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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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Is this the future of fine dining? A 3 star restaurant that excell on all techniques and ingredients, live execution at the counter seatings and enjoyable wine parrings and manages to be informal like feeling at home! It just might be
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- Gerhard Huber added a new meal Lunch at L'Instant du Sud at L'Instant du Sud
Wonderful Bib Gourmand close to Arles. Honest cooking and incredible value for money - four courses for €37.
An interesting wine selection with emphasis on local wines from the Costières de Nîmes Appellation
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- Gerhard Huber added a new meal Lunch at Quintessence (カンテサンス) at Quintessence
Very disappointing meal at the 3 star restaurant serving a strange style of French food.
No photo policy.
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- Gerhard Huber added a new meal Lunch at DSTAGE at DSTAgE
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- Gerhard Huber added a new meal Dinner at 前田 Maeda at Maeda (前田)
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Wolfgang Zankl has been around. He cooked at Mraz & Sohn, Amass, The Clove Club and with Simon Rogan. In 2015 he opened his place in Vienna.
The tasting menu only is ingredients driven but without any dogma. He uses unashamed lemon and pepper, but serves also fermented dishes. Very focused he combines great flavour and executes with panache.
The... More
Wolfgang Zankl has been around. He cooked at Mraz & Sohn, Amass, The Clove Club and with Simon Rogan. In 2015 he opened his place in Vienna.
The tasting menu only is ingredients driven but without any dogma. He uses unashamed lemon and pepper, but serves also fermented dishes. Very focused he combines great flavour and executes with panache.
The wine pairing has interesting choices, a Manzanilla, 2 old white wines but not one single red, even with the Mangalica pork!
The place is tiny and hardly changed from the former Wirtshaus interior, but comfortable chairs make the hours of the meal fly by.
Casual fine dining at its best. Less
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Wonderful new "Viennese Beisl". Modern Austrian cuisine with international influences,
local ingredients, French classical training and execution.
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- Gerhard Huber added a new meal Dinner at Sushi Noz at Sushi Noz
Nozume Abe is another new arrival in New York, offering Edo mae style high end sushi.
Sushi Noz is a stunningly beautiful 8 seat restaurant. There is nothing which has not been thought about it a lot with a great attention to details. The counter is made out of Hinoki Cypress from central Japan. They give you even a little pad for your telephone... More
Nozume Abe is another new arrival in New York, offering Edo mae style high end sushi.
Sushi Noz is a stunningly beautiful 8 seat restaurant. There is nothing which has not been thought about it a lot with a great attention to details. The counter is made out of Hinoki Cypress from central Japan. They give you even a little pad for your telephone so you would not scratch the surface of the counter.
The relatively short Otsumami consisted of five plates which were all executed a a very high level, Kinki and Kaki being my favourites.
This was followed by 13 nigiris, soup and tamago.
The shari had enough acidity and the neta was aged to the right amount. For me the kohada and awabi were my favourites.
Overall a really interesting addition to the NYC sushi dining scene, even though that I think Amane still holds an edge. Less
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Another Kappo restaurant in Kyoto. Completely different style than Suzuen. Hectic, busy, full to the tilt, churning out great food at high speed. 5 Chefs behind the counter working non stop.
All of this with great deliberation and technique. And for half the price.
Ps; One picture shows the Chef personally taking a reservation for another day... More
Another Kappo restaurant in Kyoto. Completely different style than Suzuen. Hectic, busy, full to the tilt, churning out great food at high speed. 5 Chefs behind the counter working non stop.
All of this with great deliberation and technique. And for half the price.
Ps; One picture shows the Chef personally taking a reservation for another day in the middle of the service. I thought only woman can multi task. Less
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