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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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The legendary Oustau went through highs and lows in its history since 1945, its founding year.
It had a third star in 1954 which it kept for a long time and then lost. Since 2015 the restaurant is headed by Head Chef Glenn Viel. A disciple of Marc Marchand and Yannick Alléno, he turned the tide. Oustau is definitely on its way up again.
The dishes... More
The legendary Oustau went through highs and lows in its history since 1945, its founding year.
It had a third star in 1954 which it kept for a long time and then lost. Since 2015 the restaurant is headed by Head Chef Glenn Viel. A disciple of Marc Marchand and Yannick Alléno, he turned the tide. Oustau is definitely on its way up again.
The dishes are modern, have great flavours and are perfectly executed. A super traditional dish like Frog's leg with puff rice becomes an experience. His red mullet had glassy flakes and combined with tomatoes made you understand your surroundings.
Add to all of this a wonderful terrace in the middle of Les-Baux-de-Provence, a very well orchestrated front-office and a sommelier who recommends a wonderful wine for €50, you'll end up with an extraordinary lunch. Less
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- Gerhard Huber added a new meal Dinner at menzingers at Ristorante Menzingers
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This is arguably one of the best seafood places on the east coast of Spain. Fantastic seafood gets displayed on ice for you to select for your meal.
They then cook to perfection and the excellent service delivers it to your table.
The wine list is extensive, dominated by Spanish selections and very well priced.
I love this place, would go back there... More
This is arguably one of the best seafood places on the east coast of Spain. Fantastic seafood gets displayed on ice for you to select for your meal.
They then cook to perfection and the excellent service delivers it to your table.
The wine list is extensive, dominated by Spanish selections and very well priced.
I love this place, would go back there in a second. Less
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- Gerhard Huber added a new meal Dinner at Stucki at Stucki - Tanja Grandits
2-Star restaurant in Basel. Housed in a beautiful villa with 60-70 covers. Despite the size the serve you an ambitious menu of 12/14 courses.
The cuisine is ambitious, not necessarily locally served, but sometimes a little unfocused.
Highlights of the menu were the cauliflower, the dorado and the Swiss mountain lamb.
The wine pairing is well thought... More
2-Star restaurant in Basel. Housed in a beautiful villa with 60-70 covers. Despite the size the serve you an ambitious menu of 12/14 courses.
The cuisine is ambitious, not necessarily locally served, but sometimes a little unfocused.
Highlights of the menu were the cauliflower, the dorado and the Swiss mountain lamb.
The wine pairing is well thought out and contains some interesting wines like the Less
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- Gerhard Huber added a new meal Dinner at Disfrutar at Disfrutar with Neil Walker and Mikkel Steen Andersen
The master of molecular cuisine. Every time I go there they seem to be better. I am looking forward to my next visit.
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- Gerhard Huber added a new meal Dinner at Per Se at Per Se
Special dinner at PerSe. Extended version of the menu.
PerSe has been criticised by many, I, however cannot join this choir. All my meals there were at a high standard and this meal is no exception.
Great ingredients, excellent execution and combination of flavours. Classic French cuisine.
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- Gerhard Huber added a new meal Lunch at El Pimpi at El Pimpi
During the feria this place while having a huge terrace in heaving and the line to get a table can be one hour long. If you can stand it, a table sol y sombra (only partially in the shade) will get you there much quicker.
The food is casual with an emphasis on local seafood.
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