Mexican oregano leaf
.
A very nice dinner at ⭐️⭐️ Noma last month. It was nice to try some of the Vegetable season dishes as I have never managed to find time to visit during this season. Rene was very generous with his time and spent quite a while chatting with the 4 of us about what the future might hold for not only Noma but the now closed restaurant 108 (maybe the new Noma burger spot is one idea doing the rounds) and the future of the industry as a whole. When I asked if they had found a ‘new’ clientele base in the local residents of Copenhagen to replace all the international diners that have stopped travelling, Rene made an interesting point that yes they had, but whereas there used to be a seemingly endless supply of monied foodies able to jump on a plane and splash the amount of cash it costs to eat at Noma, the locals who can now get a formerly very hard to book seat will usually only visit once as a special occasion. And there are of course only so many locals visiting once before you “burn through them”. So ultimately it’s non-sustainable as a long term plan.
Noma has been of huge influence throughout the culinary world. Always pushing forward and not afraid to try new ideas and experiment in ways that deliver menus that to me are not boring and predictable but often challenging and thought provoking as a diner.
I am sure they will come back stronger than ever as is my wish for anyone in this brutally struggling industry.
Go out and eat if you can. It’s doable in a safe and responsible way. I don’t believe it’s just luck that after visiting over 45 restaurants last month I received a negative COVID test result, but the result of an industry that has put in place systems and precautions that together with your own personal precautions have created a safe environment in which to travel and eat in.
Support your local restaurants 👍🏻
.
Michelin Guide - ⭐️⭐️
OAD - 6
W50Best - 2
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #noma #nomacph

Flower cake
.
A very nice dinner at ⭐️⭐️ Noma last month. It was nice to try some of the Vegetable season dishes as I have never managed to find time to visit during this season. Rene was very generous with his time and spent quite a while chatting with the 4 of us about what the future might hold for not only Noma but the now closed restaurant 108 (maybe the new Noma burger spot is one idea doing the rounds) and the future of the industry as a whole. When I asked if they had found a ‘new’ clientele base in the local residents of Copenhagen to replace all the international diners that have stopped travelling, Rene made an interesting point that yes they had, but whereas there used to be a seemingly endless supply of monied foodies able to jump on a plane and splash the amount of cash it costs to eat at Noma, the locals who can now get a formerly very hard to book seat will usually only visit once as a special occasion. And there are of course only so many locals visiting once before you “burn through them”. So ultimately it’s non-sustainable as a long term plan.
Noma has been of huge influence throughout the culinary world. Always pushing forward and not afraid to try new ideas and experiment in ways that deliver menus that to me are not boring and predictable but often challenging and thought provoking as a diner.
I am sure they will come back stronger than ever as is my wish for anyone in this brutally struggling industry.
Go out and eat if you can. It’s doable in a safe and responsible way. I don’t believe it’s just luck that after visiting over 45 restaurants last month I received a negative COVID test result, but the result of an industry that has put in place systems and precautions that together with your own personal precautions have created a safe environment in which to travel and eat in.
Support your local restaurants 👍🏻
.
Michelin Guide - ⭐️⭐️
OAD - 6
W50Best - 2
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #noma #nomacph

Mould pancake
.
A very nice dinner at ⭐️⭐️ Noma last month. It was nice to try some of the Vegetable season dishes as I have never managed to find time to visit during this season. Rene was very generous with his time and spent quite a while chatting with the 4 of us about what the future might hold for not only Noma but the now closed restaurant 108 (maybe the new Noma burger spot is one idea doing the rounds) and the future of the industry as a whole. When I asked if they had found a ‘new’ clientele base in the local residents of Copenhagen to replace all the international diners that have stopped travelling, Rene made an interesting point that yes they had, but whereas there used to be a seemingly endless supply of monied foodies able to jump on a plane and splash the amount of cash it costs to eat at Noma, the locals who can now get a formerly very hard to book seat will usually only visit once as a special occasion. And there are of course only so many locals visiting once before you “burn through them”. So ultimately it’s non-sustainable as a long term plan.
Noma has been of huge influence throughout the culinary world. Always pushing forward and not afraid to try new ideas and experiment in ways that deliver menus that to me are not boring and predictable but often challenging and thought provoking as a diner.
I am sure they will come back stronger than ever as is my wish for anyone in this brutally struggling industry.
Go out and eat if you can. It’s doable in a safe and responsible way. I don’t believe it’s just luck that after visiting over 45 restaurants last month I received a negative COVID test result, but the result of an industry that has put in place systems and precautions that together with your own personal precautions have created a safe environment in which to travel and eat in.
Support your local restaurants 👍🏻
.
Michelin Guide - ⭐️⭐️
OAD - 6
W50Best - 2
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #noma #nomacph

