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 Burnt Ends at Burnt Ends
Extebarri in Singapore. Every dish is touched by fire prepared in an open kitchen for a 18 seater counter.
The king crab, the beef sand and the pigeon being the outstanding mains, but the star of the evening was a simple eggplant and miso dish. The grilling created a soft texture which went very well with the smoky flavour. A sublime dish.
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- Gerhard Huber added a new meal Dinner at Gaggan at Gaggan – Bangkok
Finally at the restaurant which was for years the best in Asia on WB50 Asia list.
Playful and flavourful 25 impressions which sometimes miss the mark but most of the time are spot on.
Great fun if you positively engage into the offering and don't expect to be impressed only by great ingredients.
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- Gerhard Huber added a new meal Lunch at NOOR at Noor
What a triumph!
Quite often in this age of omnipresent social media young Chefs cannot help themselves being influenced by all those photos they can see. They then feel pressured to imitate and add plenty of luxurious ingredients to their dishes.
Not so here. Paco Morales despite his schoolboyish looks and demeanour seems to have a strong and... More
What a triumph!
Quite often in this age of omnipresent social media young Chefs cannot help themselves being influenced by all those photos they can see. They then feel pressured to imitate and add plenty of luxurious ingredients to their dishes.
Not so here. Paco Morales despite his schoolboyish looks and demeanour seems to have a strong and totally independent mind.
His dishes are very original, the combination of flavours unique and the execution without any flaws.
Being in Cordoba the ambiente as well as the food shows strong Arabic influences which makes the whole experience even more interesting.
These things are very hard to predict, but I would not be surprised if we have another 3 star restaurant in the coming.
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Traditional trattoria with an incredible wine list. The Amarone sections goes on for pages. The food is solid and well priced as one would expect in Italy.
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I really was looking forward to this meal. Oustau de Baumanière was declining until Glenn Viel took over. I had a great lunch there in September 2018 and saw the resurrection. It was exciting. And the Guide Michelin also noticed and rewarded them with the return of the third star.
However, I am not sure what happened. Maybe Mr. Viel is pushing too... More
I really was looking forward to this meal. Oustau de Baumanière was declining until Glenn Viel took over. I had a great lunch there in September 2018 and saw the resurrection. It was exciting. And the Guide Michelin also noticed and rewarded them with the return of the third star.
However, I am not sure what happened. Maybe Mr. Viel is pushing too hard, maybe the budget is tied after the pandemic, I don't know.
There were bright spots, like the snails from St Remy de Provence in garlic and mushroom juice, the first dish which gave me great hope. The wonderful texture of the snails, paired with a lovely acidity and umami from the mushroom composed a great dish. The Milk-fed lamb with Tétragone » spinach and seaweed and « Marinière » lamb juice, a classic, was as good as it gets.
The second dish, Intense and strong, smooth red mullet came in three parts, whereas the tartare was ok, but the intense cream was not. Salty, too strong, simply boring.
The «Croque» Cod, tarragon creamy, a signature of Mr. Viel to reinterpret sandwiches, has a middle layer of cod. The cod was processed and pressed. This created a fish cake like texture and took away all the taste.
The food was simply not good and underwhelming for a newly minted three star place.
Add to this the absolutely packed dining room (totally understandable after the pandemic), which pushed the front of the house to and maybe even beyond its limits. The bill is not paid at the table but on the way out, where they have installed a bar with a cashier like in a chain restaurant. Together it made it a disappointing meal.
But there is always hope. I believe in the skills of Mr. Viel and will come back. I trust it has been one of those off-days.
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- Gerhard Huber added a new meal Dinner at Etz Restaurant at etz
Etz in Nürnberg is a culinary gem that marries fine dining with a profound philosophy of mindfulness and sustainability. Established in September 2021 by the acclaimed chef Felix Schneider, Etz quickly garnered attention and acclaim, earning two Michelin stars and a Green Star for sustainability. Schneider’s vision for Etz was clear from the outset:... More
Etz in Nürnberg is a culinary gem that marries fine dining with a profound philosophy of mindfulness and sustainability. Established in September 2021 by the acclaimed chef Felix Schneider, Etz quickly garnered attention and acclaim, earning two Michelin stars and a Green Star for sustainability. Schneider’s vision for Etz was clear from the outset: to create a dining experience deeply rooted in local ingredients and seasonality.
