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travels for friends, food and wine - in exactly this order
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July 21
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- Gerhard Huber added a new meal Dinner at King's Joy at King's Joy
Dining at King’s Joy was an exquisite experience that truly redefined my understanding of vegetarian cuisine. From the moment we were seated, the ambiance exuded elegance, and the service was impeccable, making us feel welcomed and well cared for throughout the evening.
Course Highlights
Seeding - Mango Yogurt
The meal began with a delightful... More
Dining at King’s Joy was an exquisite experience that truly redefined my understanding of vegetarian cuisine. From the moment we were seated, the ambiance exuded elegance, and the service was impeccable, making us feel welcomed and well cared for throughout the evening.
Course Highlights
Seeding - Mango Yogurt
The meal began with a delightful Mango Yogurt, aptly named "Seeding." This refreshing start perfectly balanced the sweetness of the mango with the subtle tang of yogurt, setting the tone for the flavors to come.
Wild Red Mushroom Soup
The Wild Red Mushroom Soup was a revelation. The earthy, robust flavors of the wild mushrooms created a deeply satisfying broth that warmed the soul.
Nerle Grass Seed Bamboo Pith
Next, the Nerle Grass Seed Bamboo Pith showcased a delicate interplay of textures and flavors, with the bamboo pith providing a light, crisp counterpoint to the more substantial grass seeds.
Fresh Jasmine Sautéed Gorgon Fruit with Jasmine Tea
The Fresh Jasmine Sautéed Gorgon Fruit was paired beautifully with Jasmine Tea. The floral notes of the jasmine perfectly complemented the subtle sweetness of the gorgon fruit, creating a harmonious dish that was both fragrant and flavorful.
Clay Pot Warm Mushroom Peach Resin Stew
The Clay Pot Warm Mushroom Peach Resin Stew was a standout. The combination of hearty mushrooms and the unique texture of peach resin resulted in a stew that was both comforting and sophisticated.
Green Sichuan Pepper Bamboo Shoots and Mountain Yam
The Green Sichuan Pepper Bamboo Shoots and Mountain Yam offered a delightful kick of spice, with the crispness of the bamboo shoots and the tender mountain yam providing a satisfying contrast.
Black Diamond - Wild Mulberry Liquor
A palate cleanser, the Black Diamond Wild Mulberry Liquor was rich and smooth, with the deep, fruity notes of mulberries leaving a lingering sweetness.
Fermented Bean Curd in Palmito
The Fermented Bean Curd in Palmito was another highlight, with the creamy bean curd and the tender palmito creating a dish that was both hearty and light.
Quinoa Boletus Wellington with Honey Pineapple Enzyme
The Quinoa Boletus Wellington was a masterpiece. The quinoa and boletus filling was encased in a perfectly flaky pastry, and the Honey Pineapple Enzyme added a delightful touch of sweetness and acidity.
Temitomyces Organic Seasonal Greens
The Temitomyces Organic Seasonal Greens were cooked to perfection, showcasing the natural flavors of the fresh vegetables and temitomyces mushrooms.
Imperial Osmanthus Milk Pudding and Desserts
The meal concluded with a trio of desserts: the Imperial Osmanthus Milk Pudding, Hazelnut Cheese Mung Bean Cake, and Almond Lotus Seed Glutinous Rice. Each dessert was a delicate blend of traditional Chinese flavors and modern culinary techniques, providing a sweet and satisfying end to the meal.
Chef, History, and Accolades
KINGS's JOY was founded in 2012 by David Yin, a devout Buddhist and former technology entrepreneur. The restaurant is located near the Lama Temple, a significant spiritual landmark, which reflects its emphasis on a serene and mindful dining experience. Under the leadership of head chef Gary Yin, the restaurant has flourished. Chef Gary, the founder's son, trained in various prestigious kitchens around the world and brought his creativity and dedication to promoting plant-based cuisine to KINGS's JOY.
The restaurant has received numerous accolades, including being awarded three Michelin stars in the 2021 Beijing Michelin Guide, making it the first vegetarian restaurant in China to receive such an honor. It has also consistently been listed among Asia's 50 Best Restaurants and was recognized by Gambero Rosso as one of the top vegetarian restaurants in the world.
Wine Pairing
The Chinese wine pairing was an excellent value and offered interesting selections that complemented each course beautifully. The variety and quality of the wines enhanced the overall dining experience, making each sip a delightful discovery.