Celeriac shawarma
.
A very nice dinner at ⭐️⭐️ Noma last month. It was nice to try some of the Vegetable season dishes as I have never managed to find time to visit during this season. Rene was very generous with his time and spent quite a while chatting with the 4 of us about what the future might hold for not only Noma but the now closed restaurant 108 (maybe the new Noma burger spot is one idea doing the rounds) and the future of the industry as a whole. When I asked if they had found a ‘new’ clientele base in the local residents of Copenhagen to replace all the international diners that have stopped travelling, Rene made an interesting point that yes they had, but whereas there used to be a seemingly endless supply of monied foodies able to jump on a plane and splash the amount of cash it costs to eat at Noma, the locals who can now get a formerly very hard to book seat will usually only visit once as a special occasion. And there are of course only so many locals visiting once before you “burn through them”. So ultimately it’s non-sustainable as a long term plan.
Noma has been of huge influence throughout the culinary world. Always pushing forward and not afraid to try new ideas and experiment in ways that deliver menus that to me are not boring and predictable but often challenging and thought provoking as a diner.
I am sure they will come back stronger than ever as is my wish for anyone in this brutally struggling industry.
Go out and eat if you can. It’s doable in a safe and responsible way. I don’t believe it’s just luck that after visiting over 45 restaurants last month I received a negative COVID test result, but the result of an industry that has put in place systems and precautions that together with your own personal precautions have created a safe environment in which to travel and eat in.
Support your local restaurants 👍🏻
.
Michelin Guide - ⭐️⭐️
OAD - 6
W50Best - 2
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #noma #nomacph

King crab salad
.
A very nice dinner at ⭐️⭐️ Noma last month. It was nice to try some of the Vegetable season dishes as I have never managed to find time to visit during this season. Rene was very generous with his time and spent quite a while chatting with the 4 of us about what the future might hold for not only Noma but the now closed restaurant 108 (maybe the new Noma burger spot is one idea doing the rounds) and the future of the industry as a whole. When I asked if they had found a ‘new’ clientele base in the local residents of Copenhagen to replace all the international diners that have stopped travelling, Rene made an interesting point that yes they had, but whereas there used to be a seemingly endless supply of monied foodies able to jump on a plane and splash the amount of cash it costs to eat at Noma, the locals who can now get a formerly very hard to book seat will usually only visit once as a special occasion. And there are of course only so many locals visiting once before you “burn through them”. So ultimately it’s non-sustainable as a long term plan.
Noma has been of huge influence throughout the culinary world. Always pushing forward and not afraid to try new ideas and experiment in ways that deliver menus that to me are not boring and predictable but often challenging and thought provoking as a diner.
I am sure they will come back stronger than ever as is my wish for anyone in this brutally struggling industry.
Go out and eat if you can. It’s doable in a safe and responsible way. I don’t believe it’s just luck that after visiting over 45 restaurants last month I received a negative COVID test result, but the result of an industry that has put in place systems and precautions that together with your own personal precautions have created a safe environment in which to travel and eat in.
Support your local restaurants 👍🏻
.
Michelin Guide - ⭐️⭐️
OAD - 6
W50Best - 2
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #noma #nomacph

Young garlic & beachnuts
.
A very nice dinner at ⭐️⭐️ Noma last month. It was nice to try some of the Vegetable season dishes as I have never managed to find time to visit during this season. Rene was very generous with his time and spent quite a while chatting with the 4 of us about what the future might hold for not only Noma but the now closed restaurant 108 (maybe the new Noma burger spot is one idea doing the rounds) and the future of the industry as a whole. When I asked if they had found a ‘new’ clientele base in the local residents of Copenhagen to replace all the international diners that have stopped travelling, Rene made an interesting point that yes they had, but whereas there used to be a seemingly endless supply of monied foodies able to jump on a plane and splash the amount of cash it costs to eat at Noma, the locals who can now get a formerly very hard to book seat will usually only visit once as a special occasion. And there are of course only so many locals visiting once before you “burn through them”. So ultimately it’s non-sustainable as a long term plan.
Noma has been of huge influence throughout the culinary world. Always pushing forward and not afraid to try new ideas and experiment in ways that deliver menus that to me are not boring and predictable but often challenging and thought provoking as a diner.
I am sure they will come back stronger than ever as is my wish for anyone in this brutally struggling industry.
Go out and eat if you can. It’s doable in a safe and responsible way. I don’t believe it’s just luck that after visiting over 45 restaurants last month I received a negative COVID test result, but the result of an industry that has put in place systems and precautions that together with your own personal precautions have created a safe environment in which to travel and eat in.
Support your local restaurants 👍🏻
.
Michelin Guide - ⭐️⭐️
OAD - 6
W50Best - 2
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #noma #nomacph

