About
travels for friends, food and wine - in exactly this order
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San Sebastian, Spain
Born
July 21
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A genuinely good Japanese restaurant outside Japan. Managed by Chef Roger, he of course sources most of the ingredients (>75%) from the Nordic region to produce his NorMae. (Nordic Edomae).
Great sashimi, tataki and dashi for the soup. Even the nigiri with rice from Japan are very tasty.
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- Gerhard Huber added a new meal Feast at Neighborhood at Neighborhood
An unbelievable feast at Neighborhood. David Lai pulled out all his stops and loaded the table with one delicious dish after the other.
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- Gerhard Huber added a new meal Dinner at Maaemo at Maaemo
The New Maaemo!
A dramatic set-up, double, maybe even triple height entrance. A Lounge with a wine cellar down below with an open fire place where one gets served the snacks. The dining room is also double height with four kitchen islands and can host up to 30 people. A beautiful place, well fitting to the beautiful food which gets produced there.
Esben... More
The New Maaemo!
A dramatic set-up, double, maybe even triple height entrance. A Lounge with a wine cellar down below with an open fire place where one gets served the snacks. The dining room is also double height with four kitchen islands and can host up to 30 people. A beautiful place, well fitting to the beautiful food which gets produced there.
Esben Holmboe Bang always impressed me with his gentle and precise cooking. I still remember the Arctic Cod, steamed with salted butter as a benchmark for me when it comes to cod.
In his second iteration he evolves and even further improves his cooking. Downstairs in the Lounge six snacks were served of which the warm duck leg and the Lompe (also known as potetkaker), a small variety of potato-based Norwegian flat bread, were the stars. The doughnut, warm and succulent, the hazelnut and pickled vegetables providing texture and acidity. You would have thought that langoustine and rose petals work together? But they did and the Lompe provided the perfect vessel for them.
Upstairs in the Dining Room the atmosphere completely changed. Where Esben ruled his kitchen upstairs in the old restaurant with military drill and loudness, now the executive chef Martin commands his brigade in total silence. They all work with focus and precision. The resulting food is perfect but also venerable and delicious.
The scallops, the turbot and the lamb were all lawyered with vegetables and fruits. The resulting flavor combination is incredibly satisfying.
The front office operates a very smooth service with the roles equally distributed.
All in, a true 3 star place (worth an extra journey). Kudos to the team which improved on an already perfect place.
10th meal
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A very small Kaiseki restaurant serving very traditional food. Some of the dishes very thoughtful and delicious. The Hassun (八寸) guided you through the offering of the season from a Chanwanmushi to a grilled tofu. The Yakimono (焼物) was a bamboo sliced in the small cubes but then put together into round shape and served on a hot stone. The Mukōzuke... More
A very small Kaiseki restaurant serving very traditional food. Some of the dishes very thoughtful and delicious. The Hassun (八寸) guided you through the offering of the season from a Chanwanmushi to a grilled tofu. The Yakimono (焼物) was a bamboo sliced in the small cubes but then put together into round shape and served on a hot stone. The Mukōzuke (向付) was worthy a high end sushi restaurant.
All in a very good place, certainly worth a return trip. Less
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- Gerhard Huber added a new meal Dinner at Restaurant Ederer at Ederer
Visit of the old master Karl Ederer, who since 2019 runs again his own place.
Sold craftsmanship, especially the first local porcini mushrooms. The main course, one of his speciality a ray wing with leeks.
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- Gerhard Huber added a new meal Dinner at Pispalan Pulteri at Pispalan Pulteri
Historic restaurant in Tampere. Founded in 1968 as an experimental restaurant for the State Alcohol Monopoly it specializes in snail and pork steaks, the so called Super Steak.
The food is very rustic but very tasty. The pork steak cooked to order with their house sauce and served with vegetables and potatoes.
All of this at a very reasonable price.... More
Historic restaurant in Tampere. Founded in 1968 as an experimental restaurant for the State Alcohol Monopoly it specializes in snail and pork steaks, the so called Super Steak.
The food is very rustic but very tasty. The pork steak cooked to order with their house sauce and served with vegetables and potatoes.
All of this at a very reasonable price. Less
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A German beer garden as it should be, huge chestnuts giving plenty of shade, they serve Augustiner beer and the food is hearty and delicious.
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Return visit to Bruno Verjus. Free wheeling, inspired, always tasty and wonderful flavors.
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- Gerhard Huber added a new meal Lunch at L’Ambroisie at L'Ambroisie with Tomoko Morikawa
Back to my favorite classics for some more excellent food.
The ingredients, the precision of the cooking and combination of flavor is unparalleled.
The Pastilla de thon rouge aux abricots et pistaches, salmigondis de tomates for example amplify this. I usually stay away from tuna dishes as the are boring. However this one was not. Quite the opposite.... More
Back to my favorite classics for some more excellent food.
The ingredients, the precision of the cooking and combination of flavor is unparalleled.
The Pastilla de thon rouge aux abricots et pistaches, salmigondis de tomates for example amplify this. I usually stay away from tuna dishes as the are boring. However this one was not. Quite the opposite. The tuna, a senaka cut, was seared on the outside and raw on the inside. It was wrapped in filo-dough and accompanied with tomatoes, pistachios and apricots. What was not mentioned on the menu were lemons. These proved to be a master stroke because it added acidity to the dish which elevated it to a masterpiece. I was really tempted to order another one.
Very rarely one can find such excellent restrained cooking. I could not disagree with those who find this place boring. For me it is a must when in Paris. Less