About
travels for friends, food and wine - in exactly this order
From
San Sebastian, Spain
Born
July 21
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Restaurants
- Gerhard Huber added a new meal Dinner at Frangente at Frangente Milano
“Tradition never dies”.
Federico Sisti wears this slogan on his baseball cap which he wears during service in his open kitchen. Interesting, as he describes his cuisine as impulsive. Driven by instinct, creativity and top products, he also is entrenched in the long tradition of Romagna where he is from.
His new restaurant which opened in April... More
“Tradition never dies”.
Federico Sisti wears this slogan on his baseball cap which he wears during service in his open kitchen. Interesting, as he describes his cuisine as impulsive. Driven by instinct, creativity and top products, he also is entrenched in the long tradition of Romagna where he is from.
His new restaurant which opened in April 2021 features the kitchen right at the entrance with a big window to the street. This is by design, as he wanted to create an atmosphere of eating in the house of the Chef.
A casual recommendation from a friend I did not know what to expect, so I told the waiter that I wanted Frederico to just do his thing. And what a thing he did.
9 dishes and three “spoons” of desserts selected by the Chef made for an unbelievable meal ranging from classic pasta dishes to ovals. All of them are flavorful, full of umami and very tasty.
Tripe with cherry tomato and pecorino sauce has an incredible texture. The sweetness of the tripe was balanced by the acidity of the tomatoes and the saltiness of the pecorino.
I have rarely eaten a better sweetbread than this. Roasted and served with vegetables it melted in the mouth while the crispy outside gave it structure.
The “piece de resistance” however was the Meat Cappelletti. Cooked a little less than al dente with a rich flavor meat filling was just pure indulgence.
The wine list is interesting, full of natural wines, some funky stuff, but guided by the sommelier I could find some good choices to pair the food with.
The service is casual, but professional with the Chef serving a lot of dishes himself to the entire 40 seat dining room.
The end of the meal offers a pleasant surprise as the pricing is a complete steal.
I can see this place becoming a temple of pilgrimage like the Trippa across town.
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- Gerhard Huber added a new restaurant list Best Dim Sum in Tokyo
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- Gerhard Huber added a new meal Dinner at WeiherWirt at WeiherWirt
Solid Italian neighborhood place. Good selection of Austrian wines. Prices very kind.
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- Gerhard Huber added a new meal Lunch at Vermuteka at Vermuteka
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- Gerhard Huber added a new meal Lunch at Aste148 Gastroleku at Aste148 Gastroleku
New world. Waiting line in front of my favourite tapas places but extended terraces to accommodate the guest.
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Beef at the casual asador of Paulo. Good beef, funky setting, Argentinian beer.
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- Gerhard Huber added a new meal Lunch at L’Ambroisie at L'Ambroisie
If you like classic, that is the place to go. And it is so good! Feuillantine de langoustines aux graines de sésame with sauce au curry is unchanged for decades but still tastes fantastic.
The pigeon course, an order off the menu, was most likely the best I have had a long time, if not ever.
I hope that this places will go on for much longer.
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- Gerhard Huber added a new meal Lunch at Table at Table - Bruno Verjus
Wild ride at Table. Bruno Verjus is a larger than life Chef with a free flowing style of cooking. Bold flavors, interesting combination, not always perfectly executed but served with a big heart and hospitality.
Our improvised menu contained riz de veau, roignon, lobster from Normandy, tuna from the Atlantic, and carabineri from Palamos.
Unbelievably... More
Wild ride at Table. Bruno Verjus is a larger than life Chef with a free flowing style of cooking. Bold flavors, interesting combination, not always perfectly executed but served with a big heart and hospitality.
Our improvised menu contained riz de veau, roignon, lobster from Normandy, tuna from the Atlantic, and carabineri from Palamos.
Unbelievably rich and filing, but the meal leaves you with a warm heart. Less
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- Gerhard Huber added a new meal Dinner at Aca 1° (アカ) at acá
Another great meal at Aca. Azuma San is a really outstanding Chef which keeps on innovating. For example one dish was a horse tartare barely cooked, served on toast/cracker which was very delicious and tasty. His steaks served in two different cuts from two different farms are better than in most high end steak houses. Simple perfection.
I love this... More
Another great meal at Aca. Azuma San is a really outstanding Chef which keeps on innovating. For example one dish was a horse tartare barely cooked, served on toast/cracker which was very delicious and tasty. His steaks served in two different cuts from two different farms are better than in most high end steak houses. Simple perfection.
I love this place and am happy to have a whole series of reservations reaching well into 2022 Less
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- Gerhard Huber added a new meal Dinner at Ode at Ode