Charred onion
.
A very nice dinner at ⭐️⭐️ Noma last month. It was nice to try some of the Vegetable season dishes as I have never managed to find time to visit during this season. Rene was very generous with his time and spent quite a while chatting with the 4 of us about what the future might hold for not only Noma but the now closed restaurant 108 (maybe the new Noma burger spot is one idea doing the rounds) and the future of the industry as a whole. When I asked if they had found a ‘new’ clientele base in the local residents of Copenhagen to replace all the international diners that have stopped travelling, Rene made an interesting point that yes they had, but whereas there used to be a seemingly endless supply of monied foodies able to jump on a plane and splash the amount of cash it costs to eat at Noma, the locals who can now get a formerly very hard to book seat will usually only visit once as a special occasion. And there are of course only so many locals visiting once before you “burn through them”. So ultimately it’s non-sustainable as a long term plan.
Noma has been of huge influence throughout the culinary world. Always pushing forward and not afraid to try new ideas and experiment in ways that deliver menus that to me are not boring and predictable but often challenging and thought provoking as a diner.
I am sure they will come back stronger than ever as is my wish for anyone in this brutally struggling industry.
Go out and eat if you can. It’s doable in a safe and responsible way. I don’t believe it’s just luck that after visiting over 45 restaurants last month I received a negative COVID test result, but the result of an industry that has put in place systems and precautions that together with your own personal precautions have created a safe environment in which to travel and eat in.
Support your local restaurants 👍🏻
.
Michelin Guide - ⭐️⭐️
OAD - 6
W50Best - 2
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #noma #nomacph

Summer squash & berries
.
A very nice dinner at ⭐️⭐️ Noma last month. It was nice to try some of the Vegetable season dishes as I have never managed to find time to visit during this season. Rene was very generous with his time and spent quite a while chatting with the 4 of us about what the future might hold for not only Noma but the now closed restaurant 108 (maybe the new Noma burger spot is one idea doing the rounds) and the future of the industry as a whole. When I asked if they had found a ‘new’ clientele base in the local residents of Copenhagen to replace all the international diners that have stopped travelling, Rene made an interesting point that yes they had, but whereas there used to be a seemingly endless supply of monied foodies able to jump on a plane and splash the amount of cash it costs to eat at Noma, the locals who can now get a formerly very hard to book seat will usually only visit once as a special occasion. And there are of course only so many locals visiting once before you “burn through them”. So ultimately it’s non-sustainable as a long term plan.
Noma has been of huge influence throughout the culinary world. Always pushing forward and not afraid to try new ideas and experiment in ways that deliver menus that to me are not boring and predictable but often challenging and thought provoking as a diner.
I am sure they will come back stronger than ever as is my wish for anyone in this brutally struggling industry.
Go out and eat if you can. It’s doable in a safe and responsible way. I don’t believe it’s just luck that after visiting over 45 restaurants last month I received a negative COVID test result, but the result of an industry that has put in place systems and precautions that together with your own personal precautions have created a safe environment in which to travel and eat in.
Support your local restaurants 👍🏻
.
Michelin Guide - ⭐️⭐️
OAD - 6
W50Best - 2
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #noma #nomacph