Overall Impression
King’s Joy exceeded all expectations, offering a vegetarian dining experience that was both innovative and deeply satisfying. The unique flavor profiles kept the palate intrigued throughout the meal, and the elegant presentation and superb service made the evening truly memorable. This is a must-visit for anyone looking to explore the heights of vegetarian cuisine in Beijing.
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- Gerhard Huber added a new meal Dinner at Alchemist at Alchemist
Alchemist in Copenhagen continues to be an extraordinary dining experience that transcends the traditional boundaries of what a restaurant can offer. Having dined there six times, I can confidently say that this latest visit was the best yet. Chef Rasmus Munk's concept of "Holistic Dining" blends gastronomy with art, theater, and social commentary,... More
Alchemist in Copenhagen continues to be an extraordinary dining experience that transcends the traditional boundaries of what a restaurant can offer. Having dined there six times, I can confidently say that this latest visit was the best yet. Chef Rasmus Munk's concept of "Holistic Dining" blends gastronomy with art, theater, and social commentary, creating a multi-sensory journey through 50 courses. Classics like the omelette remain, but the new additions are exceptional, showcasing Munk's relentless creativity and his commitment to provoking thought on global issues like sustainability and social justice.
The immersive experience, from dining under a planetarium-like dome to being led through different "acts" of the meal, continues to push the boundaries of fine dining. Alchemist already holds two Michelin stars and numerous accolades, including topping the Opinionated About Dining (OAD) Europe Top 100 list and being ranked eighth on the World’s 50 Best Restaurants list. Based on the consistent innovation and impact of each visit, I predict it won’t be long before Alchemist is awarded its third Michelin star. Each visit is more than just a meal—it's a profound and unforgettable experience that sets a new standard in the culinary world. Less
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- Gerhard Huber added a new meal Dinner at RE-NAA at RE-NAA
Re-Naa in Stavanger offers an extraordinary culinary experience that seamlessly blends the richness of Norwegian ingredients with masterful technique, earning it three Michelin stars and solidifying its place among the world's finest restaurants. The evening began with a series of inventive dishes that set the tone for what would be a memorable journey... More
Re-Naa in Stavanger offers an extraordinary culinary experience that seamlessly blends the richness of Norwegian ingredients with masterful technique, earning it three Michelin stars and solidifying its place among the world's finest restaurants. The evening began with a series of inventive dishes that set the tone for what would be a memorable journey through the flavors of Norway. The meal featured delicate buckling with potato and whitefish caviar, followed by a vibrant combination of brown crab with ginger and yuzu, and an exquisite presentation of peas from Brimse paired with caviar. Each dish showcased a deep respect for local produce and an innovative approach to Nordic cuisine.
Particularly noteworthy were the dishes that stood out as exceptional. The mahogany clam from Bergen, paired with tomato, delivered a depth of flavor that was both surprising and delightful, highlighting the freshness of the seafood with a perfect balance of acidity. The sourdough bread made from emmer, accompanied by butter from Fagerdalen Stol, was a simple yet sublime offering, demonstrating the restaurant’s ability to elevate even the most humble ingredients to an art form.
The mountain trout from Sirdal, served with caviar and Vin Jaune, was another highlight. The dish was a perfect marriage of the trout’s rich, buttery texture with the subtle brininess of the caviar, all harmonized by the complexity of the Vin Jaune. The monkfish, accompanied by chanterelles, chicken butter, and peas, was equally impressive, showcasing the chef's talent in creating dishes that are both comforting and sophisticated. However, the star of the evening was the grilled lamb from Nyyyt, served with rapini and lemon thyme. The lamb was so exceptional that we found ourselves ordering it a second time, captivated by its tenderness and the exquisite balance of flavors.
Re-Naa’s menu is a testament to Sven Erik Renaa’s culinary philosophy, where each dish tells a story of the Norwegian landscape, brought to life through impeccable technique and an unwavering commitment to quality. The experience was not just about eating; it was a journey through the seasons and terrains of Norway, crafted with precision and presented with elegance. The restaurant’s intimate setting, combined with the open kitchen concept, allowed for a deeper connection with the food and the chefs, making the dining experience both personal and unforgettable.
