About
travels for friends, food and wine - in exactly this order
From
San Sebastian, Spain
Born
July 21
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- Gerhard Huber added a new meal Dinner at Novikov at Novikov
Hot place in the center of London. We went to the Asian side of the restaurant and had some nice dishes there.
The Vina Tondonia was very nicely priced.
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- Gerhard Huber added a new meal Lunch at Roganic at Roganic with Lou Stejskal, Neil Walker and Robert Driscoll
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- Gerhard Huber added a new meal Lunch at 東洋軒 at Toyoken
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- Gerhard Huber added a new meal Lunch at Landa Restaurante at Asador Landa
Landa, about one hour away from San Sebastian, serves traditional food with great ingredients and excellently executed. The kokotxas were better than the benchmark dish from Elkano.
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- Gerhard Huber added a new meal Lunch at Casa Julián de Tolosa at Casa Julián
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Here we go, this is San Sebastian, the city with the highest concentration of GM stars per inhabitants.
But maybe because or despite of this, there are places which have no rating but they serve you a sole which makes you cry.
Then just to really put the knife into you, they top it with a 5 year old holstein grilled on the outdoor parilla.
I... More
Here we go, this is San Sebastian, the city with the highest concentration of GM stars per inhabitants.
But maybe because or despite of this, there are places which have no rating but they serve you a sole which makes you cry.
Then just to really put the knife into you, they top it with a 5 year old holstein grilled on the outdoor parilla.
I have not even mentioned the unbelievable Hongos con huevo and the chipirones.
All of this at a price which in so called Food Temple is required to talk to the receptionist.
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Chef Setsuo Funahashi is a third-generation master and is pursuing the refined pre-Edo sushi style.
He creates sushi using fresh seafood collected in Kitakyushu but uses for the seasoning a rice vinegar from Akasu which is especially and only produce for him.
His shari is on the acidic side (which I like) and the nets cut flawlessly. The tomago was... More
Chef Setsuo Funahashi is a third-generation master and is pursuing the refined pre-Edo sushi style.
He creates sushi using fresh seafood collected in Kitakyushu but uses for the seasoning a rice vinegar from Akasu which is especially and only produce for him.
His shari is on the acidic side (which I like) and the nets cut flawlessly. The tomago was served as a rice-egg sandwich which I have not encountered before.
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- Gerhard Huber added a new meal Lunch at Iturrioz at Iturrioz
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- Gerhard Huber added a new meal Dinner at Patxikuenea erretegia at Patxiku - Enea
What Elkano is for rodaballo (turbot), Patxikuenea is for besugo (sea bream).
For good measures we ordered a 5 year Holstein (mini-)chuleton to balance it.
Excellent traditional food at prices which one simply cannot understand, for example the bottle of Mauro seen for €35.