Restaurant Story, the focus is on a narrative-driven dining experience, where each dish contributes to a larger culinary story. The restaurant's offerings are not just meals but experiences that engage diners on multiple sensory levels. This approach, combined with Sellers' expertise and passion, quickly earned the restaurant critical acclaim and a dedicated following.
The restaurant's menu, under Sellers' direction, features a range of inventive dishes that showcase his ability to balance bold flavors with delicate presentation. One of the signature elements of dining at Restaurant Story is the absence of a traditional menu; instead, guests are treated to a series of tasting-menu-sized dishes tailored to their preferences, ensuring a unique and personalized dining experience each time. Less
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Fantastic lunch at the newly opened first Japanese venture of Sergio Herman. Some classics newly interpreted. This places will be very successful in Tokyo.
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- Gerhard Huber added a new meal Dinner at Restaurant Ararat at Restaurant Ararat
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Yesterday's dinner at Yamato was a remarkable experience. The meal began with a series of outstanding otsumami, culminating in an exceptional anago that was crispy on the outside yet tender inside. The nigiri, notably larger in size, reminiscent of Sugita's style, were expertly prepared with a focus on aging the fish to enhance its flavor.
A notable... More
Yesterday's dinner at Yamato was a remarkable experience. The meal began with a series of outstanding otsumami, culminating in an exceptional anago that was crispy on the outside yet tender inside. The nigiri, notably larger in size, reminiscent of Sugita's style, were expertly prepared with a focus on aging the fish to enhance its flavor.
A notable aspect of the dining experience was the chef's demeanor. Throughout the preparation of the omakase menu, he was intensely serious and focused, a testament to his dedication to his craft. It was only after completing the menu that he showed a more relaxed side, with smiles and a more laid-back demeanor. This approach extended to the dining atmosphere he cultivates; the chef prefers his guests to concentrate fully on the culinary experience, thereby discouraging overly chatty behavior. This philosophy also influences his policy against private bookings (貸切), as he believes that larger groups tend to focus more on conversation than on the food. While some might disagree with this approach, preferring a more interactive dining experience, I found this focus on the culinary aspect both unique and appreciable. Less
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- Gerhard Huber added a new restaurant list Hokkaido for Ian