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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 Acetaia München at Acetaia
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- Gerhard Huber added a new restaurant list Pamplona
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- Gerhard Huber added a new meal Lunch at Bluebird at Bluebird
Cool place with a good reputation. However this meal was not good at all. Even though we told the waitress that we wanted to share she brought three dishes at the same time, so everything got cold. Besides this the lemon sole was uneatable and the beef not much better
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- Gerhard Huber added a new meal Lunch at Elystan Street at Elystan Street
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- Gerhard Huber added a new restaurant list Best of Vienna
A very personal list, the numbers are not supposed to be rankings, however 1-5 are fining dining 6-13 is casual and the last one is Vienna's famous open bread store.
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The Kitchen Table in Soho's Charlotte Street is almost a copy of the old Brooklyn Fare. Counter Seating in super tight conditions, 20 courses of small dishes with a super focus on the main ingredient, which gets gently treated and enhanced by just a few other tastes.
No use of machines and sous vide, just heat and coldness, nothing else.
A wonderful... More
The Kitchen Table in Soho's Charlotte Street is almost a copy of the old Brooklyn Fare. Counter Seating in super tight conditions, 20 courses of small dishes with a super focus on the main ingredient, which gets gently treated and enhanced by just a few other tastes.
No use of machines and sous vide, just heat and coldness, nothing else.
A wonderful place to eat. Less
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- Gerhard Huber added a new meal Dinner at St. Hubertus at St. Hubertus with Stephane Kurgan
Second visit to St. Hubertus, the mountain food place. This time we chose the classics menu as my fellow diners would not want to have the long version but also because the menu has not changed much in the last two years since my last visit.
However, I am happy that we did, these classics are called classics not because they are long standing dishes... More
Second visit to St. Hubertus, the mountain food place. This time we chose the classics menu as my fellow diners would not want to have the long version but also because the menu has not changed much in the last two years since my last visit.
However, I am happy that we did, these classics are called classics not because they are long standing dishes of Chef Niederkofler, but because they withstood the times. They are interesting, full of flavour and all very good.
He starts you playful with revealing the sourdough for the bread on the table and continues with some nibbles. Mountain tacos with lamb ham, fantastic! A one bite tartlet with parmesan and onion chutney - nice play of sweet and savoury, soft and crunchy. A toasted piece of bread, with a paste on it which tasted like tomato, you get prompted to think Bruschetta, but it turns out to be plum. They treated the plums to get the same acidity like an tomato and then treated the result like you would treat a tomato, an intelligent dish and a nod towards the fact that in the mountains there are no tomatoes.
Once we get launched in the more serious dishes, we have the classic white fish tartare with dill oil, cream sauce, another layered dish and great texture. For me the outstanding dish was the Orzotto, a risotto style dish made out of barley with chicory coffee powder on top of it. One can see such a dish being made shortly after the second world war due to lack of ingredients, but here it gets elevated to heights which is hard to imagine.
As a dessert one gets Buchteln, sweet rolls made of yeast dough, airy, not too sweet, the best I had ever had. One needs to know that in Austria where I grew up, lunches with sweet food like Buchteln or fruit dumplings are coming from and one therefore eats them frequently.
The FOH is super friendly, very professional and efficient. It was a great pleasure to meet an old acquaintance of mine, Anna the sommelier who I had many times at The Ledbury in London. And she totally lived up to the challenges @Skurgan and I like to play: "Bring us the best but also the cheapest wine from the region. This is a three star restaurant, therefore there cannot be any bad wines on the list."
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- Gerhard Huber added a new meal Lunch at The Square at The Square
Chef Clément Leroy worked with Guy Savoy in his three star restaurant in Paris and heads now the legendary The Square in London.
He has a modern style and creates complex dishes with multiple layers of flavours.
However, this time the ingredients and the technique contained some flaws. The foie gras was too soft in texture and did not break properly.... More
Chef Clément Leroy worked with Guy Savoy in his three star restaurant in Paris and heads now the legendary The Square in London.
He has a modern style and creates complex dishes with multiple layers of flavours.
However, this time the ingredients and the technique contained some flaws. The foie gras was too soft in texture and did not break properly. The sweetbread was too crispy on the outside while too soft on the inside.
Nevertheless I surely think that once Chef Leroy has found or created his network of suppliers this will improve. Less
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- Gerhard Huber added a new meal Dinner at La Stüa de Michil at La Stüa de Michil with Stephane Kurgan
This restaurant is located inside one of the leading restaurants of the world but it feels like walking into an old Austrian farmhouse. The ceiling is low, the wood beams exposed and obviously old. The whole room is overloaded with objects on display, some with religious background. But they still they make it work, it feels like coming home. And so... More
This restaurant is located inside one of the leading restaurants of the world but it feels like walking into an old Austrian farmhouse. The ceiling is low, the wood beams exposed and obviously old. The whole room is overloaded with objects on display, some with religious background. But they still they make it work, it feels like coming home. And so is their hospitality. The table is beautifully decorated and the staff is very friendly and professional.
The food has ambition. Due to my dining companions we only went for the a la carte version but one can see the Chef is pushing.
The menu is a mixture of traditional and local food, the sourcing not dogmatic locavore but the execution without any mistakes. Outstanding dishes were the pumpkin risotto and the variations of venison.
Another highlight was the cheese course. The cheese trolly is a piece of art and completely fits into the environment. The selection is mostly local, ripened to perfection and a great way to finish the meal. Less
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