Lightly cooked lobster brain
.
A very nice dinner at ⭐️⭐️ Noma last month. It was nice to try some of the Vegetable season dishes as I have never managed to find time to visit during this season. Rene was very generous with his time and spent quite a while chatting with the 4 of us about what the future might hold for not only Noma but the now closed restaurant 108 (maybe the new Noma burger spot is one idea doing the rounds) and the future of the industry as a whole. When I asked if they had found a ‘new’ clientele base in the local residents of Copenhagen to replace all the international diners that have stopped travelling, Rene made an interesting point that yes they had, but whereas there used to be a seemingly endless supply of monied foodies able to jump on a plane and splash the amount of cash it costs to eat at Noma, the locals who can now get a formerly very hard to book seat will usually only visit once as a special occasion. And there are of course only so many locals visiting once before you “burn through them”. So ultimately it’s non-sustainable as a long term plan.
Noma has been of huge influence throughout the culinary world. Always pushing forward and not afraid to try new ideas and experiment in ways that deliver menus that to me are not boring and predictable but often challenging and thought provoking as a diner.
I am sure they will come back stronger than ever as is my wish for anyone in this brutally struggling industry.
Go out and eat if you can. It’s doable in a safe and responsible way. I don’t believe it’s just luck that after visiting over 45 restaurants last month I received a negative COVID test result, but the result of an industry that has put in place systems and precautions that together with your own personal precautions have created a safe environment in which to travel and eat in.
Support your local restaurants 👍🏻
.
Michelin Guide - ⭐️⭐️
OAD - 6
W50Best - 2
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #noma #nomac

BBQ’d lobster & rose petal
.
A very nice dinner at ⭐️⭐️ Noma last month. It was nice to try some of the Vegetable season dishes as I have never managed to find time to visit during this season. Rene was very generous with his time and spent quite a while chatting with the 4 of us about what the future might hold for not only Noma but the now closed restaurant 108 (maybe the new Noma burger spot is one idea doing the rounds) and the future of the industry as a whole. When I asked if they had found a ‘new’ clientele base in the local residents of Copenhagen to replace all the international diners that have stopped travelling, Rene made an interesting point that yes they had, but whereas there used to be a seemingly endless supply of monied foodies able to jump on a plane and splash the amount of cash it costs to eat at Noma, the locals who can now get a formerly very hard to book seat will usually only visit once as a special occasion. And there are of course only so many locals visiting once before you “burn through them”. So ultimately it’s non-sustainable as a long term plan.
Noma has been of huge influence throughout the culinary world. Always pushing forward and not afraid to try new ideas and experiment in ways that deliver menus that to me are not boring and predictable but often challenging and thought provoking as a diner.
I am sure they will come back stronger than ever as is my wish for anyone in this brutally struggling industry.
Go out and eat if you can. It’s doable in a safe and responsible way. I don’t believe it’s just luck that after visiting over 45 restaurants last month I received a negative COVID test result, but the result of an industry that has put in place systems and precautions that together with your own personal precautions have created a safe environment in which to travel and eat in.
Support your local restaurants 👍🏻
.
Michelin Guide - ⭐️⭐️
OAD - 6
W50Best - 2
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #noma #nomacph

Black pepper kingfish steak
.
A very nice dinner at ⭐️⭐️ Noma last month. It was nice to try some of the Vegetable season dishes as I have never managed to find time to visit during this season. Rene was very generous with his time and spent quite a while chatting with the 4 of us about what the future might hold for not only Noma but the now closed restaurant 108 (maybe the new Noma burger spot is one idea doing the rounds) and the future of the industry as a whole. When I asked if they had found a ‘new’ clientele base in the local residents of Copenhagen to replace all the international diners that have stopped travelling, Rene made an interesting point that yes they had, but whereas there used to be a seemingly endless supply of monied foodies able to jump on a plane and splash the amount of cash it costs to eat at Noma, the locals who can now get a formerly very hard to book seat will usually only visit once as a special occasion. And there are of course only so many locals visiting once before you “burn through them”. So ultimately it’s non-sustainable as a long term plan.
Noma has been of huge influence throughout the culinary world. Always pushing forward and not afraid to try new ideas and experiment in ways that deliver menus that to me are not boring and predictable but often challenging and thought provoking as a diner.
I am sure they will come back stronger than ever as is my wish for anyone in this brutally struggling industry.
Go out and eat if you can. It’s doable in a safe and responsible way. I don’t believe it’s just luck that after visiting over 45 restaurants last month I received a negative COVID test result, but the result of an industry that has put in place systems and precautions that together with your own personal precautions have created a safe environment in which to travel and eat in.
Support your local restaurants 👍🏻
.
Michelin Guide - ⭐️⭐️
OAD - 6
W50Best - 2
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #noma #nomacph