In every aspect, from the innovative use of local ingredients to the seamless execution of each dish, Re-Naa exceeded expectations, offering a dining experience that was both profoundly satisfying and richly memorable. It’s no surprise that this restaurant has earned three Michelin stars; it is a true reflection of culinary artistry at its finest. Less
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- Gerhard Huber added a new meal Dinner at Kong Hans Kaelder at Kong Hans Kælder
In a city known for its innovative dining scene, Kong Hans Kælder offers a refreshingly classic take on French cuisine, rooted in tradition and executed with precision. Located in a 12th-century medieval cellar in the heart of Copenhagen, this two-Michelin-starred restaurant provides a dining experience that blends historical charm with culinary finesse.... More
In a city known for its innovative dining scene, Kong Hans Kælder offers a refreshingly classic take on French cuisine, rooted in tradition and executed with precision. Located in a 12th-century medieval cellar in the heart of Copenhagen, this two-Michelin-starred restaurant provides a dining experience that blends historical charm with culinary finesse. Under the guidance of Head Chef Mark Lundgaard, Kong Hans Kælder continues to be a premier destination for those who appreciate the art of traditional French gastronomy.
My recent visit to Kong Hans Kælder was a testament to its well-earned reputation. The evening commenced with a series of hors d'oeuvres that set a promising tone. The Gillardeau oysters, accompanied by a touch of horseradish, were a perfect introduction—fresh and briny with a subtle kick. The Toast Melba, enhanced by chipotle and cilantro, offered a delightful combination of crunch and flavor.
One of the standout dishes was the Rossini Black Label caviar served with a quail egg. This dish was a true indulgence, with the rich, briny caviar harmonizing beautifully with the delicate egg. The Wagyu, paired with cognac and tarragon, was a highlight as well, showcasing the meat’s tenderness and the aromatic complexity of its accompaniments. Another memorable dish was the goose, complemented by apricot and marjoram, which struck a delicate balance between sweetness and savory notes. The Fried Bread with Comté and rosemary was a satisfying, rustic bite that added a touch of comfort to the meal.
As the meal progressed, each course reinforced the restaurant’s commitment to classic French cooking. The scallop with caviar and Champagne sauce was a fine example of understated elegance, allowing the natural sweetness of the scallop to shine. The turbot, served on the bone with artichoke and saffron sauce, was well-executed, with the fish’s flavor enhanced by the sauce’s subtle richness. The Danish lobster, paired with yellow beets and bisque, highlighted the freshness of the seafood, complemented by the earthy sweetness of the beets.
The Girasole pasta with chanterelles and parsley was a simple yet satisfying dish, demonstrating how quality ingredients and careful preparation can elevate a straightforward recipe. The "Rabbit à la grenobloise" was another well-prepared dish, featuring tender rabbit balanced by a sauce that added just the right amount of acidity. The Pithivier, filled with black winter truffle and served with sauce vin jaune, was a decadent nod to traditional French cuisine, leaving a lasting impression.
Service at Kong Hans Kælder adds to the restaurant’s classic appeal. The old-school touch of final plating by the waiter in the dining room added a level of sophistication to the experience. The cheese trolley, with 24 meticulously selected cheeses, was a highlight, featuring predominantly French varieties with one standout from Switzerland. Each cheese was in perfect condition, a true treat for any cheese lover.
Dessert at Kong Hans Kælder was a fitting conclusion to the meal. The Yuzu sorbet provided a refreshing interlude, while the "Redgrod med flode," a Danish classic, brought a comforting finish to the evening. The dessert trolley, offering a variety of sweet options, was an indulgent end to a well-rounded meal.
In summary, Kong Hans Kælder delivers a very good dining experience that is both classic and refined. While it may not push the boundaries of culinary innovation, it excels in providing a well-executed, traditional French meal in a setting steeped in history. For those seeking to enjoy high-quality French cuisine in Copenhagen, Kong Hans Kælder remains a solid choice, offering a dining experience that honors the timeless principles of fine dining. Less
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- Gerhard Huber added a new meal Dinner at Iris at Iris
Iris in Rosendal is a unique dining experience located within the Salmon Eye, a floating art installation in the Hardangerfjord, Norway. Opened in spring 2023, Iris is part of a broader project aimed at promoting sustainable seafood practices. The restaurant’s setting on a floating structure symbolizes its commitment to environmental sustainability,... More
Iris in Rosendal is a unique dining experience located within the Salmon Eye, a floating art installation in the Hardangerfjord, Norway. Opened in spring 2023, Iris is part of a broader project aimed at promoting sustainable seafood practices. The restaurant’s setting on a floating structure symbolizes its commitment to environmental sustainability, serving as both a dining destination and an educational center.