Felix Schneider's culinary pedigree is impressive. Before founding Etz, Schneider honed his skills at prestigious establishments such as Hotel Burg Wernberg, a two-star Michelin hotel, and Aumer's La Vie in Nürnberg, where he earned his first Michelin star. His most notable stint was at Sosein in Heroldsberg, where he achieved two Michelin stars and a Green Star, recognizing his commitment to sustainable practices
Etz’s menu is a testament to Schneider’s meticulous and almost scientific approach to cooking. He breaks down ingredients to their essential elements, often growing or foraging them himself. This approach not only highlights the purity and flavor of each ingredient but also showcases Schneider’s creativity and deep respect for nature. The restaurant’s philosophy centers on appreciating the moment and understanding the origins of each component on the plate, creating a unique dining experience that challenges perceptions and inspires culinary mindfulness.
Customer reviews of Etz often praise the innovative and thoughtful cuisine, emphasizing the restaurant's focus on sustainability and the exceptional quality of its ingredients. Diners are frequently impressed by the creativity of the dishes and the immersive dining atmosphere, which fosters a close connection to nature and the present moment.
Since its inception, Etz has not only established itself as a leader in sustainable fine dining but also set a benchmark for culinary excellence in Nürnberg. The move to a permanent location has allowed Schneider and his team to fully realize their vision, complete with an open kitchen, a workshop, and a test kitchen for continuous experimentation and refinement of dishes .
What sets Etz apart from other dining establishments is its deep commitment to sustainability and its unique philosophical approach. This combination of top-tier cooking and mindful practices makes it a standout destination for diners seeking both exceptional cuisine and an unforgettable, meaningful dining experience. Etz is not just a restaurant; it is a celebration of local ingredients, sustainability, and the joy of culinary discovery. Less
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- Gerhard Huber added a new meal Lunch at Asador Etxebarri at Etxebarri
25 years eating at the master of fire.
Victor Arguinzoniz single handedly change the way cooks all of the world look at fire to cook.
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- Gerhard Huber added a new meal Dinner at Syttende at Syttende with Mikkel Steen Andersen and Tomoko Morikawa
Syttende, which opened in 2019 and fully booked since then, is located on the 17th floor of the highest building in Sønderborg. How Danfoss, the company behind this development managed to get an exception to the regulation that no building should be taller than the Church is unclear to me. Maybe their offer to create a public platform on the 16th floor... More
Syttende, which opened in 2019 and fully booked since then, is located on the 17th floor of the highest building in Sønderborg. How Danfoss, the company behind this development managed to get an exception to the regulation that no building should be taller than the Church is unclear to me. Maybe their offer to create a public platform on the 16th floor might have helped. Anyway, the building in itself is a technical marvel that set a new standard for energy-efficient building operation. It is also a hotel with wonderful rooms opening up to a magnificent view over the ocean and the adjacent city. The restaurant is very elegant and of course has the best view sitting on top of the building.
The food is inspired by the region, South Jutland, but the restaurant does not follow a local dogma like so many others. They are happy to source the best ingredients from wherever they can get them.
The meal actually starts in the lobby of the hotel, as one needs to be accompanied by a waiter to get to the 17th floor. It is actually quite fun, to be picked up, escorted to the elevator and then fed while you glide up to the top floor. There it opens into the spacious dining room with a private room attached to it.
Once settled the kitchen starts sending out snacks which gradually morph into the main dishes. Every dish is carefully designed and the flavors very well calibrated. The execution is flawless.
There were clear highlights. The Kohlrabi & Kefir, a dish which does not sound special, but really tastes good. The kohlrabi lends texture and acidity, while the kefir balances the whole dish. The pairing of a scallop, barely cooked, with hazelnut is well used, but in this case very well done. The veal with truffle, the veal cooked pink with a layer of Australian summer truffle proved to be a great ending of the savory dishes. However, the first dessert was a transition, kiwi and patak pepper, very tasty.
The wine list is deep and international. This is a new restaurant in Denmark, so not many bargains on it, but still quite impressive. The sommelier was challenged to bring something which is new, interesting and affordable and met this challenge with bravour.
This place is cooking well at a 2 star Guide Michelin level and I would not be surprised if it gets elevated next year after a mandatory waiting period. It is already hard to book now and will most likely become impossible to book once the food caravan starts going there.
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https://www.chefspencil.com/affordable-expensive-michelin-restaurants-in-europe/
So, if you’re thinking of traveling around Europe this summer, you might want to keep this article on hand. And not to pressure you, but with the inflation rate at record highs, restaurant prices may also be rising. Many of the world’s best restaurants have already... More
https://www.chefspencil.com/affordable-expensive-michelin-restaurants-in-europe/
So, if you’re thinking of traveling around Europe this summer, you might want to keep this article on hand. And not to pressure you, but with the inflation rate at record highs, restaurant prices may also be rising. Many of the world’s best restaurants have already increased their prices in 2022, so now is the time to dust off that bucket list and enjoy a fancy dinner at a Michelin-starred restaurant. Less
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