About
travels for friends, food and wine - in exactly this order
From
San Sebastian, Spain
Born
July 21
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Restaurants
- Gerhard Huber added a new meal Dinner at Casamia at Casa with Neil Walker and Adley Zayan
Peter Sanchez-Iglesias restaurant has been vote by SquareMeal as the best UK restaurant outside London.
I would not be able to comment on this, but I think this place has an interesting history. A restaurant family Chef Peter and his brother got involved early into the family business and enjoyed. At one point they thought to strike out by themselves... More
Peter Sanchez-Iglesias restaurant has been vote by SquareMeal as the best UK restaurant outside London.
I would not be able to comment on this, but I think this place has an interesting history. A restaurant family Chef Peter and his brother got involved early into the family business and enjoyed. At one point they thought to strike out by themselves away from Bristol, with varied success. It led to them coming home and take over the family business, at this point a simple place.
Peter kept on pushing on Casamia is the result of his relentless efforts.
A refined kitchen with some very inventive touches. The flavours are not strong but well balanced, the plating beautiful. The two fish and the duck were perfectly executed. A strong performance.
An aside, the front was a little condescending, almost arrogant. Maybe because I pushed them hard so we could do BYOB, great wines as the picture can proof. Thank you Adley! Less
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- Gerhard Huber added a new meal Lunch at The Ethicurean at The Ethicurean with Neil Walker
A restaurant in the Orangery in a huge garden overlooking the West Countryside as the graden slopes gently into a shallow valley.
The food, of course, all sourced from the garden or from friends very close by, is simple but very well executed. The whole operation likes any pretence, but is just great food.
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- Gerhard Huber added a new meal Lunch at Ode at Ode with I. Anna A
Chef Yusuke Namai cooked in Chic Peut Etre in Hatchobori. Now he has a restaurant on the second floor on the edges of Hiroo. It is small and beautiful, the decor is sparse held in various grey tones. It shows his aesthetics which also is reflected in his food. I have eaten there some of the most beautiful dishes in my life. The plating but also the... More
Chef Yusuke Namai cooked in Chic Peut Etre in Hatchobori. Now he has a restaurant on the second floor on the edges of Hiroo. It is small and beautiful, the decor is sparse held in various grey tones. It shows his aesthetics which also is reflected in his food. I have eaten there some of the most beautiful dishes in my life. The plating but also the colours are simply mind-blowing.
One of his dishes, which he calls simply "GREY 2019" is hard to beat in complexity and taste. It is sanma (Pacific saury) on a blood sausage puree which includes some innards of bitter fish. This all gets covered with a meringue made out of sanma and bamboo charcoal to create the grey colour. This dish is pure genius, the colouring and the taste phenomenal.
His cooking is pure French but the ingredients and tastes which he incorporates in his cuisine set him apart, quite same way.
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- Gerhard Huber added a new meal Lunch at Menyahiro at Menyahiro
One of the best ramen places in Kyoto. Everything is sourced locally and produced in-house.
The kana-shio ramen is the house speciality made out of Japanese blue crabs. The Chef includes carb oil, negs and yuzu which adds another layer of taste to the ramen. The soup gets finished with some grilled bamboo shoots which adds a taste almost like almond... More
One of the best ramen places in Kyoto. Everything is sourced locally and produced in-house.
The kana-shio ramen is the house speciality made out of Japanese blue crabs. The Chef includes carb oil, negs and yuzu which adds another layer of taste to the ramen. The soup gets finished with some grilled bamboo shoots which adds a taste almost like almond and sweetness to it. Less
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- Gerhard Huber added a new meal Dinner at Saison at Saison with Lou Stejskal and Kyoko Onozato
A new menu at Saison. This time they thought to get rid of cutlery and forced the diner to eat (mostly) with their hands. I am not a great fan of this new fashion taking over the fine dining scene. I do get the notion of having the additional sensory experience of eating with your hands, but it usually leaves your hand sticky and not feeling nice. If... More
A new menu at Saison. This time they thought to get rid of cutlery and forced the diner to eat (mostly) with their hands. I am not a great fan of this new fashion taking over the fine dining scene. I do get the notion of having the additional sensory experience of eating with your hands, but it usually leaves your hand sticky and not feeling nice. If they really want to do this, they would have to serve at a minimum a hot towel after every single course in order to the diner to be able to clean their hands, Just look to Japan and you know what I mean.
