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 Hatou (波濤) at Hatou
12th meal
Late summer menu, as always excellent otsumami and 11 masterfully composed nigiris.
I feel so lucky that I have 6 reservation in the next 14 months lined up.
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- Gerhard Huber added a new restaurant list Reise ins innere Selbst
A culinary trip to the center of Austria, compiled by Alexander Rabl for Alacarte Austria.
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- Gerhard Huber added a new meal Lunch at Molière (モリエール) at Moliere
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- Gerhard Huber added a new restaurant list One star with Three star potential
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- Gerhard Huber added a new meal Dinner at Elkano at Elkano
The master of turbot. Classic food at its best. No description needed.
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- Gerhard Huber added a new meal Dinner at Mikla at Mikla
Mehmet Gürs, the Chef-Owner Of Milka opened this restaurant in 2005. It sources from all over Turkey and tries to bring the old Turkish cuisine into the 21st century.
And hs is doin quite a good job with it.
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- Gerhard Huber added a new meal Dinner at Vena (ヴェーナ) at Vena
Wine dinner at Vena with good friends.
The chef really pulled out all stops and produced a great menu with plenty of pasta dishes. The main was a local lamb which was delicious, even the endearing of the fat was perfect.
The wine were excellent too, with 2 outstanding and rare bottles. The Montevertine, Ambra Dolce Montevertine, Thea di Maggio 1992,... More
Wine dinner at Vena with good friends.
The chef really pulled out all stops and produced a great menu with plenty of pasta dishes. The main was a local lamb which was delicious, even the endearing of the fat was perfect.
The wine were excellent too, with 2 outstanding and rare bottles. The Montevertine, Ambra Dolce Montevertine, Thea di Maggio 1992, a white wine made out of Sangiovese. It was only produced in this year as the weather created noble rot on the grapes. The texture of the wine was like a Sauternes without the sweetness. The other one was 1967 Gaja Babaresco. Deep color, no oxidation hints on the nose, a hint of fruit still on the palate and a super long finish.
Most likely the only times in my life I will have the chance to drink those wines. Less
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- Gerhard Huber added a new meal Lunch at Miyamasou at Miyamaso
Summer menu at Miyamasou, 5th meal here and for me the best so far.
Carp, ayu, pig in pumpkin, hamo it was all there and better than ever.
I love this place.
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- Gerhard Huber added a new meal Dinner at SOWER at SOWER
Coleman Griffin, a young American Chef with stints at The Restaurant at Meadowood and benu in California, had his first job in Japan at Inua, the spin-off of Noma in Tokyo. After Inua closed he had a few short term projects before starting to work on the Sower/Hotel du Lac project. There he created with his partners in a former retreat for NTT employees... More
Coleman Griffin, a young American Chef with stints at The Restaurant at Meadowood and benu in California, had his first job in Japan at Inua, the spin-off of Noma in Tokyo. After Inua closed he had a few short term projects before starting to work on the Sower/Hotel du Lac project. There he created with his partners in a former retreat for NTT employees a wonderful oasis on the shores of Biwako, the largest lake in Japan. There are rooms in the main building but also some individual cottages a short walk from it.
The restaurant is mainly a counter seating set up with 2-3 tables for up to four people. The open kitchen has a big open fire pit. The ingredients are sourced mostly local, the restaurant provides you with a detailed map showing all suppliers and partners.
The food follows roughly the Kaiseki sequence of dishes, but always adds a modern twist to it. The flavors are delicious and the execution expertly. The kitchen team seems to work silently in a well rehearsed choregraphie with Chef Coleman often putting the finishing touches to the plating.
Given that this place is open for 6 months and it is the first head chef position for Coleman, the result is extraordinary. I am sure this place is going to be a destination restaurant which will require long term planning for a reservation.
Well done! Kudos to Coleman and his team.
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