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 Lunch at ete at ete (ete)
Ete is a tiny place with just one table for six people and an even tinier kitchen. Chef Natsuko Shoji works there with her small team but still finds time to manage the entire front office. Yes, it is only six people, but still there is serving the dishes, clearing the plates and making sure everybody has wine and water. All of these tasks get disposed... More
Ete is a tiny place with just one table for six people and an even tinier kitchen. Chef Natsuko Shoji works there with her small team but still finds time to manage the entire front office. Yes, it is only six people, but still there is serving the dishes, clearing the plates and making sure everybody has wine and water. All of these tasks get disposed off with a causal easiness which is stunning.
Her food is plated with the beauty one is accustomed from her world famous cakes. However, most importantly the taste of her dishes is of the highest level. She kicks you off with uni toast with a restraint uni taste, following with a gazpacho like dish of shrimp in a tomato broth.
The two main course where her famous Amadai, this time seasonally in a Matsutake soup and a beef stew covered with truffles. Great layering of flavors and taste.
This the second time I ate her food (and not the cakes) and I think it is very good. I would eat it with great pleasure sitting outside on her bench in the garden. Being inside and experiencing her marvelous hospitality makes this a great meal. Less
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- Gerhard Huber added a new meal Dinner @ Sushi Ikko at Sushi Ikko
My favorite sushi restaurant in Sapporo. Very delicate, subtle but always very good.
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- Gerhard Huber added a new meal Dinner at Ninshuurou (仁修樓) at Ninshu Rou (仁修樓)
Chef Makoto Ueoka (料理人 上岡 誠) started us out with the Shanghai crab. Succulent, flavorful with the underlying Juniper seasoning lurking through. It is arguably the stand out dish of the evening and what a start it was. Ueoka san interprets classic dishes in a different way, like the Peking duck which is not shredded with loads of skin and... More
Chef Makoto Ueoka (料理人 上岡 誠) started us out with the Shanghai crab. Succulent, flavorful with the underlying Juniper seasoning lurking through. It is arguably the stand out dish of the evening and what a start it was. Ueoka san interprets classic dishes in a different way, like the Peking duck which is not shredded with loads of skin and the fat just underneath it but perfectly cooked pieces of breast. A completely different take which makes the dish much more lean, but maybe less flavorful.
A great Chinese food experience at a very kind price. Less
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- Gerhard Huber added a new meal Dinner at Owatari at Gion Owatari
Fun place with great food. Very casual the Taishou creates a warm, joking atmosphere to make everybody feel welcome and home.
The food is traditional with the Hamo/Matsutake course being the outstanding of the evening.
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Easily the best meal of my South America tour. Very sensitive cooking, excellent flavor layering and combination.
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- Gerhard Huber added a new meal Dinner at Geranium at Geranium
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- Gerhard Huber added a new meal Pork Orgie at A Casa Do Porco at A Casa do Porco
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Massive place in a patrician villa in Bogota. Behind the villa they added a glass construction which makes an almost al fresco dining for even more space.
Super busy at lunch with mostly dinstinguished dinners, business men, ladies who lunch.
Even though the menu is huge, the food the produce is solid. The palmitos probably the best dish as they interplay... More
Massive place in a patrician villa in Bogota. Behind the villa they added a glass construction which makes an almost al fresco dining for even more space.
Super busy at lunch with mostly dinstinguished dinners, business men, ladies who lunch.
Even though the menu is huge, the food the produce is solid. The palmitos probably the best dish as they interplay between the salt and the vinegar really work well. But also the huge chunk of Lomo the served me was tender and perfectly cooked.
Super efficient and friendly service.
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- Gerhard Huber added a new meal Lunch at Agua & Sal at Agua & Sal
Cebiche orgy in a place which a friend of ours highly recommended. Rodrigo Estrada prepared for us a whole series of cebiches until we could not eat anymore. Everyone of them was completely different, all of them very refined and with the right balance between bite and flavour.
And he produces a mean Pisco Sour!
Great seafood restaurant