About
travels for friends, food and wine - in exactly this order
From
San Sebastian, Spain
Born
July 21
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Visit #42
Still the best place in the Western World.
Simple philosophy:
1) Find the best possible ingredients (One should not worry about the carbon food print of this meal)
2) Cook it gently and respectfully (or not at all)
3) Pair it with a very few additional flavours.
4) Let the dinner enjoy the best possible meal
I wonder why not everybody is... More
Visit #42
Still the best place in the Western World.
Simple philosophy:
1) Find the best possible ingredients (One should not worry about the carbon food print of this meal)
2) Cook it gently and respectfully (or not at all)
3) Pair it with a very few additional flavours.
4) Let the dinner enjoy the best possible meal
I wonder why not everybody is doing it like this.
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Great tapas place right on the beach. The buquerones fritos were absolutely great, but the Boquerones en vinagre, ralladura de tomate y aguacate even beat them.
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- Gerhard Huber added a new meal Lunch at Hippocampus at Hippocampus
Quick business lunch as BZ brought some caviar from Grüll in Salzburg.
https://www.prosieben.at/tv/galileo/videos/558-die-teuersten-lebensmittel-der-welt-clip
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- Gerhard Huber added a new meal Dinner at Schualhus at Chef's Table with Alex Christiansen
Brooklyn Fare meets the Austrian Alps!
Max Natmessnig cooked for 4 1/2 years for César Ramirez in one of the best restaurants in the Western Hemishpere, Chef's Table at Brooklyn Fare. There he learned to focus, the techniques of the Grand Master and the respect for great ingredients.
When he moved into the Austrian Alps, he intelligently translated... More
Brooklyn Fare meets the Austrian Alps!
Max Natmessnig cooked for 4 1/2 years for César Ramirez in one of the best restaurants in the Western Hemishpere, Chef's Table at Brooklyn Fare. There he learned to focus, the techniques of the Grand Master and the respect for great ingredients.
When he moved into the Austrian Alps, he intelligently translated these learning into his new environment. The result is simply the BEST RESTAURANT in Austria.
It all starts with his ingredients, sourced mostly from the West of Austria, from selected suppliers. His creativity and fine calibrated palate enables Max to create phenomenal dishes. A blood sausage in a completely new form and texture, paired with a veal tongue and red current elevates a peasant food to a fine-dining experience. A egg royal with local perch and crayfish rivals some of the best chawanmushis I have eaten in high-end kaiseki restaurants in Japan.
All of this embedded in Austrian hospitality and casual easiness makes this meal an extraordinary experience.
Go there, in the winter and in the summer! Less
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- Gerhard Huber added a new meal Dinner at Griggeler Stuba at Griggeler Stuba with Alex Christiansen
Chef: Matthias Schütz
Sous-chef: Dominic Baumann
Thorsten Probost ruled supremely at the Griggler Stuba above Lech in the Burgvital in Oberlech. His cuisine was herbs based and he created a wonderful chain of suppliers delivering exactly what he wanted. Then he decided to apply himself entirely to his supply chain and Matthias Schütz took over. ... More
Chef: Matthias Schütz
Sous-chef: Dominic Baumann
Thorsten Probost ruled supremely at the Griggler Stuba above Lech in the Burgvital in Oberlech. His cuisine was herbs based and he created a wonderful chain of suppliers delivering exactly what he wanted. Then he decided to apply himself entirely to his supply chain and Matthias Schütz took over. Matthias Schütz made some waves already in Styria in his last restaurant and took over the reigns at the Stuba a mere 7 (!) weeks ago.
His completely new menu is herb centered which one taking center stage in each course. It gets presented to the table in a pot at the beginning of each course.
I have been very impressed by the speed by which Mr. Schütz took over the kitchen and what quality he already produces. I am looking forward to his work and will certainly go back in the winter time. Less
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- Gerhard Huber added a new meal Lunch at Harvest at Harvest with Jason Wang
Newest addition to the WB50 list from Russia. Super modern flavour profile, well composed dishes In super modern very zen like dining room.
Some dishes border on greatness, like almost raw Scallops with cucumber. The sweetness of the scallops were paired to perfection with the acidity of the cucumber. Fresh, powerful, tasty and satisfying.
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- Gerhard Huber added a new meal Lunch at Jack & Chan at Jack & Chan