The kitchen is led by Danish chef Anika Madsen, whose career spans prestigious restaurants in Copenhagen. Madsen’s culinary philosophy at Iris emphasizes sustainability, with a focus on locally sourced ingredients from the surrounding fjord. Her dishes are designed to tell a story about the challenges and future of global food systems.
Dining at Iris is an immersive experience that begins with a boat ride from Rosendal to the Salmon Eye. Guests are treated to an 18-course tasting menu that is as much about the experience as it is about the food. The journey includes dishes served in various settings within the structure, including a rooftop course if weather permits, offering a truly unique and sensory-rich experience.
Although Iris is new, it has quickly gained attention for its innovative approach to gastronomy. Reviews often highlight the seamless integration of the natural environment, art, and food, making it a standout destination for those interested in sustainability and high-end dining.
Iris is more than just a restaurant; it represents a forward-thinking approach to food and the environment, making it a significant addition to Norway’s culinary scene. The combination of its breathtaking location, innovative cuisine, and commitment to sustainability sets it apart from other dining establishments in the region. Less
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- Gerhard Huber added a new meal Dinner at Restaurant Jordnær at Jordnær
Jordnær, a beacon of fine dining located in the serene suburb of Gentofte, just outside Copenhagen, has rapidly ascended to the upper echelons of the global culinary scene. Since its opening in 2017, the restaurant has captivated the hearts of diners and critics alike, culminating in the prestigious award of three Michelin stars in 2024, just seven... More
Jordnær, a beacon of fine dining located in the serene suburb of Gentofte, just outside Copenhagen, has rapidly ascended to the upper echelons of the global culinary scene. Since its opening in 2017, the restaurant has captivated the hearts of diners and critics alike, culminating in the prestigious award of three Michelin stars in 2024, just seven years after its inception. This remarkable achievement is a testament to the vision and skill of its founders, Chef Eric Vildgaard and his wife, Tina, who have together crafted a dining experience that is both refined and deeply personal.
Eric Vildgaard’s journey to becoming one of Denmark's most celebrated chefs is as compelling as the dishes he creates. His path was far from conventional; in his youth, Vildgaard found himself entangled in a life of crime, but he discovered a refuge in the kitchen. Cooking became his salvation, and it wasn’t long before his talents were recognized by some of the most prestigious kitchens in the world, including the legendary Noma in Copenhagen, where he worked under René Redzepi. His time at Noma, along with stints at other top Danish restaurants, honed his skills and instilled in him a deep respect for ingredients and simplicity.
In 2017, alongside his wife Tina, Eric opened Jordnær, which means "down to earth" in Danish. The name reflects their approach to both food and service—rooted in authenticity, unpretentiousness, and a profound connection to nature. Located in the historic Gentofte Hotel, which dates back to the late 15th century, the restaurant offers a tranquil setting that perfectly complements the culinary artistry that unfolds within its walls.
Dining at Jordnær is an experience that engages all the senses. From the moment you are seated, it’s clear that every detail has been meticulously considered. The evening began with a series of amuse-bouches that immediately set a high standard. The Romanesco with Comté and King Crab with Jabasco & Sake were a masterful blend of texture and flavor, each bite revealing the precision and creativity of Chef Vildgaard’s kitchen. Particularly memorable was the Lobster with Yuzu & Sansho Pepper, a dish that harmoniously balanced the citrusy brightness of yuzu with the subtle heat of sansho pepper.
A standout moment came with Jordnær’s unique take on Takoyaki, traditionally made with squid, but here reimagined with lobster. The result was a dish that retained the comforting essence of the original while elevating it with the sweetness and succulence of lobster—a true testament to Vildgaard’s innovative spirit.
The Scallops with White Currant & Rose was another highlight. Served raw and delicately adorned with rose petals, this dish was as visually stunning as it was delicious, showcasing the chef’s ability to marry natural flavors with subtle floral notes.
What truly sets Jordnær apart, however, is the seamless integration of exceptional cuisine with world-class hospitality. Tina Vildgaard, who oversees the front of the house, ensures that every guest feels welcome and cared for. Her warm and professional demeanor, recognized by a Michelin Nordics award for service, adds a personal touch to the dining experience that is both rare and deeply appreciated.