The meal itself was very good, as expected. Some of the slightly changed classics did the job (sea urchin). The antelope as the meat course was outstanding, tender and moist but with a very distinct taste which made it special. The peas as good as it gets.
I am looking forward to go there in December, but this time I might bring my own tools :) Less
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- Gerhard Huber added a new meal Dinner at Miyasaka at Miyasaka (御料理 宮坂))
One of the most beautiful dinning rooms I have seen. A black wall, empty, besides one beautiful flower arrangement leaves the focus of the diner on the food and the Chef.
Traditional kaiskei food, very seasonal, beautiful plated and arranged, and very tasty!
(no photo policy, was only allowed to take one)
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- Gerhard Huber added a new meal Dinner at Coombeshead Farm at Coombeshead Farm with Neil Walker and Adley Zayan
Fäviken meets Cornwall.
Tom Adams, who made his name with a food truck on the South Bank in London, ventured with April Bloomfield from NYC, to create this oasis in the Cornwall, where there is no mobile phone connection.
There he converted a former pig farm into a farm-to-table restaurant which doubles up as a bakery in the morning and has a 5... More
Fäviken meets Cornwall.
Tom Adams, who made his name with a food truck on the South Bank in London, ventured with April Bloomfield from NYC, to create this oasis in the Cornwall, where there is no mobile phone connection.
There he converted a former pig farm into a farm-to-table restaurant which doubles up as a bakery in the morning and has a 5 bed room B&B attached.
The whole experience has a Zen like to it, you wander through the massive garden and overlook the pastures, stroll over to the barn where the bakery/dining room is and stress flows away from you.
The food is hyperlocal and for good parts completely self produced. This maybe creates the only disadvantage as there is no seafood or fish on the menu.
The duck certainly was the stand out dish of the evening.
And by the way, their breakfast easily beats the famous one at Fäviken. Less
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- Gerhard Huber added a new meal Lunch at Nathan Outlaw at Outlaw's New Road with Neil Walker
Nathan Outlaw has built a small restaurant empire in Cornwall. His flagship is this place which sits high up on the coast with unbelievable views, weather permitting.
Its focus is entirely on seafood which is all sourced locally, as per their own description hyperlocal, whatever that means.
We had the oysters, scallops, cod and turbot which were all... More
Nathan Outlaw has built a small restaurant empire in Cornwall. His flagship is this place which sits high up on the coast with unbelievable views, weather permitting.
Its focus is entirely on seafood which is all sourced locally, as per their own description hyperlocal, whatever that means.
We had the oysters, scallops, cod and turbot which were all very fresh, very tasty and perfectly executed. My favourite was the Salt Cod with an interesting flavour combination of aioli, capers and parsley.
A great 2 star place, well worth the visit. Less
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- Gerhard Huber added a new meal Dinner at Zuberoa at Zuberoa
Zuberoa used to be the gold standard in San Sebastian. It is still very good and it has adjusted to modern taste and style. The cuisine is solid and the combination of flavours well calibrated. it used to be 2 stars and is now a 1 star restaurant. I agree with this assessment.
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- Gerhard Huber added a new meal Dinner at Zum Goldenen Kalb at Zum Goldenen Kalb
US steakhouse in Munich. They have the normal fare but then you pick up to 30 different cuts from their aging fridge. The variety is big, but the quality lacks and does not justify the prices, which are painful. €158 for a 500g Bavarian Fleckvieh, which was quite chewy. The Simmenthal filet was overcooked but was, when we pointed this out, taken off... More
US steakhouse in Munich. They have the normal fare but then you pick up to 30 different cuts from their aging fridge. The variety is big, but the quality lacks and does not justify the prices, which are painful. €158 for a 500g Bavarian Fleckvieh, which was quite chewy. The Simmenthal filet was overcooked but was, when we pointed this out, taken off the bill.
The winelist is comprehensive but like always in Germany very expenisve. Less
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