Crab broth, caviar & cream
.
A very nice dinner at ⭐️⭐️ Noma last month. It was nice to try some of the Vegetable season dishes as I have never managed to find time to visit during this season. Rene was very generous with his time and spent quite a while chatting with the 4 of us about what the future might hold for not only Noma but the now closed restaurant 108 (maybe the new Noma burger spot is one idea doing the rounds) and the future of the industry as a whole. When I asked if they had found a ‘new’ clientele base in the local residents of Copenhagen to replace all the international diners that have stopped travelling, Rene made an interesting point that yes they had, but whereas there used to be a seemingly endless supply of monied foodies able to jump on a plane and splash the amount of cash it costs to eat at Noma, the locals who can now get a formerly very hard to book seat will usually only visit once as a special occasion. And there are of course only so many locals visiting once before you “burn through them”. So ultimately it’s non-sustainable as a long term plan.
Noma has been of huge influence throughout the culinary world. Always pushing forward and not afraid to try new ideas and experiment in ways that deliver menus that to me are not boring and predictable but often challenging and thought provoking as a diner.
I am sure they will come back stronger than ever as is my wish for anyone in this brutally struggling industry.
Go out and eat if you can. It’s doable in a safe and responsible way. I don’t believe it’s just luck that after visiting over 45 restaurants last month I received a negative COVID test result, but the result of an industry that has put in place systems and precautions that together with your own personal precautions have created a safe environment in which to travel and eat in.
Support your local restaurants 👍🏻
.
Michelin Guide - ⭐️⭐️
OAD - 6
W50Best - 2
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #noma #nomacph

Oyster & tomato juice
.
A very nice dinner at ⭐️⭐️ Noma last month. It was nice to try some of the Vegetable season dishes as I have never managed to find time to visit during this season. Rene was very generous with his time and spent quite a while chatting with the 4 of us about what the future might hold for not only Noma but the now closed restaurant 108 (maybe the new Noma burger spot is one idea doing the rounds) and the future of the industry as a whole. When I asked if they had found a ‘new’ clientele base in the local residents of Copenhagen to replace all the international diners that have stopped travelling, Rene made an interesting point that yes they had, but whereas there used to be a seemingly endless supply of monied foodies able to jump on a plane and splash the amount of cash it costs to eat at Noma, the locals who can now get a formerly very hard to book seat will usually only visit once as a special occasion. And there are of course only so many locals visiting once before you “burn through them”. So ultimately it’s non-sustainable as a long term plan.
Noma has been of huge influence throughout the culinary world. Always pushing forward and not afraid to try new ideas and experiment in ways that deliver menus that to me are not boring and predictable but often challenging and thought provoking as a diner.
I am sure they will come back stronger than ever as is my wish for anyone in this brutally struggling industry.
Go out and eat if you can. It’s doable in a safe and responsible way. I don’t believe it’s just luck that after visiting over 45 restaurants last month I received a negative COVID test result, but the result of an industry that has put in place systems and precautions that together with your own personal precautions have created a safe environment in which to travel and eat in.
Support your local restaurants 👍🏻
.
Michelin Guide - ⭐️⭐️
OAD - 6
W50Best - 2
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #noma #nomacph

Vegetable salad
.
A very nice dinner at ⭐️⭐️ @nomacph last month. It was nice to try some of the Vegetable season dishes as I have never managed to find time to visit during this season. Rene was very generous with his time and spent quite a while chatting with the 4 of us about what the future might hold for not only Noma but the now closed restaurant 108 (maybe the new Noma burger spot is one idea doing the rounds) and the future of the industry as a whole. When I asked if they had found a ‘new’ clientele base in the local residents of Copenhagen to replace all the international diners that have stopped travelling, Rene made an interesting point that yes they had, but whereas there used to be a seemingly endless supply of monied foodies able to jump on a plane and splash the amount of cash it costs to eat at Noma, the locals who can now get a formerly very hard to book seat will usually only visit once as a special occasion. And there are of course only so many locals visiting once before you “burn through them”. So ultimately it’s non-sustainable as a long term plan.
Noma has been of huge influence throughout the culinary world. Always pushing forward and not afraid to try new ideas and experiment in ways that deliver menus that to me are not boring and predictable but often challenging and thought provoking as a diner.
I am sure they will come back stronger than ever as is my wish for anyone in this brutally struggling industry.
Go out and eat if you can. It’s doable in a safe and responsible way. I don’t believe it’s just luck that after visiting over 45 restaurants last month I received a negative COVID test result, but the result of an industry that has put in place systems and precautions that together with your own personal precautions have created a safe environment in which to travel and eat in.
Support your local restaurants 👍🏻
.
Michelin Guide - ⭐️⭐️
OAD - 6
W50Best - 2
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #noma #nomacph