The wine pairings at Jordnær are equally noteworthy. For those looking to enhance their dining experience, the restaurant offers various options, including an all-champagne pairing. This choice proved to be a delightful complement to the meal, with each glass carefully selected to match and elevate the flavors of the dishes. The champagne pairing added a layer of luxury and finesse to the evening, further solidifying Jordnær as a destination for true culinary indulgence.
The main courses at Jordnær continued the theme of excellence. The King Crab with Vadouvan & Mussels was a symphony of flavors, where the aromatic spices of vadouvan perfectly complemented the tender, sweet crab. The Dover Sole with Watercress & Noilly Prat was a revelation—cooked to perfection with a texture that was both springy and delicate, and a depth of flavor that lingered long after the last bite. The Langoustine with Sakura provided a delicate, floral finish that was both unexpected and delightful.
The meal concluded with two exquisite desserts: Milk with 'Honey Dew' Melon & Lavender and Fraise des Bois with Rhubarb & Hip Rose. The former was light and fragrant, playing with textures and aromatics, while the latter was a celebration of summer, with the tartness of rhubarb perfectly balancing the sweetness of the wild strawberries.
Jordnær is not just a restaurant; it is an experience that transcends the ordinary. From the extraordinary journey of its chef to the impeccable execution of each dish, Jordnær embodies what it means to dine at the highest level. Whether you are a seasoned gourmand or new to the world of fine dining, Jordnær is a destination that should be at the top of your list. It is a place where every meal tells a story—a story of passion, redemption, and the pursuit of culinary perfection. Less
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- Gerhard Huber added a new meal Dinner at Locale 21 at Locale 21
Locale 21, located at Ny Østergade 21 in Copenhagen, offers a delightful Italian dining experience curated by co-founders Morten Kaltoft and Mikkel Egelund. This cozy restaurant has established itself as a culinary destination, known for its authentic Italian cuisine and vibrant atmosphere. The menu changes with the seasons, ensuring the freshest ingredients... More
Locale 21, located at Ny Østergade 21 in Copenhagen, offers a delightful Italian dining experience curated by co-founders Morten Kaltoft and Mikkel Egelund. This cozy restaurant has established itself as a culinary destination, known for its authentic Italian cuisine and vibrant atmosphere. The menu changes with the seasons, ensuring the freshest ingredients and a dynamic dining experience.
Our dinner at Locale 21 showcased the restaurant's commitment to quality and innovative Italian cuisine. We began with anchovies, butter, and crostini, where the nicely toasted bread paired perfectly with tasty butter and not-too-salty anchovies. The tomato, stracciatella, onion, and basil dish was a highlight, with silky smooth Italian cheese blending excellently with the acidic tomatoes.
The vitello tonnato featured very good veal, though slightly thicker than usual, with a well-balanced sauce that wasn't overwhelmed by capers. The veal tartare with arugula and anchovies was smooth and flavorful, with hand-cut veal that was perfectly seasoned. The arugula added a refreshing acidity to the dish.
The mafaldine with rabbit ragù and marjoram was a rich and flavorful combination, enhanced by the rarely seen mafaldine pasta. Finally, the linguini with nectarine, tomato, and peas stood out as perhaps the best dish of the night. The high acidity balanced beautifully with perfectly cooked linguini, and the peas and tomatoes were a tasty and harmonious combination.
Locale 21 is recognized at a "Very Fine Level" by White Guide, underscoring its high standards in food and service. With its authentic Italian flavors, friendly service, and inviting atmosphere, Locale 21 offers a unique and memorable dining experience in Copenhagen. Less
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This top-tier ramen shop in Kyoto, led by the highly skilled Sodeoka-san, who honed his craft at a prestigious ramen establishment before launching his own. Known for his extensive connections in the ramen community, he offers fresh, house-made organic noodles paired with a masterfully crafted chicken broth and shoyu tare. The menu features ramen, tsukemen,... More
This top-tier ramen shop in Kyoto, led by the highly skilled Sodeoka-san, who honed his craft at a prestigious ramen establishment before launching his own. Known for his extensive connections in the ramen community, he offers fresh, house-made organic noodles paired with a masterfully crafted chicken broth and shoyu tare. The menu features ramen, tsukemen, mazesoba, and seasonal specials. Expect to find a line, as the exceptional quality here draws many enthusiasts. Less