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 Alkimia at Alkimia with Mikkel Steen Andersen
So-so food at Alkimia.
The massive oyster is as big as a steak but tastes astonishingly good, even the texture is great.
They have a massive fire pit for grilling and claim that it is much better than anything Extebarri has.
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- Gerhard Huber added a new meal Tapas at Aste148 Gastroleku at Aste148 Gastroleku
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- Gerhard Huber added a new meal Dinner at Dialogue Restaurant at Dialogue
Fantastic meal at the super small Dialogue. A 18 seater run by Alinea and Next alumni Dave Beran.
He shakes up the natural progression of a 20 course tasting menu in serving you sweet dishes early in the menu. He aims to keep the attention of the dinner during the 2 1/2 hour meal. He also tries to link the dishes in carrying over one ingredient from... More
Fantastic meal at the super small Dialogue. A 18 seater run by Alinea and Next alumni Dave Beran.
He shakes up the natural progression of a 20 course tasting menu in serving you sweet dishes early in the menu. He aims to keep the attention of the dinner during the 2 1/2 hour meal. He also tries to link the dishes in carrying over one ingredient from one dish to the other.
For me this is not necessarily the best possible way but it is interesting and different. Some of the dishes are spicy. But all of them are very good.
I am really looking forward to the evolution of this restaurant. Less
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- Gerhard Huber added a new meal Dinner at Amador at Amador
I have eaten at Juan Amador's restaurant in Hagen, Mannheim and now Vienna. In Hagen, he was in his molecular phase with lots of deconstructed dishes topped with all kinds of foam. Since then his cuisines became more and more classic. This meal, my fourth one, was surprising as there was not one course which was a throwback to his "Spanish" phase. On... More
I have eaten at Juan Amador's restaurant in Hagen, Mannheim and now Vienna. In Hagen, he was in his molecular phase with lots of deconstructed dishes topped with all kinds of foam. Since then his cuisines became more and more classic. This meal, my fourth one, was surprising as there was not one course which was a throwback to his "Spanish" phase. On the other hand every dish is a "safe" one. The ingredients are classic, from John Dory to pigeon, the construction of the dish is classic, well calibrated and with one exception, the John Dory which was ever so slightly overcooked, perfectly executed. Where the operation falls down is with the desserts. Seven servings of pretty much useless to uneatable productions. Juan Amador needs to find a new pastry Chef, fast!
However, all of this could not have prevented the meal to go south and become somewhat of an unpleasant experience. There were various components which did this:
1) The dining room, locate in the former barrique cellar of the winery which houses the restaurant, became so hot during the meal that it almost became unbearable. Even the ladies started to sweat and those in the know brought their fans to get some relief.
2) The whole front office is not even close to be part of a 3 star operation. There is nobody in charge, the waiters do have very little knowledge of the dishes and some of them have a very bad attitude. When we arrived nobody asked us if we wanted something to drink. We had to ask for a glass of champagne after the first snack had arrived. Once the glass was finished we had to beg one waiter to serve us some wines as the main menu started.
3) They have a very good wine list of more than 1,000 positions, a very deep selection of Austrian and German wines. However, they seemed to only sell their wine pairings as all three (!) bottles we ordered had to be chilled down for us because they are stored at 15C. It took each bottle more than 15 minutes to get chilled only to arrive at our table at a barely drinkable temperature.
Normally I am very lenient with flaws like this, trying to seek benign explanations, explaining them with the occasional off-day etc. but here we have systemic problems with the operation which completely destroy the very solid cooking of the kitchen. What a pity! It is fixable but it needs to be done. So, just do it!
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- Gerhard Huber added a new meal Lunch at Albert at Albert
The new gig of Mario Bernatovic, one of (not so much anymore) young wild cooks in Vienna.
Bistro/Bar concept with some excellent small plates, some of his classics priced phenomenally, e.g. his lunch deal, rips with cornbread and salad for €9.50!
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A Vienna institution, I have not seen anything like this anywhere in the world, a must for people travelling there.
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Some people have a low opinion of Master Kibatani. Not here. This are the pictures from my first meal and I was impressed. I love the shari/neta combination which gets constantly refined. His fish is mostly sourced locally, the uni came on that evening from Hadate.
I love his hospitality towards his guests, his friendliness towards foreigners and most... More
Some people have a low opinion of Master Kibatani. Not here. This are the pictures from my first meal and I was impressed. I love the shari/neta combination which gets constantly refined. His fish is mostly sourced locally, the uni came on that evening from Hadate.
I love his hospitality towards his guests, his friendliness towards foreigners and most of all his mischievous humour (I had local help in translating) Less
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Wonderfull ramen shop on the south side of Kanazawa. The Tokusei Niboshi Soba is the one to go for (recommended by the Ramen Beast).
Look at the beautiful draping of the chashu!
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Hip Mediterranean-Oriental eatery in the center of Munich.
Solid food, good value for money. Some of the dishes seems to be underseasoned given the oriental theme. Not a problem one can order the spicy oil to remedy this.
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- Gerhard Huber added a new meal Lunch at Otomezushi (乙女寿司) at Otome Zushi (乙女寿司)
Fantastic meal at Otomezushi. Prefect calibration between shari and neta. Great knife skills and fish preparation. Excellent, subtle otsumami to start with of which the Ankimo liver was the star.
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