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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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Restaurants
- Gerhard Huber added a new restaurant list The Most Affordable Michelin-Starred Restaurants in Europe
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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- Gerhard Huber added a new meal Dinner at LYST at Lyst
Lyst in Vejle, quite a destination. The restaurant is in a purpose built iconic building designed by Olafur Eliasson and Sebastian Behmann, opened in 2018 and was inspired by the immediate surroundings of Vejle, which gave shape to the building. The fjord flows directly through the building; the wind, water, harbour, land, and changing weather are constantly... More
Lyst in Vejle, quite a destination. The restaurant is in a purpose built iconic building designed by Olafur Eliasson and Sebastian Behmann, opened in 2018 and was inspired by the immediate surroundings of Vejle, which gave shape to the building. The fjord flows directly through the building; the wind, water, harbour, land, and changing weather are constantly present. Inside one finds circles everywhere, symbolizing the philosophy of the restaurant to only source ingredients from within a circle of 100km. The meal gets served in multiple locations inside and outside within the building. It starts with a cocktail at the entrance, and continues at the bar counter. Most of the dishes are served in the dining room where sail-like structures are separating the dishes. These sails get moved by the wait staff to give the dinner the impression of being out on sea (which one technically is, as the building is inside the fjord).
The food is Nordic and innovative and gets served on interesting plates with specially designed cutlery. All of the dishes are well executed, very tasty and interesting. The outstanding were the Leeks - Smoked cheese from Lindved. What is not mentioned are the sepia tagliatelle which made the dishes super interesting from a taste and texture point of view. The Solist potato - Caviar, a very early harvest potato with their own caviar is of course luxury comfort food, but very, very good. The Brill - Sep mushrooms was another outstanding dish, the brill glassy executed, very tasty, the mushroom sauce delivering savory and acidic flavors to make it a very special dish.
The wine list is deep and the wines are stored in the wine cellar beneath the sea level.
The service is very friendly and professional, the chefs also come out to present and explain the dishes. Everybody is very competent to answer any question one might think of.
All in, a very good and tasty meal, an extraordinary experience, surely worth a special trip to Vejle.
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- Gerhard Huber added a new meal Dinner at LYST at Lyst
Lyst in Vejle, quite a destination. The restaurant is in a purpose built iconic building designed by Olafur Eliasson and Sebastian Behmann, opened in 2018 and was inspired by the immediate surroundings of Vejle, which gave shape to the building. The fjord flows directly through the building; the wind, water, harbour, land, and changing weather are constantly... More
Lyst in Vejle, quite a destination. The restaurant is in a purpose built iconic building designed by Olafur Eliasson and Sebastian Behmann, opened in 2018 and was inspired by the immediate surroundings of Vejle, which gave shape to the building. The fjord flows directly through the building; the wind, water, harbour, land, and changing weather are constantly present. Inside one finds circles everywhere, symbolizing the philosophy of the restaurant to only source ingredients from within a circle of 100km. The meal gets served in multiple locations inside and outside within the building. It starts with a cocktail at the entrance, and continues at the bar counter. Most of the dishes are served in the dining room where sail-like structures are separating the dishes. These sails get moved by the wait staff to give the dinner the impression of being out on sea (which one technically is, as the building is inside the fjord).
The food is Nordic and innovative and gets served on interesting plates with specially designed cutlery. All of the dishes are well executed, very tasty and interesting. The outstanding were the Leeks - Smoked cheese from Lindved. What is not mentioned are the sepia tagliatelle which made the dishes super interesting from a taste and texture point of view. The Solist potato - Caviar, a very early harvest potato with their own caviar is of course luxury comfort food, but very, very good. The Brill - Sep mushrooms was another outstanding dish, the brill glassy executed, very tasty, the mushroom sauce delivering savory and acidic flavors to make it a very special dish.
The wine list is deep and the wines are stored in the wine cellar beneath the sea level.
The service is very friendly and professional, the chefs also come out to present and explain the dishes. Everybody is very competent to answer any question one might think of.
