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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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- Gerhard Huber added a new meal Dinner at Ode at Ode
Freshly minted to be Number 13 on the WB50 Asia list, the Chef served up his spring menu with complete new creations. He still had the dragon ball and the Guinea fowl, but he even dropped his signature dish to serve us his new dishes.
As always the subtlety of flavors, the delicate layering and exquisite combination of tastes and texture are on... More
Freshly minted to be Number 13 on the WB50 Asia list, the Chef served up his spring menu with complete new creations. He still had the dragon ball and the Guinea fowl, but he even dropped his signature dish to serve us his new dishes.
As always the subtlety of flavors, the delicate layering and exquisite combination of tastes and texture are on a very high level. A simple tart of banana topped with fresh onions becomes a delightful bit to start the meal.
A super fresh burrata from Chiba with onions are a masterpiece of tangy texture and newly fermented taste.
A kohlrabi hides pieces of akakai, matching tastes of the sea with earthy flavors.
Young bamboo from Kumamoto topped with flowers and added cubes of hotate becomes one of the highlights. The interplay between the crunchiness and acidic juiciness of the bamboo and the softness and sweetness of the hotate was a very special highlight of the evening.
His Guinea fowl, something we always has on the menu, every time in a different preparation is brilliant. Soft, sweet and savory at the same time with two spumas to complement the taste sensation. In the drive to use the whole animal, he compliments the main serving with a lollipop of the liver and a ravioli with the remaining organs of this delicious animal.
Another outstanding meal from a Chef who remains humble despite the many accolades he is collection.
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- Gerhard Huber added a new meal Dinner at Taheizushi (太平寿し) at Taheizushi
The old master died in 2018 and his disciples took over. I had been there in August 2018 and were somewhat disappointed. Not this time. It is hard to tell if it was the season, clearly early April is a better season than the height of August, or the Chef hit their stride after taking over from the taisho, Chef Takaya.
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- Gerhard Huber added a new meal Dinner at Yung (私厨房 勇) at yung (私厨房 勇)
Fantastic Chinese Japanese restaurant and excellent value. I have rarely eaten a better veal cheek, so tender and exquisite flavoring.
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- Gerhard Huber added a new meal Dinner at Poppoyya at Poppo-ya (らーめん ぽっぽっ屋)
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- Gerhard Huber added a new meal Dinner at La Villa Madie at La Villa Madie
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- Gerhard Huber added a new meal Dinner at Jakob & Ethel Im Klösterle at Klösterle
He is from Southtyrol and she from Singapore. They met in a remote restaurant in the north of Sweden and now are cooking at the end of the valley where the bus line from Lech to Zug stops. This only can end up as a complete free format concept to reinterpret the cuisine of their surroundings.
The food is cooked family style, in the middle of the table.... More
He is from Southtyrol and she from Singapore. They met in a remote restaurant in the north of Sweden and now are cooking at the end of the valley where the bus line from Lech to Zug stops. This only can end up as a complete free format concept to reinterpret the cuisine of their surroundings.
The food is cooked family style, in the middle of the table. It is tasty with layers of flavors without being overpowering. Everything has a distinct signature. Wonderful, comfort food for Winter evenings with or without friends.
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- Gerhard Huber added a new meal Dinner at etz at etz
Felix Schneider is pure genius. And like other people in the same sphere, he has humour. And despite his accolades he remained humble.
Forget all the hype, like buying a cow and then using it in its entirety over the course of a few weeks, or his super local approach. Felix is an explorer of the essence of the taste of a product and aims to make humble... More
Felix Schneider is pure genius. And like other people in the same sphere, he has humour. And despite his accolades he remained humble.
Forget all the hype, like buying a cow and then using it in its entirety over the course of a few weeks, or his super local approach. Felix is an explorer of the essence of the taste of a product and aims to make humble vegetables sexy.
He and his team are incredibly successful in doing so.
His menus are full of flavor, seemingly simple but require complex procedures and sometimes days of work to get to the result. He is able to transcend the essence of a traditional German dish and create something sustainable and healthy while invoking the same taste and emotions you normally would get, wonderfully displayed in the Schlachtschuessel. His charcuterie, only produced in house from animals like the before mentioned cow, cannot get better. His take of a raw fish plate, various cuts from different lake trouts, has the quality of a Kaiseki place in Japan serving Masou from Biwako.
An unbelievable success and for me a wonderful development from my last visit. This is worth a journey, I am happy that the Guide Michelin recognized this and award Etz two stars. In my view, this is not the end. At aspera ad astra.
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it does not really get more classic than this. Wiener Schnitzel and Tafelspitz in the “Green Bar” of the Hotel Sacher. Surely not the best in town, but considering the Ambiente a must for a traveler to Vienna.
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- Gerhard Huber added a new meal Dinner at Alois at Alois - Dallmayr Fine Dining
Christoph Kunz took over the reigns from Diethard Urbansky with whom he worked as his sous-chef. I never liked the style of Mr. Urbansky, for me it was a completely useless 2* restaurant.
However, under the lead of Mr. Kurz things are quite differently. He produces product oriented dishes with not too many ingredients. Look for example at the picture... More
Christoph Kunz took over the reigns from Diethard Urbansky with whom he worked as his sous-chef. I never liked the style of Mr. Urbansky, for me it was a completely useless 2* restaurant.
However, under the lead of Mr. Kurz things are quite differently. He produces product oriented dishes with not too many ingredients. Look for example at the picture of the turbot before pouring the sauce. There is not much there but a simple slice of excellent turbot with a few condiments.
The canapés kick you off to a very good start with the popcorn with caviar and the oyster in buttermilk with blue berries the high light.
He obviously has instructed his staff to announce the dishes with minimal information. They come and tell you for example “scallop and fennel“ leaving out at least three other components. This might be not important for the scallop, but at the subsequent dish they left out the Foie gras, for the guest to discover under the beechnuts. Not really bad, but worth mentioning as a concept.
I felt that as they menu progressed the later dishes were a little under seasoned with the patisserie in urgent need of an upgrade.
Pleasant meal in relaxed, casual atmosphere with the staff dressed in all black with sneakers and a green apron. Some of them could be more friendly beside being very professional. Less
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