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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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The old classic in Munich, going strong since 1972. Hans Haas cooks astonishing food for a lot of people. When you get his personalised menus you get a 3 star experience. I have about 75 of these menus at home and I loved everyone of them.
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- Gerhard Huber added a new meal Lunch at Terroir at Terroir
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Scott George Jardin cooking is classic with sometimes surprising flavours.
His mussels with lemongrass, coconut milk, chilli, lime, ginger and garlic cooking in a la papillote is such an example. A common dish, Moules-frites, elevated to heights unknown to me before. The sauce is divine and the mussels fleshy without getting a bad texture. Excellent!
And... More
Scott George Jardin cooking is classic with sometimes surprising flavours.
His mussels with lemongrass, coconut milk, chilli, lime, ginger and garlic cooking in a la papillote is such an example. A common dish, Moules-frites, elevated to heights unknown to me before. The sauce is divine and the mussels fleshy without getting a bad texture. Excellent!
And of course there is the price, less than €40 for three courses and two classes of wine.
The wines from the Jordan estate are also highly recommendable. Less
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- Gerhard Huber added a new meal Lunch at Janse & Co at Janse & Co
Chef Arno Janse van Rensburg moved from the wine estate Maison to CT and now serves his food in a super-chic urban eatery.
I like the focus in his dishes and the pairings with acidity providing addition to the main ingredient. His hamachi with white carrots which were cut vertically to give you the optical impression of scales was fantastic.
When... More
Chef Arno Janse van Rensburg moved from the wine estate Maison to CT and now serves his food in a super-chic urban eatery.
I like the focus in his dishes and the pairings with acidity providing addition to the main ingredient. His hamachi with white carrots which were cut vertically to give you the optical impression of scales was fantastic.
When I saw suckling pig on the menu I had to go for wat just to be really sceptical when hearing that it was cooked 7 hours sous vide. However, despite of this it had a really good texture and excellent flavour. The long cut cucumber were a perfect addition to the pig.
The staffs was (as always) in South Africa (based on my really limited experience) friendly and competent.
The prices here in SA continue to surprise me. This all came for less than €40.
A pleasure to eat here.
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Chef Liam Tomlin is spreading out and taking over restaurants in wineries in Stellenbosch and Constantia.
A chef's choice tapas menu featuring local ingredients like Blesbok is well executed in a tiny kitchen (7 chefs!) , serving people not only in the restaurant but also (during the day) people seated at the long communal tables in the garden.
Great... More
Chef Liam Tomlin is spreading out and taking over restaurants in wineries in Stellenbosch and Constantia.
A chef's choice tapas menu featuring local ingredients like Blesbok is well executed in a tiny kitchen (7 chefs!) , serving people not only in the restaurant but also (during the day) people seated at the long communal tables in the garden.
Great food at extraordinary value. Less
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Swiss owned winery in Stellenbosch. Impressive wines and food at mind boggling prices. All of this including wine for just about €90 for three people (€30/person)
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- Gerhard Huber added a new meal Lunch at Oyamel Cocina Mexicana at Oyamel
Third and last stop on the José Andres DC eating tour.
His take on a Mexican place. Great cocktails and to-die-for made-to-order Guacamole which is prepared with imported from Mexico at a special bar which only prepares Guacamole.
The glasses of Margaritas are not tipped in salt as the would ruin the taste but are topped with foam of sea salt, thus... More
Third and last stop on the José Andres DC eating tour.
His take on a Mexican place. Great cocktails and to-die-for made-to-order Guacamole which is prepared with imported from Mexico at a special bar which only prepares Guacamole.
The glasses of Margaritas are not tipped in salt as the would ruin the taste but are topped with foam of sea salt, thus giving you the salt taste without dominance.
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- Gerhard Huber added a new meal Lunch at Jaleo at Jaleo
Second stop on the DC José Andres tour.
His original concept introducing the concept of tapas and plate sharing to the American dinners.
Pure Spanish tapas bar with everything one would expect.
Pan de cristal con tomate with jamon!
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- Gerhard Huber added a new meal Lunch at China Chilcano at China Chilcano
Japan-China-Peru
An extraordinary tour de force by José Andres and his team in Washington DC.
Very tasty and innovative. Great casual place to eat all day long.
This place turns out more than 350 covers on a busy day, all of this with 3 Chefs and at a high quality.
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