All in, a very good and tasty meal, an extraordinary experience, surely worth a special trip to Vejle.
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- Gerhard Huber added a new meal Dinner at Septime at Septime
Casual fine dining at its best. Completely relaxed open kitchen with an equally relaxed service. The dishes are all superbly executed, have very interesting and pleasing flavors. The wine list is dominated by natural wines, but well tasting and not too funky.
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- Gerhard Huber added a new meal Lunch at Paste at Paste
Fine dining Thai restaurant which uses old recipes and brings them into the world of today. They change ingredients and obviously use modern techniques but at the same time try to stay faithful to the original.
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- Gerhard Huber added a new meal Dinner at La Ragazza at La Ragazza
La Ragazza is a casual fine dining restaurant in the middle of the old quarter, Gamla Stan. It started as an experimental kitchen but soon became permanent when the owner recognized the potential. It serves a mixture of Nordic and Italian dishes.
Now it serves 12-14 small dishes, some of them just a bit size spoon, some of them slightly larger. The... More
La Ragazza is a casual fine dining restaurant in the middle of the old quarter, Gamla Stan. It started as an experimental kitchen but soon became permanent when the owner recognized the potential. It serves a mixture of Nordic and Italian dishes.
Now it serves 12-14 small dishes, some of them just a bit size spoon, some of them slightly larger. The execution is very good, the combination of flavors sometimes daring. Some of the dishes, however, are excellent.
The Noir de Bigorre pig in Paradise Nera jus gets served with bread and honey butter. But instead of putting the butter onto the bread, one gets instructed to put it on the pig where it melts. The bread then should be used to suck up the jus. A wonderful dish as the butter increases the already existing umami of the pig and makes it deeply succulent.
The Charcoal grilled Kabayaki eel is as good as some of the best unagi one can get in Japan. The sweet garum contains enough vinegar to add the needed acidity, the eel is cooked to perfection so it stays spongy and sweet. Some chanterelles and a pepper sauce complement the eel. A great dish.
The wine pairing is interesting with some sake woven into the line up, the highlight was the Rioja Alta 904.
This place serves excellent food at a reasonable price. The service is professional and very friendly. Make sure to make a reservation as it gets busy at times. There is also a small table in the kitchen, so for people who do not shy away from the warmth of the kitchen, this might be an interesting option.
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- Gerhard Huber added a new meal Lunch at Ett Hem at Ett Hem
Wonderful lunch in the new dining room/kitchen of this cosy hotel. The 3 course lunch menu is a steal.
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- Gerhard Huber added a new meal Dinner at RE-NAA at RE-NAA
Sven Erik Renaa runs three restaurants with completely different concepts in Stavanger. The flagship is Re-naa, his fine dining place. He recently got promoted to 2 stars in the Guide Michelin. Unfortunately during the pandemic he lost most of the brigade and in April this year his head chef Jae Bang who moved to Australia.
However, even though,... More
Sven Erik Renaa runs three restaurants with completely different concepts in Stavanger. The flagship is Re-naa, his fine dining place. He recently got promoted to 2 stars in the Guide Michelin. Unfortunately during the pandemic he lost most of the brigade and in April this year his head chef Jae Bang who moved to Australia.
However, even though, totally understandably, there are some execution issues with such a young and new team, the level of cooking is extraordinarily high. Some of his main courses are so good, that we had to ask for an “お代わり” or encore, Japanese style of one of them. And to my great astonishment the kitchen stoically registered this request and served it without missing a beat.
I think this is clearly a candidate for a third star, once everything, past pandemic, settled in.
Regarding the service, I have seen some good front offices over the years of going to restaurants, but never, ever something so slick. Everybody is responsible for everything, they are so present and at the same time so invisible that it becomes magic. Experience dinners will love this place just because of its service. Kudos! Less
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- Gerhard Huber added a new meal Dinner at Frantzén at Frantzén
Return visit at Fratzen. Masterful as ever, very tasty and delicious. Some new dishes, of course the classics.
The turbot with N25 special Frantzen caviar a dish so good that it is surely a benchmark for other turbots.
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